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Articles 211 - 240 of 525
Full-Text Articles in Food Processing
Effects Of Anthocyanins From Vitis Amurensis On Cognitive Impairment In Mice With Chronic Alcoholism, Liu He, He Yang, Gu Jia-Dong, Wen Lian-Kui
Effects Of Anthocyanins From Vitis Amurensis On Cognitive Impairment In Mice With Chronic Alcoholism, Liu He, He Yang, Gu Jia-Dong, Wen Lian-Kui
Food and Machinery
Objective: To study the effect of Vitis amurensis. anthocyanins on cognitive impairment induced by chronic alcoholism. Methods: The mice were divided into blank group, model group, low-dose and high-dose groups treated by anthocyanins from V. amurensis. The model of chronic alcoholism was established and intervened with anthocyanin from V. amurensis. Morris water maze and step-down test, antioxidant stress and cholinergic system related indexes were measured, and the hippocampal slices were observed. Results: After anthocyanins intervention, the escape latency of water maze test was shortened by 41.38%, the total swimming distance was shortened by 28.53%, the first stage time was shortened …
The Effects Of Eurotium Cristatum Fermentation Broth On Immunological Indicators In Immunosuppressive Mice, Peng Ying
Food and Machinery
Objective: This study aimed to study the effect of Eurotium cristatum fermentation broth on improving the immunity of immunosuppressive mice. Methods: Immunosuppressive model was established by intraperitoneal injection of cyclophosphamide (80 mg/kg) in mice. Then the immunosuppressive mice were fed with low, middle and high dose fermentation broth for 15 days. The spleen index, carbon clearance test, half hemolysis value (HC50), delayed-type hypersensitivity test and the content of IL-2 in serum were detected to explore the changes of immunological indexes in immunosuppressive mice treated with fermentation broth. Results: Compared with the model group, the fermentation broth of the …
Flavonoid Constituents And Antioxidant Activities Of Crude Ethanolic Extracts From Different Tissues Of Premna Puberula Pamb. In Guizhou, Yang Ning-Xian, Yang Jiao, Wang Yan-Qiu, Zhang Ming-Sheng
Flavonoid Constituents And Antioxidant Activities Of Crude Ethanolic Extracts From Different Tissues Of Premna Puberula Pamb. In Guizhou, Yang Ning-Xian, Yang Jiao, Wang Yan-Qiu, Zhang Ming-Sheng
Food and Machinery
Objective: To enrich natural sources of antioxidants. Methods: The scavenging ability of DPPH and ABTS+ of extracts from Guizhou Premna puberula Pamb. was detected by ultrasonic extraction of total phenols and total flavonoids from roots, stems and leaves. Results: All the tissues had certain antioxidant activity and the antioxidant activity of leaves was the strongest, which was positively correlated with the contents of total phenols and total flavonoids. When the mass concentration was 0.1 mg/mL, the DPPH radical scavenging rate of leaves could reach 82.5%, which was close to the total reducing power of VC. Conclusion: It indicated that …
Optimization Of Polysaccharide Extraction Process From Aralia Elata（Miq.） Seem By Complex Enzymes And The Research Of Its Antioxidant Activity, Zhang Gui-Juan, Chen Ji-Ling, Tao Hui-Zhu
Optimization Of Polysaccharide Extraction Process From Aralia Elata（Miq.） Seem By Complex Enzymes And The Research Of Its Antioxidant Activity, Zhang Gui-Juan, Chen Ji-Ling, Tao Hui-Zhu
Food and Machinery
Objective: This study aimed to optimization of polysaccharide extraction process from Aralia elata (Miq.) Seem by complex enzymes and research of its antioxidant activity. Methods: The cellulase, pectinase and papain were combined as the compound enzymes and used to extract the polysaccharide from A. elata (AEPS). Enzymolysis temperature, enzymolysis duration, and solid-liquid ratio as the independent variables, a three-level-three-factor scheme was designed using the Box-Behnken method. After that, the antioxidant activity of AEPS was determined by the free radical scavenging ability experiments. Results: The optimal process conditions for the extraction process of AEPS using complex enzymes were as follows: enzymolysis …
