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Full-Text Articles in Agriculture

Analysis Of The Elements And Development Trends Of Cereal Meal Replacement Powder, Yang Ruifang, Bai Jianjiang, Tang Jianhao, Piao Zhongze, Wan Changzhao, Xu Weiqin Jan 2024

Analysis Of The Elements And Development Trends Of Cereal Meal Replacement Powder, Yang Ruifang, Bai Jianjiang, Tang Jianhao, Piao Zhongze, Wan Changzhao, Xu Weiqin

Food and Machinery

Cereals are enriched with many nutrients that are good for human health. Cereal meal replacement powder interventions can reduce weight, improve blood lipids, regulate postprandial glucose, adjuvant treatment and prevention of diabetes, and have a wide range of applications and development prospects. In this review, the processing materials, efficacy, formulation optimization methods, digestive properties, processing techniques, and related implementation standards for meal replacements are summarized, and the development of meal replacements is prospected.

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The Transformation And Upgrading Strategy From The Food Equipment Industry For Exporting Countries Along The Belt And Road, Zhang Chongjie, Wang Mengjie Jan 2024

The Transformation And Upgrading Strategy From The Food Equipment Industry For Exporting Countries Along The Belt And Road, Zhang Chongjie, Wang Mengjie

Food and Machinery

Through the analysis of the current development status, industry bottlenecks, and new challenges faced by China's food equipment industry, the necessity of transformation and upgrading of China's food equipment industry is demonstrated. Based on the interpretation of the Belt and Road Initiative, human capital, industrial value chain, technological innovation and environmental regulation are refined and determined as the factor indicators affecting the transformation and upgrading of the food equipment industry under the Belt and Road Initiative, and the corresponding mechanism analysis is carried out. The paper puts forward specific strategies for the transformation and upgrading of the food equipment industry …

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Study On Changes In Tenderness Of Yanbian Cattle During Dry And Wet-Aging, Zhang Boyuan, Sun Depeng, Wang Yuhan, Tian Jingyi, Mu Baide, Cui Mingxun, Li Guanhao Jan 2024

Study On Changes In Tenderness Of Yanbian Cattle During Dry And Wet-Aging, Zhang Boyuan, Sun Depeng, Wang Yuhan, Tian Jingyi, Mu Baide, Cui Mingxun, Li Guanhao

Food and Machinery

Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein degradation and histological properties of muscle fibers within 30 days after dry and wet-aging. Results: With the extension of aging time, the shear force of dry and wet aging beef samples decreased significantly, and the shear force decreased from 91.7 N to 51.6 N and 39.8 N at 30 days of aging, respectively. The myofibrillar fragmentation index and myofibrillar protein degradation changed significantly. After …

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Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization, Ban Xinrong, Yang Yan, Li Wen, Wu Di, Zhang Zhong, Chen Wanchao, Li Jingjun Jan 2024

Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization, Ban Xinrong, Yang Yan, Li Wen, Wu Di, Zhang Zhong, Chen Wanchao, Li Jingjun

Food and Machinery

Objective: This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry. Methods: The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid chromatography, and the umami of the samples was evaluated by equal umami concentration. The volatile aroma components in the samples were detected by GC-MS, electronic nose and electronic tongue. The microstructure before and after Nano-pulverization was observed, and the experiment of increasing freshness and reducing salt was carried out. Results: After Nano-pulverization, the contents of umami amino acids, …

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Establishment And Dietary Risk Assessment Of Uplc-Ms/Ms Detection Method For 16 Quinolone Antibiotics In Freshwater Fish, Gao Yunkai, Cheng Chunqian, Cheng Xiaomei, Zhou Lingyu, Dend Yinglin, Yin Qingchun Jan 2024

Establishment And Dietary Risk Assessment Of Uplc-Ms/Ms Detection Method For 16 Quinolone Antibiotics In Freshwater Fish, Gao Yunkai, Cheng Chunqian, Cheng Xiaomei, Zhou Lingyu, Dend Yinglin, Yin Qingchun

