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1,370 results on '"Xu, Xueming"'

5. Research Advances in the Effect of Dielectric Thawing on the Quality of Raw Meat

Author

ZHANG Xiao, JIN Yamei, WU Yuhang, YAO Huangbing, YANG Na, XU Xueming

Subjects
dielectric properties, radio-frequency thawing, microwave thawing, raw meat, influential factors, Food processing and manufacture, TP368-456
Abstract

Thawing is an important unit operation in the processing of frozen meat. Some of the major concerns for its application are thawing duration, temperature uniformity, juice loss, cooking loss, freshness, texture characteristics and taste changes. Good thawing quality for frozen meat can be obtained by choosing appropriate thawing technologies and processing parameters. The traditional thawing technologies include air thawing and water immersion thawing, while several novel physical field thawing methods have been developed include microwave thawing, radio-frequency thawing, infrared thawing and ohmic thawing. The microwave and radio-frequency methods, which both utilize high-frequency electromagnetic wave as excitation source, have seen increasing application in the field of frozen meat processing because of short operating time and high efficiency. This article reviews dielectric thawing technology, summarizes its key influential factors, discusses the changes in meat quality during the dielectric thawing process, and puts forward some thoughts regarding the common problems and future research directions in dielectric thawing.

Published
2024
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6. Progress in Application of Magnetic Field Technology in the Processing of Agricultural Products

Author

YAO Huangbing, JIN Yamei, ZHANG Lingtao, WU Shilin, ZHENG Zitao, WANG Ting, YANG Na, XU Xueming

Subjects
magnetic field, biological effect, agricultural product, storage, sterilization, fermentation, Food processing and manufacture, TP368-456
Abstract

With the development of modern agricultural technology and the in-depth research of the biological effect of magnetic field, magnetic field technology has been widely used in various fields of agricultural science. Appropriate magnetic field conditions such as proper intensity, waveform, and frequency can give rise to specific non-thermal effects on agricultural raw materials, which can regulate the metabolism, respiration and mass and heat transfer efficiency of biological tissues and cells, mainly by influencing water cluster, cell morphology, biomolecular activity, and gene expression. Therefore, compared with other physical processing methods, its effects manifest more slowly. Moreover, the same magnetic field parameters could show different effects on different processed objects. At present, magnetic field technology has been verified and applied in the field of agricultural products processing, mainly including assistance in the preservation, sterilization, fermentation, and extraction of agricultural products. This article summarizes the current status of research and application of magnetic field biochemical technology in agricultural products processing, and discusses the existing problems and future trends, which will provide a reference for researchers interested in the application of this technology in the agricultural field.

Published
2024
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32. Room to Grow: Understanding Personal Characteristics Behind Self Improvement Using Social Media

Author

Dong, MeiXing, Xu, Xueming, Zhang, Yiwei, Stewart, Ian, and Mihalcea, Rada

Subjects
Computer Science - Computation and Language
Abstract

Many people aim for change, but not everyone succeeds. While there are a number of social psychology theories that propose motivation-related characteristics of those who persist with change, few computational studies have explored the motivational stage of personal change. In this paper, we investigate a new dataset consisting of the writings of people who manifest intention to change, some of whom persist while others do not. Using a variety of linguistic analysis techniques, we first examine the writing patterns that distinguish the two groups of people. Persistent people tend to reference more topics related to long-term self-improvement and use a more complicated writing style. Drawing on these consistent differences, we build a classifier that can reliably identify the people more likely to persist, based on their language. Our experiments provide new insights into the motivation-related behavior of people who persist with their intention to change., Comment: 10 pages, Accepted to be published at SocialNLP at NAACL'21

Published
2021

46. Recent Progress on Electric Field Technology in Food Sterilization

Author

ZHENG Zitao, JIN Yamei, ZHANG Lingtao, WU Shilin, XU Xueming, YANG Na

Subjects
sterilization, electric field, thermal effect, non-thermal effect, electroporation, electrical breakdown, Food processing and manufacture, TP368-456
Abstract

The sterilization operation in food production is a key process to ensure the safety of food products, and most existing technologies for food sterilization utilizes thermal and/or non-thermal effects. Conventional heat sterilization requires a heat transfer medium, which is completed in a certain period of time at a certain temperature. Electric field processing, a non-conventional food processing technology which utilizes both thermal and non-thermal effects, can reduce the effective temperature threshold and time of conventional heat sterilization, thereby better retaining the nutritional value of foods with less impact on the sensory quality, flavor and color. This paper reviews the principles of ohmic heating sterilization, high-voltage pulsed electric field sterilization and induced electric field sterilization as well as the frontiers and progress in these sterilization technologies in the food industry, discusses the characteristics and differences between the current electric field technologies, and presents an outlook on their future development.

Published
2023
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47. Effects of static magnetic field-assisted preservation on the quality of blueberry

Author

ZHOU Yuyi, YANG Na, MENG Man, WEI Jian, and XU Xueming

Subjects
static magnetic field, preservation, blueberry, quality, active ingredient, Food processing and manufacture, TP368-456
Abstract

Objective: This study aimed to explore a new method to improve the blueberry quality during the preservation. Methods: Blueberries were stored at 4 ℃ for 7 days in 0, 3, 6 and 10 mT static magnetic fields respectively. Meanwhile, the apparent morphology, weight loss rate, decay rate, content of anthocyanidin and total phenol cell membrane permeability, superoxide dismutase activity and content of malondialdehyde of blueberries were analyzed. Results: The physicochemical properties of blueberries improved significantly with the increase of magnetic-field strength. Compared with the control, most of the blueberries treated by 10 mT static magnetic field remained plump during the storage. The weight loss and decay rate of blueberries decreased by 55.63% and 62.14%, respectively. In addition, the loss of anthocyanin and phenolic substances was reduced. Conclusion: The quality of blueberry was significantly improved by static magnetic field-assisted preservation.

Published
2023
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