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Food Processing Commons™

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2023

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Articles 391 - 420 of 642

Full-Text Articles in Food Processing

Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding, Wan Chang-Lin, Wen Jia-Wei, Yang Wei Apr 2023

Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding, Wan Chang-Lin, Wen Jia-Wei, Yang Wei

Food and Machinery

From the perspective of food packaging design, the interaction between packaging and consumer behaviors was explored through the analysis of their demand trends. This review analyzed the performance characteristics of consumer experience at instinct level, behavior level and reflection level between users and packaging, and discussed the design strategies of food packaging at different levels. In view of the multi-dimensional needs of consumers, the emotional responses to products from visual and non-visual sensory experience at the instinct level can be responded and thereby attract their attentions. At the behavioral level, it starts from interesting, humanized and intelligent interaction, prompt and …

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The Application Of Pet Healing Elements In Food Packaging Design, Wang Cong-Hui Apr 2023

The Application Of Pet Healing Elements In Food Packaging Design, Wang Cong-Hui

Food and Machinery

Pet healing refers to the purpose of interacting with cute animals or animal images to achieve emotional resonance, relieve psychological pressure and dispel negative emotions. This review introduced the origin of the healing system and the meaning of cute-pet healing, analyzed the compatibility of the relative elements and food packaging. Moreover, the application of cute-pet healing element in food packaging design was also discussed.

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Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie Apr 2023

Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie

Food and Machinery

Objective: This study aimed to preserve the flavor of Xiangpai brined beef and prolong its shelf life. Methods: High-throughput sequencing was performed in Xiangpai brined beef samples with different storage time (0, 4, 8, 12, 16 d). Results: A total of 1 116 813 effective gene sequence bands were obtained, with an average of 74 454 bands per sample. Alpha diversity analysis showed that LNR8d had the highest bacterial abundance, while LNR4d had the lowest bacterial abundance. The results showed that during storage, Firmicutes, Proteobacteria and Cyanobacteria were dominant bacteria in the 15 brined beef samples. Bacillus was the dominant …

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Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang Apr 2023

Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang

Food and Machinery

Objective: To evaluate the effect of immersion frozen storage （IFS） on quality of the unwashed silver carp surimi. Methods: The surimi samples were immersed into liquid coolant non-contacted and stored at (-20±2) ℃ for 60 days, and changes in the Ca2+-ATPase activity, carbonyl content, thiobarbituric acid value （TBA）, as well as the strength, water holding capacity and structure of surimi gel during frozen storage were analyzed, using the traditional frozen storage （TFS） as a control. Results: The results were showed that surimi in IFS group passed through the maximum ice crystal formation zone in 10 min, which was …

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Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi Apr 2023

Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi

Food and Machinery

Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.

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Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min Apr 2023

Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min

Food and Machinery

Objective: This study aimed to realize the high-value utilization of biological active ingredients and anti-inflammatory peptides from the Pinctada martensii meat. Methods: The hydrolysis process of the P. martensii meat was optimized by single factor test and response surface test with degree of hydrolysis (DH) as the index. The amino acid composition and anti-inflammatory activity of P. martensii meat hydrolysate peptides were evaluated and analyzed. Results: The results showed that neutral protease was the optimal enzyme, and the optimal hydrolysis conditions were solid-liquid ratio 1∶1 (g/mL), temperature 46.3 ℃, hydrolysis time 1.4 h, and substrate ratio 0.3%. The hydrolysis degree …

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Optimization Of Polyphenols Process And Their Hypoglycemic And Antioxidant Activities Of Porphyra Haitanensis, Chen Xiao-Chen, Du Xi-Ping, Zhou Li-Juan, Wu Ling, Li Zhi-Peng, Yang Yuan-Fan Apr 2023

Optimization Of Polyphenols Process And Their Hypoglycemic And Antioxidant Activities Of Porphyra Haitanensis, Chen Xiao-Chen, Du Xi-Ping, Zhou Li-Juan, Wu Ling, Li Zhi-Peng, Yang Yuan-Fan

