Article
Food Science & Technology
Weidong Xu, Yingchao He, Jiaheng Li, Jianwei Zhou, Enbo Xu, Wenjun Wang, Donghong Liu
Summary: In this study, a colorimetric sensor array (CSA) and bionic algorithms were combined to create a simple platform for determining total volatile basic nitrogen (TVB-N). The CSA collected scent information of beef and generated scent fingerprints for visualization. Bionic optimization algorithms were used to extract characteristic fingerprint variables from the CSA. A back-propagation neural network (BPNN) model combined with characteristic color components was constructed for TVB-N determination, showing improved precision and robustness. The WOA-BPNN model demonstrated high-precision quantitative determination of TVB-N during beef storage and potentially served as an efficient on-site sensing platform for food freshness monitoring.
Article
Chemistry, Analytical
Yaqin Zhang, Qian Luo, Ke Ding, Shi Gang Liu, Xingbo Shi
Summary: A smartphone-integrated colorimetric sensor for TVB-N has been developed, allowing the monitoring of food freshness by color change. The sensing hydrogel platform enables real-time monitoring of fish spoilage.
SENSORS AND ACTUATORS B-CHEMICAL
(2021)
Article
Food Science & Technology
Benjamin W. B. Holman, Alaa El-Din A. Bekhit, Michael Waller, Kristy L. Bailes, Matthew J. Kerr, David L. Hopkins
Summary: This study compared TVB-N values of beef samples with various quality and freshness indicators, finding associations with color parameters, microbial load, tenderness, and moisture, but not with IMF and vitamin E. Using a TVC recommendation of log 7 cfu/g for categorizing beef as spoiled or fresh, TVB-N showed 77.9% accuracy in classification. Further investigation with a larger sample population and wider range of TVB-N values is needed to confirm these results.
Review
Chemistry, Applied
Haroon Elrasheid Tahir, Sulafa B. H. Hashim, Gustav Komla Mahunu, Muhammad Arslan, Shi Jiyong, Abdalbasit Adam Mariod, Junjun Zhang, Hesham R. El-Seedi, Xiaodong Zhai, Taha H. Musa, Zou Xiaobo
Summary: A meta-analysis of 54 eligible studies was conducted to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The results showed that the mean of TVB-N was 24.96 mg/100 g. Furthermore, the analysis also provided estimates for various compounds such as naphthoquinone, curcumin, anthocyanins, alizarin, and betalains. The results indicated that the use of smart film was most common in aquatic products, followed by red meat. In terms of storage temperature, 4 degrees C was the most commonly used temperature for testing the performance of smart films.
Article
Food Science & Technology
Pramod K. Prabhakar, Prem P. Srivastav, Sant S. Pathak, Kalyan Das
Summary: This study investigates the dynamical behavior of fish volatiles and microbial growth in stored Rohu fish through mathematical modeling. Different models are used to forecast the changes in total volatile basic nitrogen (TVB-N) and microbial populations at different storage temperatures. The research establishes that exponential and Gompertz models are the best fits for predicting TVB-N formation and microbial biomass, respectively, in stored Rohu fish.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Food Science & Technology
Yuanyuan Su, Cheng Li, Xiafei Huo, Dequan Zhang, Xinxin Zhao, Shaobo Li, Li Chen, Xiaochun Zheng
Summary: Spoilage indicator films are widely used in food safety to detect the freshness of food through color change. In this study, a novel spoilage indicator film was developed using polyvinyl alcohol (PVA)/cassava starch (CS) and neutral red (NR) as a pH-sensitive indicator. The addition of NR greatly improved the compatibility of the film, as confirmed by microstructural analysis and Fourier transform infrared spectroscopy. The film was attached to the inner package to avoid direct contact with the meat, and it successfully monitored the spoilage of meat over time. Color changes from dark red to orange were observed, and a polynomial model was constructed to quantify the freshness of pork, mutton, and chicken during storage based on the color difference. The developed system shows great potential for freshness monitoring in food packaging.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
Ndumiso Vukile Mdlovu, Nien-Che Yang, Kuen-Song Lin, Chi-Jung Chang, Khanh Toan Dinh, Yan-Gu Lin
Summary: In this study, tungsten-doped titania nanotubes (TNs) were prepared and showed enhanced reactivity towards the degradation of methylene blue and basic violet 3 under UV radiation. The doped TNs exhibited high surface areas and mesoporous fractions. The XPS and XANES/EXAFS spectra confirmed the presence of tungsten ions and titanium-oxygen-tungsten bonds in the doped TNs. Photodegradation experiments revealed that the 5% tungsten-doped TNs achieved optimal photocatalytic efficiencies for both methylene blue and basic violet 3.
