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Articles 3001 - 3030 of 5215

Full-Text Articles in Food Biotechnology

Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck Jan 2019

Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck

Articles

The susceptibility of Candida albicans biofilms to a non-thermal plasma treatment has been investigated in terms of growth, survival and cell viability by a series of in vitro experiments. For different time periods , the C. albicans strain SC5314 was treated with a microwave-induced plasma torch (MiniMIP). The MiniMIP treatment had a strong effect (reduction factor (RF) = 2.97 after 50 s treatment) at a distance of 3 cm between the nozzle and the superior regions of the biofilms. In addition, a viability reduction of 77% after a 20 s plasma treatment and a metabolism reduction of 90% after a …

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Island Invasion: The Silent Crisis In Hawaii, Sophia Janssen Jan 2019

Island Invasion: The Silent Crisis In Hawaii, Sophia Janssen

Pomona Senior Theses

Keeping out invasive species may, upon first review, seem like a trivial environmental cry from ecologists and deep environmentalists; a belated wish to return to an undeveloped world where nature was pristine. However invasive species create problems that impact all of us and can have far more severe consequences than changing a stunning landscape. These problems are heightened in islands like Hawaii, where the fragile ecosystems have developed over centuries of evolution and adaptation. The introduction of a disease-carrying mosquito can put the people of Hawaii at risk to many vector-born illnesses and create an epidemic, taking human life. The …

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Atmospheric Cold Plasma Interactions With Microbiological Risks In Fresh Food Processing, Apurva Patange Jan 2019

Atmospheric Cold Plasma Interactions With Microbiological Risks In Fresh Food Processing, Apurva Patange

Doctoral

Atmospheric cold plasma (ACP) is a novel emerging non-thermal technology that has attracted attention as a decontamination tool in several industrial, food and healthcare sectors. This study investigated the anti-microbial efficacy of ACP against microbiological risks associated with fresh foods. Treatment was performed using in-package ‘dry’ ACP technology and plasma functionalised liquid to decontaminate microorganisms, exploring the responses to real and challenging microbiological risks pertinent to both fresh foods themselves as well as the effluents generated from food processing industry. A range of critical control process parameters were investigated with respect to key pathogenic and spoilage microorganisms commonly implicated in …

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Improving Enzymatic Hydrolysis Of Brewer Spent Grain With Nonthermal Plasma, Rajeev Ravindran, Chaitanya Sarangapani, Swarna Jaiswal, Peng Lu, Patrick J. Cullen, Paula Bourke, Amit Jaiswal Jan 2019

Improving Enzymatic Hydrolysis Of Brewer Spent Grain With Nonthermal Plasma, Rajeev Ravindran, Chaitanya Sarangapani, Swarna Jaiswal, Peng Lu, Patrick J. Cullen, Paula Bourke, Amit Jaiswal

Articles

In this study, a new pre-treatment method based on novel non-thermal plasma technology was developed to improve the enzymatic hydrolysis of brewer’s spent grain (BSG) and subsequent bioethanol production. A submerged dielectric barrier discharge plasma reactor system was applied for this purpose. Pre-treatments were performed by taking into account variables including; voltages (22 kV, 25 kV and 28 kV), solvent (acid, alkali and water) and time (5, 10, 15 min). The resulting treated biomass was subjected to enzymatic hydrolysis. A 2.14-fold increase in yield of the reducing sugar was achieved post hydrolysis when the biomass was treated in water for …

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Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick J. Cullen, Brijesh K. Tiwari Jan 2019

Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick J. Cullen, Brijesh K. Tiwari

Articles

Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found …

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Plasma-Treated Air And Water—Assessment Of Synergistic Antimicrobial Effects For Sanitation Of Food Processing Surfaces And Environment, Uta Schnabel, Oliver Handorf, Kateryna Yarova, Björn Zessin, Susann Zechlin, Diana Sydow, Elke Zellmer, Jörg Stachowiak, Mathias Andrasch, Harald Below, Jörg Ehlbeck Jan 2019

Plasma-Treated Air And Water—Assessment Of Synergistic Antimicrobial Effects For Sanitation Of Food Processing Surfaces And Environment, Uta Schnabel, Oliver Handorf, Kateryna Yarova, Björn Zessin, Susann Zechlin, Diana Sydow, Elke Zellmer, Jörg Stachowiak, Mathias Andrasch, Harald Below, Jörg Ehlbeck

