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2019

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Articles 241 - 270 of 818

Full-Text Articles in Food Science

Application Of Active And Edible Films Of Sodium Caseinate To Extend The Shelf-Life Of Argentine Pategrás Cheese, Brenda S. Álvarez, Natalia Damiani, Marina Czerner, Josefa F. Martucci, Liesel B. Gende Sep 2019

Application Of Active And Edible Films Of Sodium Caseinate To Extend The Shelf-Life Of Argentine Pategrás Cheese, Brenda S. Álvarez, Natalia Damiani, Marina Czerner, Josefa F. Martucci, Liesel B. Gende

Journal of Applied Packaging Research

Argentine Pategrás cheese is one of the most popular types of cheese in Argentina. The main spoilage causes in these products are microbiological contamination and lipid rancidity. Semi-hard cheeses are usually covered with a paraffin wax that favors its preservation. When pieces are stored, cutting faces must be protected to prevent desiccation and contamination. Active biodegradable films are an alternative to the traditional materials, in particular, casein-based edible films are attractive for food applications. In the present work, active films of sodium caseinate with oregano (Origanum vulgare) and laurel (Laurus nobilis) essential oils were produced for …

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Vlerat Nutricionale (Ushqyese) Të Dredhzës Dhe Ndikimi Në Shëndetin E Njeriut, Sara Selimi Sep 2019

Vlerat Nutricionale (Ushqyese) Të Dredhzës Dhe Ndikimi Në Shëndetin E Njeriut, Sara Selimi

Theses and Dissertations

Dredhëzat (Fragaria x Ananassa Duch.) si fruta vlerësohen të jenë të rëndësishme në dietën tonë për shkak të karakteristikave të tyre senzorike dhe vlerave ushqyese. Dredhëzat janë shumë të dobishme për aktivitetin biologjik në shëndetin e njeriut. Qëllimi i këtij studimi ishte analizimi e cilësisë ushqyese duke u bazuar në parametrat kimik të mostrave të dredhëzave të freskëta të marra nga plantacionionet në Kosovë pas fazës së pjekjes.Parametrat e mëposhtëm të cilësisë të cilat u përcaktuan në frutin e dredhëzës janë: pH, materia e thatë, materiet e ngurta të tretshme (TSS) e shpehur në shkallën ◦Brix, aciditeti total (TA), raporti …

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Cilësia Dhe Vlerat Ushqyese Të Ushqimit Për Foshnja, Diellza Azemi Sep 2019

Cilësia Dhe Vlerat Ushqyese Të Ushqimit Për Foshnja, Diellza Azemi

Theses and Dissertations

Ushqimi komercial për fëmijë perfshinë ato produkte që bëhen zakonisht me drithëra,fruta dhe perime,sheqer dhe aditivë të ndryshëm. Ashtu si produktet ushqimore të destinuara për përdorime të veçanta ushqyese, ushqimet për fëmijë dhe për foshnja kërkojnë seri udhëzimesh të rrepta si cilësia dhe siguria ushqyese, shtimi dhe kontrollimi i aditivëve dhe etiketimi. Sidoqoftë, duke qenë një shtesë e rëndësishme për dietën e foshnjave dhe fëmijëve dhe për përshtatjen e tyre me ushqimin e zakonshëm, cilësinë ushqyese e ushqimit komercial për foshnja dhe fëmijë të bazuar në drithëra,fruta dhe perime ka rendesi shumë të madhe. Shembuj të ushqimit komercial për foshnja …

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Hulumtim Për Treguesit E Qelizave Somatike Në Kualitetin E Qumështit Të Freskët Nga Mostrat E Sjellura Nga Regjioni I Prishtinës, Shkurta Bajraktari Sep 2019

Hulumtim Për Treguesit E Qelizave Somatike Në Kualitetin E Qumështit Të Freskët Nga Mostrat E Sjellura Nga Regjioni I Prishtinës, Shkurta Bajraktari

Theses and Dissertations

Qumështi i cili prodhohet në fermat e lopëve qumështore në Kosovë, përveç që duhet të jetë i kompletuar në aspektin kimik, fizik dhe organoleptik, patjetër që duhet të jetë higjienikisht i pastërt. Kjo nënkupton që qumështi të mos ketë mikroorganizma patogjen si dhe të mos ketë rritje të numrit të mikroorganizmave mbi normat ligjore të cilat e rregullojnë këtë çështje si dhe të mos ketë rritje të numrit të qelizave somatike në qumësht. Qelizat somatike në fakt janë qeliza të sistemit imun (mbrojtës) të organizmit me funksion të veçantë, luftimin e mikroorganizmave në gjëndrën qumështore, ku edhe sintetizohet qumështi. Rritja …