Article
Food Science & Technology
Kashif Nauman, Muhammad Hayat Jaspal, Bilal Asghar, Adeel Manzoor, Kumayl Hassan Akhtar, Usman Ali, Sher Ali, Jamal Nasir, Muhammad Sohaib, Iftikhar Hussain Badar
Summary: This trial evaluated the effects of overwrap, vacuum, and modified atmosphere packaging (MAP) on the microbiological, biochemical, and sensory attributes of poultry breast fillets. The results showed that MAP compositions and vacuum packaging reduced bacterial counts and maintained the quality of the meat during storage, improving visual scores and overall acceptability.
FOOD SCIENCE OF ANIMAL RESOURCES
(2022)
Article
Chemistry, Applied
Souhila Mahmoudi, Cristina Barrocas Dias, Ana Manhita, Hocine Boutoumi, Rahma Charif
Summary: The study found that fig powder can be used as a natural sweetener and flavoring agent, significantly increasing the total lactic acid bacteria count and carbohydrate content of yogurt, as well as improving the taste, texture, and aroma of yogurt.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Engineering, Multidisciplinary
Huachao Deng, Yoshiaki Kawagoe, Yoshiaki Abe, Kenjiro Terada, Tomonaga Okabe
Summary: This study proposes a generalized coordinate smoothed particle hydrodynamics (GCSPH) method coupled with an overset method using the total Lagrangian formulation for solving large deformation and crack propagation problems. GCSPH effectively reduces the computational cost and eliminates the effects of particle arrangement. Validation is provided through numerical cases.
INTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN ENGINEERING
(2022)
Article
Food Science & Technology
Kai Song, Shu-hui Wang, Dong Yang, Tian-yu Shi
Summary: The study successfully integrated spectral and image information to predict TVB-N values in cooked beef, achieving satisfactory prediction results. Integrating spectral and image information can effectively predict TVB-N values and visualize their distribution.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Engineering, Environmental
Xiuming Sun, Georg Hoermann, Britta Schmalz, Nicola Fohrer
Summary: The study explores the effects of different sampling strategies on nutrient load estimation, using autocorrelation and statistical methods. It recommends continuous monitoring of discharge combined with periodic grabbed samples as the optimal strategy for agriculture-dominant catchments. Monthly sampling for NO3-N and weekly sampling for Ptot are suggested for accurate nutrient load estimation in lowland rivers.
Article
Environmental Sciences
Yan Zhang, Anding Li, Ye Tian, Bin Zhou, Man Chai, Hui Li, Qiongqiong Liu, Hui Zeng, Weijie Xu
Summary: Measuring the environmental capacity of total nitrogen in marine water is crucial for understanding nitrogen input and removal mechanisms. This study in Bohai Bay found that sedimentation plays a significant role in removing nitrogen from the water column, with potential to remove a large portion of nitrogen entering the area. This highlights the importance of considering the self-purification capacity of the environment when determining allowable nitrogen discharge levels.
JOURNAL OF SOILS AND SEDIMENTS
(2021)
Article
Engineering, Electrical & Electronic
Farnaz Fallahi, Murat Yildirim, Jeremy Lin, Caisheng Wang
Summary: The paper proposes a framework that integrates sensor data with operational and maintenance drivers to improve various aspects of microgrid operations. A comprehensive stochastic optimization model is utilized to jointly optimize operations and maintenance in a multi-microgrid setting, enhancing reliability and operational outcomes such as costs, renewables, generation availability, and resilience.
