《粮油食品科技》杂志社

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Most Cited

Special Topic

Global Research Perspective on Household Food Waste Prevention(Chinese and English versions)

Christiam MÉNDEZ-LAZARTE, Victor BOHORQUEZ-LOPEZ, Ammer GHOULEH-GRUNDL, María Ángeles RAMÓN-JERÓNIMO

2025,33(3):1-20, DOI:

Abstract (13) HTML (0) PDF (1.81 M) (23)

Abstract

Food waste remains a pressing global challenge, with households as major contributors. Understanding its key drivers is essential for fostering sustainable consumption practices. This study employs a bibliometric analysis, using co-occurrence and co-citation networks, to map the evolution of research on household food waste prevention, identifying key themes and influential works. The co-citation analysis reveals three major research clusters: (1) food ecosystems, (2) supply chains and measurement, (3) the expanded Theory of Planned Behavior and complements in explaining the psycho-social factors influencing household food waste. Findings indicate a shift in research focus from waste management toward prevention, emphasizing policy interventions, behavioral nudges, and consumer awareness. This study contributes to the sustainability discourse by identifying critical research gaps and future directions for more effective food waste prevention. Through mapping the intellectual landscape of food waste research, this work offers valuable insights for policymakers, researchers, and practitioners seeking to minimize household food waste.

Pilot Exploration of Global Advanced Digital Agricultural Technologies in China’s Grain Production

LI Xun, PAN Chao

2025,33(3):21-33, DOI:

Abstract (14) HTML (0) PDF (2.04 M) (22)

Abstract

In response to the two major strategic needs of increasing national grain yield per unit area and 3rd-party professional services, this paper systematically expounds on the challenges such as climate change faced by global food production and the development opportunities in the digital age, and analyzes advanced digital agricultural technology systems in the world. Taking the construction of the BeiDou + Smart Agriculture Demonstration Base of Corn in Neihuang County, Henan Province by the United Board of Digital Agriculture of China Agricultural Machinery Distribution Association(UBDA of CAMDA) as an example, which has achieved an increase in yield per unit area and empowered 3rd-part professional services, this paper introduces the systematic application and effects of technology systems of digital agriculture, including yield maps, soil maps, precision (variable-rate) seeding, precision (variable-rate) fertilization, precision (variable-rate) spraying, BeiDou navigation, and UAV remote sensing. It also presents the demonstration and training activities carried out by the UBDA of CAMDA to promote above-mentioned technology systems. The practice in Neihuang shows that the systematic application of digital agriculture technologies has not only achieved a large-scale increase in corn yield per unit area by 24.5%, but also significantly improved the grain quality, such as reducing phyto-toxins. Moreover, it has enhanced the resilience to extreme weather and pests. The promotion of advanced digital agricultural technologies will also be conducive to ensuring national food security and the development of new quality productive forces, help establish a long-term mechanism for the comprehensive revitalization of rural areas and contribute to the achievement of the strategic goal of building an agricultural power by 2035.

Opportunities for Digitalization and Innovation in Australian Grain Supply Chains (Chinese and English versions)

Rosemary RICHARDS

2025,33(3):34-46, DOI:

Abstract (9) HTML (0) PDF (1.63 M) (21)

Abstract

Australian grain industry is a significant to Australian economic, characterized by high production capacity, large scale, crop diversification, efficient supply chains and focus on quality and safety, but it is currently and continuously seeking to modernize. The Australian grains industry’s positive reputation is supported by a range of industry codes, standards and environmental, social and governance (ESG) concerns, facilitated by the Grain Trade Australia (GTA) led industry self-regulated framework. This article provides an overview of the Australian grain industry supply chain, including its characteristics, advantages, and key measures that uphold its reputation. It elaborates on the role of integrating digital and innovative technologies into the supply chain to enhance tranceparency, covering the importance and applications of such technologies, as well as challenges such as complex data governance, technological fragmentation, and commercial and logistical barriers. The article outlines strategies to address these challenges and analyzes opportunities for supply chain modernization in improving efficiency, ensuring safety, and advancing sustainable development, while offering insights into future prospects. The aim is to provide a reference for ensuring the efficient and sustainable development of the Australian food industry supply chain, and further maintain the global competitiveness of the Australian food industry.

