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Food Science Commons™

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2022

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Full-Text Articles in Food Science

Optimization Of Quechers And High Performance Liquid Chromatography-Fluorescence Detection Conditions To Assess The Impact Of Preparation Procedures On Eu Priority Pahs In Coffee Samples And Their Pahs Consumption Risk, Ying-Chun Wan, Zwe-Lin Kong, Yu-Hsuan Chao, Chia-Fang Teng, Deng-Jye Yang Nov 2022

Optimization Of Quechers And High Performance Liquid Chromatography-Fluorescence Detection Conditions To Assess The Impact Of Preparation Procedures On Eu Priority Pahs In Coffee Samples And Their Pahs Consumption Risk, Ying-Chun Wan, Zwe-Lin Kong, Yu-Hsuan Chao, Chia-Fang Teng, Deng-Jye Yang

Journal of Food and Drug Analysis

The good performance conditions for determination of EU priority PAHs in coffee samples were established to evaluate the effects of roasting degree on the PAHs in coffee beans and the brewing methods on the PAHs transfer from coffee beans to their brews. The consumption risk of the PAHs in coffee products was also assessed. The PAHs levels of the roasted coffee beans were in the order: 923.65 ng/g (dark roast) > 132.20 ng/g (medium roast) > 69.28 ng/g (light roast). Compared with general brewing with the drip bag (PAHs content, 0.30–0.62 ng/mL in coffee brews), the coffee machine brewing (set at 4 …

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Effect Of Sterilization Conditions On The Formation Of Furan And Its Derivatives In Canned Foods With Different Substrates, Wen-Xuan Tsao, Bing-Huei Chen, Tsai-Hua Kao Nov 2022

Effect Of Sterilization Conditions On The Formation Of Furan And Its Derivatives In Canned Foods With Different Substrates, Wen-Xuan Tsao, Bing-Huei Chen, Tsai-Hua Kao

Journal of Food and Drug Analysis

This study explored the effects of sterilization conditions on the formation of furan and its 10 derivatives in canned foods with a sterilizing value (F0) at 4. The contents of furans were determined by SPME arrow-GC-MS/MS, along with the furan precursors analyzed for elucidating the possible mechanism of furan formation. Results revealed that the total furan contents rose substantially in canned meat paste, tomato mackerel, chicken puree, tomato paste, pineapple slice, pineapple juice and carrot juice following sterilization. However, the total furan content did not change significantly ( p > 0.05) in canned oily mackerel, but decreased significantly ( p < 0.05) in canned apple puree after sterilization. With the exception of apple puree and pineapple slice, all the other canned foods showed a higher total furan content under low-temperature-long-time condition than that under high-temperature-short-time condition. Following heating, only the furan level showed a large increase in chicken puree, meat paste and tomato mackerel, whereas in canned fruit- and vegetable-based foods, the contents of furan and furfural showed a pronounced increase. The levels of alkylated furans were higher in sterilized samples containing high level of amino acid, while that of oxygenated furans were higher in sterilized samples containing high level of reducing sugar.

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Optimum Synthesis Of Au@Ag Nanoparticle As Plasma Amplifier To Detect Trace Concentration Of Afb1 Via Object-Binder-Metal Sers Method, Wenwen Chen, Qiang Chen, Wei Zhang, De Zhang, Zhi Yu, Ying Song, Xiubing Zhang, Dejiang Ni, Pei Liang Nov 2022

Optimum Synthesis Of Au@Ag Nanoparticle As Plasma Amplifier To Detect Trace Concentration Of Afb1 Via Object-Binder-Metal Sers Method, Wenwen Chen, Qiang Chen, Wei Zhang, De Zhang, Zhi Yu, Ying Song, Xiubing Zhang, Dejiang Ni, Pei Liang

Journal of Food and Drug Analysis

The problem of aflatoxin contamination emerged gradually in the field of food safety. Surface-enhanced Raman spectroscopy (SERS) is an ultra-sensitive and non-destructive spectroscopy technology with extensive application prospects in the detection field. In this paper, with the detection of AFB1 as the target, Au@Ag NPs substrate with uniform morphology and strong SERS effect was prepared. Furthermore, the intermediates formed by hydrogen bonding between AFB1 and melamine facilitate the binding of toxin molecules to the substrate. Moreover, the AFB1-melamine-Au@Ag NPs detection system was established by optimizing the melamine dosage, and the limit of detection can reach 10-8 mol/L (M). In …

