《粮油食品科技》杂志社

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ISSN：1007-7561

CN：11-3863/TS

Most Cited

Special Topic

Chronical Health Risks from Natural Toxins in Our Food – From a European Perspective(Chinese and English versions)

Rudolf KRSKA, Christoph BUESCHL, Mari ESKOLA, Chris ELLIOTT

2024,32(4):1-15, DOI:

Abstract (17) HTML (0) PDF (621.37 K) (27)

Abstract

The notion of toxin-free food may be more of a fantasy than a factual reality. To help identify and prioritize health risks associated with long-term consumption of harmful substances and especially of natural toxins through food, a dedicated study was conducted. We assessed the safety of our food supply by examining over 100 risk evaluations carried out at the European level, primarily by the European Food Safety Authority (EFSA). We analysed in depth the potentially hazardous natural toxins in food that European consumers are chronically exposed to. In this review, the health implications of these contaminants, their potential risk for average consumers in Europe and the findings from our study regarding individual toxins are discussed. We have also made an attempt to rank the risks posed through chronical exposure to chemical food contaminants that are of concern for public health. Aflatoxins are ranked as the third most important chemical contaminant in our food since they pose a high risk due to their significant carcinogenic potency causing liver cancer in humans coupled with the high consumption of cereal-based foods in Europe. Despite their genotoxic and carcinogenic effects, pyrrolizidine alkaloids occupy only the fifth position due to their limited sources – tea, honey, or herbs – of human exposure to this group of plant toxins.

Research Status of Embryonic Developmental Toxicity and Biological Monitoring of Exposure to Traditional and Emerging Mycotoxins during Pregnancy

HAN Xiao-min, YE Jin, JI Jian, XU Wen-jing, WU Yu, YE Yong-li, Rudolf KRSKA, SUN Xiu-lan, BAI Li*

2024,32(4):16-23, DOI:

Abstract (12) HTML (0) PDF (493.75 K) (24)

Abstract

Mycotoxins are toxic secondary metabolites produced by certain fungal species under specific conditions. Research has found that exposure to various fungal toxins can cause embryonic developmental toxicity, such as embryo arrest, abortion, and intrauterine fetal developmental delay. There are no systematic reports on the impact of exposure to fungal toxins during pregnancy on the toxicity of intrauterine fetal development and biological monitoring. Therefore, in order to prevent and reduce the harm of fungal toxins during pregnancy, this paper summarizes the research status of embryonic developmental toxicity, as well as the research status of biological monitoring technologies based on biomarkers such as exposure biomarkers and biomakers of effect, which are caused by traditional fungal toxins such as aflatoxin, deoxynivalenol, zearalenone, and emerging fungal toxins such as Alternaria toxins, beauverin, and enniatins. The aim of the paper is for construction of the healthy China.

Blockchain-enabled Consumer Engagement: An Emerging Pandora to Safer Food and Enhanced Consumer Trust? (Chinese and English versions)

Bianca ROTH

2024,32(4):24-32, DOI:

Abstract (7) HTML (0) PDF (504.79 K) (21)

Abstract

Currently, there is a growing call for a co-governance approach that includes consumers in food safety governance. To address this, corporations have implemented decentralised digital food traceability systems based on blockchain. Many argue that this technology will lead to enhanced consumer trust in food safety governance through greater consumer engagement. In this regard, this paper examines factors that influence consumer engagement and trust in food safety governance, mobilising interdisciplinary literature from the social sciences, economics and food safety governance. By doing so, it explores the implications of the implementation of blockchain as a means of enhancing consumer trust. The paper raises critical questions on a global scale and offers a social science and wider empirical perspective that has received less attention. To further investigate the effects of blockchain on consumer trust in the food supply chain, it proposes a research agenda that includes theoretical and empirical research.

Engaging and Empowering Consumers: Communicating Effectively in the Age of Food Innovations, Emerging Technologies, and Misinformation in Saudi Arabia (Chinese and English versions)

Roaa ALMARWANI

2024,32(4):33-44, DOI:

Abstract (8) HTML (0) PDF (928.35 K) (21)

Abstract

This article highlights challenges faced by food authorities and explores the imperative role that is played by effective communication strategies employed by food safety authorities with a specific focus on Saudi Food and Drug Authority (SFDA). It discusses different aspects related to communication with innovative strategies, such as AI-driven sentiment analysis, utilization of chatbots and artificial intelligence, addressing misinformation, emerge as crucial components in addressing challenges related to monitoring public perception, addressing queries and scientific uncertainty, and competing for attention. This article looks at the relevance of communication in fostering consumer trust, especially in the context of a rapidly evolving digital landscape, emerging technologies, and the prevalence of misinformation. The dynamic landscape of risk communication necessitates continuous adaptation and proactive measures to empower consumers and ensure food safety. The SFDA’s multifaceted approach stands as a model for effective risk communication in the ever-evolving digital age.

