《粮油食品科技》杂志社

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Most Cited

Special Topic

Study on Optimization of Hot Air Drying Process and Nutrient Quality Model of Rice Driven by Accumulated Temperature

LI Jin-quan, YIN Jun, JIN Yi*, YI Xiao-kang*, ZHANG Zhong-jie

2024,32(5):1-10, DOI:

Abstract (26) HTML (0) PDF (540.20 K) (100)

Abstract

The study undertook a thin-layer hot air-drying experiment on rice, and an orthogonal testing approach was used to explore the drying characteristics under diverse conditions of hot air temperature, humidity, initial moisture content, airflow velocity, and tempering ratio. It compared the applicability of nine different accumulated temperature-nutritional index (protein, fat, starch) mathematical models in the hot air drying process of rice. The results showed that the experimental scheme was designed using Central- Composite design, and the parameter combination was optimized through a regression model to hot air temperature hot air temperature (T) at 38.5 ℃, humidity (RH) at 48.086%, initial moisture content (MC) at 19.82%, airflow velocity (V) at 0.70 m/s, and tempering ratio (TR) at 1.45. The relative error between the experimental results and the optimized results was 3.65%, and the relative error of the accumulated temperature-nutritional quality model was 5.92%. Through mathematical model fitting, it was found that the accumulated temperature-protein content was best fitted by the modified Page II model, while the accumulated temperature-fat content was best fitted by the Thompson equation. The accumulated temperature-amylose content was best fitted by the Midilli equation, and the accumulated temperature- amylopectin content was best fitted by the Weibull II equation. All models were highly significant. The optimized drying process maintained nutritional quality and improved drying efficiency. This study could provide a new approach for in-depth exploration of the mechanism of rice quality changes and lay a foundation for the subsequent development of intelligent control systems.

Experimental Study on the Drying of Stacked Peanut Pods Based on Horizontal Box Cage with Room Temperature Ventilation

ZHAO Si-yuan, ZHU Wen-xue*, CHEN Peng-xiao*, WANG Yan-kun, WANG Dian-xuan, QU Chen-ling, CHEN Liang, ZHANG De-bang

2024,32(5):11-18, DOI:

Abstract (22) HTML (0) PDF (2.17 M) (75)

Abstract

In order to explore the effectiveness of the laboratory’s self-developed equipment - horizontal box cage stacked peanut pods room temperature ventilation drying equipment, this study used this equipment to conduct drying experiments on newly harvested peanut pods. The research focused on analyzing the drying rate of peanuts, changes in temperature and humidity within the pile, and energy consumption, and the results were then compared with natural sun drying and similar drying equipment. The research has found that under the same weather conditions (mainly cloudy and rainy weather), the moisture content of peanuts reduced from an initial 43.77% to below 10% within 9 days with a horizontal box cage stacked peanut pods room temperature ventilation drying equipment. The drying rate was 43% higher than that of natural drying. The drying energy efficiency of peanut pods was 2.64×106 J/kg, and the moisture content of the inner and outer layers of the stacked peanut pods decreased uniformly. This study has demonstrated that the horizontal box cage stacked peanut pods drying equipment can be used for the emergency drying of newly harvested peanut pods.

The Current Research Status of New Technologies for Modern Green Grain Storage —Taking Wuhan National Rice Trading Center Co., Ltd. as an Example

ZUO Xiang-li, MA Wen-bin, ZHANG Han-yi, ZHU Zhi-guo, ZENG Shi-lin, WANG Xiang*, LIU Qi

2024,32(5):19-25, DOI:

Abstract (12) HTML (0) PDF (559.75 K) (93)

Abstract

To accelerate the construction of secure, green, and intelligent granaries and to enhance the level of modern management, green grain storage technologies have ushered in new developments under the backdrop of technological empowerment and the vigorous development of new production forces. This study took Wuhan National Rice Trading Center Co., Ltd. as an example reviewed and evaluated three new temperature control technologies, including photovoltaic off grid power supply technology air conditioning system, vertical thermal cortex temperature control technology in grain silos, zero energy radiation refrigeration technology, and three new insect control and insecticidal technologies by using spinosad, S-methoprene or food grade inert powder. Additionally, it was recommended to take the thermal insulation and cold insulation measures of the warehouse as the basis for the transformation of quasi low temperature warehouses, and use green grain storage technologies as the main means, such as air conditioning temperature control technology or modified atmosphere storage technology. The above new green grain storage technologies should be comprehensively applied to meet the requirements of quasi low temperature grain storage, non-fumigation grain storage, and smart grain storage. This study aimed to provide relevant references for grain storage enterprises to carry out research on the application of green grain storage new technologies.

