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Articles 4741 - 4770 of 5215

Full-Text Articles in Food Biotechnology

Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient, Li Bin, Lei Yue, Meng Xianjun, Jiao Xinyao, Zhang Jiacheng, Wang Weisheng, Xu Qiang, Gao Ningxuan Dec 2015

Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient, Li Bin, Lei Yue, Meng Xianjun, Jiao Xinyao, Zhang Jiacheng, Wang Weisheng, Xu Qiang, Gao Ningxuan

Food and Machinery

For the its unique flavor, rich nutrients and multifunctionality, blueberry is highly popular. The nutritional value of blueberry is summarized, especially its healthy function in protecting eyesight, antioxidation and enhancing memory ability. Also, the current development situation of extractive technique of active ingredient in blueberry is reviewed and the prospect of blueberry is presented, aiming to provide a reference for further development of blueberry.

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Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction, Chen Xuan, Zhou Bo, Wang Zhoujun, Zhong Haiyan Dec 2015

Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction, Chen Xuan, Zhou Bo, Wang Zhoujun, Zhong Haiyan

Food and Machinery

The peony seed oil is identified as new resources food in the laws, which can be applied to functional food, cosmetics, health care and other industries. The enzyme-assisted aqueous is a safe, efficient, and green method. Mainly discusses the basic composition of peony seed and its oil features, and analyzes the key factors of enzyme-assisted aqueous method for extraction of peony seed oil, which offers development direction in the crude enzyme extraction, enzymatic demulsification, immobilized enzyme technology.

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Building Of Training Model And Teaching System Of Complex Food Safety Professionals, Yan Shijie, Liang Liya, Liu Jinfu, You Lingling, Zhang Pingping Dec 2015

Building Of Training Model And Teaching System Of Complex Food Safety Professionals, Yan Shijie, Liang Liya, Liu Jinfu, You Lingling, Zhang Pingping

Food and Machinery

The method of ‘whole process control’ was adopted, with the cooperation of ideological and professional, the combination of theory and practices, the tracking from raw material to product, and junior to senior management, the ‘1+4’ complex food safety training model of full quality control was built. Using the concept of ‘multiple synergies’, reformed teaching methods, optimized curriculum system and innovated practice teaching, the teaching system suitable for multiple food safety personnel talents was established.

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Reflection And Forward: Institutional Path Of Chinese Food Safety Education, Zheng Kehong Dec 2015

Reflection And Forward: Institutional Path Of Chinese Food Safety Education, Zheng Kehong

Food and Machinery

Food safety is related to national economy and people's livelihood, doing food safety education for citizens, is the key to safeguard citizens' health and safety, and the necessary premise of the construction of a harmonious society. The perfecting of food safety education, which should be have the responsibility of the subject is clear food safety education should be brought into the national education，strengthen professional personnel training, to strengthen the publicity.

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Application Progress Of Gas Chromatography And Its Hyphenated Technology In Meat Products, Ye Yongli, He Xinrui, Chen Shien, Hu Xiaopeng, Ma Zhongren Dec 2015

Application Progress Of Gas Chromatography And Its Hyphenated Technology In Meat Products, Ye Yongli, He Xinrui, Chen Shien, Hu Xiaopeng, Ma Zhongren

Food and Machinery

As a mature technology, gas chromatography has been widely used in analysis of composition and content of material, and it is also promising for analysis of food nutrition components and quality and security as it is easy, fast to use. The application of gas chromatography and its hyphenated technology in nutrition ingredient analysis, flavor compound, freshness, pesticide and veterinary residue, and toxic chemical from environment and process of meat and meat products are reviewed, and then prospected its perspective applications in meat detection.

