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Articles 2671 - 2700 of 4759
Full-Text Articles in Food Science
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities, Hu Changyu, Dai Yi, Wang Yaqun, Lu Weiwei, Wang Weidong, Wu Yongxiang
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities, Hu Changyu, Dai Yi, Wang Yaqun, Lu Weiwei, Wang Weidong, Wu Yongxiang
Food and Machinery
The present study aimed to optimize the process parameters for the surfactant sodium dodecyl sulfonate (SDS)-ultrasonic extraction technology of polyphenols from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu). The effects of polyphenols from Qi Baizhu (QBP) on antioxidant and antibacterial activities were explored. The results showed that the optimal process conditions were as follows: SDS concentration 0.47%, extraction temperature 48 ℃, ultrasonic power 150 W, ethanol concentration 64%, extraction time 15 min, and solid-liquid ratio 1∶25 （g/mL）. Under these conditions, the content of QBP was (38.53±0.51) mg/g. QBP exhibited strong DPPH and ABTS free radical scavenging capacities with IC …
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect, Zhang Meina
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect, Zhang Meina
Food and Machinery
In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil. The changes of vitamin E, polyphenols, Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies, cold pressing, hot pressing, leaching, supercritical CO2 extraction and water enzyme method were studied.. The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest, reaching 786.3 mg/kg and 3 789.0 mg/kg respectively; The phytosterol content of hot pressed oil was the highest, reaching 3 962 mg/kg; The content of …
Maize Starch On The Quality Of Fresh Rice Noodles, Tao Zui, Xie Lan, Bao Jinsong, Luo Keda, Zhu Hong, Yi Cuiping
Maize Starch On The Quality Of Fresh Rice Noodles, Tao Zui, Xie Lan, Bao Jinsong, Luo Keda, Zhu Hong, Yi Cuiping
Food and Machinery
The effects of adding different content of maize starch on the cooking, texture and sensory quality of fresh rice noodles (FRN) were studied. The results showed that the addition of maize starch increased the broken rate and cooking loss of FRN, and when added amount was 15%～60%, which was significantly higher than 3%～5% (P＜0.05), without influences on its flavor. 3% to 5% of maize starch could significantly increase the water absorption of FRN (P＜0.05), and the whiteness value also increased, with the higher sensory evaluation score; 15%～60% of maize starch could increase the hardness of the FRN and other indicators, …
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles, Qu Zhanping, Ren Guangyue, Li Yebei, Duan Xu, Zhang Ledao, Chen Xi
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles, Qu Zhanping, Ren Guangyue, Li Yebei, Duan Xu, Zhang Ledao, Chen Xi
Food and Machinery
In order to study the effect of the amount of oats on the quality of potato composite noodles, potato and wheat flour were used as main raw materials. Using texture analyzers, scanning electron microscopy and other technical means, supplemented by statistical methods such as principal component analysis and fuzzy mathematics, comprehensive examination of texture characteristics, microstructure, drying characteristics and sensory characteristics of composite noodles. The results showed that with the increase of the content of oat flour, the masticatory factor, viscoelastic factor and hardness factor of the main texture components decreased first and then increased. The structure density, porosity and …
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization, Cheng Fangyuan, Zhou Xueyong, Liu Yanmei, Rajasaba. H.
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization, Cheng Fangyuan, Zhou Xueyong, Liu Yanmei, Rajasaba. H.
Food and Machinery
The aim of this experiment is to optimize the spray drying yield of egg liquid. The yield of whole egg powder and the function indexes of protein content, fat content, phospholipid content and water content of egg powder were obtained by orthogonal test under different processing parameters. The Mathematical model was established by Matlab software, which associated the processing parameters with the egg powder yield, protein content and water content. The mathematical models were optimized with the core index of protein yield. The optimum processing conditions for spray drying were: the inlet air temperature 180 ℃, the egg liquid concentration …
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes, Guo Huacheng, Zhang Yuehua, Li Yangguang, Xu Kejing
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes, Guo Huacheng, Zhang Yuehua, Li Yangguang, Xu Kejing
Food and Machinery
30 samples of cigarettes, in price of 200~300 yuan, were selected from the domestic market for the study. The volatile aroma substances were determined by simultaneous distillation extraction, and its sensory quality was evaluated. According to the analysis of basic correlation, stepwise regression analysis and principal component, the correlation between the indicators was analyzed statistically. The results showed that the total aroma content of cigarettes in different cigarettes, various flavoring substances and sensory evaluation were with normal distribution. Among the different kinds of cigarettes, a correla-tion between tobacco aroma constituents and the sensory quality was found. Among them, the cigarettes …
Advances On Application Of Predictive Microbiology In Shelf Life Of Aquatic Products, Shen Yong, Mei Jun, Xie Jing
Advances On Application Of Predictive Microbiology In Shelf Life Of Aquatic Products, Shen Yong, Mei Jun, Xie Jing
Food and Machinery
Aquatic products is easily deteriorated，and microorganism is the main factor that leads to the deterioration. Predictive microbiology can predict the growth of spoilage organisms in aquatic products by building mathematical models, which help us predict the shelf-life of aquatic products. This paper briefly describes the meaning of predictive microbiology primary model, secondary model and tertiary model, enumerates the applications of predictive microbiology in shelf-life, and discuss the problems of predictive microbiology in the shelf-life prediction, and its application prospect is also proposed.