Articles

The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms (Listeriamonocytogenes, Escherichiacoli, Pectobacteriumcarotovorum, sporulatedBacillusatrophaeus) were cultivated as monocultures on specimens with polymeric surface structures. Both the distinct and synergistic antimicrobial potential of PPA and PTW were governed by the plasma-on time (5–50 s) and the treatment time of the specimens with PPA/PTW (1–5 min). In single PTW treatment of the bacteria, an elevation of the reduction factor with increasing treatment time could be observed (e.g., reduction …

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Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment, Rajeev Ravindran, Gwilym Williams, Amit Jaiswal Jan 2019

Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment, Rajeev Ravindran, Gwilym Williams, Amit Jaiswal

Articles

In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of sporestodeterminetheoptimalfermentationcondition. Thebestfermentationconditionsforxylanase productionwerefound to beincubation at30◦Cwith aninitial moisture contentof 70%and usingan inoculum of 6.5×106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g …

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Evaluation Of Brewer's Spent Grain Hydrolysate As A Substrate For Production Of Thermostable Α-Amylase By Bacillus Stearothermophilus, Rajeev Ravindran, Gwilym A. Williams, Amit Jaiswal Jan 2019

Evaluation Of Brewer's Spent Grain Hydrolysate As A Substrate For Production Of Thermostable Α-Amylase By Bacillus Stearothermophilus, Rajeev Ravindran, Gwilym A. Williams, Amit Jaiswal

Articles

In the present study, BSG was hydrolysed using cellulolytic enzymes and used as a growth medium supplement for cultivation of the thermophilic bacterium, Bacillus stearothermophilus in the production of α-amylase. A central composite design involving five parameters and four levels viz. starch, peptone, KCl, and MgSO4 along with BSG hydrolysate was used to derive the optimal media composition. The fermentation was conducted using shake flasks for 36 h at a temperature of 50 °C and pH 7.0 at 220 rpm. Optimization trials revealed that maximal amylase production (198.09 U/ml) occurred with a medium composition of starch (0.2% w/v), peptone (0.2% …

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Development And Diagnostics Of Novel Non-Thermal Plasmatreatment Systems, Laurence Scally Jan 2019

Development And Diagnostics Of Novel Non-Thermal Plasmatreatment Systems, Laurence Scally

Doctoral

Non-thermal plasma (NTP) has been a point of interest in many areas over the last few decades. Much research has been,and continues to beundertaken,to understand the fundamentals of plasma discharges. This is such a broad topic due to the very nature and variable dependencies that set the conditions for plasma discharge to occur. This can come in the form of electrode geometry and spacing, dielectric barrier thickness, humidity of environment, material selection for electrodes and dielectric barriers, the power supply used, and the operating gas(es) used. A lot of these influencing factors can be set and kept constant, but still …

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Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming Dec 2018

Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming

Food and Machinery

In the contemporary social, food packaging design is no longer simply used to protect food and facilitate transportation, but also carries the use of brand image and product marketing promotions. However, when the commerciality of food packaging is overstated, food packaging becomes a commercial tool, triggering a series of food packaging design. The problem of alienation is that food packaging originally serves people, which in turn restricts and affects their own development. Through the analysis of alienation phenomenon in food packaging design, this study intends to warn people to predict the possible consequences of design in time and objectively in …

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Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot, Zhang Yushan, Wen Weiming Dec 2018

Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot, Zhang Yushan, Wen Weiming

Food and Machinery

Through the analysis of European and American fashion products the intelligentization and the latest achievements in the design and manufacture of the Internet of Things (LOT) intelligently infer and predict the application and future development of the intelligent design and manufacturing of the ceramic packaging container industry. The combination of traditional handicrafts and contemporary technology has transformed the traditional one-way production into the benign cycle of design, production, warehousing, sales, logistics, service artificial intelligence and IoT systems, greatly improving the efficiency and accuracy of operations, and making them personal and Limited customization has become an important development direction in the …

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Design Of Intelligent Milk Machine Based On User Behavior Contact, Wang Weiwei, Wang Wei, Li Huanni Dec 2018

Design Of Intelligent Milk Machine Based On User Behavior Contact, Wang Weiwei, Wang Wei, Li Huanni

Food and Machinery

In order to optimize and upgrade the intelligent milk machine, solve the problems encountered during the operation, a intelligent milk machine that improves the user's operating experience was designed by analyzing the users' behavioral contacts. The users’ behavior were observed to identify the touch points of using process and sort the contact priorities. Moreover, intelligent milk machine was designed by analytic hierarchy process. According to the design method, the demand point was transformed into a design opportunity to construct a intelligent milk machine design framework. Based on user behavior, intelligent milk machine was produced for the users to operate it …

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Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan Dec 2018

Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan

Food and Machinery

A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10-3 ng/mL and 2.71×10-3 …

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The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong Dec 2018

The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong

Food and Machinery

Because of the humidity in the tofu factory, a pneumatic conveyor was designed to carry food boxes in the humid factory. The cylinder telescoped to provide power for the whole conveyor. In this study, the basic structure and working principle of the conveyor were described, and the velocity relationship between the input and output components was deduced for the need of equipment improvement and control. The working process of the conveyor was simulated by using the fluid dynamics simulation software flow 3D, which verified its practical feasibility and provided a data reference for the later electromechanical control.

