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Articles 931 - 960 of 4816
Full-Text Articles in Life Sciences
Application Of Wireless Temperature Sensor In Food Logistics Preservation, Ran Xu, Xi-Long He
Application Of Wireless Temperature Sensor In Food Logistics Preservation, Ran Xu, Xi-Long He
Food and Machinery
Temperature is an important factor that affects the preservation of food logistics, and the quality of food in the process of food logistics. The application research of wireless temperature sensors in food logistics preservation were summarized in this review, from three aspects including different types, installation locations and packaging forms of wireless temperature sensors. The application trend of wireless temperature sensor in food logistics preservation was also predicted.
Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun
Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun
Food and Machinery
The change rule of main indexes of frozen surimi was introduced, and the influencing factors of surimi protein denaturation were briefly analyzed and discussed. Moreover, the regulation methods of surimi protein in antifreeze were reviewed.
Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin
Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin
Food and Machinery
To explore the drying characteristics and moisture migration and diffusion characteristics of apricot slices in the microwave freeze-drying process of ultrasonic pretreatment, microwave vacuum-freeze drying technology was selected, and the transverse relaxation time T2 inversion spectra of apricot slices during MFD drying under different ultrasonic pretreatment conditions were measured by low field nuclear magnetic resonance. The results showed that ultrasonic pretreatment had a great influence on the drying rate of apricot slices in the early stage of MFD. Scanning electron microscopy showed that the best ultrasonic treatment condition for internal structure was 350 W, 35 ℃, 15 min, and it …
Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling
Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling
Food and Machinery
This study aims to investigate the hot air drying characteristics of Astragalus slices, and the kinetics of the drying process. The hot air drying experiment was conducted with hot air temperature, air velocity and slice thickness as experimental factors. The hot air temperatures are 40, 50 and 60 ℃ with the air velocities of 0.4, 0.8 and 1.2 m/s, and slice thicknesses are 3, 6 and 9 mm, respectively. The effects of them on the hot air drying curves, effective moisture diffusivity coefficient, rehydration performance and color difference of Astragalus slices were investigated respectively. The Weibull distribution was used to …
Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting
Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting
Food and Machinery
The nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, collected from Hechun town in Zhanjiang, were measured and determined in order to lay the foundation for the further development and utilization of this species. Results showed that the contents of moisture, crude fats, crude fiber, total carbohydrates, fructose, glucose, sucrose and citric acid in fresh fruits of P. guajava L. cv. Pearl were (88.98±0.04) g/100 g, (0.11±0.01) g/100 g, (2.27±0.01) g/100 g, (5.78±0.02) g/100 g, (22.00±0.20) mg/g, (22.05±0.25) mg/g, (12.45±0.15) mg/g, and (1.68±0.02), respectively. The content of crude protein was (0.78±0.01) g/100 g, and 16 kinds …
A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm, Yang Zheng-Wei, Zhang Xin, Li Qing-Sheng, Miao Nan, Wang Zhi-Qiang, Li Cai-Hong, Yuan Wen-Hao, Ma Yun-Xia, Zhou Zhi
A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm, Yang Zheng-Wei, Zhang Xin, Li Qing-Sheng, Miao Nan, Wang Zhi-Qiang, Li Cai-Hong, Yuan Wen-Hao, Ma Yun-Xia, Zhou Zhi
Food and Machinery
Pu-erh tea storage year detection has the problems of cumbersome operation and complicated evaluation process. On this basis, a voltammetric electronic tongue (VE-Tongue) came out for fast detection of different storage years of Pu-erh tea. Conventional pattern recognition method of VE-Tongue was mainly based on manual feature design combined with shallow machine learning algorithms. In this study, a deep learning algorithm was introduced into pattern recognition method of VE-Tongue. A hybrid pattern recognition method based on combination of one-dimension convolutional neural network (1-D CNN) and extreme machine learning (ELM) was proposed. The 1-D CNN-ELM model combined with VE-Tongue was utilized …
Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts, Su Zhi-Min, Huang Xiao-Ping, Liu Fei, Wu Zhen
Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts, Su Zhi-Min, Huang Xiao-Ping, Liu Fei, Wu Zhen
Food and Machinery
