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Food Processing Commons™

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2017

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Articles 91 - 120 of 586

Full-Text Articles in Food Processing

Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen Nov 2017

Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen

Food and Machinery

In order to realize the detection of mango size, maturity and degree of decay, a test platform based on DSP6437 development board was constructed. Image acquisition was carried out on this platform, with conversion and collection of the data stream. Therefor, the RGB and grayscale images were obtained, the super neighborhood average method for smoothing the image was used to detect the region of interest, and according to the regional average gray degree of maturity, the classification of mango was determined. The edge points of mango were calculated by Laplace transform, and the minimum envelope rectangle was rotated to judge …

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Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology, Yang Xiaoyu, Ding Jiaxing, Fang Mengmeng, He Jianguo Nov 2017

Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology, Yang Xiaoyu, Ding Jiaxing, Fang Mengmeng, He Jianguo

Food and Machinery

Hyperspectral images of egg samples were obtained using a hyperspectral system of 400~1 000 nm. The anomalous samples were detected by Monte Carlo method, and the original spectra were processed by three kinds of pretreatment methods. The characteristic wavelengths were extracted from the spectral data after pretreatment using competitive adaptive reweighed sampling (CARS), Genetic Algorithms PLS (GAPLS) and Interval Random Frog (IRF). The Partial Least Squares Regression (PLSR) and Least Squares Support Vector Machine (LS-SVM) eggs freshness prediction models based on full spectrum and characteristic wavelength were established respectively. The results showed that the standardized normal variate (SNV) method was …

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Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid, Kurniawan Yuniarto, Bruce A. Welt, Foliatini -, Hanafi -, Candra Irawan Nov 2017

Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid, Kurniawan Yuniarto, Bruce A. Welt, Foliatini -, Hanafi -, Candra Irawan

Journal of Applied Packaging Research

Introducing plasticizer poly(ethylene glycol) (PEG400) was applied into poly(lactic acid) (PLA) to produce film matrix packaging by direct casting. Non mechanical properties were carried out plasticized PLA including morphology, crystallinity structure and degree, thermal properties and oxygen barrier properties. Plasticized PLA revealed improving surface structure of PLA film matrix form fractures and homogenous film were achieved at 5% PEG 400. Chromatogram PLA and plasticized PLA were categorized crystal structure an α-form crystal. Intercalated and exfoliated structure did not occur significantly due to dispersion PEG 400 in the matrix but indicated dispersion structure. Thermal properties did not improve plasticized PLA significantly …

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Evaluating The Effect Of Chitosan, Water-Soluble Chitosan And Chitosan Application Techniques On The Quality Of Refrigerated Catfish Fillets, Franklin Bonilla Torres Nov 2017

Evaluating The Effect Of Chitosan, Water-Soluble Chitosan And Chitosan Application Techniques On The Quality Of Refrigerated Catfish Fillets, Franklin Bonilla Torres

LSU Master's Theses

Chitosan (CH) is a biopolymer synthetized by deacetylation of chitin, it is found in the exoskeleton of crustaceans, cell wall of fungi, and insects. CH’s water insolubility limited the used of this compound in some food systems. However, enzymatic hydrolysis of CH yields water-soluble chitosan (WSC). The aim of this study was to evaluate the effect of chitosan, water-soluble chitosan, and chitosan application techniques on the quality of refrigerated catfish fillets. This research was conducted in two separated studies. In the first study, three solution treatments were prepared: (1) a 1% acetic acid (AA) solution, (2) a 0.5% CH solution …

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Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives Nov 2017

Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1110. Student folk studies project titled: “Butter making” which includes survey sheets with descriptions of the traditional butter making process in Allen County and Warren County, Kentucky. Sheets may include a brief description of pictured equipment, traditional practice, belief and motif index number.

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Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions, Ingrid C. Osorio Rodriguez Nov 2017

Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions, Ingrid C. Osorio Rodriguez

LSU Master's Theses

The importance of Leuconostoc mesenteroides is recognized for its contribution to taste in cultured dairy products. It has been cited for its potential role as a probiotic. Consumer demand exists for new dairy products with health benefits. In the manufacture of probiotic-products survival of Leuconostoc mesenteroides would depend on its ability to tolerate challenging processing and storage conditions. Improved viability by prior exposure to mild stresses can increase stress tolerance toward a more severe stress. Furthermore, it can result in cross-protection due to connection of several proteins in response to stresses. Objective was to evaluate the effect of prior …

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Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives Nov 2017

Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 346. Paper titled "Hog Killing in Western Kentucky" in which Gary Collins and Tammie Pickering discuss the cultural significance of farm-raising hogs and the foodways traditions that result from the slaughtering process. Using slides and interviews, Collins and Pickering document a hog killing that took place in January 1986 on a farm in Trigg County, Kentucky.

