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Full-Text Articles in Food Processing

Design Of The Mechanism Principle Of The New Green Walnut Peeling Machine, Zhao Jingtao, Shang Pengxu, Wu Xiaoxue, Fang Ye Aug 2016

Design Of The Mechanism Principle Of The New Green Walnut Peeling Machine, Zhao Jingtao, Shang Pengxu, Wu Xiaoxue, Fang Ye

Food and Machinery

The peeling machine is mainly used for separation of the green walnut green and walnut, using a single walnut peeling process, along with cutting through broken skin, torsion straining, and casting skin process. In order to realize the continuous feeding and discharging, a special kick-off device was designed, by utilizing a series of repeat actions, including rotation-depression-torsion-reduction, finally achieve the separation of the green walnut pericarp from walnut. It turned out that the mechanical structure was compact and easy to operate as well as the knifes were systematized. Therefore, the appropriate tool can be replaced according to the specific utilization. …

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Design And Test Of Walnut Shell Creaking Machine With Four Extrusion Forces, Yan Ru, Zhao Kuipeng, Wang Yaxiong, Li Jun, Chen Jing Aug 2016

Design And Test Of Walnut Shell Creaking Machine With Four Extrusion Forces, Yan Ru, Zhao Kuipeng, Wang Yaxiong, Li Jun, Chen Jing

Food and Machinery

According to the problems of low shell breaking rate and whole kernel rate caused by exerting two forces, a four forces shell creaking machine was designed and made. The contrast shell breaking experiment of ‘two forces and four forces’ and preliminary test were conducted, which showed the four forces shell breaking machine that apply to all over the size of walnuts had a better result than the two forces machine. The extrusion length has a significant impact on the shell cracking situation, but less on the walnut size. With the moisture content 10%, extrusion length 6 mm , cracking effect …

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Study On Grading Of Betel Nuts By Computer Vision, Xu Yueming, Cai Jianrong, Gong Yinghui Aug 2016

Study On Grading Of Betel Nuts By Computer Vision, Xu Yueming, Cai Jianrong, Gong Yinghui

Food and Machinery

Current technologies for grading betel nuts remain rudimentary and heavily rely on manual inspection, which results in no assurance over grading quality. This paper describes a betel nut grading method based on the computer vision technology, which comprises image capture and pre-processing to collect characteristics such as color, shape, and texture. It is observed that combining both color and shape characteristics leads to satisfactory grading results. This method can reach a recognition rate over 90.38% following principle components analysis (PCA) and a support vector machine (SVM) algorithm.

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Research On Fruit Grading Detection System Based On Sopc, Qiao Lu, Chen Jing Aug 2016

Research On Fruit Grading Detection System Based On Sopc, Qiao Lu, Chen Jing

Food and Machinery

In order to solve traditional fruit grading detection system of graded speed slow, huge system and high cost, puts forward the detection system based on SOPC fruit grading, and the whole control system was integrated into a FPGA chip, which can be detached from the PC platform, greatly reduces the cost. Through the Soble algorithm to achieve the edge of the fruit image extraction, and the method of histogram of the size of the fruit to distinguish, the fruit could be accurately classified. Test results show that this system has the advantages of fast detection speed, short development cycle, and …

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Study On Tunnel Pasteurization Of Bottled Beer Based On Cfd Technology, Cheng Ju, An Jiayan, Dong Wengyong, Wang Yue Aug 2016

Study On Tunnel Pasteurization Of Bottled Beer Based On Cfd Technology, Cheng Ju, An Jiayan, Dong Wengyong, Wang Yue

Food and Machinery

In the industrial processing of beer, pasteurization is necessary the to guarantee its biological stability. The superheat phase (the last part of heating phase) was numerically simulated, in which the slowest heating zone (SHZ) inside the bottle was determined, and then the influence of three parameters on the uniformity of temperature distribution inside the bottled beer during pasteurization, i.e. the temperature of spray water, the turbulent intensity of spray water at the spray nozzles and the running velocity of bottles were analyzed using L9 (34) orthogonal experiments. The results indicated that SHZ lay at the bottom of …

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Application Of Profibus-Dp In The Screw Pump Control System In Tomato Paste Plant, Hu Bing, Wang Xiaojuan Aug 2016

Application Of Profibus-Dp In The Screw Pump Control System In Tomato Paste Plant, Hu Bing, Wang Xiaojuan