In order to establish a method for evaluating the taste quality of edible salts, by taking 5 different raw materials edible salts as research object, a combination of electronic tongue technique with fuzzy sensory evaluation, and the method of principle component analysis (PCA) were deeply analyzed. The results showed: by analyzing the testing results of electronic tongue of edible salts, using PCA, the weight factor of fresh, saline, astringency, bitterness, and richness of the edible salt's sensory index were 0.32, 0.23,0.22, 0.18, 0.05, and, respectively. Based on the sensory evaluation data of sensory evaluator and corresponding fuzzy matrices were analyzed …
The Regulation System Of Food Safety In Britain After“Mad Cow Disease” And Its Inspiration——On The International Competitiveness Of British Food, Qin Bao-Qun
Food and Machinery
In practice, the British food processing industry was hit hard after the “Mad Cow Disease” incident, and the British government finally took active measures to promote the transformation of food safety and security system to consumer life and health, and established a strict food safety legal system, established strict food safety legislation and all-round food safety education system. Therefore, observing the food safety supervision system in China by the British food safety supervision system, we can find that there are still problems such as the interference of “localism”, the malady of long management, the proof rule of “who claims who …
Improvement Of Tear-Tape Roll Positioning Device For Yb55 Cigarette Packing Machine, He Ren, Tian Jing, Bi Jun-Yi, Tang Shi-Xiang
Improvement Of Tear-Tape Roll Positioning Device For Yb55 Cigarette Packing Machine, He Ren, Tian Jing, Bi Jun-Yi, Tang Shi-Xiang
Food and Machinery
This article utilizes the spring ball locking structure to design a fast tear-tape roll positioning device. The application results of this device show that the tear-tape roll replacement time of the operator’s is shortened from 90 s to 24 s, and the frequency of use failures caused by the inadequate locking of the tear-tape roll is reduced from 1.4/week to 0/week, which effectively improves the operation efficiency of equipment and the stability of cigarette packaging quality.
Effects Of Storage Conditions On Physical And Chemical Characteristics Of Almond Protein Isolates, Wang Wei-Qing, Li Xiu-Ting, Zhou Bin, Li Shu-Gang
Effects Of Storage Conditions On Physical And Chemical Characteristics Of Almond Protein Isolates, Wang Wei-Qing, Li Xiu-Ting, Zhou Bin, Li Shu-Gang
Food and Machinery
Taking the almond protein isolate (API) as the research object, explored the effect of different storage conditions (temperature, packaging method and time) on the physical and chemical properties and digestion properties of API. The results showed that the free sulfhydryl group of API gradually decreased and the disulfide bond and carbonyl value gradually increased with the storage time prolonged. After 9 months of storage, the molecular weight of API increased, mainly concentrated in 50~70 kDa; as the oxidation degree deepened, the function characteristics of API decreased (solubility and foaming characteristics); at 35 ℃ and non-vacuum packaging conditions, after 9 months …
Study On Microwave Vacuum Freeze Drying Technology And Rehydration Characteristics Of Sauerkraut, He Jian, Yi Jun-Peng, Li Xin, Duan Xu, Ren Guang-Yue, Wu Tian-Tian
Study On Microwave Vacuum Freeze Drying Technology And Rehydration Characteristics Of Sauerkraut, He Jian, Yi Jun-Peng, Li Xin, Duan Xu, Ren Guang-Yue, Wu Tian-Tian
Food and Machinery
Using microwave vacuum freeze-drying technology to dehydrate fresh sauerkraut, study the influence of microwave power, vacuum degree and layer thickness on the drying characteristics and rehydration ratio of sauerkraut, determine the best drying conditions, and the low-field nuclear magnetic resonance technology (LF-NMR) was used to study the moisture state of dried pickled cabbage products during rehydration. The results showed that the drying rate of sauerkraut increased with higher microwave power, lower vacuum degree, and smaller thickness of the material layer, and the drying time was shortened. the optimal drying process conditions were found to include microwave power of 320 W, …
Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity, Chen Jia-Hui, Wu Xue-Hui
Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity, Chen Jia-Hui, Wu Xue-Hui
Food and Machinery
By using single factor experiment and response surface methods, the effects of ethanol volume fraction, solid-liquid ratio, extraction temperature and time on extracting saponin from the leaves of Camellia nitidissima Chi were discussed, and the inhibitory effect of the extracts on pancreatic lipase was also studied. The optimal extraction conditons for saponin from C. nitidissima Chi were determined as follows: 59% ethanol, 1∶39 (g/mL) as solid-liquid ratio, extracting at 60 ℃ for 124 min. The yield of saponin was 4.82% under the optimized conditions, closing to the predicted result. The research results indicated that the saponin extracted with the mass …
Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Food and Machinery
In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and …
Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast, Xu Mei-Yu, He Dan, Song Hong-Bo, Tang Dao-Bang, Huang Qun
Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast, Xu Mei-Yu, He Dan, Song Hong-Bo, Tang Dao-Bang, Huang Qun
Food and Machinery
Water retention rate and cooking loss rate were used as the evaluation index. To optimize the proportion of low phosphorus water retaining agent and the technological conditions of conditioning chicken breast prepared by vacuum tumble-ultra-high pressure, orthogonal test and response surface analysis were used respectively, and the texture indexes of the treated chicken breast were measured. The results showed that the optimal low-phosphorus water-retaining agent were formulated as follows: sodium pyrophosphate 0.2%, starch 7.0%, and sodium bicarbonate 1.5%. The optimized conditions of vacuum rolling ultra high-pressure process were ultra-high pressure processing for 10 min with, pressure 190 MPa after a …
Optimizing Conditions Of Producing Bacteriocin By Lactobacillus Plantarum M1-Ntg300, An Yu, Wang Ying, Yi Hua-Xi, Zhang Dong-Jie
Optimizing Conditions Of Producing Bacteriocin By Lactobacillus Plantarum M1-Ntg300, An Yu, Wang Ying, Yi Hua-Xi, Zhang Dong-Jie
Food and Machinery
Taking the potency of phytolactin as a characteristic index, the culture conditions for bacteriocin production by Lactobacillus plantarum M1-NTG300 were optimized. Through response surface analysis combined with actual values, the optimal components of the culture medium were determined to include 3.5% glucose concentration, 3.5% peptone, 0.35% Tween 80, and 0.20% magnesium chloride. Under the control of these culture conditions, The titer of bacteriocin, produced by L. plantarum M1-NTG300 was 1 269.4 IU/mL, which was increased by 19.8%.
Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds, Jiang Lin-Hong, Yang Xi-Hong, Xie Jing-Wen, Xie Wan-Cui
Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds, Jiang Lin-Hong, Yang Xi-Hong, Xie Jing-Wen, Xie Wan-Cui
Food and Machinery
Based on purine metabolism and the pathway of uric acid, four kinds of uric acid-lowering modes and mechanisms of natural bioactive compounds were summarized, mainly analyzed the uric acid-lowering modes and research results of natural extracts, protein enzymatic hydrolysates, polypeptides, probiotics and other active compounds. It is provided guidance for the development of medicinal resources, medical auxiliary food and natural anti-gout drugs.
Analytical Methods Of Glucosinolate And Its Application In Relative Research In Brassica Oleracea, E Heng-Chao, Zhao Xiao-Yan, Zhang Yan-Mei, Zhou Chang-Yan
Analytical Methods Of Glucosinolate And Its Application In Relative Research In Brassica Oleracea, E Heng-Chao, Zhao Xiao-Yan, Zhang Yan-Mei, Zhou Chang-Yan
Food and Machinery
This study reviews the research advancements of analytical methods with glucosinolates and its application in Brassica oleracea, with a view to providing reference for breeding, nutrition evaluation, and development in B. oleracea.
Application Of Image Recognition Technology In Food Packaging Defect Monitoring, Zhang Hong-Yan, Wang Yong-Zhi, Liu Qing-Hong
Application Of Image Recognition Technology In Food Packaging Defect Monitoring, Zhang Hong-Yan, Wang Yong-Zhi, Liu Qing-Hong
Food and Machinery
The applications of image technology in defect monitoring of three packaging forms of foam plastic packaging, aluminum-plastic blister packaging and rectangular paper packaging were described, and The application trend in food packaging defect monitoring is pre-judgment, which helps the development of China's food packaging industry.
Progress In Preparation And Application Of Double Emulsion, Wen-Hua Xu, Jia Zhang, Zi-Han Wang, Zhuo Jiang, Sheng-Quan Huan, Xian Wu
Progress In Preparation And Application Of Double Emulsion, Wen-Hua Xu, Jia Zhang, Zi-Han Wang, Zhuo Jiang, Sheng-Quan Huan, Xian Wu
Food and Machinery
In this study, the latest research results of droplet microfluidics, membrane emulsification, and coaxial electrospray preparation of double emulsion are introduced, and their advantages and disadvantages are compared and analyzed. The limitation of microfluidic prepared double emulsion industrialization and its related research was pointed out. The latest research results of double emulsion in the fields of food, cosmetics, and biomedicine were reviewed, and the advantages and prospects of double emulsion applications prospected.
