A5103025558- Microbial Inactivation Methods
- Proteins in Food Systems
- Food Drying and Modeling
- Food Chemistry and Fat Analysis
- Magnetic and Electromagnetic Effects
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Food composition and properties
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Algal biology and biofuel production
- Advanced Chemical Sensor Technologies
- Textile materials and evaluations
- Horticultural and Viticultural Research
- Morinda citrifolia extract uses
- Microencapsulation and Drying Processes
- Antioxidant Activity and Oxidative Stress
- Smart Agriculture and AI
- Fungal Biology and Applications
- Polynomial and algebraic computation
- Remote Sensing and Land Use
- Water Quality Monitoring and Analysis
- Microbial Metabolism and Applications
- Phytochemicals and Antioxidant Activities
Northwest A&F University
2017-2024
Pesticide residue is an important factor that affects food safety. In order to achieve effective detection of pesticide residues in apples, a machine-vision-based segmentation algorithm and hyperspectral techniques were used segment the foreground background regions apple image. By calculating roundness value extracting region with highest connected region, interest (ROI) mask was created for apple. Four pesticides (chlorpyrifos, carbendazim two mixed pesticides) inactive control at same...
Abstract A radio frequency (RF) heating system was used to process green peas and a rotating introduced improve rate uniformity. Results revealed that rotation treatment accelerated effectively improved uniformity index significantly ( p < 0.05) from 0.175 (0 rpm, 55°C) 0.029 (60 55°C). After being treated with RF traditional hot water blanching at 85°C, the residual lipoxygenase activities of were 1.90 ± 0.71% 35.51 5.25%, respectively, confirming possessed better efficiency. Meanwhile,...
Packed tofu was produced by reheating the mixture of preheated soymilk and coagulant in a sealed container. This study aimed to replace conventional heating method with RF during for packed production. In this study, dielectric properties (DPs), thermal (TPs), rheological were determined. A mathematical model developed simulate process determine appropriate packaging geometry. Water holding capacity (WHC), texture analysis, color measurement, microstructure observation performed evaluate...
Food products are dielectric materials. The ability to store and dissipate electromagnetic energy of food in heating is determined by its properties. To develop pasteurisation protocols based on radio frequency (RF) microwave (MW) chili powder, properties powder were measured using an open-ended coaxial-line probe impedance analyzer over a range from 8 3000 MHz. Penetration depth was calculated at five selected frequencies. Results showed that the decreased with increase MHz, but increased...
A nano-emulsion enriched with zeaxanthin dipalmitate (ZDP) was prepared by high-pressure homogenisation to improve the bioavailability of ZDP in Lycium barbarum L. The visual differences, rheology and microstructure emulsion were evaluated, which indicated that sodium caseinate (SC), SC/sucrose esters (SE) SC/octyl succinic anhydride (OSA) modified starch have excellent emulsifying effect. Fourier transform infrared spectroscopy (FTIR) results revealed hydrogen bonding hydrophobic...
Bit-vectors, which are integers in a finite number of bits, ubiquitous software and hardware systems. In this work, we consider the satisfiability modulo theories (SMT) bit-vectors. Unlike normal integers, arithmetics bit-vectors modular upon integer overflow. Therefore, SMT solving needs to resolve underlying arithmetics. literature, two prominent approaches for bit-blasting (that transforms problem into boolean satisfiability) properties). Both ignore algebraic properties hence could not...
A new method based on dielectric properties has been developed to distinguish blended soy sauce from fermented sauce. Fifty samples of pure and with different contents hydrolyzed vegetable protein (HVP) were prepared. The constant loss factor all in the 30 MHz–3000 MHz frequency range measured using an impedance analyzer. sample set was divided into a correction prediction joint x-y distances (SPXY) algorithm, partial least squares (PLS) support vector machine (SVM) models adopted samples....
Abstract This research performed the process optimization of wheat flour crisp puffing by radio frequency (RF) and investigated accompanying property changes starch. Experiments were in a 6 kW, 27.12 MHz pilot‐scale RF system. The results showed that volume expansion was highest (220%) when conditions employed as follows: electrode gap (115 mm); height sample (55 initial moisture content (30%). Under these conditions, samples puffed at 120 s RF, starch properties further observed. structure...
Radio frequency (RF) heating has been studied to inactivate bacteria in some powder foods. In this study, a 6 kW, 27.12 MHz RF system was used pasteurize Salmonella black fungus (Auricularia auricula) powder. The effects of different conditions (initial w , electrodes gaps, particle sizes) on rate and uniformity were investigated. results showed that significantly ( p < 0.05) improved with decreasing gap increasing initial the slowest when size 120–160 mesh. However, these factors had no...