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Articles 1921 - 1950 of 5782
Full-Text Articles in Food Processing
Analysis Of Edible Areca Products Based On Electronic Tongue Technology, Chao Yu-Zhou, Liu Yi, Zhao Zhi-You, Xia Yan-Bin
Analysis Of Edible Areca Products Based On Electronic Tongue Technology, Chao Yu-Zhou, Liu Yi, Zhao Zhi-You, Xia Yan-Bin
Food and Machinery
Objective: Electronic tongue technology was used to analyze the taste of edible areca and compared with sensory evaluation to provide a more objective and accurate evaluation method. Methods: The taste of 12 different areca products from 8 enterprises was analyzed using electronic tongue, sensory evaluation, and multivariate statistical methods. Results: There were significant differences in the areca taste index between different brands; the samples were divided into three groups by principal component analysis, factor analysis and cluster analysis, and each cluster had its unique taste characteristics. Combined with the electronic tongue and sensory evaluation, the results were consistent except for …
Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease, Lin Peng-Cheng, Cao Jun-Han, Xie Wan-Cui
Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease, Lin Peng-Cheng, Cao Jun-Han, Xie Wan-Cui
Food and Machinery
This article summarizes the mechanism by which dietary polyphenols improve inflammatory bowel disease by regulating oxidative stress, protecting the intestinal mucosal barrier, regulating intestinal flora and metabolites, highlights the regulatory effect of dietary polyphenols on inflammatory bowel disease inflammatory signaling pathways, and prospects to the research direction of dietary polyphenols in the nutritional intervention field of inflammatory bowel disease and other diseases.
Nutrition Misunderstanding Of Competitive Athletes And Its Improvement, Zeng Jia
Nutrition Misunderstanding Of Competitive Athletes And Its Improvement, Zeng Jia
Food and Machinery
At present, the main problems in athletes' diet include imbalance in the proportion of nutrients, unreasonable distribution of nutrients and calories, insufficient intake of trace elements, lack of awareness of nutrition matching, etc. Therefore, a few measures such as scientific nutrition matching, rational distribution of calories for three meals, paying attention to the intake and distribution of trace elements, and strengthening nutrition education for athletes were proposed, and this is the healthy basis for maintaining the best competitive state of competitive athletes.
Research Progress On Management Of Athletes’ Dietary Nutrition, Jing Xi-Min
Research Progress On Management Of Athletes’ Dietary Nutrition, Jing Xi-Min
Food and Machinery
By systematically selecting, combing and analyzing the published papers on the literature retrieval websites, such as SCI、CNKI, etc., this review summarized the current research progress of foreign and domestic sports dietary nutrition of athletes, and explored the metabolic laws and nutrition management strategies of energy, carbohydrates, protein and fat, in order to provide some references for theoretical development of sports nutrition and the research and manufacturing of sports nutrition food in China.
Research On Development Model Of Gastronomy Tourism, Liu Cang
Research On Development Model Of Gastronomy Tourism, Liu Cang
Food and Machinery
The value and significance of food tourism were analyzed from two aspects including consumer satisfaction and economic development. The development model of food tourism was classified into three categories, i. e., regional food tourism, festival food tourism and theme food tourism, and the development status of the three kinds of modes in and outside China was also enumerated. Finally, suggestions are given for the development of food tourism in the future.
Research Progress On Application Of Compound Edible Gum In Meat Products, Zhang Gen-Sheng, Zhao Jin-Na, Yu Shi-You, Wang Jun-Ru
Research Progress On Application Of Compound Edible Gum In Meat Products, Zhang Gen-Sheng, Zhao Jin-Na, Yu Shi-You, Wang Jun-Ru
Food and Machinery
The application of compound edible gum in meat processing and its effect on the quality of meat products were reviewed. The compound edible glue plays an important role in protein protection, gel water, emulsion stability, quality improvement and preservation. However, the proportion of species and distribution of edible gum and its action mechanism of improving the meat quality remains to be further studied.