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Simple And Rapid Detection Of Ractopamine In Pork With Comparison Of Lspr And Lfia Sensors, Min Ji Lee, Sheik Aliya, Eun-Seon Lee, Tae-Joon Jeon, Mi-Hwa Oh, Yun Suk Huh Nov 2022

Simple And Rapid Detection Of Ractopamine In Pork With Comparison Of Lspr And Lfia Sensors, Min Ji Lee, Sheik Aliya, Eun-Seon Lee, Tae-Joon Jeon, Mi-Hwa Oh, Yun Suk Huh

Journal of Food and Drug Analysis

This study developed a simple and rapid strategic technique to detect ractopamine (chemical growth-promoting agent) in pork. Two highly sensitive and specific gold nanoparticle-based portable sensors, i.e., localized surface plasmon resonance (LSPR) sensors, and lateral flow immunoassay (LFIA) strips were developed to detect veterinary drug residues in food products, that have detrimental effects on humans. Optimization studies were conducted on several sensor devices to improve sensitivity. Each sensor comprised functionalized gold nanoparticles conjugated with ractopamine antibodies. The LSPR sensor chip achieved excellent detection sensitivity = 1.19 fg/mL and was advantageous for quantitative analysis due to its wide dynamic range. On …

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Recent Trends In Analysis Of Mycotoxins In Food Using Carbon-Based Nanomaterials, Bing-Huei Chen, Baskaran Stephen Inbaraj Nov 2022

Recent Trends In Analysis Of Mycotoxins In Food Using Carbon-Based Nanomaterials, Bing-Huei Chen, Baskaran Stephen Inbaraj

Journal of Food and Drug Analysis

Mycotoxins (MYTs), a class of low molecular weight secondary metabolites produced by filamentous fungi in food and feed, pose serious global threat to both human health and world economy. Due to their mutagenic, teratogenic, carcinogenic and immunosuppressive effects, the International Agency for Research on Cancer has classified various MYTs under Group 1 to 3 category with aflatoxins being designated under Group 1 category (carcinogenic to humans). Also, the presence of MYTs in trace amounts in diverse food matrices necessitates exploration of highly sensitive methods for onsite analysis. Although conventional chromatographic methods are highly sensitive, they are expensive, tedious and cannot …

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Recent Advances In Immunoassay-Based Mycotoxin Analysis And Toxicogenomic Technologies, Winnie-Pui-Pui Liew, Mohd-Redzwan Sabran Nov 2022

Recent Advances In Immunoassay-Based Mycotoxin Analysis And Toxicogenomic Technologies, Winnie-Pui-Pui Liew, Mohd-Redzwan Sabran

Journal of Food and Drug Analysis

The co-occurrence and accumulation of mycotoxin in food and feed constitutes a major issue to food safety, food security, and public health. Accurate and sensitive mycotoxins analysis can avoid toxin contamination as well as reduce food wastage caused by false positive results. This mini review focuses on the recent advance in detection methods for multiple mycotoxins, which mainly depends on immunoassay technologies. Advance immunoassay technologies integrated in mycotoxin analysis enable simultaneous detection of multiple mycotoxins and enhance the outcomes’ quality. It highlights toxicogenomic as novel approach for hazard assessment by utilizing computational methods to map molecular events and biological processes. …

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Analysis Of Highly Polar Pesticides In Foods By Lc-Ms/Ms, Wan-Rou Liao, Kuan-Lu Wu, Kun-Hao Chiang, Chieh-En Teng, Sung-Fang Chen Nov 2022

Analysis Of Highly Polar Pesticides In Foods By Lc-Ms/Ms, Wan-Rou Liao, Kuan-Lu Wu, Kun-Hao Chiang, Chieh-En Teng, Sung-Fang Chen

Journal of Food and Drug Analysis

Highly polar pesticides (HPP) are a group of pesticides that are characterize as low Log Kow. Many high-throughput multi-residue analysis methods based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) for the simultaneous determination of such polar pesticides have been proposed. In this article, we summarize the various sample preparation methods including quick polar pesticides (QuPPe), dispersive solid phase extraction (dSPE), solid phase extraction (SPE) and QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe), especially for QuPPe, which are mainly used for the determination of HPP in foods. In addition, we summarize LC-based separation methodologies that are currently used for the analysis …