Market Development Status Of Chinese Prepared Food Under The Globalized Epidemic Trends, Pei-Bei Wei, Sui-Jian Qi
Market Development Status Of Chinese Prepared Food Under The Globalized Epidemic Trends, Pei-Bei Wei, Sui-Jian Qi
Food and Machinery
The epidemic situation of new coronavirus infection has become globalized and seemed to be long-term existence, and its prevention and control will become normal. Under the comprehensive situation of resumption of work and production, reopening of school, the intake of sufficient nutrients and the improvement of immunity are personal primary protection against viruses. Prepared foods can be a convenient way to provide dietary nutritious food. Here, we discuss the current situation of the market development of prepared foods in China from the perspective of the human nutrition demand and the convenient supply of dietary nutrients under the long-term trend of …
Differential Proteomics Analysis Of Egg Whites At Different Spray Drying Inlet Temperatures, Li-Li Liu, Sheng-Juan Shi, Ke Chen, Meng-Jun Zhang, Wei-Ming Hao, Yuan-Yuan Li
Differential Proteomics Analysis Of Egg Whites At Different Spray Drying Inlet Temperatures, Li-Li Liu, Sheng-Juan Shi, Ke Chen, Meng-Jun Zhang, Wei-Ming Hao, Yuan-Yuan Li
Food and Machinery
The purpose of this study was to investigate the protein expression of egg white protein at different inlet temperatures of spray drying (140,160,180 ℃). ITRAQ technology was used to identify and bioinformatics egg white proteins, and to investigate the distribution, function and mechanism of different proteins in egg white powder during different drying processes. The results showed that, compared with the control group at 140 ℃, 41 and 46 different proteins were identified at 160 ℃ and 180 ℃ respectively during the spray drying process of egg white (Fold change ＞1.2, P＜0.05). GO function annotation analyzed the biological processes that …
A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread, Jia-Bao Wang, Mei-Feng Huang, Di Yang, Zi-Liang Su, Han Yu, Hong-Yan He, Song He
A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread, Jia-Bao Wang, Mei-Feng Huang, Di Yang, Zi-Liang Su, Han Yu, Hong-Yan He, Song He
Food and Machinery
Lipase was added to dough system and compared with emulsifier DATEM in this study. The effects of lipase and emulsifier DATEM on the quality of bread were studied by the specific volume and texture of bread. The results showed that lipase could reduce hardness and chewiness of the brea, improve its anti-staling property, soften the bread crumb and increase its sensory evaluation score compared with DATEM.
Effects Of Different Soybean Powder On Farinograph And Gelatinization Characteristics Of Wheat Flour, Jing-Hong Shi, Shu-Wen Guo, Yun-Ling Li, Xiao-Bing Zhu
Effects Of Different Soybean Powder On Farinograph And Gelatinization Characteristics Of Wheat Flour, Jing-Hong Shi, Shu-Wen Guo, Yun-Ling Li, Xiao-Bing Zhu
Food and Machinery
The soybean powder and wheat powder were mixed in different proportions, and the effect of different soybean powder on the farinograph and gelatinization characteristics of wheat powder were analyzed using Mixolab hybrid experiment instrument and rapid viscosity analyzer. The result showed that as the amount of soybean powder added increased, the stabilization time and formation time of the dough reduced, the weakening degree of dough protein increased, and peak viscosity, the trough viscosity, final viscosity, and regenerative value continued to decrease. The C2 value, peak viscosity, trough viscosity, final viscosity, gelatinization temperature and gelatinization time were significantly negatively correlated(P＜0.05) with …
Whole Genome Analysis And Molecular Traceability Study Of Salmonella In Fresh Livestock And Poultry Meat, Sheng Song, Han Gao, Li Yan, Kun-Peng Guo, Hai-Yun Zhang, Fang-Bin Wang
Whole Genome Analysis And Molecular Traceability Study Of Salmonella In Fresh Livestock And Poultry Meat, Sheng Song, Han Gao, Li Yan, Kun-Peng Guo, Hai-Yun Zhang, Fang-Bin Wang
Food and Machinery
In order to investigate the contamination status of Sal-monella in fresh pork and fresh chicken, and research its whole genome characteristics and molecular traceability, the laboratory randomly collected 24 fresh pork and 27 fresh chicken from the fresh market in Changsha, were inspected according to “National Food Safety Standard Food microbiological examination: Salmonella” GB 4789.4—2016. The results showed that in 24 randomly selected fresh pork, 20 samples were detected, with the detection rate of 83.3%; in 27 randomly selected fresh chicken, 20 samples were detected, and the detected rate is 74.1%; the total detection rate was 78.4%. The results …
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang
Food and Machinery