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Study On Processing Technology Of Plum Juice Beverage With Pulp, Cheng Ce, Lu Jun, Han Wenqi, Huang Hui, Li Zhonghai Dec 2015

Study On Processing Technology Of Plum Juice Beverage With Pulp, Cheng Ce, Lu Jun, Han Wenqi, Huang Hui, Li Zhonghai

Food and Machinery

Discussed on the processing technology of plum juice beverage with pulp. The main parameters of the process, including peeling method, pectinase dosage, the color fixative and juice recipes were studied by single factor and orthogonal test. The results showed that the optimum leaching method was alkaline peeling; the optimum pectinase dosage was 200 mg/L. The composite color fixative optimal ratio composed 0.15 g/100 mL of VC, 0.20 g/100 mL of citric acid, 0.30 g/100 mL of sodium bisulfite; The best formula were 15 g/100 mL of plum content, 9.0 g/100 mL of sugar, 0.10 g/100 mL of citric …

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Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain, Li Kang, Zheng Jianguo, Wu Daqing Dec 2015

Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain, Li Kang, Zheng Jianguo, Wu Daqing

Food and Machinery

Cold chain has become an important guarantee for world's countries to improve the quality of fresh agricultural products circulation condition, ensure food safety, increase agricultural product added value and promote agricultural products to the international market. But there is a certain gap between our country’s cold chain and developed countries’ in technology, equipment ownership and overall system management level. On the basis of analyzing the research on cold chain management at home and abroad, this paper compares and analyses some of the major issues in cold chain: inventory, logistics system planning, safety and quality, coordination mechanism and the key technical …

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Running Inspection And Route Improvement In Tourism Food Safety Management, Wu Jianhai Dec 2015

Running Inspection And Route Improvement In Tourism Food Safety Management, Wu Jianhai

Food and Machinery

Chinese tourism food safety management has established the corresponding legal system, and has the corresponding administrative organs, formed the tourism food safety management system initially. However, due to the problems of food safety management and the characteristics of tourism food safety management, Chinese tourism food safety management still exist many problems. Therefore, it is necessary to take targeted measures to solve these problems from two aspects of food safety management and tourism food safety management, to achieve the purpose of improving the safety management of tourism food.

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Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field, Tang Yao, Xu Zhou, Ding Li, Wang Libing, Cheng Yunhui Dec 2015

Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field, Tang Yao, Xu Zhou, Ding Li, Wang Libing, Cheng Yunhui

Food and Machinery

Magnetic nanoparticles is a kind of new polymer materials, which has been widely used in the field of biomedical, food and environment in recent years．The magnetic nanoparticles with suitable surface modification are capable of binding molecules selectively and has property of special magnetic response. In this review, the research progress on applications of magnetic nanoparticles in food composition separation and food safety detection were reviewed, and the application prospect were discussed.

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Public Participation: Innovation And Expression Of Food Production Supervision In China, Wei Yan Dec 2015

Public Participation: Innovation And Expression Of Food Production Supervision In China, Wei Yan

Food and Machinery

Under the impact of the food safety accidents occur frequently, traditional food safety supervision mode relying solely on management of the administrative organs show significant limitations. Therefore, public management mode should be established, its core is government and fully integrates social management power. In the context of public management, food safety supervision in China lack the necessary coordination between administrative departments, administrative departments and social public opinion, administrative departments can not play their leading role, and many food operators ignore the legal supervision and other issues, which is caused by the food safety administration of long management, local protectionism and …

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Analysis On The Present Situation And Reform Measures Of Agricultural Mechanization Specialty Of China, Jia Xing Dec 2015

Analysis On The Present Situation And Reform Measures Of Agricultural Mechanization Specialty Of China, Jia Xing

Food and Machinery

This paper analyzes the present situation and difficulties of agricultural mechanization specialty, and the reform measures are carried out from the aspects of innovation education mode, reform teaching system, construction of practical training base, strengthening teachers team construction and innovation evaluation and incentive mechanism.

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Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang Dec 2015

Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang

Food and Machinery

Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.

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Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing Dec 2015

Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing

Food and Machinery

The chitosan with different molecular weights (MW: 50 kDa, 250 kDa, 500 kDa and 1 000 kDa) were used to respectively combine whey proteins to form their composite films. It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications. The equal volume of 3% (m/V) chitosan dissolved in 2% (m/V) acetic acid solutions and 12% (m/V) preheated (80 ℃ for 30 min) whey protein solutions was used to prepare resulting film-forming solutions after 2.4% (based on whey protein content, m/m) glycerol to make cast composite films. The functional propertied of the …

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Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming Dec 2015

Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming

Food and Machinery

The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion …

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Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund, Li Xueying, Lu Ning, Zhang Jing, Xu Hui, Guo Bingzheng Dec 2015

Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund, Li Xueying, Lu Ning, Zhang Jing, Xu Hui, Guo Bingzheng

Food and Machinery

To systematically analyze and evaluate amino acids of dried osmund, 17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography. L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric. Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment. The results showed that the sample had 18 kinds of amino acids. The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45, and the proportion of essential amino acids …

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Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming Dec 2015

Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming

Food and Machinery

A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation. Using single factor test and orthogonal test, including culture media and the fermentation parameters, was applied to optimize glutaminase production technology; optimal fermentation conditions were: 2% (V/m) seed liquid was inoculated in a culture medium composed of 20 g soy flakes, 5 g wheat flour, 0.02 g SE-1170, water to solid in a ratio of 1.0∶0.6 (m∶m), and fermented at 37 ℃ for 48 h. Under this optimized condition, the L-glutaminase activity was increased from （83.10±4.64） U/mgds …

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Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming Dec 2015

Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming

Food and Machinery

The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on …

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Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao Dec 2015

Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao

Food and Machinery

The Partial Least Square Regression(PLSR) analysis was used to study the influences of routine chemical components, such as total sugar, reducing sugar, nicotine, total nitrogen etc. on cigarette sensory quality. The results showed that there were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most comfort characteristic. Nicotine, total nitrogen and potassium had negative influences on tobacco comfort characteristics. There were significantly positive correlations between the ratio of potassium to chlorine and irritation or tongue burning, oral coating or oral dryness. There were positive correlations between total sugar, reducing sugar and the ratio …

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Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo Dec 2015

Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo

Food and Machinery

In order to reduce the tar and nicotine content of cigarette, the conventional chemical composition and the flue gas composition of the expanded leaves under different process conditions were analyzed. The result showed that: under the test conditions, the process gas temperature was higher, the contents of tar, nicotine and CO in the flue gas composition of the expanded leaves were lower when the saturated vapor was added to a certain amount; the amount of tar, nicotine and CO were the lowest when the steam was added to 600 kg/h. under the same conditions of the process gas temperature.

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Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature, Ji Fei, Li Zhenfeng, Li Jing, Xu Wanxiu Dec 2015

Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature, Ji Fei, Li Zhenfeng, Li Jing, Xu Wanxiu

Food and Machinery

The drying characteristics of burdock were studied using self-made weight and temperature facilities. The moisture content and the internal temperature were acquired online. Taken microwave power density, temperature and sample depth as the influence factor, and the optimal parameters for drying burdock by microwave were obtained through orthogonal experiment. The optimized parameters were as followed: the power density 10 W/g, the internal temperature of sample 60 ℃, and the samples thickness 2 mm. Under these conditions, the rehydration rate R value and the color difference ΔE value of dried burdock were 3.77 and 64.37, respectively. ANOVA of the evaluation index …

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Study On Characteristics On Depth Of Walnut By Hot-Air Drying, Wang Qinghui, Yan Shengkun, Li Zhongxin, Gao Zhenjiang Dec 2015

Study On Characteristics On Depth Of Walnut By Hot-Air Drying, Wang Qinghui, Yan Shengkun, Li Zhongxin, Gao Zhenjiang

Food and Machinery

To solve the problem of drying in walnut postharvest processing, the hot-air drying technology was applied to walnut. A specifically depth drying equipment was designed and the experiment was done. The drying characteristics of walnut were investigated under different drying temperatures (35, 40, 45, 50 ℃), air velocities (0.5, 1.0, 1.5, 2.0 m/s), and load depths (0.6, 0.9, 1.2, 1.5 m). Experimental results showed that the whole drying process occurred in the falling rate period, and the effect of drying temperature, air velocity and load depth on drying characteristics was significant. The optimal drying process was temperature 45 ℃, air …

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Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear, Tang Lulu, Yi Jianyong, Bi Jinfeng, Chen Qinqin, Hou Xujie, Liu Xuan Dec 2015

Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear, Tang Lulu, Yi Jianyong, Bi Jinfeng, Chen Qinqin, Hou Xujie, Liu Xuan