Scientific Consensus and Reflections on the Future Development of Plant-based Foods(Chinese and English versions)

XU Jing-ting, SUN Yi-jiao, GUO Shun-tang*

2024,32(4):45-53, DOI:

Abstract (13) HTML (0) PDF (3.04 M) (26)

Abstract

Since the development wave of plant-based food in China from 2019, the plant-based food industry has gone through a development process from "soaring and enthusiastic" to "calm and rational". The current development of the entire industry tends to be stable and orderly. After five years of developments, the understandings of plant-based food in its development concepts nutritional characteristics, quality characteristics, processing technology, and policy regulations have basically achieved consensus throughout the industry: Plant-based food is an important way for the food industry to achieve efficient resource utilization and green low-carbon development; plant-based food could provide high-quality protein, which is beneficial for improving the dietary structure of residents; plant-based food has a clear difference from traditional vegetarian food, and it gives full play to its functional properties; the processing of plant-based food should fully realize the nutritional enrichment, quality enhancement and excellent flavor of the products; and the standardized development of the plant-based food industry needs to be supported by the corresponding policies, regulations and standards. In the future, the development of plant-based food industry should be guided by the trend of diversified market development, taking taste, price and clean label as the main problems, breaking through technological bottlenecks, thinking from multiple perspectives, diversifying the choices, and exploring its potential value to achieve the steady progress of the entire industry.

Grain Processing

Research Progress on the Processing Technology of Instant Rice

TIAN Xiao-hong, JIANG Ping, TAN Bin*, LIU Ming, XU Jun

2024,32(4):54-60, DOI:

Abstract (12) HTML (0) PDF (486.67 K) (20)

Abstract

Instant rice is a kind of convenient food, which is easy to eat, simple and quick. Instant rice not only conform to ours people’s habits of eating rice, but also meets the needs of the current fast-paced life, which has developed rapidly in recent years. With the further improvement of domestic fresh rice technology and equipment, the wet instant rice industry, such as frozen instant rice, aseptic instant rice, and short-shelf-life instant rice, will be further developed. This paper summarized the main factors affecting the quality of dry instant rice, including raw material varieties, processing precision, processing technology and conditions, and focused on the key technologies of industrial processing of fresh rice, including aseptic processing, high temperature sterilization, ultra-high pressure treatment, etc. The latest research progress of extrusion and recombination instant rice was also reviewed, and the existing problems and future development direction of instant rice were discussed.

The Impact of High Amylose Maize Starch to Gluten Protein Ratio on the Processing Adaptability of Composite Noodles

YU Zi-xuan, FAN Ming-cong, LI Yan, WANG Li, QIAN Hai-feng*

2024,32(4):61-68, DOI:

Abstract (11) HTML (0) PDF (10.08 M) (18)

Abstract

To investigate the processing adaptability of high amylose maize starch (HAMS), gluten protein and oat bran in noodle products, the composite noodles were prepared using oat bran with different ratios (2∶2, 3∶2, 4∶2, 5∶2) of HAMS and gluten protein, and thermomechanical properties and dynamic rheological properties of composite dough, eating quality and microstructure of composite noodle were analyzed. The results showed that with the increase of HAMS ratio, the water absorption of the composite dough significantly decreased (P<0.05), and the dough development time and stability time shortened. With the increase of HAMS ratio, both storage modulus and loss modulus increased, but Tanδ decreased and remained below 1. Creep recovery rate initially increased then decreased. As the HAMS ratio increased, the L value of composite noodles increased, while the a value and b value decreased. The cooking water absorption rate and cooking loss rate of composite noodles decreased, and the hardness, elasticity and chewiness of cooked noodles decreased. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) results showed that when the ratio of HAMS to gluten protein exceeded 4:2, HAMS particles could embed more uniformly within the gluten network, which led to the formation of a denser structure and thereby enhancing the processing characteristics of noodles. This study provides new insights for the development of functional composite noodles.

Study on Heat Resistance of Rice Starch Crystal/Amorphous Structure

WANG Wei, DU Lin-nan, XU Yuan-yuan, YU Hong-wei*

2024,32(4):69-75, DOI:

Abstract (8) HTML (0) PDF (8.63 M) (16)

Abstract

The thermal denaturation of rice structure and its starch crystalline/amorphous structure was studied by mid-infrared (MIR) spectroscopy and two-dimensional mid-infrared (2D-MIR) spectroscopy. The results indicated that the infrared absorption modes of rice starch included νOH-rice, νasCH2-rice, νsCH2-rice, νamide-Ⅰ-rice, νamide-Ⅱ-rice and νC-O-rice. As the measurement temperature increased (303-393 K), the sensitivity of rice starch crystals/amorphous structures to heat and the order of change were different from those in different origins. Further research on the relevant mechanism shows that there are some differences in heat resistance of different rice starch crystal/amorphous structure, which further affects its taste. The study expanded the scope of research on the thermal denaturation of rice structure and its starch crystals/amorphous structures using MIR spectroscopy and 2D-MIR spectroscopy.

