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Articles 751 - 780 of 4889
Full-Text Articles in Food Processing
Progress On Source, Detection Technique And Pollution Level Of The New Persistent Organic Pollutant In Infant Milk Powder, Shangguan Jia, Wu Hai-Zhi, Liang Jun, Wang Shu-Xia
Progress On Source, Detection Technique And Pollution Level Of The New Persistent Organic Pollutant In Infant Milk Powder, Shangguan Jia, Wu Hai-Zhi, Liang Jun, Wang Shu-Xia
Food and Machinery
This review summarized the research progress on the sources, analytical methods and levels of contamination of chloropropanol and glycidyl esters (GES), chlorates, perchlorate, polychlorinated biphenyls (PCBs), acrylamide, mineral oils, perfluorinated and polyfluoroalkyl compounds (PFASs) in infant milk powder, and the advantages and disadvantages of detection technology and the domestic and abroad pollution status at about new POPs of infant milk powder were also discussed. Moreover, the development and types of emerging POPs detection techniques for infant milk powder were also prospected.
The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation, Yu Mei-Juan, Yang Hui, Huang Lu-Hong, Tang Huan, Zhang Qun
The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation, Yu Mei-Juan, Yang Hui, Huang Lu-Hong, Tang Huan, Zhang Qun
Food and Machinery
Objective: This study aimed to investigate the microbial succession and the changes of volatile flavor substances in traditional fermented fish. Methods: Traditional microbial counting methods, high-throughput sequencing, gas chromatography-mass spectrometry（GC-MS） were applied to explore the effects of different fermentation times of traditional fermented fish （0~180 d） on microflora changes and the volatile flavor compounds during the processing of the solid fermentation process of traditional fermented fish as well as on the correlation between them. Results: The results showed that the main dominant bacterial genera included Staphylococcus, Lactobacillus, etc. That there were 69 volatile flavor components in fermentation process, mainly including …
Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang
Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang
Food and Machinery
Objective: This study aimed to develop a new type of purple rice Fenyuan and evaluate its quality. Methods: The effects of the mass ratio of purple rice flour and cassava starch on the water absorption, cooking characteristics, texture characteristics and sensory quality of the Fenyuan were explored. The correlation between texture characteristics and sensory evaluation of purple rice Fenyuan was studied by Pearson correlation analysis. Results: When the mass ratio of purple rice flour to cassava starch was 1∶8, the water absorption rate of purple rice Fenyuan was 154.71%, and the cooking loss was 16.45%. Under the control of normal …
Physicochemical Properties Of Layered Starch Of Japonica Rice, Zhang Chu-Jia, Jia Jian-Hui, Gao Man, Liu Ying, Dou Bo-Xin, Zhang Na
Physicochemical Properties Of Layered Starch Of Japonica Rice, Zhang Chu-Jia, Jia Jian-Hui, Gao Man, Liu Ying, Dou Bo-Xin, Zhang Na
Food and Machinery
Objective: This study aimed to improve the high-value utilization of japonica starch and the comprehensive application of japonica layered starch. Methods: Japonica starch was extracted by alkaline and enzymatic methods, and the physicochemical indexes such as basic composition, solubility, swelling power and pasting characteristics of the 3 layers of starch after centrifugation were analyzed, and the structural characteristics were studied by scanning electron microscopy and infrared spectroscopy. Results: The contents of the three starch layers extracted by alkali and enzymatic methods ranged from 91% to 99%, with the highest relative proportion of the middle layer starch. The amylose content of …
Producing Area Discrimination Of Tobacco Leaves Based On Mineral Element Fingerprinting Technology, Sun Jiu-Zhe, Tong Zhi-Jun, Li Meng, Yang Zong-Can, Xu Yong-Ming, Chen Dan, Wang Xu-Dong, Yang Jin-Chu, Zhang Ke
Producing Area Discrimination Of Tobacco Leaves Based On Mineral Element Fingerprinting Technology, Sun Jiu-Zhe, Tong Zhi-Jun, Li Meng, Yang Zong-Can, Xu Yong-Ming, Chen Dan, Wang Xu-Dong, Yang Jin-Chu, Zhang Ke
Food and Machinery