Food and Machinery

The speed of screw pump motor used for crushing tomatoes in corresponding paste plant influences the quality of its processing seriously. Therefore, based on Profibus-DP, we proposed a control method in order to actually operate the screw pump motor for real-time monitoring with a touched PC and PLC screen. Moreover, the frequency converter was used as actuators system solutions, and the operation was analyzed according to the debugging steps. The results showed that the system characterized by good stability and fast response could run a good monitoring of screw pump motor as well as get real-time feedback of running and …

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The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle Aug 2016

The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle

Food and Machinery

In this study, spoilage bacteria in fresh Xiang lotus seeds preserved at 4 ℃ temperature for 18 d were separated by dilution-plate method. Total genomic DNA was extracted from these strains and then subjected to PCR amplification. Dominant spoilage bacteria were identified using 16S rDNA sequencing for the identification and the law of their growth and declination was drawn. The results showed the four dominant spoilage bacteria in fresh Xiang lotus seeds preserved at the temperature of 4 ℃ were Pantoea dispersa, Staphylococcus epidermidis, Staphylococcus warneri, and Pantoea agglomerans. At the storage temperature of 4 ℃, the growing trends of …

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Effect Of Hypobaric Storage On Quality Of Agaricus Bisporus, Cheng Xi, Zhang Min, Fu Yang, Li Yunyun Aug 2016

Effect Of Hypobaric Storage On Quality Of Agaricus Bisporus, Cheng Xi, Zhang Min, Fu Yang, Li Yunyun

Food and Machinery

To investigate the effect of hypobaric storage on the fresh-keeping of Agaricus bisporus, The results showed that the low pressure-treated groups (25.3 kPa and 50.7 kPa) were able to maintain the good sensory quality of white button mushrooms, decrease respiration of mushrooms, significantly delay the change of the mushroom whiteness and hardness (P<0.05), maintain a high soluble solids (P<0.05), inhibit the PPO activity (P<0.05). Nevertheless, the hypobaric treatment increased weight loss of mushroom (P<0.05) and the lower pressure brought the higher the rate of weight loss. However, the weight loss of 50.7 kPa and 76.0 kPa group was at an acceptable range. Above all, the 50.7 kPa group achieved the best effects.

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Research On The Detection Model Of Egg Freshness Based On The Near-Infrared Spectroscopy Technology, Jie Dengfei, Wang Xiaojing, Wei Xuan Aug 2016

Research On The Detection Model Of Egg Freshness Based On The Near-Infrared Spectroscopy Technology, Jie Dengfei, Wang Xiaojing, Wei Xuan

Food and Machinery

The rapid and nondestructive detection method of egg freshness was investigated based on the near-infrared spectroscopy technology combined with the wavelength selection method in this study. We promoted using the egg yolk index as the target to estimate the freshness of eggs. The results showed that the models established for pH value and Hough units were unacceptable and the egg yolk index detection models were the best. By applying the successive projections algorithm (SPA), 12 wavenumbers were chosen out, i.e., 4 188.6，4 593.6，4 855.9, 5 311.0, 5 376.6, 5 935.8, 6 306.1, 7 243.3, 7 328.2, 7 343.6, 8 130.4 …

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Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage, Yan Song, Meng Qinghong, Gao Yang, Zhang Zhihong, Yuan Chao, Wang Liqun, Lu Shuwen Aug 2016

Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage, Yan Song, Meng Qinghong, Gao Yang, Zhang Zhihong, Yuan Chao, Wang Liqun, Lu Shuwen

Food and Machinery

Germ-left rice contains a large amount of nutritional ingredients, but its quality degradation easily occurs. In order to improve the storage quality of germ-left rice, the effects of several packing material and storage parameters on storage time of germ-left rice were investigated. Microwave intensity, gas regulating mode and ambient temperature were selected as influencing parameters, and critical storage duration (responding to fat acid content of 35 mg KOH/100 g DB in germ-left rice) as the indicator on quality evaluation. Response surface methodology was used to analyze the effect regulation of storage parameters on the storage time of the germ-left rice，to …

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Innovative Design For A Multifunctional Corn Storage Container, Chen Guohua, An Xueli, Hu Haiying Aug 2016

Innovative Design For A Multifunctional Corn Storage Container, Chen Guohua, An Xueli, Hu Haiying

Food and Machinery

Based on the extensive market investigation and full consideration of the product development demanding, a new multifuntional corn storage container was designed using a optimization design principlein in this study. The new container was integrated with ventilation air-drying, heating and drying, deworming and sterilization, and energy supplied by photovoltaic solar power. Then its solar control system was realized. Our practical application shows that the product works well and guarantees a safe storage of corn.