Research Progress On Residues And Detection Technology Of Imidacloprid And Λ-Cyhalothrin In Fruits And Vegetables, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Aa Jiao, Kang Xiali
Research Progress On Residues And Detection Technology Of Imidacloprid And Λ-Cyhalothrin In Fruits And Vegetables, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Aa Jiao, Kang Xiali
Food and Machinery
Neonicotine-pyrethroid mixed pesticides are a new type of compound insecticides which have higher activities, broader insecticidal spectrum and longer duration compared with the single-does of λ-cyhalothrin and imidacloprid. They can effectively reduce pesticide residues in agricultural products and lower the harm to human health. Residue analysis methods of neonicotine and pyrethroid pesticides on fruits and vegetables have been studied, but because of the difference of physical and chemical properties of the two pesticides, the detection methods are different. Therefore, it is necessary to establish a rapid screening method for residues of nicotine-pyrethroid pesticides. In this study, imidacloprid and λ-cyhalothrin were …
Application Of Spectroscopy In Dairy And Dairy Products, Ju Ning, Hu Jie
Application Of Spectroscopy In Dairy And Dairy Products, Ju Ning, Hu Jie
Food and Machinery
This paper reviewed the applications of the spectral technologies, including the adulteration detection, nutrients detection，antibiotics detection, microbial contamination detection and product types identification in dairy and dairy products. Using Near-infrared spectroscopy, Raman spectroscopy and Hyperspectral imaging technique, the important applications and research advances of the quality detection and safety assessments in dairy and dairy products have been also reviewed. It was pointed out that the joint application of various technologies is the trend of future research.
Studies On Physicochemical And Structural Properties Of Rice Glutelin At Different Ph Values, Li Shuang, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui, Li Xianghong
Studies On Physicochemical And Structural Properties Of Rice Glutelin At Different Ph Values, Li Shuang, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui, Li Xianghong
Food and Machinery
Among cereal proteins, rice proteins are hypoallergenic, rich in essential amino acids and easily digestible etc. While their lower solubilities under neutral conditions limit their applications in food industry. In present study, the physicochemical and structural properties of rice glutelin at different pH values (pH 3.0, 4.0 and 7.0) were characterized to explore the optimum pH value to dissolve rice protein and expand its application range. The results showed that, compared to the neutral condition, the solubility and structural properties of rice glutelin were changed significantly under the acidic conditions. The protein solubility was only (6.24±1.25)% at pH 7.0, for …
Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling
Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling
Food and Machinery
Detected the protein content and amino acid content of walnut kernels collected from 17 producing areas in Yunnan, and the amino acid model and nutritional value were comprehensively investigated by amino acid classification, amino acid ratio coefficient method and cluster analysis method. The conclusion indicated that the walnuts derived from each of the various regions were all rich in 17 amino acids (tryptophan was not detected), and the total amount of amino acids was 3.35% to 5.14%, the essential amino acid content was 1.13% to 1.76%, the medicinal amino acid content was 67.47% to 68.63% of the total amino acids, …
Reliable Screening Of Rutin In Healthcare Products By Hptlc-Dpph Assay, Wang Tiannan, Zhang Huang, Chen Yisheng, Xu Xueming, Huang Caihong
Reliable Screening Of Rutin In Healthcare Products By Hptlc-Dpph Assay, Wang Tiannan, Zhang Huang, Chen Yisheng, Xu Xueming, Huang Caihong
Food and Machinery
The study combines the reaction of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with reduce discoloration and high-performance thin layer chromatography to establish a new method for the determination of rutin in healthcare products by HPTLC-DPPH. The effects of DPPH color reaction time, mobile phase, and optical density scanning parameters on chromatographic separation and densitometric results are investigated as well as recovery and precision of the method. The standard addition recovery rate of the method is 82%~97%, and the precision RSD is <10%. It was demonstrated that the method is able to circumvent the interferences from sample matrices with a simplified sample pretreatment. Therefore, the method is suitable for rapid detection of rutin in healthcare products.
