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Full-Text Articles in Food Processing

Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan Dec 2023

Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan

Food and Machinery

Objective： This study aimed to investigate the active ingredients, and their antioxidant and anti-inflammatory activities, as well as the correlation between each other of different food water extracts. Methods： Black rice, black soybean, black sesame, Auricularia auricula, diospyros lotus, black corn, oat and millet were selected for the comparison study of the content of total flavonoids and polyphenols in the aqueous extract, and then the 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, hydroxyl radical scavenging ability and iron ion reduction capacity were determined to evaluate their antioxidant activity. Furthermore, the NO and IL-6 inhibitory activities on Lipopolysaccharides (LPS) induced RAW264.7 cells were …

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Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao Dec 2023

Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao

Food and Machinery

Objective: To solve the problem of difficult preservation of fresh Mulberry, fresh Mulberry is fermented by Lactobacillus plantarum to produce Mulberry Jiaosu. Methods: Using fresh Mulberry juice as the raw material, Lactobacillus plantarum as strain and total phenol as index, the fermentation process of Mulberry Jiaosu was optimized by single factor test and response surface test. Results: The optimized fermentation conditions were as follows: fermentation time was 40 h, fermentation temperature was 32 ℃, inoculation amount was 25%, and the total phenol content of Mulberry Jiaosu was （43.48±0.67） μg/mL, which was 1.62 times that of non-fermented Mulberry juice. Conclusion: …

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Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang Dec 2023

Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang

Food and Machinery

Objective: This study aimed to explore the potential use of honey peach kernel as a by-product of characteristic agricultural product processing. Methods: The processing technology was optimized based on a single factor test and response surface test by analyzing the effects of enzyme addition amount, ultrasonic temperature, ethanol concentration, and ultrasonic time on the extraction amount of peach kernel polyphenols. Additionally, the antioxidant activities of the extracted polyphenols were studied. Results: The results showed that the optimal extraction parameters were as follows: enzyme adding quantity 5%, ultrasonic temperature 63 ℃, ethanol concentration 60%, and ultrasonic time 37 min. Under this …

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Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan Dec 2023

Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan

Food and Machinery

Objective: This study aimed to prepare a nutritious instant noodle with regional characteristics. Methods: The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. Results: The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. Conclusion: The potato-oat instant noodles prepared under …

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Effects Of Different Process Treatments On Stability Of Compound Sesame Paste System, Wang Yu, Ji Xiaomei, Yang Ruixiang, Sa Rula, Zhang Suixin, Chen Lamei Dec 2023

Effects Of Different Process Treatments On Stability Of Compound Sesame Paste System, Wang Yu, Ji Xiaomei, Yang Ruixiang, Sa Rula, Zhang Suixin, Chen Lamei

Food and Machinery

Objective: This study aimed to investigate the system stability of composite sesame paste under different processing conditions. Methods: The effects of heating temperature, stirring time, cooling procedure, filling temperature, and standing curing procedure on centrifugal oil separation rate of composite sesame paste were investigated, and the oil separation days of composite sesame paste under the condition of 47 ℃ heat preservation was recorded. Results: The best technological conditions of composite sesame paste were as follows: heating temperature of 55 ℃, stirring time of 20 min, cooling and cooling at 0 ℃, filling temperature of 40 ℃, standing and curing for …

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Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian Dec 2023

Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian

Food and Machinery

Modern supercritical fluid chromatography technology has better stability and robustness, which can be coupled with mass spectrometry. Supercritical fluid chromatography has the characteristics of high selectivity, high sensitivity and short consumption time, which is not only suitable for high-throughput analysis, but also the analysis of trace compounds in complex samples. Moreover, the application of supercritical fluid chromatography in food quality and safety and the future development direction of supercritical fluid chromatography were also discussed.

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Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan Dec 2023

Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan

Food and Machinery

The research and development value of rape bee pollen, a natural health raw material, is increasing as public awareness of health issues develops. This review introduced the various nutrients and active substances contained in rape bee pollen and summarized the biological activities and pharmacological effects of rape bee pollen in antioxidant, anti-inflammatory, immune enhancement, antibacterial, prostate protection, anti-diabetic complications, anti-tumor, intestinal regulation, and ovarian protection. The application of rapeseed bee pollen in bee products, health care products, food, medicine and cosmetics was discussed. The development direction of rapeseed bee pollen was prospected.