Transforming Agroindustry in Indonesia: Emerging Digital Technologies for Reducing Food Loss(Chinese and English versions)

Sari Intan KAILAKU, Yandra ARKEMAN, Y Aris PURWANTO, Faqih UDIN, Bahagiawati AMIRHUSIN, Hendri WIJAYA, Nizmah Jatisari HIDAYAH, Irman HERMADI, Verry Surya HENDRAWAN

2025,33(3):47-67, DOI:

Abstract (17) HTML (0) PDF (2.03 M) (33)

Abstract

Indonesia’s agroindustry is an economic pillar but is hampered by high food loss and waste (FLW) caused by inefficient logistics, inadequate cold chain infrastructure, and fragmented supply chains. FLW leads to economic losses of 4%~5% of Indonesian GDP, further leading to food insecurity and environmental degradation. This paper proposes a Smart Agroindustry Framework that integrates the Internet of Things (IoT), Artificial Intelligence (AI), Blockchain, and Cloud Computing to optimize food supply chain performance and reduce FLW. Compared to conventional methods, this approach offers real-time monitoring, forecast-based analysis, and traceability to support stakeholder decisions and counter inefficiencies in the supply chain. The three-stage recommended road map comprises: (1) short-term: pilot implementations targeting high-risk perishable commodities, (2) medium-term: expansion into inter-island and multi-modal logistics, and (3) long-term: Nationwide implementation of a Food Logistics 4.0 ecosystem. Through these digital technology approaches, Indonesia has the potential to transition towards a proactive, data-enabled agroindustry that minimises losses and environmental footprints. Beyond Indonesia, this model is adaptable for other developing nations facing similar food security challenges, reinforcing the global movement towards more efficient and sustainable food systems.

Research on the Application of Digitalization in Grain Supply Chain

WANG Xiao-cong, GUO Wei-qun, LI Teng-fei*, CHEN Wen-ya, ZHANG Tao, SUN Hui

2025,33(3):68-73, DOI:

Abstract (13) HTML (0) PDF (545.41 K) (32)

Abstract

The digitalization of the grain industry chain plays a significant role in ensuring food security, improving industrial efficiency, and advancing the high-quality development of the grain industry. Survey results from government departments, circulation enterprises, research institutions, and testing organizations indicate that digitalization technologies have been widely applied across various links of the grain industry chain, though the depth of application varies significantly among different links. Digitalization technology equipment primarily consists of domestic brands, with relatively high equipment values. Digitalization technologies can effectively promote grain quality safety and improvement, and demonstrate notable management effectiveness in enhancing management levels, economic benefits, and social benefits. Currently, the digitalization of the grain industry chain faces issues such as insufficient supply in terms of policies, technologies, and investments. It is recommended to provide active policy support in areas such as digital infrastructure construction, financial taxation, pilot demonstrations, and talent cultivation.

Advances in Online Grain Quality Assessment: Near-Infrared Spectroscopic Modeling and Transfer Strategies

CUI Chen-hao, FAN Chen

2025,33(3):74-84, DOI:

Abstract (15) HTML (0) PDF (523.59 K) (28)

Abstract

Grains, as the cornerstone of the global food supply, require quality inspection that is crucial for ensuring food safety and improving production efficiency. Traditional laboratory methods, while accurate, are time-consuming and costly, making them unsuitable for online, real-time monitoring. Near-infrared (NIR) spectroscopy, with its advantages of rapid, non-destructive, and multi-component simultaneous detection, has been widely applied in grain quality inspection. However, the high dimensionality, complexity of NIR spectral data, and variations among different instruments, environments, and samples pose challenges to modeling methods and model transfer. This review summarizes the application of NIR spectroscopy in online grain quality inspection, systematically outlining the development from traditional linear modeling (e.g., partial least squares regression), nonlinear modeling (e.g., support vector machines, artificial neural networks) to deep learning methods (e.g., convolutional neural networks). It focuses on the strategies, challenges, and latest advances of model transfer techniques in addressing issues such as instrument differences, environmental changes, and sample diversity, including calibration transfer with and without standards. Furthermore, this review summarizes the challenges, experiences, and future research directions in practical industrial applications, aiming to provide references for the widespread application of NIR technology in the grain industry.

Grain Processing

Research on Quality Changes during Japonica Rice Milling Process and Moderate Processing

XING Xiao-ting, DUAN Xiao-liang*, ZHANG Dong, SUN Hui, TENG Meng-nan

2025,33(3):85-93, DOI:

Abstract (19) HTML (0) PDF (1.07 M) (32)

Abstract

The study explored the effects of different degrees of milling, including the moderate processing technology on the quality of japonica rice using Longdao 18, Longjing 31, Yanfeng 47, Yujingxiang, and Nanjing 46 rice varieties. The results indicated that as the milling intensity increased, the whiteness of the japonica rice and broken rice rate continuously increased, but the bran retention rate decreased. The taste value first increased and then plateaued, while the content of vitamin B1 and mineral elements generally showed a declining trend. From brown rice to the first stage of milling, there was a significant decrease in protein content. During the milling process, the vitamin B1 content in japonica rice was significantly positively correlated with the levels of magnesium, phosphorus, potassium, calcium, manganese, iron, copper, and zinc. Iron was more concentrated in the outer layers, and reducing the milling degree could significantly increase the retention rate of iron. Analysis of the coaxial curve diagram based on the proportion of the maximum value in each group relative to the brown-to-white rice yield for broken rice rate, taste value, vitamin B1, and iron content of five japonica rice varieties revealed that the moderate processing range for japonica rice corresponds to a brown-to-white rice yield of 88% to 92%. Within this range, the taste value of japonica rice reached its highest level, and more vitamin B1 and mineral elements such as iron were retained.

Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread

ZHAO Chen-xu, QI Wen-tao, SONG Ge, HONG Yu, FANG Wei, HUANG Zheng-yu, WANG Yong*

2025,33(3):94-101, DOI:

Abstract (14) HTML (0) PDF (1.02 M) (24)

Abstract

To analyze the effects of five kinds of coarse cereals, namely quinoa, highland barley, black rice, triticale and oat, on the glycemic index (GI) and quality of steamed bread. The 5 kinds of coarse cereals were incorporated to steamed bread at proportions of 10%, 20%, 30%, 40% and 50%. The GI values of the steamed bread were measured through a GI20 automatic in vitro simulated digestion system. The effects of the coarse cereals on the sensory score, color, texture and other quality related indicators of steamed bread were analyzed. Compared with ordinary steamed bread made from regular wheat flour, with increasing proportions of coarse cereals, the GI value of steamed bread gradually decreased. The sensory quality declined, with lower sensory scores, the internal structure gradually became rough, the hardness increased and the brightness decreased. Under the condition that the sensory score was greater than 75 points, the maximum permissible addition proportions for quinoa, highland barley, black rice, triticale and oat were 10%, 40%, 30%, 60% and 30%, respectively, and the corresponding GI values were 79.94, 67.49, 72.45, 69.61 and 74.52, respectively. The coarse cereal steamed bread made with 40% highland barley flour substitution had the lowest GI value, the best hypoglycemic potential, the highest dietary fiber content, and good sensory quality. This study provides a reference for the development of coarse cereal steamed bread with blood glycemic regulation ability.

Structural Characterization and Antioxidant Activity Analysis of Polysaccharides from Tartary Buckwheat Jinqiaomai 2

XU Run-dong, FU Li-hong*, YANG Zi-ting, CHANG Ying-ying, YANG Hong-yu, GUO Yun-e

2025,33(3):102-113, DOI:

Abstract (12) HTML (0) PDF (4.22 M) (26)

Abstract

Jin Buckwheat No. 2 is a nutrient-rich and highly stress-resistant tartary buckwheat variety cultivated in Shanxi. The structural characteristics and antioxidant activity of fagopyrum tataricum polysaccharides obtained by univariate analysis and response surface methodology in this study. The results showed that the optimal extraction conditions for buckwheat polysaccharides were as follows: sieving mesh size of 830 μm, solid-liquid ratio of 1∶35 (w/v), 200 W ultrasonic treatment for 30 minutes, and constant temperature extraction at 85 ℃ for 2 h. The polysaccharide yield was 10.03%. After sequentially separating and purifying DEAE-52 and sephadex G-100, the FTP1 and FTP3 were obtained. Both exhibited characteristic FT-IR absorption peaks of polysaccharides and showed abundant cross-linked networks and porous structures under SEM observations. polysaccharides were composed of glucose, glucuronic acid, mannose, and galactose. They belonged to the β-type and have a triple helix conformation in the aqueous phase. The Mass average molar mass of FTP 1 and FTP 3 were 442 791 g/mol and 25 587 g/mol, respectively. Rheological studies indicated that the tartary buckwheat polysaccharide solutions exhibited shear-thinning behavior, characteristic of non-Newtonian fluids. At a mass concentration of 3.0 mg/mL, FTP1-1 and FTP3-1 showed scavenging rates of 69.16%, 40.66%, 51.98% and 70.33%, 41.48%, 48.52% for DPPH free radicals, hydroxyl free radicals, and superoxide anions, respectively. The ferrous ion chelating rates of the two components were 80.79% and 60.54%, respectively. In conclusion, the two polysaccharides extracted from Jin Buckwheat No. 2 possessed high antioxidant activity. This research could contribute to the processing and utilization of tartary buckwheat polysaccharides.