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Effect Of Drying Conditions On Quality Of Cooked Dictyophora, Ren Ting, Cheng Yajiao, You Yuming, Liu Xiong Aug 2016

Effect Of Drying Conditions On Quality Of Cooked Dictyophora, Ren Ting, Cheng Yajiao, You Yuming, Liu Xiong

Food and Machinery

In order to select the best drying method and temperature of dried cooked dictyophora， compared the influence of four different drying methods, hot air drying, vacuum drying, far infrared drying and vacuum freeze drying, under different drying temperature on colour, rehydration, texture, polysaccharide content and organization structure of dried cooked dictyophora. The results showed that that the dried cooked dictyophora during vacuum freeze drying and vacuum drying could full rewatered in 20 min and 30 min respectively, while hot air drying and far infrared drying all need 40 min. The 䥺SymbolDA@E value of cooked dictyophora dried by vacuum freeze drying …

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Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata., Lu Jun, Luo Dan, Zhang Jiaqi, Huang Hui, Fu Chunya, Li Zhonghai Aug 2016

Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata., Lu Jun, Luo Dan, Zhang Jiaqi, Huang Hui, Fu Chunya, Li Zhonghai

Food and Machinery

In order to evaluate the content of polyphenol and flavonoid, as well as antioxidant activity in different parts of Akebia trifoliata., the ultrasonic-assisted and reflux method were used. The content of polyphenol and flavonoids, and antioxidant capacity in different parts were compared. The results showed that the ultrasonic extraction method was more efficient than the reflux extraction method, among the all extracts, the highest content of polyphenol and flavonoid, and strongest antioxidant capacity was found in cane extract by ultrasonic-assited (CSJ). The contents of the total polyphenol, flavonoid in CSJ as (63.033±0.482) mg/g, (26.395±0.731) mg/g, respectively, and the DPPH, ABTS, …

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Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis, Yan Xin, Wang Wei, Liu Liang Aug 2016

Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis, Yan Xin, Wang Wei, Liu Liang

Food and Machinery

The in vitro antioxidant activities of different extractions of Spiranthes sinensis(Pers.)Ames were evaluated through DPPH and ABTS assays, and the total phenols contents were determined by Folin-Ciocalteu method. It was shown that all the different extraction parts of S. sinensis had significant in vitro antioxidant activities in a dose-dependent manner; The antioxidant activities and total phenols contents were both ordered as follows: ethyl acetate extraction>n-butanol extraction> petroleum ether extraction. The results showed that the in vitro antioxidant activities were positively correlated with the total phenols contents of different extraction parts of S. sinensis, the IC50 values of scavenging …

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The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan Aug 2016

The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan

Food and Machinery

The enzymes-chemical method was used to extract the insoluble antioxidant dietary fiber (IADF) from the remaining orange pomace after oppressing juice. The single factor experiment and response surface optimization have carried out considering the clearance rate of DPPH free radical as the indicator. The results of response surface showed that the clearance rate of free radicals was best in the condition of liquid ratio 33.58 mL/g, protease dosage of 0.21 mL/g, amylase temperature of 67 ℃ and glucoamylase temperature of 64 ℃, and highest value was up to 3.520 mmol Trolox/100 g IADF.

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Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin, Liu Xuehui, Zhang Si, Zhang Zhixu, Kang Xincong, Li Jian, Xie Hongqi, Liu Dongbo Aug 2016

Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin, Liu Xuehui, Zhang Si, Zhang Zhixu, Kang Xincong, Li Jian, Xie Hongqi, Liu Dongbo

Food and Machinery

Based on the adsorption-desorption rate and the content of total flavonoids, static and dynamic adsorption methods were adopted to evaluate the purification ability of 6 macroporous resins, including ADS-7, ADS-17, NKA-9, AB-8, D101, and HPD-100, for purifying total flavonoids from of Mentha haplocalyx. The results showed that AB-8 was adsorbed best among all the candidates. The optimum purification condition was as follows. The flow rate was 1 mL/min, and the loading volume of sample was 3 BV containing flavonoids 2.56 mg/mL in it, desorbed by 4 BV 30% ethanol. Finally, 90.35% total flavonoids from Mentha haplocalyx were obtained. The method …