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Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon Oct 2017

Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon

LSU Master's Theses

Cocoa is the fully fermented and dried seed of the cacao tree (Theobroma cacao L.) which has prebiotic properties, due to their high concentration of polyphenols. Therefore, the ingestion of cocoa could cause changes in the proportions of the intestinal microbiota that can influence the intestinal immune response. The objective of this study was to determine the effect of alkalization process of the cocoa bean in the diversity of the gut microbiota. The samples were “lavado” unprocessed cocoa powder, “natural” unprocessed cocoa powder, “D-11-S” as alkalized cocoa powder, “D-11-B” heavily alkalized cocoa powder, and raw cocoa “shells” and a control …

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Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons, Zhu Wenyou, Nie Yao, Xu Yan Oct 2017

Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons, Zhu Wenyou, Nie Yao, Xu Yan

Food and Machinery

In this paper, it was studied that the changes of fungal community in the production of Daqu between the summer and autumn by using high-throughput sequencing technology and multivariate statistical methods. It was showed that the main fungi in the production of Daqu in summer were 14 genera as well as that were 17 genera in autumn. The main fungi in the production of Daqu in summer were all existed in Daqu produced in autumn. Pichia, Saccharomycopsis and Wickerhamomyces were the main fungi in the beginning of Daqu production in the two seasons of summer and autumn, and Pichia was …

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The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng Oct 2017

The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng

Food and Machinery

To determine the optimum working parameters of the egg orientation, the influence of convey roller’s material and roughness on egg’s directional movement was studied. The results showed that the horizontal deflection angle of the egg was the largest on the aluminum alloy roller and the smallest on the nylon roller. Convey rollers of different materials had no significant influence on the axial displacement and the guiding distance of guide rod. The surface roughness of carbon steel roller, aluminum alloy roller and organic glass roller had few effects on the rolling distance, the effect of nylon roller on that was relatively …

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Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan Oct 2017

Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan

Food and Machinery

Aiming at the manufacturer's needs of appearance, man-machine and color of the existing milk packing robot, the application of kansei engineering theory were promoted to collect and analyze the related vocabulary of milk packing robot. By means of visual simulation scoring method (VAS) and KJ method, qualitative and quantitative studies were carried out, and the perceptual demands of users for milk packing robots are obtained. Moreover, the cognitive errors between designers and users could be reduced, and the theoretical research results were applied in product design. Therefore, this would provide reference for milk packing robot innovative design.

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Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min Oct 2017

Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min

Food and Machinery

The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results …

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Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe Oct 2017

Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe

Food and Machinery

As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also summarized. Moreover, the applications of ohmic heating for food including blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was …

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Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez Oct 2017

Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez

LSU Doctoral Dissertations

Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates …

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Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu Oct 2017

Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu

Food and Machinery

Lactic acid bacteria (LAB) with ability of acid and bile salt resistance were isolated from the feces of the longevity population in Rugao by using selective medium, artificial gastric juice and bile salt medium, and the ability of cholesterol reducing and manner were studied. The results showed that the survival rate of all isolated 60 strains of LAB in the pH 3.0 artificial gastric juice was more than 30%, the LAB from the middle-aged group, elderly group and longevity group was significantly higher than that in the youth group (P＜0.05); the survival rate of LAB in the 0.3% and 0.5% …

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Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying Oct 2017

Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying

Food and Machinery

This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice …

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Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao Oct 2017

Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao

Food and Machinery

The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, …

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Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan Oct 2017

Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan

Food and Machinery

To comprehensively develop and utilize Camellia semiserrata resources, compounds of ethanol extract of Camellia semise-rrata Chi. cake were separated and identified. Five purified compounds were achieved by HPLC preparation from 4 fractions including XVII, XXVI, XXVIII and XXXIV by ethyl acetate extraction and silica gel column chromatography. The analysis of compound 4 has been reported in another paper. Four compounds were identified as protocatechoic acid (1), apigenin-6-C-β-D-glucopyranoside (2), kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (3), and kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (5) by spectral analysis, among which, compounds 3 was the first time reported in the Camellia genus, and compounds 5 was firstly reported in Camellia semiserrata Chi., The …

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Screening And Safety Evaluation Of Lactic Acid Bacteria Producing Fibrinolytic Enzyme, Yin Mengwen, Zhou Qian, Lei Chan, Hu Xinjie Oct 2017

Screening And Safety Evaluation Of Lactic Acid Bacteria Producing Fibrinolytic Enzyme, Yin Mengwen, Zhou Qian, Lei Chan, Hu Xinjie