Analysis of Processing Stages and Loss Formation Mechanisms in Rice Production

HU Nan-yan, GUAN Jia-chen*, HU Yong-hao, WU La-ping

2025,33(3):114-119, DOI:

Abstract (11) HTML (0) PDF (523.61 K) (22)

Abstract

The processing stage plays a key role in connecting upstream and downstream in the industrial chain, and reducing food processing losses is crucial for ensuring food security. Based on field survey data from Anhui and Hubei provinces, this study provides an in-depth analysis of the current processing losses and the potential for loss reduction. The study indicates that rice processing enterprises are oriented to consumer demand, leading to excessive processing behaviors such as multiple whitening and polishing stages. However, improvements in processing equipment and streamlining of processing steps could increase the yield. To address the practical challenges faced in rice processing, it is essential to reduce processing losses by guiding consumer attitudes, promoting moderate processing practices, and upgrading processing equipment. Additionally, efforts should focus on developing deep processing techniques and enhancing the comprehensive utilization of by-products, in order to fully tap into the potential for loss reduction in rice processing and strengthen the foundation of national food security.

Research Progress on the Effects of Superheated Steam Treatment on Grain Component Properties, Edible Quality and Storage Characteristics

DUAN Min, WU Na-na, LIU Kun-lun, TAN Bin*

2025,33(3):120-130, DOI:

Abstract (13) HTML (0) PDF (792.09 K) (21)

Abstract

Superheated steam, as an emerging thermal treatment technology, has garnered significant attention in the field of grain processing due to its high thermal penetration in an oxygen-free environment. This article has reviewed the research progress on the effects of superheated steam treatment on the properties of grain components, edible quality, and storage characteristics. Superheated steam treatment can promote the breaking of disulfide bonds in proteins, altering their conformation, increasing disorder, and enhancing random coil structures. Moreover, the gluten protein network structure can be changed more loose by this treatment, thereby affecting the elasticity and extensibility of the dough. The crystalline structure within starch was also destroyed by superheated steam treatment, promoting the dissolution and swelling of starch molecular chains, causing partial gelatinization of starch, and thus affecting the swelling power and peak viscosity of starch granules. During the treatment process, the presence of an oxygen-free environment helped slow down oxidation reactions and reduce the loss of bioactive substances. The cooking time of grains can be shortened and the production of unpleasant odors can be effectively reduced by superheated steam treatment with high temperature and high permeability. This review also explored the application research of superheated steam technology in inactivating enzyme and grain-related oxidases, and improving the sterilization ability and storage quality of grains. This may provide references for further exploration of the application of superheated steam technology in the field of grain processing in the future.

Oil Processing

Process Optimization and Application of Camel Oil Microcapsules in Facial Cream

WANG Hai-yan, WANG Dong, JIANG Xin, FU Li-jun

2025,33(3):131-137, DOI:

Abstract (7) HTML (0) PDF (1.24 M) (18)

Abstract

The optimal process conditions of Camel oil microcapsules were investigated using the encapsulation rate as the evaluation index, through single-factor and orthogonal experiments. The physicochemical properties, storage stability and photosensitivity indexes of Camel oil microcapsules were also evaluated. The results showed that: (1) the optimal preparation conditions for Camel oil microcapsules were as follows: wall to core volume ratio of 3∶4, emulsifier volume ratio of 1∶2, total wall material volume fraction of 2%, and homogenization speed of 30 000 rpm, and the encapsulation rate of the prepared microcapsules was 92.67%; (2) Camel oil was successfully encapsulated in the composite wall material, with no chemical changes occurring during the encapsulation process; The microcapsules of Camel oil were spherical and uniform in shape. The microcapsule of Camel oil demonstrated good thermal stability when it is below 220 ℃. The oxidation stability of Camel oil microcapsules was much better than that of unencapsulated Camel oil, significantly prolonging the storage time. (3) The pH value of Camel microcapsule face cream was 7.6, and the sensory evaluation scored 21.6 points, with no delamination or demulsification, showing good stability.

Food Processing

Development Trend of Plant-based Meat Industry, Domestic and Foreign Gaps and Policy Suggestions

LIU Hong-xia, ZHANG Xue-biao*, QU Chun-hong, ZHAO Wei

2025,33(3):138-145, DOI:

Abstract (17) HTML (0) PDF (452.30 K) (21)

Abstract

Currently, global production of plant-based meat relies on plant proteins, with plant-based meat based on soybean protein dominating market. As the largest producer of non-GMO soybeans, China faces a disadvantage in terms of price competitiveness compared with other major soybean-producing countries. However,, domestic soybean surplus may be solved from the angle of plant-based meat Production sector. Firstly, the current status and development trend of global plant-based meat industry are systematically summarized and analyzed, as well as the domestic-foreign gaps in plant-based meat industry development. Secondly, a series of challenges faced by the domestic plant-based meat industry, including the inadequate regulatory policies, product flaws and a lack of consumers’ awareness of product. At last, some suggestions are presented and discussed from the aspects such as strengthening policy support and guidance, promoting R&D and technological innovation and expanding market awareness and acceptance, so as to provide some research foundation and case references to help revitalize China’s soybean industry and promote the further development of plant-based meat industry.

