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Full-Text Articles in Life Sciences

Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus, Yu Chen, Yang Lu, Guan Feng, Zhang Jie, Yuan Yong-Jun Oct 2023

Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus, Yu Chen, Yang Lu, Guan Feng, Zhang Jie, Yuan Yong-Jun

Food and Machinery

Objective: This study aimed to enrich the functional lactic acid bacteria resource bank and to search for excellent starting strains of lactic acid bacteria with the antagonistic ability of Vibrio parahaemolyticus. Methods: Lactobacillus strains with broad-spectrum bacteriostatic potential were screened by Oxford cup bacteriostatic test, and their biological characteristics were discussed by growth and metabolic performance, gastrointestinal fluid tolerance, salt tolerance, antibiotic sensitivity and bacteriostatic spectrum. Results: Six strains of lactic acid bacteria were screened by using V. parahaemolyticus as indicator bacteria. They were classified into L. paracasei, L. fermentus and L. plantarum by morphological, physiological and biochemical …

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Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping Oct 2023

Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping

Food and Machinery

Objective: To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle （FRN）. Methods: With gelatinization, texture, cooking stretching, electronic nose, electronic tongue and sensory evaluation as evaluation indexes, and L. fermentum FR-21, A. orientalis AO-21, L. plantarum YI-Y2013 and blank samples as influencing factors, the eating quality of FRN fermented by different strains was analyzed. Results: L. fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour, such as valley viscosity, disintegration value, final viscosity and retrogradation value, and reduced the texture viscosity of FRN, and improved …

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Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue Oct 2023

Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue

Food and Machinery

Objective: This study aimed to investigate the effect of adding oat flour on the characteristics of potato-oat compound dough and determine the appropriate ratio of oat flour and potato. Methods: Five different ratios of oat flour (15%, 20%, 25%, 30% and 35%) were selected and the color difference, microstructure, textural properties, rheological properties and pasting properties of the oat-potato composite dough were measured and sensory evaluation was carried out. Results: With the increase of oat flour, the color of compound dough gradually changed to red and dark. The internal microstructure of the composite dough was getting closer and closer, and …

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Uncertainty Evaluation For The Determination Of Three Pyrethroid Pesticide Residues In Fresh Tea Leaves, Zhang Li, Liu Teng-Fei, Yao Ling-Yi, Chen Yu-Yang, Jiang Li Oct 2023

Uncertainty Evaluation For The Determination Of Three Pyrethroid Pesticide Residues In Fresh Tea Leaves, Zhang Li, Liu Teng-Fei, Yao Ling-Yi, Chen Yu-Yang, Jiang Li

Food and Machinery

Objective: The uncertainty of determination of three pyrethroid pesticides （cypermethrin, fenvalerate and deltamethrin） in fresh tea leaves by gas chromatography was evaluated. Methods: A mathematical model was established according to the determination process of the experiment, and the uncertainties caused by various factors in the model were identified. The sources are mainly the following 7 aspects: repeated determination of samples, fitness of standard curve, recovery rate, standard solution preparation, sample weighing and pretreatment, and the measurement of instrument. Results: At the spiking level of 0.10 mg/kg, the expanded uncertainty of measured values of cypermethrin, fenvalerate, and deltamethrin were 0.011, 0.011 …

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Determination Of 57 Organic Pollutants In Edible Vegetable Oil By Gas Chromatography-Triple Quadrupole Mass Spectrometry, Liu Yu-Xing, Yi Shou-Fu, Xu Wen-Yang, Tang Wan-Li, Kang Shao-Ying, Wang Xia-Li Oct 2023

Determination Of 57 Organic Pollutants In Edible Vegetable Oil By Gas Chromatography-Triple Quadrupole Mass Spectrometry, Liu Yu-Xing, Yi Shou-Fu, Xu Wen-Yang, Tang Wan-Li, Kang Shao-Ying, Wang Xia-Li

