To explore the effect of micronization on the structural, functional, and antioxidant properties of wheat bran, wheat bran with mean particle size (D₅₀) of 46.08, 34.29, 26.51, 26.35, and 26.05 μm were prepared by using an ultrafine pulverizer under different rolling frequencies (0, 6, 9, 12, and 15 times). The main chemical components and structural, functional, and antioxidant properties of the wheat bran were compared and a correlation analysis was conducted. As the D₅₀ of the wheat bran decreased from 46.08 μm to 26.05 μm, the micromorphology exhibited the destruction of the bundle structure, which is formed by starch and fiber, during which the starch particles peeled off, the fiber fragments destructed, and some of the slim fiber fragments attached to the surfaces of the starch granules. According to the X-ray diffraction pattern, part of the crystalline structure was transformed into an amorphous structure and the crystallization index decreased from 13.08% to 3.95%. According to the near-infrared spectrum, more active groups, such as the hydroxyl group, were exposed; however, no new groups were generated. These structural changes accordingly caused changes in the chemical components, functional properties, and antioxidant properties of the wheat bran. Specifically, the protein, total phenols, total flavonoids, and fatty acid content increased by 6.72%, 23.47%, 19.07%, and 172.88%, respectively. The lipase activity, antioxidant activity in vitro (DPPH• scavenging activity, ABTS⁺• scavenging activity, and ferric reducing antioxidant power), and the water-holding, cholesterol-adsorption, sodium nitrite-adsorption, and cation-exchange capacities, were enhanced to some extent. The oil-holding capacity decreased from 3.01 g/g to 1.32 g/g. The swelling capacity decreased first and then increased and the swelling capacity of the wheat bran with a D₅₀ of 34.29 μm was the lowest (3.62 mL/g). Therefore, the micronization could be used as a pretreatment method to improve the functional and antioxidant properties of wheat bran; however, the optimal particle size of wheat bran is based on the function of the product.

Sweet cherry has many cultivars with different storability and nutritional properties. To reveal the reasons for the differences in storability among cultivars and improve the quality of sweet cherries, the surface microstructure of four representative sweet cherry cultivars (Red Light, Ranier, Red Agate, Friendship) epidermis and peduncle at harvest were examined and the effects of carboxymethyl chitosan-gelatin (CMCS-GL) based edible coating incorporating CaCl₂ and ascorbic acid (AA) (AA-CaCl₂-CMCS-GL) on the quality and nutritional characteristics of sweet cherry were evaluated. Results showed there were significant differences in the wax distribution of the epidermis and the number of stomata on the peduncle surface between four cultivars of sweet cherries at harvest, which was closely related to fruit decay ratio during storage. AA-CaCl₂-CMCS-GL coating delayed the onset of decay and the fruit decay ratio in coated groups (3.0%–15.3%) was significantly lower than in control groups (17.7%–63.0%) after 33 d storage. The coating also helped to maintain the quality and nutritional characteristics of four sweet cherry cultivars, including reducing weight loss, maintaining better skin color, peduncle freshness, higher fruit firmness, titratable acidity, AA, total phenolics content, total anthocyanins concentration, and antioxidant capacity. These results suggested that AA-CaCl₂-CMCS-GL coating could be considered as a new preservation method for improving postharvest quality and nutritional properties of different sweet cherry cultivars.

The particle size of wheat bran plays an important role in the quality of reconstituted whole-wheat flour and its products. The effects of wheat bran particle size on the quality of reconstituted whole-wheat flour and its cooked noodles were analyzed; the mean particle size (D₅₀) of wheat bran ranged from 26.05 to 46.08 μm. Results show that the decreases in D₅₀ of wheat bran induced the changes in the quality of whole-wheat flour and its noodles. Specifically, the damaged starch content, water absorption, and the solvent retention capacity of sodium carbonate and sucrose of whole-wheat flour increased at various degrees, while pasting viscosity decreased, and the gluten index and SDS-sedimentation volume increased first and then decreased. The cooking yield, cooking loss, and break rate of fresh noodles decreased first and reached a trough at D₅₀ of 26.05 μm, and then increased. The adhesiveness of cooked noodles increased, the score of smoothness, taste, appearance, and color increased to a stable value, but the hardness, springiness, cohesiveness, resilience, firmness score, and elasticity score increased first and then decreased. These turning points of changing trends of indexes mostly occurred when the D₅₀ of wheat bran was 26.51 μm. In conclusion, whole-wheat noodles with wheat bran of D₅₀ of 26.51 μm addition exhibit better cooking, textural, and sensory properties than those with smaller or larger wheat bran. Excessive crushing of wheat bran not only costs highly in terms of energy, but also has a negative impact on the quality of the noodles.