Review of the Interaction between Plant Phenolic Acids and Starch and Its Effect on the Functional Characteristic of Starch

CHEN Li-xin, XIN Jia-ying*, CHENG Wei, ZHENG Meng-di, LIU Tian-fu

2025,33(3):146-154, DOI:

Abstract (14) HTML (0) PDF (1.12 M) (19)

Abstract

Plant phenolic acids are widely distributed in the plant kingdom, mainly divided into two categories: hydroxybenzoic acid and hydroxycinnamic acid, with good biological activity. Starch, composed of amylose and amylopectin, has unique structural and functional properties. After the interaction between plant phenolic acids and starch, the excellent properties of plant phenolic acids are not only transferred to starch, but also modified to further enhance the edible value of starch. This paper has described the interaction mechanism between plant phenolic acids and starch, including non-covalent and covalent binding promoted by physical, chemical and enzymatic methods, and the regulation of their interactions by physical, chemical and biological techniques, and these interactions affect the key properties of starch, such as gelatinization, retrogradation, digestion, swelling, and rheology. These findings not only laid a theoretical foundation for the development of functional foods, but also pointed out the direction for further research on the health benefits and molecular mechanism of plant phenolic acids.

Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch

XU Zi-hui, XU Zi-han, LI Hao, JI Na, QIN Yang, XIONG Liu, SUN Qing-jie*

2025,33(3):155-162, DOI:

Abstract (12) HTML (0) PDF (1.48 M) (21)

Abstract

Pea protein has broad market prospects due to its low cost, low fat content, absence of animal cholesterol and low allergenicity. However, its poor solubility limits its application. This paper employs the pH-shifting method to modify pea protein and explores the impact of the optimized modified pea protein on the functional properties of various starches. When the pH-shifted modified pea protein was incorporated into different starch systems, it was observed that the peak viscosity and breakdown value of potato starch decreased, whereas those of corn starch and pea starch, as well as their final viscosity and setback value, increased. Thermal analysis (DSC) revealed that the 7-day retrogradation rates of potato starch, corn starch, and pea starch decreased from 31.61%, 49.94%, and 31.85% to 10.75%, 21.70%, and 18.78%, respectively, indicating that the modified protein effectively inhibits the long-term retrogradation of starches. Resistance starch (RS) assays showed that the RS content of potato, corn, and pea starches increased significantly from 4.2%, 4.8%, and 6.3% to 21.4%, 20.7%, and 17.8%, respectively. These results demonstrate that pH-shifted modified pea protein holds significant potential in improving starch properties and enhancing starch resistance to digestion, particularly promising for broad applications in the food and functional materials industries.

Examination of the Research and Development Patterns of Gastrodia Elata Food using Literature and Patent Data

FENG Ming-ke, YANG Yi-na, TIAN Wen-hao, JIA Fan-fan, LI Ke-rui, CHEN Chen*

2025,33(3):163-171, DOI:

Abstract (13) HTML (0) PDF (1.31 M) (21)

Abstract

Upon analyzing literature and patent data sourced from the China National Knowledge Infrastructure (CNKI) and IncoPat, this study delves into the research hotspots and development trends in Gastrodia elata food. The results reveal that the number of Chinese publications on Gastrodia elata food has shown fluctuating growth over the past two decades, with a significant acceleration noted in the last three years. The collaboration network in the Gastrodia elata food research community has become polarized. Major research areas include the identification of active ingredients, the investigation of pharmacological impacts, and process optimization. China leads in terms of patents related to Gastrodia elata food, with Guizhou Province at the forefront. While China is innovatively developing various forms of Gastrodia elata food, South Korea focuses on the compositions of Gastrodia elata food. Health supplements derived from Gastrodia elata are primarily available in granule and tablet forms, with those aimed at enhancing immune enhancement being the most widely prevalent. Looking ahead, strengthening industry-academia-research collaboration and fostering international partnerships is crucial to accelerate the translation of Gastrodia elata food research into practical applications. Additionally, there is a need for a deeper exploration of its diverse potential health benefits.

