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$v.latestStateEn
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Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
$v.latestStateEn
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Abstract:
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
$v.latestStateEn
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To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
$v.latestStateEn
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Fresh sea cucumber was used as the object to study the effect of oxidation on its texture properties during low-temperature (60 ℃) long-time thermal treatment. Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both. Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability, microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near 15 ~ 24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broke. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans (GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
Fresh sea cucumber was used as the object to study the effect of oxidation on its texture properties during low-temperature (60 ℃) long-time thermal treatment. Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both. Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability, microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near 15 ~ 24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broke. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans (GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
$v.latestStateEn
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Abstract:
Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
$v.latestStateEn
, Available online
Abstract:
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
2024, 39(6): 1-8,56.
doi: 10.12187/2024.06.001
Abstract:
Disulphide bond (S—S) is the most important covalent bond in wheat gluten protein, enhancing the compactness of the spatial structure of protein peptide chains. Under certain conditions, S—S can be converted into sulfhydryl group (—SH). This paper reviewed recent domestic and international research on the changes of —SH and S—S in the processing of flour products elucidating the mechanisms of —SH and S—S in changing the network structure of gluten protein. The transforming mechanisms of —SH and S—S in wheat gluten protein in the processing of flour products were discussed from two aspects: processing conditions (temperature change, non-thermal processing technology) and additives (salts, proteins, enzymes, oxidants, reducing agents, and sulfhydryl blocking agents). It was believed that the formation of S—S in wheat gluten protein usually involves two pathways: —SH oxidation and —SH/S—S exchange reaction. Low temperature conditions such as refrigeration and freezing could increase the free —SH content of the system, leading to a decrease in the firmness of the gluten protein network. Moderate high temperature, high pressure, mechanical external force, vacuum and other conditions could promote protein cross-linking through S—S, which was conducive to the formation of the gluten protein network. External additives could alter the exchange reaction of —SH and S—S in gluten proteins. The moderate potassium salts, wheat protein disulfide isomerases, reducing agents, and thiol blocking agents could interfere with the conversion of free —SH to S—S, thereby slowing down the formation of S—S in gluten proteins. The moderate sodium salts, acidic proteases, oxidases, and oxidants could promote the formation of S—S and three-dimensional polymerization networks. However, current research objects mainly focus on staple flour products such as noodles, and the research on the dynamic molecular structure changes of —SH and S—S during the processing of facial products is limited. In addition, the research on the relationship between natural functional factors and —SH and S—S in gluten protein is also less. In the future, the variety of research objects should be further expanded, and multiple new technologies should be synergistically applied to analyze the dynamic molecular structure of —SH and S—S in gluten protein. More emphasis should be placed on the research and development of functional flour products and the exploration of chemical mechanisms. The review provided theoretical reference for deciphering the mechanism of —SH and S—S in influencing the quality of flour products and explored new research ideas for improving the quality of flour products and breeding special wheat varieties with —SH and S—S as the breakthroughs.
Disulphide bond (S—S) is the most important covalent bond in wheat gluten protein, enhancing the compactness of the spatial structure of protein peptide chains. Under certain conditions, S—S can be converted into sulfhydryl group (—SH). This paper reviewed recent domestic and international research on the changes of —SH and S—S in the processing of flour products elucidating the mechanisms of —SH and S—S in changing the network structure of gluten protein. The transforming mechanisms of —SH and S—S in wheat gluten protein in the processing of flour products were discussed from two aspects: processing conditions (temperature change, non-thermal processing technology) and additives (salts, proteins, enzymes, oxidants, reducing agents, and sulfhydryl blocking agents). It was believed that the formation of S—S in wheat gluten protein usually involves two pathways: —SH oxidation and —SH/S—S exchange reaction. Low temperature conditions such as refrigeration and freezing could increase the free —SH content of the system, leading to a decrease in the firmness of the gluten protein network. Moderate high temperature, high pressure, mechanical external force, vacuum and other conditions could promote protein cross-linking through S—S, which was conducive to the formation of the gluten protein network. External additives could alter the exchange reaction of —SH and S—S in gluten proteins. The moderate potassium salts, wheat protein disulfide isomerases, reducing agents, and thiol blocking agents could interfere with the conversion of free —SH to S—S, thereby slowing down the formation of S—S in gluten proteins. The moderate sodium salts, acidic proteases, oxidases, and oxidants could promote the formation of S—S and three-dimensional polymerization networks. However, current research objects mainly focus on staple flour products such as noodles, and the research on the dynamic molecular structure changes of —SH and S—S during the processing of facial products is limited. In addition, the research on the relationship between natural functional factors and —SH and S—S in gluten protein is also less. In the future, the variety of research objects should be further expanded, and multiple new technologies should be synergistically applied to analyze the dynamic molecular structure of —SH and S—S in gluten protein. More emphasis should be placed on the research and development of functional flour products and the exploration of chemical mechanisms. The review provided theoretical reference for deciphering the mechanism of —SH and S—S in influencing the quality of flour products and explored new research ideas for improving the quality of flour products and breeding special wheat varieties with —SH and S—S as the breakthroughs.
2024, 39(6): 9-17.
doi: 10.12187/2024.06.002
Abstract:
Using whole wheat flour as the main raw material, three kinds of 3D printed whole wheat cookies with different internal structures (4-hole, 9-hole and 16-hole) were designed with 3D printing technology, and the effects of internal structural design on the printing characteristics of materials, sensory quality, texture characteristics and digestive characteristics of products were investigated. The results showed that 4-hole structure whole wheat cookie batter provided the best printing fluency. The 16-hole structure 3D printing of whole wheat cookie dough exhibited the highest internal and apparent structure printing accuracy and the highest apparent structure stability after baking. The comprehensive sensory scores of 9-hole structure 3D printed whole wheat cookie ((90.00±1.25) points) were significantly higher than those of 4-hole structure 3D printed whole wheat cookie (73.00±2.63) points and 16-hole structure 3D printed whole wheat cookie (72.00±1.70) points (P<0.05). The hardness ((1 355.90±197.74) g) and brittleness ((1 152.50±49.67) g) of 16-hole structure 3D printed whole wheat cookies were lower (P<0.05), and the in vitro digestibility of starch (57.61%) and pasting degree ((35.11±1.83) %) were the lowest. In conclusion, the internal structure design with 16-hole was advantageous for producing 3D printed whole-wheat cookies with higher printing accuracy, better stability, superior sensory quality, lower digestibility and suitable for diabetic patients.