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing, Wu Li-Xiang, Zhang Wen, Tong Qiu-Xia, Ni Li
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing, Wu Li-Xiang, Zhang Wen, Tong Qiu-Xia, Ni Li
Food and Machinery
Objective: Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to separate and identify the volatile components of Pacific saury. Methods: The odor threshold was used to calculate the relative odor activity value (ROAV) to determine the critical aroma component of the samples under different processing stages. Principal components analysis and variable importance for the projection (VIP) values were used to determine characteristic flavor compounds at different stages. Results: The results showed that 63 volatile components were detected in Pacific saury samples, and aldehydes were the main flavor substances. (E, Z)-2,6-nonadienal, Octanal, Methional, (Z)-4-heptenal, (E, E)-2,6 nonadienal and 1-octene-3 …
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil, Chang Xiang-Yu, Li Hui-Qing, Cao Ye-Xia, Zhang Xin-Rui
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil, Chang Xiang-Yu, Li Hui-Qing, Cao Ye-Xia, Zhang Xin-Rui
Food and Machinery
Objective: In order to overcome the disadvantageous volatility and degradability of essential oil, microsphere was prepared with polymer as wall material to encapsulate essential oil for sustaining release. Methods: The Lemon essential oil was extracted from the steam distillation, the essential oil microspheres were prepared by emulsion cross-linking method taking sodium alginate/gelatin used as the wall material, and solvent evaporating technique Polylactic acid-Glycolic Acid copolymer (PLGA) as the wall material. The properties of the microspheres were compared by yield rate, entrapment efficiency and slow release behavior, and their thermal stability was tested by thermogravimetric analysis. Results: The diameter of the …
Dark Tea Polysaccharide-Iron Produced By Ultra-High Static Pressure And Its Digestion Properties In Vitro, Jia Shi-Rong, He Hong, An Feng-Ping, Zeng Sao-Xiao, Song Hong-Bo
Dark Tea Polysaccharide-Iron Produced By Ultra-High Static Pressure And Its Digestion Properties In Vitro, Jia Shi-Rong, He Hong, An Feng-Ping, Zeng Sao-Xiao, Song Hong-Bo
Food and Machinery
Objective: Given the disadvantages of a traditional heating method for preparing polysaccharide-iron, such as long producing time and low iron binding rate, the aim was to optimize the preparation technology of dark tea polysaccharide-iron (DTPIC-HP) under ultra-high static pressure and investigate its digestion characteristics in vitro. Methods: DTPIC-HP was prepared by ultra-high static pressure with black tea polysaccharide as material. The preparation conditions were optimized, and the stability and bioavailability in vitro were investigated. Results: The effects of pressure, the ratio of polysaccharide to iron and treatment time on the iron content in DTPIC-HP were non-linear, and quadratic and interactive …
Effects Of The Addition Of Pumpkin Powder On The Quality Characteristics Of Fresh Noodles, Tan Yu-Heng, Li Liang-Yi, Ma Yan, Luo Ao-Jie, Hu Han, Zhou Wen-Hua
Effects Of The Addition Of Pumpkin Powder On The Quality Characteristics Of Fresh Noodles, Tan Yu-Heng, Li Liang-Yi, Ma Yan, Luo Ao-Jie, Hu Han, Zhou Wen-Hua
Food and Machinery
Objective: This study focuses on the effect of different additions of pumpkin powder on the quality characteristics of fresh pumpkin noodles. Methods: The color, cooking characteristics, texture characteristics and sensory evaluation scores of fresh noodles with different additions of pumpkin powder were determined, and the comprehensive evaluation was carried out by correlation analysis and principal component analysis. Results: With the increase in the amount of pumpkin powder added, the brightness of the fresh noodles decreased and the color changed from bright yellow to orange yellow. The 5% pumpkin powder fresh noodles had the lowest breakage rate and loss rate, and …
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi, Yang Xi-Ming, Xu Hong-Yan, Liu Si-Qi, Zhang Ming-Yan, Chen Chun-Ping
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi, Yang Xi-Ming, Xu Hong-Yan, Liu Si-Qi, Zhang Ming-Yan, Chen Chun-Ping
Food and Machinery
In this review, the composition and physiological effects of polysaccharides from edible fungi, the direct intervention of edible fungi polysaccharides in inflammatory bowel disease, and the indirect intervention by regulating gutmicrobiota were summarized. In addition, some suggestions for further study of the polysaccharides from edible fungi were put forward.