Food and Machinery

Objective: Establish a high throughput method for the determination of 57 organic pollutants in edible vegetable oil. Methods: The target compounds were extracted by acetonitrile-hexane solution and purified by disperse solid phase extraction and solid phase extraction, after that the contents of 16 polycyclic aromatic hydrocarbons, 17 phthalates, 8 organochlorines and 16 polychlorinated biphenyls in edible oil were detected by gas chromatography triple quadrupole mass spectrometry. Results: All target components had an excellent linearity within the linear range of 0.001～0.1 μg/mL （r2＞0.998）, and the limits of detection was between 0.16～2.0 μg/kg, meanwhile the average recovery rate of …

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Study On The Rapid Detection Of Pseudomonas Aeruginosa By Real-Time Fluorescence Quantitative Pcr In Packaged Drinking Water, Wang Fang-Mei, Xu Yue, Lin Dan, Zhu Qiu-Yan, Hong Zhen-Bai, Jiang Wei Oct 2023

Study On The Rapid Detection Of Pseudomonas Aeruginosa By Real-Time Fluorescence Quantitative Pcr In Packaged Drinking Water, Wang Fang-Mei, Xu Yue, Lin Dan, Zhu Qiu-Yan, Hong Zhen-Bai, Jiang Wei

Food and Machinery

Objective: The molecular biological test has the advantage of fast and sensitive, which can effectively make up for the defects of the traditional microbial test method. Methods: According to the conserved sequences of the V3~V4 region of the virulence gene pcrL and the universal gene 16S rRNA of Pseudomonas aeruginosa in GB 8538—2022, primers and probes were designed and synthesized, and a real-time fluorescent PCR kit was established in this study. Results: The results showed that the common standard reserve strain 16S rRNA was amplified, and the virulence gene pcrL was only effective for nucleic acid detection of Pseudomonas aeruginosa …

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Structural Design And Experiment Of Automatic Cooking Machine, Zhang Fan, Ning Meng, Deng Qian Oct 2023

Structural Design And Experiment Of Automatic Cooking Machine, Zhang Fan, Ning Meng, Deng Qian

Food and Machinery

Objective: In view of the problems of large size and low heating uniformity of the existing cooking machine, a miniaturized drum-type automatic cooking machine with electromagnetic heating was designed to reduce the equipment volume and improve the cooking effect. Methods: The modular design method oriented to function and structure was adopted to design each module mechanism of the frying machine. Then, based on Biot-Savart law, the relationship between the magnetic field generated by the coil in space and the current and distance is obtained, and the distribution curves of magnetic field intensity and temperature on the surface of the cooker …

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Design And 3d Flow Field Analysis Based On Ansys/Cfx Stepwise Acceleration Twin Screw, Tian Dong, Guo Shu-Guo, Wang Li-Yan Oct 2023

Design And 3d Flow Field Analysis Based On Ansys/Cfx Stepwise Acceleration Twin Screw, Tian Dong, Guo Shu-Guo, Wang Li-Yan

Food and Machinery

Objective: To improve the mixing efficiency and working performance of the new twin-screw extruder. Methods: A new twin-screw extruder with embedded planetary gear train and kneading block was designed. A three-dimensional model was established by SolidWorks, and the flow field analysis of the flow channel was performed by ANSYS/CFS finite element analysis software based on the finite volume method. The Macroscopic pressure diagram, velocity vector diagram, velocity flow diagram were gotten, which was compared with the traditional twin-screw extruder three-dimensional flow field. Results: Under the gradual action of the planetary gear train and the kneading block, the mixing performance and …

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Design Of Appearance Quality Grading System For Apricot Mushroom Based On Machine Vision, Liu Hao, Lin Xin-Hua, Zhu Ya-Nan, Zhou Zhu, Wang Min, Chen Xue-Yong Oct 2023

Design Of Appearance Quality Grading System For Apricot Mushroom Based On Machine Vision, Liu Hao, Lin Xin-Hua, Zhu Ya-Nan, Zhou Zhu, Wang Min, Chen Xue-Yong