Research on the Analysis of Peeling Movement Analysis Method of Spiral Kneading Peeling Machine Based on Discrete Elements

LI Han, WU Wei-zhong, TANG Jing-jing, WU Hao-xiang

2025,33(3):172-181, DOI:

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Abstract

To address the challenges of peeling Cyperus esculentus, a spiral kneading peeling machine was designed using Solidworks, and the material motion within the peeling drum was simulated using EDEM discrete element software. The results show that there is a positive correlation between the angle of the peeling drum relative to the horizontal plane and the the average particle velocity. A larger angle results in more pronounced changes in particle velocity. The offset distance between kneading rollers has a certain influence on the average particle velocity. When the dislocation distance between kneading rollers group is less than 45mm, an increase in the distance leads to a greater amplitude of velocity variation. The curvature radius of the circular section of the kneading claw has insignificant impact on the average velocity of the particles; however, during the kneading process, a larger curvature radius increases the duration of particle interaction. The research shows that when the angle between the drum and the horizontal plane is 5°, the offset distance between roller groups is 45 mm, and the curvature radius of the circular section of the kneading claw is 100 mm, the average particle velocity and particle distribution in the cylinder of the peeling machine are optimized. The research findings not only provide a theoretical basis for optimizing the design and process conditions of spiral kneading peeling machines, but also have practical value for improving the peeling efficiency and oil extraction quality of Cyperus esculentus. Moreover, the research method also serves as a reference for the research on the peeling/shelling mechanisms oother crops similar to Cyperus esculentus.

Quality & Nutrition

Quantitative Evaluation of High-quality Grain Project Policy Based on PMC Index Model

CUI Ning-bo, SONG Rui, LAN Hui, FAN Yue-yuan*

2025,33(3):182-189, DOI:

Abstract (8) HTML (0) PDF (557.72 K) (19)

Abstract

The high-quality grain project serves as the most direct and effective approach to promote the high-quality development of grain industry. This paper constructs a three-dimensional analysis framework of “policy subject-policy instrument-policy effectiveness”, and comprehensively applies methods such as bibliometric analysis, content analysis, PMC index model and other research methods to conduct quantitative evaluation of 56 high-quality grain project policies from 2017 to 2023. The findings are as follows: 1) The primary entities of the policy have gradually established a trend of "focusing on the central and local food departments and cooperating with multiple departments". 2) The use of high-quality grain project policy tools is relatively coordinated, and the overall preference pattern is "supply > environment > demand". 3) The average score of PMC index score for 10 representative policy contents is 6.56 indicatinggood overall performance, however there remains room for improvement in areas such as safeguard measures. Based on this, the policy optimization suggestions are put forward.

Research Progress of Deoxygenation Functional Materials in the Field of Food Preservation

HUANG Qi-yan, LAN Yu-fei, WU Shu-fen*, YANG Wei-qiao*, WANG Wen -juan, DUAN Xiao-liang, YU Shang-ke

2025,33(3):190-196, DOI:

Abstract (12) HTML (0) PDF (820.29 K) (21)

Abstract

Functional deoxygenation materials (including oxygen scavengers and deoxygenation packaging) have the potential to reduce the oxygen content inside the packaging and establish a low-oxygen micro- environment, which is of great research value and application potential for prolonging the shelf-life of food and ensuring food safety. Based on the diversity of physical properties of functional deoxidation materials, this paper firstly introduces various types of deoxidants, deoxidation films and their deoxidation mechanisms based on the different deoxidation modes of deoxidation materials, the differences of deaeration efficiency of various deaeration materials were analyzed, compares the advantages and disadvantages of the commonly used film preparation techniques, reviews the research progress in the field of research and development of deoxidation materials at home and abroad and their applications in food, and summaries and looks forward to the challenges and development of food preservation based on deoxidation functional materials. The review provides a reference to keep abreast of the research status of new functional materials for food and to promote the technological innovation and application of deoxidation materials for food.

Food Safety

Research and Thinking on the Establishment of Product Grade in Food Standard in China

DONG Yi-wei, TU Bing-hua, SUN Li-juan, TU Zhen-hua*

2025,33(3):197-203, DOI:

Abstract (10) HTML (0) PDF (407.95 K) (23)

Abstract

The establishment of a sound quality classification standard system in consumer goods, such as food, is conducive to promoting the upgrading of product standards. Although the grade establishment has been incorporated within certain product standards in both national and industrial food standards in a variety of segments, no systematic study on grade establishment has yet been conducted. The present study is an analysis of the establishment of medium grades for 222 products involved in 64 national and 105 industry standards, including liquor, tea, grains and oils, brewing, edible fungi, aquatic products, spices, salt, sugar and general rules of quality. The number of levels set in 222 products ranged from 2 to 7, with the most established grades being 2 and 3. There are many types of grade names in each standard, and it is most common to use all numbers as grade names. The majority of grade indexes established in the products encompass organoleptic qualities, with numerous products being graded exclusively on the basis of organoleptic attributes. At the same time, certain standards eschew the use of organoleptic quality, employing solely physical and chemical indicators. Conversely, the preponderance of products utilises both types of indicators.. The establishment of these grades has effectively guided and promoted the high-quality development of food products. Nevertheless, challenges persist, including the suboptimal applicability of name establishment and the inadequate characterisation of indicators. This study aims to propose a set of guidelines for the naming of product grades in China's food standards, with a view to enhancing the establishment of such grades. The study also puts forward recommendations for the greater utilisation of indicators such as characterised nutrition and the amount of major raw and auxiliary ingredients input.