Design And Statics Analysis Of A Novel Under-Actuated Robot Hand, Jiang Rui-Bing, Zuo Cui, Huang Long, Li Zuo-Kui, Liu Bo-Hai
Design And Statics Analysis Of A Novel Under-Actuated Robot Hand, Jiang Rui-Bing, Zuo Cui, Huang Long, Li Zuo-Kui, Liu Bo-Hai
Food and Machinery
Objective: Here in this study, we focus on solving the pick-and-place problem of the food packaging boxes in different positions. Methods: A novel design of under-actuated robotic hand was proposed, and two motion patterns of the robotic hand were realized based on cable-pulley transmission, which were parallel gripping and adaptive gripping between the fingers. On this basis, the statics of the robotic hand was analyzed through the principle of virtual work, and the gripping forces between the fingers were obtained. Results: The force between the fingers can ensure the effective gripping of the packaging box no matter whether the box …
Characterization Of Tea (Camellia Sinensis) Granules For Quality Grading Using Computer Vision System, Md Towfiqur Rahman, Sabiha Ferdous, Mariya Sultana Jenin, Tanjina Rahman Mim, Masud Alam, Muhammad Rashed Al Mamun
Characterization Of Tea (Camellia Sinensis) Granules For Quality Grading Using Computer Vision System, Md Towfiqur Rahman, Sabiha Ferdous, Mariya Sultana Jenin, Tanjina Rahman Mim, Masud Alam, Muhammad Rashed Al Mamun
Department of Agricultural and Biological Systems Engineering: Faculty Publications
Tea (Camellia sinensis) has been found as an important medicinal beverage for human which is consumed all over the world. Primarily, the majority of tea is being cultivated in Asia and Africa, however it is commercially produced by more than 60 countries. Though substantial amount is produced, its processing system is still underdeveloped which leads to decrease in export opportunity as well as low monetary value. Moreover, the traditional method of tea grading and sorting is laborious, inefficient, and costly which ultimately produces the low-quality heterogeneous products. Processing and grading of tea granules after drying is very important …
Isolation And Characterization Of The Total Protein In ’Lakatan’ Banana (Musa Acuminata Colla) With Bioactive Peptides Exhibiting Antioxidative And Antihypertensive Activities, David Mangussad, Ana Teresa Sucgang, Mia Clare Marie Clemencia, Marlo Manalo, Lawrence Yves Uy, Mary Ann Torio
Isolation And Characterization Of The Total Protein In ’Lakatan’ Banana (Musa Acuminata Colla) With Bioactive Peptides Exhibiting Antioxidative And Antihypertensive Activities, David Mangussad, Ana Teresa Sucgang, Mia Clare Marie Clemencia, Marlo Manalo, Lawrence Yves Uy, Mary Ann Torio
The Philippine Agricultural Scientist
Hypertension is a leading cause of disease burden in developing countries. Leading factors are obesity, increased cholesterol levels, and long-term oxidative stress. Since commercially available drugs for cardiovascular diseases such as antioxidants and ACE receptor blockers are expensive, preventive cheaper alternatives derived from foods are sought after. Lakatan, one of the most abundant and cheap food sources in the Philippines has been proven to have antioxidant and antihypertensive properties but studies exploring the proteins and bioactive peptides responsible for its health benefits are very limited. In this study, proteins from Lakatan (Musa acuminata Colla) have been studied to understand …
Parameterization Of Food Wastes To Develop An Automatic Recycling System For Livestock And Poultry Feed, Ali Roshanianfard, Samira Nematzadeh, Tarahom Mesri-Gundoshmian
Parameterization Of Food Wastes To Develop An Automatic Recycling System For Livestock And Poultry Feed, Ali Roshanianfard, Samira Nematzadeh, Tarahom Mesri-Gundoshmian
Emirates Journal for Engineering Research