Food and Machinery

Objective: This study aimed to optimize the extraction process of Porphyra haitanensis polyphenols to develop natural hypoglycemic foods. Methods: The Box-Behnken response surface method was used to optimize the extraction process of P. haitanensis polyphenols. The α-glucosidase inhibition activity was applied to evaluate the hypoglycemic activity of P. haitanensis polyphenols at different harvest periods, and the antioxidant activities of them were evaluated based on DPPH, ABTS+ radical scavenging rate and ORAC value. Results: The optimal extraction process conditions were liquid-solid ratio (Vethanol∶mP. haitanensis) 51∶1, ethanol concentration 56% and ultrasonication time 51 min. Under the control …

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Characterization And Antioxidant Activity Determination Of Polysaccharide From Yam Peel Residue, Hang Shu-Yang, Yang Liu-Zhi, Shi Miao-Miao, Yan Yi-Zhe, Liu Yan-Qi Apr 2023

Characterization And Antioxidant Activity Determination Of Polysaccharide From Yam Peel Residue, Hang Shu-Yang, Yang Liu-Zhi, Shi Miao-Miao, Yan Yi-Zhe, Liu Yan-Qi

Food and Machinery

Objective: This study aimed to fully develop the utilization value of yam bark. Methods: The extraction of polysaccharides from yam bark and the residue of polyphenols and flavonoids extracted by ethanol was carried out by water extraction and alcohol precipitation method. The polysaccharides of yam peel (P1) and yam peel residue (P2) were obtained. The structural characteristics and antioxidant activities of P1 and P2 were analyzed. Results: The yield of P1 and P2 were similar, but the polysaccharide content of P2 (33.5%) was about twice that of P1 (17.8%). Both P1 and P2 have loose and porous structures, and P2 …

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Comparative Analysis Of Physicochemical Properties And Instant Properties Of Four Root Starches In Wuling Mountain Area, Mi Wang, Chen Ji, Yu Ji, Yao Mao-Jun, Ma Cheng-Jin, Li Yun-Tong Apr 2023

Comparative Analysis Of Physicochemical Properties And Instant Properties Of Four Root Starches In Wuling Mountain Area, Mi Wang, Chen Ji, Yu Ji, Yao Mao-Jun, Ma Cheng-Jin, Li Yun-Tong

Food and Machinery

Objective: Kudzu root, fern root, lily, and yam bean are characteristic plant resources in Wuling Mountain Area, the gelatinization and instant properties of these four starches was analyzed in this study. Methods: SEM, RVA, and DSC were used to investigate the gelatinization properties of the starches, and the transparency and apparent fluidity of starch pastes was used to analysis the instant properties. Results: The granule of kudzu root, fern root, and yam bean starches showed similar morphology, most of which are spherical, but lily starch exhibited spindle-shaped morphology. The RVA results showed that the peak viscosity of lily starch was …

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Nutritional Value And Development Prospect Of Edible Dock, Wang Xiao-Jie, Liu Kang, Zhang Li, Zheng Ming-Ming, Zhou Yi-Bin Apr 2023

Nutritional Value And Development Prospect Of Edible Dock, Wang Xiao-Jie, Liu Kang, Zhang Li, Zheng Ming-Ming, Zhou Yi-Bin

Food and Machinery

To investigate the physicochemical properties of edible dock, promote its processing and develop the related products, the safety, advantages as a new food raw material, nutritional components, health efficacy and application status of the edible dock were reviewed, and the prospects for the development of edible dock products were also presented.

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Preparation Of W/O/W Pickering Emulsion Based On Ursolic Acid, Liu Dong-Xue, Xiao Qian, Liu Cheng-Guo, Luo Jie, Luo Yang, Zhou Hui Apr 2023

Preparation Of W/O/W Pickering Emulsion Based On Ursolic Acid, Liu Dong-Xue, Xiao Qian, Liu Cheng-Guo, Luo Jie, Luo Yang, Zhou Hui

Food and Machinery

Objective: This study aimed to improve the application range and bioavailability of ursolic acid. Methods: The W/O/W pickering emulsion was prepared by a two-step process with ursolic acid as emulsifier and pectin as external aqueous phase. The preparation conditions of W/O emulsion were optimized by a single factor experiment, and the effects of pectin mass concentration on physicochemical properties, microstructure, rheological properties and long-term stability of W/O/W pickering emulsion were studied. Results: The optimal preparation technology of W/O emulsion was ursolic acid mass concentration of 4 g/100 mL, water-oil mass ratio of 2∶3, homogenization speed of 9 000 r/min, homogenization …