Effect of γ-irradiation on Functional Properties and Structure of Wheat Gluten Protein

SHEN Hui-shan, ZHANG Jie, ZHANG Yan-yan, LIU Xing-li, WANG Hong-wei, ZHANG Hua*

2024,32(4):76-83, DOI:

Abstract (8) HTML (0) PDF (694.72 K) (14)

Abstract

In this paper, wheat flour was irradiated at different doses (0, 5, 10, 15, 20 and 25 kGy) to investigate the effects of 60Co-γirradiation on the structural and functional properties of its gluten. The disulfide bond was broken by irradiation, and the content of the free sulfhydryl group increased. The results of Fourier infrared spectroscopy showed that the secondary structure of gluten protein was rearranged with decrease in a-helix content and an increase in β-sheet content. Raman spectroscopy and surface hydrophobicity showed that the microenvironment of aromatic amino acid side chains changed. Irradiation treatment resulted in the tryptophan and tyrosine residues tending more toward the exposed state, and the surface hydrophobicity increased. Meanwhile, irradiation increased the solubility, water and oil holding, and emulsifying properties of gluten proteins, and the maximum value reached at 15 kGy（solubility is 0.46 mg/mL, water holding 3.13 g/g, oil holding 4.33 g/g, emulsification 6.669 m2/g）. In conclusion, the proper dose of gamma-irradiation can change the secondary and tertiary structure of gluten, and improve its functional properties such as solubility, water retention and emulsification, which is conducive to expanding the application space of gluten protein and providing theoretical references for industrial applications.

Enhancement of Antioxidant Capacity of Purple Sweet Potato Anthocyanins by Wheat Oligopeptides under Acidic Conditions

LU Xue, QIAO Bing-qian, YANG Si, XU Xin-hao, YU Li-li, NIU Li-ya*

2024,32(4):84-90, DOI:

Abstract (8) HTML (0) PDF (845.76 K) (14)

Abstract

Under the acidic conditions (pH 4.0), the addition of wheat oligopeptides (WOPs) (25~100 g/L) decreased the thermal stability of purple sweet potato anthocyanins (PSPAs), but enhanced its antioxidant capacity, which increased with the rise of the additive amount. When the addition was 100 g/L, the DPPH, ABTS free radical scavenging capacity and FRAP total antioxidant capacity of PSPAs solution after in vitro simulated digestion were increased by 1.5 times, 34 times and 34%, respectively. After storage at 37 ℃ and 45 ℃ for 7 d, the antioxidant capacity did not change significantly, and it had stronger biological activity and higher stability than those of PSPAs. UV and fluorescence spectra showed that PSPAs can affected the redshift of absorption peak and fluorescence quenching at specific wavelength of WOPs at experimental concentration, which proved the interaction between WOPs and PSPAs. It can be seen from the above that WOPs have the potential to be applied in the development of acidic PSPAs beverages.

Oil Processing

Development Status, Challenges, and Prospects of Edible Vegetable Oil Industry from the Perspective of Food Security

YANG Wen-guang, WANG Jing-jing, ZHANG Bei*

2024,32(4):91-97, DOI:

Abstract (9) HTML (0) PDF (581.19 K) (19)

Abstract

The development of edible vegetable oil is related to food security and people’s quality of life. Literature research method was adopted in this research to analyze the policy and economic environments of edible vegetable oil industry, and on this basis, production scale, sales quantity and brand competition of edible vegetable oil were sorted out. According to the production data of edible vegetable oil from 2013 to 2022, the GM (1,1) model was used to forecast the yields of edible vegetable oil in the next five years. The results revealed that the output of edible vegetable oil will decline in the future. There was a super-large market advantage in the domestic market, and the overall development of edible vegetable oil industry will be stable in the future. It is concluded that the edible vegetable oil industry may face market challenges such as consumer demand reduction, demand structure diversification and complex competition of market players in the future. The study suggested that, first, enterprises need to pay attention to the nutrition and health of edible oil products, which could ensure food quality and safety, and meet the needs of consumers for a healthy life. Second, enterprises should carry out product innovation to develop new oil products with high quality as well as lightweight, and create a new consumption scene. Third, by targeting the niche consumer market, actively expanding the market space of edible oil and stabilizing the market scale of small and medium-sized enterprises, could promote the high-quality development of the edible vegetable oil industry.

Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream

LI Tong, CUI Li-min, REN Min, LI Zhi-guo, ZONG Xue-xing*

2024,32(4):98-104, DOI:

Abstract (9) HTML (0) PDF (724.63 K) (15)

Abstract

Compared with fresh cream, recombined dairy cream has the advantages of low cost, high consistency between production batches, and good foam stability after whipping. It is widely used in industries such as coffee and tea beverages. However, due to the numerous ingredients and complex processes involved in its production, as well as the high requirements for static stability and whipping properties, the current market has heavily relied on imports, which leads to posing significant challenges to domestic dairy companies. The review first elucidated the mechanism of static instability occurring in recombined dairy cream during storage, including initial stable phase, phase separation, and creaming of fat globules, and discussed the factors influencing the rate and extent of instability at each stage. It elaborated on the interactions among fat globules, emulsifiers, and other components during storage and their impacts on the stability of recombined dairy cream. Furthermore, it delved into the process of partial coalescence and foaming during agitation of recombined dairy cream and the subsequent stabilization mechanism. It explicated the influence of solid fat content, fat crystallization characteristics, and emulsifier components on the partial coalescence of fat globules, which will provide technical support for the development and production process of recombined dairy cream products for domestic enterprises.

Structural and Performance Analysis of Graphene Adsorption Materials and Their Application in Rapeseed Oil Decolorization

LI Xiao-cheng, LV Ya-ping, YE Zhan*

2024,32(4):105-111, DOI:

Abstract (7) HTML (0) PDF (1.35 M) (16)

Abstract

To overcome the shortcomings of activated bleaching clay in the decolorization of edible oil industry, such as high operating temperature, large residual oil ratio, and difficulty in the disposal of waste bleaching clay, this work developed the super-strong adsorbent material, graphene, as a new type of adsorbent for the decolorization of rapeseed oil. Graphene nanoplatelets (GNP) and graphene oxide (GO) were characterized by scanning electron microscope. Fourier infrared spectrometer and Raman spectrometer, etc After clarifying the structural characteristics of graphene, they were used for the decolorization of rapeseed oil, and the effects of graphene species, addition amount, pressure, temperature, and reaction time on the decolorization of rapeseed oil were investigated. The results showed that GNP was more effective in rapeseed oil decolorization compared with GO and exhibited unique adsorption properties for chlorophyll in oil at low temperature (45 ℃). The one-factor results showed that GNP could remove 80.6% of chlorophyll in oil under the optimized conditions of GNP addition of 2.0%, temperature of 45 ℃ and adsorption time of 5 min. GNP as adsorbent for oil decolorization has the advantages of low reaction temperature and short adsorption time, which could have the potential application prospects in low temperature moderate processing of oils and fats.

Food Processing

Synergistic Effects of Sodium Alginate and Locust Bean Gum on Short- and Long-term Retrogradation of Mung Bean Starch

LUAN Qian-yu, CHEN Yan, ZHANG Yi-xiu, WANG Yu-sheng, YU Zhen, CHEN Hai-hua*

2024,32(4):112-120, DOI:

Abstract (9) HTML (0) PDF (1.34 M) (15)

Abstract

In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA, LBG and SA-LBG mixtures with different compounding ratios on MBS aging and their influence mechanisms. The results showed that adding SA, LBG and SA-LBG mixture can reduce the hardness, aging enthalpy value, recrystallization rate constant (k), relative crystallinity and water mobility of aged MBS gel, and increase its loss factor. Low-field NMR results found that the SA-LBG mixture increased the T2 of MBS gel. The results show that SA, LBG and SA-LBG mixture can delay the aging of MBS gel, among which the anti-aging effect of SA-LBG mixture is more significant. SA-LBG mixture at mass ratio of 1:1 exhibited a strongest synergistic effect on inhibiting MBS gel retrogradation. This may be due to that the synergistic effects between SA and LBG, as well as hydrogen binding among SA, LBG and starch, which could prevent interactions between starch molecules and inhibit starch recrystallization. These findings might provide useful information for improving MBS-based products’ shelf-life with introduction of SA-LBG.