Food and Machinery

Objective: This study aimed to establish a method for the simultaneous determination of 16 quinolones in freshwater fish by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and then analyze the effect of three different cooking methods (by boiling, steaming and frying) on the residues of quinolone antibiotics. Methods: Samples were ultrasonic extracted with acetonitrile (with 4% formic acid) and purified with C18 solid phase extraction column. The chromatographic separation was performed on a Waters ACQUITY UPLC BEH C18 (1.7 μm, 2.1 mm×100 mm) column, with 0.1% formic acid water-acetonitrile as mobile phase for gradient elution. Mass spectrometry (ESI+) was …

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Rapid Detection Of Methyl Parathion By Electrochemical Biosensor Based On Rgo-Aunps Modified Screen Printing Electrode, Geng Junhao, Li Xuezhi, Zhou Jianping, Chen Changhua Jan 2024

Rapid Detection Of Methyl Parathion By Electrochemical Biosensor Based On Rgo-Aunps Modified Screen Printing Electrode, Geng Junhao, Li Xuezhi, Zhou Jianping, Chen Changhua

Food and Machinery

Objective: In order to achieve rapid detection of methyl parathion. Methods: An acetylcholinesterase sensor was prepared based on gold nanoparticles and reduced graphene oxide for quantitative detection of Methyl parathion. Reduced graphene oxide, gold nanoparticles and acetylcholinesterase were successively modified on the surface of the screen printing electrode by layer-by-layer assembly method. The catalytic activity and impedance characteristics of the sensor, the relationship between the sensor's inhibition rate and MP concentration, and the actual sample detection were evaluated. Results: The prepared acetylcholinesterase biosensors showed excellent affinity for acetylthiocholine chloride with the Michaelis-Menten constant of 2.76 mmol/L. Under the optimal conditions, …

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Establishment And Application Of Clean-Up Combined With Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry For The Detection Of 16 Quinolones In Animal-Derived Food, Yu Tingting, Liang Song, Huang Wenhui, He Jie, Yan Yiyong Jan 2024

Establishment And Application Of Clean-Up Combined With Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry For The Detection Of 16 Quinolones In Animal-Derived Food, Yu Tingting, Liang Song, Huang Wenhui, He Jie, Yan Yiyong

Food and Machinery

Objective： A method for simultaneous detection of 16 quinolones in food of animal origin was developed byclean-up column pretreatment combined with ultra high performance liquid chromatography-tandem mass spectrometry. Methods： Food samples of animal origin were extracted using 80% acetonitrile （containing 0.2% formic acid）. After purification on a Speedy Prep-Quino 1 column, 16 quinolone residues were detected by ultra-high performance liquid chromatography tandem mass spectrometry. Results： The results showed that the linear range of 16 quinolones was 1.6～40.0 μg/kg, the correlation coefficient r≥0.996 1, the limits of detection were 0.14～0.80 μg/kg, and the limits of quantification were 0.47～2.68 …

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Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data, Zhao Honglei, Yang Lirong, Zhao Hongyan, Liu Xin, Li Lei, Zhang Fengxiang Jan 2024

Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data, Zhao Honglei, Yang Lirong, Zhao Hongyan, Liu Xin, Li Lei, Zhang Fengxiang

Food and Machinery

The quality of food safety sampling inspection data are a comprehensive reflection of the technical ability, professional competence, and management service level of inspection institutions. It is an important guarantee for the effectiveness of food safety sampling inspection work, and a key factor in doing a good job in verification and disposal work. Market regulatory administrations have strengthened the verification of food sampling inspection data in recent years, which have played a good role in improving the quality of food safety sampling inspection data. However, it was found that some inspection and testing institutions have some problems in sampling, inspection, …

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Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber, Mei Liren, Xu Keping, Ai Fanrong, Dai Taotao, Chen Jun Jan 2024

Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber, Mei Liren, Xu Keping, Ai Fanrong, Dai Taotao, Chen Jun