Tomato Dry Peeling Technology Based On Catalytic Infrared, Liu Ying, Qu Wen-Juan, Luo Sheng-Tong, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Tomato Dry Peeling Technology Based On Catalytic Infrared, Liu Ying, Qu Wen-Juan, Luo Sheng-Tong, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: An efficient and green method of peeling tomatoes was explored. Methods: A dry peeling method of tomatoes was carried out based on catalytic infrared equipment, and the effects of technological parameters on peeling performance and pulp quality of tomatoes were investigated and compared with traditional peeling methods of hot water and lye. Results: Infrared heating distance, temperature and time all had significant effects on the peelability and pulp quality of tomatoes. The optimum technological parameters of tomato dry peeling based on catalytic infrared was infrared heating temperature of 450 ℃, distance of 25 cm and time of 5 min. …
Preparation And Process Optimization Of Coconut Oil-Based Bile Salt Liposomes, Shi Zhen-Zhen, Bai Xin-Peng, Yue Yi-Jing
Preparation And Process Optimization Of Coconut Oil-Based Bile Salt Liposomes, Shi Zhen-Zhen, Bai Xin-Peng, Yue Yi-Jing
Food and Machinery
Objective: this study focuses on improving the water solubility of coconut oil and expand its application in food industry. Methods: According to the characteristics of the solubility of coconut oil, soybean lecithin - deoxycholate was used as shell material with coconut-oil core to establish coconut-oil bile salt liposomes by thin film dispersion method. Response surface optimization (RSM) was carried out according to the encapsulation rate, and the effects of several factors, including soybean lecithin/deoxycholate ratio, PBS/ anhydrous ethanol ratio, sample fat ratio, ultrasonic time, hydration time and hydration temperature, on the encapsulation rate were investigated. Results: The results showed that …
The Effect Of Different Cutting Methods Of Tobacco Leaves After Redrying On Cut Tobacco After Drying, Jin Yi, Li An-Qi, Li Pei-Pei, Xing Jian-Wei, Li Wen-Wei, Li Chao
The Effect Of Different Cutting Methods Of Tobacco Leaves After Redrying On Cut Tobacco After Drying, Jin Yi, Li An-Qi, Li Pei-Pei, Xing Jian-Wei, Li Wen-Wei, Li Chao
Food and Machinery
Objective: In order to study the influence of different slicing methods on the quality index of cured cut tobacco after redrying processing. Methods: The formula tobacco leaves of a certain specification were divided into 4 parts on average, and then sliced after different slicing treatments. The structure, filling value, petroleum ether extract content and total aroma components of dried cut tobacco were determined. In order to eliminate the correlation between different quality indexes, principal component analysis （PCA） was used to reduce the dimension of the quality indexes of cut tobacco. Finally, the sensory quality of cut tobacco was evaluated under …
Research Progress On The Effect Of Purple Sweet Potato Flour On The Processing Characteristics Of Wheat Dough, Hu Han, Wang Ya-Shu, Zhou Wen-Hua, Zhang Meng-Xiao, Tan Yu-Heng, Li Liang-Yi
Research Progress On The Effect Of Purple Sweet Potato Flour On The Processing Characteristics Of Wheat Dough, Hu Han, Wang Ya-Shu, Zhou Wen-Hua, Zhang Meng-Xiao, Tan Yu-Heng, Li Liang-Yi
Food and Machinery
The research on the processing characteristics of purple potato-wheat mixed flour in recent years, and the changes of purple potato flour on the rheological properties of wheat dough in terms of silty, texture, stretching, dynamic rheology were summarized. The change law of the influence of gelatinization and aging on the thermodynamic properties was reviewed. Moreover, the existing problems in the current research on purple sweet potato-wheat mixed flour were analyzed, and the future research directions has been prospected.
Review On Separation, Purification And Functional Activity Of Plant Tannin, Huang Da-Rong, Zhang Ya-Zhen, Zheng Bai-Tao, Du Bing, Li Pan
Review On Separation, Purification And Functional Activity Of Plant Tannin, Huang Da-Rong, Zhang Ya-Zhen, Zheng Bai-Tao, Du Bing, Li Pan
Food and Machinery
The types and applications of botanical tannin was reviewed. Moreover, the purification process and functional activity of tannin were summarized, and the relative mechanism was preliminarily introduced. The research direction in the future was also prospected.
