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Articles 4681 - 4710 of 4759
Full-Text Articles in Food Science
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Food and Machinery
In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, and roasting time were selected during roast process. Oil yield, physicochemical properties, fatty acid and volatile flavor components were determined. The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition, but also for the physicochemical indices. The fatty acid composition had little bit change with different roasting temperature, roasting time. Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003, …
Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology, Sun Xueping, Yang Jialin, Xu Yan, Liu Haijuan, Ren Yi
Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology, Sun Xueping, Yang Jialin, Xu Yan, Liu Haijuan, Ren Yi
Food and Machinery
Using DH (degree of hydrolysis) as the main index, hydrolysis effects on Sipunculus nudus protein of seven proteases were compared. On the basis of single factor experiment, response surface methodology and Box-Behnken model were employed to establish the quadratic model for optimization the hydrolysis conditions. Results showed that the DH of Protamex was higher than those of others. The optimum hydrolysis conditions were as follows: the ratio of enzyme to substrate of 7.8%, hydrolysis time of 4 h and the hydrolysis temperature at 50 ℃. Under this condition, DH reached 24.81%. This study was aimed to provide theoretical basis for …
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Food and Machinery
Neurodegenerative diseases (NDs) are caused by the loss of neurons, and worsen with the passage of time, to result in dysfunction. A large number of studies have found most neurodegenerative diseases had associations with the oxidative process and free radical damage. In recent years, foodborne antioxidants such as vitamin, flavonoids and other polyphenolics, polysacharides and saponins are used in the prevention and treatment of the NDs. This review indicates the relationship between oxidative stress and NDs, and focuses on the role of various foodborne antioxidants in the prevention of neurodegenerative diseases.
Research Progress On Cold Fresh Chicken Preservation, Ye Zao, Xie Jing
Research Progress On Cold Fresh Chicken Preservation, Ye Zao, Xie Jing
Food and Machinery
Several preservatives commonly used for cold fresh chicken are briefly introduced in this paper, and the recent research of biological preservatives such as tea polyphenols, oregano essential oil, Nisin, lactobacillus fermentation, chitosan, bacteriolysis enzyme and combined biological preservatives were elaborated in detail. The combined biological preservatives may obtain more advantages for further development in cold fresh chicken preservation due to their safety and high-efficiency.
Progress On Detection And Removal Technology Of Heavy Metals In Food, Fu Yaping, Wu Weiguo
Progress On Detection And Removal Technology Of Heavy Metals In Food, Fu Yaping, Wu Weiguo
Food and Machinery
With the development of modern industrial society, it becomes an increasingly serious problem of excessive heavy metals in food. For cumulative heavy metals will harm human health, there are many studies about the detection and removal technologies of heavy metals in food. The detection and their removal technologies of heavy metals in food were reviewed, and the development prospects of removal technologies were summarized at last.
Review On Extraction Methods And Function Activity Of Blueberry Polyphenols, Wu He, Wang Yuanliang, Zhao Lin, Liu Anran, Chen Chouwei
Review On Extraction Methods And Function Activity Of Blueberry Polyphenols, Wu He, Wang Yuanliang, Zhao Lin, Liu Anran, Chen Chouwei
Food and Machinery
Blueberry polyphenols, as efficient bio-active substances, play an important role in anti-oxidation and subhealth improvement. Besides of conventional resolving extraction, methods of high efficiency and extraction rate also have been applied to it with the development of technology; functional studies also have gradually developed to the molecular and cellular level. For the purpose to offer an advisory opinion for further discuss, the research progresses of solvent, ultrasonic, enzymatic, microwave-assisted extraction process; and the ability of slowing down the occurrence of malignant diseases, improving sub-health state of human body of blueberry polyphenols are summarized in this passage.
Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry, Wang Liangliang, Xia Yanbin, Ren Mei
Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry, Wang Liangliang, Xia Yanbin, Ren Mei
Food and Machinery
Xiang-lotus is rich in nutrition with numerous health benefits and nutrition will be improvement after germination. This paper introduced the nutrient value and health care function of Xiang-lotus, development and utilization in food industry. It can provide a research reference for intensive processing and comprehensive utilization as well.