Food and Machinery

In this study, 2 strains of Enterococcus faecalis HYD09 and HYN06 isolated from traditional fermented food were used to determine the enzyme activity of fermentation supernatant, and evaluate the basic safety of the strains. The safer strain were tested for gastrointestinal viability; meanwhile, the fermentation supernatant was subjected to protease; the crude enzyme was obtained from the fermentation broth and its activity was measured by Native-Page. The results showed: the enzyme activities of HYD09 and HYN06 fermentation supernatant were 115.3 U/mL and 107.2 U/mL, respectively; HYD09 and HYN06 indole test, nitrate reductase assay, amino acid decarboxylase test hemolysis test were …

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Optimal Cultivation Conditions For Streptococcus Salivarius Bd3900 To Express Substances Capable Of Inhibiting Streptococcus Mutans Biofilm Formation, Yu Yanan, Wu Zhengjun, Han Jin Oct 2017

Optimal Cultivation Conditions For Streptococcus Salivarius Bd3900 To Express Substances Capable Of Inhibiting Streptococcus Mutans Biofilm Formation, Yu Yanan, Wu Zhengjun, Han Jin

Food and Machinery

In order to increase the metabolites of the strain BD3900 inhibiting the S. mutans biofilm formation, the inhibition rate of biofilm formation by Streptococcus mutans was used as indexes. The effects of the cultivation time and temperature, the carbon resources, the concentration of sucrose and the inoculum amount were investigated. The results showed that optimal cultivation conditions were composed of a cultivation period of 16 h, a cultivation temperature of 34 ℃, and a sucrose concentration of 1 g/100 mL. Under the optimized cultivation conditions, the inhibitory ability of the strain BD3900 on the formation of S. mutans biofilm was …

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Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi Oct 2017

Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi

Food and Machinery

Mechanical pulverization was generally used to fractionate starch granules, but this method produced broken starch granules, thus resulting in the difficulties in finding the relationship between particle size of starch granule and hydrolysis efficiency by enzymes. Therefore, a sedimentation method based on stokes law was developed to produce unbroken starch granules with different particle sizes. The results showed that four sizes of starch granules were obtained and their average equivalent particle diameters were 17.39, 25.81, 38.77, and 56.53 μm, respectively. Furthermore, smaller starch granules possessed large specific surface and exhibited higher hydrolysis rate. A negative correlation was observed between granule …

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Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi Oct 2017

Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi

Food and Machinery

To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the …

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Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui Oct 2017

Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui

Food and Machinery

A horseradish peroxidase enzyme-sensitized detection platform based on functionalized magnetic nanoparticles and gold nanoparticles was established with the nanomaterials as the carrier and the bisphenol A aptamer and the complementary strand as the biometric recognition unit. The method about rapid pretreatment and trace detection of bisphenol A in food matrix was established. The BPA aptamer binding to the magnetic nanomaterials could compete with the complementary strands of the aptamer and the horn root peroxidase (HRP) modified gold nanoparticles. The effect of HRP on the catalytic hydrolysis of the substrate resulted in the change of characteristic peaks at 450 nm, helping …

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Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong Oct 2017

Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong

Food and Machinery

Noni powders with the moisture content of 15.33% were prepared from fresh noni fruit by spray drying, then vacuum freeze drying to obtain samples with moisture content (0.44%～9.00%) by different dying time respectively. Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established. The results showed that IR absorption peak of water appeared about 1 640 cm-1, and the absorption peak was influenced by the freeze drying time. PLSR model with moisture content in range of 0.44%～9.00% in the noni fruit powder was also built, and the square of …

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Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology, Wei Xuan, He Jincheng, Ye Dapeng, Jie Dengfei Oct 2017

Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology, Wei Xuan, He Jincheng, Ye Dapeng, Jie Dengfei

Food and Machinery

This study collected the near infrared (NIR) hyperspectral images of 150 astringent persimmons, with the spectra are in 900~1700 nm. Monte Carlo-uninformative variable elimination (MC-UVE) algorithm and successive projections algorithm (SPA) were adopted to the optimization of wavelengths obtained from the region of interest (ROI). Eight wavelengths were selected by MC-UCE-SPA. These feature wavelengths were 924.69, 928.05, 1 112.72, 1 270.91, 1 365.3, 1 402.42, 1 453.06 and 1 547.69 nm, respectively. The spectral reflectance of the 8 feature wavelengths were applied to establish the detective model for the soluble solid content (SSC) of persimmon by partial least squares regression …

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Rapid Quantitative Detection Of Trehalose Syrup Component Based On Near Infrared Spectroscopy, Zheng Ruina, Xie Ding, Yang Qianyuan Oct 2017

Rapid Quantitative Detection Of Trehalose Syrup Component Based On Near Infrared Spectroscopy, Zheng Ruina, Xie Ding, Yang Qianyuan