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
Food Science (MS) Theses
Bovine milk (BM)-based formula is an alternative for many newborns who do not consume human milk. BM contains extracellular vesicles (EVs), bioactive compounds involved in intercellular communication which regulate critical developmental processes in early life. It was hypothesized that the industrial processing of raw BM affected the content and composition of BM EVs. It is critical to understand how industrial processing affects EVs in BM since changes in the content and composition may attenuate the functions of these bioactive compounds in human health. EVs from raw BM were isolated and characterized in accordance with the Minimal Information for Studies of …
Low-Oxygen Dry Aging Of Beef, Joseph A. Sonderman
Low-Oxygen Dry Aging Of Beef, Joseph A. Sonderman
Department of Animal Science: Dissertations, Theses, and Student Research
The objective of this research project was to determine the effects of removing oxygen from the beef dry aging process. Boneless upper 2/3 Choice beef strip loins (n = 18) were randomly assigned to three aging treatments: wet aging, traditional (aerobic) dry aging, and low-oxygen dry aging. All treatments were aged for 41 days at 2 ± 1°C. The dry-aged treatments were held at 50% relative humidity (RH) with a fan speed of 2,200 revolutions per minute (RPM). Low-oxygen dry-aged samples were aged in chambers housed within an oxygen impermeable film bubble. After aging, yield was determined for the …
Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke
Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke
Articles
The microbiological profiles and responses of native microflora of endive were investigated using a model process line, to establish where a defined PFW should be optimally applied to retain or improve produce microbiological quality. The PFW processes were compared with tap water and ClO2. The antimicrobial efficacy of PFW was quantified by determining the reduction in microbial load, the microbial viability and vitality. Depending on the stage of application of PFW, up to 5 log10-cycles reduction was achieved, accompanied by a reduction of metabolic activity, but not necessarily with a decrease in metabolic vitality. Multiple application …
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Food and Machinery
Objective: To strengthen the comprehensive utilization of Dendrobium officinale（D. officinale） resources. Methods: The functional composition, antioxidant activity and their pearson correlation analysis of D. officinale stem, leaf and flower were studied and compared. Results: The results showed that the contents of 4 main functional components and antioxidant activity were significantly different between the stem, leaf and flower from D. officinale, the polysaccharide of leaf and flower were lower than that observed in stem: Stem（31.00%）＞Leaf（15.04%）＞Flower（8.11%）; However, compared with stem, the total flavonoid, total polyphenol and total alkaloids contents of leaf and flower were much higher. The results of DPPH, ABTS, FRAP …
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
The materials and information about Facts up Front labeling from the official website were collected. The practice experience was summarized in terms of the characteristics, types, comparison to the base case of a similar FOP labels, and comparison of implementation effects with other FOP labels. Consequently some advices were provided to start and develop the FOP labeling in China.