Construction Of Food Logistics Security System In The Large Scale Sports Events, Qiu Ying
Construction Of Food Logistics Security System In The Large Scale Sports Events, Qiu Ying
Food and Machinery
Large scale sports events of food logistics safety is directly related to all persons and events related to the health of the diet, can be held smoothly plays a very important role, A framework for food logistics security system should be constructed for the scientification and effectiveness. This paper first analysis of food logistics safety of large-scale sports events involved in the procurement and distribution of food ingredients two aspects, analysis of the subject involved, including suppliers, suppliers of food ingredients and the organization itself, points out the main problems that may arise, including food quality and safety of individual …
Defects And Perfect Of Law Supervision Of Food Additives, Li Ulian
Defects And Perfect Of Law Supervision Of Food Additives, Li Ulian
Food and Machinery
Guard on food additives should be paid high attention that is important in food safety concerning people’s safety and the development of market. But our mechanism on food additives is out of date including its law regulation and regulators. Learn from EU and JPN’s experiences of guarding food additives. Not only amend the law regulations, innovate supervision system, but also integrate the social supervision mechanism.
The Plight And Outlet Of The Management Of Food Enterprise, Liu Jiping
The Plight And Outlet Of The Management Of Food Enterprise, Liu Jiping
Food and Machinery
The management of food enterprise contains several problems, such as lacking of strict quality management system, consciously adding prohibited toxic chemicals, the lack of ability of crisis management, sale management and consumer demands. The causes of these problems are the consciousness of enterprise management personnel quality and safety management, the lack of basic occupation ethics, neglecting the interaction with consumers, and old-style of sales management. To solve the dilemma of food enterprises, some corresponding measures should be taking, including establishing the concept of "people-oriented", promoting the establishment of quality and safety management, the establishment of the third party quality safety …
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong
Food and Machinery
CDIO is the English abbreviation of Conceive, Design, Implement and Operate, whose concept is to provide a realistic social practice and standards of engineering education for students. With the guidance of CDIO theory, CDIO engineering education mode was introduced into the teaching reform of food chemistry course. Three changes of teaching concept were proposed, and teaching mode was actively reformed based on these changes. By those reform, the independent learning ability, practice and innovation ability, communication ability,team spirit, and the whole CDIO process capability of students were cultivated or exercised.
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong
Food and Machinery
The commonly used tastes of sweet and sour were respectively set to six concentrations system as the test samples for ranking ability screening of sensory assessors. In consideration of the sensory adaption, 12 assessors were asked to rank three times to each taste. Firstly, the accuracy of every assessor was evaluated by Spearman test. And Kendall test was used to evaluate the repeatability of the assessor. Finally, the ranking ability of each assessor was evaluated and analyzed comprehensively through fusion the data characteristics of accuracy and repeatability by clustering analysis. The results were showed that No. 5 assessor need to …
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang
Food and Machinery
Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R2=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were …
Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen
Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen
Food and Machinery
The changes were discussed in wheart storage in the initial deterioration site and physiological enzymes activity. The variation of enzymes activity was detected in natural aging and artificial aging wheat by setting three temperature of 30 ℃, 40 ℃ and 50 ℃. And the embryo tissue was also observed by microscope to ensure the deterioration region of wheat. The results showed that the physiological deterioration began with the cap of radical, and then extend to the radical, at last reached the plumule. In the process of deterioration at different temperatures, the catalase activity gradually decreased and remains at a very …
Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar, Yu Yougui, Zhang Wenwu, Cao Le, Xu Chuanhong, Ma Liqun, Yang Zhilong
Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar, Yu Yougui, Zhang Wenwu, Cao Le, Xu Chuanhong, Ma Liqun, Yang Zhilong
Food and Machinery
