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Articles 1231 - 1260 of 4720
Full-Text Articles in Food Biotechnology
Effects Of Fatty Acid Chain Length On Structure And Physicochemical Properties Of High Amylose Corn Starch-Lipid Complexes, Jiang Jia-Ni, Xiang Gui-Yuan, Deng Jia-Yi, Han Wen-Fang, Zhou Meng-Zhou, Jiang Zhi-Rong, Xiao Hua-Xi, Lin Qin-Lu, Li Bo, Li Jiang-Tao
Effects Of Fatty Acid Chain Length On Structure And Physicochemical Properties Of High Amylose Corn Starch-Lipid Complexes, Jiang Jia-Ni, Xiang Gui-Yuan, Deng Jia-Yi, Han Wen-Fang, Zhou Meng-Zhou, Jiang Zhi-Rong, Xiao Hua-Xi, Lin Qin-Lu, Li Bo, Li Jiang-Tao
Food and Machinery
Objective: This study aimed to investigate the formation mechanism of starch-lipid complex. Methods: Using different fatty acids with carbon chain length of C12~C18 to complex with debranched / non-debranched high amylose corn starch, by measuring the thermal properties, crystalline structure and ordered structure of the complexes with differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectrometer, the effects of fatty acid chain length and debranched/non-debranched high amylose corn starch on the structure and properties of starch-fatty acid complexes were explored. Results: The compound degree of debranched starch and fatty acid decreased with the increase of carbon chain length, and …
Quality Comprehensive Assessment Of Different Maize Varieties Based On Aminoaicds Content, Sun Qiang, Guo Yong-Xia
Quality Comprehensive Assessment Of Different Maize Varieties Based On Aminoaicds Content, Sun Qiang, Guo Yong-Xia
Food and Machinery
Objective:To study quality difference of different maize varieties based on amino acid content.Methods:16 Xinyumaize series varieties were used to be tested materials, amino acid content of corn kernel were measuredand used to be evaluation index and applied to principal component analysis and clustering analysis.Results:The affected order of maize varieties on 16 amino acid content was Met＞His＞Tyr＞Pro＞Thr＞Leu＞Glu＞Ser＞Phe＞Val＞Asp＞Ala＞Ile＞Gly＞Arg. 2 principal components were extracted by principal component analysis, its accumulative variance contribution rate reach to 90.227%, Ala, Ser, Glu, Leu, Asp, Phe and Met can be used to comprehensive assessment index of 16 maize varieties. Based on amino …
Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong
Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong
Food and Machinery
Objective:This study aimed to enrich the source of natural antioxidants and antibacterial agents and explore the development potential of the biological activity of Aceraceae. Methods:The nutrition components ofAcer tegmentosum Maxim (AT) bark and the total phenols content and total flavonoid content of ethanol extract (ATEE) and water extract (ATWE) were measured, and the contents of salidroside and tyrosol were determined by HPLC. DPPH radical, ABTS cationic radical, hydroxyl radical scavenging ability and ferric reducing power of extracts were determined. The antibacterial activity was evaluated by measuring the minimal inhibitory concentration (MIC) againstStreptococcus mutans,Staphylococcus aureus andEscherichia coli. Results:The …
Determination Of Nickel In Soy Milk Powder By Ultra-Wave Digestion-Inductively Coupled Plasma Mass Spectrometry, Xue Min-Min, Liu Fang-Fang, Zhang Fan, Tang Ji-Wang, Yuan Lie-Jiang, Wu Hai-Zhi, Zhu Li, Guo Xing-Xin
Determination Of Nickel In Soy Milk Powder By Ultra-Wave Digestion-Inductively Coupled Plasma Mass Spectrometry, Xue Min-Min, Liu Fang-Fang, Zhang Fan, Tang Ji-Wang, Yuan Lie-Jiang, Wu Hai-Zhi, Zhu Li, Guo Xing-Xin
Food and Machinery
Objective:This study aimed to provides technical support for the risk prevention and control of nickel contamination in market soy milk powder.Methods:With concentrated nitric acid as digestion solution, the ultra-wave digestion was utilized for preprocessing, and then the ICP-MS, with Rhodium as internal standard to eliminate matrix interference and in the KED mode, was used to determine the content of nickel in soybean milk powder. Moreover, the conditions for ultra-wave digestion and ICP-MS were also optimized.Results:The linear relationship of the standard curves was located within the mass concentration of 0~10 μg/L, with correlation coefficient of …
Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei
Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei
Food and Machinery
Objective:This study aimed to establish UPLC method for simultaneous determination of seven kinds of saponins in Panax japonicus and evaluate its quality combined with chemometrics analysis.Methods:ACQUITY UPLC BEH C18 column (2.1 mm×100 mm, 1.7 μm) was used, and the mobile phase was water (A)-acetonitrile (B) with gradient elution. The flow rate was 0.4 mL/min, at 30 ℃, and the injection volume was 1 μL detected 203 nm. Cluster analysis, principal component analysis (PCA) and quality fluctuation analysis in chemometrics were used to identify the content determination results, in order to analyze the similarities and differences …