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Study On The Preparation Of Beer Yeast Extract From Its Waste Residue, Wu Mangang, Lei Shumin, Bian Junjie, Fei Litian, Yu Hai, Ge Qingfeng, Jiang Hong, Zhou Pingfan Aug 2016

Study On The Preparation Of Beer Yeast Extract From Its Waste Residue, Wu Mangang, Lei Shumin, Bian Junjie, Fei Litian, Yu Hai, Ge Qingfeng, Jiang Hong, Zhou Pingfan

Food and Machinery

In order to acquire optimum conditions of preparation of yeast extract from its waste residue, single factor experiments were conducted to a good condition of adding external enzymes, and also it was compare with the traditional process. And then the GC—MS was used to analyze the flavor of the yeast extract for determining the best stratagem. Through optimization, the best optimum condition is that it adding 0.20% neutral protease and reacting for 36 h at pH 6.0. The final extract contained a variety of acids, esters, alcohols and other substances. The neutral protease method is shown a better way to …

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Combinated Use Of Enzyme And Acid For Collagen Extraction From Fish Scales, Chen Tiebi, Liu Dongmin, Lu Kang, Wang Jianhui, Zhou Qiang, Deng Guosheng, Li Mengqun Aug 2016

Combinated Use Of Enzyme And Acid For Collagen Extraction From Fish Scales, Chen Tiebi, Liu Dongmin, Lu Kang, Wang Jianhui, Zhou Qiang, Deng Guosheng, Li Mengqun

Food and Machinery

In order to realize the efficient extraction of collagen from fish scales, acid-enzyme coupling methods was used for collagen extraction based on the optimized decalcification, mixed-acid and enzymatic extraction. The optimum decalcification of fish scales was as follows. The solid to liquid ratio was 8∶100, soluted in 1.0 mol/L hydrochloric acid, and then reaction at 20 ℃ for 1.0 h. The best conditions for collagen extraction using mixed acid were 1∶12 of acetic acid, 1∶10 of citric acid, and 1∶12 of lactic acid for 3 d extraction and the extraction yield of it was 48.14%. The best enzymatic extraction conditions …

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Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method, Li Zhiwen, Wang Na, Liu Xiang, Li Hang Aug 2016

Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method, Li Zhiwen, Wang Na, Liu Xiang, Li Hang

Food and Machinery

This study was carried out to establish optimum conditions for the extraction of total alkaloids from potato (Solanum tuberosum). The extraction temperature, extraction time, ultrasonic power and solid-liquid ratio, as major factors influencing the extraction amount according to the single factor tests, were selected as the independent variables. And the extraction amount of α-solanine was selected as response factor. The optimal extraction conditions were studied using the response surface analysis and the Box Behnken central combination design. The results showed that the optimum extraction conditions were the alcohol-acetic acid ratio as the extraction solvent, 8︰2 extraction temperature 49 ℃, extraction …

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Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng Aug 2016

Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng

Food and Machinery

In order to improve the unit yields of medicinal components, and provide a scientific basis for effective exploring of Rhizoma paridis, single factor experiments were combined with inner ebullition and response surface methods to extract the saponin from Rhizoma paridis. Based on the single factor experiments of ethanol concentration, temperature, liquid feed ratio, and extraction time, the best levels of all factors were established. The extraction conditions were optimized by the Box-Behnken design and the optimum conditions were as follows: 39% of ethanol concentration, 86 ℃ of extraction temperature, and 5.5 min of extraction time. The yield of saponin extracted …

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Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang Aug 2016

Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang

Food and Machinery

Ultrasonic assisted enzymatic hydrolysis was used in peeling process to the yellow peaches (Jin tong 5). The optimum technological conditions were obtained by single-factor and response surface methodology. The quality of peeled yellow peach by ultrasonic assisted enzymolysis and non-assisted enzymolysis under the optimum conditions was compared. The results showed that the ultrasonic assisted optimum conditions were achieved as follows: ultrasonic power 450 W, temperature 45 ℃, time 30min, enzymes concentration 0.31 g/100 mL, pH 3.5, and liquid ratio W(yellow peach)∶V(enzyme solution) =1∶3 (g/mL) with ultrasonic assisted method. And the results showed that the quality of peeled yellow peach was …