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Microbial Toxins In Fermented Foods: Health Implications And Analytical Techniques For Detection, Khadijah Fayyaz, Asad Nawaz, Amin N. Olaimat, Kashif Akram, Umar Farooq, Mehreen Fatima, Shahida Anusha Siddiqui, Insha Shakeel Rana, Mahnoor Mahnoor, Hafiz Muhammad Shahbaz Nov 2022

Microbial Toxins In Fermented Foods: Health Implications And Analytical Techniques For Detection, Khadijah Fayyaz, Asad Nawaz, Amin N. Olaimat, Kashif Akram, Umar Farooq, Mehreen Fatima, Shahida Anusha Siddiqui, Insha Shakeel Rana, Mahnoor Mahnoor, Hafiz Muhammad Shahbaz

Journal of Food and Drug Analysis

Recently, demand for fermented foods has increased due to their improved nutritional value, taste, and health-promoting properties. Worldwide consumption of these products is increasing. Fermented foods are generally safe for human consumption. However, some toxins, primarily biogenic amines (putrescine, phenylethylamine, histamine, tyramine, and cadaverine), mycotoxins (fumonisins, aflatoxins, ochratoxin A, zearalenone, and trichothecenes), and bacterial toxins (endotoxins, enterotoxins, and emetic toxins) can be produced as a result of using an inappropriate starter culture, processing conditions, and improper storage. These toxins can cause a multitude of foodborne illnesses and can lead to cardiovascular aberration and adverse gastrointestinal symptoms. Analytical techniques are in …

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Recent Advances In The Analysis Of Polycyclic Aromatic Hydrocarbons In Food And Water, Bing-Huei Chen, Baskaran Stephen Inbaraj, Kuo-Chiang Hsu Nov 2022

Recent Advances In The Analysis Of Polycyclic Aromatic Hydrocarbons In Food And Water, Bing-Huei Chen, Baskaran Stephen Inbaraj, Kuo-Chiang Hsu

Journal of Food and Drug Analysis

Polycyclic aromatic hydrocarbons (PAHs), a class of harmful and persistent organic contaminant, are widely distributed in the environment and eventually accumulated in water and food. Also, they are formed in different varieties and varying amounts during processing of food depending on the food composition, cooking method and processing condition. According to the International Agency for Research on Cancer (IARC), various PAHs are classified under Group 1 to 3 category, with Group 1 designated as carcinogenic to humans, Group 2A as probable carcinogen, Group 2B as possible carcinogen and Group 3 as noncarcinogenic. Therefore, it is imperative to develop rapid and …

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Preface, Bing-Huei Chen Nov 2022

Preface, Bing-Huei Chen

Journal of Food and Drug Analysis

No abstract provided.

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Effect Of Egg White Powder On Frying Characteristics Of Surimi And Its Mechanism, Xie Dongfei, Deng Fenghong, Peng Peiqi, Huang Li, Hu Xiuting, Luo Shunjing Nov 2022

Effect Of Egg White Powder On Frying Characteristics Of Surimi And Its Mechanism, Xie Dongfei, Deng Fenghong, Peng Peiqi, Huang Li, Hu Xiuting, Luo Shunjing

Food and Machinery

Objective:The objective of this study is to investigate the effect of egg white powder addition on the fried characteristics of surimi and its influencing mechanism. Methods:The cheap silver carp was used as raw material, and the egg white powder was added to the surimi for compounding. The frying characteristics of surimi were characterized by measuring porosity, hardness and water absorption, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:With the increase of egg white powder content, the porosity and water absorption of fried fish ball increased first …

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Effects Of Hydration Temperature, Geldosage And Potassium Chloride Dosage On The Viscosity Of Kappa-Carrageenan Solution, Luo Chang-Rong, Zhang Qian, Zhou Jin-Jie, Zhou Wei, Yin Qian-Qian Nov 2022

Effects Of Hydration Temperature, Geldosage And Potassium Chloride Dosage On The Viscosity Of Kappa-Carrageenan Solution, Luo Chang-Rong, Zhang Qian, Zhou Jin-Jie, Zhou Wei, Yin Qian-Qian

Food and Machinery

Objective:To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. Methods: The viscosities of kappa-carrageenan solution prepared at different hydration temperature, different dosages of kappa-carrageenan dosage and potassium chloride were measured by digital viscometer. Results:① The hydration temperature had a great influence on the viscosity of kappa-carrageenan gel solution. With the increasing hydration temperature (fixed hydration time at 1 h), the viscosity of kappa-carrageenan gel solution decreased. Generally the higher the dosage of kappa-carrageenan, …

