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Articles 2761 - 2790 of 5725
Full-Text Articles in Food Science
Correlation Between Physical Moisture Retention Propertyin Tobacco Samples And Its Pore Structure, Guo Huacheng, Li Qiang, Sun Xueping, Hou Pengjuan
Correlation Between Physical Moisture Retention Propertyin Tobacco Samples And Its Pore Structure, Guo Huacheng, Li Qiang, Sun Xueping, Hou Pengjuan
Food and Machinery
In order to understand the relationship between the moisture content of tobacco and its microporous structure, and to provide a theoretical basis for the preservation of tobacco, the dehydration rate over 4 000 min of 26 Tobacco samples including flue-cured tobacco, burley tobacco, oriental tobacco, reconstituted tobacco leaf and expanded cut stems were measured (1 time/min) at a temperature of （22±1） ℃ and a relative humidity of 30% using a tobacco dynamic moisture content monitoring device. The α and β values in the thermodynamic Weibull model were calculated from the dehydration rate. Results: At the same storage temperature, humidity and …
Moisture Retention Properties Of Polygonatum Polysaccharide In Tobacco And Its Mechanism, Lei Sheng, Liu Xiuming, Li Yuandong, Jiang Juxing, Zeng Yicheng, Wang Huijuan, Lin Chao, Wang Xuejiao, Yang Qianxu
Moisture Retention Properties Of Polygonatum Polysaccharide In Tobacco And Its Mechanism, Lei Sheng, Liu Xiuming, Li Yuandong, Jiang Juxing, Zeng Yicheng, Wang Huijuan, Lin Chao, Wang Xuejiao, Yang Qianxu
Food and Machinery
The moisture absorption and moisture retention properties of polygonatum polysaccharides, fenugreek polysaccha-rides, chlorella polysaccharides and ganoderma lucidum polysaccharides were investigated as compared with propylene glycol and water. The results showed that polygonatum polysaccharides had similar moisture absorption properties as propylene glycol, but its moisture retention was significantly better than that of propylene glycol. Therefore, the desorption process of tobacco under low humidity conditions was fitted nonlinearly by common thin-layer drying models. It was found that the tobacco added with polygonatum polysaccharides have the lowest drying rate constant and the slowest moisture retention rate. Low field nuclear magnetic (LF-NMR) results showed …
Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy, Lv Du, Dong Nan, Wang Mei, Wang Hui, Liu Yongxiang, Li Fei, Liu Jia
Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy, Lv Du, Dong Nan, Wang Mei, Wang Hui, Liu Yongxiang, Li Fei, Liu Jia
Food and Machinery
A fast determination method was established for content determination of mashed potato in noodles. Studied 170 potato noodles by near infrared spectroscopy and stoichiometry to establish prediction model by PLS. The result indicated that the prediction model based on wave number of 9 403.6～5 446.2 cm-1, and spectral pretreatment by the standard normal variate transformation (SNV) showed an excellent prediction accuracy. The external validation determinants was 0.956 4, the root mean square error of prediction was 3.73%, the slope was 1.029, and relative prediction deviation was 2.04. The results indicate that near infrared spectroscopy can be used as …
Uncertainty Evaluation For The Determination Of Neotame Content In Roasted Seeds And Nuts By Uplc-Ms/Ms Method, Huang Kun, Wang Huixia, Fan Xiaolong, Guo Jia
Uncertainty Evaluation For The Determination Of Neotame Content In Roasted Seeds And Nuts By Uplc-Ms/Ms Method, Huang Kun, Wang Huixia, Fan Xiaolong, Guo Jia
Food and Machinery
To analyse and evaluate the uncertainty in the determination of neotame content in roasted seeds and nuts by UPLC-MS/MS. A mathematical model of uncertainty in the determination of neotame content in roasted seeds and nuts was established, various factors of uncertainty in the whole determination process were studied and evaluated, the components of uncertainty in the method were confirmed and composed. The results showed that the expanded uncertainty was 0.71 mg/kg(k=2) when the neotame content was 7.69 mg/kg, which was greater caused by preparation of standard stock solution and repeatability of determination.