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Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui Dec 2023

Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui

Food and Machinery

Objective： An ultra performance liquid chromatography-quadrupole/time-of-flight mass spectrometry （UPLC-Q-TOF/MS） method was established for the determination of abietic acids in poultry. Methods： The samples were extracted with acetonitrile, then salted out and stratified. The supernatant was purified by C18 solid phase extractant and finally determined by UPLC-Q-TOF/MS in ESI negative mode. Results： Abietic acid compounds exhibited a good linear relationship in the concentration range of 10~500 μg/L with good correlation coefficient R2>0.998. The average recoveries of three abietic acid compounds were experiments, the average recovery rate was 87.8%~98.5% with relative standard deviations （RSDs, n=6） of 1.99%~6.71%, at …

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Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping Dec 2023

Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping

Food and Machinery

Objective: To improve the energy efficiency of mango drying in the air source heat pump system so as to save energy. Methods: The process of drying mangoes was subdivided, and a variable structure control was used to adjust the temperature and humidity of drying room intelligently and dynamically to improve energy efficiency. Each drying process stage was divided into three parts, namely far away from the conversion point, near the conversion point, and closing to the conversion point. For the first two parts, a constrained nonlinear autoregressive neural network (NARX) with external inputs was used to intelligently adjust the temperature …

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Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing Dec 2023

Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing

Food and Machinery

Objective: This study aimed to develop a green and environment-friendly sodium alginate/starch/tea powder composite membrane. Methods: Tea polysaccharides with different mass fractions were added to the sodium alginate/starch/tea powder composite film to investigate the influence of tea polysaccharides on the properties of sodium alginate/starch/tea powder composite film. Therefore, full infrared barrier, color difference, water solubility, water vapor permeability, tensile strength, elongation at break, thickness, water content, free radical clearance and bacteriostasis were measured. Results: A strong interaction between tea polysaccharides and sodium alginate were found. The composite film with tea polysaccharide content of 5% exhibited the best comprehensive performance. The …

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The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui Dec 2023

The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui

Food and Machinery

Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to prepare pea peptide yogurt, and then the setting time, titer acidity, and texture properties of the yogurt were investigated. Results: The results showed that when the amount of pea peptides added was less than or equal to 1.25%, the yogurt setting time could be significantly shortened. When the amount of pea peptide added was 1%, …

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Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da Dec 2023

Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da

Food and Machinery

Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R2=0.999 8. Its detection limit was …

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Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun Dec 2023

Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun

Food and Machinery

Objective: In order to solve the problem that the preparation of chitosan/montmorillonite composites by traditional mechanical stirring was time-consuming and not conducive to scale-up production. Methods: Chitosan/montmorillonite composites were prepared by impinging stream hydrodynamic cavitation, the effects of four factors, namely chitosan dosage, chitosan molecular weight, reaction time and reaction temperature on the organic ignition loss were investigated, and then the optimum method of preparation was optimized by using the L9（34） orthogonal test. The structure of the composite was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction and Specific surface analyzer. Results: The optimal solution …

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Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin Dec 2023

Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin

Food and Machinery

Objective: Optimized cushioning packaging. Methods: Taking Hami melon and its packaging as the research object, conducted sweep frequency vibration test on 5-layer stacked packaging, measured the natural frequency, maximum power Spectral density and peak acceleration of the vertical and horizontal vibration of each layer of packaging, and established the relational model between the maximum power spectral density, peak acceleration and stacking layer. Results: The higher the packaging, the larger the maximum power spectral density and peak acceleration in both vertical and horizontal directions. The maximum power spectral density and peak acceleration in the vertical direction of the same layer of …

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Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng Dec 2023

Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng

Food and Machinery

Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation …

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Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang Dec 2023

Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang

Food and Machinery

Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components …

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Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing Dec 2023

Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing

Food and Machinery

Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 …

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Effects Of Wet Aging On Water-Soluble Flavor Compounds, Descriptive Flavor, Consumer Acceptability, And Willingness-To-Pay Of Beef Longissimus Lumborum Steaks, Shangshang Wang Dec 2023