Effect of Pre-gelation on 3D Printing and in Vitro Release Properties of Pea Protein-sodium Alginate Composite Gel

ZHANG Yi-xiu, LUAN Qian-yu, MA Yun-zhen, WANG Yu-sheng, DING Ming-yu, CHEN Hai-hua*

2024,32(4):121-128, DOI:

Abstract (9) HTML (0) PDF (1.44 M) (15)

Abstract

The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additionally, in vitro release capabilities of 3D printed products carrying curcumin (Cur) were studied. The results illustrated that adjusting the pre-gelation time could enhance the rheological properties, 3D printability, swallowing ability, encapsulation efficiency, and slow-release capabilities of the composite gel. Specifically, the SA-PPI composite gel (SA-PPI22) with pre-gelled for 22 min, displayed the optimal viscosity and recovery, which facilitated extrusion and shape retention during the 3D printing process. Moreover, SA-PPI22 exhibited a smooth surface quality in its 3D printed structures, along with exceptional self-supporting ability and swallowing performance meeting grade 5 fine filling food standards. Furthermore, SA-PPI22 delayed its release rate in vitro. This study could contribute to the advancement of hydrogel applications in the field of 3D printing and offer the theoretical groundwork for the development of SA-PPI composite gels in dysphagia-friendly food products.

Preparation and Properties of Anthocyanin-starch Intelligent Indicator Film

YUAN Hu, CHEN Fu-sheng*

2024,32(4):129-135, DOI:

Abstract (7) HTML (0) PDF (1.39 M) (13)

Abstract

Starch was used as raw material and anthocyanins were used as functional substances. Intelligent indicator films of starch nanofibers were prepared by electrospinning method, and their structure and properties were studied. The results showed that the fiber diameter and the water contact Angle of the indicator films increased with the increase of anthocyanin loading. The crystal state of the indicated film determined its mechanical properties. When the anthocyanin was added to more than 10%, the fracture stress of the indicated film was higher, reaching 12.0MPa, but the elongation at break reduced to 5.8%. When anthocyanins were added, the thermal stability of the indicator film was improved. The molecular structure of starch and anthocyanin did not changed in the process of electrospinning. The indicator function of the indicator film was mainly realized through the color change caused by the change of ionizing state of phenolic hydroxyl group in anthocyanin. The antioxidant function was due to the reducibility provided by phenolic hydroxyl group. These results proved that the intelligent indicator film of amyloanthocyanin had the good indicator property and could be used to monitor food quality change.

Study on the Changes of Cell Wall Polysaccharide and Their Degrading Enzyme Activities during the Development of Lycium barbarum Fruit

MENG Cai-xia, LIU Dun-hua*, XU Hao, LIU Jun, ZHENG An-ran, BU Ning-xia, HU Zi-ying

2024,32(4):136-144, DOI:

Abstract (9) HTML (0) PDF (4.35 M) (16)

Abstract

To further explore the metabolism of Lycium barbarum polysaccharides, the cell wall microstructure of Lycium barbarum fruits in different growth periods was observed by transmission electron microscopy, and the cell wall polysaccharide content and its degrading enzyme activity were extracted by chemical method. The changes of polysaccharide components in cell wall of Lycium barbarum fruits in different growth periods were analyzed by microcopolymer Raman spectroscopy. The correlation between the content of polysaccharide in cell wall and the activity of degrading enzyme was analyzed. The results showed that the changes of cell wall structure mainly occurred during 28~35 d, with the cell wall becoming significantly thinner, pectin degrading, and the cell wall structure gradually collapsing. Cell wall material (CWM) content increased first and then decreased, and water-soluble pectin (WSP) content increased significantly (P<0.05). Sodium carbonate-soluble pectin (SSP) and Hemicellulose contents increased firstly and then decreased. The activity of polygalacturonase (PG), β-galactosidase (β-Gal) and cellulase (Cx) increased, and the activity of pectin methylesterase (pectin methylesterase) increased. The activity of PME and β-hexosaminidase (β-Hex) decreased at first and then increased. The results of correlation analysis showed that the polysaccharide content of cell wall was significantly correlated with the activity of cell wall degrading enzyme during the growth and development of Lycium barbarum fruit (P<0.05). With the development and maturation of Lycium barbarum fruit, the microstructure of cell wall showed a trend of cell wall collapse and polysaccharide degradation with the change of degrading enzyme activity. The results have theoretical and practical significance to improve the processing quality of Lycium barbarum fruit and formulate suitable storage strategies.

Quality & Nutrition

Study on the Difference of Quality Characteristics of Different Flour Flow of Wheat Low-temperature Milling System

CHANG Liu, SUN Hui*, DUAN Xiao-liang, HONG Yu, WU Hai-bin, ZHOU Gui-ying

2024,32(4):145-151, DOI:

Abstract (7) HTML (0) PDF (474.00 K) (15)