Food and Machinery

Objective: This study aimed to induce the machine vision technology into the appearance detection of Pleurotus eryngii. Methods: A bilateral filter was proposed to replace Gaussian filter as image smoothing filter, and Ostu maximum inter-class variance method was proposed to replace the improved Canny operator, based on fixed double threshold segmentation, and used as edge detection algorithm. HALCON operator and color space conversion were used to extract the length, diameter, curvature, evenness, color and cap defects of P. erynii, and the development and design of visual software function modules were completed, under the VS 2017 development environment with HALCON …

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Design Of Fruit Grading System Based On Machine Vision, Liu Jia-Hao, Gao Jun-Wei, Zhang Bing-Xing, Wang Jian-Chong Oct 2023

Design Of Fruit Grading System Based On Machine Vision, Liu Jia-Hao, Gao Jun-Wei, Zhang Bing-Xing, Wang Jian-Chong

Food and Machinery

Objective: In order to solve the problems of low efficiency and high false detection rate of current fruit classification detection methods, a fruit classification system based on machine vision was designed with apples as the sorting object. Methods: The apple image collected in real time was preprocessed, the improved Canny edge detection algorithm was used to extract the edge, and the radius of the apple cross-section was obtained by fitting the edge coordinates with the minimum peripheral circle method. The acquired RGB image was converted to HSI image, and the proportion of red region is calculated according to the range …

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Effects Of Different Sterilization Treatments On The Quality Of Fermented Jujube Juice, Zhang Li-Hua, Feng Lu-Yao, Tang Pei-Xin, Li Shun-Feng, Zong Wei Oct 2023

Effects Of Different Sterilization Treatments On The Quality Of Fermented Jujube Juice, Zhang Li-Hua, Feng Lu-Yao, Tang Pei-Xin, Li Shun-Feng, Zong Wei

Food and Machinery

Objective: This study aimed to compare the effects of different sterilization on the quality of fermented jujube juice. Methods: The effects of cold plasma sterilization (CPS) and pulsed strong light sterilization (PLS) on the quality of jujube juice before and after fermentation were studied, with high pressure sterilization (SA) jujube juice as the control. Results: The contents of total sugar, reducing sugar and soluble solid in jujube juice before and after fermentation by CPS treatment were significantly higher than those of the other two sterilization methods, and the contents of total sugar, reducing sugar and soluble solid in jujube juice …

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Effect Of Different Drying Methods On The Quality Of Rugao Black Pakchoi, Du Xin-Yu, Wan Jin-Qing, Wang Yuan-Yuan, Wang You-Jun, Sun Xiao-Lin, Tong Nian Oct 2023

Effect Of Different Drying Methods On The Quality Of Rugao Black Pakchoi, Du Xin-Yu, Wan Jin-Qing, Wang Yuan-Yuan, Wang You-Jun, Sun Xiao-Lin, Tong Nian

Food and Machinery

Objective: This study aimed to investigated the effect of ice-temperature vacuum drying on the powder quality of selenium-rich Rugao black pakchoi. Methods: After pretreatment, the fresh black pakchoi was dried to the moisture content of (5.0±0.5) %, and the physical and chemical indexes were investigated, comparing to the control groups of hot-air drying, vacuum drying and freeze-vacuum drying. Results: The vitamin C content of vacuum drying at ice temperature was 554.60 mg/100 g, and the retention rate reached 83.96%, which was 43.11%, 33.57% and 1.61% higher than that of hot-air drying, vacuum drying and freeze-vacuum drying, respectively. Glutathione peroxidase had …

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Effects Of Dry Ice Freezing On Ice Crystal And Quality Of Large Yellow Croaker （Pseudosciaena Crocea） During Frozen Storage, Jia Shi-Liang, Yang Yue, Zheng Ya-Dan, Yang Peng, Ding Yu-Ting Oct 2023

Effects Of Dry Ice Freezing On Ice Crystal And Quality Of Large Yellow Croaker （Pseudosciaena Crocea） During Frozen Storage, Jia Shi-Liang, Yang Yue, Zheng Ya-Dan, Yang Peng, Ding Yu-Ting