Quantitative Analysis Of Glycine Solutions By Terahertz Attenuated Total Reflection (Thz-Atr) Spectra, Cheng Li, Ma Wei, Liu Qi, Ogawa Yuichi
Quantitative Analysis Of Glycine Solutions By Terahertz Attenuated Total Reflection (Thz-Atr) Spectra, Cheng Li, Ma Wei, Liu Qi, Ogawa Yuichi
Food and Machinery
Terahertz attenuated total reflection spectroscopy was employed to investigate the terahertz absorption spectra of different concentration glycine solutions within 20~450 cm-1 at room temperature. There are four clear absorption peaks at 65.56, 127.28, 173.56, 308.55 cm-1 respectively. The 2nd derivative spectra and the multiple linear regressions were employed to perform the quantitative analysis of the glycine solution concentr-ation. Randomly combine different wave numbers, the optimum ternary linear regression equation was gained. The R2 Adj was 0.990 3, the Root Mean Square Error (RMSE) was 0.005 7, the Root Mean Squares Error of Prediction (RMSEP) was 1.658 …
Simultaneous Determination Of 8 Kinds Of Vitamin E Isomer In Vegetable Oil Using Reversed-Phase Ultra Performance Liquid Chromatography, Dong Xin
Food and Machinery
An analytical method was developed for the determination of 8 kinds of vitamin E isomer (tocopherol and tocotrienol) in vegetable oil by solvent dilution extraction-ultra performance liquid chromatography. The sample was extracted with acetone. The separation was achieved by using PFP column and an elution with the mobile phases of methanol and water (93∶7) at a flow rate of 0.4 mL/min. The identification and quantitative analysis were carried out with fluorescence detector at an ecxitation wavelength of 295 nm and an emission wavelength of 330 nm. The recoveries ranged from 90.0% to 100%, with the relative standard deviation (RSDs) between …
Evaluation Of The Uncertainty In The Determination Of Five Papaver Nudicaule Alkaloids From Hot Pot Food By Lc-Ms/Ms, Wei Xinghua, Li Xiaohong, Dong Manman, Sun Xiao, Zhang Diyue, Zhang Yafeng
Evaluation Of The Uncertainty In The Determination Of Five Papaver Nudicaule Alkaloids From Hot Pot Food By Lc-Ms/Ms, Wei Xinghua, Li Xiaohong, Dong Manman, Sun Xiao, Zhang Diyue, Zhang Yafeng
Food and Machinery
According to the procedure for uncertainty assessment described in JJF 1059.1—2012 “Evaluation of uncertainty in chemical analysis measurement” and CNAS—GL06—2019 “Guidance on evaluating the uncertainty in chemical analysis”, a mathematical model was established, and an analytical method for the determination of uncertainty of morphine, codeine, papaverine, narcotine and thebaine in chafing dish food by LC-MS/MS was established. The results showed that the synthesis of relative standard uncertainty for papaverine, narcotine, thebaine, morphine and codeine were 5.1×10-2, 5.0×10-2, 5.8×10-2, 8.4×10-2, and 8.5×10-2, respectively; the main factors affecting the uncertainty of measurement …
Risk Assessment Of Pesticide Residues In Muskmelon In Xinjiang, Wei Kaili, Zhou Xiaolong, Yan Qiaoli, Tao Yongxia, Wang Cheng
Risk Assessment Of Pesticide Residues In Muskmelon In Xinjiang, Wei Kaili, Zhou Xiaolong, Yan Qiaoli, Tao Yongxia, Wang Cheng
Food and Machinery
To evaluate the dietary risk level of pesticide residues in muskmelon in Xinjiang and identify the types of pesticide residues with relatively high risks. Based on the research of 127 muskmelon samples of the 2-year-producing in Xinjiang, 60 kinds of pesticide residues were analyzed by chronic, and the acute dietary exposure assessment, and the dietary risk levels were evaluated. Moreover, the usage of veterinary drug residue council sort veterinary drug residue risk matrix, and the pesticide residue in high-risk types were discussed. The results showed that 10 kinds of pesticide residues, icluding phenyl ether metronidazole, chlorpyrifos, chlordimeform, and chlorphenidine, were …
The Cohesive Mechanism Between Criminal Justice And Administrative Law Enforcement In Food Safety Law Enforcement, Zhang Fengxue
The Cohesive Mechanism Between Criminal Justice And Administrative Law Enforcement In Food Safety Law Enforcement, Zhang Fengxue
Food and Machinery
Criminal behaviors that endanger food safety have seriously damaged the lives and health of the people. Law enforcement agencies have encountered many problems in the enforcement of crimes against food safety crimes. The emergence of these problems has seriously affected the linkage mechanism between administrative law enforcement and criminal justice. How to base the connection between criminal justice and administrative law enforcement, rationalize the mechanism of linking the two laws, improve the efficiency of law enforcement agencies in combating food safety crimes, thoroughly eradicate food safety issues, and lay a solid foundation for China's economic construction and social harmony and …
Survey And Management Dimension Of Food Safety Management In China, Luo Hui
