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Full-Text Articles in Food Biotechnology

Application Progress Of X-Ray Fluorescence Spectroscopy In The Detection Of Heavy Metals In Soil, Meng Lei, Han Ping, Wang Shifang, Ren Dong, Wang Jihua Aug 2017

Application Progress Of X-Ray Fluorescence Spectroscopy In The Detection Of Heavy Metals In Soil, Meng Lei, Han Ping, Wang Shifang, Ren Dong, Wang Jihua

Food and Machinery

This paper first describes the X-ray fluorescence analysis technology application. Secondly, the effects of different soil preparation conditions and detection conditions on the detection of X-ray fluorescence spectroscopy and the application of spectral analysis and model optimization are introduced. Finally, the development prospect of X-ray fluorescence spectrum detection technology is briefly discussed.

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Legislative Suggestions On Formula Foods For Special Medical Purpose, Wang Linzhi, Wang Min, Liu Xuewu Aug 2017

Legislative Suggestions On Formula Foods For Special Medical Purpose, Wang Linzhi, Wang Min, Liu Xuewu

Food and Machinery

From the perspective of the legislation of formula foods for special medical purposes, this paper analyzes its current legislation situation and existing problems, and describes its legislation significance. Based on this, t suggested to promote the democracy and scientificity of health care legislation by taking the following measures: insisting on the legislation idea of core value of health equity, widely collecting health rights and interests of people with special medical condition, following the medical ontology characteristics and demonstrating and assessing scientifically, etc.

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Research Of The Cultural Significance And Modern Inheritance On Local Food, Ouyang Guohui, Guo Jia Aug 2017

Research Of The Cultural Significance And Modern Inheritance On Local Food, Ouyang Guohui, Guo Jia

Food and Machinery

In the context of the current national efforts to develop the rural leisure tourism industry based on the local culture and the willingness of the urban people to return to the local feelings, the current local food is facing the problem of being forgotten or even extinct, from the discussion of local food and rural culture. The paper analyzes the three cultural meanings of the ecological culture connotation, the historical and cultural connotation and the emotional connotation of the local food, and thinks and interprets the phenomenon of the green and cultural return of the modern food ecology, then puts …

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Effect Of Different Content Of Potato Granule On The Quality Of Flour And Dried Noodle Mixed With Potato And Wheat, Zeng Xike, Zhang Lilin, Liu Jingfeng, Zhang Yu Aug 2017

Effect Of Different Content Of Potato Granule On The Quality Of Flour And Dried Noodle Mixed With Potato And Wheat, Zeng Xike, Zhang Lilin, Liu Jingfeng, Zhang Yu

Food and Machinery

By adding potato granule with different proportions in wheat flour, the farinograph properties, gelatinization characteristics of the mixed flour, and the cooking characteristics and texture characteristics of dried noodles were measured to evaluate the effect of potato granule on the quality of wheat flour and noodles. The results showed that the values of peak viscosity, valley viscosity, breakdown, final viscosity and setback decreased with increasing addition of potato granule; the dough development time, stability time and degree of softening first decreased and then increased, and the water absorption increased linearly. The cooking loss, the best cooking time of dried noodles …

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Optimization Of The Technology For Reducing Cadmium In Rice By Mixed Fermentation, Chen Yao, Liao Luyan, Wu Weiguo Aug 2017

Optimization Of The Technology For Reducing Cadmium In Rice By Mixed Fermentation, Chen Yao, Liao Luyan, Wu Weiguo

Food and Machinery

Rice with cadmium content of 0.977 8 mg/kg was studied as the main material, its cadmium removal rate was regard as the basic measuring index. The process parameters of reducing techniques for cadmium-tainted rice were optimized by single factor test and Box-behnken response surface design. The investigation were focused on the effects of temperature, time, mesh number of rice, solid-liquid ratio, and inoculation amount. The optimal parameters were found as follows: mesh number of rice 40, inoculation amount 3, solid-liquid ratio 15, treated at 37 ℃ for 21 h. Under this optimum conditions, the cadmium removal rate was 89.98%, which …

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Uncertainty Evaluation For The Determination Of Solvent Residual In Vegetable Oil By Headspace Gas Chromatography And Ultrasonic Vibration-Headspace Gas Chromatography, Zhang Hongli, Xu Junhua, Xu Wenyang, Li Yong Aug 2017