Objective: This paper discusses the feasibility of using mineral element fingerprinting technology of to identify tobacco producing areas, screens out the effective indicators, and constructs the discrimination model of tobacco producing areas. Methods: The contents of 20 mineral elements in tobacco leaves from 11 producing areas were simultaneously determined by ICP-MS, and the data were analyzed by variance analysis, cluster analysis, principal component analysis and discriminant analysis. Results: The contents of 16 elements were significantly different among producing areas, and principal component analysis resulted in 6 principal components, with the cumulative variance contribution of 89.253%. Using linear discriminant analysis, four …
Rapid Detection And Evaluation Of Benzo[A]Pyrene In Barbecue By Mid-Infrared Spectroscopy Model, Shao Shu-Juan, Li Li, Wen Lei, Song Huan, Yang Sheng-Qiong
Rapid Detection And Evaluation Of Benzo[A]Pyrene In Barbecue By Mid-Infrared Spectroscopy Model, Shao Shu-Juan, Li Li, Wen Lei, Song Huan, Yang Sheng-Qiong
Food and Machinery
Objective: In order to realize the rapid detection of benzo[a]pyrene content in barbecue products, a method of detection based on mid-infrared spectrum model was proposed. Methods: The original spectra of 120 barbecue samples were collected by mid-infrared spectroscopy. The original spectra were pretreated by standard normal variable transformation, multivariate scattering correction, first derivative and second derivative. The pretreatment effect of the spectra was evaluated by principal component analysis. The original spectral data were divided into training set and verification set at a ratio of 8∶2 to establish the evaluation model of barbecue products. Results: The R2c, R2p, RMSEC, and RMSEP …
Determination Of 24 Pesticide Residues In Fresh Edible Fungiby Dispersive Solid Phase Extraction-Gas Chromatography Coupled With Tandem Mass Spectrometry, Shen Xia
Food and Machinery
Objective: A gas chromatography-tandem mass spectrometry method was established for the simultaneous determination of 24 pesticide residues in fresh edible fungi. Methods: Samples were homogenized and then shaken horizontally for extraction with water, acetonitrile and salt. After high-speed centrifugation, the supernatant was removed and concentrated with nitrogen then reconstituted with ethyl acetate and finally determined by GC-MS/MS. Electron impact ionization （EI） was used for ionization, multiple reaction monitoring （MRM） mode was used to collect target fragments by multiple reaction monitoring （MRM） mode and internal standard method was used for quantitative analysis. Results: 24 pesticides showed good linearities in their respective …
Determination Of Small Molecular Peptides In Infant Formula Milk Powder By Gravimetric Method Combined With Amino Acid Analysis, Huang Wei-Qian, Huo Wen-Xi, Xu Li-Zhu, He Min-Heng, Wu Jun-Fa, Zheng Xue-Yin, Luo Hao
Determination Of Small Molecular Peptides In Infant Formula Milk Powder By Gravimetric Method Combined With Amino Acid Analysis, Huang Wei-Qian, Huo Wen-Xi, Xu Li-Zhu, He Min-Heng, Wu Jun-Fa, Zheng Xue-Yin, Luo Hao
Food and Machinery
Objective: Combined with the determination of macromolecular protein, amino acid and total protein, a quantitative analysis method for the content of small molecular peptides in infant formula milk powder was established. Methods: The contents of total protein, polymer protein and free amino acid in infant formula milk powder were determined by Kjeldahl nitrogen determination method, gravimetric method and ion exchange chromatography, and then the contents of small molecular protein peptide were calculated. Results: The precision RSD of the macromolecular protein detection (n=6) was 0.74%; The recovery rates of the 17 kinds of amino acids were 91.0%~103.2%, and the relative deviations …
Preparation And Application Of Thiabendazole Molecularly Imprinted Sensor Based On Composite Functional Monomers, You Xiao-Ting, Hu Jing, Zhang Dong-Dong, Tang Lu-Hua, Gao Wen-Hui
Preparation And Application Of Thiabendazole Molecularly Imprinted Sensor Based On Composite Functional Monomers, You Xiao-Ting, Hu Jing, Zhang Dong-Dong, Tang Lu-Hua, Gao Wen-Hui
Food and Machinery
Objective: This study aimed to rapidly detect the residual quantity of thiamendazole in food. Methods: O-aminophenol and o-phenylenediamine were screened as composite functional monomers by ultraviolet spectroscopy. The polymerization and elution conditions were studied by electrochemical analysis, and the performance of the sensor was evaluated. A rapid method for the determination of thiamendam residues in food was established. Results: Under the control of the optimal conditions, the imprinted sensor had the specific adsorption performance for thiamendam and its structural analogues, and the selectivity for thiamendam was the strongest. The linear relationship of this method ranged from 1.0×10-8 to 1.0×10 …
