The Pesticide Residue Level Of Watermelon In Xinjiang Main Producing Area And Its Difference Evaluation,
2021
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; Institute of Agricultural Quality Standard and Testing Technology, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; Laboratory of Quality and Safety Risk Assessment of Agricultural Products of Rural Ministry of Agriculture, Urumqi, Xinjiang 830091, China; Xinjiang Key Laboratory of Quality and Safety of Agricultural Products, Urumqi, Xinjiang 830091, China
The Pesticide Residue Level Of Watermelon In Xinjiang Main Producing Area And Its Difference Evaluation, Zhang Yan-Ming, Ma-He-Ba-Li Tuo-Hu-Ta-Er-Han, Shen Qi, Wang Cheng, Tao Yong-Xia
Food and Machinery
In this study, 237 watermelon samples from 19 counties and cities (A-S) in Xinjiang were taken as research objects, and 60 pesticide residues in the samples were investigated and analyzed. On this basis, pesticide residues and pollution levels in each producing area were evaluated through single pollution index, Nemero comprehensive pollution index, and acute and chronic dietary risk. The detection rate of 15 pesticide residues was 46.84%. Pyrimethanil, amidine and carbendazim were the main pesticide residues, accounting for more than 10%. 7 and 2 samples of grade II pollution (relatively safe) were collected from E city and D county, 1 …
Evaluation Of Uncertainty In The Determination Of VA, VD3 And VE In Nutritional Rice Flour For Infants And Young Children By Hplc,
2021
Food Institute of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Evaluation Of Uncertainty In The Determination Of VA, VD3 And VE In Nutritional Rice Flour For Infants And Young Children By Hplc, Zhang Rong-Bin, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
The uncertainty of the determination of VA, VD3 and VE content in infant nutritional rice flour by HPLC was evaluated. According to JF1059.1—2012 ＂evaluation and Representation of Measurement Uncertainty＂, a mathematical model for simultaneous determination of VA, VD3 and VE content uncertainty in infant nutrition rice flour by HPLC was established, and the sources of uncertainty in the measurement process were analyzed, quantified and synthesized layer by layer. When the sampling volume was 5.000 g, the expanded uncertainty of VA, VD3 and VE in the sample was 0.188 4, 0.009 3, 0.006 7 μg/g, and the measured …
Research On Viscoelastic Food Texture Detection System Based On Bionic Chewing Platform,
2021
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Research On Viscoelastic Food Texture Detection System Based On Bionic Chewing Platform, Gu Chen-Long, Zhou Xing-Yu, Yang Tao-Tao, Qian Shan-Hua, Yu Jing-Hu
Food and Machinery
Food texture detection is the key of the study of food quality and safety. Based on the bionic chewing platform, the detection system for viscoelastic food was developed. Firstly the kinematics analysis and verified by ADAMS simulation; Secondly, the motion control, real-time data acquisition, data analysis and processing of the bionic chewing platform were realized by using LABVIEW as the host computer, so as to realize the bionic detection and evaluation of food texture quality; Finally, the effectiveness of the food texture bionic detection system was verified by the comparative study between the food texture detection system developed in this …
The Influence On Ultra Micronization Of Cellulose From Flow Passage Structure Of High Pressure Jeton,
2021
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048,China
The Influence On Ultra Micronization Of Cellulose From Flow Passage Structure Of High Pressure Jeton, Sun Shi-Qi, Liu Bin, Feng Qu, Xu Lan-Zhen
Food and Machinery
The computational fluid dynamics method was used to study the pressure drop and velocity distribution differences in different valve body structures under the same operating pressure, and the particle size changes of the single component cellulose of the micronized dietary fiber of different valve body structures were combined to study the influence of flow channel structure on cellulose miniaturization. The results showed that the smaller of the concentration of cellulose aqueous dispersion was, and the better the micronizing effects of single valve treatment were. The concentration of cellulose aqueous dispersion (≤2%) had no obvious influence on the micronizing effect of …
Study On Full-Bed Centrifugal Filtration Used For Suspension Freeze Concentrations Of Apple Juice,