In this study, fresh peach juice is taken as the research object, and the moisture in the peach juice sample is extracted without fractionation by using the full-automatic vacuum condensation extraction technology. The hydrogen and oxygen isotopes in the water sample are simultaneously determined by using the element analyzer-stable isotope mass spectrometer (EA-IRMS). The reliability of the analysis method is evaluated by adding tests, and the change rule of hydrogen and oxygen isotope ratio after the peach juice is mixed with different proportions of moisture is discussed by using the established analysis method and multiple comparative analysis. The results showed …
Determination Of Vancomycin Antibiotics Residues In Animal Derived Food By Solid Phase Extraction And High Performance Liquid Chromatography-Tandem Mass Spectrometry, Jin Lin, Xiao-Long Fan, Feng Jiang, Qing-Zhi Peng, Tao-Hong Zhou
Determination Of Vancomycin Antibiotics Residues In Animal Derived Food By Solid Phase Extraction And High Performance Liquid Chromatography-Tandem Mass Spectrometry, Jin Lin, Xiao-Long Fan, Feng Jiang, Qing-Zhi Peng, Tao-Hong Zhou
Food and Machinery
A accurate and quantitative method was developed for the determination of vancomycin antibiotics residues in animal food by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The samples were extracted by formic acid acetonitrile solution, degreased by acetonitrile-saturated n-hexane, purified by cation solid-phase extraction column, detected in the multi reaction monitoring (MRM) positive ion mode, and quantified by internal standard method using didechloro vancomycin as internal standard. The results showed that the target of vancomycin and norvancomycin had a good linear relationship in the range of 20~200 μg/L, and the correlation coefficient (R2) could reach more than 0.997. The …
Detection And Analysis Of Sulfonamides Residues In Meat Poultry In Hunan Province, Jun Xiang, Wan-Li Tang, Hui Liu, Hong-Qing Zhao
Detection And Analysis Of Sulfonamides Residues In Meat Poultry In Hunan Province, Jun Xiang, Wan-Li Tang, Hui Liu, Hong-Qing Zhao
Food and Machinery
To understand the residues of sulfonamides in meat poultry in Hunan, providing basis for expanding the application of detection methods of sulfonamide residues and strengthening the quality and safety supervision of meat poultry products, the ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method was optimized for the simultaneous determination of 10 kinds of sulfonamide residues in meat poultry. The residues of sulfonamides in more than 300 batches of meat poultry samples produced and sold in various regions of Hunan Province were analyzed. The detection results of actual samples showed that the detection rate of trimethoprim was the highest among the …
Evaluation Of Uncertainty In Chemical Analysis Laboratory Using Control Chart, Jing Li, Xin-Xin Xiao, Xian-Jin Guo
Evaluation Of Uncertainty In Chemical Analysis Laboratory Using Control Chart, Jing Li, Xin-Xin Xiao, Xian-Jin Guo
Food and Machinery
According to the test method of GB/T 5750.6—2006, the cadmium content in drinking water was measured by graphite furnace atomic absorption spectroscopy, and the accumulated data was statistically analyzed based on the Top-down control chart method. The extended uncertainty was 0.30 μg/L (k=2,P=95%). Using Top-down control chart method to assess the uncertainty is statistically rigorous, and has a wide range of application prospects.
Study On The Standardized Method Of Key Supervision Data For Safe Production Of Instant Rice, Xiao-Juan Wu, Dong Xu, Jie Dong, Wei Wu
Study On The Standardized Method Of Key Supervision Data For Safe Production Of Instant Rice, Xiao-Juan Wu, Dong Xu, Jie Dong, Wei Wu
Food and Machinery
The entire industrial chain of instant rice production, including paddy planting, paddy storage, rice processing, instant rice processing, instant rice storage and sales, etc., was analyzed to select the main links and critical control points. The detection objects, main indicators and main hazard factors, such as pollutants, mycotoxins, food additives, microbiological indicators, etc., of important links and critical control points were determined. A relatively complete key supervision database structure for the safe production of instant rice has been gradually formed. The key supervision database for the safe production of instant rice included regulation sets, method sets and data sets. The …
Geographic Origin Determination Of Millet Based On Near Infrared Spectroscopy Technique, Nan Li, Chun-Jie Yang
Geographic Origin Determination Of Millet Based On Near Infrared Spectroscopy Technique, Nan Li, Chun-Jie Yang
Food and Machinery
In order to provide a scientific method for the geographic origin determination of millet, a portable near-infrared (NIR) spectrometer was used in combination with other methods, including principal component analysis (PCA), linear discriminant analysis (LDA) and multi-layer perceptron neural network (MLP-NN). The results showed that, for PCA model, samples from different places except Shanxi, Henan and Heilongjiang provinces clustered into different groups significantly. Millet samples from different origins could be effectively discriminated by FLDA and MLP-NN. The MLP-NN model was better than FLDA model in recognition rate. The recognition accuracy of the two models for the predication set were 92.3% …