Survey And Management Dimension Of Food Safety Management In China, Luo Hui
Food and Machinery
At present, based on the predicament of global food safety governance and the requirement of China to promote the improvement of social governance system and the modernization of governance capacity, China's food safety management has a high implementation efficiency in the construction of system and the promotion of government-led system practice. However, at the level of food safety governance, there are still some problems, such as the degree of information disclosure to be further expanded, the lack of operability of the food recall system, the disunity of the main body caused by the administrative supervision system, and the lack of …
The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling, Yu Wenjun, Wu Ruimei, Li Hong, Pei Gang, Jin Shanfeng, Huang Chaoqiang, Zhu Renzhang, Yang Puxiang, Xiong Aihua
The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling, Yu Wenjun, Wu Ruimei, Li Hong, Pei Gang, Jin Shanfeng, Huang Chaoqiang, Zhu Renzhang, Yang Puxiang, Xiong Aihua
Food and Machinery
The temperature distribution inside the drum of tea cylinder water-removing machine is the main factor affecting the quality of the tea. In view of the defects of the current tea cylinder water-removing machine, including the uneven water-removing and low thermal energy utilization, a tea cylinder water-removing machine was designed with infrared radiation as the heat source in the present study. The infrared heat source was placed in the center of the cylinder. The approach of combining EDEM and Fluent was used to analyze the discrete field, flow field and temperature field during the de-enzyme process The turbulence model and the …
Design And Experiment Of Mid-Infrared Dryer For Macadamianut, Wang Jiaoling, Song Weidong, Ding Tianhang, Wang Mingyou, Wu Jinji, Zhou Dehuan, Zhou Fan
Design And Experiment Of Mid-Infrared Dryer For Macadamianut, Wang Jiaoling, Song Weidong, Ding Tianhang, Wang Mingyou, Wu Jinji, Zhou Dehuan, Zhou Fan
Food and Machinery
In view of the problem of long time and high energy consumption of macadamia nuts of drying, the infrared drying characteristics were analyzed and a mid-infrared dryer was designed. The mid-infrared drying characteristics reasch of macadamia nuts were carried out. The changes of dry moisture and rate were analyzed. The dry-diffusion and activation energy conditions were established and a mid-infrared drying model was established. The results showed that the moisture content of macadamia nuts decreased to 1.36% after 360 minutes under the drying conditions of 60 ℃ and 0.8 kW in the middle infrared emitter. The whole drying stage was …
Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation, Gao Jin, Zhang Jiayan, Feng Xugang
Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation, Gao Jin, Zhang Jiayan, Feng Xugang
Food and Machinery
Beer fermentation is an extremely complicated process, in which the control of fermentation temperature has a great influence on the final taste and quality of the beer. The temperature control of the fermentation liquor has the characteristics of large time delay, nonlinear and staged characteristics, and they cause the temperature of the fermented liquor in the fermentation tank to fluctuate frequently with large. According to the technological characteristics of the beer fermentation temperature control system, a nonlinear PID control strategy was processed based on Smith predictable compensation. After modeling the beer fermentation temperature control system and performing Matlab simulation analysis, …
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang
Food and Machinery
The sensory characteristics, color difference, water holding capacity, texture, K value, total volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value) were used as evaluation indexes. The effects of 3 packaging treatments on the quality of cultured Pseudosciaena crocea during 120 d of frozen storage were studied. The results showed that the sensory comprehensive score, texture and water holding capacity of cultured Pseudosciaena crocea decreased gradually with the prolongation of frozen storage time. The TVB-N and TBA values of cultured Pseudosciaena crocea increased with time under three packaging treatments. The results of K value analysis were consistent with those of …
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao
Food and Machinery
patterns, color and words are common design languages in packaging design. This paper aims to find out the problems existing in the domestic meat packaging design by referring to the Australian meat packaging design following comparison made between the meat packaging design of China and Australia. And then puts forward the optimization approach to the domestic meat packaging design and theoretical suggestions for the promotion and popularization of domestic meat packaging.