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Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid, Zheng Xi, Zou Yan-Jun-Jie, Zhou Mi-Ya, Ren Xu Apr 2023

Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid, Zheng Xi, Zou Yan-Jun-Jie, Zhou Mi-Ya, Ren Xu

Food and Machinery

Objective： This study aimed to improve the yield and gelling property of lemon pectin. Methods: Oxalic acid was used to extract pectin from lemon residue. The factors of optimal ratio of solid-liquid, pH, extraction temperature and extraction time were optimized through single factor experiments and orthogonal experiments. The purity, degree of esterification and rheological properties of the extracted lemon pectin were analyzed. The differences of gelling property between the extracted lemon pectin and two kinds of commercial high methoxyl pectins (HMP-1, HMP-2) were compared. Results: The results showed that the yield of pectin extract was 22.83%, with total galacturonic acid …

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Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin Apr 2023

Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin

Food and Machinery

Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic …

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Study On Process Optimization And Antioxidant Properties Of Passion Fruit And Apple Compound Fermented Milk Beverage, Jia Qing-Chao Apr 2023

Study On Process Optimization And Antioxidant Properties Of Passion Fruit And Apple Compound Fermented Milk Beverage, Jia Qing-Chao

Food and Machinery

Objective: Using passion fruit, apple and pure milk as raw materials, the optimum preparation technology and antioxidant activity of passion fruit apple flavor fermented milk were studied. Methods: Taking sensory evaluation and protein content as indicators, the effects of apple juice addition, passion fruit juice addition, sucrose addition, fermentation time and starter inoculation on sensory quality of passion fruit apple flavor fermented milk were studied by single factor test using fuzzy mathematics evaluation method. The fermentation process conditions of passion fruit apple flavor fermented milk were optimized by response surface methodology, and the antioxidant activity and various indexes of fermented …

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Study On Brewing Technology Of Black Tea With Suitable Taste, Wang Rong, Wang Bin, Li Min, Tan Li, Xiao Wen-Jun Apr 2023

Study On Brewing Technology Of Black Tea With Suitable Taste, Wang Rong, Wang Bin, Li Min, Tan Li, Xiao Wen-Jun

Food and Machinery

Objective: This study aimed to explore the upper limit and technical parameters of black tea brewing with suitable taste and establish the relative brewing method system of daily drinking. Methods: The black tea soup was prepared by sensory evaluation method and diluted in a gradient with one bud and two leaves and then was tasted and scored by 50 volunteers to determine the appropriate taste consistency. On the basis of determining the suitable taste concentration, the quality concentrations of water extract, theaflavin and theaflavin under the suitable taste were used as the indexes to optimize and screen the technical parameters …

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Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel, Chen Ting-Ting, Guo Quan-You, Bao Hai-Rong Apr 2023

Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel, Chen Ting-Ting, Guo Quan-You, Bao Hai-Rong

Food and Machinery

The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.

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Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping Apr 2023

Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping

Food and Machinery

The principles and structures of flow cytometer, the methods and applications of flow cytometry in microbial detection of dairy products were introduced in this review, and the future research direction was prospected.

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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 Apr 2023

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.

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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 Apr 2023

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 …

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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 Apr 2023

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 …

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Physicochemical Properties Of Layered Starch Of Japonica Rice, Zhang Chu-Jia, Jia Jian-Hui, Gao Man, Liu Ying, Dou Bo-Xin, Zhang Na Apr 2023

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 …

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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 Apr 2023

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 …

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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 Apr 2023

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 R2c, R2p, RMSEC, and RMSEP …

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Determination Of 24 Pesticide Residues In Fresh Edible Fungiby Dispersive Solid Phase Extraction-Gas Chromatography Coupled With Tandem Mass Spectrometry, Shen Xia Apr 2023

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 …

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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 Apr 2023

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 …

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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 Apr 2023

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 …

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French Food Safety Labeling System And Enlightenment, Jiang Ding, Chen Wen-Hua Apr 2023

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 …

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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 Apr 2023

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 …

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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 Apr 2023

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 …

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Optimization And Experiment Of Vibrating Screening Device For Constricted Razor, Liu Han, Shentu Liu-Fang, Sun Xing-Zhao, Wang Meng, Zhang Peng-Cheng Apr 2023

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 …

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