Using whole wheat flour as the main raw material, three kinds of 3D printed whole wheat cookies with different internal structures (4-hole, 9-hole and 16-hole) were designed with 3D printing technology, and the effects of internal structural design on the printing characteristics of materials, sensory quality, texture characteristics and digestive characteristics of products were investigated. The results showed that 4-hole structure whole wheat cookie batter provided the best printing fluency. The 16-hole structure 3D printing of whole wheat cookie dough exhibited the highest internal and apparent structure printing accuracy and the highest apparent structure stability after baking. The comprehensive sensory scores of 9-hole structure 3D printed whole wheat cookie ((90.00±1.25) points) were significantly higher than those of 4-hole structure 3D printed whole wheat cookie (73.00±2.63) points and 16-hole structure 3D printed whole wheat cookie (72.00±1.70) points (P<0.05). The hardness ((1 355.90±197.74) g) and brittleness ((1 152.50±49.67) g) of 16-hole structure 3D printed whole wheat cookies were lower (P<0.05), and the in vitro digestibility of starch (57.61%) and pasting degree ((35.11±1.83) %) were the lowest. In conclusion, the internal structure design with 16-hole was advantageous for producing 3D printed whole-wheat cookies with higher printing accuracy, better stability, superior sensory quality, lower digestibility and suitable for diabetic patients.
2024, 39(6): 18-26.
doi: 10.12187/2024.06.003
Abstract:
Wheat bran aleurone layer flour was used to partially replace high-gluten flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the ash content, dietary fiber content and protein content of the mixed flour increased to 1.40%, 10.21% and 15.13%, respectively, while the moisture content, total starch content, wet gluten content and gluten index decreased to 9.62%, 56.92%, 16.75% and 59, respectively, with a darkening in color and a decline in gelatinization viscosity indexes. The water absorption, formation time and weakening degree of dough increased to 70.40%, 5.32 min and 84.00 FU, respectively, while the flour quality index decreased to 62.00. The ductility and elasticity of dough became worse with the increase of wheat gluten layer flour. The color of the hand-grabbed cake became darker (L* significantly decreased, a* and b* significantly increased), and the taste became worse. The hardness and chewability increased to 18 275.12 g and 8 261.53 g, respectively, while the oil content decreased to 12.55%, and the oil distribution became uneven. In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
Wheat bran aleurone layer flour was used to partially replace high-gluten flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the ash content, dietary fiber content and protein content of the mixed flour increased to 1.40%, 10.21% and 15.13%, respectively, while the moisture content, total starch content, wet gluten content and gluten index decreased to 9.62%, 56.92%, 16.75% and 59, respectively, with a darkening in color and a decline in gelatinization viscosity indexes. The water absorption, formation time and weakening degree of dough increased to 70.40%, 5.32 min and 84.00 FU, respectively, while the flour quality index decreased to 62.00. The ductility and elasticity of dough became worse with the increase of wheat gluten layer flour. The color of the hand-grabbed cake became darker (L* significantly decreased, a* and b* significantly increased), and the taste became worse. The hardness and chewability increased to 18 275.12 g and 8 261.53 g, respectively, while the oil content decreased to 12.55%, and the oil distribution became uneven. In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
2024, 39(6): 27-36.
doi: 10.12187/2024.06.004
Abstract:
Lentinus edodes-Stropharia rugosoannulata composite biscuits were produced with low-gluten flour and L.edodes-S.rugosoannulata powder as the main raw materials. The single factor test and Box-Behnken response surface test were carried out to determine the optimal process formula with sensory score as the index, and the quality characteristics of the composite biscuits were investigated. The results showed that the optimum formula of L.edodes-S.rugosoannulata composite biscuits was 9.4 g/100 g mushroom powder, 90.6 g/100 glow gluten flour, on this basis, 32.5 g butter, 30.6 g white sugar, 22.5 g water, 0.8 g salt and 0.6 g baking soda. The sensory score of composite biscuits optimized according to this formula reached 89.8 points, with rich mushroom flavor and crisp taste. The moisture and alkalinity were 2.82 % and 0.22 g/100 g (calculated as Na2CO3), respectively. The incorporation of L.edodes-S.rugosoannulata powder did not have a significant adverse impact on the textural properties of the composite biscuits. However, it resulted in a darker color of the composite biscuits. The contents of protein, dietary fiber and total phenol were 5.64 g/100 g, 1.57 g/100 g and 1.76 mg/g, respectively, which were higher than those of the control group, and the antioxidant capacity was significantly improved (P<0.05).
Lentinus edodes-Stropharia rugosoannulata composite biscuits were produced with low-gluten flour and L.edodes-S.rugosoannulata powder as the main raw materials. The single factor test and Box-Behnken response surface test were carried out to determine the optimal process formula with sensory score as the index, and the quality characteristics of the composite biscuits were investigated. The results showed that the optimum formula of L.edodes-S.rugosoannulata composite biscuits was 9.4 g/100 g mushroom powder, 90.6 g/100 glow gluten flour, on this basis, 32.5 g butter, 30.6 g white sugar, 22.5 g water, 0.8 g salt and 0.6 g baking soda. The sensory score of composite biscuits optimized according to this formula reached 89.8 points, with rich mushroom flavor and crisp taste. The moisture and alkalinity were 2.82 % and 0.22 g/100 g (calculated as Na2CO3), respectively. The incorporation of L.edodes-S.rugosoannulata powder did not have a significant adverse impact on the textural properties of the composite biscuits. However, it resulted in a darker color of the composite biscuits. The contents of protein, dietary fiber and total phenol were 5.64 g/100 g, 1.57 g/100 g and 1.76 mg/g, respectively, which were higher than those of the control group, and the antioxidant capacity was significantly improved (P<0.05).