Design And Motion Analysis Of Main Cam Of High Speed Paper Picking Mechanism, Yang Benben, Cao Jujiang, Liu Yansong, Yang Kun
Design And Motion Analysis Of Main Cam Of High Speed Paper Picking Mechanism, Yang Benben, Cao Jujiang, Liu Yansong, Yang Kun
Food and Machinery
A double cam-four-bar combination mechanism was proposed based on the analysis of actuator position and attitude in paper-picking process. By using higher order polynomial and arc combination curve, the contour equation of the main drawing of high-speed paper-picking mechanism with higher order reciprocal continuity and smaller absolute value was obtained. The radius of base circle and the motion angle of cam were analyzed with the aim of pressure angle and angular acceleration of main cam. The results showed that using higher order polynomial and arc combination curve as the main cam contour equation could meet the requirements of the position …
Effects Of The Dissolved Oxygen Level And The Vibration On Oxidative Stress Of Grouper During Water Transport, Wu Bo, Xie Jing
Effects Of The Dissolved Oxygen Level And The Vibration On Oxidative Stress Of Grouper During Water Transport, Wu Bo, Xie Jing
Food and Machinery
By evaluating the changes of antioxidant enzyme activity, antioxidant capacity, metabolites, glycogen and lactic acid content in tissues, the effects of different packaging oxygenation modes and transport road conditions on oxidative stress of grouper during waterborne transport were studied. The results showed that the antioxidant enzyme activity, antioxidant capacity and metabolites of grouper under continuous aeration and low oxygen vibration changed non-significantly, which indicated that the body could regulate and maintain the balance of antioxidant system. However, the activities of antioxidant enzymes, antioxidant capacity, lipid metabolites and anaerobic metabolic material production in grouper under very low dissolved oxygen and continuous …
Study On Shrinkage Model Of Fresh Shelled Peanuts By Hot Air Drying Based On Temperature Gradient, Lu Yingjie, Ren Guangyue, Duan Xu, Zhang Ledao, Ling Zhengzheng
Study On Shrinkage Model Of Fresh Shelled Peanuts By Hot Air Drying Based On Temperature Gradient, Lu Yingjie, Ren Guangyue, Duan Xu, Zhang Ledao, Ling Zhengzheng
Food and Machinery
To explore the shrinkage influence on fresh shelled peanut hot air drying, improving drying quality, this experiment with fresh shelled peanut as raw material, the selection of different temperature gradient (40, 50, 60 ℃) hot air drying conditions on the shrinkage characteristics were studied, and established the corresponding mathematical model fitting. The results showed that in the drying process, the volume contraction ratio of peanut shell and peanut kernel decreased gradually, the contraction rate increased, and the void volume increased gradually. The peanut shell contracted first than the kernel, and the net structure was seriously deformed after the contraction. Temperature …
Application And Research Progress Of Led Light Sterilization Technology In Fresh-Keeping Processing Of Fruit And Vegetables, Zhang Yuchen, Xie Jing
Application And Research Progress Of Led Light Sterilization Technology In Fresh-Keeping Processing Of Fruit And Vegetables, Zhang Yuchen, Xie Jing
Food and Machinery
LED is a kind of green and environment-friendly cold light source, which has the advantages of non-toxicity, non-residue and wide application prospects in killing foodborne pathogenic bacteria in fruit and vegetable postharvest by using LED illumination technology. In this paper, the characteristics, sterilization mechanism and sterilization effect of visible and ultraviolet LED lamps were summarized. The sterilization effect of visible and ultraviolet LED lamps assisted by several different photosensitizers, as well as the dosage, effect and strains of the photosensitizers used werealso introduced. Finally, the existing problems and the future development direction of LED illumination sterilization technology were proposed.