Enhancement Multiple-hashing Protection Method on Weak Password in Grain Storage Information System

YAN Lei, LUO Tao-ying, DUAN Gang, BAI Chun-qi, LI Liang, YIN Zheng-fu

2024,32(5):26-34, DOI:

Abstract (16) HTML (0) PDF (752.50 K) (74)

Abstract

The use of weak passwords is a significant vulnerability in computer information system security, and this issue is also present in the digital applications of grain storage information systems. Simple hashing algorithms have obvious limitations when dealing with weak passwords. Based on the actual application of grain storage software systems, this paper proposed a method to enhance weak password protection by using a hashing algorithm as the foundation, combined with the introduction of salt values and high-order reflections for strengthening, along with multiple rehashing operations. Validation and analysis showed that this method increased the hashing strength of weak passwords, and effectively prevented dictionary attacks or rainbow table attacks, which could achieve the effective protection for the transmission and storage of weak passwords. Additionally, it had low complexity, and was easy to implement. It also had an average computational latency of approximately 2.5 ms, which was imperceptible to users. This method is suitable for the construction and management of digital grain storage information systems, providing robust security protection.

Current Status and Recommendations for the Development of Smart Grain Depot Construction in China

TANG Fang, LI Yue

2024,32(5):35-41, DOI:

Abstract (15) HTML (0) PDF (516.19 K) (82)

Abstract

With the rapid development of technology, intelligence has become an important direction for the transformation and upgrading of various industries. Since 2018, China has comprehensively accelerated the intelligent construction of grain depots, and the informatization and intelligence of grain depots have become a trend in the current industry, which is an inevitable way to ensure national food security and improve quality and efficiency. Based on the current situation and development needs of China's grain storage, this paper summarizes the technology application in the construction of smart grain storage, including sensor and Internet of things technology, automatic control technology, big data analysis and decision making, cloud computing technology, etc; The application scenarios of smart grain depot in grain purchase and storage, inventory quantity monitoring, intelligent security and so on are introduced. The problems existing in its application and construction are analyzed. In view of the new requirements of the smart grain depot for construction management, grain storage facilities and equipment and grain storage technology, the future development suggestions were put forward to provide reference for the comprehensive construction of China's smart grain depot.

Grain Processing

Effect of Different Milling Methods on the Physicochemical Properties of Rice Flour and the Qualities of Fresh Rice Noodles

SONG Xin, FENG Wei, WANG Tao, ZHANG Hao, CHEN Zheng-xing, WANG Ren*

2024,32(5):42-50, DOI:

Abstract (15) HTML (0) PDF (2.52 M) (84)

Abstract

To reveal the effects of milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles, the rice was treated by dry, semi-dry, and wet milling methods and the resultant products were utilized to produce fresh rice noodles. The basic chemical components, the damaged starch rate, the size distribution, the morphology, the solubility and swelling power, and the pasting properties of the rice flour, as well as the texture, cooking, and sensory qualities of fresh rice noodles, were investigated. The obtained results suggested that the rice flour produced by drying methods with a 300 mesh had the highest damaged starch rate (17.55%) and solubility, smallest particle size, peak viscosity, final viscosity, and setback viscosity. By contrast, the rice flour produced from wet milling methods showed the lowest damaged starch rate (2.87%) and solubility, and the highest peak viscosity, final viscosity, and setback viscosity. Increasing the moisture content during the semi-dry milling treatment, the damaged starch rate of the rice flour decreased from 4.49% to 3.55%, and similar trend was observed for particle size distribution and solubility. Scanning electron microscopy suggested that the lower damaged starch rate, the more intact structure of the rice flour. The fresh rice noodles made from wet milling flour showed the best cooking qualities, and the cooking qualities of semi-dry milled flour-made and semi-soaking milled flour-made fresh noodles were close to those of wet milled flour-made fresh rice noodles while the rice flour produced from dry milled method was not suitable for making fresh rice noodles. The semi-dry and semi-soaking milled rice flour can replace the wet milled rice flour for the preparation of rice noodles during the practical production process. The findings in this study may assist the revolution for the traditional production of rice noodles.

Physicochemical Properties and Processing Performance of Black Wheat Flour Dough Based on Glucose Oxidase Action

JIANG Yu-lu, DENG Li-ling, CHEN Yuan-yuan, LIU Ding-yu, ZHANG Shi-pei, ZHOU Bin, ZHONG Geng*

2024,32(5):51-59, DOI:

Abstract (10) HTML (0) PDF (5.86 M) (72)

Abstract

To improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat flour were investigated using a rapid viscosity analyzer, a texture analyzer, and a scanning electron microscope, among other methods. The effects were also explained in terms of changes in protein fractions. The results showed that the moderate addition of GOD could significantly reduce the content of free sulfhydryl groups and increase the content of disulfide bonds in the dough of black wheat flour, thereby enhancing the degree of protein cross-linking and significantly improving the physicochemical properties of black wheat flour dough. The best improvement in dough structure and properties was achieved when the GOD addition was 0.8%, at which point the ratio of wheat alcohol-soluble protein to wheat gluten (0.81) was close to the optimal ratio (1.0). This study has provided a certain reference for the development of black wheat-based foods and the improvement of their edible quality.