Food wastes are known as one of the big concerns in urban management because of grain consumption gain, environmental pollution, and traditional waste management methods. The reuse of restaurant waste can reduce the cost of producing animal food production. This study attempts to find related parameters to use in the development of an automatic recycling machine and also a suitable method for food waste management (wastes of restaurants in universities and other academic environments) to use in various animal diets. Determination of various parameters including the percentage of dry matter (using a dryer), protein (using Kjeldahl test), fat (using Soxhlet …
Dual Real-Time Fluorescence Quantitative Pcr Method For The Detection Of Orange And Citrus Components In Orange Juices, Chen Yin-Yin, Li Juan, Zhou Lu, Chen Dan-Xia, Han Zhi-Jie, Ding Qing-Long
Dual Real-Time Fluorescence Quantitative Pcr Method For The Detection Of Orange And Citrus Components In Orange Juices, Chen Yin-Yin, Li Juan, Zhou Lu, Chen Dan-Xia, Han Zhi-Jie, Ding Qing-Long
Food and Machinery
Objective: To establish a dual real-time PCR method for the detection of orange and citrus components in orange juices. Methods: Through the design and screening of primers and probes for orange and citrus components. Through the detection of fruits, found the rule of fluorescence amplification of orange and citrus. Using the ratio difference of orange and citrus in FAM/VIC two fluorescence channels to determine the composition of orange and citrus. The lowest doping ratio detected by the method was verified by the experiment of orange juice adulteration, tested the commercial orange juice and verify the feasibility of the method. Results: …
Application Of Magnetic Covalent Organic Frameworks In Food Safety Analysis, Yang Da-Yu, Chen Zi-Ying, Pang Jie, Yan Zhi-Ming
Application Of Magnetic Covalent Organic Frameworks In Food Safety Analysis, Yang Da-Yu, Chen Zi-Ying, Pang Jie, Yan Zhi-Ming
Food and Machinery
In this paper, the application of magnetic covalent organic frameworks （MCOFs） in food safety analysis is reviewed by combining with the domestic and foreign literature, and the common preparation methods of MCOFs are briefly introduced. The application examples of MCOFs in pesticide residues, veterinary drug residues, organic pollutants, toxins and harmful substances in packaging were discussed, and the practical detection application of MCOFS in the future is prospected.
Analysis Of The Main Chemical And Volatile Components Of Xianggan Tea, Xiang-Style Ganpu Tea, Li Xiang, Fu Fu-Hua, Pan Zhao-Ping, Wang Chen, He Shuang
Analysis Of The Main Chemical And Volatile Components Of Xianggan Tea, Xiang-Style Ganpu Tea, Li Xiang, Fu Fu-Hua, Pan Zhao-Ping, Wang Chen, He Shuang
Food and Machinery
Objective: Xianggan tea, was made from Hunan Anhua dark tea, i. e. Tianjian tea and the mandarin peel of Yueyang Jinpen pomelo, based on the preparation method of Ganpu tea, and this contributed to ascertaining the quality of Xianggan tea. Methods: The main chemical components, mineral element content and volatile components were analyzed in the Tianjian tea, mandarin peel and Xianggan tea. Results: The moisture content of Tianjian tea, mandarin peel, and Xianggan tea were all less than 20%, and made them easy for storage. The content of crude polysaccharides, total flavonoids, and total phenols was in the order of …
Active Components, Antioxidant Capacity And Quality Evaluation Of Sichuan Dark Tea, Zhu Bo-Yu, Xia Chen, Luo Ke-Bin, Zhu Yong-Qing, Tang Xiao-Bo, Chen Jian
Active Components, Antioxidant Capacity And Quality Evaluation Of Sichuan Dark Tea, Zhu Bo-Yu, Xia Chen, Luo Ke-Bin, Zhu Yong-Qing, Tang Xiao-Bo, Chen Jian
Food and Machinery