2024, 39(6): 37-48.
doi: 10.12187/2024.06.005
Abstract:
Based on the characteristics of oyster shell, such as high hardness, strong corrosion resistance and excellent toughness, the application status of oyster shell powder in environmental restoration, building materials, new energy development and food and feed industry was reviewed, and the application status of oyster shell powder in environmental management and improvement, environmental protection replacement of building materials, renewable energy development, nutrition maintenance and supplement of food and feed was also reviewed. It was pointed out that oyster shell powder could be used as a biofilter and soil conditioner to effectively control water pollution and promote soil restoration. It could be used as a substitute for mortar aggregate, and could be made into bio-flame retardants, etc., to reduce the dependence of building materials on natural resources and enhance the safety and use performance of building materials; It could be used as an efficient environmental protection catalyst for the production of renewable energy such as biodiesel and biogas. It could also be used as a calcium supplement, poultry feed additive and antibacterial agent in the food and feed industry to prevent the loss of nutrients and improve their safety. Although the resource utilization of oyster shell powder showed broad market potential, its commercialization process was still restricted by processing costs, standardization and quality control technologies. Future research directions should focuse on developing more efficient oyster shell powder treatment technology, improving its performance and value in different application scenarios, and exploring its application potential in emerging fields such as new energy, biomedicine, etc., so as to promote the sustainable development of oyster industry.
Based on the characteristics of oyster shell, such as high hardness, strong corrosion resistance and excellent toughness, the application status of oyster shell powder in environmental restoration, building materials, new energy development and food and feed industry was reviewed, and the application status of oyster shell powder in environmental management and improvement, environmental protection replacement of building materials, renewable energy development, nutrition maintenance and supplement of food and feed was also reviewed. It was pointed out that oyster shell powder could be used as a biofilter and soil conditioner to effectively control water pollution and promote soil restoration. It could be used as a substitute for mortar aggregate, and could be made into bio-flame retardants, etc., to reduce the dependence of building materials on natural resources and enhance the safety and use performance of building materials; It could be used as an efficient environmental protection catalyst for the production of renewable energy such as biodiesel and biogas. It could also be used as a calcium supplement, poultry feed additive and antibacterial agent in the food and feed industry to prevent the loss of nutrients and improve their safety. Although the resource utilization of oyster shell powder showed broad market potential, its commercialization process was still restricted by processing costs, standardization and quality control technologies. Future research directions should focuse on developing more efficient oyster shell powder treatment technology, improving its performance and value in different application scenarios, and exploring its application potential in emerging fields such as new energy, biomedicine, etc., so as to promote the sustainable development of oyster industry.
2024, 39(6): 49-56.
doi: 10.12187/2024.06.006
Abstract:
Gracilaria lemaneiformis residue was used as a raw material to prepare Gracilaria lemaneiformis cellulose (GLC) and nanocellulose (NGLC), which were then used to develop cellulose (GLC-H) and nanocellulose hydrogels (NGLC-H) by dissolving them in ionic liquid 1-ethyl-3-methylimidazole acetate. Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry were employed to characterize and analyze the structure, morphology, thermal stability, and rheological properties. Additionally, the swelling properties, drug release performance, and antibacterial properties of GLC-H and NGLC-H were investigated. The results indicated that the preparation of GLC, NGLC, GLC-H, and NGLC-H was a non-derivatization process. GLC and NGLC successfully crosslinked to form a porous structure in the ionic liquid system, with the three-dimensional network structure of NGLC-H being more pronounced than that of GLC-H. After forming hydrogels, the crystalline form of GLC and NGLC changed from type Ⅰ to type Ⅱ, and their thermal stability decreased. The water absorption performance of NGLC-H was significantly higher than that of GLC-H, with swelling rates of 560.3% and 175.3% respectively at equilibrium. When the drug release time was 30 minutes, the maximum drug release amounts from drug-loaded GLC-H and drug-loaded NGLC-H were 87.22% and 73.33% respectively. Throughout the drug-loading process, the drug release amount from NGLC-H was consistently lower than that from GLC-H. Both drug-loaded GLC-H and drug-loaded NGLC-H exhibited certain antibacterial effects, with comparable efficacy.
Gracilaria lemaneiformis residue was used as a raw material to prepare Gracilaria lemaneiformis cellulose (GLC) and nanocellulose (NGLC), which were then used to develop cellulose (GLC-H) and nanocellulose hydrogels (NGLC-H) by dissolving them in ionic liquid 1-ethyl-3-methylimidazole acetate. Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry were employed to characterize and analyze the structure, morphology, thermal stability, and rheological properties. Additionally, the swelling properties, drug release performance, and antibacterial properties of GLC-H and NGLC-H were investigated. The results indicated that the preparation of GLC, NGLC, GLC-H, and NGLC-H was a non-derivatization process. GLC and NGLC successfully crosslinked to form a porous structure in the ionic liquid system, with the three-dimensional network structure of NGLC-H being more pronounced than that of GLC-H. After forming hydrogels, the crystalline form of GLC and NGLC changed from type Ⅰ to type Ⅱ, and their thermal stability decreased. The water absorption performance of NGLC-H was significantly higher than that of GLC-H, with swelling rates of 560.3% and 175.3% respectively at equilibrium. When the drug release time was 30 minutes, the maximum drug release amounts from drug-loaded GLC-H and drug-loaded NGLC-H were 87.22% and 73.33% respectively. Throughout the drug-loading process, the drug release amount from NGLC-H was consistently lower than that from GLC-H. Both drug-loaded GLC-H and drug-loaded NGLC-H exhibited certain antibacterial effects, with comparable efficacy.