Food and Machinery

A rapid detection method of using the near-infrared spectra（NIRS）to determine the concentration of syrup (trehalose, maltose and glucose ) in producing trehalose by synthase was established. The 65 NIRS samples of trehalose syrup were divided into a calibration set of 48 samples and a prediction set of 17 samples. Calculation results showed that the first derivative and savitzky-golay filter pretreatment is optimal, and the partial least squares (PLS) was more robust and predictive than the principal component regression (PCR) in building model by TQ analyst. Using PLS, 1D and savitzky-golay filter combination pretreatment model could not only reduce the background …

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Determination Of Hydrazodicarbonamide In Bread By High Performance Liquid Chromatography In Tandem Atmospheric Pressure Chemical Ionization Source Mass Spectrometry, Zhao Youyou, Hua Jin, Gao Yuanhui, Zhang Qi, Guo Haiqian, Zhang Xinxin, Yang Puchen Oct 2017

Determination Of Hydrazodicarbonamide In Bread By High Performance Liquid Chromatography In Tandem Atmospheric Pressure Chemical Ionization Source Mass Spectrometry, Zhao Youyou, Hua Jin, Gao Yuanhui, Zhang Qi, Guo Haiqian, Zhang Xinxin, Yang Puchen

Food and Machinery

A method of determining the content of hydrazodicarbonamide(HDC) in bread by high performance liquid chromatography in tandem atmospheric pressure chemical ionization source mass spectrometry (HPLC-APCI-MS) was established. Using 80 ℃ water as extractant, N-hexane extraction was used to remove sample impurities. And then the samples purified were separated by using Xbridge BEH Prep OBD Amide column. The gradient elution was performed by using wateracetonitrile (37) (v/v), with the flow velocity 0.6 mL/min. The ionization were achieved by using APCI source positive ion mode with MRM scan mode. The internal standard calibration curves were used for quantitative. The method of adding-recovery …

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Measurement Uncertainty Of 3 Alkaloids In Soup Flavor Seasoning By Lc-Ms/Ms, Ma Lixing, Lu Xu, Chen Richun Oct 2017

Measurement Uncertainty Of 3 Alkaloids In Soup Flavor Seasoning By Lc-Ms/Ms, Ma Lixing, Lu Xu, Chen Richun

Food and Machinery

In order to properly improve the integrity and reliability of the results, the LC-MS/MS method was used to determine the discrepancy of the detection results of papaverine, narcotine, thebaine in soup flavor seasoning powder. This paper based on “DB 31/2010—2012 of local standards for food safety, the Determination of Papaverine, Morphine, Narcotine, Codeine and Thebaine in Hot Pot Food by Liquid Chromatography-Tandem Mass Spectrometry”, analyzed the residue results of papaverine, narcotine, thebaine in soup flavor seasoning powder and the sources of the uncertainty of measurement. It also synthesized the total uncertainty. The results showed that the synthesis of relative standard …

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Regional Discrimination Of Three Kinds Of Tea By Isotope Ratio Analysis, Zhang Jianhui, Wang Xiali, Hu Yonghui, Fang Xuanqi, Dai Xuan, Zhang Li, Liu Lansong Oct 2017

Regional Discrimination Of Three Kinds Of Tea By Isotope Ratio Analysis, Zhang Jianhui, Wang Xiali, Hu Yonghui, Fang Xuanqi, Dai Xuan, Zhang Li, Liu Lansong

Food and Machinery

The isotope ratio of five kinds of heavy metal elements in tea samples from different areas was measured, and the variance, cluster and discriminant analyses were undertaken using SAS (statistical analysis system) software. The results showed that 206Pb/207Pb, 66Zn/67Zn, 68Zn/67Zn, 114Cd/110Cd, 112Cd/110Cd, 26Mg/25Mg 6 indexes existed significant differences in the three regions (99% significant level). The cluster analysis results of the six indexes showed that the clustering accuracy of samples form three regions as Guzhang (78.26%), Shimen (94.44%) and Anhua (92.10%). The …

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Research On Lawsuit Relief Mechanism Of Food Damage Infringement, Zhang Youlin Oct 2017

Research On Lawsuit Relief Mechanism Of Food Damage Infringement, Zhang Youlin

Food and Machinery

Compared with general tort, food damage infringement has such characteristics as victim scale, infringement subject diversification and serious damage. However, the current food tort litigation relief mechanism has not paid enough attention to these characteristics, resulting in a series of problems, such as the difficulty in providing evidence by victims, high litigation costs, and too loosetort liability. So it is necessity to establish a science public interestlawsuit system for food tort litigation, reverse the burden of proof in the food tort litigation, , and increase the food tort liability, so that to promote the smooth realization of the function of …

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