Effect of Myricetin on Physicochemical Properties of Corn Starch

PENG Xi, GONG Wu-bin

2024,32(5):60-66, DOI:

Abstract (13) HTML (0) PDF (1.35 M) (63)

Abstract

In order to clarify the effects of myricetin on the physicochemical properties of corn starch during digestion and absorption in the gastrointestinal tract, in vitro simulation of corn starch digestion experiment was carried out. It was found that myricetin could significantly inhibit the digestion of corn starch and thus affect the body's blood sugar content. The addition of myricetin (1.7~15.3 mg/mL) reduced the rapidly digestible starch (RDS) content of corn from 22.72% to 19.35% and increased the resistant starch (RS) content of corn from 18.11% to 39.25%. Through static rheology, differential scanning calorimetry (DSC), X-ray diffraction (XRD), infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) experiments, it was found that myricetin bound to corn starch through non-covalent interactions and affected its digestibility by decreasing its thermal stability and disrupting the original crystalline structure of corn starch, which deloyed the digestion and absorption of corn starch. This study can provide a theoretical and experimental basis for the use of myricetin as a hypoglycemic factor.

Numerical Simulation Study on the Efficiency and Stability of Soybean Conditioner Tower Dischargers

TANG Jing-jing, LI Han, YANG Mu-xi, NIU Shuai-xi, WANG Cheng-wei, WU Wei-zhong*

2024,32(5):67-73, DOI:

Abstract (10) HTML (0) PDF (5.12 M) (69)

Abstract

To improve the work efficiency and stability of discharger in soybean conditioner, this paper combined the discrete element method to simulate the motion process of soybeans in the discharger, and analyzed the effects of rotor blade number, feeding plate angle, and angle between inlet and outlet of the discharger. The results showed that when the velocity of discharger was 12 r/min, the number of rotor blades had a significant negative correlation with the discharger’s work efficiency and stability. The feeding plate angle had no significant on the work efficiency and stability, but it would cause material residue at the inlet of discharger. The larger the angle between the inlet and outlet led to the lower the work efficiency of discharger, but the work stability was better. The above research showed that when the number of the rotor blades was 6, the feeding plate angle was 40°. The angle between inlet and outlet was 180°, and the work efficiency and stability of discharger reached optimal levels.

Analysis of the Development Trend of Innovative Utilization of Corn Starch Based on Global Patents

XU Wei-meng, XU Yan, CHEN Guo-li*

2024,32(5):74-83, DOI:

Abstract (11) HTML (0) PDF (3.70 M) (94)

Abstract

To explore global trends in corn starch utilization and compare the technological advancements and strategic layouts of major research institutions domestically and internationally, this study aimed to provide references and insights for China in the field of innovative corn starch utilization. Based on the PatSnap global patent database, the study employed bibliometric and visualization methods to analyze global corn starch technology trends from the perspectives of temporal trends, geographical distribution, technological distribution, and research institutions. The results showed that global corn starch utilization technology had matured and stabilized, with applications primarily in food processing and animal feed, and gradually expanding into the fields of pharmaceutical formulations, materials science, microbial culture and fermentation, and genetic engineering. Although China led in the number of patents, there was a significant gap in global strategic layout, technology quality, and industrial development. It was recommended to strengthen the development of core technologies and global strategic layout, enhance the level of industrial development, and increase awareness of intellectual property protection and market competition. These efforts were expected to provide opportunities and development pathways for the high-value utilization of Chinese entire corn starch industry chain.

Oil Processing

Nutritional Research Progress of Rice Bran Oil and γ-oryzanol

ZHANG Wei-jun, ZHU Zhen-nan, MA Yi-wei, GU Jie*, WANG Yong, JIANG Yuan-rong

2024,32(5):84-92, DOI:

Abstract (10) HTML (0) PDF (737.12 K) (87)

Abstract

China has abundant rice resources, and its processed product, rice bran oil (RBO), not only has a balanced fatty acid composition but is also rich in lipid-associated compounds such as γ-oryzanol, phytosterols, and vitamin E, which are highly beneficial to human health. This study primarily conducted a literature review and analysis of the nutritional research progress on rice bran oil and its γ-oryzanol. It systematically outlined the nutritional effects and potential mechanisms of RBO and its γ-oryzanol in areas such as blood lipids, blood glucose, mood/sleep, muscle strength/physical performance, and immune regulation. Among them, the effect of RBO on blood lipids were mostly studied with clinical trials. RBO consumption may effectively improve lipid parameters, and reduce the risk of dyslipidemia/hyperlipidemia, which could play a role in the prevention and control of cardiovascular disease in adults. This study has provided a reference for understanding the nutritional properties and potential applications of rice bran oil and γ-oryzanol. However, further research is needed to explore the health effects and mechanisms of RBO in different populations.

Research Progress on the Effect of Thermal Pretreatment Methods of Oilseeds on Oil Quality

HAO Ming-fei, XU Yong-jiang, LIU Yuan-fa, YE Zhan

2024,32(5):93-100, DOI:

Abstract (11) HTML (0) PDF (4.38 M) (73)

Abstract

The processing of edible oil mainly involves three stages: oilseed pretreatment, oil extraction, and oil refining. Oilseed pretreatment is the primary step in edible oil production. Thermal pretreatment of oilseeds plays a crucial role in improving oil yield and enhancing product flavor. However, poor thermal treatment conditions can destroy micronutrients and lead to the formation of harmful substances, affecting the nutritional and safety quality of edible oil. This study primarily focused on various thermal pretreatment methods, such as high-temperature roasting, infrared, microwave, and ultrasonic treatment. It summarized the main types of thermal pretreatment and their characteristics in oilseed processing. Additionally, it provided an overview of the effects of different thermal pretreatment methods on oil yield, basic oil quality, nutrient content, and harmful components. This information served as a reference for developing flexible and stable pretreatment technologies for oilseeds, which could achieve precise and moderate oil processing, and improve the nutritional and safety quality of edible oil.