2024, 39(6): 57-69.
doi: 10.12187/2024.06.007
Abstract:
In order to prepare a sweet flavor for tobacco, the enzymatic hydrolysis conditions were optimized by single factor test and orthogonal test with Qimen black tea powder as raw material. The caffeine in the enzymatic hydrolysate was removed by montmorillonite adsorption method. The Maillard reaction was carried out with the content of heterocyclic compounds such as furan, pyrrole and pyrazine as the index. The reaction conditions were optimized by single factor test and response surface test. The aroma components of Maillard reaction spices under the optimal conditions were analyzed by GC-MS, and the spices were used for cigarette flavoring. The results showed that : 1) The optimal enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis time 7 h, enzyme addition amount 2.0%, and enzymatic hydrolysis temperature 48 ℃.Under these conditions, the reducing sugar content of the experimental group increased by 38.35% compared with the blank control group. 2) The caffeine removal rate of the enzymatic hydrolysate adsorbed by montmorillonite was as high as 85.88%, and the flavoring effect of the enzymatic hydrolysate was improved after the removal of caffeine. The optimal conditions for the Maillard reaction were as follows: the reaction temperature was 113 ℃, the reaction time was 95 min, the initial pH value was 8.4, and the molar ratio of ribose to proline was 1∶1. 3) A total of 50 substances were identified in the flavor prepared under the optimal conditions. Compared with the Maillard reaction flavor without ribose and proline, the content of coniferyl alcohol, phenylethyl alcohol, linalool oxide and other substances in the alcohols increased significantly.The new ketones were furanone, pyranone, pyrrolone and enolone.4) The flavoring effect of the flavor cigarette prepared under the optimal conditions was better, which could improve the aroma of the cigarette, improve the coordination, and endow the cigarette with burnt, sweet and baking flavor.
In order to prepare a sweet flavor for tobacco, the enzymatic hydrolysis conditions were optimized by single factor test and orthogonal test with Qimen black tea powder as raw material. The caffeine in the enzymatic hydrolysate was removed by montmorillonite adsorption method. The Maillard reaction was carried out with the content of heterocyclic compounds such as furan, pyrrole and pyrazine as the index. The reaction conditions were optimized by single factor test and response surface test. The aroma components of Maillard reaction spices under the optimal conditions were analyzed by GC-MS, and the spices were used for cigarette flavoring. The results showed that : 1) The optimal enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis time 7 h, enzyme addition amount 2.0%, and enzymatic hydrolysis temperature 48 ℃.Under these conditions, the reducing sugar content of the experimental group increased by 38.35% compared with the blank control group. 2) The caffeine removal rate of the enzymatic hydrolysate adsorbed by montmorillonite was as high as 85.88%, and the flavoring effect of the enzymatic hydrolysate was improved after the removal of caffeine. The optimal conditions for the Maillard reaction were as follows: the reaction temperature was 113 ℃, the reaction time was 95 min, the initial pH value was 8.4, and the molar ratio of ribose to proline was 1∶1. 3) A total of 50 substances were identified in the flavor prepared under the optimal conditions. Compared with the Maillard reaction flavor without ribose and proline, the content of coniferyl alcohol, phenylethyl alcohol, linalool oxide and other substances in the alcohols increased significantly.The new ketones were furanone, pyranone, pyrrolone and enolone.4) The flavoring effect of the flavor cigarette prepared under the optimal conditions was better, which could improve the aroma of the cigarette, improve the coordination, and endow the cigarette with burnt, sweet and baking flavor.
2024, 39(6): 70-76.
doi: 10.12187/2024.06.008
Abstract:
In order to modify the systematic difference between the smoldering rate of cigarette paper under non-standard atmospheric pressure and standard atmospheric pressure, four experimental samples were selected for smoldering rate in six laboratories with different atmospheric pressure (five non-standard atmospheric pressure laboratories and one approximate standard atmospheric pressure laboratory). According to the test results, the correlation was analyzed between atmospheric pressure and the smoldering rate. The correction equation was established for smoldering rate to non-standard atmospheric pressure, and the feasibility was verified. The results showed that: 1) The smoldering rate of cigarette paper was positively correlated to atmospheric pressure, R2 ranged from 0.857 2 to 0.914 1, and the correlations between the smoldering rate in the four samples and atmospheric pressure all reached extremely significant level. 2) The correlation equation between the smoldering rate of cigarette paper to atmospheric pressure was rc=rm×（0.815 7×$\sqrt{\frac{P_0}{P_1}}$+0.193 6）; 3) The correction values of the experimental sample under non-standard atmospheric pressure was not significantly different from the smoldering rate at standard atmospheric pressure, and the maximum absolute deviation between the corrected value of the verified sample and the smoldering rate of the sample at standard atmospheric pressure was only 0.170. It showed that the correction equation could be used to correct the smoldering rate of cigarette paper under non-standard atmospheric pressure and eliminate the systematic difference between non-standard atmospheric pressure and standard atmospheric pressure.
In order to modify the systematic difference between the smoldering rate of cigarette paper under non-standard atmospheric pressure and standard atmospheric pressure, four experimental samples were selected for smoldering rate in six laboratories with different atmospheric pressure (five non-standard atmospheric pressure laboratories and one approximate standard atmospheric pressure laboratory). According to the test results, the correlation was analyzed between atmospheric pressure and the smoldering rate. The correction equation was established for smoldering rate to non-standard atmospheric pressure, and the feasibility was verified. The results showed that: 1) The smoldering rate of cigarette paper was positively correlated to atmospheric pressure, R2 ranged from 0.857 2 to 0.914 1, and the correlations between the smoldering rate in the four samples and atmospheric pressure all reached extremely significant level. 2) The correlation equation between the smoldering rate of cigarette paper to atmospheric pressure was rc=rm×（0.815 7×$\sqrt{\frac{P_0}{P_1}}$+0.193 6）; 3) The correction values of the experimental sample under non-standard atmospheric pressure was not significantly different from the smoldering rate at standard atmospheric pressure, and the maximum absolute deviation between the corrected value of the verified sample and the smoldering rate of the sample at standard atmospheric pressure was only 0.170. It showed that the correction equation could be used to correct the smoldering rate of cigarette paper under non-standard atmospheric pressure and eliminate the systematic difference between non-standard atmospheric pressure and standard atmospheric pressure.
