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Full-Text Articles in Food Biotechnology

Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei Jan 2016

Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei

Food and Machinery

The three-dimensional isothermal flow fields of single screws with different values of tip-clearance (0.4, 0.8, 1.2 mm)were simulated by POLYFLOW software. Combined with the particle tracing technique, the effect of different tip- clearance on the flow field and mixing ability of the food melt was also explored. The results show that: the shear rate near the top of the screw flight increases, the average viscosity of food melt decreases, and the conveying capacity of the screw weakens with the decrease of the tip-clearance. On the contrary, with the increase of the tip-clearance, the residence time of the food melt increases …

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A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan Jan 2016

A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan

Food and Machinery

Puts forward a kind of economical and practical pulse transformer with closed magnetic core type, to improve the original pulse transformer, in order to improve the coupling coefficient and decrease the leakage inductance, thus reducing the rising time of output pulse voltage. Using electromagnetic induction principle to analyze and test, to improve the original pulse transformer in adding a reverse parallel auxiliary winding to connect the primary and secondary windings, to study the coupling and the output characteristics of pulse transformer, to take measurement and calculation of the important parameters. The pulse signal of the test is square wave pulse …

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Optimization On Tea Carding Technology By Artificial Neural Network, Wang Xiaoyong, Li Bing, Zeng Chen, Li Shangqing, Wu Xiankun Jan 2016

Optimization On Tea Carding Technology By Artificial Neural Network, Wang Xiaoyong, Li Bing, Zeng Chen, Li Shangqing, Wu Xiankun

Food and Machinery

The influences were studied. from tea carding temperature, tea carding time and the amount of leaves on the processing, taking Lu'an green tea as material. Based on the single factor experiment, the optimum parameters were selected. The optimum parameters were as followed: carding temperature 90 ℃, carding time 5 min, and the amount of leaves 1.0 kg. Experimental data were subjected to multivariate first-order regression and multivariate quadratic regression, and two regressing equations were obtained. A neural network model based on the orthogonal experiment data was established to obtain the optimum parameters, final result for temperature at 93 ℃, tea …

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Design Of A New Continuous Grading Litchi Peeling Machine, Yang Xiaotong, Duan Xu, Guo Guixia, Ren Guangyue Jan 2016

Design Of A New Continuous Grading Litchi Peeling Machine, Yang Xiaotong, Duan Xu, Guo Guixia, Ren Guangyue

Food and Machinery

Based on the litchi fruit's physical and chemical properties, a new continuous fruit peeling equipment had been designed to combine the grade and peel unit. The device integrates photoelectric beam machine into the grading unit, which makes litchi fruit peeling easily after rating. The peeling mechanism is that the graded fruit cut a small opening firstly, then torn the peel. Thus the equipment could continuously finish fruit rating, orderly loading, cutting, peeling and fruit collection. Therefore, it could achieve not only achieve the high efficient rating and peeling operation, but also keep the litchi fruit integrity, which is beneficial to …

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Effects Of 1-Mcp Treatment On Browning Heart And Storage Quality Of Huangguan Pears With Different Harvest, Wu Xiaohua, Xie Minhua, Wang Xuexi, Chen Bai Jan 2016

Effects Of 1-Mcp Treatment On Browning Heart And Storage Quality Of Huangguan Pears With Different Harvest, Wu Xiaohua, Xie Minhua, Wang Xuexi, Chen Bai

Food and Machinery

The control effects of 1-methylcyclopropene (1-MCP) treatment on browning heart and related quality indexes at room storage of Huangguan pears with different maturity were studied. The results showed that the treatment of 1-MCP can significantly inhibited the occurrence of brown heart, the respiration rate and ethylene production rate, and postponed the climacteric time for ethylene, 1-MCP treatment also maintain good fruit firmness, delayed the loss of titratable acid and soluble solids content of the pears, and better to keep the quality of Huangguan pear. 1-MCP treatment had obvious keeping-fresh effect. The effects of 1-MCP control browning heart are closely related …