Edible coatings have attracted the attention of researchers in recent years due to their degradability, safety, non-toxicity, low cost, good preservation effect, and other advantages. To prepare a new edible film with good mechanical and barrier properties, carboxymethyl chitosan (CMCS) and gelatin (GL) were selected as the film-forming matrix in this experiment, and glycerol, CaCl₂, Tween-20, and ascorbic acid (AA) have been added as plasticizers, crosslinking agents, surfactants, and antioxidants. Crosslinking agents and antioxidants first, the film was prepared by the casting method, and single factor tests were used to compare the effects of different CMCS: GL (w:w), glycerol, CaCl₂, Tween-20, and AA on mechanical properties (Tensile Strength (TS), Elongation at break (EAB)) and barrier properties (Water Vapor Permeability (WVP), Oxygen Permeability (OP)). Then, the weighting of each performance index is determined by a combination of principal component analysis and the comprehensive membership evaluation method. The formula for calculating the overall rating of edible film performance was determined. Finally, the manufacturing process of edible film with better performance was optimized by a response surface test. The results showed that the influence of each factor on the performance of the edible film was as follows: Glycerol addition > CaCl₂ addition > CMCS:GL, Tween-20, and AA had no significant influence on the performance of the edible film. When calculating the overall edible film property score, the weights of TS, EAB, WVP, and OP were 0.251, 0.068, 0.334, and 0.347, respectively. The optimal formulation for an edible film based on CMCS-GL with better properties than pure CMCS and GL film was CMCS:GL = 2:1, with the addition of 1% glycerol, 2% CaCl₂, 0.1% Tween-20, and 2% AA. The TS, EAB, OP, and WVP of the film obtained with this formula were: 16.28 MPa, 71.46%, 1.39 × 10⁻¹² g·cm/(cm²·s·Pa), 5.10 × 10⁻¹¹ cm³·cm/(m²·s·Pa), respectively. This study suggests that CMCS-GL-based edible coatings can be used as a new food packaging material.

To determine the patterns and influencing factors of the mechanical properties of millet stems from different varieties during the maturity period, this study employed a complete block experiment method and conducted shearing and bending tests on millet stems using the INSTRON5544 electronic universal material testing machine. The research investigated the variation in the shear strength, specific shear energy, bending strength, elastic modulus, and bending stiffness at different internode positions of the stems of Changza 466, Zhangza 16, and Jingu 21 during their maturity period. The results indicated that the variety had a significant impact on the mechanical properties of millet stems: from largest to smallest, the order of shear and bending forces was Jingu 21, Zhangza 16, and Changza 466. The shear strength and bending strength of Jingu 21 were the greatest among the three stem samples. The internode position significantly affected the shear mechanical properties of the millet stems, showing a general trend of decreasing shear strength with ascending internode position. The effect of the internode position on the bending stiffness was highly significant, whereas its impact on the bending strength and elastic modulus was not significant. The shear strength of the millet stems ranged from 3.866 ± 1.086 to 6.953 ± 2.208 MPa, significantly lower than the bending strength, which ranged from 18.934 ± 4.374 to 34.286 ± 6.875 MPa. The lowest shear strength and specific shearing energy, recorded at the fifth internode, were 4.028 ± 1.918 MPa and 15.097 ± 12.633 MJ/mm², respectively. Jingu 21 and Changza 466 exhibit better lodging resistance than Zhangza 16. It is recommended to use a cutting-type platform for harvesting millet stems, with the cutting height set at the fifth internode position. This study provides a theoretical basis for the design of millet harvesting machinery and the selection of harvest parameters.

To solve the problem of large sowing amount and poor sowing uniformity for millet, according to the physical characteristics of the millet seed and its sowing agronomic requirements, an electromagnetic vibration type fine and small-amount seeder was designed, and the main technical parameters of the seeder were determined, in order to realize the functions of furrow opening, electronically controlled seed metering, soil covering and pressing. Based on the principle of electromagnetic vibration, an electromagnetic vibration type seed metering device was designed to achieve uniform seeding of the millet seed with a small sowing amount; a seeding amount electronic control device was designed using an STM32 microcontroller, which realized the switching to sowing agronomic mode and the adjustment of the seeding amount with sowing operation speed; a vibration experimental bench was set up to simulate the vibration state of field operation, and studies on the seeding performance and vibration damping of the seed metering device by the isolation spring were carried out, as well as field sowing tests for verification. When the working voltage of the seed metering device is 80–160 V, the coefficients of variation for seeding uniformity per row and for total seeding uniformity are not greater than 3.57% and 2.39%, respectively, and the seed damage rate is less than 0.5%. The installation of isolation springs can increase the maximum vibration acceleration of the seed metering device by 10.61–28.20%, significantly reducing the impact of external vibrations on the seed metering device. Within the range of suitable sowing operation speeds, the electronic control device can meet the seeding amounts along with sowing operation speed in the 6, 7.5 and 9 kg/hm² sowing agronomic modes, and the coefficient of variation for seeding uniformity per row, for total seeding uniformity and for sowing uniformity are not greater than 4.63%, 2.48% and 23.38%, respectively. This study provides a reference for the development of sowing machinery for millet crop.