IEEE TRANSACTIONS ON POWER SYSTEMS
(2021)
Review
Entomology
Takeo Ohkouchi, Kozo Tsuji
Summary: The requirements of the pesticide industry have become much stricter, demanding pesticides to meet higher safety standards for both humans and the environment, higher biological efficacy, lower prices, and labor-saving features. This review provides an overview of basic pesticide formulation technology and discusses recent advances in developing new formulations and application technologies, including labor-saving formulations, environmental load reduction technologies, and user-friendly formulations and application technologies.
JOURNAL OF PESTICIDE SCIENCE
(2022)
Article
Chemistry, Applied
Yun-Fang Qian, Ting Lin, Jing Xie, Sheng-Ping Yang
Summary: This study investigated the effects of modified atmosphere packaging (MAP) with different gas mixtures on the texture and muscle properties of Pacific white shrimp during refrigerated storage. The results showed that MAP with low O2 levels and high CO2 concentrations had a stronger antibacterial effect. However, MAP had a complex impact on the protein properties and texture of the shrimp. The gas composition of 80% CO2 + 5% O2 + 15% N2 treatment reduced microbial counts and total volatile basic nitrogen (TVB-N) values. The gas compositions of 60% CO2 + 5% O2 + 35% N2 and 40% CO2 + 5% O2 + 55% N2 maintained springiness and the content of myofibrillar/sarcoplasmic proteins.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Mingying Wang, Siyuan Jin, Zhaoyang Ding, Jing Xie
Summary: Fresh sweet corn undergoes physiological and biochemical reactions after picking, which leads to the loss of its nutritional value due to high moisture content. Rapid freezing methods such as ultrasound-assisted freezing, brine freezing, strong wind freezing, and refrigerator freezing were applied to freshly harvested sweet corn. The effects of these freezing methods on various quality parameters and enzyme activities during storage were investigated. The results showed that brine freezing and strong wind freezing were effective in reducing quality loss, maintaining color, soluble sugars, and soluble solids content, delaying the decrease in antioxidant enzyme activity, and preserving the quality of sweet corn during long term storage.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Jing-Xin Ye, Yun-Fang Qian, Wei-Qing Lan, Jing Xie
Summary: This study investigated the antimicrobial and antibiofilm properties of kojic acid (KA) against Aeromonas sobria and Staphylococcus saprophyticus. Results showed that KA had significant inhibitory effects on the growth and biofilm formation of both bacteria. It also caused alterations in the bacterial physicochemical characteristics and cell death. These findings highlight the potential of KA as an effective antibacterial and antibiofilm agent.
JOURNAL OF FOOD QUALITY
(2023)
Review
Food Science & Technology
Chenchen Zhang, Jing Xie
Summary: Ultrasound and slightly acidic electrolyzed water have sterilization and preservation effects in aquatic product processing, and their combined use can enhance the sterilization effect, serving as a potential environmentally friendly alternative. The study reviewed the sterilization mechanisms and effects of both methods used individually and in synergy, providing a reference for future applications in aquatic product processing.
Article
Mathematics
Jinfeng Wang, Bingjun Wang, Jing Xie, Ke Lei, Bo Yu, Yuhang Sun
Summary: The study simulated three-dimensional subcooled flow boiling of R134a in a horizontal tube and explored bubble characteristics, identifying five representative bubbles. Results showed that bubble radial velocity is crucial for bubble departure, and heat flux, inlet velocity, and inlet subcooling all influence bubble departure diameter.
Review
Food Science & Technology
Na Li, Jing Xie, Yuan Ming Chu
Summary: Degradation of myofibril proteins in fish muscle plays a crucial role in quality deterioration, and the activation or inhibition of endogenous proteases regulates autolytic proteolysis-induced softening. This article provides a brief introduction to myofibril protein degradation in fish skeletal muscle, describes the main degradation properties and the distinct role of endogenous proteases, and highlights the limitations and challenges in studying myofibril hydrolysis mechanisms under various conditions. Furthermore, the latest research on the evaluation methods of myofibril protein degradation is comprehensively reviewed, with emphasis on the potential use of label-free proteomics combined with bioinformatics to understand protein degradation mechanisms in depth.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Xin Gao, Jinbao Liu, Bo Li, Jing Xie
Summary: The destructive effect and mode of action of lemon verbena essential oil on cells were investigated using Pseudosciaena D4 as the research subject. The oil destroyed the integrity of Pseudosciaena D4 cells, prevented biomembrane formation and destroyed formed biomembranes. The concentration of oil inhibited the secretion of extracellular polysaccharide during biomembrane formation. The oil increased cell permeability, leading to leakage of contents and cell death.