Effects Of Wet Aging On Water-Soluble Flavor Compounds, Descriptive Flavor, Consumer Acceptability, And Willingness-To-Pay Of Beef Longissimus Lumborum Steaks, Shangshang Wang

Theses and Dissertations

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P …

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Analysis Of The Potential Of Rice And Corn In Supporting Food Availability, Luh Pastiniasih, Ketut Sumantra, Ni Putu Pandawani, Putu Edi Yastika Dec 2023

Analysis Of The Potential Of Rice And Corn In Supporting Food Availability, Luh Pastiniasih, Ketut Sumantra, Ni Putu Pandawani, Putu Edi Yastika

The Philippine Agricultural Scientist

A region’s agricultural sector plays a strategic role in fulfilling its food needs with ideal nutrition. The potential of cereal commodities, specifically rice and corn, was identified based on the production level and competitiveness by district in Buleleng Regency, Indonesia. The regency’s potential to provide and support food security was also determined through a quantitative descriptive analysis of the Location Quotient (LQ), Shift Share Analysis (SSA), Localization Coefficients, and Levels of Food Availability by utilizing secondary data on cereal commodity production and population numbers over the course of 10 yr (2012–2021). Results showed that Sawan, Seririt, and Sukasada districts were …

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Determination Of Rutin, Hyperoside, Quercetin In Xiang Lotus By Hplc, Zhong Feifei, Li Jing, Lei Deqing, Yang Yun, Wu Jianfang, Ouyang Li Oct 2023

Determination Of Rutin, Hyperoside, Quercetin In Xiang Lotus By Hplc, Zhong Feifei, Li Jing, Lei Deqing, Yang Yun, Wu Jianfang, Ouyang Li

Food and Machinery

Objective: To establish a HPLC method for simultaneous determination of rutin, hyperoside, quercetin in Xiang lotus. Methods: The HPLC method was performed on an Agilent ZORBAX SB-C18 column (4.6 mm×250 mm, 5 m) with gradient elution of methanol and 0.6% phosphoric acid solution. The flow rate was 1.0 mL/min. The column temperature was 30 ℃ and the detection wavelength was set at 255 nm. Results: The contents of rutin, hypericin and quercetin in 20 batches of lotus samples were 1.32～2.06, 1.36～2.43, 1.41～3.26 mg/kg, respectively. The linear range of the concentration of rutin, hypericin and quercetin was 5～200 g/mL ( …

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Nanozymatic Activity Of Zr-Based Mofs: Tuning The Coordinatively Unsaturated Metal Sites For Enhancing Hydrolytic Activity Toward Peptide Bonds, Xu Keyu, Xia Liwei, Xing Keyu, Cheng Yunhui, Xu Zhou Oct 2023

Nanozymatic Activity Of Zr-Based Mofs: Tuning The Coordinatively Unsaturated Metal Sites For Enhancing Hydrolytic Activity Toward Peptide Bonds, Xu Keyu, Xia Liwei, Xing Keyu, Cheng Yunhui, Xu Zhou

Food and Machinery

Objective: To develop efficient and stable artificial proteases and investigate the relationship between coordinatively unsaturated metal sites and hydrolysis activity of peptide bond. Methods: Three zirconium-based metal-organic frameworks （Zr-MOFs） with different coordinatively unsaturated sites （12-connected Zr-MOF, 6-connected Zr-MOF, and 4-connected Zr-MOF） were prepared to modulate protein hydrolase activity. The protein hydrolase activity of three Zr-MOFs was evaluated by the hydrolysis rate of bis-glycopeptide （Gly-Gly） as an indicator. Subsequently, soy protein, surimi protein and casein were hydrolyzed using the best performing protein hydrolase nanoenzymes, and the hydrolysis products were separated using SDS-polyacrylamide gel electrophoresis, and the hydrolysis efficiency of the three …

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Effects Of Three Media On The Isolation Of Two Kinds Of Antimicrobial-Resistant Bacteria From Chicken Products, Huang Liujuan, Fan Yanli, Zhong Hai, Jiang Jing, Shao Yi Oct 2023

Effects Of Three Media On The Isolation Of Two Kinds Of Antimicrobial-Resistant Bacteria From Chicken Products, Huang Liujuan, Fan Yanli, Zhong Hai, Jiang Jing, Shao Yi