Development Experience Of Italian Nutrinform Battery Labeling And Enlightenments, Huang Ze-Ying, Huang Jia-Zhang
Development Experience Of Italian Nutrinform Battery Labeling And Enlightenments, Huang Ze-Ying, Huang Jia-Zhang
Food and Machinery
This study summarized the content, characteristics and development experience of nutrinform battery labeling which launched in 2020 through the official website of Italian government, relevant reports and literatures. The labeling adopted the nutrient profile of specific nutrient system showing contents of energy, fat, saturated fatty acid, sugar, salt and their percentage of adultsʼ reference intakes (RIs) indicated with the battery content. As a voluntary labeling, nutrinform battery labeling which matched the Mediterranean diet pattern, popular in Italy. However, it is counterintuitive to be criticized as "Higher electricity lower nutritional quality" when applying for EU FOP labeling. The practical experience of …
Nondestructive Testing Method Of Cigarette Packaging Sealing Based On Triangulation, Xu Yong-Min, Bai Peng-Xiang, Wu Zhu-Feng, Lei Dong
Nondestructive Testing Method Of Cigarette Packaging Sealing Based On Triangulation, Xu Yong-Min, Bai Peng-Xiang, Wu Zhu-Feng, Lei Dong
Food and Machinery
Objective:To solve the problems of consuming time and destroying samples in the process of detecting the sealing degree of cigarette packaging.Methods:A nondestructive testing method for sealing degree of cigarette cartridge was proposed based on non-contact deformation measurement technology and dynamic pressure difference. The cigarette package was placed in a sealed negative pressure environment, and the relationship between the maximum out-of-plane displacement and the cigarette cartridge leakage diameter was studied by quantitative analysis of the leakage aperture of the cigarette cartridge during volume expansion.Results:When the diameter of the leakage hole was0.2~0.8 mm, the deviation between the …
Effects Of Flow Field Distribution On Freezing Characteristics Of Mashed Potatoes, Li Yao, Wan Jin-Qing, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Effects Of Flow Field Distribution On Freezing Characteristics Of Mashed Potatoes, Li Yao, Wan Jin-Qing, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Food and Machinery
Objective:To understand the effects of changing the arrangement and position on the freezing characteristics of potato mash and the energy consumption of refrigeration equipment.Methods:Gambit was used to complete the establishment of the three-dimensional numerical model for the air blast freezing of mashed potato. At the same time, fluent 6.3 was used for unsteady state simulation, and Pr.c-15 pronton high-efficiency fresh-keeping refrigerator was used for the freezing test of mashed potato. In the test, the mashed potato was arranged in a row and fork row, and on this basis, the position of mashed potato was changed (rotated 180° …
Effects Of Irradiation On Physico-Chemical Property Of Chinese Soy-Sauced Beef, Zhao Wen-Ying, Liu Dan-Dan, Jin Jian-Qiao, Xu Tao, Wu Zi-Jian
Effects Of Irradiation On Physico-Chemical Property Of Chinese Soy-Sauced Beef, Zhao Wen-Ying, Liu Dan-Dan, Jin Jian-Qiao, Xu Tao, Wu Zi-Jian
Food and Machinery
Objective:This study aimed to compare and analyze the physical and chemical properties, texture changes and lipid oxidation of sauced beef by irradiation sterilization and high-temperature kettle sterilization.Methods:The irradiation dose was 2, 4, 6, 8 kGy, and the sterilization was performed at 121 ℃for 20 minutes in high temperature kettle.Results:The results showed that irradiation with a dose of 6 or 8 kGy had the same sterilizing effect as high temperature kettle, and could prolong the shelf life of beef. With the increase of irradiation dose,L*(brightness value) of soy sauce beef showed a downward trend as a …
Drying Characteristics Of Chaenomeles Sinensis With Vacuum Pulsed Drying Technology Based On Bp Neural Network Mode, Ju Hao-Yu, Zhao Shi-Hao, Zhao Hai-Yan, Zhang Wei-Peng, Xiao Hong-Wei
Drying Characteristics Of Chaenomeles Sinensis With Vacuum Pulsed Drying Technology Based On Bp Neural Network Mode, Ju Hao-Yu, Zhao Shi-Hao, Zhao Hai-Yan, Zhang Wei-Peng, Xiao Hong-Wei
Food and Machinery