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Effects Of Different Concentrations Of Free So2 And Dissolved Oxygen On Wine Color And Anthocyanins Content, Peng Xin, Yang Xing-Yuan, Asat Ahtam, Yang Fan, Li Ze-Han, Li Han-Lun Nov 2022

Effects Of Different Concentrations Of Free So2 And Dissolved Oxygen On Wine Color And Anthocyanins Content, Peng Xin, Yang Xing-Yuan, Asat Ahtam, Yang Fan, Li Ze-Han, Li Han-Lun

Food and Machinery

Objective:This study aimed to explore the effects of different concentrations of dissolved oxygen and free SO2 on the color and related parameters of Cabernet Sauvignon dry red wine during aging, and to provide basic data for enterprises to improve the aging process of Cabernet Sauvignon dry red wine.Methods:Cabernet Sauvignon dry red wine from Xinpuwang Wineyard in Shanshan County, Turpan, Xinjiang was used as the brewing material. The effects of different concentrations of free SO2 and dissolved oxygen on wine color, hue and anthocyanin content were observed during wine aging.Results:The wine was bright red …

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Tomato Weight Prediction Based On Image Processing, He Ting-Ting, Li Zhi-Wei, Zhang Xin, Zhang Zhong-Li-Li, Xiao Xue-Peng, Dong Jing Nov 2022

Tomato Weight Prediction Based On Image Processing, He Ting-Ting, Li Zhi-Wei, Zhang Xin, Zhang Zhong-Li-Li, Xiao Xue-Peng, Dong Jing

Food and Machinery

Objective：A tomato weight detection method based on image processing was established to realize non-contact tomato weight detection. Methods：The binary image of tomato was obtained through image processing. The geometric features of tomato were extracted by pixel statistics and minimum circumscribed rectangle method, and correlation analysis was made between the characteristics and the real value of tomato weight, then the regression model of tomato weight detection with geometric features as parameters was established. Results：Compared with the real size of tomato, the measurement error of transverse and longitudinal diameter of Tomato by minimum external rectangle method was less than …

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Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie Nov 2022

Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie

Food and Machinery

Objective:This study aimed to analyze the physicochemical properties, primary structure and antioxidant activity of polysaccharide from Zizyphus jujuba cv. Banzao.Methods:The polysaccharides were prepared by water extraction and alcohol precipitation, deproteinization with trichloroacetic acid and decolorization with hydrogen peroxide. The physicochemical properties of polysaccharides were studied, and the possible structures were predicted by Ultraviolet-visible (UV-Vis) and infrared (IR) spectroscopy. Finally, the free radical scavenging ability was determined.Results:The polysaccharide from Z. jujuba cv. Banzao contained the content of total sugar and uronic acid with 52.30% and 46.22%, respectively, and showed 64.70% of esterification degree, which was an …

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Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen Nov 2022

Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen

Food and Machinery

Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, …

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Effects Of The Dark Blue Pigment From Vaccinium Bracteatum Thunb Leaves On The Physicochemical Properties Of Rice Protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, Wang Li Nov 2022

Effects Of The Dark Blue Pigment From Vaccinium Bracteatum Thunb Leaves On The Physicochemical Properties Of Rice Protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, Wang Li

Food and Machinery

Objective:This study was to explore the improvement of structural and emulsifying properties of rice protein by interacted with the dark blue pigment of Vaccinium bracteatum Thunb leaves. Methods:The dark blue pigment was prepared from VBTL, and the changes of structural and emulsifying properties of rice protein before and after dyeing were analyzed. Results:The formation of binary complexes between the dark blue pigment and the rice protein decreased the color values of L* and b*, and the hue of the pigment-protein complex changed to dark blue color with the increase of the pigment concentration. The water solubility …

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Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan Nov 2022

Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan

Food and Machinery

Objective:In order to optimize the process parameters of tobacco sheet of heated cigarette. Methods:12 gradient grades of tobacco sheets with glycerol addition ratio of 5%~30% were prepared under laboratory conditions. The mass of moisture, nicotine and glycerol in heated cigarette smoke, filter condensation section and tobacco core section were detected by GC-TCD method. And the mass distribution characteristics of main components, release rate, filtration rate and transfer rate were analyzed. Results:When 5%~30% glycerol was applied to the heated cigarette tobacco sheets, the water release rate was 88.6%~92.3%, which was mainly distributed in the smoke and filter condensation …