French Food Safety Labeling System And Enlightenment, Jiang Ding, Chen Wen-Hua
French Food Safety Labeling System And Enlightenment, Jiang Ding, Chen Wen-Hua
Food and Machinery
The elements of the French food safety labeling system include specialized management organizations, diversified use objects and diversified identification types. Its text characteristics are reflected in the establishment of a diversified system and standard system, the construction of the cooperation mechanism between the government and market entities, and the attention to the standardized construction of special food safety labeling.In this regard, China's food safety labeling system can be optimized and constructed from the dimensions of improving the diversified food labeling standard system based on Article 71 of the Food Safety Law, building a self-regulatory management standard system with supermarkets and …
Effcets Of Forward Threaded Element Combination On Melt Transfer Characteristics Of Reverse Threaded Element, Liu Zhong-Yao, Huang Zhi-Gang, Dai Xiang-Ji, Yang Ya-Nan, Zhang Yi-Ming
Effcets Of Forward Threaded Element Combination On Melt Transfer Characteristics Of Reverse Threaded Element, Liu Zhong-Yao, Huang Zhi-Gang, Dai Xiang-Ji, Yang Ya-Nan, Zhang Yi-Ming
Food and Machinery
Objective: Explore the effects of different combinations of forward screw elements in the melt conveying section on the melt conveying characteristics of reverse screw elements. Methods: Two different models were constructed by changing the lead, using SolidWorks software to establish a three-dimensional model, and using Polyflow software to numerically simulate the extrusion process of the two models in the melt conveying section. The effects of the screw groove width and screw edge thickness of the screw elements on the flow field under different lead lengths and the changes in the flow field at different rotational speeds were analyzed, and the …
Effects Of Screw Arrangement In Four Screw Extruder Impact On Characteristics Of Polylactic Acid Flow Field, Shang Jia-Wei, Huang Zhi-Gang, Zhang Yi-Ming, Yang Ya-Nan, Dai Xiang-Ji
Effects Of Screw Arrangement In Four Screw Extruder Impact On Characteristics Of Polylactic Acid Flow Field, Shang Jia-Wei, Huang Zhi-Gang, Zhang Yi-Ming, Yang Ya-Nan, Dai Xiang-Ji
Food and Machinery
Objective: The flow channel distribution of polylactic acid in four screw extruder with different screw arrangement was studied. Methods: The three-dimensional modeling software Solidworks was used to establish the screw model and the corresponding fluid region model under the arrangement of one-word screw, four-square screw and encircle screw. Numerical simulation was carried out by the simulation software Polyflow. Results: The screw arrangement of monotype and surround type had better pressure building ability and distribution mixing ability than the square arrangement, and the square arrangement had weaker transport ability of polylactic acid. Conclusion: The four-screw extruder with one-line screw arrangement has …
Optimization And Experiment Of Vibrating Screening Device For Constricted Razor, Liu Han, Shentu Liu-Fang, Sun Xing-Zhao, Wang Meng, Zhang Peng-Cheng
Optimization And Experiment Of Vibrating Screening Device For Constricted Razor, Liu Han, Shentu Liu-Fang, Sun Xing-Zhao, Wang Meng, Zhang Peng-Cheng
Food and Machinery
Objective: To improve the separation efficiency of constricted clam shell and meat. Methods: Taking Lianyungang double-headed razor as the test object, taking frequency, amplitude, and sieve surface inclination as the test factors, and taking the screening efficiency and the ratio of the shell in the meat as the main control targets, a single-factor test was carried out, and the test results were analyzed by Design-Expert software. An analysis of variance was performed to establish a regression model matching the frequency, amplitude, and inclination of the screen surface to the screening efficiency and the ratio of husks in the meat. Using …
The Environment Monitoring System Of Cellar Based On Fuzzy Pid Control, Luo Yi, Shi Yan
The Environment Monitoring System Of Cellar Based On Fuzzy Pid Control, Luo Yi, Shi Yan
Food and Machinery