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Effect Of High Pressure Treatments On Porphyra Yezoensis, Lei Yajun, Zhao Wei, Tang Yali Jan 2016

Effect Of High Pressure Treatments On Porphyra Yezoensis, Lei Yajun, Zhao Wei, Tang Yali

Food and Machinery

Porphyra yezoensis as raw material, different pressure level and treatment time affect their microbiological, color and texture. The experimental results showed that the effect of pressure level and treatment time on microbiological of yezoensis was remarkable(P<0.05). As the time and pressure increases, the total number of colonies decreased; after more than 15 min, the number of colonies did not change significantly; the number of colonies declined 2.44 lg CFU/g when the pressure level rises to 600 MPa. Porphyra yezoensis hardness with increasing treatment pressure decreased after the first rise, declined with time after the first increase, but the impact of pressure and dwell time on hardness was not significant (P>0.05), The effect of pressure level and treatment time on hardness of Porphyra yezoensis was almost negligible(P>0.05), when treatment time were 15 min, the hardness of Porphyra yezoensis and hardness of untreated almost the same at 600 MPa. Treatment time had no obvious effect on L values (P>0.05). High pressure processing Porphyra yezoensis, processing pressure 600 MPa, the holding time of 15 …

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Research On Design Of Refrigerated Food Logistics Warehousing System Based On Rfid, Liu He Jan 2016

Research On Design Of Refrigerated Food Logistics Warehousing System Based On Rfid, Liu He

Food and Machinery

In order to solve the inconvenience caused by low efficiency, low accuracy and information transmission is easy to be disturbed in warehousing system which use bar code technology, a refrigerated food warehousing system is designed on the RFID and database technology. According to the functional requirements of the refrigerated food warehouse management, the warehousing system is divided into the storage management center, the handheld terminal system, the fixed terminal system and the forklift terminal system, and the software program design of the control system is completed. It can achieve the design requirements, and improve the efficiency of storage management of …

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Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell, Mao Dirui, Jiang Guiquan, Sun Jiwei, Luo Yingcai Jan 2016

Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell, Mao Dirui, Jiang Guiquan, Sun Jiwei, Luo Yingcai

Food and Machinery

No abstract provided.

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Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei Jan 2016

Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei

Food and Machinery

Ultrasonic wave-assisted extraction of Antrodia camphorata's mycelim was studied. Four test factors of solid-to-liquid ratio, ultrasonic power, extraction temperature and extraction time were studied in extraction of polysaccharide and triterpenoids from Antrodia camphorata. Ultraviolet-visible spectrophotometer was used as determining method. The results showed that the extraction quantity of polysaccharide was 26.319 mg/g with 120 W ultrasonic power lasting for 35 min, under 55 ℃ with the solid-to-liquid ratio of 1︰30 (m︰V). The extraction quantity of triterpenoids was 38.624 mg/g under the optimal extraction condition which involves solid-to-liquid ratio of 1︰30 (m︰V), ultrasonic power of 210 W, extraction temperature of 50 …

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Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan Jan 2016

Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan

Food and Machinery

Extraction of crude protein from pepper meal, by the establishment of protease hydrolysis pepper meal protein isolate preparation in the best condition of flavor peptides was studied. Through judging the degree of hydrolysis and yield of peptide, the compound protease had the best hydrolyzation effect in digesting pepper meal protein isolate among the trypsin, papain, alkaline, compound protease. The results showed that compound protease had best effect. Selecting solid-liquid ratio(m︰V), amount of enzyme, hydrolysis time, pH and hydrolysis temperature as experiment factors, the best technological condition of digesting pepper meal protein isolate was determined by method of single factor experiment …

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Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling Jan 2016

Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling

Food and Machinery

In order to investigate the temperature on the quality of sweet potato powder by hot air drying, the color, rehydration capacity, particle size, viscosity, bulk density, reducing sugar and amylum of the sweet potato powder were compared. Results showed that hot air drying temperature had a significantly influence on the rehydration, particle size, viscosity and amylum of sweet potato powder (P<0.05). With the drying temperature rising, the dry basis moisture content decreased faster, the drying time shortened and amylum content increased. The sweet potato powder particle size prepared at hot air drying in 80 ℃ was the minimum, and the rehydration was the highest with good color.