2021
Guangdong Provincial Key-Laboratory of Distributed Energy Systems, Dongguan University of Technology, Dongguan, Guangdong 532808, China
Study On Full-Bed Centrifugal Filtration Used For Suspension Freeze Concentrations Of Apple Juice, Ding Zhong-Xiang, Qin Frank G F, Peng Ke-Wen, Yuan Jiao-Jiao, Jiang Run-Hua, Yin Hui-Bin, Shao You-Yuan
Food and Machinery
A basket-centrifuge was used to perform a full-bed filtration of the porous packed ice bed and concentrated fruit juice produced by suspension freeze concentration (FC). The analysis of the experimental results showed that the apple juice concentration was increased from the initial 10.2 䥺SymbolpB@Bx to 19.6, 28.5 and 40.3 䥺SymbolpB@Bx, after three passes of FC and three passes of centrifugal separation. The final recovery yield of soluble solids of the concentrated fruit juice was 93.6%, and the permeability and its coefficient of the ice bed in the centrifugal filtration mathematical model were 4×10-8 m2 and 0.16 m/s, respectively. …
Study On Pot Type Fixation Process Of Green Tea Based On Online Flavor Detection,
2021
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Pot Type Fixation Process Of Green Tea Based On Online Flavor Detection, Jiang Jian-Jun, Li Zhen-Feng, Song Fei-Hu
Food and Machinery
In this study, the PEN3 electronic nose was implanted for online flavor detection, based on the traditional pot-type fixating device. By studying the relationship between the response value of the PEN3 electronic nose representative sensor and the quality of the fixating at different pot temperatures, a green tea pot-type fixating system based on the flavor online detection was proposed. The system could feedback control the temperature of the fixating pot according to the measured values of enzymatic oxides and the aroma volatiles of the green tea. The results showed that the low temperature of the fixating pot could lead to …
Development And Analysis Of Infrared-Spouted Bed Combined Drying Equipment,
2021
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Development And Analysis Of Infrared-Spouted Bed Combined Drying Equipment, Ma Li, Duan Xu, Ren Guang-Yue, Li Lin-Lin, Li Xin-Lin
Food and Machinery
In order to better solve the problem of poor uniformity of single infrared drying, take advantage of the high-efficiency and energy-saving characteristics of infrared heating, combined with the characteristics of spouted bed and uniform heat transfer, an infrared-spouted bed combined drying equipment is designed. The device includes a spouted bed drying system, an infrared radiation heating system, a return air conditioning system, a power circulation system and a control system. In order to evaluate the performance of the drying equipment, fresh edamame was used as the material to verify the drying uniformity and product quality of the equipment. The results …
Design Of Cam Mechanism Of Carton Handle Arrangement Device,
2021
College of Mechanical and Control Engineering, Guilin University of Technology, Guilin, Guangxi 541006, China
Design Of Cam Mechanism Of Carton Handle Arrangement Device, Niu Zhen-Hua, Xu Hong-Zhen, Liu Jiao-Di, Li Qiang
Food and Machinery
The cam mechanism of the carton handle sorting device is designed to realize the functions of picking up the handle, removing invalid handles and sorting the handle during the working process of the carton handle sorting device. According to the movement requirements of the push rod when the finishing device picks up and removes the handle, the mathematical model of the cam mechanism design is established to obtain the actual contour curve of the cam. The three-dimensional model of the cam mechanism was established through SolidWorks software. The ADAMS software was used to simulate and analyze the speed and displacement …
Optimization And Experiment Of Key Components Of Horizontal Green Walnut Peeling Machine,
2021
College of Mechanical and Electrical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, China; Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
Optimization And Experiment Of Key Components Of Horizontal Green Walnut Peeling Machine, Yang Zhong-Qiang, Guo Hui, Ma Yue-Hong
Food and Machinery