In order to reveal the reason of difference between aging cellar and normal cellar, aging cellar and normal cellar from Hunan Xiangjiao liquor Co. Ltd were sampled to investigate changes in cellar mud properties, physicochemical characteristics of fermented grains, quality of new spirit and output rate of raw materials. Results indicated that there was difference of the sense between the ageing cellar and normal cellar, cellar wall appeared phenomena of compacted mud and degraded mud in the ageing cellar. Water and pH of the aging cellar were significantly lower than that of normal pit (P<0.05). Compared with fermented grains, alcohol in the aging cellar was significantly lower than that in normal cellar (P<0.05), residual starch in the aging cellar was significantly higher than that in normal cellar (P<0.05), water in the aging cellar was slightly lower than that in normal cellar (P>0.05), acidity in the aging …
Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes, Chen Yaoqi, Hong Yuan, Xie Wenyan, Yin Qianqian, Zeng Lingjie, Luo Changrong
Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes, Chen Yaoqi, Hong Yuan, Xie Wenyan, Yin Qianqian, Zeng Lingjie, Luo Changrong
Food and Machinery
Effect of the different ratio of succinic acid to cigarettes on the volatile substances formed in the process of pyrolysis was studied to investigate the influence mechamism of succinic acid on the decreasing flavor of cigarettes by the technologies of online Pyrolysis-Gas Chromatography/Mass Spectrometry. It was shown that free nicotine would decrease substancially while mono-protonated and diprotonated nicotine would increase obviously with increasing succinic acid. With the addition of 1%, 2% and 3% of succinic acid to cigarettes, the total volatile substances formed in the process of pyrolysis of cigarettes was reduced by about 23 percent, while low molecular weight …
Discrimination Of Soup-Stock By Electronic Tongue, Cao Zhongwen, Zhan Gxiaoyan, Zhou Xiaoyan
Discrimination Of Soup-Stock By Electronic Tongue, Cao Zhongwen, Zhan Gxiaoyan, Zhou Xiaoyan
Food and Machinery
Chicken soup and mixed samples with artificial blending were tested by electronic tongue and the response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). Chicken soup and artificial blended soup were successfully identified by electronic tongue. Moreover, a high regression coefficient, R2=0.958 71, between instrumental response signal and mixed ratio of chicken soup and artificial blended soup was found for the established PLS model with a prediction error below 15%.This study demonstrates that electronic tongue is applicable for soup discrimination.
Releasing Regular Of Flavor Compounds During Enzymolysis Of Mussel (Mytilus Edulis) And Structure Of The Flavor Peptides, Zhao Yang, Chen Haihua, Wang Yusheng, Liu Zhaolong, Zhao Chunxia
Releasing Regular Of Flavor Compounds During Enzymolysis Of Mussel (Mytilus Edulis) And Structure Of The Flavor Peptides, Zhao Yang, Chen Haihua, Wang Yusheng, Liu Zhaolong, Zhao Chunxia
Food and Machinery
Releasing regular of flavor compounds during enzymolysis of mussel (Mytilus edulis) protein and the structure of seafood flavor peptides were investigated with amino acid analysis, ultrafiltration, gelchromatography, RP—HPLC, and UHR—Q—TOF. The results indicated that, during enzymolysis, molecular weight of peptides reduced. The amount of free flavor amino acid and TMA increased. The amount of peptidyl flavor amino acids increased then decreased. It’s advantageous for peptides with low molecular weight to be released at low pH conditions. The total carbohydrate varied little. The total acid reached the maximum in 1 h and at 50 ℃, respectively. Under the conditions that enzymolysis …
Effect Of Temperature On Maillard Reaction And Antioxidant Activity Of The Maillard Reaction Products Derived From Yellow Stripe Trevally(Selaroides Leptolepis) Fish Hydrolysates, Lu Bin, Wang Zhonghe, Wang Jun, Zou Min, Fu Li
Effect Of Temperature On Maillard Reaction And Antioxidant Activity Of The Maillard Reaction Products Derived From Yellow Stripe Trevally(Selaroides Leptolepis) Fish Hydrolysates, Lu Bin, Wang Zhonghe, Wang Jun, Zou Min, Fu Li
Food and Machinery
The pH value, intermediate (A294nm), browning intensity (A420nm), free amino group content and antioxidant activity as detection index. The effect of temperature(100 ℃, 120 ℃) on Maillard reaction and antioxidant activity of the Maillard reaction products(MRPs) derived from yellow stripe trevally(Selaroides leptolepis) fish protein hydrolysates was investigated. The results were as follows: when reaction temperature was 120 ℃, the pH value, intermediate (A294nm), browning intensity (A420nm) and free amino group content of the systems during the Maillard reaction were more significant, and the reducing power and DPPH radical …
Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong
Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong
Food and Machinery
The nutrient compositions’ change of green beans, black beans, soybean were studied during sprouting in order to provide experimental basis for the sprouting soybean food production and processing. Control soybean germination conditions by using a certain temperature and humidity, regular sampling and assay sprouted soybean’s crude protein, crude fat, reducing sugar, Vc and isoflavone’s content. The results show that: the protein content of green beans, soybean and black beans after seven days’ germination increased by 24.03%, 24.28% and 22.88% respectively than after one day’s germination, the reducing sugar content increased by 129.06%, 127.17% and 125.73% respectively; the Vc content increased …
Sensory Quality Characteristics Of Chicken With Different Cooking Methods, Yuan Sen, Pang Linjiang, Lu Xinghua, Cheng Jiyu, Li Fang, Song Yusheng