Construction of Fatty Acid Fingerprint of Akebia trifoliata Seed Oil from Different Origins

HU Bo-kai, SHUI Hui-xia, ZHANG Dong-ya*

2024,32(5):101-107, DOI:

Abstract (9) HTML (0) PDF (1.81 M) (71)

Abstract

In order to establish a fatty acid fingerprint of the seed oil from Akebia trifoliata and explore the differential characteristic indicators of fatty acid composition in the seed oil from different regions, a total of 18 batches of Akebia trifoliata seed oil from different regions were extracted using Soxhlet extraction method. The fatty acid composition and content were analyzed, and the Akebia trifoliata seed oil fatty acid fingerprint was established using the "Chinese medicine chromatographic fingerprint similarity evaluation system". Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed to analyze the differential characteristic indicators of Akebia trifoliata seed oil. The results indicated that, the main fatty acids in Akebia trifoliata seed oil were oleic acid, linoleic acid, and palmitic acid, with their relative contents exceeding 19%. The fatty acid fingerprint of Akebia trifoliata seed oil was established, the similarity between the samples and the standard fingerprint was above 0.994, indicating the high accuracy and reliability. Oleic acid, linoleic acid, and palmitic acid can be used as differential markers for preliminary discrimination of geographical origin. However, further analysis and determination should be done by considering more diverse characteristic results.

Research on Interior Exhibition Design of the Oils and Fats Museum of China Based on Spatial Narrative

HE Zhi-run, HE Ke-fang*, WANG Li-ying

2024,32(5):108-114, DOI:

Abstract (10) HTML (0) PDF (6.41 M) (72)

Abstract

The Oils and Fats Museum is the only large-scale professional science education venue in the field of oils and fats in China, which not only displays China's long history and culture of oils and fats to the public, but also fully demonstrates the modern brilliant scientific and technological achievements of oils and fats. Its exhibition design is unique and ingenious. Based on the theory of spatial narrative, this study focused on the Oils and Fats Museum as the research object. By employing research methods such as literature review, participant observation, and interviews, the study analyzed the exhibition design principles of the Oils and Fats Museum of China from two dimensions: the construction of spatial narrative structure and the creation of atmosphere. It explored the touching stories behind the construction of the oil museum and provided an in-depth understanding of modern oil technology, which could ultimately summarize and refine the spatial design model and practical implications of science education venues in the oil sector.

Quality & Nutrition

Effects of Dietary Fiber from Four Cereals on Blood Glucose Inflammatory Factors and Gut Microbiota in db/db Mice

LIU Xin-guo, LI Ao-xiang, PENG Wen-ting, QI Wen-tao, FANG Wei*

2024,32(5):115-125, DOI:

Abstract (10) HTML (0) PDF (1.74 M) (68)

Abstract

Effects of four types of cereal dietary fibers (DF) on blood glucose, inflammatory factors and gut microbiota in db/db mice were investigated. The db/db mice were fed with diets containing four types of dietary fibers of wheat (WDF), brown rice (BDF), oat (ODF) and buckwheat (BWDF) respectively. The fasting blood glucose (FBG) level was measured every two weeks, and oral glucose tolerance tests (OGTT) were conducted at the 8th and 14th weeks. At 14 weeks, feces were collected to analyze the changes of microbiota, and serum was collected to determine the level of blood lipid and inflammatory factors. Four types of cereal DF could reduce the FBG and the area under the blood glucose curve (AUC) at 8 weeks in db/db mice, improve dyslipidemia and reduce the concentration of blood pro-inflammatory factors (P < 0.05). All four types of cereal DF could increase the diversity of gut microbiota and change the abundance of different microbiota. Among them, WDF mainly increased the abundance of Faecalibaculum and Romboutsia, BDF increased the abundance of Actinobacteriota and the ratio of Firmicutes to Bacteroidota (F/B), ODF mainly promoted the proliferation of Alistipes, and BWDF increased the abundance of norank_f__Muribaculaceae and decreased the level of Bacteroides. Correlation analysis showed that F/B and Actinobacteriota were significantly negatively correlated with FBG, AUC, pro-inflammatory factor (IL-8) and low-density lipoprotein cholesterol (LDL-C) levels, and positively correlated with anti-inflammatory factor (IL-10) and high-density lipoprotein cholesterol (HDL-C) levels, while Bacteroides was the opposite. Alistipes, Faecalibaculum, and Romboutsia were negatively correlated with pro-inflammatory factors IL-1β, IL-8 and TNF-α respectively. Four types of cereal DF can improve the glycolipid metabolism disorder and inflammatory response in type 2 diabetic db/db mice by increasing the diversity of gut microbiota and exerting different regulatory effects on microbiota.