Food and Machinery

Objective: To evaluate the isolation effects of different media on antimicrobial risistant （ART） bacteria flora from the surface of cold fresh and cooked chicken products. Methods: Based on high-throughput sequencing technology, the flora structure and abundance of tetracycline-resistant （Tr） and sulfamethazole-resistant （Sr） bacteria isolated by brain heart infusion （BHI）, tryptic soy agar （TSA） and plate count agar （PCA） media was comparatively analyzed. Results: Among the 101 genera of ART bacteria from cold fresh chicken samples, 30, 5 and 3 genera of Tr bacteria were isolated only on BHI, TSA and PCA media respectively, while the …

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Changes Of Chemical Components Of Tibetan Tea During Pile Fermentation Process, Deng Junlin, He Yanghang, Chen Jian, Liu Gang, Xia Chen Oct 2023

Changes Of Chemical Components Of Tibetan Tea During Pile Fermentation Process, Deng Junlin, He Yanghang, Chen Jian, Liu Gang, Xia Chen

Food and Machinery

Objective: The changes in the main chemical components in water extracts of Tibetan tea during the pile fermentation process were investigated. Methods: Research was done on tea samples and water extracts from various fermentation stages of Tibetan tea. Soluble solids, soluble sugars, total polyphenols, total flavonoids, and in vitro antioxidant activity (ABTS and DPPH) were all examined. Additionally, ultra-performance liquid chromatography (UPLC) was used to find theophylline, caffeine, gallic acid (GA), and 8 catechins monomers. By using enzyme-linked immunoassay, the amount of theaflavin, thearubigin, and theabrownin were determined. Results: The soluble solids in Tibetan tea reduced and then slightly increased …

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Evaluation Of The Performance Of Enrofloxacin In The Detection Of Egg By Quantum Dot Microsphere Immunochromatography Strip, Zhang Fusheng, Wang Yuchen, Lu Lisheng, Deng Jiajun, Chen Junsong, Yang Linfen, Guo Jing, Wu Renwei, Lai Weihua Oct 2023

Evaluation Of The Performance Of Enrofloxacin In The Detection Of Egg By Quantum Dot Microsphere Immunochromatography Strip, Zhang Fusheng, Wang Yuchen, Lu Lisheng, Deng Jiajun, Chen Junsong, Yang Linfen, Guo Jing, Wu Renwei, Lai Weihua

Food and Machinery

Objective: This study aimed to realize rapid on-site screening of enrofloxacin in eggs. Methods: According to the requirements of the “Maximum residue limit of 41 veterinary drugs in the national food safety standard” and the “Opinions on regulating the use of rapid food testing” issued by the State Market Supervision and Administration in January 2023, the spiked samples at three concentration levels of enrofloxacin were prepared. Fifty blank samples and fifty spiked samples at a concentration level of 0.5 time the standard limit requirement (5 μg/kg) were used to evaluate the false positive rate of the rapid detection method. Fifty …

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A Fluorescence Elisa Based On Dsdna-Cuncs For The Detection Of E. Coli O157:H7 In Milk, Cao Wenkai, Shan Shan, Liu Daofeng, Peng Juan, Xing Keyu, Lai Weihua Oct 2023

A Fluorescence Elisa Based On Dsdna-Cuncs For The Detection Of E. Coli O157:H7 In Milk, Cao Wenkai, Shan Shan, Liu Daofeng, Peng Juan, Xing Keyu, Lai Weihua

Food and Machinery

Objective: This study aimed to developed a novel fluorescent enzyme-linked immunosorbent assay method for the sensitive detection of E. coli O157:H7 in milk samples. Methods: The pyrophosphate-Cu2+ coordination complex was hydrolyzed by alkaline phosphatase, and Cu2+ was released from copper nanoclusters as signal reporting probes. Key factors such as Cu2+ concentration, pyrophosphate concentration, and DNA template concentration and length were optimized. Results: Under the control of the optimized conditions, the method exhibited a good linear relationship (R2=0.980 8) with the target E. coli O157:H7 in the range of 5×104~1×108 CFU/mL. The …

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Determination Of Acrylamide In Fried Foods By High Performance Liquid Chromatography Based On Quechers, Dong Wenjing, Dai Jinbo, Nie Rongrong, Shen Jie, Ye Caiping, Cai Zhitao Oct 2023