2024, 39(6): 77-83.
doi: 10.12187/2024.06.009
Abstract:
To address the issues of high cell wall content and inadequate aroma in the reconstruction tobacco stem (RTS) products, the original preparation process was optimized and adjusted. Specifically, a combination of enzyme extraction replaced warm water extraction, supplemented with histidine Heyns compound (His-H) for backfilling and flavoring. The contents of cell wall materials and neutral flavor substances of RTS products were analyzed by NMR technology and GC/MS, respectively. The effects of new preparation process of RTS on the quality of last products were evaluated through sensory evaluation in RTS cigarettes. The results showed that the optimal enzyme extraction concentration was complex enzyme solution (0.8% Ec+0.4% Ep) and the product was getting “soft” and “faded” after extraction. With the addition of 0.25% histidine Heyns compound during the back-filling stage the sensory quality of RTS product was better than that of the control RTS with less off-flavors and irritation. After process adjustment, the conventional chemical composition of two new reconstructed products remains coordinated. The contents of neutral flavor substances were increased by 27.0% and the contents of cell wall materials of them were all decreased above 15.0%. The aroma volume of the new product increased significantly after process adjustment, which was better than the control product in terms of the permeability of the smoke, and therefore could significantly reduce the wood gas and improve the smoking quality.
To address the issues of high cell wall content and inadequate aroma in the reconstruction tobacco stem (RTS) products, the original preparation process was optimized and adjusted. Specifically, a combination of enzyme extraction replaced warm water extraction, supplemented with histidine Heyns compound (His-H) for backfilling and flavoring. The contents of cell wall materials and neutral flavor substances of RTS products were analyzed by NMR technology and GC/MS, respectively. The effects of new preparation process of RTS on the quality of last products were evaluated through sensory evaluation in RTS cigarettes. The results showed that the optimal enzyme extraction concentration was complex enzyme solution (0.8% Ec+0.4% Ep) and the product was getting “soft” and “faded” after extraction. With the addition of 0.25% histidine Heyns compound during the back-filling stage the sensory quality of RTS product was better than that of the control RTS with less off-flavors and irritation. After process adjustment, the conventional chemical composition of two new reconstructed products remains coordinated. The contents of neutral flavor substances were increased by 27.0% and the contents of cell wall materials of them were all decreased above 15.0%. The aroma volume of the new product increased significantly after process adjustment, which was better than the control product in terms of the permeability of the smoke, and therefore could significantly reduce the wood gas and improve the smoking quality.
2024, 39(6): 84-92.
doi: 10.12187/2024.06.010
Abstract:
In order to enrich the aroma and improve the quality of tobacco bacterial cellulose (BC), Acetobacter xylinum ATCC 23767 and Saccharomyces cerevisiae Ye13 were mixed and fermented in tobacco extract to produce BC. The inoculation time of S. cerevisiae and inoculation ratios of mixed strains were optimized based on the dry weight and volatile aroma component content of BC. Fourier transform infrared spectroscopy, scanning electron microscopy and X-ray diffraction were used to investigated the effect of co-fermentation on BC structure. Then the sensory evaluation of reconstructed tobacco leaves made from BC from co-fermentation was also conducted. The results showed that the optimal inoculation method for BC production was S.cerevisiae Ye13 inoculated 12 h later than A.xylinum. When A.xylinum and S.cerevisiae Ye13 were mixed in 2000∶1, the yield of BC was 11.63 g/L and the content of aroma components in BC prepared after co-fermentation reached 269.05 μg/g, which increased by 40.5% compared with mono-fermentation of A.xylinum. 11 new aroma components were identified in the samples of co-fermentation. The molecular structure of BC obtained from co-fermentation was similar to that from mono-fermentation. But the network structure of BC became looser and the crystallinity decreased after co-fermentaion. The sensory evaluation showed that the aroma of reconstituted tobacco leaves using BC obtained from co-fermentation increased significantly, which could improve the aroma quality and taste of heated tobacco products.
In order to enrich the aroma and improve the quality of tobacco bacterial cellulose (BC), Acetobacter xylinum ATCC 23767 and Saccharomyces cerevisiae Ye13 were mixed and fermented in tobacco extract to produce BC. The inoculation time of S. cerevisiae and inoculation ratios of mixed strains were optimized based on the dry weight and volatile aroma component content of BC. Fourier transform infrared spectroscopy, scanning electron microscopy and X-ray diffraction were used to investigated the effect of co-fermentation on BC structure. Then the sensory evaluation of reconstructed tobacco leaves made from BC from co-fermentation was also conducted. The results showed that the optimal inoculation method for BC production was S.cerevisiae Ye13 inoculated 12 h later than A.xylinum. When A.xylinum and S.cerevisiae Ye13 were mixed in 2000∶1, the yield of BC was 11.63 g/L and the content of aroma components in BC prepared after co-fermentation reached 269.05 μg/g, which increased by 40.5% compared with mono-fermentation of A.xylinum. 11 new aroma components were identified in the samples of co-fermentation. The molecular structure of BC obtained from co-fermentation was similar to that from mono-fermentation. But the network structure of BC became looser and the crystallinity decreased after co-fermentaion. The sensory evaluation showed that the aroma of reconstituted tobacco leaves using BC obtained from co-fermentation increased significantly, which could improve the aroma quality and taste of heated tobacco products.