Flow Field Analysis On Ultra-Fine Pulping Andpulverizing Cutter Head By Fluent, Zhang Xiong, Dai Ning, Zhu Haiqing, Zhang Yuzhong
Flow Field Analysis On Ultra-Fine Pulping Andpulverizing Cutter Head By Fluent, Zhang Xiong, Dai Ning, Zhu Haiqing, Zhang Yuzhong
Food and Machinery
Two kinds of tooth type pulverizing cutter heads are designed based on the principle of superfine pulverization technology, and two kinds of pulverizing knives are analyzed using Fluent simulation software at the speeds of 6 000 r/min, 9 000 r/min and 12 000 r/min. The variation of pressure and speed inside the head was studied. Then the pulverization effect of the two cutter heads was verified by the material pulverization experiment. At the same time, the energy consumption of the two cutter heads was compared and analyzed. Results: The central structure was a four-blade blade tooth-crushing cutter head. The time …
Test And Analysis Of Mechanical Properties Of Rubber Fruit Shell Breaking, Wang Yuanrong, Wang Tao, Nie Junfeng
Test And Analysis Of Mechanical Properties Of Rubber Fruit Shell Breaking, Wang Yuanrong, Wang Tao, Nie Junfeng
Food and Machinery
In order to study the changing rule of static compressive shell breaking force of rubber fruit under different conditions, the rubber fruit was subjected to the static compression test of the shear force, stabbing force and extrusion force in the loading direction of X, Y and Z respectively. The mechanical model of rubber fruit was established by using finite element method to study the stress and strain and damage law of rubber fruit under compressive load. The test results showed that the relationship between the shell breaking force of the rubber fruit under shear force, stabbing force and extrusion force …
Optimization Of Egg White Protein Spray Drying Process And Its Characteristics, Chen Ke, Liu Lili, Meng Yuanyuan, Dai Xiaoning
Optimization Of Egg White Protein Spray Drying Process And Its Characteristics, Chen Ke, Liu Lili, Meng Yuanyuan, Dai Xiaoning
Food and Machinery
In this study, egg albumin was used to study the functional properties and structural changes of its relative powder under the optimal spray drying conditions. Taking powder yield rate as index, the optimum process conditions of spray drying were made of the de-sugaring time of 32 h, the feed liquid speed of 466 mL/h, the egg white liquid mass concentration of 29%, the inlet temperature of 140 ℃ and the outlet temperature of 65 ℃. Under this condition, the powder yield rate was 16.17%. The effect of spray drying on the functional properties of egg albumin, such as solubility, emulsifying …
Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin
Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin
Food and Machinery
The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials. Investigated the powder yield, moisture content, protein content, bulk density, fluidity, solubility, color difference value, microstructure, simulated digestion of protein in vitro and thermal stability. The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying, but the time was longer, the moisture content and bulk density were higher than spray drying, and the rest angle was lower than spray drying. It shows that vacuum freeze-drying of compound …
Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling
Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling
Food and Machinery
This study reviewed the sources and biological functions of polymethoxy flavones, and discussed the existing problems in the current research.
Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming
Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming
Food and Machinery
In the contemporary social, food packaging design is no longer simply used to protect food and facilitate transportation, but also carries the use of brand image and product marketing promotions. However, when the commerciality of food packaging is overstated, food packaging becomes a commercial tool, triggering a series of food packaging design. The problem of alienation is that food packaging originally serves people, which in turn restricts and affects their own development. Through the analysis of alienation phenomenon in food packaging design, this study intends to warn people to predict the possible consequences of design in time and objectively in …
Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot, Zhang Yushan, Wen Weiming
Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot, Zhang Yushan, Wen Weiming
Food and Machinery
Through the analysis of European and American fashion products the intelligentization and the latest achievements in the design and manufacture of the Internet of Things (LOT) intelligently infer and predict the application and future development of the intelligent design and manufacturing of the ceramic packaging container industry. The combination of traditional handicrafts and contemporary technology has transformed the traditional one-way production into the benign cycle of design, production, warehousing, sales, logistics, service artificial intelligence and IoT systems, greatly improving the efficiency and accuracy of operations, and making them personal and Limited customization has become an important development direction in the …
Design Of Intelligent Milk Machine Based On User Behavior Contact, Wang Weiwei, Wang Wei, Li Huanni
Design Of Intelligent Milk Machine Based On User Behavior Contact, Wang Weiwei, Wang Wei, Li Huanni
Food and Machinery
In order to optimize and upgrade the intelligent milk machine, solve the problems encountered during the operation, a intelligent milk machine that improves the user's operating experience was designed by analyzing the users' behavioral contacts. The users’ behavior were observed to identify the touch points of using process and sort the contact priorities. Moreover, intelligent milk machine was designed by analytic hierarchy process. According to the design method, the demand point was transformed into a design opportunity to construct a intelligent milk machine design framework. Based on user behavior, intelligent milk machine was produced for the users to operate it …
Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan
Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan
Food and Machinery
A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10-3 ng/mL and 2.71×10-3 …
The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong
The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong
Food and Machinery
Because of the humidity in the tofu factory, a pneumatic conveyor was designed to carry food boxes in the humid factory. The cylinder telescoped to provide power for the whole conveyor. In this study, the basic structure and working principle of the conveyor were described, and the velocity relationship between the input and output components was deduced for the need of equipment improvement and control. The working process of the conveyor was simulated by using the fluid dynamics simulation software flow 3D, which verified its practical feasibility and provided a data reference for the later electromechanical control.
Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren
Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren
Food and Machinery
In order to study the effects of aging time, cooking degree and their interaction on beef flavor components, the longissimus dorsi of Simmental cattle in the process of aging time (3, 5, 7 d) were selected to make steaks of medium, medium well and well done. Volatile flavor components in different aging times and cooking degree were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), explored the best aging time and cooking degree which were beneficial to flavor substances formated. Results showed that, a total of 50 volatile compounds were identified in each beef sample. The …
Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin
Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin
Food and Machinery
To determine the packaging quality stability of paper-packaging machines (HNQ) for Chinese dried noodles based on the key technology improvement, and to meet demands from noodle industries to packaging stability and efficiency, the production lines of a dried noodles manufacturing industry were sampled for investigation. The packaging effects of two kinds of packaging machines (HNQ and SDH) and four same machines in a line were for each kind were tested and analyzed. The results showed that no significant difference in the instant weight of packaged noodles between the SDH packaging machines was found. The differences of coefficient variation (CV%) among …
Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining
Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining
Food and Machinery
In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits, the ultra-performance liquid chromatography (UPLC) was used to determine the main phenolic substances (flavonoied and phenolic acids) in nine Chinese late-maturing citrus. The different phenolic compounds and their contents were analyzed in pulp, juice and peel. The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties, and phenolic acids were mainly ferulic acid, and the content of PMFs in the pericarp was rich. In the juice of nine citrus, the contents of hesperidin and …
Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu
Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu
Food and Machinery
To evaluate the uncertainty of measurement in the determination of DIBP, DBP and DEHP in Liquor by GC-MS/MS. According to “JJF 1135—2005 Evaluation of Uncertainty in Chemical Analysis Measurement” and “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”, a mathematical model was established for uncertainty evaluation. The sources of uncertainty that may be introduced were analyzed and each component of uncertainty was quantified for the calculation of the combined uncertainty, The results showed that the expand uncertainty for DIBP, DBP, DEHP were 0.060, 0.062, 0.17 mg/kg, respectively. The preparation of standard solution, measurement repeatability and curve fitting were found …
Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu
Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu
Food and Machinery
The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the …
Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli
Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli
Food and Machinery
In order to investigate the content of thiocyanate in raw milk, tracked the content of thiocyanate in 930 milk samples from 21 cattle-raising areas in Hebei Province in the past two years from 2014 to 2015. The results showed that the content of thiocyanate in those 930 milk samples ranged from 1.86 to 11.92 mg/L, and the detection rate was 100%. The results suggested that the thiocyanate in raw milk was all originated from the background, and there was no artificial addition. It was also found that the seasonal distribution of thiocyanate content in raw milk had no significant difference. …
Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia
Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia
Food and Machinery
In order to discriminate adulterated goat milk quickly and objectively, a set of portable electronic tongue detection system was exploited, and a new method of fast identification is developed. When detected in the system, the sample solution was first scanned to obtain the "fingerprint" information of adulterated goat milk, and then the discrete wavelet transform (DWT) was used to obtain the characteristics of the "fingerprint" data. On this basis, the principal component analysis (PCA) was used to determine the quality of goat milk with different adulteration ratio. Particle swarm optimization extreme learning machine (PSO-ELM) was applied to quantitatively predict goat …
Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan
Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan
Food and Machinery
In this study, based on the determination of heavy metal residues in raw materials, the migration behavior of heavy metal in candied fruits was preliminary analyzed by monitoring dynamic changes of heavy metal content during pickling. The results showed that the contents of Plumbum, Cadmium, Chromium, Mercury and Arsenic in raw materials were 0.151 0, 0.024 1, 0.110 0, 0.000 0, 0.013 2 mg/kg, respectively; During the pickling process, residual heavy metal elements could migrate into the pickling solution, and significant differences were found in migration and relative behavior for different heavy metal elements. The contents of Plumbum, Cadmium, Cadmium …