Safety Evaluation Of Freeze-Dried Powder Of Sika Deer Antler Blood And Its Effect On Alleviating Physical Fatigue In Mice, Qin Heng, Li Shifen, Hu Qi, Huan Fei
Safety Evaluation Of Freeze-Dried Powder Of Sika Deer Antler Blood And Its Effect On Alleviating Physical Fatigue In Mice, Qin Heng, Li Shifen, Hu Qi, Huan Fei
Food and Machinery
To evaluate the food safety of sika deer antler blood freeze-dried powder, the acute toxicity test in mice, and the 30-day feeding and three genotoxicity tests in rats were conducted. The effects of sika deer antler blood freeze-dried powder on alleviating physical fatigue in mice were studied by weight-bearing swimming in the tails, determination of the urea level in serum, the glycogen reserve in liver and the lactic acid level in serum before and after the exercises. Results: the freeze-dried powder of sika deer antler blood was a substance without toxicity according to the acute toxicity test (MTD>15 g/kg·BW). …
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp], Chen Chen, Xu Deping, Jin Meng, Zhang Xiaojuan
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp], Chen Chen, Xu Deping, Jin Meng, Zhang Xiaojuan
Food and Machinery
The functional components of anti-myocardial ischemic activity in walnut were studied. The walnuts were squashed and then extracted by 70% ethanol, and ethyl acetate. The ethyl acetate phase was concentrated and then separated by macroporous resin, MCI, and ODS columns. MTT assay and kit method were applied，along with the model of myocardial ischemia/reperfusion injury to detect the anti-ischemic activity of each isolated component. The results showed that 5,10-dihydroxytryptamine and Shepherdine were separated from walnuts for the first time. Moreover, 5,10-dihydroxytryptamine could significantly maintain the viability of myocardial cell and reduce the enzymes (LDH/CK) released by ischemia/reperfusion injury, having significant protective …
Optimization Of Ultrasonic Assisted Alcohol Extraction Of Polyphenols From Opuntia Milpa And Its Antioxidant And Hypolipidemic Activities, Wang Jing, Guo Yang, Bao Yihong, Tian Xue, Li Huan, Qiu Junmeng
Optimization Of Ultrasonic Assisted Alcohol Extraction Of Polyphenols From Opuntia Milpa And Its Antioxidant And Hypolipidemic Activities, Wang Jing, Guo Yang, Bao Yihong, Tian Xue, Li Huan, Qiu Junmeng
Food and Machinery
The extraction of polyphenols from opuntia milpa was prepared by ultrasound-assisted method. The optimum extraction process was determined by orthogonal experiment with the content of polyphenols and DPPH free radical scavenging rate as indicators. The antioxidant and hypolipidemic activities of polyphenol extract from opuntia milpa were evaluated. The results showed that the optimum extraction technology of opuntia milpa was solid -liquid ratio 1∶15, ethanol concentration 65%, at 65 ℃ for 45 min. Under the control of these conditions, the content of polyphenols was 20.51 μg/mL, and DPPH clearance rate was 87.59%. The polyphenol extract of opuntia milpa has good antioxidant …
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Food and Machinery
In different brewing temperature and time, the changes of tea polyphenols and free amino acids brewing from Xiangxi golden tea, which were detected by UV-visible spectrophotometer, was gotten, and the extraction kinetics model was established. The antioxidant properties were also determined by DPPH and ABTS clearance rate. Results, the concentration of tea polyphenols and free amino acids, DPPH and ABTS clearance rate increased with the brewing temperature rising 60~90 ℃, and the brewing time prolonged 1~30 min, and which tended to be stable after 30 min. The Extraction rate of the tea polyphenols and amino acids followed a second-order reaction, …
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Food and Machinery
Lactobacillus plantarum, Saccharomyces cerevisiae and acetic acid bacteria screened from previous experiments were taken as the research objects. Selecting two groups of probiotic compound starter L1 (Lactobacillus plantarum and Saccharomyces cerevisiae), L2 (Lactobacillus plantarum, Saccharomyces cerevisiae and Acetobacter) to produce capsicum ferment, and compared with traditional natural fermentation L0. By observing the changes of main quality indexes such as total acid, pH value, alcoholicity and main efficacy enzymes (superoxide dismutase activity, lipase activity) in the fermentation process, Selected the most suitable strain combination for capsicum fermentation. The results showed that the quality of capsicum ferments was significantly improved by mixed …