2024, 39(6): 93-100.
doi: 10.12187/2024.06.011
Abstract:
In order to achieve a comprehensive evaluation of ash characterization of burning cigarette and make the evaluate results concrete, the gray scale, crack rate, shrinkage rate, width of char line, and uniformity of char line measurement results of 49 cigarettes were used as the primitive variables. Firstly, K-means clustering and fuzzy discriminant analysis were used to convert the primitive variables into concrete score data, then the weight of each indicator was assigned by critical weighting method, and a comprehensive evaluation method was established. The results indicated that converting the primitive variables into scores ranging from 60 to 100 with an average value of around 80 could make the evaluate results concrete and consistent with cognitive habits. The weight of the five indicators, from high to low, was as follows: crack rate (0.27)> shrinkage rate (0.25)>gray scale(0.18)> uniformity of char line (0.16)> width of char line (0.14). The comprehensive ash characterization of burning cigarette could be divided into three levels: excellent, good, and poor, the score range of each level was (85,100], [75,85], and [60,75), respectively, the comparison of bar charts of representative cigarettes of different levels proved that the comprehensive score could objectively reflect the advantages and disadvantages of the ash characterization of burning cigarette.
In order to achieve a comprehensive evaluation of ash characterization of burning cigarette and make the evaluate results concrete, the gray scale, crack rate, shrinkage rate, width of char line, and uniformity of char line measurement results of 49 cigarettes were used as the primitive variables. Firstly, K-means clustering and fuzzy discriminant analysis were used to convert the primitive variables into concrete score data, then the weight of each indicator was assigned by critical weighting method, and a comprehensive evaluation method was established. The results indicated that converting the primitive variables into scores ranging from 60 to 100 with an average value of around 80 could make the evaluate results concrete and consistent with cognitive habits. The weight of the five indicators, from high to low, was as follows: crack rate (0.27)> shrinkage rate (0.25)>gray scale(0.18)> uniformity of char line (0.16)> width of char line (0.14). The comprehensive ash characterization of burning cigarette could be divided into three levels: excellent, good, and poor, the score range of each level was (85,100], [75,85], and [60,75), respectively, the comparison of bar charts of representative cigarettes of different levels proved that the comprehensive score could objectively reflect the advantages and disadvantages of the ash characterization of burning cigarette.
2024, 39(6): 101-107,115.
doi: 10.12187/2024.06.012
Abstract:
A heated cigarette end quality inspection system based on machine vision detection technology was designed to address the difficulty of online detection of common quality defects such as cigarette deformation, hollowing, and looseness at the end of heated cigarettes. The system utilized hardware such as high-speed counting cards, industrial cameras, and flash controllers to complete image acquisition, and software was set up in the industrial computer for image processing and end quality detection. Firstly, the Canny algorithm was used for cigarette contour detection and recognition in the industrial computer. Then, cigarette deformation was determined based on the mean and standard deviation of the contour radius, cigarette hollow was identified based on global threshold binarization, and cigarette looseness was identified based on local adaptive binarization. Based on the recognition results, the end defects of cigarette deformation, hollowing, and looseness were eliminated online. The performance of the binary algorithm used in the system and its practical application in production were validated. The results showed that compared with OTSU, Bernsen, Niblack and other methods, global threshold binarization had the highest accuracy (99.8%) in hollow detection, and adaptive binarization had the highest accuracy (99.0%) in looseness detection. The system had a detection accuracy of ≥99% for defects such as deformation, hollowing, and looseness of heated cigarette ends, and had significant advantages in calculation time. It was suitable for high-speed operation requirements of production lines and could provide support for improving the quality of heated cigarette ends and production process control.
A heated cigarette end quality inspection system based on machine vision detection technology was designed to address the difficulty of online detection of common quality defects such as cigarette deformation, hollowing, and looseness at the end of heated cigarettes. The system utilized hardware such as high-speed counting cards, industrial cameras, and flash controllers to complete image acquisition, and software was set up in the industrial computer for image processing and end quality detection. Firstly, the Canny algorithm was used for cigarette contour detection and recognition in the industrial computer. Then, cigarette deformation was determined based on the mean and standard deviation of the contour radius, cigarette hollow was identified based on global threshold binarization, and cigarette looseness was identified based on local adaptive binarization. Based on the recognition results, the end defects of cigarette deformation, hollowing, and looseness were eliminated online. The performance of the binary algorithm used in the system and its practical application in production were validated. The results showed that compared with OTSU, Bernsen, Niblack and other methods, global threshold binarization had the highest accuracy (99.8%) in hollow detection, and adaptive binarization had the highest accuracy (99.0%) in looseness detection. The system had a detection accuracy of ≥99% for defects such as deformation, hollowing, and looseness of heated cigarette ends, and had significant advantages in calculation time. It was suitable for high-speed operation requirements of production lines and could provide support for improving the quality of heated cigarette ends and production process control.
2024, 39(6): 108-115.
doi: 10.12187/2024.06.013
Abstract:
To explore the impact of radiative heat transfer on the temperature distribution and aerosol release in centrally heated cigarettes, a high-emissivity heating pin was fabricated by coating a low-emissivity heating element with a silicone high-emissivity coating. The emissivity values of the high/low emissivity heating pins were measured, and simulations and measurements of the temperature distribution and actual temperatures at specific locations within the cigarette during heating with both types of pins were conducted. Additionally, the aerosol release from the tobacco rod during the heating process was examined. The results showed that the emissivity values of the high/low emissivity heating pins were 90% and 10% respectively. After heating for 200 s using the same temperature curve setup, compared to the low-emissivity heating element, the internal average temperature of the cigarette heated by the high-emissivity heating pin was higher (154.1 ℃), with a smaller temperature difference from the heating element and a more uniform temperature distribution. When heated by the high-emissivity heating pin, the total particulate matter, nicotine, and glycerol release in the cigarette aerosol increased by 42.8%, 17.6%, and 44.5% respectively, compared to those heated by the low-emissivity heating pin. In conclusion,high-emissivity heating pins utilizing radiative heat transfer plays a crucial role in enhancing the heating efficiency of centrally heated cigarettes, providing theoretical guidance and data support for the design and improvement of central heating tobacco devices.