Study On Quality Control Of Edible Areca During Shelf Life, Li Liang-Yi, Pan Fei-Bing, Zhou Wen-Hua, Qian Xin, Wang You-Ren, Mo Hua
Study On Quality Control Of Edible Areca During Shelf Life, Li Liang-Yi, Pan Fei-Bing, Zhou Wen-Hua, Qian Xin, Wang You-Ren, Mo Hua
Food and Machinery
Objective： The reasons for the brining and whitening of the edible betel nut were investigated. Methods: conducts research and analysis by collecting patents related to edible betel nut brine between 2000 and 2020, as well as related factory cases. Results: In the preparation process of edible betel nut brine, the particle size of raw materials, the temperature and humidity of the environment, the moisture content in the sample and the automation of the equipment may cause the edible betel nut to return to brine and white. Conclusion: In the processing of areca nuts, the methods of strictly controlling water content, …
Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei
Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei
Food and Machinery
Objective: To study the effect and mechanism of the high-pressure jet mill on the stability of oat pulp, and to provide a theoretical reference for the processing of whole grain beverages. Methods: The oat pulp was processed with different pressures and high-pressure jet mills, and the morphology, instability index, particle size, and rheological properties of the storage period (30 d) were compared. Moreover the microscopic morphology (optical microscope, laser confocal scanning microscope), scanning electron microscope), soluble component content (soluble solids, soluble protein, soluble dietary fiber) were analyzed. Results: The high-pressure jet mill treatment gradually reduced the particle size, instability index, …
Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng
Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng
Food and Machinery
Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with …
Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian
Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian
Food and Machinery
Objective: Studying the enzymatic characteristics of pathogens can indirectly understand the pathogenic ability of pathogens to the host under different conditions. Methods: The composition and transmission electron microscope observation of the olecranon peach infected by the strain Bacillus velezensis zk1 before and after were investigated. The effects of temperature, pH and metal ions on the enzyme activity were studied by using a single substrate induced by the production of amylase, cellulose, pectinase and xylanase in the strain. Results: After being infected by the strain, the olecranon peach tissue cells were damaged, and the contents of starch, cellulose, hemicellulose and pectin …
Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong
Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong
Food and Machinery
Objective： To reveal the compositions of betalains (BLs) from pitaya fruit and their distribution in different parts. Methods: Three types of pitaya fruits, red peel-red flesh (RR), red peel-white flesh (RW), and yellow peel-white flesh (YW), were selected. The screening and confirmation of BLs were performed by ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC QTOF-MS/MS). Results: A total of 19 components were identified, including betanin, phyllocactin, indicaxanthin, etc. Most components (14) were identified from the peel part of RR fruit, and secondly, 12 components from the flesh part of RR fruit and nine components from the peel part of RW fruit. Conclusion: …
Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Food and Machinery
Objective： To study the difference of comprehensive nutrition quality, different flaxseed varieties were investigated. Methods: 12 flaxseed varieties from 6 producing areas were used as research objects, eight nutrition components, including alpha-linolenic acid, were used evaluation index, 12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology. Results: Three principal components were extracted from 8 indexes by principal component analysis, and their cumulative contribution rate reaches 87.608%, reflecting better the comprehensive information of 12 flaxseed varieties. Crude protein, total amino acid, iron, and alpha-linolenic acid contents can be a comprehensive evaluation index of …
Correlation Between The Preparation Technology Of The Maillard Reaction Intermediates Derived From Vegetable Peptides And The Smoking Quality And Style Of Its Flavoring Cigarettes, Lei Sheng, Cui He-Ping, Yang Qian-Xu, Wang Kai, Liu Zhi-Hua, Duan Yan-Qing, Wang Jin, Zhang Xiao-Ming
Correlation Between The Preparation Technology Of The Maillard Reaction Intermediates Derived From Vegetable Peptides And The Smoking Quality And Style Of Its Flavoring Cigarettes, Lei Sheng, Cui He-Ping, Yang Qian-Xu, Wang Kai, Liu Zhi-Hua, Duan Yan-Qing, Wang Jin, Zhang Xiao-Ming