Food and Machinery

Objective: The effects of freezing method and storage temperature on the quality of large yellow croaker during storage were investigated. Methods: Fresh large yellow croaker fillets were frozen with dry ice and air freezing (-40 ℃) to the central temperature of -18 ℃, and then stored at -40 ℃ and -18 ℃, respectively. Physical and chemical indexes such as freezing curve, ice crystal morphology, pH value, volatile base nitrogen, K value, Ca2+-ATPase activity, total sulfhydryl group, carbonyl group, protein degradation and texture characteristics of large yellow croaks were determined after freezing and during freezing storage. Results: The time …

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Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics, Sun Chang, Lu Chen-Yu, Li Tie-Zhu, Hu Ji-Mei, Huang Wei Oct 2023

Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics, Sun Chang, Lu Chen-Yu, Li Tie-Zhu, Hu Ji-Mei, Huang Wei

Food and Machinery

Objective: This study aimed to develop a kind of fermented hypoallergenic peanut milk with lactic acid bacteria. Methods: The crude protein content and Ara h 1 concentration in different peanut varieties were determined by the kit, and the peanut varieties with the lowest Ara h 1 content were selected to make fermented milk. Response surface method was used to optimize the preparation process of fermented peanut milk with the maximum reduction of sensitizing protein Ara h 1 content with different inoculation amount, inoculation species, fermentation time and sugar addition amount as factors. The compound fermented peanut milk with probiotics was …

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Optimization Of Compound Shrimp Mince Gel Based On Texture Properties, Man Hao, Liu Fu-Jun, Ge Jing-Hui, Guo Xuan, Li Dong-Mei Oct 2023

Optimization Of Compound Shrimp Mince Gel Based On Texture Properties, Man Hao, Liu Fu-Jun, Ge Jing-Hui, Guo Xuan, Li Dong-Mei

Food and Machinery

Objective: To promote the intensive processing of Antarctic Krill and enrich the types of minced shrimp products. Methods: Using Krill meat and prawn meat as main raw materials, waxy corn acetylated distarch adipate, egg white powder, soy protein isolate, glutamine transaminase and other adjuvants were added, and the optimal preparation ratio of shrimp balls was obtained through single factor test and response surface test. Results: The optimal preparation ratio of shrimp balls was 6.00% waxy corn acetylated distarch adipate, 5.00% egg white powder, 5.00% soy protein isolate, 0.50% glutamine transaminase and 0.20% konjac gum. Conclusion: The two-stage heating method is …

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Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang Oct 2023

Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang

Food and Machinery

Objective: In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. Methods: Single factor test and response surface test were used to analyze the effects of mint addition amount, initial sugar degree, initial pH value and fermentation temperature on the alcohol and quality of plum peppermint wine. The fermentation process was optimized, and its sensory was analyzed. Moreover, the sensory, physical and chemical indexes and volatile components were detected. Results: The optimum fermentation conditions were as follows: peppermint content 18%, initial …

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Research Advances On The Functions Of Probiotic Fermented Milk In Regulating Body Health, Zhao Cui-Yu, Wu Zi-Jian, Li Shu-Sen, Liu Ju-Long, Zhang Xin-Yu, Sun Er-Na, Wen Yan Oct 2023

Research Advances On The Functions Of Probiotic Fermented Milk In Regulating Body Health, Zhao Cui-Yu, Wu Zi-Jian, Li Shu-Sen, Liu Ju-Long, Zhang Xin-Yu, Sun Er-Na, Wen Yan

Food and Machinery

Probiotic fermented milk is an important carrier of probiotics. It enhances the nutritional and health properties of fermented milk by improving the balance of host intestinal microflora and promoting the metabolism of beneficial ingredients. This review expounds the auxiliary effects of probiotics fermented milk in improving intestinal function, regulating body immunity, assisting in treating metabolic diseases and improving mental system diseases, etc., in order to provide theoretical support for expanding the application of probiotics fermented milk.