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Prezenca E Antibiotikëve (B Laktameve) Ne Qumësht Të Freskët, Luljeta Rukolli Sep 2019

Prezenca E Antibiotikëve (B Laktameve) Ne Qumësht Të Freskët, Luljeta Rukolli

Theses and Dissertations

Qumështi si lëndë e parë me origjinë shtazore dhe si ushqim, patjeter duhet të jetë i kompletuar në aspektin kimik, organoleptik, mikrobiologjik dhe i lirë nga mbetjet. Në kuadër të mbetjeve, rëndësi të madhe kanë edhe antibiotikët pasi që këta përdoren në praktikë gjatë trajtimit të kafshëve qumështore, kryesisht kundër infeksioneve. Në kuadër të antibiotikëve të cilët përdoren në lopët qumështore janë padyshim edhe Beta-laktamet (Ampicilina). Pasi që mbetjet janë të ndaluara në qumësht sepse shkaktojne çrregullime shëndetësore tek konsumatori i cili e përdorë këtë qumësht, patjetër që monitorimi i mbetjeve të antibiotikëve është shumë i domosdoshëm dhe kjo …

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Anti-Cancer Effects Of Oleocanthal And Extra Virgin Olive Oil, Limor Goren Sep 2019

Anti-Cancer Effects Of Oleocanthal And Extra Virgin Olive Oil, Limor Goren

Dissertations, Theses, and Capstone Projects

Oleocanthal is a phenolic compound found in varying concentrations in extra virgin olive oil. Oleocanthal has been shown to be active physiologically, benefiting several diseased states by conferring anti-inflammatory and neuroprotective benefits. Recently, we and other groups have demonstrated its specific and selective toxicity toward cancer cells; however, the mechanism leading to cancer cell death is still disputed. The current study demonstrates that oleocanthal induced damage to cancer cells’ lysosomes leading to cellular toxicity in vitro. Non-cancer cells were significantly less affected. Lysosomal membrane permeabilization following oleocanthal treatment in various cell lines was assayed via three complementary methods. Additionally, …

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Role Of Dietary Flavonoid Compounds In Driving Patterns Of Microbial Community Assembly, Kerry L. Ivey, Andrew T. Chan, Jacques Izard, Aedin Cassidy, Geraint B. Rogers, Eric B. Rimm Sep 2019

Role Of Dietary Flavonoid Compounds In Driving Patterns Of Microbial Community Assembly, Kerry L. Ivey, Andrew T. Chan, Jacques Izard, Aedin Cassidy, Geraint B. Rogers, Eric B. Rimm

Department of Food Science and Technology: Faculty Publications

Flavonoids are a group of polyphenolic dietary compounds found in many different plant-based foods. There is increasing evidence that higher flavonoid intake may be causally linked to a reduced risk of cardiovascular disease and other chronic diseases. The bioactivity and bioavailability of many dietary flavonoids can be influenced by gastrointestinal microbiome metabolism. However, the role that habitual flavonoid intake plays in shaping the human gut microbiome is poorly understood. We describe an application of an ecosystem-based analytic approach to nutritional, microbiome, and questionnaire data from a cohort of more than 240 generally healthy adult males to assess the role of …

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Laser-Induced Breakdown Spectroscopy (Libs): A Potential Quality Tool For Infant Formula Manufacture, Xavier Cama Moncunill Sep 2019

Laser-Induced Breakdown Spectroscopy (Libs): A Potential Quality Tool For Infant Formula Manufacture, Xavier Cama Moncunill

Doctoral

Breast milk is considered the ideal food for infants. However, breastfeeding is at times supplemented or replaced with suitable alternatives. Infant formula (IF) is an industrially produced food intended as a breast milk substitute, which needs to satisfy, by itself, all nutritional requirements of infants. For this reason, it is of critical importance that IF provides the adequate amounts of nutrients including carbohydrates, fats, proteins, minerals and vitamins. Laser-induced breakdown spectroscopy (LIBS) is a promising emission spectroscopic technique for elemental analysis, which can provide real-time measurements with little to no sample preparation. Hence, the main goal of this thesis was …

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Don Reduction Of Wheat Grain Without Compromising The Lab-Scale Milling Properties Of Flour, Jikai Zhao, Xin Liu, Fengcheng Wang Sep 2019