Uncertainty Evaluation For The Determination Of Solvent Residual In Vegetable Oil By Headspace Gas Chromatography And Ultrasonic Vibration-Headspace Gas Chromatography, Zhang Hongli, Xu Junhua, Xu Wenyang, Li Yong

Food and Machinery

The possible uncertainties in the determination of No.6 solvent residual in vegetable oil by headspace gas chromatography and ultrsonic vibration-headspace gas chromatography were analyzed and evaluated. According to Evaluation and Expression of Uncertainty in Measurement (JJF 1059.1—2012) and Guidance on Evaluating the Uncertainty in Chemical Analysis (CNAS-GL06), a mathematical model of uncertainty was established. To quantify each component, the results showed that the key influence factor of uncertainty of test was the pretreatment of samples and its standard curve.

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Design Of The Rectifying Fuzzy Control System Of The Bag Film Of Pouch Pecan Kernel Packaging Machine, Hu Wangyang, Cao Chengmao, Wu Zhengmin, Jiang Lan, Hu Mengke Aug 2017

Design Of The Rectifying Fuzzy Control System Of The Bag Film Of Pouch Pecan Kernel Packaging Machine, Hu Wangyang, Cao Chengmao, Wu Zhengmin, Jiang Lan, Hu Mengke

Food and Machinery

In order to reduce the influence on the appearance and quality of production on the pecan kernel pouch packaging machine, caused by bag film deviation, we proposed an intelligent control scheme based on fuzzy control. Firstly, the reasons of bag film deviation and the rectification feasibility in the working process of the film-drawing mechanism was analyzed. Furthermore, a model of deviation correction control was designed to detect the offset of the bag film by using the CCD sensor, and the fuzzy control rules were established to adjust the film-drawing velocity and the deviation angle of correcting rod in real time. …

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Design And Analysis For Key Parts Of Pneumatic Conveying Of Airflow Disturbance, Wang Jihuan, Liu Qijue Aug 2017

Design And Analysis For Key Parts Of Pneumatic Conveying Of Airflow Disturbance, Wang Jihuan, Liu Qijue

Food and Machinery

According to the actual situation of higher energy consumption, as well as the greater fluctuations of yield and unstable feed quantity of suction nozzle in pneumatic conveying, the mechanism of airflow disturbance was analyzed. The grain suction nozzle of airflow disturbance was designed by using return air of positive pressure of pneumatic conveying as disturbed gas source, which could increase mixture between grain and airflow of grain inlet, by helping grain entering system and energy transmitting as well as converting. The use of separator of large curvature elbow had advantages of one wind multipurpose, including anti-collision, anti-broken, dust removal, energy …

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Study On A New Metal Detector, Huang Jian Aug 2017

Study On A New Metal Detector, Huang Jian

Food and Machinery

A new metal detector was designed, using LDC1000 digital inductance sensor and self-made coil as the metal detection sensor, based on eddy current principle. When the metal near the coil, caused by the mutual inductance, the LC oscillation circuit’s frequency changed, and the changed frequency could be converted to the digital output data. Furthermore, the data could be sent to STM32 for process and display, through the SPI interface. When the test value exceed threshold value, it could cause sound and light alarm. The test metal could detect 0.6 mm diameter of thin wire, and it might be used to …

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Study On Different Water Addition Changes In The Quality And Structure Of Fermented Dry Beans, Liu Chucen, Tan Xinghe, Zhang Chunyan, Wang Feng, Guo Hongying, Li Qingming, Zhou Hongli, Liu Zongmin, Wang Lanshu, Yan Qinwu Aug 2017

Study On Different Water Addition Changes In The Quality And Structure Of Fermented Dry Beans, Liu Chucen, Tan Xinghe, Zhang Chunyan, Wang Feng, Guo Hongying, Li Qingming, Zhou Hongli, Liu Zongmin, Wang Lanshu, Yan Qinwu

Food and Machinery

This paper used dried cowpea as materials to study the different proportion of water which effected the quality of cowpea with wild fermentation method. The results showed that, during the fermentation process, with the addition of water, the cowpea’s pH value decreased. The total acid content increased with the water addition except when the amount of water was 12%. The peak of nitrite was slower and lower than others when proportion of water was 16% and 20%. The content of volatile ester increased firstly, then keep invariability. And the content of volatile ester was higher than the proportion of water …

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Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard, Zhao Dan, Liu Xiong, Zhang Lei, Zhao Tiantian, Tian Junqing, Li Chaosheng Aug 2017

Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard, Zhao Dan, Liu Xiong, Zhang Lei, Zhao Tiantian, Tian Junqing, Li Chaosheng

Food and Machinery

The influence factors of different microwave power, temperature and time, water bath time, and packed weight in pickled mustard were investigated based on single factor test with the hardness, color variation as comprehensive scores. Regression equation was established to figure out the optimal solution. The Result showed that optimum sterilization conditions were figured out as follows. 100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W, combined with water bathing for 1 min. The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization. This process …

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Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong Aug 2017

Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong

Food and Machinery

Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related technology …

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A Preliminary Study To Evaluate Issues Involved Under In Vivo Conditions Of A Delivery System Containing Immobilized Lactobacillus Plantarum Ncimb 8826 On Rice Bran Fiber Extract, Chen Liu Aug 2017

A Preliminary Study To Evaluate Issues Involved Under In Vivo Conditions Of A Delivery System Containing Immobilized Lactobacillus Plantarum Ncimb 8826 On Rice Bran Fiber Extract, Chen Liu

LSU Master's Theses

Gut diseases like diarrhea, irritable bowel symptoms, and inflammatory bowel disease (IBD) can be treated with probiotics therapy. Probiotics have been recognized for their ability to promote the development of gut health and improve immune system. However, a difficulty involved with the use of probiotics is the need for and the ability to deliver a sufficient concentration of viable probiotic to the appropriate site. This can be difficult since the most common (and probably easiest) method of delivering the probiotic is orally. As such, the probiotic must be capable of surviving the hostile conditions of passage through the G.I. tract. …

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Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels, Zephania R. Odek Aug 2017

Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels, Zephania R. Odek

Graduate Theses and Dissertations

Fissured rice kernels break during milling, leading to head rice yield (HRY) reductions. Conventional fissure detection instruments cannot be used to observe fissures in rough rice kernels, the form in which rice in normally dried and stored. X-rays can penetrate hulls allowing visualization of the internal structure of a rough rice kernel. This study evaluated the capability of X-ray imaging to adequately detect fissures in rough rice and established a correlation between HRY and the fissured kernel percentage (FKP) in a rough rice sample. Fifteen long-grain rice cultivars, harvested in Arkansas in 2015 and 2016 were dried using heated air …

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Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan Jul 2017

Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan

Food and Machinery

This study investigated glycosylated casein in whole milk powder and explored its enzymatic property. The casein extraction weight percentage were determined by different pH, different acids, and different methods. The casein was analyzed by SDS-PAGE electrophoresis, and the glycosylated casein were identified via the method of periodate-schiff alkali dyeing and the experiment of morse. The casein was hydrolyzed by papain and the amino acid content was determined accordingly. Results: The percentage of casein extracted under pH 4.6 was significantly higher than that of other groups (P<0.05). The weight percentage of casein extracted from acetic acid (pH 3.58) was (4045±0.66)%, which was significantly higher than that of other groups (P<0.05). The percentage (46.13±0.46)% of casein extracted by tannic acid was significantly higher than that of other methods (P<0.05). The results of casein SDS-PAGE electrophoresis both showed the same 3 bands either different acids or different methods on casein extraction, and their molecular weights were 34, 24, and 60 ku, respectively, and the 34 and 24 ku were glycosylated casein by the method of periodate-schiff alkali dyeing. The results of morse experiment showed that milk powder casein exist glycosylated casein. The content of free amino acid from whole milk powder was significantly higher than that from fresh milk after papain hydrolysis (P<0.05). Whole milk powder has glycosylated casein, their molecular weights are 34 and 24 ku respectively, which are easy to hydrolysis.

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Changes Of Organic Acids And Free Amino Acids In Fermentation Process Of Sichuan Bran Vinegar, Liu Fang, Zhang Naiying, Liu Shuliang, Ao Xiaolin Jul 2017

Changes Of Organic Acids And Free Amino Acids In Fermentation Process Of Sichuan Bran Vinegar, Liu Fang, Zhang Naiying, Liu Shuliang, Ao Xiaolin

Food and Machinery

In order to investigate the changes of organic acids and free amino acid during fermentation process of Sichuan bran vinegar, 7 kinds of organic acids and 17 kinds of free amino acid content were determined by high performance liquid chromatography (HPLC) and automatic amino acid analyzer. The results showed that during fermentation process, acetic acid and lactic acid were the main organic acids of Sichuan bran vinegar, and the contents increased significantly. The contents of oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were low, and there was no obvious change. The contents of free amino acids …