Article
Mathematics
Bo Yu, Jinfeng Wang, Jing Xie, Bingjun Wang, Fei Wang, Meng Deng
Summary: The numerical method was used to investigate the bubble sliding characteristics and dynamics of R134a during subcooled flow boiling in a narrow gap. The simulation results showed that the bubble velocity at the flow direction was the most important contribution to bubble velocity. The investigations of bubble sliding distance and departure diameter indicated that the ratio of the maximum sliding distance to the minimum sliding distance was close to two at inlet velocities of 0.3 to 5 m/s, and the average sliding distance increased significantly with increasing inlet velocity. The bubble sliding dynamics were dominated by surface tension at 0.2 to 0.6 m/s inlet velocities, while drag force dominated at 2 to 5 m/s inlet velocities.
Article
Fisheries
Dan Fang, Jun Mei, Jing Xie, Weiqiang Qiu
Summary: This study evaluated the effects of transport temperature and vibration frequency on various aspects of pearl gentian groupers after transport. The results showed that transport caused changes in water quality, blood biochemical parameters, gill histomorphology, oxidative stress, and meat quality. The study provides important information for selecting suitable transportation conditions for pearl gentian groupers.
Article
Energy & Fuels
Ke Lei, Jinfeng Wang, Jing Xie, Bingjun Wang
Summary: In this study, three-dimensional subcooled flow boiling of R134a in a threaded tube was numerically simulated. The effects of heat flux, inlet subcooling, and inlet velocity on bubble behavior and heat transfer coefficient were investigated. The results showed that the bubble behavior in the threaded tube was characterized by either collapsing in cold liquid or growing along the axial direction and contacting the heating wall. It was also observed that there was a phenomenon of bubble passing through the cavity in the threaded tube, leading to coalescence and breakup behavior.
Review
Polymer Science
Jin Xu, Gan Wu, Hao Wang, Zhaoyang Ding, Jing Xie
Summary: This review presents new findings on the occurrence of MNPs in aquatic products and their influencing factors, and summarizes the methods for separation and identification. It also points out the current research gaps and provides future research directions for food safety.
Article
Engineering, Chemical
Xiaodie Hu, Jinfeng Wang, Jing Xie, Bingjun Wang, Fei Wang
Summary: The research on the boiling heat transfer of gas-liquid two-phase flow is important for enhancing heat transfer and designing more efficient heat exchangers. This paper adopts a research method combining numerical simulation and experimental verification. The results show that the boiling heat transfer coefficient of R22 increases with the increase of mass flow rate, hot water flow rate, and subcooling, providing insights for the heat transfer mechanism in supercooled flow boiling.
Article
Engineering, Chemical
Zhijing Wu, Jinfeng Wang, Jing Xie
Summary: This paper proposes the optimization of the flow channel structure of the U-shaped air distributor. By using Fluent meshing and CFD numerical simulation, the internal air flow state of the air distributor flow channel is obtained. Through orthogonal experimental design and comprehensive analysis, the optimal size structure for resistance performance is determined and compared with the initial scheme to show reduced resistance coefficient and pressure loss.
Article
Engineering, Chemical
Jing Xie, Xilan Luo, Jinfeng Wang, Yuyan Liu
Summary: This paper studies the heat transfer characteristics of an impingement freezer and analyzes the impact of the inclination angle of the orifice plate on the heat transfer. The results show that when the inclination angle is 90 degrees, the average Nusselt number is the highest and the heat transfer uniformity is the lowest. Therefore, improving the inclination angle can enhance the heat transfer intensity and uniformity in the impingement freezer.
Article
Fisheries
Yilin Huo, Dazhang Yang, Jing Xie, Zhikang Yang
Summary: In this paper, a three-dimensional numerical model was established to predict the regular temperature change in tuna during cold chain transportation and investigate the effect of air velocity, temperature, and tuna size on the freezing process.