Don Reduction Of Wheat Grain Without Compromising The Lab-Scale Milling Properties Of Flour, Jikai Zhao, Xin Liu, Fengcheng Wang

School of Earth, Environmental, & Marine Sciences Faculty Publications

Wheat bran was investigated to be the most commonly contaminated raw material by mycotoxins. However, there are no economical and practical pretreatment methods for industrial on-line application until now. The effect of light debranning on deoxynivalenol (DON) removal, polyphenol oxidase (PPO) activity and flour quality from lab-scale milling were performed. For on-line production, the DON concentration in wheat decreased 15.89% at debranning ratio of 1.2%. For lab experiment, the maximum DON removal for wheat and flour was 23.35% and 21.95%, respectively. However, the PPO activity, browning of dough sheet and flour qualities in lab scale exhibited no significant variation. …

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Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani Sep 2019

Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani

Master's Theses

The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the …

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Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua Aug 2019

Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua

Food and Machinery

As one of the most important physicochemical properties of dietary fiber powders, the water-interacting property is closely related to their technological properties and physiological functions in the food system. However, systematic research is unavailable on the relationship between the water-interacting properties and the composition and particle structure of dietary fiber powders. Therefore, the water-interacting properties of dietary fiber powder and these dependence on composition and particle structure by correlation analysis were investigated, based on the determinations of the hydration properties (water holding capacity, swelling capacity), hygroscopicities (initial absorption rate, absorption time, maximum absorption rate), dietary fiber contents (total dietary fiber, …

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Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus, Xu Yunfeng, Wu Qian, Fan Qiuxia, Wang Xin, Xia Xiaodong Aug 2019

Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus, Xu Yunfeng, Wu Qian, Fan Qiuxia, Wang Xin, Xia Xiaodong

Food and Machinery

Hemolysis test, coagulase titer assay, and enzyme-linked immunoreaction method were used to detect the expression changes of hemolysin, plasma coagulase, and total enterotoxins after treating with punicalagin. Reverse transcription real-time fluorescence quantitative PCR was used to detect the expression of virulence-related genes. The results showed that punicalagin could significantly reduce the production of α-hemolysin, but the inhibition effect was not concentration-dependent. At the concentrations of higher than 1/4 MIC, punicalagin could decrease the expression of plasma coagulase. At the concentrations of higher than 1/2 MIC, punicalagin significantly reduced the production of total enterotoxins. Punicalagin also significantly reduced the transcription of …

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Isolation, Identification And Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis From Soy Sauce Residue, Huang Guidong, Tang Suting, Cheng Yunhui, Sun Zhangle, Chen Ziqi, Jiao Ye, Zhang Can, Zhong Xianfeng Aug 2019

Isolation, Identification And Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis From Soy Sauce Residue, Huang Guidong, Tang Suting, Cheng Yunhui, Sun Zhangle, Chen Ziqi, Jiao Ye, Zhang Can, Zhong Xianfeng

Food and Machinery

In order to enrich lactic acid bacteria resource from soy sauce residue, Lactococcus lactis from soy sauce residue were screened and identified by physiological and biochemical tests and 16S rRNA gene sequence analysis, and their tolerance to gastrointestinal environment were further studied. Four strains of lactic acid bacteria were isolated from soy sauce residue. Three of them were identified as Lactococcus lactis subsp. hordniae, HT127, HT223 and HT227, respectively. One was identified as Lactococcus lactis subsp. lactis and named HT122. The results of growth curve showed that the growth of four strains were similar, and the logarithmic growth period was …

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Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium, Zhao Ziyue, Wang Siyuan, Liao Sentai, Mu Lixia, Zou Yuxiao Aug 2019

Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium, Zhao Ziyue, Wang Siyuan, Liao Sentai, Mu Lixia, Zou Yuxiao

Food and Machinery

Preparation of peptides chelated calcium from silkworm pupa peptides, taking the soluble calcium content as the main index, and considering the chelation and yield rate, the effects of reaction pH, temperature, time, and peptide-calcium ratio were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized, and the optimal conditions were as followed: reaction time 80 min, reaction temperature 73 ℃, pH 10, peptide calcium ratio 3.4∶1.0. Under this condition, the soluble calcium content of the silkworm pupa peptide chelated calcium was 14.51%. Through the UV absorption and infrared spectroscopy and SEM analysis, it showed that …

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Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco, Li Chao, Yuan Xiangyun, Li Da, Ge Wen, Wang Jiashou Aug 2019

Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco, Li Chao, Yuan Xiangyun, Li Da, Ge Wen, Wang Jiashou

Food and Machinery

Head space solid-phase microextraction (HS-SPME) coupled with chromatography-mass spectrometry (GC-MS) method was developed to study the effects of different tempera-ture of the heater on the composition and content of aroma components in the test samples of different batches of cigarettes. The results were as follows: ① A total of 35 core aroma components were detected in two batches of finished cut tobacco, of which batches X and Y contained 30 and 34 kinds respectively; ② 3-methyl-3-buten-2-one, 2-hexene-1-alcohol, 2-(butoxyethoxy)ethanol, Methyl palmitate and 3,5-dimethylphenol were undetected components in X, while 3-methyl-1,2-cyclopentadione was undetected components in Y. 1,2-propanediol was the highest content of …

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Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques, Guo Jinying, Li Jie, Wu Ying, Ren Guoyan, Cui Guoting, Wang Ping, Liu Jianxue Aug 2019

Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques, Guo Jinying, Li Jie, Wu Ying, Ren Guoyan, Cui Guoting, Wang Ping, Liu Jianxue

Food and Machinery

To analyze the taste substances of cooked Tibetan pork, Sanmenxia black pork and Du changda white pork, the three raw materials were separately cooked, and then the free amino acids and nucleotides were determined by liquid chromatography, and the fatty acid content was determined by gas chromatography. The taste substances were tested by electronic tongue. SPSS 19 was used to analyze the taste substance difference of the three porks. The results showed that the free glutamic acid content of cooked Sanmenxia black pork was the highest, and the inosinic acid content of cooked Tibetan pork was the highest. Compared with …

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Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty, Zhang Yangbo, Liu Zhonghua, Rao Tiantian, Li Shi, Ou Xingchang, An Huimin, Xiong Yifan, Li Wenxiong, Jiang Hongjian, Huang Jianan Aug 2019

Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty, Zhang Yangbo, Liu Zhonghua, Rao Tiantian, Li Shi, Ou Xingchang, An Huimin, Xiong Yifan, Li Wenxiong, Jiang Hongjian, Huang Jianan

Food and Machinery

In order to explore the color, fragrance and taste quality of Yunnan broken black tea, it provides a reference of the quality characteristics of domestic broken black tea in this study. This study collected 14 Yunnan broken black tea and analyzed the quality from sensory evaluation, color difference, aroma components, and physical and chemical ingredients. The results showed that the 14 sample tea soups were mainly red and bright, and the color differences L*, a*, and b* were -22.50 to -12.28, 9.09～23.80, 62.09～164.40, respectively. The amounts of TF, TF-3G, TF-3'G and TFDG were 0.146%～0.209%, 0.108%～0.225%, 0.041%～0.109%, 0.056%～0.177%; respectively. The aroma …

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Correlation Between Physical Moisture Retention Propertyin Tobacco Samples And Its Pore Structure, Guo Huacheng, Li Qiang, Sun Xueping, Hou Pengjuan Aug 2019

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 …

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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 Aug 2019

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 …

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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 Aug 2019

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 …

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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 Aug 2019

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.

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Quantitative Analysis Of Glycine Solutions By Terahertz Attenuated Total Reflection (Thz-Atr) Spectra, Cheng Li, Ma Wei, Liu Qi, Ogawa Yuichi Aug 2019

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 …

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Simultaneous Determination Of 8 Kinds Of Vitamin E Isomer In Vegetable Oil Using Reversed-Phase Ultra Performance Liquid Chromatography, Dong Xin Aug 2019

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 …

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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 Aug 2019

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 …

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Risk Assessment Of Pesticide Residues In Muskmelon In Xinjiang, Wei Kaili, Zhou Xiaolong, Yan Qiaoli, Tao Yongxia, Wang Cheng Aug 2019

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 …

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The Cohesive Mechanism Between Criminal Justice And Administrative Law Enforcement In Food Safety Law Enforcement, Zhang Fengxue Aug 2019

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 …

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Survey And Management Dimension Of Food Safety Management In China, Luo Hui Aug 2019

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 …

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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 Aug 2019

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 …

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Design And Experiment Of Mid-Infrared Dryer For Macadamianut, Wang Jiaoling, Song Weidong, Ding Tianhang, Wang Mingyou, Wu Jinji, Zhou Dehuan, Zhou Fan Aug 2019

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 …

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Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation, Gao Jin, Zhang Jiayan, Feng Xugang Aug 2019

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, …

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