Objective: The contents of tea polyphenol monomer, caffeine (CAF), total polyphenols acid (TPC) and total flavonoids (TFC) in 26 kinds of commercial Sichuan dark tea (S1～S26) were analyzed, and the in vitro antioxidant activities were investigated, to provide a theoretical basis for the quality evaluation of Sichuan dark tea. Methods: Gradient elution was used to analyze the content of tea polyphenol monomer and caffeine. The contents of TPC and TFC were determined by the folin phenol method and chemical analysis method, respectively. The antioxidant activity was evaluated by DPPH and ABTS radical scavenging capacity. Results: The content of gallic acid …
Adsorption Of Caffeic Acid In Sucrose Solution By Magnetic Chitosan Modified Kaolin, Pan Yan-Mei, Wu Hai-Ling, Wei Qiao-Yan, Su Long, Liu Fu-Jie
Adsorption Of Caffeic Acid In Sucrose Solution By Magnetic Chitosan Modified Kaolin, Pan Yan-Mei, Wu Hai-Ling, Wei Qiao-Yan, Su Long, Liu Fu-Jie
Food and Machinery
Objective: Studied the adsorption characteristics of magnetic chitosan modified kaolin on caffeic acid in simulated sugarcane juice, and provided the reference for the removal of phenolic pigments in sugarcane juice. Methods: Magnetic chitosan modified kaolin was prepared by coprecipitation of chitosan, nano ferric oxide and kaolin. The surface structure and group changes of kaolin before and after modification were characterized by FT-IR, VSM and SEM; The adsorption characteristics of caffeic acid were studied by adsorption test. Results: the modified chitosan and nano-Fe3O4 were successfully loaded on kaolin, and the adsorption performance of caffeic acid was improved. The …
Effects Of Milling Degree And Cooking Method On The Cooked Rice Quality Of High-Quality Indica Rice, Li Liu-Yan, Zhan Zhan, Zhang Wei, Shu Zai-Xi, Wang Ping-Ping
Effects Of Milling Degree And Cooking Method On The Cooked Rice Quality Of High-Quality Indica Rice, Li Liu-Yan, Zhan Zhan, Zhang Wei, Shu Zai-Xi, Wang Ping-Ping
Food and Machinery
Objective: To investigate the effects of milling degree and cooking method on cooked rice quality of high-quality Indica rice. Methods: Paddy rice （variety Longliangyou 1813） were dehulled and milled for 20, 35, and 50 s, respectively. Rice milled for different durations were cooked with electric pressure cooker and ordinary rice cooker, respectively. Quality attributes of cooked rice were compared by texture analyzer, gas chromatograph-ion mobility spectrometer （GC-IMS）, and sensory judgement. Results: For rice milled for 20 s, the cooked product of ordinary rice cooker had higher hardness than that of electric pressure cooker. However, for rice milled for 35 or …
Effect Of Jet Milling On The Physical And Chemical Properties Of Tartary Buckwheat Powder, Zhang Xue, Zhang Dong-Jie, Zhang Ai-Wu
Effect Of Jet Milling On The Physical And Chemical Properties Of Tartary Buckwheat Powder, Zhang Xue, Zhang Dong-Jie, Zhang Ai-Wu
Food and Machinery
Objective: The effect of superfine grinding on the physicochemical properties of tartary buckwheat powder in different parts was studied, aiming to provide a certain theoretical reference for the food industry to use superfine grinding to prepare tartary buckwheat food. Methods: Tartary buckwheat skin powder, core powder and whole powder were used as materials to prepare tartary buckwheat ultrafine powder by superfine grinding combined with a fluidized bed jet mill. The superfine powder was studied by measuring the particle size, specific surface area, comprehensive powder characteristics, swelling property, water solubility and other indicators. Results: The particle size of the three kinds …
Determination Of 10-Hydroxy-2-Decenoic Acid In Honey By Ultra High-Performance Liquid Chromatography-Tandem Mass Spectrometry, Hu Li-Li, Li Ying, Wang Hui, Pi Lu-Lu, Chen Xian-Gui, Jiang Li
Determination Of 10-Hydroxy-2-Decenoic Acid In Honey By Ultra High-Performance Liquid Chromatography-Tandem Mass Spectrometry, Hu Li-Li, Li Ying, Wang Hui, Pi Lu-Lu, Chen Xian-Gui, Jiang Li