To explore the impact of radiative heat transfer on the temperature distribution and aerosol release in centrally heated cigarettes, a high-emissivity heating pin was fabricated by coating a low-emissivity heating element with a silicone high-emissivity coating. The emissivity values of the high/low emissivity heating pins were measured, and simulations and measurements of the temperature distribution and actual temperatures at specific locations within the cigarette during heating with both types of pins were conducted. Additionally, the aerosol release from the tobacco rod during the heating process was examined. The results showed that the emissivity values of the high/low emissivity heating pins were 90% and 10% respectively. After heating for 200 s using the same temperature curve setup, compared to the low-emissivity heating element, the internal average temperature of the cigarette heated by the high-emissivity heating pin was higher (154.1 ℃), with a smaller temperature difference from the heating element and a more uniform temperature distribution. When heated by the high-emissivity heating pin, the total particulate matter, nicotine, and glycerol release in the cigarette aerosol increased by 42.8%, 17.6%, and 44.5% respectively, compared to those heated by the low-emissivity heating pin. In conclusion,high-emissivity heating pins utilizing radiative heat transfer plays a crucial role in enhancing the heating efficiency of centrally heated cigarettes, providing theoretical guidance and data support for the design and improvement of central heating tobacco devices.
2024, 39(6): 116-126.
doi: 10.12187/2024.06.014
Abstract:
To reveal the mass transfer mechanism during the smoking process of heated cigarettes, a kinetic model for the release of key smoke components in the tobacco rod section and a puff-by-puff retention model for the filter section were developed,which were used to establish the mass transfer behavior of propylene glycol, glycerol, and nicotine in heated cigarettes. Utilizing COMSOL Multiphysics software, numerical solutions were obtained to simulate the vemaining quantities and concentration fields of these components in both the tobacco rod and filter sections during each puff. The results showed that the simulated remaining quantities of propylene glycol, glycerol, and nicotine in the tobacco rod during puffing closely matched experimental values, indicating that the kinetic model effectively reflects the release mechanisms of these three key components in heated cigarettes. Similarly, the simulated release amounts of propylene glycol, glycerol, and nicotine at the smoke outlet aligned well with experimental data, demonstrating that the retention model accurately captures the retention mechanism of these smoke components in the filter during the smoking process.It was also found that the mass transfer efficiency of solid-phase substances near the outer wall of the tobacco rod was lower than that near the heating element. As the number of puffs increased, the mass concentration of propylene glycol, glycerol, and nicotine in the smoke dynamically changed within both the tobacco rod and filter sections. The concentration in the filter section initially increased and then decreased, while in the tobacco rod, the concentration began to decline after the second puff. During each puff, the mass concentrations of propylene glycol, glycerol, and nicotine in both the tobacco rod and filter sections changed dynamically with variations in airflow velocity.
To reveal the mass transfer mechanism during the smoking process of heated cigarettes, a kinetic model for the release of key smoke components in the tobacco rod section and a puff-by-puff retention model for the filter section were developed,which were used to establish the mass transfer behavior of propylene glycol, glycerol, and nicotine in heated cigarettes. Utilizing COMSOL Multiphysics software, numerical solutions were obtained to simulate the vemaining quantities and concentration fields of these components in both the tobacco rod and filter sections during each puff. The results showed that the simulated remaining quantities of propylene glycol, glycerol, and nicotine in the tobacco rod during puffing closely matched experimental values, indicating that the kinetic model effectively reflects the release mechanisms of these three key components in heated cigarettes. Similarly, the simulated release amounts of propylene glycol, glycerol, and nicotine at the smoke outlet aligned well with experimental data, demonstrating that the retention model accurately captures the retention mechanism of these smoke components in the filter during the smoking process.It was also found that the mass transfer efficiency of solid-phase substances near the outer wall of the tobacco rod was lower than that near the heating element. As the number of puffs increased, the mass concentration of propylene glycol, glycerol, and nicotine in the smoke dynamically changed within both the tobacco rod and filter sections. The concentration in the filter section initially increased and then decreased, while in the tobacco rod, the concentration began to decline after the second puff. During each puff, the mass concentrations of propylene glycol, glycerol, and nicotine in both the tobacco rod and filter sections changed dynamically with variations in airflow velocity.
2016, 31(3): 21-32.
doi: 10.3969/j.issn.2096-1553.2016.3.004
2015, 30(5-6): 17-21.
doi: 10.3969/j.issn.2095-476X.2015.5/6.004
2014, 29(5): 56-59,67.
doi: 10.3969/j.issn.2095-476X.2014.05.013
2014, 29(1): 22-28.
doi: 10.3969/j.issn.2095-476X.2014.01.004
2018, 33(4): 73-78,85.
doi: 10.3969/j.issn.2096-1553.2018.04.010
2017, 32(1): 89-96.
doi: 10.3969/j.issn.2096-1553.2017.1.013
2014, 29(1): 15-21.
doi: 10.3969/j.issn.2095-476X.2014.01.003
2015, 30(1): 55-62.
doi: 10.3969/j.issn.2095-476X.2015.01.012
2016, 31(1): 67-74.
doi: 10.3969/j.issn.2096-1553.2016.1.012
2014, 29(1): 38-43,53.
doi: 10.3969/j.issn.2095-476X.2014.01.007
2012, 27(4): 56-59,74.
doi: 10.3969/j.issn.1004-1478.2012.04.015
2018, 33(1): 79-87.
doi: 10.3969/j.issn.2096-1553.2018.01.010
2014, 29(2): 62-66.
doi: 10.3969/j.issn.2095-476X.2014.02.016
2017, 32(5): 66-73.
doi: 10.3969/j.issn.2096-1553.2017.5.009
2014, 29(3): 7-11.
doi: 10.3969/j.issn.2095-476X.2014.03.002
2014, 29(3): 25-29.
doi: 10.3969/j.issn.2095-476X.2014.03.006
2014, 29(5): 17-22.
doi: 10.3969/j.issn.2095-476X.2014.05.004
2017, 32(2): 64-70.