Abstract

The purpose of this research was to determine wheat quality characteristics of individual flour flow in low-temperature flour system, which could provide reference and basis for the production of different special wheat flour. In this study, 12 flour flows samples and channel flour (the market product of this batch) in the low-temperature milling system were taken as the research object, their quality characteristics and dough rheological properties were measured to compare and analyze the quality differences between different flour flows. 12 flour flows include 4 break flour flow, 6 reduction flour flows, 1 slag- grinding flour flow and 1 tail-grinding flour flow. The results showed that the brightness of 1M、2M、3M of reduction flour flows and slag- grinding flour flow were brighter than those of other flour flows; the protein content, wet gluten content and gluten index of reduction flour flow were generally lower than those of break flour flow; the ash and damaged starch of head flour flow in the reduction and break system were lower than those of final flour flow, and the peak viscosity was higher than that of final flour flow. The water absorption of 500 FU of final flour flow in the reduction and break system were higher than those of head flour flow; the P value, W value, L value, G value, energy and maximum resistance of break flour flows were generally higher than those of the reduction flour flows, but the extensibility of wheat flour was generally lower than those of the reduction flour flows.

Analyzing the Suitability and Quality of Potato Varieties (lines) from Qinghai Province for the Production of Fried Potato Fries

ZHANG Qing-qing, KUANG Ji-wei, DANG Bin, YANG Xi-juan*

2024,32(4):152-160, DOI:

Abstract (8) HTML (0) PDF (1.30 M) (14)

Abstract

The objective of this study was to assess the differences in the quality of fried potato fries across various potato varieties (lines) in Qinghai Province, as well as to identify suitable potato varieties (lines) for the production of fried potato fries. Twenty-one representative potato varieties (lines) were selected as raw materials for the production of fried potato fries, and then their fundamental nutritional attributes and quality characteristics were evaluated. The suitability of the fried potato fries was assessed using principal component analysis, correlation analysis, and iterative clustering. The results revealed considerable differences in the nutritional indicators among different potato varieties (lines) in Qinghai Province. Principal component analysis identified five principal components, which accounted for 86.43% of the cumulative variance contribution rate. Leveraging the comprehensive scores from iterative clustering, three suitable potato varieties (lines) for processing fried potato fries were identified, namely, Qingshu 15, Qingshu 14, and Qing 11-2-9. Evaluation of their palatability characteristics demonstrated that the fried potato fries exhibited a crispy exterior and tender interior texture (sensory score of 62~73), favorable chewiness (52~53), and bright color (a* value of 4.0~6.5), aligning with practical applications. The results achieved efficient utilization of potato processing in Qinghai Province, which could meet consumer demand, and provided a theoretical basis for potato quality improvement and special variety breeding.

Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough

FAN Mei-qi, CHEN Lin, QUAN Yu, WANG Cheng-xiang, ZHANG Mei-na, HAO Jian-xiong*

2024,32(4):161-168, DOI:

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Abstract

In order to study the effect of ultrafine grinding time on the quality characteristics of whole wheat flour and dough, wheat was used as raw material and the whole grain wheat was ultra-finely ground by direct grinding method. The effects of particle size on the gelatinization characteristics, thermomechanical properties of whole wheat flour rheological properties of dough, color and texture of dough were investigated. The results showed that with the increase of crushing time, the particle size of whole wheat flour decreased, and the D50 decreased from 107.20 um to 45.65 um. The particle size distribution was more concentrated. The peak viscosity decreased, and the setback value decreased from 623.33 mPa·s to 485.33 mPa·s. The reduction of particle size could delay the aging of dough and product. The hardness of dough gradually decreased with the decrease of particle size, and the elasticity and cohesion gradually increased. The water absorption rate of dough increased from 65.7% to 76.7%, and the stabilization time also showed an upward trend. The low-temperature ultrafine grinding technology of wheat grains can improve the quality of whole wheat flour, and it is feasible to apply this technology to the field of whole grain processing.

Impact of Packaging Materials on the Quality and Predicted Shelf Life of Walnut Oil

HU Bo-kai, SHUI Hui-xia, GENG Yang-yang*, LI Xue-qin, ZENG Ya-jun, YANG Guang

2024,32(4):169-177, DOI:

Abstract (6) HTML (0) PDF (1.19 M) (13)

Abstract

In order to investigate the effects of different packaging materials on the quality changes of walnut oil, walnut oil was packaged in open glass beakers, tinplate cans, and glass oil bottles, respectively. The Schaal oven method was used to accelerate the oxidation of oil. The peroxide value, acid value, fatty acid composition and relaxation characteristics were used as evaluation indicators to study the effects of different packaging materials on the oxidative stability and predicted shelf life of walnut oil. When the peroxide value was limited to ≤0.25 g/100 g according to national standards for vegetable oils, the predicted shelf life of walnut oil packed in beakers, tinplate cans, glass oil bottles with added TBHQ, and the blank control were 160, 112, 336 and 64 days, respectively. Throughout the predicted shelf life, the acid values of the walnut oil remained within the range required for grade 2 walnut oil. The order of strength of the oxidation stability of walnut oil with TBHQ added by three packaging materials was glass oil bottle>beaker>tinplate can, and it is recommended to store walnut oil in glass oil bottles for long-term storage.