Food and Machinery
Objective: This study aimed to establish a method using ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) to determine 10-hydroxy-2-decenoic acid in honey. Methods: The samples were extracted with methanol-water and cleaned up by a PLS solid-phase extraction column. The separation was performed on an Agilent ZOXBAR SB-C18 column (2.1 mm×50 mm, 1.8 μm) and methanol -5 mmol/L ammonium acetate solution was used as the mobile phase for gradient elution. Mass spectrometry was carried out under the multiple reaction monitoring (MRM) mode with negative electrospray ionization (ESI-) and standard external method for quantitative analysis. Results: Good linearity of the developed analytical method …
Simultaneous Rapid Determination Of 18 Quinolones Residues In Raw Milk By Liquid-Liquid Extraction And Ultra Performance Liquid Chromatography Tandem Mass Spectrometry, Zhou Yan-Hua, Li Tao, Pan Xiao-Hong, Xiang Jun
Simultaneous Rapid Determination Of 18 Quinolones Residues In Raw Milk By Liquid-Liquid Extraction And Ultra Performance Liquid Chromatography Tandem Mass Spectrometry, Zhou Yan-Hua, Li Tao, Pan Xiao-Hong, Xiang Jun
Food and Machinery
Objective: A rapid method for simultaneous determination of 18 quinolones residues in raw milk was established. Methods: The raw milk was pretreated by liquid-liquid extraction, and the residues of 18 quinolones in raw milk were analyzed by ultra-performance liquid chromatography-tandem mass spectrometry. Results: The linearity of all the 18 quinolones from 2.0 to 100.0 ng/mL had correlation coefficients greater than 0.992. The limits of detection (LOD) of this method ranged from 0.02 to 0.50 μg/kg, and the limits of quantification (LOQ) were 0.06 to 1.50 μg/kg. The average recoveries of the 18 quinolones were 74.0% to 106.5%, with the relative …
Rapid Determination Simultaneously Of Twelve Kinds Of Nitrophenolic Compounds In Water By Modified Quechers-Gc-Ms, Wu Jian-Qiang, Zhao Zhong-Jing, Hong Xia, He Hai-Ning, Yuan Cai-Xia
Rapid Determination Simultaneously Of Twelve Kinds Of Nitrophenolic Compounds In Water By Modified Quechers-Gc-Ms, Wu Jian-Qiang, Zhao Zhong-Jing, Hong Xia, He Hai-Ning, Yuan Cai-Xia
Food and Machinery
Objective: A simple, efficient, rapid, sensitive, reproducible, accurate and rapid method was established for the simultaneous determination of 12 nitrophenols in water. Methods: Magnetic Fe3O4 nanoparticles loaded with bifunctional octadecylamine functionalized carbon nanotube composites were synthesized by coprecipitation and hydrothermal methods. The sample pretreatment method of QuEChERS was optimized and combined with gas chromatography-mass spectrometry to establish a method for the simultaneous determination of 12 kinds of nitrophenols in water quality. Results: The optimized QuEChERS sample pretreatment method gave the advantages of magnetic nanoparticles and carbon nano materials. Under the control of these conditions, high efficiency of …
Rapid Determination Of Seven Inorganic Anions In Water By High Pressure Ion Chromatography, Li Qian-Ying, Huang Shao-Man, Chen Jing-Zhou, Liang Zhi-Sen
Rapid Determination Of Seven Inorganic Anions In Water By High Pressure Ion Chromatography, Li Qian-Ying, Huang Shao-Man, Chen Jing-Zhou, Liang Zhi-Sen
Food and Machinery
Objective: To establish a method for the rapid determination of seven kinds of inorganic anions in water by high pressure ion chromatography（HPIC）, including fluoride ion, chloride ion, bromide ion, nitrate ion, sulfate ion, chlorite ion and chlorate ion. Methods: Dionex Integrion high pressure ion chromatography and Ionpac AS19 analytical column were used. Under the conditions of KOH eluent concentration of 20 mmol/L and flow rate of 2.00 mL/min, the content of seven inorganic anions in water was determined by inhibition conductivity detector. Results: The results showed that seven kinds of inorganic anions could be separated within 7 min. The linear …