Objective:This study aimed to investigate the drying characteristic of Chaenomeles sinensis by using vacuum pulsed drying technology and establish BP neural network model.Methods:The single factor experiment of drying temperature (50, 60, 70 ℃), constant atmosphere time (2, 4, 8 min) and vacuum time (5, 10, 15, 20 min) on drying time, rehydration ratio, VC and general flavone content as well as microstructure of Chaenomeles sinensis during vacuum pulsed drying technology were investigated.Results:All the drying temperature, constant atmosphere time and vacuum time had significant influence on drying time(P＜0.05). The moisture effective diffusion coefficient (Deff) …
Study On Antioxidant Activity Of Extracts From Different Polar Solvents Of Extract Of Fermented Soya Beans, Liu Jun-Ze, Hu Li-Ming, Wang Ren-Guang, Wang Shu-Min, Wang Huan
Study On Antioxidant Activity Of Extracts From Different Polar Solvents Of Extract Of Fermented Soya Beans, Liu Jun-Ze, Hu Li-Ming, Wang Ren-Guang, Wang Shu-Min, Wang Huan
Food and Machinery
Objective:To explore the difference in composition and antioxidant activity of crude extracts of fermented soya beans with different solvent extracts.Methods:70% ethanol was used the extraction solvent, the fermented soya beans powder was extracted by ultrasonic method. After the solvent was evaporated, the crude extract was obtained. The crude extract was dispersed in water and extracted with petroleum ether, dichloromethane, ethyl acetate, and n-butanol in turn to obtain different solvent extracts. The colorimetry was used to determine the content of total flavonoids and total polysaccharides in crude extracts and different solvent extracts, HPLC was used to determine the …
Identification Of Cut Tobacco Components Based On Adaboost Ensemble Learning, Wang Xiao-Ming, Wei Jia-Xin, Ma Fei, Wang Yi-Bin, Xu Wen-Wu, Jin Ya-Wei, Li Qi
Identification Of Cut Tobacco Components Based On Adaboost Ensemble Learning, Wang Xiao-Ming, Wei Jia-Xin, Ma Fei, Wang Yi-Bin, Xu Wen-Wu, Jin Ya-Wei, Li Qi
Food and Machinery
Objective:In order to improve the identification efficiency of cut tobacco.Methods:F-score feature selection method and AdaBoost ensemble learning method were used to recognize cut tobacco components. The texture, color and shape features of cut tobacco were extracted as the input of the model. The feature dimension is reduced by F-score feature selection method, and the support vector machine (SVM) was used as the base classifier, then AdaBoost ensemble learning method was used to get the classification model of cut tobacco.Results:This method could effectively distinguish different components of cut tobacco, and the recognition accuracy of each kind …
Optimization Of Agaricus Bisporus Bread Composite Improver And Its Effect On Bread Quality, Zhang Yu-Meng, Bao Yu-Ting, Sun Yue, Li Xue-Ling, Liang Jin
Optimization Of Agaricus Bisporus Bread Composite Improver And Its Effect On Bread Quality, Zhang Yu-Meng, Bao Yu-Ting, Sun Yue, Li Xue-Ling, Liang Jin
Food and Machinery
Objective:In order to improve the quality of Agaricus bisporus bread, the appropriate additives were studied.Methods:In this study, vital wheat gluten, sucrose fatty acid ester and cellulase were used as additives to improve A. bisporus-wheat bread quality, and the study was optimized by using Box-Behnken experimental design.Results:By adding 3.35% of vital wheat gluten, 0.15% of sucrose fatty acid ester and 0.16% of cellulase, the comprehensive score of A. bisporus-wheat bread under optimal conditions can be improved. In addition, scanning electron microscopy detection results showed that the optimal A. bisporus-wheat bread could form a uniform and continuous …
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Food and Machinery
Objective:This study aimed to provide a theoretical support for enhancing the quality of Hunan flavor marinated beef and improve the marinated process.Methods:The laws of beef quality and flavor change during pulse marinated, vacuum marinated micro pressure marinated and traditional marinated were investigated.Results:The NaCl content and percentage loss from cooked increased gradually in each marinated process beef with increased marinated time. The chromatic difference L* value decreased gradually, and the chewiness, hardness, elasticity increased first and then decreased. The sensory evaluation found the highest score and the time required to reach the highest score of pulse …
Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui
Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui
Food and Machinery
Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied.Methods:The effect of different amount of purple yam powder on the texture and quality of steamed bread were investigated by measuring the specific volume, diameter-to-height ratio, color difference, texture, aging degree, moisture content, nutrient content and sensory evaluation. Moreover, the antioxidant capacity of steamed bread with purple yam powder was studied by measuring DPPH radical …
Research On The Formula Optimization And Quality Characteristic Of Nutritional Noodles, He Yun-Ran, Shen Wang-Yang, Wang Zhan, Jin Wei-Ping, Jia Xi-Wu