Effect of Nitrogen Management on Yield and Eating Quality of Rice

WU Jia-hao, WANG Qian, DUAN Xiao-liang, ZHANG Dong, SUN Hui*

2024,32(5):126-132, DOI:

Abstract (10) HTML (0) PDF (1.03 M) (67)

Abstract

Nitrogen management plays a crucial regulatory role in ensuring rice yield and improving eating quality. In recent years, the significant increase in rice yield has largely relied on the excessive application of nitrogen fertilizers. However, the overuse of nitrogen in rice cultivation has raised widespread concerns due to its contribution to environmental pollution, increased production costs, and risks to human health. At the same time, consumer attention has increasingly shifted towards the eating quality of rice. Therefore, the challenge of improving eating quality while maintaining rice yield has become a key focus of research in this field. This paper reviewed the current domestic and international research on optimizing nitrogen management for rice, with a particular focus on rice yield, starch and protein characteristics, and eating quality. It also analyzed the practical issues associated with nitrogen management in rice production and discussed the prospects of nitrogen management in rice cultivation. This study provided valuable insights for future nitrogen management in rice production, aiming to achieve both high yield and enhanced eating quality.

Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread

WANG Jing-han, DU Mi-ying, HUANG Shui-lian, DAI Rui*

2024,32(5):133-141, DOI:

Abstract (7) HTML (0) PDF (3.36 M) (68)

Abstract

This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the utilization of mulberries. The impact of varying amounts of mulberry powder on the color difference, texture, microstructure, and antioxidant effects of fermented dough and steamed bread was measured, and the correlation between dough characteristics and steamed bread quality was also analyzed. The results showed that as the amount of mulberry fruit powder increased, the dough's elasticity, L* value (lightness), b* value (yellowness), and w value (whiteness) significantly decreased, while the a* value (redness) increased. Changes in gluten protein structure led to a significant decrease in the specific volume of mulberry steamed bread and an increase in hardness, resulting in a decline in steamed bread quality. The moisture content, elasticity, and chewiness of the steamed bread initially increased and then decreased. Correlation analysis between the dough and steamed bread results revealed significant (P<0.05) or highly significant (P<0.01) correlations. Additionally, as the mulberry fruit powder content increased from 0% to 5%, the antioxidant properties were significantly enhanced. The DPPH free radical scavenging ability of mulberry steamed bread increased from 39.05% to 76.28%, an improvement of 37.23%. The reducing power increased by 282.5%, and the ABTS scavenging ability increased by 35.94%. In conclusion, the addition of mulberry fruit powder affects the processing performance of the dough and the quality of the steamed bread, with a significant correlation between mulberry steamed bread and texture indicators. Without formula optimization, steamed bread with 4% mulberry fruit powder exhibited the best quality.

Application of Machine Learning Algorithms in Predicting Flavor and Quality of Jasmine Tea

HUANG Ye-qun, ZHOU Han-lin, TONG Xiu-ping, JI Wei-ming, SUN Yi-lan, RAO Jian-qing, WEN Cheng-rong, PANG Jie*

2024,32(5):142-150, DOI:

Abstract (8) HTML (0) PDF (973.36 K) (68)

Abstract

As a subfield of artificial intelligence, machine learning has gained widespread application due to its exceptional ability to learn models and summarize experiences from large datasets. To address the issues of time consumption, labor intensity, poor objectivity, and low accuracy in the flavor quality prediction of jasmine tea, machine learning algorithms were introduced. As a branch of artificial intelligence and computer science, machine learning utilizes data and algorithms to simulate or replicate human learning behavior, exhibiting strong capabilities in handling irrelevant information, extracting feature variables, and building calibration models. It has found broad applications in the food industry. In recent years, there have been numerous reports on the application of machine learning in tea processing, but there are relatively few review articles specifically focused on the application of machine learning techniques in predicting the flavor quality of jasmine tea. This paper reviewed the principles of commonly used machine learning models and their application in predicting the flavor quality of jasmine tea. It introduced the application of current machine learning models in the physical testing, chemical indicators, and microbial and pest detection aspects of jasmine tea flavor quality prediction, with the aim of providing a reference for the application of machine learning in the development of the jasmine tea industry.

Food Safety

Study on the Effect of Solid-state Fermentation with Compound Probiotics on Removing Deoxynivalenol from Wheat and Corn

ZHANG Lu-yao, FAN Zhi-yong, WANG Yong-wei, WANG Li, SHI Jing-jing, LI Ai-ke, HE Bei-bei*

2024,32(5):151-159, DOI:

Abstract (10) HTML (0) PDF (704.99 K) (65)