Storage logistics

Research Progress on Video-based Abnormal Behavior Detection in the Grain Storage Industry

CHEN Wei-dong, DING Jun-dan, HAN Zhi-qiang, HE Wei, ZHANG Feng

2025,33(3):204-210, DOI:

Abstract (13) HTML (0) PDF (975.17 K) (20)

Abstract

Strengthening the safety management in confined space operations is an important foundation for preventing and reducing production safety accidents. In the grain soil, which are large enclosed spaces insufficient lighting and restricted air circulation create significant safety risks during the operation. Utilizing in-silo surveillance video to detect and analyze the behavior of workers is a crucial technical measure to ensure safe operations. This paper summarizes the methods for establishing and preprocessing datasets for video-based abnormal behavior detection in grain storage operations, explains the progress of machine learning and deep learning technologies in this field, including technological innovation and practical applications in areas such as abnormal behavior detection and real-time early warning. In addition, the paper reviews the research findings and existing problems in this field, such as incomplete datasets, insufficient model accuracy, etc., and provides an outlook on future research directions.

Study on the Law of Storage Fatty Acid Value of Paddy with Storage Temperature and Humidity Accumulation

ZHU Ying-ying, YIN Jun, BIN Yu-lan, LI Rui-min, ZHANG Yu-rong, ZHANG Zhong-jie*

2025,33(3):211-218, DOI:

Abstract (12) HTML (0) PDF (1.16 M) (25)

Abstract

In this study, the concept of storage temperature and humidity was clarified, and the storage temperature and humidity equations were defined by analogy with the storage temperature and humidity equations, according to which the relationship between storage temperature and humidity and their fatty acid values during the storage period of rice grains was investigated. The paddy with an initial moisture content of 14% was the research object. Under different storage periods, the base storage temperature and storage humidity under different storage temperatures and humidity conditions had been investigated, and the cumulative storage temperature, cumulative storage humidity, and cumulative storage temperature and humidity, as well as their correlations with fatty acid values were calculated. The model between cumulative storage temperature and humidity and fatty acid value was established and validated.The results showed that in the paper, the base storage temperature for fatty acid value of paddy was 15 ℃ and the base storage humidity was 55%. Cumulative storage temperature, cumulative storage humidity and cumulative storage temperature & humidity were significantly correlated with fatty acid values and positively correlated. The model equation was: Y=48.9×exp(−((x−7.566)/8.637)^2) (R2=0.844 1; RMSE=2.063) where: x is cumulative storage temperature and humidity (℃×%×d); Y is fatty acid value (mg KOH/100 g). The model was validated R2=0.867 8, RMSE=2.152, the model is more accurate and can provide a new research method for the analysis and prediction of fatty acid values in rice storage practice.

Industrial Economy

The Future of the Food Industry: the Convergence of the Low-altitude Economy and Drone Technology

ZHOU Han-lin, LIN Fen, CAO Jie, LI Xiao-lin, ZHANG Yuan-yuan, LUO Zhu-sheng, SUN Yi-lan, PANG Jie*

2025,33(3):219-226, DOI:

Abstract (9) HTML (0) PDF (694.02 K) (20)

Abstract

Low-altitude economy refers to an economic form that leverages low-altitude flight technology to promote the development of related industries; It has an importance in the national development strategy. The food industry, as a core part of public life, is particularly closely integrated with the low-altitude economy. The drone industry is at the heart of the low-altitude economy, and this paper systematically analyses a range of drones applications in the food industry within the low-altitude economy, in particular the practical applications and challenges in the areas of drone monitoring of the growth of agricultural products, conducting related agricultural activities, delivering food supplies (including takeaways, perishable food, etc.), and aerial photography. Although the application of low-altitude economy in the food sector has shown initial promise, it faces a series of problems such as limited consumer acceptance, underdeveloped industrial depth, and inadequate legal and regulatory frameworks, etc. There is an urgent need for the government to introduce more supportive policies to facilitate the further development and application of low-altitude economy technologies in the food sector. Additionally, sustained technological innovation is the key to ensuring long-term progress in this field, alongside public convenience. In addition, this paper also discusses how scientific and technological innovation, along with policy guidance can solve the possible problems in the current development of low altitude economy, promote the deep integration of low altitude economy with the food industry,and drive the prosperity of related sectors.