Food and Machinery
Objective： Maillard reaction intermediates were prepared from the enzymatical hydrolysates of vegetable proteins. Then they were added to cigarettes to improve the smoking quality and enhance the aroma style of cigarettes. Methods: the vegetable protein such as corn protein, sunflower seed protein, wheat gluten protein and soybean protein were hydrolyzed by alkaline protease and flavourase under different conditions. The enzymatic hydrolysates were mixed with reducing sugar at a ratio of mhydrolysates∶msugar=100∶15. The formation conditions of the peptide-derived Maillard intermediates were determined through the Maillard reaction performed under the stepwise increase of temperature. The intermediates prepared under …
Determination Of 9 Kinds Of Fatty Acids In Vegetable Oil By Hplc-Elsd, Niu Qian-Qian, Xu Xin, Zeng Xue-Ying, Zhong Hai-Yan, Xu You-Zhi
Determination Of 9 Kinds Of Fatty Acids In Vegetable Oil By Hplc-Elsd, Niu Qian-Qian, Xu Xin, Zeng Xue-Ying, Zhong Hai-Yan, Xu You-Zhi
Food and Machinery
Objective： Due to the blackness of sensitivity, selectivity and fatty acid quantification of traditional methods, a new method for determining fatty acids in vegetable oils without derivation was developed. Methods: The content and types of fatty acids in vegetable oil were analyzed more accurately by high-performance liquid chromatography combined with evaporative light scattering detector, CNW C18-WP column (4.6 mm×250 mm, 5 μm) was used. Mobile phase A was 0.1% formic acid aqueous solution, and mobile phase B was 0.1% formic acid methanol solution, using gradient elution at the flow rate of 1.0 mL/min; the temperature of the …
Simultaneous Determination Of Rodenticide Residues In Meat By Liquid Chromatography-Tandem Mass Spectrometry, Zhong Fei-Fei, Xu Wen-Yang, Yang Yun, Xie Fang-Yun, Song Yang, Huang Yan
Simultaneous Determination Of Rodenticide Residues In Meat By Liquid Chromatography-Tandem Mass Spectrometry, Zhong Fei-Fei, Xu Wen-Yang, Yang Yun, Xie Fang-Yun, Song Yang, Huang Yan
Food and Machinery
Objective: To establish a LC/MS-MS method for simultaneous determination of 11 rodenticides in meat. Methods: The sample was extracted with acetonitrile, QuEChERs extraction salt packet was used for purification, and liquid chromatography-mass spectrometry for qualitative and quantitative analysis of 11 rodenticide residues in meat. In this method, 0.05 mol/L ammonium acetate aqueous solution and methanol was adopted as mobile phase elution, with positive ion mode scanning for electrospray ionization. The external standard method was adopted for quantitative analysis. Results: The standard solution showed a linear relationship in the range of 0.2~100.0 μg/L, and the correlation coefficient was greater than 0.99 …
Determination Of 19 Antidepressants In Health Food By High-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry, Liu Jie, Zhu Xiao-Ling, Peng Qing-Zhi, Zhou Tao-Hong, Gong Lei, Wu Wan-Qing
Determination Of 19 Antidepressants In Health Food By High-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry, Liu Jie, Zhu Xiao-Ling, Peng Qing-Zhi, Zhou Tao-Hong, Gong Lei, Wu Wan-Qing
Food and Machinery
Objective: To establish a rapid qualitative and quantitative analysis method, HPLC-quadrupole-time-of-flight mass spectrometry was used to determine the illegal addition of 19 antidepressants in healthy food. Methods: The samples were extracted by methanol with ultrasonic extraction procedure and then separated on a reversed-phase C18 column, with acetonitrile and 0.1% formic acid aqueous as the mobile phases in gradient elution mode. The target compounds were detected in electrospray positive ion, and the data were matched with the established database of precursor ion and secondary fragment accurate mass. Results: The linear range of the 19 compounds was 5~100 μg/L, and the …
Uncertainty Evaluation For The Determination Of 4 Kinds Of Sulfonamides Residues In Pork By Lc-Ms/Ms, Yan Shun-Hua, Wang Ya-Li, Xia-Yi-La· Ai-Ni
Uncertainty Evaluation For The Determination Of 4 Kinds Of Sulfonamides Residues In Pork By Lc-Ms/Ms, Yan Shun-Hua, Wang Ya-Li, Xia-Yi-La· Ai-Ni
Food and Machinery
Objective: The uncertainty in determination of sulfamonomethoxine（SMM）, sulfadimethoxine（SDM）, sulfamethoxazole（SMZ） and sulfamethazine（SM2） in pork was evaluated by using LC-MS/MS techniqne. Methods: The uncertainty caused by various factors in the whole process of determination was analyzed, including weighing, solution preparation, sample extraction and purification, apparatus measure，recovery，etc. Results: The expand uncertainties for SMM, SDM, SMZ and SM2 were 9.4, 18.1, 12.0 and 15.6 μg/kg, respectively. Conclusion: The results showed that the main sources of uncertainty arouse from the measurement repeatability, standard solution and curve fitting.