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Research Progress Of Blunt Enzyme Technology For Radiofrequency Sterilization Of Agricultural Products, Dong Yi-Fei, Ling Jian-Gang, Zhu Lin, Li Su-Hong Oct 2023

Research Progress Of Blunt Enzyme Technology For Radiofrequency Sterilization Of Agricultural Products, Dong Yi-Fei, Ling Jian-Gang, Zhu Lin, Li Su-Hong

Food and Machinery

Agricultural products usually contain a large number of spoilage bacteria and endogenous enzymes, which can adversely affect the quality of agricultural products. Radio frequency is a kind of dielectric heating technology, which has fast heating speed and high efficiency, can effectively inactivate microorganisms and endogenous enzymes in agricultural products and has little influence on the quality of agricultural products， such as color, texture and nutritional composition, etc. This review summarized the mechanism of action of radiofrequency sterilization blunt enzyme technology and its application in agricultural products processing in recent years, and the shortcomings and solutions of radiofrequency sterilization blunt enzyme …

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Application Progress Of Gas Chromatography-Mass Spectrometry In Food Analysis, Xing Qian-Qian, Liu Zhen-Min, Hong Qing, You Chun-Ping Oct 2023

Application Progress Of Gas Chromatography-Mass Spectrometry In Food Analysis, Xing Qian-Qian, Liu Zhen-Min, Hong Qing, You Chun-Ping

Food and Machinery

Gas chromatography-mass spectrometry combines the advantages of efficient and rapid gas chromatography and accurate identification by mass spectrometry. Gas chromatography-mass spectrometry has been widely used in the separation and analysis of volatile components in food recently. This paper reviewed the application progress of GC in food analysis, introduces the separation mechanism of GC, the types of GC columns and the classification of detectors. The application progress of GC-MS in food analysis was reviewed, and the separation process of gas chromatography, the classification of chromatographic columns and the classification of detectors were introduced. Moreover, the applications of gas chromatography-mass spectrometry in …

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Whole Genome Analysis And Molecular Traceability Of Pseudomonas Aeruginosa In Drinking Water, Guo Kun-Peng, Zhang Hai-Yun, He Juan, Gao Han, Yang Tao, Song Sheng Oct 2023

Whole Genome Analysis And Molecular Traceability Of Pseudomonas Aeruginosa In Drinking Water, Guo Kun-Peng, Zhang Hai-Yun, He Juan, Gao Han, Yang Tao, Song Sheng

Food and Machinery

Objective: Provide data support for the source tracing and pollution prevention of Pseudomonas aeruginosa in drinking water in Hunan Province. Methods: According to the national food safety standards of GB 8538—2016, the bottled water was tested randomly collected from partial cities and counties in Hunan Province, and the whole genome sequencing and molecular traceability of the 18 strains of Pseudomonas aeruginosa were detected. The carrying of virulence genes and drug resistance genes was detected. Results: It was confirmed that four strains of Pseudomonas aeruginosa showed consistency in terms of geographical distance, genetic distance, pathogenic and drug-resistant genotypes, and it was …

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Taste Evaluation Of Chinese Oolong Tea “Baiyaqilan” Based On Physiological Signals And Multivariate Statistics, Yang Bo-Kai, Shen Li-Juan, Yang Jing-Min Oct 2023

Taste Evaluation Of Chinese Oolong Tea “Baiyaqilan” Based On Physiological Signals And Multivariate Statistics, Yang Bo-Kai, Shen Li-Juan, Yang Jing-Min

Food and Machinery

Objective: Investigate young people's taste preference for white bud kiran tea and design tea drinks accordingly. Methods: Design a combination of electroencephalogram （EEG）, electrodermal activity （EDA）, heart rate variability （HRV） multivariate statistical analysis and sensory evaluation to allow 24 subjects （12 of each gender） to evaluate the taste preference of seven batches of white bud kiran tea of different grams and brewing lengths. Results: the mean values of power spectral density, HRV and EDA of EEG can predict the taste preference of the subjects more accurately, and the mean values are negatively correlated with the liking level. A two-way analysis …

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Simultaneous Determination Of 21 Perfluorinated Compounds In Animal-Derived Food By Uplc-Ms/Ms, Tang Yun-Xi, Bai Ya-Min, Liu Lu-Lu, Yu Jie Oct 2023