Research On The Formula Optimization And Quality Characteristic Of Nutritional Noodles, He Yun-Ran, Shen Wang-Yang, Wang Zhan, Jin Wei-Ping, Jia Xi-Wu
Food and Machinery
Objective:This study aimed to investigate the effects of extruded mung bean powder, mushroom powder and egg powder on the quality characteristics of noodles and develop a nutritious vermicelli enriched with dietary fiber, polysaccharide and protein.Methods:The texture characteristics and sensory evaluation of extruded mung bean powder, mushroom powder and egg powder vermicelli were determined. Combined with the results of single factor, the optimal formula of vermicelli was optimized by orthogonal test.Results:The optimized formula parameters of nutritional vermicelli were as follows: extruded mung bean powder 4.00%, mushroom powder 1.20%, egg powder 2.00%; Under the control of these …
Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil, Ma Yong-Qiang, Tang Ke-Xin, Wang Xin, Luo Yu, Peng Yu
Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil, Ma Yong-Qiang, Tang Ke-Xin, Wang Xin, Luo Yu, Peng Yu
Food and Machinery
Objective:This study contributed to overcoming the disadvantages of hydrophobicity of CBD broad-spectrum oil and poor stability caused by oil coalescence.Methods: CBD broad-spectrum oil was dissolved in five kinds of solvents, and two kinds of solvents with better solubility were obtained by the appearance of the solution. The solubility of broad-spectrum oil in two solvents was determined by UV spectrophotometry at 313~363 K, and the solvent with the highest solubility was obtained. In this solvent, the solubility of CBD broad-spectrum oil was determined at 313~353 K to correlate the Apelblat model. The number of oil drops of CBD …
Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms, Yang Qi-Fu, Xu Wen-Si, Hu Si-Si, Ma Jia-Chen, Huang Di, Liu Li-Ping, He Jiang, Yang Pin-Hong, Zhou Shun-Xiang
Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms, Yang Qi-Fu, Xu Wen-Si, Hu Si-Si, Ma Jia-Chen, Huang Di, Liu Li-Ping, He Jiang, Yang Pin-Hong, Zhou Shun-Xiang
Food and Machinery
Objective:In order to increase the added value of crayfish by-products.Methods:With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction temperature were optimized, and the composition of volatile flavor compounds was analyzed.Results:The optimal extraction conditions were equilibrium time 0 min, extraction temperature 75 ℃, extraction time 50 min, addition of sodium chloride 30% with 50/30 μm DVB/CAR/PDMS solid phase microextraction head. Under these conditions, a total of 34 volatile flavor compounds, including 5 alcohols, 12 aldehydes, 5 alkanes, 5 aromatic, 5 heterocyclic …
Path Planning Of Food Sorting Robot Based On Improved Chicken Swarm Optimization Algorithm, Liu Fu, Chen Hong-Ming
Path Planning Of Food Sorting Robot Based On Improved Chicken Swarm Optimization Algorithm, Liu Fu, Chen Hong-Ming
Food and Machinery
Objective:In order to improve the efficiency of path optimization of multi station food sorting robot, a path planning scheme of food sorting robot based on improved chicken swarm optimization algorithm is proposed.Methods: The two-level path planning model of multi station food sorting robot was constructed by fully consider the optimal picking position of the robot at a single station and the shortest moving distance of the robot between multiple stations. The improved chicken swarm optimization (ICSO) algorithm was designed. The density peak clustering algorithm was used to cluster the population of ICSO, and the individual coding mode …
Adulteration Model Establishment Of Camellia Oil Based On Aroma Components Extracted From Camellia Oil And Its Application, Chen Ze-Ming, Zhao Xin-Xin, Zhu Xiao-Yang, Zhou Bo, Zhong Hai-Yan
Adulteration Model Establishment Of Camellia Oil Based On Aroma Components Extracted From Camellia Oil And Its Application, Chen Ze-Ming, Zhao Xin-Xin, Zhu Xiao-Yang, Zhou Bo, Zhong Hai-Yan
Food and Machinery
Objective:This study aimed to solve the problem of quantitative detection of adulteration of extracted camellia seed oil into pressed camellia seed oil.Methods:HS-SPME-GC-MS was used to determine and analyze the key aroma components of refined camellia oil and three kinds of extracted camellia oil with essence.The relative contents of aroma components in 4 kinds of original camellia oil and 10 kinds of roasted camellia oil were compared with those in extracted camellia oil. Fisher discriminant analysis was carried out with the characteristic data of aroma components in extracted camellia oil, and LDA model was established.Results:The key …
Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Food and Machinery
In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.
Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods, Han Lu, Chu Wen-Juan, Hu Shao-Dong, Zhao Zhi-Wei, Yang Jing, Tian Hai-Ying
Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods, Han Lu, Chu Wen-Juan, Hu Shao-Dong, Zhao Zhi-Wei, Yang Jing, Tian Hai-Ying
Food and Machinery
bjective:The pyrolysis transfer rate of aglycones from 7 kinds of glucosides added to cigarette paper in mainstream and sidestream smoke was studied.Methods:5methylfurfuryl alcohol glucoside, menthol glucoside, anisyl alcohol glucoside, leaf alcohol glucoside, phenylethanol glucoside, ethyl vanillin glucoside and vanillin glucoside were applied to the surface of cigarette paper and inject into cigarette according to the 0.01% of the weight of cut tobacco respectively. The transfer rates of aglycones in mainstream smoke and side stream smoke were determined under two kinds of flavoring Methods. On this basis, the transfer rules of seven aglycones in mainstream smoke and sidestream …
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian
Food and Machinery
Objective:This study aimed to improve the production technology and flavor of Chinese beef sauce.Methods:Compared with traditional static curing, the effects of breathing rolling curing on volatile components of beef were analyzed by SPME/GC-MS.Results:The main aroma components of the beef in breathing rolling and curing process were the same as those in traditional static state, which were mainly aldehydes, hydrocarbons, alcohols, esters and ketones, among which the representative substances were benzaldehyde, anisene, cineol, eugenol acetate and 2-butanone. There were some differences in the types and relative contents of volatile substances, among which the number of hydrocarbons …
Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models, Zhao Rui-Hua, He Xiao-Long, Gao Xiao-Peng, Wang Fei
Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models, Zhao Rui-Hua, He Xiao-Long, Gao Xiao-Peng, Wang Fei
Food and Machinery
Objective:This study aimed to estimate the nutritive value of wild and cultivated Morchella in Northern Shaanxi.Methods:Morchella fruiting bodies wildly growing in Northern Shaanxi and cultivated in three models (greenhouse, plastic shed and understory) were used to analyze the difference in the main nutrition components.Results:In terms of crude protein, crude fat, crude fiber and water content, all cultivated Morchella were slightly higher than those in the wild. Moreover, the amino acid content of cultivated Morchella was also higher and the amino acid ratio of understory was the most reasonable. Both the wild and the cultivated were …
Determination And Correlation Analysis Of Tobacco Non-Volatile Organic Acids And Ph, Piao Yong-Ge, Zhang Jia-Bao, Cui Cheng-Zhe, Liu You-Jie, Li He-Lin, Li Rui-Li, Zhang Jun-Song
Determination And Correlation Analysis Of Tobacco Non-Volatile Organic Acids And Ph, Piao Yong-Ge, Zhang Jia-Bao, Cui Cheng-Zhe, Liu You-Jie, Li He-Lin, Li Rui-Li, Zhang Jun-Song
Food and Machinery
Objective:To explore the effects of organic acids on tobacco pH and flue gas pH.Methods:34 kinds of single-grade tobacco and 11 kinds of finished cigarettes were taken as the research objects, and their non-volatile organic acids, tobacco pH, and the pH of mainstream smoke total particulate matter were measured respectively. Grey correlation analysis and principal component analysis were used to analyze the correlation between organic acids and pH.Results:The results of grey correlation analysis show that oxalic acid, palmitic acid, malic acid and oleic acid have a relatively large influence on the pH of single-grade tobacco; Palmitic …
Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products, Liu Zi-Xiong, Xie Guo-Dan, Tan Gui-Liang, Zheng Hong-Tao, Dong Hai, Huang Jing-Hui
Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products, Liu Zi-Xiong, Xie Guo-Dan, Tan Gui-Liang, Zheng Hong-Tao, Dong Hai, Huang Jing-Hui
Food and Machinery