Objective: Solve the problem of inaccurate temperature control of liquor entering the cellar. Methods: Based on the embedded platform, a ZigBee wireless sensor network for cellar parameter aggregation is constructed. The cellar environmental data transmission, storage and display were realized through NB-IOT and cloud platform. Algorithm, real-time optimization of output parameters Kp, Ki, Kd, to achieve precise control of cellar temperature. Finally verify the performance of the temperature control system. Results: The maximum deviation between the measured temperature and the set temperature by the fuzzy PID control algorithm is 0.25 ℃, the overshoot is 1.6%, and the error is within …
Light Weight Detection Of Mango Surface Defects Based On Machine Vision, Nie Yan-Wen, Yang Jia-Chen, Wen Hui-Xin, Gao Lu, Xu Jian
Light Weight Detection Of Mango Surface Defects Based On Machine Vision, Nie Yan-Wen, Yang Jia-Chen, Wen Hui-Xin, Gao Lu, Xu Jian
Food and Machinery
Objective: Reduce the manufacturing cost of automated mango grading equipment. Methods: The effects of three commonly detection algorithms for mango defect detection were compared, and a defect detection algorithm based on YOLOv5 for mango surface was proposed for the light weight design to work on mobile devices. Results: Compared with the original algorithm, the experimental algorithm can reduce the number of parameters by 45.9%, the number of floating point operations by 46.7%, and the weight file size by 45.2% under the premise of meeting the requirements for mango surface defect detection. Conclusion: the experimental algorithm effectively reduces the performance requirements …
Betel Nut Classification Algorithm Based On Improved Xception, Liu Chang-Jun, Jiao Jian-Ge, Zou Guo-Ping
Betel Nut Classification Algorithm Based On Improved Xception, Liu Chang-Jun, Jiao Jian-Ge, Zou Guo-Ping
Food and Machinery
Objective: In order to reduce the manual demand of betel nut classification improve the accuracy of betel nut classification and reduce the size of classification model. Methods: Expanded the input layer of Xception as the feature extraction backbone network. Added a dual-channel sequeeze and excitation module after the feature extraction network. Used the ELU activation function instead of ReLU. Used the data enhancement to expand the dataset of betel nuts, divided the dataset into training sets, validation sets and test sets in 9∶3∶1, and trained the improved Xception models. Results: When the improved Xception was used to classify 1 100 …
Traditional Festival Food's Packaging: A Display Design Research In The Context Of Cultural Confidence, Zhang Yu, Chen Lei
Traditional Festival Food's Packaging: A Display Design Research In The Context Of Cultural Confidence, Zhang Yu, Chen Lei
Food and Machinery
Taking the display design research on traditional festival food's packaging as a point of penetration, this paper discusses about its display features and way of expression in the context of cultural confidence. At first, the paper analyses and summarizes traditional festival food packaging's current situation. Then, it concludes the display features of traditional festival food packaging's design throughout elucidating its concept. Finally, it probes into the packaging display design's expression way. Traditional festival food's packaging should comply with the tendency of today's aesthetic idea and the consumer development. The packaging's display design features could be started with its way of …
Evaluation Of Inhibitory Activity Of A Polyoxometallate On Polyphenol Oxidase And Its Application In The Preservation Of Litopenaeus Vannamei, Fang Jia-Qi, Han Qing, Ma Yang-Yu, Wang Fang, Li Li-Li, Li Wen-Jie, Wang Li
Evaluation Of Inhibitory Activity Of A Polyoxometallate On Polyphenol Oxidase And Its Application In The Preservation Of Litopenaeus Vannamei, Fang Jia-Qi, Han Qing, Ma Yang-Yu, Wang Fang, Li Li-Li, Li Wen-Jie, Wang Li
Food and Machinery
Objective: To design new and effective polyphenol oxidase （PPO） inhibitors and expand their application in the field of aquatic product preservation. Methods: The synthesized H8[P2Mo17Ni（OH2）O61] （P2Mo17Ni） structure was characterized by ultraviolet and infrared spectrum. The inhibitory effect, type and mechanism of P2Mo17Ni on the relative activity of mushroom PPO in vitro was clarified. Then, the preservation effects of P2Mo17Ni on Litopenaeus vannamei Boone were evaluated through studying the index change of shrimps treated with P2Mo17 …
Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun
Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun
Food and Machinery
The change rule of main indexes of frozen surimi was introduced, and the influencing factors of surimi protein denaturation were briefly analyzed and discussed. Moreover, the regulation methods of surimi protein in antifreeze were reviewed.