Food and Machinery

Objective: Solving the problems of high feed requirement, low flow rate and poor treatment effect of industrial-scale microfluidizer （ISM） in practical application. Methods: Combining CFD-PBM simulation and emulsion preparation test, four kinds of interactive chambers were optimized, and the final shape was obtained by size optimization. Results: Four kinds of interactive chambers had larger flow rate and hole diameter than the original interactive chamber. The effect of particle size reduction was T-impact type ＞ T double impact type ＞ cross impact type ＞ two shunt type. Shear force mainly existed in the shunt zone, impact force mainly existed in the …

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Research On Dynamic Target Grasping Control Method For Food Collaborative Robot, Cheng Pengfei, Liu Mingtang, Sun Chen Jan 2024

Research On Dynamic Target Grasping Control Method For Food Collaborative Robot, Cheng Pengfei, Liu Mingtang, Sun Chen

Food and Machinery

Objective: Solve the problem of low accuracy of collaborative robots in food dynamic target grasping at present. Methods: Based on the architecture of collaborative robots, a combination of fuzzy self-tuning PID control and robust adaptive compensator was proposed for collaborative robot food dynamic target grasping. PID combined with fuzzy control to achieve parameter self-tuning, and robust algorithm combined with adaptive algorithm for system uncertainty compensation. The performance of the proposed method was analyzed through experiments, verifying its feasibility. Results: The proposed method had good results in the dynamic target grasping of collaborative robots, improving the accuracy of dynamic grasping. At …

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Optimization And Simulation Analysis Of Temperature Field Of Wolfberry Drying Box, Yu Yang, Yu Mingqiang, Wang Erjie, Chen Tingmin Jan 2024

Optimization And Simulation Analysis Of Temperature Field Of Wolfberry Drying Box, Yu Yang, Yu Mingqiang, Wang Erjie, Chen Tingmin

Food and Machinery

Objective: To improve the quality of wolfberry drying. Methods: Standard Realizable k-ε turbulence model was used for theoretical analysis, and fluent software was used for simulation and experimental verification to study the distribution law of heat exchange temperature field in the drying chamber, and to optimize the parameters of the heat exchange plate. The effects of heat exchanger plate inlet flow rate, heat exchanger plate runner width, heat exchanger plate runner height and heat exchanger plate spacing on the temperature field uniformity of the drying chamber were analyzed by taking the temperature uniformity coefficient and the temperature distribution cloud diagram …

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Compression Characteristics And Damage Mechanism Of Rose Orange, Lu Siyu, Luo Qiang, Lai Yushu, Xia Qiming Jan 2024

Compression Characteristics And Damage Mechanism Of Rose Orange, Lu Siyu, Luo Qiang, Lai Yushu, Xia Qiming

Food and Machinery

Objective: Reduced the damage of rose orange in the process of packaging and transportation, and provided a theoretical basis for postharvest storage and spectral quality testing. Methods: According to the basic geometric data of rose orange and the maximum compression force and puncture force obtained from TPA test and puncture test, the finite element model was constructed to simulate the compression of rose orange. Results: The diameter of rose orange ranged from 58.2 mm to 78.6 mm, the average weight was 169.746 g, the average thickness of peel at the equator was 3.1 mm, the maximum puncture force was 6.26 …

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Numerical Simulation Of Phase Change Cold Storage Plates With Different Packaging Structures Used In Cold Storage, Liang Hanwei, Chen Guansheng, Xie Jian, Ying Wenxuan, Cheng Zijie Jan 2024

Numerical Simulation Of Phase Change Cold Storage Plates With Different Packaging Structures Used In Cold Storage, Liang Hanwei, Chen Guansheng, Xie Jian, Ying Wenxuan, Cheng Zijie