Food Safety

Machine Vision Detection Method for Peanut Mold Based on Improved HSV Space

DING Can, WANG Wen-sheng*, HUANG Xiao-long

2024,32(4):178-184, DOI:

Abstract (8) HTML (0) PDF (1.72 M) (14)

Abstract

The aflatoxin produced by peanut mildew is highly carcinogenic, and it seriously affects food safety. In order to accurately and quickly identify moldy peanuts, this project proposes a detection method for moldy peanuts based on machine vision. Firstly, the peanut image was double-sided filtering and noise reduction, and then the image was converted to HSV space. The moldy peanut was recognized and detected by superimposing the mold color range extracted in H and S space and the open processing results of V space. The experimental results showed that the recognition accuracy of this method for moldy peanuts reached 95.3%, and the processing time for a single frame of peanut image was 0.6 seconds. Compared with other algorithms, this method had the advantages of fast speed and high accuracy, which can meet the real-time detection of moldy peanuts. At the same time, the grading processing of peanut mold is also more practical.

Research Progress on Inspecting Food Bottle and Can Packaging Shortcomings Based on Machine Vision

CHEN Wei-dong, LIU Chao, WANG Ying, FAN Bing-bing

2024,32(4):185-191, DOI:

Abstract (9) HTML (0) PDF (502.92 K) (15)

Abstract

Based on the literature in recent years, the application and development of machine vision in the detection of food bottle and can packaging defects were introduced, and the hardware structure and detection process of the detection system were explained. The research results based on image processing technology and deep learning method in the field of packaging defect detection of food bottles and cans were reviewed and analyzed. The research also summarized the advantages and disadvantages of classification network model and target detection network model both technologies and prospected their future development, and provide a reference for the innovative development of intelligent packaging inspection.

Bio Engineering

Preparation of Polyvinyl Alcohol /Silver Nanoparticles Film and Its Application in Fresh Noodles Leaf Preservation

ZHANG Yan-ping, WANG Shen-li*, REN Shun-cheng

2024,32(4):192-200, DOI:

Abstract (9) HTML (0) PDF (2.80 M) (16)

Abstract

In this study, polyvinyl alcohol (PVA) and distilled water were used as raw materials, glycerol was used as plasticizer. The PVA/AgNPs composite films with different proportions of silver nanoparticles (0%, 1%, 2% and 4%) were prepared by solution casting method. The mechanical properties, barrier property and antibacterial property of the films were characterized. The suitable film was applied to the fresh-keeping of fresh noodles leaf, and its effect on the quality of fresh noodles leaf was studied. The results showed that 4% PVA/AgNPs films had better mechanical properties, barrier properties and antibacterial properties. The diameter of the inhibitory circle against Staphylococcus aureus reached 11.67±0.29 mm. PVA/AgNPs film with 4% nano-silver content was selected to preserve fresh noodles leaf and determine the quality changes of fresh noodles leaf during the storage period at 4 ℃. The preservation results showed that 4% PVA/AgNPs film could significantly delayed the growth of total colony counts, maintained the color, pH and acidity of the fresh noodles leaf during the storage period. Furthermore, 4% PVA/AgNPs film significantly reduced the cooking loss, improved the quality and the migration of the silver in the fresh noodles leaf, which the national standards. The above study showed that PVA/AgNPs film had the excellent antibacterial effect, and effectively maintained the quality of fresh noodle leaf and prolong the storage time, which can provide a new method for the packaging of noodle products.

Study on the Structure and Functional Characteristics of Proteins from Haematococcus pluvialis

LI Qin, WANG Meng, YUAN Shuo, ZHAO Xiao-yan*, LIU Hong-kai, ZHANG Xiao-wei, ZHU Yun-ping

2024,32(4):201-209, DOI:

Abstract (7) HTML (0) PDF (3.06 M) (15)

Abstract

Haematococcus pluvialis residue powder, which has been extracted with astaxanthin, was used as the raw material to prepare Haematococcus pluvialis protein by alkaline extraction and acid precipitation method. The protein structure of Haematococcus pluvialis was characterized, and the effects of pH and ion strength on the functional characteristics of Haematococcus pluvialis protein were studied. The results showed that the isoelectric point of Haematococcus pluvialis protein was 4.2. The molecular weight of the subunit was around 14.4, 18.4 and 38 kDa, respectively and the content of α-helix, β-fold, β-corner and disordered structure in the secondary structure was 14.86%, 18.47%, 40.3% and 26.37%, respectively. It contained 7 kinds of essential amino acids required by the human body, accounting for 36.38% of the total amino acid content. Microscopic observation showed that the protein of Haematococcus pluvialis was rod-shaped and sheet-like, with a rough and porous surface. With the increase of pH, the solubility, water absorption, emulsion capability, foam stability and foam stability of the protein of Haematococcus pluvialis increased first and then decreased, while the emulsification stability showed the opposite trend. With the increase of NaCl concentration, the foam capability, foam stability, emulsion capability and emulsification stability of the protein of Haematococcus pluvialis increased first and then decreased, while the solubility showed a trend of first decreasing, then increasing, and then decreasing again.