Effect Of High Intensity Ultrasound On Structural And Functional Properties Of Chickpea Protein Isolate, Wang Yun-Tao, Wang Ying-Juan, Wang Jin-Feng, Bai Yan-Hong, Zhao Dian-Bo
Effect Of High Intensity Ultrasound On Structural And Functional Properties Of Chickpea Protein Isolate, Wang Yun-Tao, Wang Ying-Juan, Wang Jin-Feng, Bai Yan-Hong, Zhao Dian-Bo
Food and Machinery
In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) under 450 W for different time(5, 10, 20 min). The emulsifying property of protein was improved obviously by ultrasonic treatment, the solubility of CPI was significantly increased from 7.5 mg/mL to 9.2 mg/mL, and the foaming capacity of CPI was increased to a maximum value of 163.33%. Moreover, the water holding capacity and breaking force of the heat induced CPI gel significantly increased from 58.40% to 75.75%, and 75.7 g to 254.3 g. HIU increased the α-helix content and decreased …
Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin
Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin
Food and Machinery
To explore the drying characteristics and moisture migration and diffusion characteristics of apricot slices in the microwave freeze-drying process of ultrasonic pretreatment, microwave vacuum-freeze drying technology was selected, and the transverse relaxation time T2 inversion spectra of apricot slices during MFD drying under different ultrasonic pretreatment conditions were measured by low field nuclear magnetic resonance. The results showed that ultrasonic pretreatment had a great influence on the drying rate of apricot slices in the early stage of MFD. Scanning electron microscopy showed that the best ultrasonic treatment condition for internal structure was 350 W, 35 ℃, 15 min, and it …
Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling
Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling
Food and Machinery
This study aims to investigate the hot air drying characteristics of Astragalus slices, and the kinetics of the drying process. The hot air drying experiment was conducted with hot air temperature, air velocity and slice thickness as experimental factors. The hot air temperatures are 40, 50 and 60 ℃ with the air velocities of 0.4, 0.8 and 1.2 m/s, and slice thicknesses are 3, 6 and 9 mm, respectively. The effects of them on the hot air drying curves, effective moisture diffusivity coefficient, rehydration performance and color difference of Astragalus slices were investigated respectively. The Weibull distribution was used to …
Comparative Analysis Of Nutrient Quality And Polyphenol Composition And Antioxidant Activity Of Different Colored Quinoa, Zhao Meng-Meng, Yang Xi-Juan, Dang Bin, Zhang Jie, Zhang Wen-Gang
Comparative Analysis Of Nutrient Quality And Polyphenol Composition And Antioxidant Activity Of Different Colored Quinoa, Zhao Meng-Meng, Yang Xi-Juan, Dang Bin, Zhang Jie, Zhang Wen-Gang
Food and Machinery
Differences of nutrient content, polyphenol profile and antioxidant activity of quinoa were explored from different grains quinoa of Qingbaili 1 (white grain), Gongza 4 (red grain) and Qingli 2 (black grain). Results showed that there were significant differences in nutritional quality among the three kinds of quinoa (P＜0.05), among them, crude protein content of white quinoa, fat and starch content of red quinoa, and crude fiber, ash and total amino acid content of black quinoa was the highest, respectively. Main type of quinoa pholyphenols was free form and their contents were significantly different (P＜0.05), with the contents of free phenol …
Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting
Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting
Food and Machinery
The nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, collected from Hechun town in Zhanjiang, were measured and determined in order to lay the foundation for the further development and utilization of this species. Results showed that the contents of moisture, crude fats, crude fiber, total carbohydrates, fructose, glucose, sucrose and citric acid in fresh fruits of P. guajava L. cv. Pearl were (88.98±0.04) g/100 g, (0.11±0.01) g/100 g, (2.27±0.01) g/100 g, (5.78±0.02) g/100 g, (22.00±0.20) mg/g, (22.05±0.25) mg/g, (12.45±0.15) mg/g, and (1.68±0.02), respectively. The content of crude protein was (0.78±0.01) g/100 g, and 16 kinds …
Effect Of Short-Term Intake Of High Edible Oil On Viscera Coefficient And Gastrointestinal Motility In Mice, Zheng Tao, He Yun-Shan
Effect Of Short-Term Intake Of High Edible Oil On Viscera Coefficient And Gastrointestinal Motility In Mice, Zheng Tao, He Yun-Shan
Food and Machinery