Food and Machinery

Objective: To study the application of phase change energy storage in peak-shifting of cold storage electricity, and propose a more effective encapsulation structure for the cold storage plate. Methods: Multiple phase change cold storage plate encapsulation structures were designed for the frozen goods cold storage, and corresponding numerical models were established. Through numerical simulations, the solidification and melting cooling processes of different encapsulated cold storage plates were tested at standard temperatures （-18 ℃）. The similarities and differences between flat and concave-convex cold storage plates were compared, and the impact of different cold storage plates on temperature fluctuations within the storage …

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Comparison Of The Main Components, Volatile Components, And Antioxidant Activity Of Two Types Of Fermented Bamboo Shoots, Liao An, Du Haiping, Cheng Hao, Liu Tianyi, Tian Yan Jan 2024

Comparison Of The Main Components, Volatile Components, And Antioxidant Activity Of Two Types Of Fermented Bamboo Shoots, Liao An, Du Haiping, Cheng Hao, Liu Tianyi, Tian Yan

Food and Machinery

Objective: The primary objective of this study is to investigate the chemical composition, volatile components, and biological activity of pickled bamboo shoots in the Guangxi and Guangdong regions, as well as the regional characteristics and flavor formation mechanisms of these pickled bamboo shoots. Methods: Physical and chemical experiments were used to analyze the major components in fermented bamboo shoots and their extracts. The volatile flavor components in fermented bamboo shoots were identified and analyzed using headspace solid-phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The antioxidant activity of fermented bamboo shoot extracts was evaluated using in vitro antioxidant activity methods （ABTS free …

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Effects Of Euglena Gracilis On The Quality And Antioxidant Activity Of Chiffon Cake, Yang Binhuang, Huang Yulan, Dai Congjie, Wang Baobei Jan 2024

Effects Of Euglena Gracilis On The Quality And Antioxidant Activity Of Chiffon Cake, Yang Binhuang, Huang Yulan, Dai Congjie, Wang Baobei

Food and Machinery

Objective: This study aimed to investigate the effect of Euglena gracilis on the quality and antioxidant activity of Chiffon cake and provide a reference for the application of E. gracilis in baked goods. Methods: E. gracilis powder (0.0%, 2.0%, 4.0%, 6.0% and 8.0%) with different contents were applied to Chiffon cake. The specific volume, water content, color, texture characteristics, sensory quality score, and antioxidant capacity of the cake were studied. Results: The addition of E. gracilis powder reduced the specific volume and the brightness of the cake, but had little effect on the water content. As the content of E. …

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Study On The Technology Of Ultrasonic Assisted Combined Extraction Of Saponins And Polysaccharides From Polygonatum Sibiricum And Its Hypoglycemic Activity, Xie Bingzong, Li Mi, Dong Caiwen, Wang Xin, Liu Han, Ma Yanli Jan 2024

Study On The Technology Of Ultrasonic Assisted Combined Extraction Of Saponins And Polysaccharides From Polygonatum Sibiricum And Its Hypoglycemic Activity, Xie Bingzong, Li Mi, Dong Caiwen, Wang Xin, Liu Han, Ma Yanli

Food and Machinery

Objective: With the Polygonatum sibiricum as raw material, to develop a process for the combined extraction of Polygonatum sibiricum sponins (PSSs) and polysaccharides (PSPs), and the inhibitory activities of the extract and their complexes (PSSs-PSPs) on α-glucosidase and α-amylase were investigated. Methods: PSSs and PSPs were performed using ultrasound combined with enzymatic hydrolysis. The effects of solid-liquid ratio, ultrasonic time, and ultrasonic temperature on the yield of PSSs, the types of multi-enzymes, the proportion of complex enzymes, enzymolysis time, enzyme dosage, solid-liquid ratio, hot water extraction time, and hot water extraction temperature on the yield of PSPs were …

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Lactic Acid Fermentation Of Papaya Juice Using Single And Mixed Lactic Acid Bacteria, Zhou Yao, Li Juan, Jia Fengxia, Huang Jingyu, Su Zhimin, Chen Gang Jan 2024