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Determination Of Iodine In Milk Powder By Combing Microwave Digestion With Inductively Coupled Plasma Mass Spectrometry, Zhu Jia-Jun, Li Liang, He Shuang, Chen Jing-Zhou Nov 2022

Determination Of Iodine In Milk Powder By Combing Microwave Digestion With Inductively Coupled Plasma Mass Spectrometry, Zhu Jia-Jun, Li Liang, He Shuang, Chen Jing-Zhou

Food and Machinery

Objective:This study aimed to establish an efficient and accurate method for the determination of total iodine in milk powder by microwave digestion combining with inductively coupled plasma mass spectrometry (ICP-MS). Methods:Firstly, 0.2 mL of precipitant and 5 mL of ultrapure water were added for mixing and standing, and then 5 mL of nitric acid was added for microwave digestion. After cooling, the volume was fixed to 35 mL with ultrapure water, and then 10 mL of ammonia, 1 mL of stabilizer and 50 μL of TritonX-100 were added in sequence, avoiding the iodine loss. Results:The detection …

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Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng Nov 2022

Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng

Food and Machinery

Objective:The uncertainty of determination of Isocarbophos residues in tea by using QuEChERS-gas chromatography-tandem mass spectrometry techniqne was evaluated. Methods:Isocarbophos residues in tea was determined by using "GB 23200.113—2018 National food safety Standard-Determination of 208 pesticides and metabolites residues in plant origin-Gas chromatography-tandem mass spectrometry method", and factors in the determination of isocarbophos were analyzed by establishing a mathematical model, including sample weighing, volume, calibration of standard solutions, repeatability and recovery rate, etc.. Results:When the residual amount of isocarbophos in tea was 0.050 mg/kg, the expanded uncertainty was 0.007 mg/kg, and the determination result was expressed as:ω …

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Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, Zhao Jing-Yuan, Zhang Jun-Qin, Sun Mei, Chen Xing-Hai, Liu Ye-Lin Nov 2022

Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, Zhao Jing-Yuan, Zhang Jun-Qin, Sun Mei, Chen Xing-Hai, Liu Ye-Lin

Food and Machinery

Objective: This study aimed to establisha rapid and accurate prediction method of lamb adulteration by using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imaging techniques.Methods: The data acquisition of lamb adulterated with different proportions of duck meat using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imagers was performed to compare the effect of partial least squares (PLS) modeling with different spectral preprocessing methods in the two band ranges. Then the normalized preprocessing method was selected in the visible-NIR band, and the standard normal variate transformation (SNV) preprocessing method was …

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Construction And Application Of A Comprehensive Evaluation Index System For Food Safety, Zhou Yuan, Xue Rui-Nan, Wei Ying, Li Ming-Qi Nov 2022

Construction And Application Of A Comprehensive Evaluation Index System For Food Safety, Zhou Yuan, Xue Rui-Nan, Wei Ying, Li Ming-Qi

Food and Machinery

Objective:This study aimed to build a unified and standardized comprehensive food safety evaluation index system. Methods: The research status of the comprehensive evaluation index domestic and abroad system of food safety were summarized from two levels of theoretical research and practical exploration. Results: Based on the analytic hierarchy process and Delphi method, a set of comprehensive evaluation index system of food safety with 6 criteria, 24 first-level indicators and 41 secondary indicators was constructed; this set of indicators combined with relevant statistical data was used to carry out an empirical analysis of the food safety situation in …

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Analysis Of Pesticide Residues And Heavy Metal Pollution In Leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, Zhang Jihong Nov 2022

Analysis Of Pesticide Residues And Heavy Metal Pollution In Leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, Zhang Jihong

Food and Machinery

Objective:This study aimed to help with the scientific management of leek food safety in Hunan Province. Methods: 24 kinds of pesticides and 5 kinds of heavy metals in 690 leek samples from Hunan Province were detected. Results:① Pesticide residues were detected in 23.19% of the 690 samples, and the top three pesticides were determined to be carbendazim, procymidone and cypermethrin. The exceeding rate of pesticide residues was 5.80%, and the highest exceeding rate was 2.61% of procymidone. ② The detection rate of heavy metal elements was 77.68%, and the exceeding rate was 3.62%. The highest detection rate …