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Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren Dec 2018

Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren

Food and Machinery

In order to study the effects of aging time, cooking degree and their interaction on beef flavor components, the longissimus dorsi of Simmental cattle in the process of aging time (3, 5, 7 d) were selected to make steaks of medium, medium well and well done. Volatile flavor components in different aging times and cooking degree were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), explored the best aging time and cooking degree which were beneficial to flavor substances formated. Results showed that, a total of 50 volatile compounds were identified in each beef sample. The …

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Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin Dec 2018

Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin

Food and Machinery

To determine the packaging quality stability of paper-packaging machines (HNQ) for Chinese dried noodles based on the key technology improvement, and to meet demands from noodle industries to packaging stability and efficiency, the production lines of a dried noodles manufacturing industry were sampled for investigation. The packaging effects of two kinds of packaging machines (HNQ and SDH) and four same machines in a line were for each kind were tested and analyzed. The results showed that no significant difference in the instant weight of packaged noodles between the SDH packaging machines was found. The differences of coefficient variation (CV%) among …

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Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining Dec 2018

Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining

Food and Machinery

In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits, the ultra-performance liquid chromatography (UPLC) was used to determine the main phenolic substances (flavonoied and phenolic acids) in nine Chinese late-maturing citrus. The different phenolic compounds and their contents were analyzed in pulp, juice and peel. The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties, and phenolic acids were mainly ferulic acid, and the content of PMFs in the pericarp was rich. In the juice of nine citrus, the contents of hesperidin and …

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Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu Dec 2018

Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu

Food and Machinery

To evaluate the uncertainty of measurement in the determination of DIBP, DBP and DEHP in Liquor by GC-MS/MS. According to “JJF 1135—2005 Evaluation of Uncertainty in Chemical Analysis Measurement” and “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”, a mathematical model was established for uncertainty evaluation. The sources of uncertainty that may be introduced were analyzed and each component of uncertainty was quantified for the calculation of the combined uncertainty, The results showed that the expand uncertainty for DIBP, DBP, DEHP were 0.060, 0.062, 0.17 mg/kg, respectively. The preparation of standard solution, measurement repeatability and curve fitting were found …

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Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu Dec 2018

Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu

Food and Machinery

The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the …

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Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli Dec 2018

Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli

Food and Machinery

In order to investigate the content of thiocyanate in raw milk, tracked the content of thiocyanate in 930 milk samples from 21 cattle-raising areas in Hebei Province in the past two years from 2014 to 2015. The results showed that the content of thiocyanate in those 930 milk samples ranged from 1.86 to 11.92 mg/L, and the detection rate was 100%. The results suggested that the thiocyanate in raw milk was all originated from the background, and there was no artificial addition. It was also found that the seasonal distribution of thiocyanate content in raw milk had no significant difference. …

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Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia Dec 2018

Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia

Food and Machinery

In order to discriminate adulterated goat milk quickly and objectively, a set of portable electronic tongue detection system was exploited, and a new method of fast identification is developed. When detected in the system, the sample solution was first scanned to obtain the "fingerprint" information of adulterated goat milk, and then the discrete wavelet transform (DWT) was used to obtain the characteristics of the "fingerprint" data. On this basis, the principal component analysis (PCA) was used to determine the quality of goat milk with different adulteration ratio. Particle swarm optimization extreme learning machine (PSO-ELM) was applied to quantitatively predict goat …

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Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan Dec 2018

Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan

Food and Machinery

In this study, based on the determination of heavy metal residues in raw materials, the migration behavior of heavy metal in candied fruits was preliminary analyzed by monitoring dynamic changes of heavy metal content during pickling. The results showed that the contents of Plumbum, Cadmium, Chromium, Mercury and Arsenic in raw materials were 0.151 0, 0.024 1, 0.110 0, 0.000 0, 0.013 2 mg/kg, respectively; During the pickling process, residual heavy metal elements could migrate into the pickling solution, and significant differences were found in migration and relative behavior for different heavy metal elements. The contents of Plumbum, Cadmium, Cadmium …

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Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang Dec 2018

Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang

Food and Machinery

Bovine Serum Albumin (BSA), a model protein, was used to study the relationship between the free radical production and oxidative properties in the microwave field. Electron paramagnetic resonance (EPR) trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of free radical produced by BSA under different microwave treatment conditions. The signal intensity of free radicals arose from BSA solution via the increasing of power, temperature, and time after microwave irradiation. By measuring the carbonyl, thiol and surface hydrophobic oxidative properties of BSA under different microwave temperatures. It was showed that the carbonyl content increased, the thiol content decreased, and …

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Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing Dec 2018

Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing

Food and Machinery

The changes of amino acid and other related indexes in chicken soups which were concentrated under atmospheric pressure and vacuum were studied. The results were as follows: with the increase of concentration ratio, the contents of crude protein, oligopeptide and reducing sugar in chicken soups were gradually reduced. Under the same concentration ratio, the crude protein content in atmospheric concentration chicken soups was higher than that in vacuum concentration chicken soups (P＜0.05), while the oligopeptide content in vacuum concentration chicken soups and the reducing sugar in chicken soups with concentration ratio greater than 1∶2 were higher than that in atmospheric …

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Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen Dec 2018

Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen

Food and Machinery

In order to study the variation of size distribution of tobacco strips from different threshing and separation unit, an upper blend tobacco formula was introduced into threshing machine with five stages of threshing unit and eleven pneumatic separators. The results showed that the size proportion of tobacco strips separated from different pneumatic separators exhibited a similar change trend. Moreover, in the first and second stage threshing unit, the large and middle size particle content could reach more than 94% with good stability. Meanwhile, the characteristic size tobacco strips and the proportion of tobacco strips with size bigger than 44.5 mm …

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Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying Dec 2018

Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying

Food and Machinery

According to the hypothesis of rational economic man in economics of law, the main reasons for food safety incidents are that the total income of food safety violations is greater than the risk cost, and the lower expectation of the offenders for the cost of food safety violations and the harm of food safety violations. However, the current food safety-related laws and regulations have some problems, such as too light punishment for food safety violations, frequent violations by leading enterprises in the food industry, and lack of overall planning for food safety regulation, so that food safety violations have considerable …

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Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation, Liu Xin, Li Jing, Wei Yuling, Song Chunman, Chen Jianhua, Miao Enmin, Geng Yongqin, Xiang Ming, Tian Limei Dec 2018

Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation, Liu Xin, Li Jing, Wei Yuling, Song Chunman, Chen Jianhua, Miao Enmin, Geng Yongqin, Xiang Ming, Tian Limei

Food and Machinery

For the fast and accurate determination of sugars in tobacco leaf, a method for the determination of sugars (fructose, glucose, sucrose, maltose) in tobacco leaf by an ultra-high performance liquid chromatography (UPLC) was established，taking a novel extraction vial as the pretreatment device. The results showed that: 1) the novel pretreatment device could make the extraction, filter and transfer as one step, make the procedure of the pretreatment more efficient. 2) The separation of the sample was operated on ACQUITY UPLC BEH Amide column (2.1 mm×100 mm, 1.7 μm), using 75% (v/v) acetonitrile containing 0.2% triethyla-mine as the mobile phase at …

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Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept, Yang Huilin, Wang Xiaolan, Tu Zongcai Dec 2018

Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept, Yang Huilin, Wang Xiaolan, Tu Zongcai

Food and Machinery

Food nutrition and safety is a general elective course for natural subjects, which can help college students improve their quality of life, enhance their sense of responsibility and broaden their horizons. By grasping the concept of general education, defining the purpose of the course, selecting scientific, universal and neoteric contents, utilizing the methods of multi-interaction and integration of theory and practice, and establishing the complementary assessments of process with result, the new teaching mode of food nutrition and safety public elective course has been explored, and remarkable teaching achievements are obtained.

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Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu Dec 2018

Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu

Food and Machinery

Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and …

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Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process, Yang Yan, Yuan Xunfeng, Qiao Ximin, Fan Na Dec 2018

Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process, Yang Yan, Yuan Xunfeng, Qiao Ximin, Fan Na

Food and Machinery

In view of the reduction of food quality due to the destructs cellular structure by the large ice crystals in quick-freezing preservation process, regarding cell solution as water and solute in binary system, the five-fold symmetric phase-field model with anisotropy of strong interface energy was used to reproducing the evolution process of ice crystal growth, the effect of freezing times on the behavior of ice crystal growth was studied. The results showed that simulation result of ice crystal growth were consistent with the actual morphology, both of which had developed side-branching in the middle of the main branch, the root …

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