Lactic Acid Fermentation Of Papaya Juice Using Single And Mixed Lactic Acid Bacteria, Zhou Yao, Li Juan, Jia Fengxia, Huang Jingyu, Su Zhimin, Chen Gang

Food and Machinery

Objective: Phytochemistry, microbiology, flavor and functional properties of fermented papaya juice were examined in relation to Lactobacillus plantarum (Lp), Lactobacillus rhamnosus (Lr), Lactobacillus acidophilus (La) and their mixed strains (Lp+Lr、Lp+La、Lr+La), in order to develop a probiotic papaya beverage with improved functionality and health-promoting properties. Methods: In thisstudy, changes in pH, total soluble solids, titratable acid, viable cells, glucose, fructose, sucrose, organic acids and volatile compounds were determined. The contents of total phenolics and total flavonoids, as well as the inhibitory activity against α-glucosidase and tyrosinase enzymes during the fermentation process, were also investigated. Results: The single-and mixed strain cultures …

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Review Of Caenorhabditis Elegans In Food Nutritional Function Evaluation, Chen Wang, He Hailun, Zheng Yanjun, Yi Cuiping Jan 2024

Review Of Caenorhabditis Elegans In Food Nutritional Function Evaluation, Chen Wang, He Hailun, Zheng Yanjun, Yi Cuiping

Food and Machinery

As an ideal model organism, Caenorhabditis elegans has been increasingly used in the evaluation of the nutritional function of food. Compared with other models such as cells and mice, C. elegans have the advantages of small size, short lifespan, high genetic homology with humans, easy observation of research results, and large batch culture in the laboratory. Therefore, the article summarizes the research methods, potential mechanisms and research progress of C. elegans in food nutritional function such as anti-obesity, antioxidant and anti-aging. In order to provide a reference for new methods in the evaluation of food nutrition function.

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Research Progress On Emulsifying Properties And Modification Methods Of Rice Bran Protein, Ou Wenhua, Cao Tianxiang, Zhang Dongmei, Gu Lihao, Zhang Wanping, Jiang Wen Jan 2024

Research Progress On Emulsifying Properties And Modification Methods Of Rice Bran Protein, Ou Wenhua, Cao Tianxiang, Zhang Dongmei, Gu Lihao, Zhang Wanping, Jiang Wen

Food and Machinery

Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein were summarized. The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies, to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.

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Research Progress On Polyphenols In Chestnut Rose Fruit, Yin Yanyan, Zhang Jian, Lu Lunwei, Li Lulu, Zhang Deqin Jan 2024

Research Progress On Polyphenols In Chestnut Rose Fruit, Yin Yanyan, Zhang Jian, Lu Lunwei, Li Lulu, Zhang Deqin

Food and Machinery

Chestnut rose fruit, known as "Three King fruits", has high edible value and medicinal value. Polyphenols are the second major functional component of chestnut rose fruit with pharmacological and health functions such as antioxidant, regulation of glucose and lipid metabolism, anti-inflammatory and bacteriostatic, antialcoholism and liver protection, and have great potential for food development. This review summarized the research progress of the classification, extraction, qualitative and quantitative analysis, and bioactivity of chestnut rose fruit polyphenols in recent years and prospected the future development direction.

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Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying, Nie Xin, Chen Hongfan, Mao Jingjing, Liu Dayu, Zhao Zhiping, Shen Caihong Jan 2024

Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying, Nie Xin, Chen Hongfan, Mao Jingjing, Liu Dayu, Zhao Zhiping, Shen Caihong

Food and Machinery

Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile flavor compounds were analyzed by multivariate statistics. Results: A total of 39 volatile flavor compounds were detected through GC-MS technology, including 18 hydrocarbons, 12 esters, 2 aldehydes, 2 ethers, 1 alcohol, 1 acid, 1 ketone and 2 other compounds. Esters, aldehydes, alcohols and hydrocarbons significantly increased during air-drying, while ketones and ethers showed a trend …

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Optimization Of The Extraction Process And Molecular Mechanism Of Inhibition On Tyrosinase Of Kojic Acid, Fang Jingjie, Chen Jian, Chen Yajuan, Liang Ying Jan 2024