Simultaneous Determination Of 21 Perfluorinated Compounds In Animal-Derived Food By Uplc-Ms/Ms, Tang Yun-Xi, Bai Ya-Min, Liu Lu-Lu, Yu Jie

Food and Machinery

Objective: To established a method for determination of 21 perfluorinated compounds in animal-derived food by ultra-performance liquid chromatography-tandem mass spectrometry （UPLC-MS/MS）. Methods: The sample was extracted with 1% formic acid-acetonitrile, cleaned up with a sorbent mixture of N-propylethylenediamine （PSA）, octadecyl bonded silica gel （C18） and graphitized carbon black （GCB）, then separated by acetonitrile-5mmol/L ammonium acetate aqueous solution and Acquity UPLC BEH C18, detected by liquid chromatography tandem mass spectrometry in negative mode using the multiple reaction monitoring （MRM） mode. Results: The calibration curves were linear in the range of 0.2~10 ng/mL for the 21 …

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Modified Quechers Method Combined With Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry For Simultaneous Determination Of 19 Quinolones And Sulfonamides In Aquatic Products, Sun Juan, Yang Jing, Zhao Chun-Hui, Shen Yuan, Li Ying, Fang Fang Oct 2023

Modified Quechers Method Combined With Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry For Simultaneous Determination Of 19 Quinolones And Sulfonamides In Aquatic Products, Sun Juan, Yang Jing, Zhao Chun-Hui, Shen Yuan, Li Ying, Fang Fang

Food and Machinery

Objective: A simultaneous determination method was established for detecting 19 kinds of quinolones and sulfonamides in aquatic products simultaneously, by using QuEChERS combined with UPLC-MS/MS. Methods: Samples were extracted with 1.0% formic acid acetonitrile solution, ultrasonic for 1 min, and purified by QuEChERS multi-function needle filter. The sample purification and filtering were performed simultaneously. The Mass spectrometry was conducted by using positive (ESI+) electrospray ionization and multi-reactions monitoring (MRM) models, with external standard method. Results: The detection limit of 19 kinds of sulfonamides and quinolones is from 0.5 to 1.0 μg/kg. Compared with the national standard method, the detection sensitivity …

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Rapid Determination Of 56 Pesticide Residues In Dendrobium Officinale By Mpfc-Quechers Method Combined With Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Li Zhan-Bin, Zhao Li-Jun, Huang Yong-Qiao, Wang Xue, Lu Yang Oct 2023

Rapid Determination Of 56 Pesticide Residues In Dendrobium Officinale By Mpfc-Quechers Method Combined With Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Li Zhan-Bin, Zhao Li-Jun, Huang Yong-Qiao, Wang Xue, Lu Yang

Food and Machinery

Objective: In order to analyze the risk of pesticide residues in D. officinale, a method for rapid determination of 56 pesticide residues in D. officinale by a kind of ultrafiltration purification column（MPFC-QuEChERS） combined with ultra-performance liquid chromatography- tandem mass spectrometry（UHPLC-MS/MS）was developed. Methods: The samples were extracted with acetonitrile contained 0.1% formic acid, salted out, shaken, centrifuged, and single-step purified by a MPFC-QuEChERS purification column. Mass spectrometer was operated in the positive and negative ion mode using select reaction monitoring for qualitative and quantitative analysis. Results: The result showed that, the 56 kinds of pesticides showed good linearity when they …

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Determination Of Three Sterols In Camellia Oleifera Seed Oil By Atmospheric Pressure Chemical Ionization Ultra Performance Liquid Chromatography-Time Of Flight Mass Spectrometry, Pan Jin-Hua, Chen Feng, Bai Jian-Ping, Duan Xue-Fei, Li Qi-Qi Oct 2023

Determination Of Three Sterols In Camellia Oleifera Seed Oil By Atmospheric Pressure Chemical Ionization Ultra Performance Liquid Chromatography-Time Of Flight Mass Spectrometry, Pan Jin-Hua, Chen Feng, Bai Jian-Ping, Duan Xue-Fei, Li Qi-Qi