To study the effect of short-term intake of high edible oil on the viscera coefficient and gastrointestinal motility in mice and providing the basis for rational dietary oil, 10 SPF KM mice were randomly divided into the control group and the edible oil group. The mice in the edible oil group were given edible oil twice a day, 0.3 mL each time, according to 20 mL/(kg·d) and mace in the control group were given equal amounts of distilled water for 13 days. The viscera coefficient and gastrointestinal motility of mice were compared. It was found that the dietary amount of …
A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm, Yang Zheng-Wei, Zhang Xin, Li Qing-Sheng, Miao Nan, Wang Zhi-Qiang, Li Cai-Hong, Yuan Wen-Hao, Ma Yun-Xia, Zhou Zhi
A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm, Yang Zheng-Wei, Zhang Xin, Li Qing-Sheng, Miao Nan, Wang Zhi-Qiang, Li Cai-Hong, Yuan Wen-Hao, Ma Yun-Xia, Zhou Zhi
Food and Machinery
Pu-erh tea storage year detection has the problems of cumbersome operation and complicated evaluation process. On this basis, a voltammetric electronic tongue (VE-Tongue) came out for fast detection of different storage years of Pu-erh tea. Conventional pattern recognition method of VE-Tongue was mainly based on manual feature design combined with shallow machine learning algorithms. In this study, a deep learning algorithm was introduced into pattern recognition method of VE-Tongue. A hybrid pattern recognition method based on combination of one-dimension convolutional neural network (1-D CNN) and extreme machine learning (ELM) was proposed. The 1-D CNN-ELM model combined with VE-Tongue was utilized …
Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts, Su Zhi-Min, Huang Xiao-Ping, Liu Fei, Wu Zhen
Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts, Su Zhi-Min, Huang Xiao-Ping, Liu Fei, Wu Zhen
Food and Machinery
In order to establish a method for evaluating the taste quality of edible salts, by taking 5 different raw materials edible salts as research object, a combination of electronic tongue technique with fuzzy sensory evaluation, and the method of principle component analysis (PCA) were deeply analyzed. The results showed: by analyzing the testing results of electronic tongue of edible salts, using PCA, the weight factor of fresh, saline, astringency, bitterness, and richness of the edible salt's sensory index were 0.32, 0.23,0.22, 0.18, 0.05, and, respectively. Based on the sensory evaluation data of sensory evaluator and corresponding fuzzy matrices were analyzed …
Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method, Chen Ju-Yi, Wu Yu-Han, Yao Li, Xu Zhou, Wu Qian, Chen Wei
Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method, Chen Ju-Yi, Wu Yu-Han, Yao Li, Xu Zhou, Wu Qian, Chen Wei
Food and Machinery
Based on the traditional colloidal strip, the pre-incubation reaction model was adopted, which was performed in the homogeneous aqueous solution between the colloid gold labeled antibody and analyte. This pre-incubation reaction was used to improve the efficiency of the immunoreaction. The pre-incubation solution was added to the colloidal gold strip for detection. Taking advantage of the pre-incubation model, the pre-incubated products were added to the colloidal gold strip for detection and the sensitivity for tetracycline was improved by 5 folds, as low as 1 μg/L. Changing the reaction model of the traditional colloidal gold strip from the direction adding sample …
The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food, Liang Feng, Xu Wen-Yang, Zhao Hong-Qing, Wang Kai, Liu Yamg-Lun
The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food, Liang Feng, Xu Wen-Yang, Zhao Hong-Qing, Wang Kai, Liu Yamg-Lun
Food and Machinery
A method for the simultaneous determination of red 2G, dimethyl yellow and diethyl yellow in meat products, soybean products and flavoring was established by HPLC and LC-MS. The samples were extracted by acetonitrile aqueous solution, with solid phase column, and determined by HPLC with diode array detector or UV detector, and then quantified by external standard method. The detection limit of red 2G was 0.5 mg/kg, and those of dimethyl yellow and diethyl yellow were 0.1 mg/kg, with the recovery rate ranging from 80.7% to 91.8% and the relative standard deviation of 3.8%~7.8%.
Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method, Yan Shun-Hua, Cheng Xi, Yan Hao, Xia Yi-La, Ai- Ni, Li Hai-Fang
Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method, Yan Shun-Hua, Cheng Xi, Yan Hao, Xia Yi-La, Ai- Ni, Li Hai-Fang
Food and Machinery
According to GB 5009.12—2017, the content of Plumbum was determined under intermediate precision condition of measurement,and the accumulated data was statistically analyzed based on the top-down control chart method. The superposition chart of the value x and EWMA and the chart MR showed that the results conformed to the assumption of normality and independence. The uncertainty of Plumbum in scallion was 0.20 mg/kg.