Optimization Of The Extraction Process And Molecular Mechanism Of Inhibition On Tyrosinase Of Kojic Acid, Fang Jingjie, Chen Jian, Chen Yajuan, Liang Ying

Food and Machinery

Objective: This study aimed to develop new, efficient, safe and precise tyrosinase inhibitors. Methods: The orthogonal test was used to optimize the extraction conditions of kojic acid. The inhibitory effect of kojic acid on tyrosinase was studied by enzyme kinetics, and the mechanism of its interaction with tyrosinase from different sources was analyzed by molecular docking technology. Results: The optimum process conditions for extracting kojic acid were as follows: activated carbon content of 5%, decolorization temperature of 75 ℃, pH 2.0, decolorization time of 50 min, and the purity of kojic acid was 97.85%. the IC50 of kojic acid …

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Optimization Of Semiconductor Refrigeration Cold Stage Usage Conditions And Its Application In High Moisture Content Samples In Scanning Electron Mmicroscopy, Chen Xiyan, Wei Lanlan, Kang Jingquan, Duan Hui, Fan Ningjuan Jan 2024

Optimization Of Semiconductor Refrigeration Cold Stage Usage Conditions And Its Application In High Moisture Content Samples In Scanning Electron Mmicroscopy, Chen Xiyan, Wei Lanlan, Kang Jingquan, Duan Hui, Fan Ningjuan

Food and Machinery

Objective: To effectively solve the difficulty of observing the electron microstructure of samples with high water content. Methods: A series of samples with high water content were observed by conventional scanning electron microscope with a new mode instrument combination of semiconductor cold cooling table. Results: Under the conditions of conductive tape as matrix, voltage 5 kV, electron beam spot of 50 or 60, and cold table temperature of 4 ℃, the sample with high water content did not need to be fixed and dehydrated, and its microstructure could be directly imaged under the scanning electron microscope to observe its microstructure. …

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Effects Of Glutinous Rice Flour On The Baking And Aging Characteristics Of Sponge Cake, Yu Shulei, Jiang Pengfei, Wang Dan, Qi Libo, Shang Shan Jan 2024

Effects Of Glutinous Rice Flour On The Baking And Aging Characteristics Of Sponge Cake, Yu Shulei, Jiang Pengfei, Wang Dan, Qi Libo, Shang Shan

Food and Machinery

Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter, specific volume, baking loss rate, sensory evaluation and pore size distribution of cake were investigated. Also, the texture analysis, moisture distribution, starch ordered structure and crystallinity of cake after 7 days of storage were meaured. Results： With the increasing substitution of glutinous rice flour, the batter density reduced, improving the specific volume and the pore size distribution. Effectively delaying the retrogradation …

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Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms, Zhou Yanhua, Ti Tao, Xu Wenyang, Wang Xiali, Xiang Jun, Yang Junwei Jan 2024

Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms, Zhou Yanhua, Ti Tao, Xu Wenyang, Wang Xiali, Xiang Jun, Yang Junwei

Food and Machinery

Objective: The pretreatment method of through-type solid-phase extraction was improved to be coupled with ultra performance liquid chromatography tandem mass spectrometry for detection of cholic acid，deoxycholic acid and dehydrochloric in eggs. Methods: The samples were extracted by methanol and purified by PRiME HLB，then separated on C18（100 mm×2.1 mm，3.0 μm） column with methanol-0.1% ammonia as the mobile phase for gradient elution. Meanwhile，the samples were quantified by external standard with negative ion select reaction monitoring （SRM） mode. Results: The results showed that the linear relationships of cholic acid （CA），deoxycholic acid （DCA） and dehydrochloric acid（DHCA） were good in the range from …

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The Application Of Computer Vision Combining With Deep Leaning Techniques For Rapid Discrimination Of Adulterated Star Anise Powder, Chen Jinxing Jan 2024