Food and Machinery

In order to improve the qualities of dried hosui pear(Pyrus pyrifolia Nakai.) slices and shorten the drying time, short- and medium- wave infrared drying was applied to drying hosui pear slices. The effects of drying temperatures, drying power, and radiation distances on the drying characteristic of hosui pear were investigated. Meanwhile, the impact of short- and medium- wave infrared drying on color, texture and moisture content of dried hosui pear were analyzed. The results showed that the drying procedure appeared as a falling rate period. The water effective diffusion coefficient (Deff) of hosui pear ranged from 8.622 6×10 …

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Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao Dec 2015

Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao

Food and Machinery

In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient …

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Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian Dec 2015

Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian

Food and Machinery

The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R2=0.980 …

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Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying Dec 2015

Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying

Food and Machinery

In order to get high quantity and quality animal-derived DNA extraction from processed food, the CTAB method was improved for the PCR test. According to duck mitochondrial gene sequences, primers were designed and synthesized for detecting PCR system, optimizing reaction conditions and screening, establishing a triple PCR method. The amplified lengths of fragments were 116 bp for bovine, 212 bp for porcine, 322 bp for duck, respectively. The triple PCR assay to distinguish pork and duck from beef was developed. Lower amounts of meat than declared on the label. These practices are of great importance in the fight of forged …

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Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na Dec 2015

Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na

Food and Machinery

Three wheat varieties were selected as experimental materials to measure the activity of polyphenol oxidase According to the method from Measurement of Polyohenol Oxidase Activity in Wheat Flour in national standard draft. And found it has three deficiencies: first, because of the lack of crude extcation of polyphenol oxidase, it led to the less quantity of polyohenol oxidase, and couldn’t reflect the real state of the activity of polyphenol oxidase; second, because of the unsuitable reaction temperature, it couldn’t help the enzyme reaction completely; third, adding catechol before centrifuge made a part of product intercepted by precipitation, thus it has …

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Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi Dec 2015

Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi

Food and Machinery

The recognition of adulteration in fresh orange juice was performed by electronic tongue system. The raw data were analyzed by using principal component analysis (PCA),discriminant fact analysis (DFA) and partial least-squares analysis (PLS). DFA was more competent than PCA in distinguishing effect. It appeared regularity with the increasing proportion of adulterated samples. It had a high correlation between electronic tongue sensors response signals and the adulteration ratio of fresh orange juice, the correlation coefficient was 0.963 8, the prediction error of established PLS model ranged from 1.85% to 2.20%. It proved that electronic tongue could be applied in adulteration recognition …

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Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang Dec 2015

Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang

Food and Machinery

HPLC and GC—MC methods determining several preservatives in injecta was studied. When HPLC method was conducted, with conditions of streaking under 230 nm wavelength for VWD UV detection and 50︰50 proportion of methanol and water in the mobile phase, the peak with obvious trailing were undesirable. while, using GC—MS method, the response value and separation efficiency were better than that of HPLC and the preservatives were easy to be qualitatively and quantitatively determined. Results: It was quick and easy to determine peak occurrence and separation effects preservatives in injecta with the GC—MS method. The linearity of peak area and concentrations …

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Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao Dec 2015

Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao

Food and Machinery

Suxamethonium chloride in dog meat was extracted by ultrasonic vibration with Na2CO3—NaHCO3 buffer solution，then the supernatant was cleaned-up using WCX solid phase extraction cartridges. The qualitative and quantitative analysis for target was achieved by liquid chromatography-tandem mass spectrometry. The study showed that the suxamethonium chloride concentration had a good linear relationship (r=0.999 87)with mass signal ranging from 0.5～250.0 ng/mL. The recovery was above 96%. The relative standard deviation was below 13%. The limit of determination was 0.004 mg/kg. This is a rapid, sensitive, accurate method for determinating suxamethonium chloride in dog meat.

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3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin Dec 2015

3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin

Food and Machinery

Polygon rotating metal shell 3D model commonly used in the design of aircraft, such as underwater vehicle model. The appearance of the metal shell has irregularity, texture feature is complex, the need for real-time rendering in the process of sailing, the traditional three-dimensional modeling method for polygon the lifelike three-dimensional modeling of the rotating metal shell is not good, gloss is not strong. A polygon based on Creator rotating metal shell 3D modeling method was established. Build a polygon choose metal shell structure parameters of the system, using background difference continuous reconstruction method for 3D reconstruction algorithm is improved, the …

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