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Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong Jul 2017

Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong

Food and Machinery

Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside. The heating rate was adapted of 5, 10, and 15 ℃/min in the temperature range from 30 to 500 ℃. The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method. The TG-DTG curves showed that with the increase of heating rate, the thermal degradation temperature was mainly determined by the heating rate B. Initial temperature of mass reduction was T0=1.102 3B+199.4, and that at the maximum rate was Tp=2.102 3B+251.9. However, the final temperature of mass …

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Screening And Identification Of Resistant Lactobacillus In Traditional Pickles, Liu Siyu, Xiao Jing, Suo Huayi Jul 2017

Screening And Identification Of Resistant Lactobacillus In Traditional Pickles, Liu Siyu, Xiao Jing, Suo Huayi

Food and Machinery

40 strains of actic acid bacteria isolated by traditional pickled cabbage were regarded as the object. Through the tests of acid resistance, anti gastric juice and bile salt resistance, actic acid bacteria with good resistance in traditional pickles were determined, using 16S rDNA sequence and phylogenetic tree to analyze the genus relationship of good resistance of lactic acid bacteria. The experimental results showed that MFR-28 and MFR-30 facing to artificial gastric juice and bile salt had a strong tolerance in 40 strains of actic acid bacteria, and survival rates in the artificial gastric juice were 85.21% and 90.47% respectively, and …

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Thermal Process Pattern And Numerical Simulation Of Fen Liquor Fermentation In Underground Vats, Han Ying, Chen Jianxin Jul 2017

Thermal Process Pattern And Numerical Simulation Of Fen Liquor Fermentation In Underground Vats, Han Ying, Chen Jianxin

Food and Machinery

In order to understand the characteristics and mechanism of the thermal process of liquor fermentation system, which have great significance to the temperature control of the fermentation process and the mechanization of the fermentation system. The temperature distribution of fermented grains and the soil surrounding the cylinder are compared in different seasons. The process of biological heat generation and diffusion during the Fen liquor fermentation was confirmed. The temperature variation characteristics of fermented grains and heat conduction is the main mode of heat transfer in fermentation is determined. The important influence of temperature on the thermal process of fermentation is …

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Isolation, Screening And Identification Of An Ethanol-Producing Bacterium, Chen Mengjuan, Zhou Hongli, Jiang Liwen, Deng Qingqing, Zhu Yunyi Jul 2017

Isolation, Screening And Identification Of An Ethanol-Producing Bacterium, Chen Mengjuan, Zhou Hongli, Jiang Liwen, Deng Qingqing, Zhu Yunyi

Food and Machinery

From four kinds of Vitis davidii, widely planted in Hunan Province, an ethanol-producing bacterium named MUY3 was obtained from the surface of the rice grape by separation screening and identification. Its physiological and biochemical characteristics were investigated, including the cultivation of growth curve, assimilation test, methyl red test and high osmotic pressure test. Moreover, its 16S rDNA sequence was analyzed, and the phylogenetic tree analysis were used to identify this bacterium. The results showed that MUY3 was close to Enterobacter xiangfangensis and the similarity was 100%. Therefore, the strain was identified as Enterobacter xiangfangensis 10-17.

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Contrastive Analysis Of Volatile Compounds From Fresh Adlay Seeds And Those With Off-Flavor, Yang Zhongquan, Kan Jianquan, Chen Guangjing, Xia Ji Jul 2017

Contrastive Analysis Of Volatile Compounds From Fresh Adlay Seeds And Those With Off-Flavor, Yang Zhongquan, Kan Jianquan, Chen Guangjing, Xia Ji

Food and Machinery

Headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of the fresh adlay seeds and those with off-flavor. The results showed: more than 85 of volatile compounds which belonged to distinct chemical families were analyzed. A total of 47 compounds in fresh adlay seeds were identified (including 12 alcohols, 11 aldehydes and ketones and 22 hydrocarbons), the major volatile components in fresh adlay seeds were (+)-Limonene, benzene, 2-pentyl furan, hexanal, 1-nonanal, n-octanal, 2-heptanone, 1-pentanol, 1-hexanol, 1-octen-3-ol and linalool; While, there were 58 compounds in adlay seeds with off-flavor (including 17 hydrocarbons, 8 …