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Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi Aug 2016

Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi

Food and Machinery

To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L9(33) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% …

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Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink, Yang Xu, Zhuxin Peng, Lvyuan Ping Aug 2016

Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink, Yang Xu, Zhuxin Peng, Lvyuan Ping

Food and Machinery

The processing technology and its effect on stability of Tremella fuciformis cloudy drink was investigated in this study. The appropriate rehydration conditions were determined by the moisture content of T. fuciformis. The total saccharides, reducing saccharides and polysaccharides content of T. fuciformis boiled drink were examined to study the effects on of boiling time. Combining with DPPH and hydroxyl radical scavenging activity, we analyzed the oxidation stability of boiled drink at different boiling time. The appropriate choice for stabilizers and complex program were determined by single factor and uniform design with indicators, including viscosity and suspension stability. Our results indicated …

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Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing Aug 2016

Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing

Food and Machinery

To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform …

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Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas, Chang Bingyu, Chen Maoshen, Hao Xianghui, Guo Shangwei, Ma Jianguo, Zhong Fang Aug 2016

Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas, Chang Bingyu, Chen Maoshen, Hao Xianghui, Guo Shangwei, Ma Jianguo, Zhong Fang

Food and Machinery

The protein characteristics of 9 kinds of commercial Asini Corri Collas (ACC, E1—E9) were compared, including amino acid composition, pI, secondary structure and molecular weight distribution. The differences of pI were negligible and all samples showed a range of 4.38—4.88. Circular dichroism results indicated that only random coil configurations was observed of all ACC samples due to the damage of triple helix structures. The amino acid composition was similar other than some differences in imino acid (Pro and Hyp) composition. E2, E3, E4 and E9 showed lower imino acid content (<23.80%) than that of others (>25.0%). Significant differences in the molecular weight distribution were …

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An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting Aug 2016

An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting

Food and Machinery

Faced with the revolution in internet plus food industry, the communication of internet food brand three squirrels has become a model to research the direction of development in the industry. In order to create and maintain a unified brand personality, internet food brand used some methods such as spreading content themes without direct relationship to the brand in micro-blog, mainly using a communication form of text plus image and the multi language style with the sub culture characteristic. These methods also give some inspiration for the application of micro blog dissemination of internet food brands. First, using social media to …

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The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying Aug 2016

The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying

Food and Machinery

Food safety is closely related to people's daily life. Food logistics is an important factor affecting food security. In China, food logistics industry is still in its infancy. Chinese infrastructure construction in food logistics, food logistics industry standardization, frozen food chains, and food logistics information technology has made great progress. However, our food logistics industries still have a lot of problems. The infrastructure of food logistics is still relatively backward. Food logistics technology is not only underdeveloped, but also not formatted a unified food industry standard. What’s more, government oversight and business organizations are also far from played out. In …

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Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang Aug 2016

Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang

Food and Machinery

GMF labeling is significant in its safety supervision. At present, two kinds of systems, compulsory and voluntary labelings, differing in labeling types, methods, forms and contents, are adopted in the European Union and the United States respectively. Different choices of system between the European Union and the United States were decided by the differences in idea and value of the GMF safety management, trade condition, cultural tradition, public opinions and other aspects. China should draw useful experience from the comparisons between the European Union system and the United States system to improve GMF labeling management on the basis of national …

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The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun Aug 2016

The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun

Food and Machinery

Food and legal system in the United States is composed of three parts，which is the laws enacted by federal Congress, regulations developed by administrative functional departments and the operating mechanism which is under the leadership of President of food safety advisory committee. Its high efficient administrative system, a wide range of public participation, as well as food safety traceability and issues of food recall system, are worth the necessary reference to our legal system of food. It is necessary in the reference basis to take some measures, such as further improving the existing legal system of food, improving public participation …

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Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng Aug 2016

Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng

Food and Machinery

At present, the fact that various kinds of safety problems frequently appear in the market shows that there are many problems in the existing food safety supervision system in our country. From the dimension of administrative law on these issues for careful analysis, it can be found that food safety supervision system in our country exists a series problems, such as fragmentation, lack of unified food safety regulation standard, lack of accountability efforts. It is necessary that some corresponding innovations should be taken on the basis of the present situation, to establish an efficient administrative management system with unified and …

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