doi: 10.3969/j.issn.2096-1553.2017.2.010
2014, 29(2): 58-61.
doi: 10.3969/j.issn.2095-476X.2014.02.015
2016, 31(3): 89-92.
doi: 10.3969/j.issn.2096-1553.2016.3.012
2013, 28(1): 83-85.
doi: 10.3969/j.issn.2095-476X.2013.01.020
2012, 27(4): 52-55.
doi: 10.3969/j.issn.1004-1478.2012.04.014
2016, 31(3): 63-73.
doi: 10.3969/j.issn.2096-1553.2016.3.009
2016, 31(1): 55-60.
doi: 10.3969/j.issn.2096-1553.2016.1.010
2014, 29(1): 7-14.
doi: 10.3969/j.issn.2095-476X.2014.01.002
2018, 33(1): 49-55.
doi: 10.3969/j.issn.2096-1553.2018.01.007
2017, 32(1): 82-88.
doi: 10.3969/j.issn.2096-1553.2017.1.012
2013, 28(4): 34-36.
doi: 10.3969/j.issn.2095-476X.2013.04.008
2018, 33(1): 96-103.
doi: 10.3969/j.issn.2096-1553.2018.01.012
2014, 29(1): 94-97,108.
doi: 10.3969/j.issn.2095-476X.2014.01.020
2016, 31(1): 1-5.
doi: 10.3969/j.issn.2096-1553.2016.1.001
2011, 26(1): 62-65.
doi: 10.3969/j.issn.1004-1478.2011.01.016
2018, 33(1): 13-25.
doi: 10.3969/j.issn.2096-1553.2018.01.003
2016, 31(2): 54-65.
doi: 10.3969/j.issn.2096-1553.2016.2.008
2016, 31(1): 17-22,28.
doi: 10.3969/j.issn.2096-1553.2016.1.004
2016, 31(4): 49-54.
doi: 10.3969/j.issn.2096-1553.2016.4.007
2017, 32(4): 1-7.
doi: 10.3969/j.issn.2096-1553.2017.4.001
2015, 30(5-6): 43-48.
doi: 10.3969/j.issn.2095-476X.2015.5/6.009
2015, 30(2): 16-21.
doi: 10.3969/j.issn.2095-476X.2015.02.004
2022, 37(4): 34-40.
doi: 10.12187/2022.04.005
2017, 32(2): 13-19.
doi: 10.3969/j.issn.2096-1553.2017.2.003
2016, 31(3): 49-56.
doi: 10.3969/j.issn.2096-1553.2016.3.007
2018, 33(1): 72-78.
doi: 10.3969/j.issn.2096-1553.2018.01.009
2018, 33(3): 45-50.
doi: 10.3969/j.issn.2096-1553.2018.03.006
2016, 31(2): 87-96.
doi: 10.3969/j.issn.2096-1553.2016.2.012
2017, 32(2): 7-12.
doi: 10.3969/j.issn.2096-1553.2017.2.002
2017, 32(1): 1-6.
doi: 10.3969/j.issn.2096-1553.2017.1.001
2015, 30(5-6): 58-63.
doi: 10.3969/j.issn.2095-476X.2015.5/6.012
2017, 32(5): 42-48.
doi: 10.3969/j.issn.2096-1553.2017.5.006
2015, 30(5-6): 12-16.
doi: 10.3969/j.issn.2095-476X.2015.5/6.003
2018, 33(1): 34-42.
doi: 10.3969/j.issn.2096-1553.2018.01.005
2017, 32(3): 63-72.
doi: 10.3969/j.issn.2096-1553.2017.3.011
2018, 33(1): 56-71.
doi: 10.3969/j.issn.2096-1553.2018.01.008
2017, 32(4): 93-99.
doi: 10.3969/j.issn.2096-1553.2017.4.014
2016, 31(2): 35-40.
doi: 10.3969/j.issn.2096-1553.2016.2.005
2016, 31(1): 105-108.
doi: 10.3969/j.issn.2096-1553.2016.1.016
2017, 32(1): 13-20.
doi: 10.3969/j.issn.2096-1553.2017.1.003
2022, 37(2): 94-101.
doi: 10.12187/2022.02.013
2014, 29(3): 65-67.
doi: 10.3969/j.issn.2095-476X.2014.03.015
2016, 31(2): 74-80.
doi: 10.3969/j.issn.2096-1553.2016.2.010
2015, 30(1): 63-66.
doi: 10.3969/j.issn.2095-476X.2015.01.013
2013, 28(2): 18-21.
doi: 10.3969/j.issn.2095-476X.2013.02.005
2022, 37(5): 50-60.
doi: 10.12187/2022.05.006
2016, 31(4): 1-14.
doi: 10.3969/j.issn.2096-1553.2016.4.001
2017, 32(5): 49-56.
doi: 10.3969/j.issn.2096-1553.2017.5.007
2019, 34(2): 71-81.
doi: 10.3969/j.issn.2096-1553.2019.02.010
2018, 33(1): 104-108.
doi: 10.3969/j.issn.2096-1553.2018.01.013
2021, 36(4): 29-36.
doi: 10.12187/2021.04.004
2017, 32(5): 81-87.
doi: 10.3969/j.issn.2096-1553.2017.5.011
2014, 29(1): 34-37.
doi: 10.3969/j.issn.2095-476X.2014.01.006
2014, 29(3): 52-56.
doi: 10.3969/j.issn.2095-476X.2014.03.012
2014, 29(5): 47-51.
doi: 10.3969/j.issn.2095-476X.2014.05.011
2018, 33(4): 86-100,108.
doi: 10.3969/j.issn.2096-1553.2018.04.012
2022, 37(3): 82-87.
doi: 10.12187/2022.03.011
2016, 31(4): 55-59.
doi: 10.3969/j.issn.2096-1553.2016.4.008
2016, 31(4): 102-108.
doi: 10.3969/j.issn.2096-1553.2016.4.015
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