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Determination Of Three Methylimidazole Compounds In Food Flavors By Solid Phase Extraction Coupled With Ultra-Performance Liquid Chromatography-Mass Spectrometry, Zhou Yanhua, Li Tao, Xiang Jun, Xu Wenyang Nov 2022

Determination Of Three Methylimidazole Compounds In Food Flavors By Solid Phase Extraction Coupled With Ultra-Performance Liquid Chromatography-Mass Spectrometry, Zhou Yanhua, Li Tao, Xiang Jun, Xu Wenyang

Food and Machinery

Objective: This study aimed to establish a method for quick determination of 3 kinds ofmethylimidazole compounds in food flavor. Methods:The food flavor was extracted with 5% trichloroacetic acid solution and purified with PCX mixed cationic solid phase extraction column. Finally, the qualitative and quantitative analysis was carried out by ultra- performance liquid chromatography-mass spectrometry (UPLC-MS/MS) and internal standard method. Results: The linear relationship between the three methyl imidazole compounds was good in the range of 5.0~400.0 ng/mL, with correlation coefficient R2≥0.997. The limits of detection were 0.030~0.450 μg/kg and the limits of quantification (LOQ) …

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Design Of On-Line Nondestructive Rapid Detection System For Tilapia Descaling Rate Based On Machine Vision, Li Pengpeng, Li Yule, Zeng Fanyi, Liu Yang, Zhang Xu, Wang Huihui Nov 2022

Design Of On-Line Nondestructive Rapid Detection System For Tilapia Descaling Rate Based On Machine Vision, Li Pengpeng, Li Yule, Zeng Fanyi, Liu Yang, Zhang Xu, Wang Huihui

Food and Machinery

Objective:Improve the quality and efficiency of tilapia processing and increase the added value of products.Methods:For the fluorescence response difference of fish scales and fish skin under ultraviolet excitation, a rapid detection system for tilapia descaling rate based on machine vision technology was constructed. After image pre-processing, background segmentation, ROI region selection, and rapid identification of discaled areas, the scaled and descaled area images were obtained. Then the scaling rate was calculated and the detection accuracy of the system was tested. Results:The accuracy of the system scaling rate detection ranged from 90.18% to 94.14%.Conclusion:The automatic …

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The Design Of 3d Icing Sugar Printer Based On Room Temperature Extrusion, Wang Qiaolan, You Xiaoping Nov 2022

The Design Of 3d Icing Sugar Printer Based On Room Temperature Extrusion, Wang Qiaolan, You Xiaoping

Food and Machinery

Objective:The paper aims to design a 3D icing sugar printer that meets the requirements of safety, hygiene, convenient operation, and stable structural performance. Methods:The 3D icing sugar printer includes the mechanical mechanism and control system. The mechanical structure adopts a gantry structure and reforms the food can. The control system adopts "Industrial PC + Motion control card" mode. Results:Fast food can replacement (＜ 30 s); fast printing speed (≥5 000 mm/min), adjustable speed; printing accuracy (＜1 mm); good strength, expansion rate and surface roughness of the printed objects. The image recognition and processing system with the self-light …

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Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour, Mou Xiangwei, Song Yongfu, Chen Lintao Nov 2022

Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour, Mou Xiangwei, Song Yongfu, Chen Lintao

Food and Machinery

Firstly, this paper expounds the research status at home and abroad of three key technologies in the production process of fresh and wet rice flour: efficient powder dispersion, accurate weighing and automatic packaging, and focuses on the key technical problems existing in the research and development of technology and mechanical equipment; Secondly, on the basis of summarizing the development level of existing technology and equipment, this paper further analyzes the main reasons for these problems. Finally, the development direction of three key technologies in the automatic production of fresh and wet rice flour is prospected from the aspects of production …

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Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology, Tang Hua Nov 2022

Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology, Tang Hua

Food and Machinery

This paper analyzes the problems existing in the current packaging design of children's food in China, and studies the emotional value, intellectual value, information transmission value and brand value of story elements in the packaging design of children's food. Explores the specific application of story elements in the packaging design of children's food from three aspects, namely, the theme of the incident, the scenario of the story, and the plot design, with the help of several award-winning international packaging works in recent years.

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Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan Nov 2022

Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan

Food and Machinery

Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control 1 (CK1) and control 2 (CK2). The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed.Results:Compared with CK1, …

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Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin Nov 2022

Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin

Food and Machinery

Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …

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