The Application Of Computer Vision Combining With Deep Leaning Techniques For Rapid Discrimination Of Adulterated Star Anise Powder, Chen Jinxing

Food and Machinery

Objective: This study aims to design a novel approach, utilizing computer vision combining with deep learning, for rapid determination the adulteration in star anise powder. Methods: Collected the original images of star anise powder with varying adulteration ratios. Employing preprocessing and data enhancement techniques, an image dataset was curated. Subsequently, a SqueezeNet model was constructed and compared with five machine learning models, including Support Vector Machine （SVM）, K-Nearest Neighbor Learning （KNN）, Random Forest （RF）, Gradient Boosting Tree （GBT）, and Multilayer Perceptron （MLP）. Results: The highest accuracy achieved by the five machine learning models was only 66.37%, while the accuracy of …

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Determination Of 11 Kinds Of Pesticide Residues In Liquid Milk By Dispersive Solid Phase Extraction Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Mangu, Luo Yonghao, Yan Wanying, Xu Lizhu Jan 2024

Determination Of 11 Kinds Of Pesticide Residues In Liquid Milk By Dispersive Solid Phase Extraction Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Mangu, Luo Yonghao, Yan Wanying, Xu Lizhu

Food and Machinery

Objective： This study aimed to evaluate the safety of pesticide residues in liquid milk. Methods： A method for simultaneous determination of 11 kinds of pesticide residues by ultra-high-performance liquid chromatography-tandem mass spectrometry was established. The samples were extracted by acetonitrile, purified by C18 and PSA solid phase extractants, separated on a column Xbridge BEH C18 (100 mm×2.1 mm, 1.7 μm), determined in multi-reaction monitoring mode, and optimized for pre-treatment parameters using response surface method. Results： The optimal conditions for pretreatment were 10 mL acetonitrile, 50 mg C18 and 30 mg PSA. The linear relationships of 11 kinds …

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Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network, Cao Jilei, Gao Peixin, Li Xinyu, Xiao Wenjing, Li Zhenyu Jan 2024

Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network, Cao Jilei, Gao Peixin, Li Xinyu, Xiao Wenjing, Li Zhenyu

Food and Machinery

Objective: To solve the problems of low accuracy, low efficiency, and strong manual dependence in existing milk protein detection methods. Methods: Based on hyperspectral imaging systems, proposed a combination of improved whale algorithm and Elman neural network for rapid and non-destructive detection of milk protein content. Optimized the whale algorithm through three aspects (chaotic mapping, adaptive convergence factor, and adaptive weight) to improve search accuracy, and optimized the Elman neural network parameters (weights and thresholds) after optimization. Analyzed the performance of the proposed non-destructive testing method through experimental analysis. Results: Compared with conventional detection methods, proposed method was optimal for …

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Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market, Cui Gehao Jan 2024

Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market, Cui Gehao

Food and Machinery

Focusing on the food market, starting from the litigation status of professional anti-counterfeiting cases, this paper summarizes and analyzes the problems and disputes about professional anti-counterfeiting behavior in current theory and practice, discusses the necessity of protecting and restricting the right of professional anti-counterfeiters to know and buy fake goods, and tries to guide and regulate their professional anti-counterfeiting behavior from multiple levels, such as clarifying the legal status of professional anti-counterfeiters and guiding the legitimate and standardized anti-counterfeiting behavior.

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Food Safety Management In Online Live Broadcast Marketing, Hu Shuiying Jan 2024

Food Safety Management In Online Live Broadcast Marketing, Hu Shuiying

Food and Machinery

Literature research and case analysis were used to summarize the development status of online live streaming marketing market, analyze the cases of food safety accidents in live streaming e-commerce, and summarize the food safety problems in current live streaming e-commerce. Governance strategies were proposed, such as strengthening the review of live content, strengthening supervision, unblocking consumer complaint channels and accelerating relevant legislative processes. For the problem of homemade food in network marketing, it can be counseled, supported and invested in the form of an incubator to promote its transformation to formal production.

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