Objective:This study aimed to develop a method of rapid detection of tetracyclines including tetracycline, oxytetracycline, aureomycin and doxycyclin in aquatic products with deep eutectic solvents (DES) extraction and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).Methods:Different parameters of DES, such as the types of solvents, molar ratio of solvents, water content, and pH value were optimized.Results:The optimum deep eutectic solvent conditions for the medicament analysis of four tetracyclines in aquatic products were choline chloride-glycerol combination(molar ratio 1∶4) with 90% moisture content and 0.1% formic acid. Under the control of these condition, the four types of tetracyclines …
Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Hai-Tao, Zhang Yu-Meng, Yong Yan-Hua, Li Peng, Wang Li-Na, Su Chun-Min
Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Hai-Tao, Zhang Yu-Meng, Yong Yan-Hua, Li Peng, Wang Li-Na, Su Chun-Min
Food and Machinery
Objective:A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for rapid determination of empagliflozin, linagliptin, saxagliptin and alogliptin in health foods.Methods:Target compounds in samples were ultrasonically extracted by methanol, separated by reverse liquid chromatography and detected by electrospray ionization (ESI) using multiple reaction monitoring (MRM) mode. The quantitation was carried out by external standard method of matrix calibration curve.Results:Good linear relationship displayed in the concentration range of 2~100 μg/L for saxagliptin and alogliptin, with the limits of quantitation (LOQs) of saxagliptin and alogliptin of 0.10 mg/kg. At three spiked concentration levels of …
Research On Rapid Prediction Model Of Rice Moisture Content Based On Near Infrared Spectroscopy, Lu Du, Tang Jian-Bo, Jiang Tai-Ling, Chen Zhong-Ai, Pan Mu
Research On Rapid Prediction Model Of Rice Moisture Content Based On Near Infrared Spectroscopy, Lu Du, Tang Jian-Bo, Jiang Tai-Ling, Chen Zhong-Ai, Pan Mu
Food and Machinery
Objective:In order to established a non-destructive, rapid and efficient method for detecting the moisture content of rice. Methods:This study, 161 rice samples were collected from 5 different regions were studied by near infrared spectroscopy combined with stoichiometry. By eliminating abnormal spectra and preprocessing the spectra, the prediction model of rice moisture content was established by partial least squares regression. Results:15 abnormal spectrum samples were eliminated using the method of principal component analysis combined with mahalanobis distance. The best spectral pretreatment was to eliminate the constant offset. The prediction model R2CAL established in the training set was 0.994 …
Secondary Extrusion Walnut Shell Breaker, Cheng Guo-Liang, Zheng Jia-Hong, Wang Chao
Secondary Extrusion Walnut Shell Breaker, Cheng Guo-Liang, Zheng Jia-Hong, Wang Chao
Food and Machinery
Objective:To solve the problem of low breaking rate and low kernel rate of walnut.Methods:According to the principle of walnut breaking shell, the material mechanism, breaking mechanism and transmission mechanism of walnut breaking shell were designed.Results:the breaking rate of walnut was 100% and the whole kernel rate was 77.58%.Conclusion:Walnut shell breaker designed by experiment is simple in structure, convenient in operation, economical and safe.
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun
Food and Machinery
Objective:This study aimed to improve the hot air utilization efficiency of the existing vermicelli drying room.Methods: Using the k—ɛturbulence model as the theoretical model for the simulation analysis of the drying room, the core component of the automated production line, the Fluent software is used to simulate the drying room, and the movement characteristics and flow velocity distribution of the air in the drying room were obtained.Results:The structure of the drying room was optimized and drainage pipes were added. The initial plan was 120.83% faster than the original drying box in the direction perpendicular to …