Synthesis Of Artificial Antigen And Elisa Identification Of Mouse Polyclonal Antiserum Against Clonidine Hydrochloride, Wang Yao, Cao Jin-Bo, Li Tie-Mei, Pang Xing-Hao, Hu Xiao-Fei
Synthesis Of Artificial Antigen And Elisa Identification Of Mouse Polyclonal Antiserum Against Clonidine Hydrochloride, Wang Yao, Cao Jin-Bo, Li Tie-Mei, Pang Xing-Hao, Hu Xiao-Fei
Food and Machinery
Objective: The aim of this study was to obtain highly sensitive and specific mouse polyclonal antiserum of Clonidine hydrochloride (CLO). Methods: Apraclonidine (ACLO), a derivative of CLO, was acted as hapten of clonidine (CLO) to synthesize immune antigen CLO-BSA and envelope antigen CLO-OVA by glutaraldehyde (GA). The coupling effect was identified by ultraviolet scanning and polyacrylamide gel electrophoresis. Then, BALB/c mice were immunized and their immunological characteristics were identified by indirect ELISA and indirect competitive ELISA. Results: The titer of polyclonal antiserum of all mice were higher than 1∶12 800, and the polyclonal antiserum of No.3 mouse has the best …
Risk Analysis Of The Acrylamide Contamination In Food, Huang Yan, Song Sheng, Xu Wen-Yang, Li Can
Risk Analysis Of The Acrylamide Contamination In Food, Huang Yan, Song Sheng, Xu Wen-Yang, Li Can
Food and Machinery
Objective： The acrylamide contamination in various foods was investigated to help to control the potential food safety risks. Methods: the laboratory targeted collection of 610 food samples that may be contaminated by acrylamide, involving 8 types of food such as cakes, biscuits, potato foods, puffed foods, etc., which are inspected in accordance with "Determination of Acrylamide in Foods of National Food Safety Standards" GB 5009.204—2014. Results: Acrylamide was detected in 73 samples, and the detection rate reached 12.0%. Among them, potato foods, biscuits, cakes and other foods had different degrees of acrylamide contamination, while the acrylamide contamination in potato chips …
Control Technology Of High Speed Food Sorting Robot Based On Closed Loop And Feedforward Control, Liu Zhen-Yu, Xue Yu-Qiang, Xie Zu-Qiang
Control Technology Of High Speed Food Sorting Robot Based On Closed Loop And Feedforward Control, Liu Zhen-Yu, Xue Yu-Qiang, Xie Zu-Qiang
Food and Machinery
Objective: in view of the current situation that the food sorting robot has higher and higher requirements for speed and precision. Methods: Based on the system architecture of high-speed parallel food sorting robot, a control method of high-speed parallel food sorting robot is proposed, which combines the traditional closed-loop control of kinematics with the feedforward control of torque; Based on the original genetic algorithm tuning PID control parameters, the torque feedforward control method is introduced for dynamic control; The dynamic tracking accuracy and joint torque of the system are compared and analyzed, and the superiority of the control method is …
Design And Experiment Of Penaeus Vannamei Freezing Point And Low Temperature Heat Pump Drying Control System Based On Fuzzy Control, Wang Guo-Jie, Mu Gang, Huo Jin, Zhang Qian, Zhang Guo-Chen
Design And Experiment Of Penaeus Vannamei Freezing Point And Low Temperature Heat Pump Drying Control System Based On Fuzzy Control, Wang Guo-Jie, Mu Gang, Huo Jin, Zhang Qian, Zhang Guo-Chen
Food and Machinery
Objective: In order to meet the refined requirements of temperature during the drying process of Penaeus vannamei freezing point and low temperature heat pump. Methods: A heat pump drying control system based on Siemens S7-300 PLC was designed. The system adopted a fuzzy control strategy. And a fuzzy controller with “two-dimensional input and one-dimensional output” was designed using the fuzzy logic toolbox of Matlab. According to the drying process of prawns, a data collection program and an execution program were designed to control the temperature of the drying oven. And the drying process was monitored and managed through the human-machine …
Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu
Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu
Food and Machinery
To echo with that, packaging design of food must arm itself with updated understandings on new happenings, such as fine-sorted scenes of consumption and afterwards experience, unexpected fun and amusement brought by package itself, more confidence in national culture, stronger attribute of social contact and more attention to sustainable development.