The Internal Mechanism and Empirical Test of Digital Economy Enabling High-quality Development of Food Industry

YANG Tian-yuan, REZIYAN·Wakasi*

2025,33(3):227-234, DOI:

Abstract (10) HTML (0) PDF (626.90 K) (14)

Abstract

Based on panel data from 30 Chinese provinces (excluding Xizang, Hong Kong, Macao and Taiwan) from 2013 to 2021, and building on the theoretical analysis, this paper empirically tests the impact of digital economy on the high-quality development of food industry and its transmission mechanisms. The results show that the digital economy can significantly promote the high-quality development of the food industry, with a greater impact on the eastern region. The mechanism analysis reveals that the digital economy fosters regional innovation capacity, thereby driving high-quality development in the food industry.. Furthermore, the high-quality development of food industry exhibits significant spatial agglomeration and spatial dependence, with high-quality talents playing an key role in transmitting the spatial spillover effects of this development of food industry. Therefore, it is important to leverage talent, stimulate the innovation- driven growth of the development of the digital economy, promote the deep integration of the new generation of information technology with agricultural land, food processing and circulation, and facilitate the integration of urban and rural areas as well as internal and external regional connections within the region, to achieve a high-quality development of food industry.

Thoughts on the Industrialization of Precision and Moderate Processing Technology for Rice and Wheat in China

JIANG Ping, YUAN Zi-han, LIU Ming*, YE Jin, WANG Song-xue

2025,33(3):235-239, DOI:

Abstract (8) HTML (0) PDF (713.63 K) (21)

Abstract

Research on precision and moderate processing of rice and wheat is an effective approach to grain saving and loss reduction, ensure food supply security, safeguard "China's rice bowl" and promote "Healthy China 2030". At present, the precision and moderate processing technology of rice and wheat still faces challenges in balancing taste, nutrition and safety. The development of industrialization is restricted by the conflict between the moderate processing accuracy and market demand, the contradiction between the shelf life of moderately processed products and the purchasing experience of consumers, and the conflict between the balance relationship of the product yield and the cost of enterprise input equipment. Therefore, it is recommended to strengthen the research and development of relevant core technologies and equipment, in-depth science popularization and consumption advocacy, improve the financial compensation policy. Through these multi-end joint efforts, it is possible to improve quality, reduce cost and increase efficiency, enhance consumption drive and enterprise enthusiasm, significantly improve the utilization efficiency of grain resources in the three aspects of quantity, quality and health, facilitate grain saving and loss reduction, and promote industrial upgrading.

Shortcomings and Optimization Suggestions of the Development of Soybean Food Processing Industry in China

YUAN Zhou-hang, HAO Xiao-yan*

2025,33(3):240-246, DOI:

Abstract (10) HTML (0) PDF (576.32 K) (19)

Abstract

China is the world's largest producer and consumer of non-Genetically Modified Organism soybeans, and domestic soybeans are mainly used in the field of food processing, which is an important link in the soybean industry chain. Giving full play to the advantages of soybean food processing is the key to promoting the sustainable development of the domestic soybean industry, and it is also an important way to solve the oversupply of domestic soybeans under the background of expanding and increasing production. The study found that China's soybean food processing industry still has some shortcomings, such as insufficient supply of special soybean raw materials, the mismatch between processing demand and production supply, low level of initial processing and low added value, single structure of the deep processing, low level of market demand development, insufficient support for industrial development as well as high international market competition pressure. Therefore, it is suggested that we should adhere to the supply-side structural reform and demand-side management, give play to the leading role of new quality productivity, and take multiple measures from promoting the construction of the whole industrial chain, enhancing innovation guidance, and strengthening policy support, so as to stimulate the power of the processing end and promote the high-quality development of China's soybean food processing industry.

Research on the Impact of Internet Usage on Planting Structure Adjustment:Empirical Analysis Based on China Land Economic Survey

LV Jin-wu, ZHANG Lu, YU Yan*, XIONG Hang

2025,33(3):247-254, DOI:

Abstract (8) HTML (0) PDF (461.85 K) (18)

Abstract

An empirical analysis based on China's 2021 Land Economic Survey data, examining the impact of internet use on planting structure adjustments, revealed the following: First, internet use can significantly reduce the proportion of grain cultivation by farmers, leading to a “de-grainization” of the planting structure. This conclusion remained valid after addressing endogeneity issues using instrumental variables in a two-stage least squares estimation. The results remained robust after conducting sensitivity tests using alternative independent variables. Second, heterogeneity analysis by grouping household heads by gender showed that the impact of internet use on planting structure varied under different household head gender conditions. Third, internet use can reduce the proportion of grain cultivation and cause a “de-grainization” adjustment in the planting structure by improving farmers’ access to financial credit availability and reducing the costs of economic crops. According to the research results, it is necessary to firmly hold the bottom line of ensuring food security, pay attention to agricultural production activities of different types of households, and establish multiple paths to promote the “grain-oriented” planting structure.

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