Industrial Economy

Spatial-temporal Evolution Analysis of Coupling and Coordination between Grain Storage Facility Construction and Economic Development in China

HAN Jian-jun, ZHANG Meng-qi, GUO Zhi-tao, YANG Ya-bing, GUO Yan-yan

2024,32(4):210-217, DOI:

Abstract (9) HTML (0) PDF (498.55 K) (17)

Abstract

Based on both panel data of 31 provincial-level administrative regions in China from 2006 to 2020, and analyzing the comprehensive level of grain storage facility construction in China, this paper studied the spatial and temporal evolution characteristics of the coupling and coordination between grain storage facility construction and economic development, and drew the following conclusions: during the research period, the comprehensive evaluation value of grain storage facility construction in China fluctuated and raised, showing a trend of high in the east and low in the west. The coupling coordination degree between grain storage facility construction and economic development was low, showing an upward- downward-upward trend. The spatial correlation of coupling coordination degree had gradually become significantly increased since 2009, and the degree of spatial agglomeration was high in the north and low in the south. The spatial evolution pattern tended to move to the northeast. According to the research conclusions, it is suggested to improve the coordination and matching degree of grain storage facility construction and economic development in different provinces according to local conditions in the future, which could promote the development of surrounding areas with high coupling coordination degree, and finally realize the coordinated progress of grain storage facility construction and economic development nationwide.

Evaluation and Path of High-quality Development of New Agricultural Business and Service Entities in the Raw Grain Industry Chain

LENG Zhi-jie, LI Bao-tai, ZHENG Cheng-gong

2024,32(4):218-226, DOI:

Abstract (8) HTML (0) PDF (429.25 K) (18)

Abstract

The important path for the high-quality development of the raw grain industry chain in the three provinces of Northeast China is for the new agricultural business entities introduce modern production factors into grain farmers through socialized services. Therefore, it is urgent to evaluate whether there are demonstration entities with high-quality development among these new agricultural business and service entities, and to make clear their high-quality development path to lead other new agricultural management and service entities in serving small grain farmers through socialized services. In this regard, an evaluation model of high-quality development of agricultural business and service entities was constructed, and was characterized by considering the introduction of socialized services of modern production factors, setting the target values of all indicators to fully realize high-quality development based on policy objectives, and counting them into weights. The evaluation results showed that socialized service companies in the basic and full-scale realization stages of high-quality development can be used as demonstration entities of high-quality development. They had the ability to lead other new agricultural business and service entities to apply modern production factors, and provide full-process services and digitally empower service contents. It is concluded that the key path for the above-mentioned demonstration socialized service companies, which could lead other new agricultural business and service entities and serve small grain farmers, is to establish a socialized service platform. This platform can introduce large language model and retrieval-augmented generation technology to intelligently generate socialized service schemes.

Comparative Study on the Dynamics of Production Efficiency Between Xinjiang and the Main Wheat-producing Areas in China Based on the DEA-MalmquistProduct Quality and Safety Situation Based on AHP

ZHANG Chen-xi, SHANG Yan, AO BULI·Talipu*

2024,32(4):227-234, DOI:

Abstract (11) HTML (0) PDF (718.55 K) (21)

Abstract

Based on the cost-benefit data of Chinese top ten major wheat-producing areas and Xinjiang wheat from 2004 to 2021, the data envelopment analysis model (DEA) and the total factor productivity index (Malmquist) were used to analyze the overall wheat production, the current situation and existing problems of factor productivity in Xinjiang from a regional and temporal perspective. The research results found that: (1) Scale efficiency, comprehensive technical efficiency and pure technical efficiency were significant in two stages, and Xinjiang wheat production efficiency was mainly restricted by technical level. (2) The total factor productivity of wheat in Xinjiang was on an overall growth trend, and technological progress was the main factor affecting total factor productivity. (3) The technical progress and pure technical efficiency of wheat production in Xinjiang were better than the average level of the main producing areas, and the scale efficiency still has great room for improvement. Therefore, further optimizing the production scale of Xinjiang's wheat output and promoting the improvement of technological level will be of great significance to the growth of Xinjiang's wheat total factor productivity.

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