Abstract

The study aimed to identify an effective probiotic combination for the removal of deoxynivalenol (DON) from wheat and corn, and to verify the detoxification effect of solid-state fermentation. The content of DON removed, adsorbed, and degraded by the selected strains was measured using high-performance liquid chromatography (HPLC). The results showed that in the liquid matrix, the detoxification rate increased with the reaction time and was higher for Streptococcus pentosus, Saccharomyces cerevisiae, and Lactobacillus plantarum among all the bacteria. After 24 hours, the maximum detoxification rates of the individual strains reached 79.62%, 62.22%, and 82.75%, respectively. Measurement of DON content in different treatment solutions revealed that the removal of DON by the three strains was primarily due to adsorption, with a DON desorption rate of less than 15%. In the solid-state fermentation system, the highest detoxification rate of DON-contaminated wheat could reach 79.49%, when the inoculation amount of three strains were 1×106, 1×107 and 1×108 CFU/mL. The highest detoxification rates for DON- and zearalenone-contaminated corn achieved 61.54% and 78.15%, respectively, when the inoculation amount of three strains were 1×106, 1×108 and 1×107 CFU/mL. In addition, the combined solid-state fermentation of the three strains increased the crude protein and reduced the crude fibre content of toxin-contaminated wheat and corn. This study identified compound probiotics that can efficiently remove DON in liquid substrates and solid-state fermentation systems, and preliminarily explored their detoxification mechanisms, which could provide a theoretical and practical basis for the detoxification of grains contaminated with mycotoxins through solid-state fermentation.

Preliminary Study on Effects of Maize Fungal Inactivation and Degradation of Mycotoxins by Ultraviolet Combined with Cold Plasma

LEI Yu-qing, ZHANG Hai-yang, QI Zhi-hui, XIE Di-lin, TIAN Lin, LI Jin-dong, TANG Fang*

2024,32(5):160-168, DOI:

Abstract (11) HTML (0) PDF (1.36 M) (68)

Abstract

A preliminary study was conducted on the inactivation effects and mechanisms of spore inactivation of Aspergillus flavus and Aspergillus chevalieri spores, as well as the degradation of aflatoxins (AFs) and deoxynivalenol (DON) by ultraviolet combined with cold plasma. The results showed that ultraviolet combined with cold plasma could completely inactivate the two kinds of fungal spores and cause damage to cell membrane and nucleus when treated for 80 s. More than 70% of the two fungi carried by maize kernels were inactivated at 600 s. In terms of degradation of mycotoxins, the degradation rate of standard DON and aflatoxin B group exceeded 60% and 50% respectively at 600 s, and aflatoxin G group was less than 50%. However, toxins carried by maize kernels took longer time to degrade. The degradation rate of DON after 20 minutes of treatment was 36.41%, but the degradation rate of AFS did not exceed 30%. The use of ultraviolet combined with cold plasma treatment shows potential for the inactivation of fungal spores and the degradation of fungal toxins.

Bio Engineering

Research Progress of Exopoly Saccharide Produced by Microorganisms

LI Jia-xin, YANG Yu-xia, TAO Ran, CUI Jin-xi, MAO Peng, ZHAO Xiu-hong*

2024,32(5):169-176, DOI:

Abstract (11) HTML (0) PDF (801.08 K) (91)

Abstract

In recent years, exopoly saccharides (EPS) produced by microorganisms have garnered attention due to their functional properties such as improving food quality, regulating intestinal microbiota, antioxidative effects, anticancer properties, immunoprevention, and treatment of cardiovascular diseases. Currently, research on microbial EPS (extracellular polymeric substances) in China is still in its early stages and requires further exploration. This paper comprehensively reviewed the latest advancements in the classification, biosynthesis, structural modification, functional properties, and applications of EPS produced by microorganisms both domestically and internationally. This study also focused on analyzing the biosynthetic pathways and structural features of different types of EPS, as well as the strategies for functional modification through physical, chemical, and biological methods. The aim is to provide new references and guidance for research and development in relevant fields, thereby promoting the application and industrialization of EPS in the food, pharmaceutical, and industrial sectors.

Storage logistics

Research Progress on Polymer-based Radiative Cooling Materials

GUO Yu, FU Hui-tan*, YUE Dong-yu, HUANG Ya-wei, HUANG Zheng-qiang, FENG Shi-ran, TANG tao, FU Peng-cheng

2024,32(5):177-185, DOI:

Abstract (9) HTML (0) PDF (4.60 M) (68)

Abstract

In the process of grain storage, the use of low-temperature grain storage technology can effectively reduce grain losses during storage and ensure grain quality, which is of great significance for maintaining a stable grain supply. Radiative cooling materials, as a new energy-free cooling technology, achieve cooling by radiating heat in the form of electromagnetic waves into outer space. This approach can address issues associated with traditional cooling methods, such as high energy consumption and high chemical oxygen demand (COD) emissions, offering a green and environmentally friendly new approach to low-temperature grain storage. This paper explained the working principle of polymer-based radiative cooling materials and systematically introduced the composition and selection criteria of polymer-based radiative cooling systems. It also categorized and summarized polymer-based radiative cooling materials according to their structural characteristics. The existing problems with different structured radiative cooling materials, as well as future research directions, were also analyzed. This provides a certain research framework for applying radiative cooling materials to grain storage facilities to achieve low-temperature grain storage.