Determination Of Acrylamide In Fried Foods By High Performance Liquid Chromatography Based On Quechers, Dong Wenjing, Dai Jinbo, Nie Rongrong, Shen Jie, Ye Caiping, Cai Zhitao

Food and Machinery

Objective: This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. Methods: The acrylamide in fried foods were extracted by methanol as extraction solvent and used C18 and Z-Sep+ as clean up materials. Then separated it with C18 liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm. Results: This method showed a good linearity (R2>0.999) of acrylamide in the range of 0.1～2.0 mg/L and the limits of detection was 0.007 mg/kg. …

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Determination Of Zn2+ Cd2+ Pb2+ In Food Base On Bi-Co-Btc Electrochemical Sensor, Ding Kewu, Dai Lili, Huang Dihui, Sun Zhongwei, Ye Ruihong Oct 2023

Determination Of Zn2+ Cd2+ Pb2+ In Food Base On Bi-Co-Btc Electrochemical Sensor, Ding Kewu, Dai Lili, Huang Dihui, Sun Zhongwei, Ye Ruihong

Food and Machinery

Objective: This study focused on the preparation of a new electrochemical sensor for detection of heavy metal content in food. Methods: In this study, a new type of bismuth-based metal-organic framework was prepared by hydrothermal method. 1,3,5-benzenetricarboxylic acid （H3BTC） was used as a ligand, which supplemented by bismuth nitrate pentahydrate [Bi（NO3）3 5H2O] and cobalt nitrate hexahydrate [Co（NO3）2·6H2O] metal salts to prepare novel bismuth-based metal-organic frameworks. Bi-based metal-organic framework composites supported by multi-walled carbon nanotubes were prepared by ultrasonic self-assembly. The surface of glassy carbon electrode （GCE） was …

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A Study On The Application Of Non-Prosecution Of Criminal Compliance By Food Production And Operation Enterprises, Cai Kunpeng Oct 2023

A Study On The Application Of Non-Prosecution Of Criminal Compliance By Food Production And Operation Enterprises, Cai Kunpeng

Food and Machinery

With the current criminal compliance pilot, how to apply it correctly in the field of food safety is a new research direction. Starting from the criminal behavior of substantive law, this paper probes into the rationality of applying compliance non-prosecution in food production and operation enterprises, and through the analysis of the application of criminal compliance non-prosecution, puts forward the measures for applying the system in the field of food safety.

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Simulation Analysis Of Flow Channel Of Different Twin-Screw Extruder With Different Groove Depth, Zhang Yiming, Huang Zhigang, Yang Yanan Oct 2023

Simulation Analysis Of Flow Channel Of Different Twin-Screw Extruder With Different Groove Depth, Zhang Yiming, Huang Zhigang, Yang Yanan

Food and Machinery

Objective: The flow channel distribution of polylactic acid （PLA） in different groove depths of a double screw extruder was discussed. Methods: Three kinds of screw elements with different depth of screw groove and their corresponding flow channel models were established by Solidworks software. Polyflow fluid simulation software was used for numerical simulation, and FieldView software was used for numerical analysis of post-processing results. The pressure field, shear rate field, viscosity field and residence time distribution curve （RTD） of polylactic acid （PLA） in three different screw extruders with different groove depths were studied. Results: The depth of the screw groove was …

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Prediction Method Of Fragrant Pear Weight Based On Kinect Camera, Zhang Runzhi, Zhang Xiao, Wu Gang Oct 2023

Prediction Method Of Fragrant Pear Weight Based On Kinect Camera, Zhang Runzhi, Zhang Xiao, Wu Gang

Food and Machinery

Objective: Aiming to obtain the weight of fragrant pear quickly to provide a basis for developing the fragrant pear grading device. Methods: This method acquired RGB-D images of fragrant pear by Kinect camera and converted them into point cloud data. The point cloud data was pre-processed and interpolated to generate a fragrant pear model. Then calculated the size parameter of the fragrant pear model. Finally, using the fragrant pear's volume predicted its weight. Results: Experimental results showed that the average relative error of the volume was 2.8%. Then the volume of fragrant pears was calculated by the error-compensated measurement method …

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