Design Of Moisture-Content Detecting System For The Dried Powders Of The Fruits And Vegetables, Zhao Yong, Wu Xu-Yao, Huang Wen-Ying, Xu Hui-Li, Wu Zhong-Hua
Design Of Moisture-Content Detecting System For The Dried Powders Of The Fruits And Vegetables, Zhao Yong, Wu Xu-Yao, Huang Wen-Ying, Xu Hui-Li, Wu Zhong-Hua
Food and Machinery
Objective: In order to meet the demand of low water-content fruit-vegetable powder online detection, a new detection system was established. Methods: Based on the microwave transmission principle, an online moisture detection system of fruit-vegetable powder was designed. The system was divided into a feed module, a detection module, a discharge module and control display module, and the corresponding hardware and software design. Carrot powders were used as the test material, and a third-party testing institution compared the two methods, including water-content microwave transmission and national standard testing, to evaluate the test performance of the device. Results: The moisture content of …
Solid-Phase Extraction And Accurate Analysis On Food Additives In Marinated Meat Products, Wang Xiao-Jun, Li Feng-Ling
Solid-Phase Extraction And Accurate Analysis On Food Additives In Marinated Meat Products, Wang Xiao-Jun, Li Feng-Ling
Food and Machinery
Objective: To establish an accurate method for the determination of benzoic acid, sorbic acid and saccharin sodium in soy sauce brine meat products. Methods: The samples were extracted by ethyl acetate, SPE-MCX solid phase extraction, and detected by HPLC simultaneously. Results: The determination was performed on Agilent Zorbax Eclipse XDB-C18 column （250 mm×4.6 mm, 5 μm） with mobile phase consisting of 75% 0.02 mol/L ammonium acetate solution and 25% acetonitrile. The column temperature was set at 25 ℃, and the flow rate was 0.8 mL/min. The sample size was 10 μL. The detection wavelength was 230 nm. In the range …
International Experience And Enlightenment Of Food Safety Emergency Management System Construction—Based On The Investigation Of The United States And The European Union, Meng Qiang, Cai Wen-Jing, Liu Mu-Yun
International Experience And Enlightenment Of Food Safety Emergency Management System Construction—Based On The Investigation Of The United States And The European Union, Meng Qiang, Cai Wen-Jing, Liu Mu-Yun
Food and Machinery
It was systematically investigated and sorted out the construction of management systems for food safety emergencies in the United States and the European Union, and their legal and regulatory systems, organizational systems, and operational mechanism systems were analyzed to provide valuable references for the construction of management systems for food safety in China.
Fast Identification Of Milk Powder Brand Based On Low Field Nuclear Magnetic Resonance Technology, Yang Li, Xia A-Lin, Zhang Yu
Fast Identification Of Milk Powder Brand Based On Low Field Nuclear Magnetic Resonance Technology, Yang Li, Xia A-Lin, Zhang Yu
Food and Machinery
Objective: 270 milk powder samples from 6 different brands were detected and distinguished by low field nuclear magnetic resonance combined with chemometrics. Methods: Three chemometrics methods of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and backpropagation artificial neural network (BP-ANN) were used to process experimental data of samples statistically. Results: The PCA method based on three-dimensional projection could not achieve the purpose of rapid identification of milk powder brand; the correct recognition rates of training and prediction sets were 66.1% and 52.2% for the PLS-DA method, respectively, which was low in credibility and challenging to realize the …