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530 results on '"Dong, Xiuping"'

2. Research Progress on 3D Printing Technology in the Field of Space Food Processing

Author

TONG Qiang, XIAO Shuailei, LI Yi, JIANG Yu, DONG Xiuping

Subjects
space food, 3d printing, astronauts, additive manufacturing, Food processing and manufacture, TP368-456
Abstract

With the realization of “Space 180”, as well as the proposal of the “Space Home Port” program and the manned Mars exploration program, taikonaunts have gradually undertaken more long-term missions in deep space. Therefore, the supply technology of space foods is facing new challenges. Three-dimensional printing technology, also known as additive manufacturing technology, provides a new idea to solve space food problems because of its ability to produce highly customized and personalized foods. Through research and analysis, this article introduces common 3D food printing methods, systematically discusses the application of 3D printing technology in the design and production of space food shapes and the regulation of nutrients and flavor as well as its advantages in enabling the long-term storage and transportation of space foods, and points out the unique challenges of 3D printed food production in the space environment, including printing and shaping under microgravity conditions, and the impact of cosmic radiation on materials and equipment. Finally, an outlook on future trends and directions for 3D printed space food technology is provided, aiming to provide a reference for space food innovation.

Published
2024
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26. Analysis of the Flavor Quality of Coffee Using Multiple Omic Technologies Combined with Electronic Sensory Detection Technology

Author

LI Yulian, ZHENG Jianyi, HUANG Xuhui, DONG Xiuping, ZHAO Baomin, QIN Lei

Subjects
coffee, fusion of multiple omics technologies, electronic sensory detection, taste, aroma, Food processing and manufacture, TP368-456
Abstract

By the combined use of metabolomics, flavoromics, and rapid electronic sensory detection technology, this study identified and analyzed the differences in flavor quality of six coffees. The results suggested that 2,6-dimethylpyrazine, 2-ethylhexan-1-ol, acetoin, isovaleric acid, and methyl valerate could be employed as aroma markers to distinguish coffees with different degrees of roasting. Additionally, 48 compounds, including guanine, tryptophan-alanine, crotonic acid, and 1-methyladenosine, were found to be the metabolic difference indicators to distinguish coffee powder from different geographical origins and their mixed samples. The major taste compounds of lightly roasted coffee were 1,4-D-xylose, alanine, isoleucine, and phenylalanine. Maltotriose was found to be a major compound in moderately roasted coffee, which also contained a lesser amount of inosine. The combination of electronic nose and electronic tongue detection with principal component analysis (PCA) could be used for rapid classification and variety identification of coffee. These results provide a theoretical basis and technical support for the production of coffee as well as a reference for establishing standards to evaluate the flavor and quality of coffee.

Published
2023
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