Food and Machinery

Objective: In this study, ultra performance liquid chromatography-high resolution quadrupole time of flight mass spectrometer (UPLC-Q-TOF/MS) was established to determine β-sitosterol, brassicasterol, and campesterol in camellia oleifera seed oil. Methods: Using 6-ketocholestanol as the internal standard and performing sample extraction by heating it for 30 min and refluxing it with 50 mL ethanol. After centrifugation and layering, three sterols were separated by Xbridge BEH C18 (100 mm × 4.6 mm, 2.5 μm) Chromatographic column elution. Finally, ionized by atmospheric pressure chemical ionization source and analyzed by positive ion mode. Results: The internal standard curves of the three sterols …

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Determination Of Aminophylline Residues In Edible Tissues Of Pig By High Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Li-Fang, Xiao Jin, Ling Ning, Zheng Xu-Jian, Li Ming-Yang, Zhou Xin Oct 2023

Determination Of Aminophylline Residues In Edible Tissues Of Pig By High Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Li-Fang, Xiao Jin, Ling Ning, Zheng Xu-Jian, Li Ming-Yang, Zhou Xin

Food and Machinery

Objective: A method for the determination of aminophylline residues in edible tissues （muscle, liver and kidney） of pigs by solid-phase extraction combined with high performance liquid chromatography-tandem mass spectrometry was established. Methods: After extracted by methanol, the aminophylline was purified by PRiME HLB solid phase extraction column in one step, and then separated by a C18 chromatographic column. 0.1% formic acid solution and acetonitrile were invoked as the aqueous phase and the organic phase for gradient elution, respectively. Electrospray positive voltage ionization and multi reaction monitoring （MRM） mode are used for compound detection, and matrix matching standard was used …

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Analysis On The Theory And Practice Of Food Safety Risk Management In China From The Perspective Of Resilience Governance, Li Tang-Jie Oct 2023

Analysis On The Theory And Practice Of Food Safety Risk Management In China From The Perspective Of Resilience Governance, Li Tang-Jie

Food and Machinery

Under the background of the new era, the traditional food safety risk management model has exposed its fragility and shortcomings. It is necessary to explore the long-term management mechanism of food safety risk management. From the perspective of resilience governance, the framework of resilience governance of food safety risk is constructed, and the multiple consistency of resilience governance and food safety risk governance in terms of value, subject and mechanism is further analyzed. Finally, under the guidance of resilience governance, this paper puts forward a practical path to build a multi-dimensional coordination mechanism, intelligent governance operation mechanism and public participation …

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Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing Oct 2023

Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing

Food and Machinery

Objective: In order to improve the energy efficiency of the transcritical two stage CO2 refrigeration system, the conventional exergy analysis and advanced exergy analysis of the system were conducted. Methods: Advanced exergy analysis provides more valuable information on the interaction between system components and the potential for component improvement by splitting the exergy destruction into endogenous/exogenous and unavoidable/avoidable parts. Results: The results indicated that the transcritical two stage CO2 refrigeration system had significant potential for efficiency improvement. The priority of the optimized components from conventional and advanced exergy analysis was different. The advanced exergy analysis showed that performance …

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State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu Oct 2023

State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu

Food and Machinery

Objective: In order to deal with the impact of cyber attack on the cyber-physical system of food picking robot. Methods: A method for states estimation and attacks detection of food picking robot system based on interval observer was proposed. Firstly, the digital model of the food picking robot located in the cyber-physical system was established, using Lagrange method to establish the dynamic equation of the manipulator and convert it into the state-space model, the network attacks model was constructed according to the feedback control strategy. Considering the nonlinear characteristics and noiseand applying the generalized system theory was applied to transform …

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Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing Oct 2023

Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing

Food and Machinery

Objective: To solve the problem of unstable rice output quality caused by the lack of information exchange and coordinated control between equipment in the rice processing system. Methods: Based on the industrial internet of things technology, a five-layer architecture of the rice processing system was constructed, and the solutions to the technical problems existing in the network layer, decision layer and control layer of the architecture were proposed for the corresponding layer problems such as the wireless sensor network model based on machine vision, the fuzzy self-tuning control model based on differential evolutionary algorithm and the rubber roller synchronization control …

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