Research and Validation of a Lidar-based Algorithm for Recognizing Grain Surface Variations in Bulk Grain Piles

YIN Zheng-fu, XU Qi-keng*, LIU Yong-chao, WANG Jun-ling

2024,32(5):186-192, DOI:

Abstract (12) HTML (0) PDF (3.32 M) (65)

Abstract

Grain surface movement monitoring is an important part of the daily inventory inspection of national grain reserves, and is a new requirement for grain storage supervision. In order to solve the technical problems of the traditional grain surface movement monitoring, this paper proposed a laser radar-based grain surface movement monitoring method. A full-size experimental platform that can simulate the real grain pile state was established, and a high-precision laser three-dimensional measurement device was utilized to design an algorithm to identify the abnormal movement of the grain surface of the bulk grain pile based on the laser scanning point cloud data and the information of entering and exiting the warehouse operation. The algorithm was examined and verified through the experimental platform. The results showed that: the method can directly obtain high-precision coordinate information of the grain pile surface, which overcome the problem of insufficient data accuracy of image recognition technology. The constructed algorithm of grain surface motion discrimination based on the coordinate information of the grain pile shape and the data of entry and exit operation status was capable of realizing reliable quantitative computatio. The proposed method was applied to the actual grain warehouse scenario, which verified the feasibility and validity of the method, and it was able to satisfy the dynamic grain inventory supervision needs. The proposed method was applied to the actual grain silo scenario to verify the feasibility and effectiveness of the method, which can meet the demand of grain stock dynamics supervision and provide a new technology for online monitoring and early warning of grain surface variation.

Dynamic Effects Analysis of Unloading in the Center of Upper and Lower Double-story Squat Silo

JIN Li-bing, WANG Xu, ZHU Dou-dou, WU Qiang, WANG Zhen-qing

2024,32(5):193-201, DOI:

Abstract (11) HTML (0) PDF (10.07 M) (77)

Abstract

As a new type of grain storage structure, the double-story squat silo (DSSS) can ensure the quality of grain storage, but also has the advantages of land saving, energy saving and carbon reduction, and high degree of mechanization. In this paper, the method of coupling discrete elements and finite elements was adopted to construct a mathematical analysis model of the dynamic response between grain particles and the silo wall during the central unloading process in a double-layer shallow round silo (DSSS). The validity of the scaling method was verified by combining experimental tests with the scaling model. Numerical analyses of the scaled-down model were compared with theoretical calculations to confirm the feasibility of the numerical methods, and the grain-silo interaction during the central unloading of the DSSS was investigated. The results showed that both the upper and lower layers exhibited a sudden increase in lateral pressure and oscillation during the unloading process, with a larger overpressure coefficient and a greater tendency for overpressure to occur in the middle of the silo wall. The stresses in both layers of the silo wall reached their maximum at 1/4 of the distance from the bottom of the silo wall when considering the grain-silo interaction. This study has provided technical support for the structural design of DSSS, facilitating its promotion and application, and had significant engineering implications.

Risk Warning Method of Corn Cross-border Supply Chain Based on DBN-MFSVM

GE Zhen-lin

2024,32(5):202-210, DOI:

Abstract (12) HTML (0) PDF (823.44 K) (65)

Abstract

There is a large amount of unstructured data in the current corn cross-border supply chain system and it has the characteristics of multi-source heterogeneous. Traditional risk early warning methods have defects such as over-reliance on manual decision-making and low accuracy of early warning. In order to solve the above problems, this paper proposed a system risk early warning method of corn cross-border supply chain based on deep belief network and multi-class fuzzy support vector machine. Firstly, based on the principle of embedding coding and normalization, a large number of unstructured data in the corn cross-border supply chain system were preprocessed and converted into structured data for subsequent calculation. Then, based on the deep belief network, the high-latitude features of the data were extracted, and the change trend and correlation of risk indicators in the corn cross-border supply chain system were adaptively mined. Finally, the extracted high-dimensional features were input into the multi-class fuzzy support vector machine model for training to realize the risk classification early warning of corn cross-border supply chain. The accuracy of the algorithm proposed in this paper can reach 94.88% under the condition of similar running time. It is 52.17% higher than that of the worst algorithm, and the comprehensive performance was superior to other algorithms which can provide theoretical support for the application of system risk regulation of corn cross-border supply chain.

Industrial Economy

General Situation of Chinese Variety Certification System and Comparison with Domestic and Foreign Countries

WANG Sai-nan, WANG Shu-kun, ZHAO Cui-ping, YANG Guo-lei*

2024,32(5):211-218, DOI:

Abstract (8) HTML (0) PDF (766.47 K) (70)

Abstract

The seed industry is a strategic and foundational core industry for the nation, with seeds serving as the basis for constructing a modern seed industry system. As a core mechanism in China's variety management, the variety approval system has undergone years of reform and improvement, significantly promoting the healthy development of the seed industry and ensuring the effective supply of major agricultural products such as grain. However, the current variety approval system faces numerous challenges in practice, with Chinese seed industry still grappling with issues of insufficient innovation and uneven development. Therefore, this study summarized the history and outcomes of the reforms in Chinese variety approval system and conducted a comparative analysis of the variety approval systems in developed countries such as the United States, the European Union, and Japan. Based on this comparison, the study has drawn on the experiences of these countries to propose the following recommendations for further improving Chinese variety approval system, enhancing the remedy system within variety approval, optimizing variety approval standards and trial designs, strengthening the effective linkage between variety approval and variety protection, and gradually transitioning from a variety approval system to a variety registration system.