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Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin Jan 2016

Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin

Food and Machinery

In order to explore the optimum conditions of puerarin, the extraction process was optimized by single factor test and response surface design. The extract was identified by high performance liquid chromatography (HLPC) for puerarin or not.The results showed that the best extraction conditions were: ethanol volume fraction 50%, solid-liquid ratio of 1∶25(m∶V), extraction time 70 min and extraction temperature of 60 ℃With those conditions, the expected content of puerarin is 96.79%, and the testing results of HPLC is consistent with the element standard of puerarin.

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Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu Jan 2016

Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu

Food and Machinery

The constant temperature soaking, low pressure cooking and air drying were used to pre-cook the kidney beans in order to make the kidney beans get maturity simultaneously when cooked with rice. The temperature of constant temperature soaking, the pressure and the time of low pressure cooking was taken as the independent variable, and gelatinization degree was taken as the response value to get the optimal process condition through the experiments. The results showed that the optimum processing conditions for kidney beans were as followed: soaking temperature 50 ℃, cooking pressure 50 kPa, the time of low pressure cooking 5 min. …

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Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng Jan 2016

Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng

Food and Machinery

Gas-inducing reactor is a sort of gas-liquid reactor operated easily and has been widely applied in many chemical industries, environmental engineering and biotechnological engineering for its predominant mass transfer performance and the low power consumption and cost due to the absent of external compressor. In the gas-inducing reactor involving gas-liquid two-phase flow system, the mixing, mass transfer and heat transfer processes are very complicated. Many problems need to be solved in theory. The critical impeller speed for the onset of gas induction，rate of gas induction，power consumption，gas holdup and mass-transfer coefficient of the self-inducing reactor are discussed, and research process on …

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Analysis On Stability Of Producing Exopolysaccharides By Streptococcus Thermophilus During Multiplication, Bao Zhining, Wu Jinyu, Lin Weifeng, Chen Zhong Jan 2016

Analysis On Stability Of Producing Exopolysaccharides By Streptococcus Thermophilus During Multiplication, Bao Zhining, Wu Jinyu, Lin Weifeng, Chen Zhong

Food and Machinery

For the purpose of exploring the stability of producing exopolysaccharides (EPS) for Streptococcus thermophile, 3 different strains (ST-5P, ST-7P, ST-134P) fermented in the exopolysaccharides selection medium for 30 periods (24 hours for each period) multiplication. The results showed that the proliferation and acid production of ST-5P, ST-7P and ST-134P were stable. The stability of producing EPS among these three strains was different. The EPS production of ST-7P was significantly more stable than those of ST-5P and ST-134P. The correlation analysis in SPSS showed that there was no direct correlation between EPS concentration and viable cell numbers or pH value.

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Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw, Lin Xudong, Wen Jie, Lv Tao, Wu Yanming Jan 2016

Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw, Lin Xudong, Wen Jie, Lv Tao, Wu Yanming

Food and Machinery

An automatic control system for the external thread whirling machine which is designed, with PLC as master controller and touch screen as human machine interface，using servo motor and AC motor as actuator, achieves automatic processing for different specifications pressing screw by setting different parameters. The control system can be a one-shot forming by thread whirling compared with traditional processing methods and does not require adjustment for master plate compared with the original external thread whirling machine, thus significantly reducing the operator's skill requirements, eliminating human error makes knife angle more accurate.