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Optimization Of Enzymatic Hydrolysis Process And Analysis Of Structural Properties On Bovine Bone Crude Collagen, Liu Lili, Li Dan, Yang Chenliu, Meng Yuanyuan, Dai Xiaoning Jul 2017

Optimization Of Enzymatic Hydrolysis Process And Analysis Of Structural Properties On Bovine Bone Crude Collagen, Liu Lili, Li Dan, Yang Chenliu, Meng Yuanyuan, Dai Xiaoning

Food and Machinery

In this work, the enzymatic hydrolysis of bovine bone collagen was studied by pre-purified bone-specific collagenase (BSC). As evaluated in terms of degree of hydrolysis. The enzymatic hydrolysis process was studied through single factor and quadratic general rotary unitized design experiments. The results showed that the optimum hydrolysis conditions were as follows: reaction temperature 46 ℃, the amount of bovine bone collagen 5.14 g/100 mL, the amount of BSC enzyme 0.42 g/100 mL, reaction time 6 h, pH 6.5. Under these conditions, the degree of hydrolysis value was 34.98%. The structural properties of bovine bone collagen and its hydrolysate were …

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Comparison On Anti-Microbial Activities Of Six Kinds Of Teas Processed By The Same Raw Materials, Peng Yingqi, Long Jun, Lin Ling, Gong Zhihua, Yuan Dongyin, Zhou Yang, Xiao Wenjun Jul 2017

Comparison On Anti-Microbial Activities Of Six Kinds Of Teas Processed By The Same Raw Materials, Peng Yingqi, Long Jun, Lin Ling, Gong Zhihua, Yuan Dongyin, Zhou Yang, Xiao Wenjun

Food and Machinery

In order to study the anti-microbial effect of the six kinds of tea under the same processing raw materials, the spring tea fresh leaves of C.sinensis cv.Bixiangzao were processed into fixation of fresh leaves, green, yellow, dark, white, oolong, and black tea. The anti-microbial activity against Staphylococcus aureus (S. aureus), Escherichia coli (B. subtilis), Escherichia coli（E. coli）, Aspergillus niger,（A. niger）, Saccharomyces cerevisiae (S. cerevisiae) of 7 samples were determinded by the Oxford cup method. The Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of 7 samples were determined by the method of two times dilution using the microplate of …

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Growth And Distribution Of Microorganisms In The Production Of Green Bean Sprouts And Evaluation Of Disinfectant Treatment, Luo Xin, Fu Liang, Ha Otianyao, Fang Liangyue Jul 2017

Growth And Distribution Of Microorganisms In The Production Of Green Bean Sprouts And Evaluation Of Disinfectant Treatment, Luo Xin, Fu Liang, Ha Otianyao, Fang Liangyue

Food and Machinery

The distribution of microbes in the process of green bean sprouts, and the treatment and effect of the two different types disinfectants were studied. The results showed that the total amount of microorganisms in the mung beans sprouts was 5.8 × 107 CFU/g, and the microbial species were mainly Klebsiella, Acinetobacter, Enterobacter and Pseudomonas. The total amount of microorganisms in the mung bean sprouts was decreased to 1.0 × 105 CFU/g when the effective chlorine concentration was 1 000～3 000 mg/L NaClO, while the model control group decreased to 1.0 × 103 CFU/g. The effect of Ag …

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Study On Detection Method For Ochratoxin A Based On Gold Nanoparticle And Aptamer, Lu Lei, Zhao Yangyang, Liu Renjie, Jin Yongdong, Guo Zhijun Jul 2017

Study On Detection Method For Ochratoxin A Based On Gold Nanoparticle And Aptamer, Lu Lei, Zhao Yangyang, Liu Renjie, Jin Yongdong, Guo Zhijun

Food and Machinery

A high sensitivity fluorescence detection method for ochratoxin A (OTA) based on OTA aptamers and gold nanoparticle (AuNPs) was established, which employed OTA aptamers as recognition element and AuNPs to quench the fluorescence emission from fluorescein. The results indicated that the detection limit is 10 nmol/L and a linear relationship between the fluorescent intensity ratio and the logarithm of OTA concentration was plotted in the range of 25～1 000 nmol/L (R2=0.991). The detection method showed high feasibility and reliability. Compared with traditional method, this method greatly improved the detection efficiency and provided technical support for more effective identification …