Evaluation and Analysis of the Development Level of the Chinese-style Modern Grain Industry Under “Dual Logic”

WANG Xiao-cong, ZHENG Mo-li*

2024,32(5):219-225, DOI:

Abstract (7) HTML (0) PDF (582.44 K) (63)

Abstract

The grain industry is the foundation for ensuring the food security system and the important part of the Chinese-style modernization. How to promote the development of Chinese-style modern grain industry is significant to achieve national security and socialist modernization. Since the Chinese-style modern grain industry is the product of “Chinese elements” and “modern objectives”, this paper constructed the evaluation index of Chinese style modern grain industry system, and used the entropy weight coefficient method to evaluate the modernization level of grain industry. It also used the coefficient of variation and Theil index to analyze the regional differences of production and marketing. The results showed that China’s grain security guarantee ability was strong, and the development of grain industry needs to be improved. The construction of supporting facilities in the post-production process, industrial coordination and integration, and the intensity of scientific research investment were the main factors restricting the development of the grain industry. Promoting the development of the Chinese-style modern grain industry not only improved national food security but also optimized the industrial structure, assisting in the transformation and upgrading of the grain industry. This could help sustain and increase grain production efficiency. It also energized key players in the grain industry to promote coordinated industry development and facilitate effective linkage between production and sales regions, which could narrow regional disparities.

The Practical Challenges and Solutions for Promoting Grain Conservation and Loss Reduction in Jiangsu Province from a Whole-Industry-Chain Perspective

LIU Yuan, ZHU Fang-lin, TANG Yong-hua, ZHU Da-wei*

2024,32(5):226-231, DOI:

Abstract (8) HTML (0) PDF (478.32 K) (72)

Abstract

Food security is crucial to the nation's well-being and the people's livelihoods. However, the current issues of grain loss and waste are severe, and safeguarding food security requires a balanced approach to both increasing supply and reducing waste. From a whole-industry-chain perspective, this analysis examined the grain industry in Jiangsu Province, and identified causes of grain loss and waste such as the increase in natural disasters and pest infestations, the need to improve the standardization of green grain storage and the modernization of logistics, excessive grain processing, and a weakened awareness of conservation. The discussion explored specific implementation paths for reducing grain loss at each stage such as production source, storage and logistics, processing and utilization, publicity and education, and proposed countermeasures such as strengthening the standardization system, driving technological innovation, enhancing emergency management, and consolidating implementation efforts.

Reflections on the Role of Grain Inspection and Testing Institutions in Providing Public Technical Services

ZHANG Qing-e, YIN Shi-wen, DOU You-xuan, YANG Hong-wei

2024,32(5):232-236, DOI:

Abstract (9) HTML (0) PDF (380.93 K) (68)

Abstract

In alignment with the 2023 Central Rural Work Conference's directives, this analysis comprehensively examined the current state of the grain inspection and testing industry. It reflected on how grain inspection and testing institutions could fulfill their technical service roles in the context of new developmental stages and requirements. The study proposed strategies and directions for extending grain inspection technologies to rural areas, with a focus on serving farmers and grain-related entities. It explored specific measures to enhance the institutions' functions in public education, technical guidance and promotion, inspection services, quality surveys, quality forecasting, and fundamental research. The goal was to better fulfill the public service responsibilities of the administrative departments for grain and material reserves, to promote quality improvement and efficiency in the grain industry, and to enhance the sense of gain, happiness, and security among the rural population. This effort supported the "Six Major Enhancement Actions" of the High-Quality Grain Project and provided robust technical support for implementing the national grain security strategy and building a strong grain industry.

The Research on Strategies for Promoting the Healthy Development of the Prepared Dishes Industry through Social Co-governance Product Quality and Safety Situation Based on AHP

ZHANG Yi-ming, WANG Zhi-bo, JIA Jun-jie, GUO Ya-hui*, QIAN He, CHANG Qiao-ying, YAO Wei-rong

2024,32(5):237-244, DOI:

Abstract (10) HTML (0) PDF (1.55 M) (75)

Abstract

The study began by interpreting the latest definitions and scope of prepared dishes, followed by a review of the history and experiences of the prepared dishes industry in other countries, from which it drew lessons and insights for the development of the prepared dishes sector in China. It then analyzed the challenges and advantages facing the domestic prepared dishes industry, and forecasted future development trends. The study revealed that the healthy development of the prepared dishes industry could not rely solely on government initiatives, but also depended on the spontaneous actions of the market, the public's scientific understanding of prepared dishes, and the correct guidance from social media. Consequently, by staying abreast of the latest developments in the prepared dishes sector and being grounded in the actual development status of the domestic industry, the study proposed strategies for promoting the healthy development of the prepared dishes industry through social co-governance. These strategies could provide ideas and references for the high-quality development of China's prepared dishes industry.

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