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Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg Jan 2016

Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA …

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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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Improvement For Bag Feeding Machine And Filling Valve Of Automatic Stand-Up Pouch Filling And Capping Machine, Wu Jinhong, Lin Chuping Dec 2015

Improvement For Bag Feeding Machine And Filling Valve Of Automatic Stand-Up Pouch Filling And Capping Machine, Wu Jinhong, Lin Chuping

Food and Machinery

Introduced the structure and process technique of automatic stand-up pouch filling and capping machine, and put forward an improved plan of new style bag feeding machine and filling valve, by analyzing the existing bag feeding machine, filling valve’s process technique, and structural. Without changing control program, it saves the installation space and operation stability of bag feeding machine. By changing the installation site of filling valve’s seal ring, it uses double valve core and replaceable discharge port, to extend service life and improve the production flexibility.

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Design Of Automatic Cleaning In Place System Based On Programmable Controller, Li Xiangwei, Liu Wei Dec 2015

Design Of Automatic Cleaning In Place System Based On Programmable Controller, Li Xiangwei, Liu Wei

Food and Machinery

Presents the design process of a automatic cleaning in place system based on programmable controller, including the overall design of the system, electrical control system design, work processes and the man-machine interface design, etc. The system adopts Siemens S7-200 PLC, Profibus DP fieldbus, man-machine interface and other advanced technologies, with multiple technological processes. After the system is put into operation, it works stably, operates simply, and has a high degree of automation, which brings good economic benefits for the company.

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Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei Dec 2015

Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei

Food and Machinery

To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying …

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Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue Dec 2015

Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue

Food and Machinery

Report a study on the modification conditions of attapulgite towards improving its adsorption affinity and specificity of the chill haze protein in beer. Quantity of attapulgite added and adsorption time used were optimized using univariate and multivariate analysis with orthogonal parameter sets. Experiments conducted were focusing on the non-biological stability, foam stability and filtration performance of beer. Adsorption specificity test of the modified attapulgite with the chill haze protein in beer was also presented. An optimal condition for the modification was concluded that the attapulgite be heated at 303 ℃ for 2.54 h. With a quantity of 0.87 g/L added …

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Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong Dec 2015

Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong

Food and Machinery

The gordon euryale seed starch was hydrolyzed by α-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parameters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1︰10, the optimum liquefaction conditions were: addition of α-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min. The optimum saccharifying conditions were: addition of glucoamylase 0.5%, saccharifying temperature 60 ℃,and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the …

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Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang Dec 2015

Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang

Food and Machinery

The extruding and expanding experiment was studied with the black soybean meal as material, mixing corn starch by twin-screw extruder to make reconstituted powder, The best expanded technical parameters were determined, and studied the formula, the extrusion ratio, the reconstituability, the viscosity, the color of this powder flour. The optimal formula of the powder was as follows: black soybean meal 30%, corn starch 45%, sugar 15%, maltodextrin 10%, creamer 6%.

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Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology, Huang He, Wang Na, Chen Liang, Wu Wenlong Dec 2015

Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology, Huang He, Wang Na, Chen Liang, Wu Wenlong

Food and Machinery

With Trachinotus ovatus surimi gel as the research object, using the fractional factorial experiment screened out five factors from the seven factors, such as rinsing time, rinsing times, mincing time and twice heating time, which had a great effect on the surimi gel strength and whiteness. And then through the steepest uphill test to approach the maximum response area of the 5 factors, the final optimized by central composite design response surface methodology, the optimal results showed that: the rinsing time was 3 min, rinsing 5 times, mincing time was 21 min, the first heating time was 10 min, second …

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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 In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong Dec 2015

Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong

Food and Machinery

CFTR chloride channel is the molecular drug target for the treatment of secretory diarrhea. Screening CFTR inhibitors is the most important and basic part of anti-diarrheal drug development. The natural products are diversified both in the structure and the biological activity. In the discovery of drugs and leading compounds, natural products play a key role and become the main source of drug development. Natural products from foods and herbal plants are usually safe for low or no toxicity and side-effect in clinic. CFTR inhibitors which source of foods and traditional Chinese medicines are important of study and treatment of CFTR …

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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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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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