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls, Pan Lihong, Luo Xiaohu, Wang Li, Chen Zhengxing
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls, Pan Lihong, Luo Xiaohu, Wang Li, Chen Zhengxing
Food and Machinery
15 kinds of Japonica and Indica rice, and 4 kinds of glutinous rice flours commonly used in the market for making glutinous rice balls, were selected and compared. The physicochemical properties, sensory characteristics and texture of the commercially available Ningbo glutinous rice balls were investigated. The results showed that the glutinous rice flour made from Zhenuo 106 by water milling was more suitable for the production of Ningbo glutinous rice balls. Its main quality index has reached the quality level of Ningbo glutinous rice balls, and it was the most suitable variety for this processing.
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Food and Machinery
Proposed a pixel ratio measurement method, and designs 3 different potato models and 3 different peeling rate orthogonal tests through the model verification method, to verify the determination method. The experimental results showed that there was no significant difference between the actual measured value and the theoretical calculated value of the potato model in the 95% confidence interval, which indicated that the proposed pixel ratio measurement method had a strong credibility in the calculation of the peeling rate of potato. This method is scientific and feasible to evaluate the peeling effect of potatoes, and can be used as an effective …
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology, Huang Jianbin, Cheng Fang
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology, Huang Jianbin, Cheng Fang
Food and Machinery
The research progresses of fish primary processing machinery at home and abroad were reviewed in this study. Moreover the automatic monitoring technology and its application in aquatic products processing were introduced, from two aspects of material processing quality and the equipment running status. This would help to improve the efficiency and quality of fish primary processing and promote technology upgrading of aquatic processing industry.
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Food and Machinery
This review outlined the principle and development of mathematical model based on the theory of heat and mass transfer in porous media. The research emphasis and its progress of mathematical model in the development and application were analyzed from the aspects of evaporation description, parameter determination and definite conditions and so on. Thereafter, an introduction of the advantages and disadvantages of the porous media mathematical model which applied in food thermal processing were given. Moreover, the development prospects of porous media mathematical model applied to fluid-particles food thermal processing were also summarized，which provided a reference for the numerical simulation research …
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut, Fu Xiaomei, Li Zongjun, Zhao Zhiyou, Luo Fenglian
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut, Fu Xiaomei, Li Zongjun, Zhao Zhiyou, Luo Fenglian
Food and Machinery
Smoked areca nuts contain harmful substances such as benzo-a-pyrene on its surface, because they are cured in wood smoke in the initial processing process. People's health is seriously threatened by these harmful substances. It is crucial for people to monitor the residues of benzo-a-pyrene effectively in areca nut to ensure the food safety. The sources of benzo-a-pyrene pollution in edible areca nut and the pretreatment methods for detecting benzo-a-pyrene in edible areca nut are summarized in this study, and several instrumental methods for the determination of benzo-a-pyrene in food are also evaluated. Our study is helpful to improving deficiencies and …
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Food and Machinery
In this paper, the food quick-freezing technology, the shape of ice crystal at different freezing rates and methods for observing ice crystals are described. The research progress of pressure-assisted freezing, electrostatic-assisted freezing and magnetic-assisted freezing in recent years is reviewed. The direct method can directly observe the ice crystal formed during the freezing process. The indirect method analyzes the ice crystal characteristics by observing the gap left by the ice crystal in the food after freezing. Pressure-assisted freezing can improve the super-cooling degree. When the pressure is released, the ice crystals formed by instantaneous freezing are fine and evenly distributed. …