Sensory Quality Characteristics Of Chicken With Different Cooking Methods, Yuan Sen, Pang Linjiang, Lu Xinghua, Cheng Jiyu, Li Fang, Song Yusheng
Food and Machinery
Chicken was cooked by three methods which were frying, braising and stewing, to compare the changes of volatile aroma and texture of cooking chicken. Results showed that after cooking chicken sensory quality characteristics changed dramatically. Aldehydes content was significantly higher than alcohols and alkanes in volatile components of fresh meat. However, the volatile compositions of cooking chicken were mainly aldehydes and alkane substances, and aldehydes and alcohols content decreased significantly, with the order of decreasing degree: fried > braised >stewed; But alkane matter content increased significantly with the same order of increasing degree as above. After cooking, some new macromolecules were …
Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast, Wang Zhijiang, Jiang Aimin
Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast, Wang Zhijiang, Jiang Aimin
Food and Machinery
The changes of microstructure of cooked chicken breast treated by ultra-high pressure treatment(UHP) were observed, for the further study of UHP on cooked chicken breast. Results indicated that the gap between the muscle fibers decreased, endomysial disappeared gradually, and the structure of muscle fibers was more closely. Meanwhile, muscle fiber diameter and rate of juice leakage increase could be resulted from UHP significantly. Myofibril was fragmented and gelated obviously when the pressure was over 400 MPa. The microstructure of cooked chicken breast treated by UHP could explain the changes of jucie leakage, texture and edible quality.
Study On Test Methods Of Crispness Rice Candy, Zhao Zijun, Jia Lirong, Li Changjiang, Gao Hong
Study On Test Methods Of Crispness Rice Candy, Zhao Zijun, Jia Lirong, Li Changjiang, Gao Hong
Food and Machinery
The physical properties test of the crunchy rice candy was carried out with a texture analyzer under compression mode. The crispness of the crunchy rice candy was tested using the sensory evaluation method and was adopted the compression mode a texture analyzer. Spss statistical analysis software was applied to the data of crispness sensory eveluation and texture test. Subsequently, the forecast model was constructed for the crunchy rice candy crispness by analyzing the correlation between the data of crispness sensory eveluation and texture test. The results showed that:the best testing speed was 1.0 mm/s, the compression deform deformation was 50%.The …
Adsorption Conditions Optimization Of The Attapulgite On Lactobacillus Cells, Zhao Yuping, Tang Zixin, Yang Li, Feng Yunqi
Adsorption Conditions Optimization Of The Attapulgite On Lactobacillus Cells, Zhao Yuping, Tang Zixin, Yang Li, Feng Yunqi
Food and Machinery
The best adsorption conditions of the attapulgite on Lactobacillus cells were optimized. Different kinds and concentrations of acids and alkalis were used to pretreat the attapulgite, the results showed that 1 mol/L H3PO4 was the best. In pH 6, 0.4 mol/L phosphate buffer system, adsorption of attapulgite on Lactobacillus cells basically completed in 60 min, and reached to the adsorption equilibrium. Adsorption of attapulgite on Lactobacillus cells could well fit the Langmuir adsorption isotherm equation. With the increase of temperature, the equilibrium adsorption of attapulgite on Lactobacillus cells increased higher, which was an endothermic process. When Lactobacillus …
Effect Of Decoloring Process On Quality Of Massage Base Oil Developed From Sesame Oil, Zhao Yanru, Wang Xuede, Zhao Dan
Effect Of Decoloring Process On Quality Of Massage Base Oil Developed From Sesame Oil, Zhao Yanru, Wang Xuede, Zhao Dan
Food and Machinery
This research according to the quality requirements of massage base oil as evaluation indexes, combining with free radical clearance, oxidation resistance and other indicators, compared the decolorizing technology's influence on the quality of sesame oil. And compare oils which have done in-depth research in the field of cosmetic skin care, such as olive oil, grape seed oil, wheat germ oil. That results showed that the decoloring process of sesame oil improve the oxidation resistance and the ability of scavenging free radicals significantly. In general, sesame oil skin care is better than other several kinds of vegetable oil which used as …
Eric-Pcr And Sau-Pcr Analysis Of Food-Borne Listeria Monocytogenes, Zhao Yiming, Shi Lei, Meng Hecheng, Zhang Zhigang, Yan He
Eric-Pcr And Sau-Pcr Analysis Of Food-Borne Listeria Monocytogenes, Zhao Yiming, Shi Lei, Meng Hecheng, Zhang Zhigang, Yan He
Food and Machinery
To investigate the distribution of serotypes, genetic relativity and epidemiological characteristic of Listeria monocytogenes (LM). 22 LM strains isolated from Guangzhou and Xiamen were investigated by ERIC-PCR and Sau-PCR. Results of ERIC-PCR showed that these strains were distributed in 8 patterns (a-h). The main pattern was pattern h, and the number of strains was 8. Genotyping using Sau-PCR showed that all tested strains were grouped into 7 clusters (A-G). These results indicated the genetic relativity and epidemiological characteristic of different LM food-borne isolates.
Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River, Yuan Liejiang, Yang Mengxing, Li Mengli, Li Zhonghai
Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River, Yuan Liejiang, Yang Mengxing, Li Mengli, Li Zhonghai
Food and Machinery
To investigate the accumulation and pollution in Zn, Cu, Pb and Cd of the leaf vegetable by Changsha section of Xiangjiang River, three kinds of vegetable were collected and detected. The results showed that: the contents of these four heavy-metal elements in vegetable samples ranked from greatest to least was as follows: Zn＞Cu＞Pb＞Cd; Brassica chinensis L. had strong accumulation ability in Cu, Pb and Cd; 26.67% samples were heavy contaminated.
Evaluation Of Sanitary Quality Of Beef And Mutton In Xilingol District, Xiao Fang
Evaluation Of Sanitary Quality Of Beef And Mutton In Xilingol District, Xiao Fang
Food and Machinery
Recently，the beef and mutton industrialization is developing rapidlyin Xilingol district of Inner Mongolia. To have a better understanding of sanitary quality of Xilingol beef and mutton, tests of bacterial colony, fecal coliform and pathogenic bacteria were conducted on 160 pieces of Xilingol beef and mutton samples. The results showed that the qualified rate of bacterial colony and fecal coliform were 76.25% and 77.18%, and the detection rate of pathogenic bacteria was 5.63%. The data provided theory evidence for improving Xilingol beef and mutton sanitary quality in the future.
Analysis Of Unsafe Factors In Baked Craft Of Betel Nuts, Kang Xiaoning, Ji Jianbang, Li Liang
Analysis Of Unsafe Factors In Baked Craft Of Betel Nuts, Kang Xiaoning, Ji Jianbang, Li Liang
Food and Machinery
The unsafe factors in the products of traditional craft baked betel nuts, betel improved oven baked dry and edible betel nut pieces were analyzed. The results showed that benzopyrene were the major effect factors on the food safety of Betel nut products. And the baked methods of betel nuts had greatly influence on the content of benzopyren. An overdose of benzopyrene was found in these baked betel nuts baked by traditional ways, such as traditional smoked roasting ovens, traditional hot wind roasting ovens. However, taking the baked Betel nuts as materials to manufacture products, the content of benzopyrene in these …
Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy, Cheng Wenyu, Guan Xiao, Liu Jing
Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy, Cheng Wenyu, Guan Xiao, Liu Jing
Food and Machinery
The reasonability using near-infrared spectra (NIRS) for detection of melamine in liquid milk were studied. NIRS of samples were obtained by Fourier Transform Infrared Spectroscopy(FTIR) spectrometer, samples of liquid milk with adding melamine were analyzed while characteristic signals were extracted by wavelet transform and principal component analysis. Quantitative analysis was taken by General the Regression Neural Network(GRNN) for the diffuse reflectance spectroscopy of liquid milk adding melamine first. The result is not satisfactory enough that when concentration of melamine is lower than 0.05%, the R2 of predict model is only 0.567. Qualitative discrimination by support vector machine was carried …