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Uncertainty Analysis Of Determination Of Chloramphenicol Residue In Shrimp By Uplc-Ms/Ms Method, Li Tao, Zhou Yanhua, Yang Tao, Sun Guifang Jul 2017

Uncertainty Analysis Of Determination Of Chloramphenicol Residue In Shrimp By Uplc-Ms/Ms Method, Li Tao, Zhou Yanhua, Yang Tao, Sun Guifang

Food and Machinery

In this paper, the Fapas ability was used to verify the chloramphenicol residues in shrimp meat by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the uncertainty was evaluated. Uncertainty was given. First, a mathematical model for determining the uncertainty of chloramphenicol residues in shrimp was established, and then the source of uncertainty was analyzed. The uncertainty of the uncertainty was 0146 2 μg/kg (k = 2) when the chloramphenicol residues in the shrimp were 0.820 8 μg/ kg, and the results were in accordance with the Fapas ability test. Specify the scope. The results showed that the UPLC-MS / …

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Simultaneous Determination Of The Content Of The Different Mercury Speciation In Aquatic Products By Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry Coupled With Ultrasonic-Assisted Extraction, Qiao Qing, He Bingbing, Wang Xiangjun, Li Chen, Liu Junhong Jul 2017

Simultaneous Determination Of The Content Of The Different Mercury Speciation In Aquatic Products By Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry Coupled With Ultrasonic-Assisted Extraction, Qiao Qing, He Bingbing, Wang Xiangjun, Li Chen, Liu Junhong

Food and Machinery

Ultrasonic assisted extraction coupled with high performance liquid chromatography-inductively coupled plasma mass spectrometry was developed for the determination of mercury speciation in aquatic products. Using ultrasonic assisted extraction for sample in HCl + L- cysteine system, with 10 mmol/L ammonium acetate +0.10% L- cysteine buffer and methanol (982) system consisting of mobile phase, and detected the content of inorganic mercury and methyl mercury and ethyl mercury by high performance liquid chromatography- inductively coupled plasma mass spectrometry. The detection limits (3S/N) of inorganic mercury, methyl mercury and ethyl mercury were 0.18, 0.09, 0.15 ng/mL, respectively. The correlation coefficient (R) of the …

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Benazolin Residues Detection In Oil-Bearing Crops And Its Products, Chen Wenqing Jul 2017

Benazolin Residues Detection In Oil-Bearing Crops And Its Products, Chen Wenqing

Food and Machinery

A detection method was developed for benazolin residues in oil-bearing crops and its products. The oil-bearing crops and its products were extracted with acetonitrile saturated by n-hexane, degreased with n-hexane saturated by acetonitrile, and refined with Florisil SPE column in order to prepare test liquids. The test liquids were analyzed by gas chromatography with electron capture detector for getting the benazolin residues in oil-bearing crops and its products.The liner relation of benazolin was good and the correlation coefficient was 0.999.The recovery rates of benazolin were between 91.2%~122.7%. The variation coefficients were between 2.23%~816%. The limit of detection (LOD) of benazolin …

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Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu Jul 2017

Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu

Food and Machinery

Based on the theory of globoidal cam mechanism, the double globoidal cam-type stepping-driven manipulator is designed to realize the step-by-step movement of the actuator output “lifting, forward, falling, retreating”. According to the target rotation of the robot output, design the motion cycle diagram. Finally, the kinematic simulation analysis based on ADAMS, the displacement of the actuator, the velocity, the acceleration curve and the curve of the collision force and the collision torque were analyzed by using Creo3.0 to build the digital prototype of the double globoidal cam-type stepping-driven manipulator . To verify the correctness of the design results.

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Finite Element Analysis And Cutting Method Of Apple Cutting Tool, Wu Xiaohua, Zhang Shuhui, Chen Janjun, Tan Zuojun Jul 2017

Finite Element Analysis And Cutting Method Of Apple Cutting Tool, Wu Xiaohua, Zhang Shuhui, Chen Janjun, Tan Zuojun

Food and Machinery

The different cutting methods can directly affect the quality of fruits and vegetables in cutting fruit and vegetable. The Elastic Modulus of the Fuji apples were measured by the compression experiment, and the physical model of the pulp was established. In this study, the finite element model of simulated cutting apple was established by Ansys-Workbench, and the maximum elastic strain and the maximum shear stress were also analyzed under different tool shape, wedge angle, and material, and the cutting speed. It was determined that the shape of the tool suitable for apple cutting was rectangular, the wedge angle is 11°～15°and …

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