In order to optimize the structure and movement parameters of the key parts of horizontal walnut peeling machine, a kind of horizontal green walnut peeling machine was designed in this paper. By analyzing the structure and working principle of the whole machine and its key parts, the peeling test was carried out by selecting different brush types, blade types and blade arrangement. The key parts of horizontal green walnut peeling machine were determined: C type brush, F type blade and h type blade arrangement. Through the peeling test of spindle speed and feeding amount, the operating parameters of horizontal green …
Selection Of Hyperspectral Characteristic Wavelength And Construction Of Prediction Model For Cucumber Hardness And Moisture,
2021
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Selection Of Hyperspectral Characteristic Wavelength And Construction Of Prediction Model For Cucumber Hardness And Moisture, Ma Shuai-Shuai, Yu Hui-Chun, Yin Yong, Yuan Yun-Xia, Li Xin, Xue Shu-Ning
Food and Machinery
In order to achieve fast and accurate detection of cucumber freshness by hyperspectral technology, taking the hardness and rate of water loss as the quality index, the hyperspectral imaging technology was used to test the cucumber with different storage dates in the same batch. Firstly, Savitzky-Golar method, multivariate scattering correction (MSC) and standard normal variable transformation (SNV) were used to preprocess the collected hyperspectral data of cucumber, and the pretreatment results were compared to determine that the Savitzky-Golar method was more effective. Then, competitive adaptive reweighted sampling (CARS), partial least squares (PLS) and successive projections algorithm (SPA) were used to …
Research Progress On Antimicrobial Effects And Application Of Pomegranate Peel Extract,
2021
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Research Progress On Antimicrobial Effects And Application Of Pomegranate Peel Extract, Xu Yun-Feng, Zhao Sheng-Juan, Fei Peng, Xiang Jin-Le, Shi Chao, Xia Xiao-Dong
Food and Machinery
In this review, the main components of pomegranate peel, its antimicrobial effect and mechanism on bacteria and fungi and its application in food preservation etc. were discussed.
Volatile Compounds In Algae And Their Extraction Methods,
2021
College of Food Science, Fujian Agriculture University, Fuzhou, Fujian 350002, China; College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
Volatile Compounds In Algae And Their Extraction Methods, Liu Lu-Lu, Wang Bao-Bei
Food and Machinery
The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.
Research Review And Development Prospects Of Food Supply Chain Traceability System Based On Blockchain,
2021
School of Economics and Management, Southeast University, Nanjing, Jiangsu 210096, China
Research Review And Development Prospects Of Food Supply Chain Traceability System Based On Blockchain, Ding Jin-Cheng, Wu Qing-Lie
Food and Machinery
In this paper, the relevant documents were screened out by subject word search on the Web of Science website, and the keyword co-occurrence knowledge map of the relevant documents was drawn using CiteSpace software to analyze these documents as a whole. Then the author studies the current development status of the traceability system of the food supply chain under blockchain technology, and finds that the combination of the internet of things and blockchain technology is becoming the mainstream trend in the development of the traceability system of the food supply chain. Finally, the future development trend of the traceability system …
Research Progress Of Molecularly Imprinted Electrochemical Sensors In The Field Of Determination In Food Safety,
2021
College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Research Progress Of Molecularly Imprinted Electrochemical Sensors In The Field Of Determination In Food Safety, Han Shuang, Ding Yu-Xin, Leng Qiu-Xue, Yao Ai-Xin, Teng Fu, Qin Shi-Li, Du Ji-Wei, Liu Xiu-Zhi
Food and Machinery
This review summarized article reviews the preparation and classification of molecularly imprinted electrochemical sensors, as well as the practical application and development of food safety detection, and their development prospects were also prospected.
Characterizing Nematode Communities In Carrot Fields And Their Bioindicator Role For Soil Health,
2021
The University of Texas Rio Grande Valley
Characterizing Nematode Communities In Carrot Fields And Their Bioindicator Role For Soil Health, A. Habteweld, D. Brainard, A. Kravchencko, Parwinder Grewal, H. Melakeberhan
School of Earth, Environmental, & Marine Sciences Faculty Publications
Plant-parasitic nematodes (PPN) are known to reduce quality and yield of carrot (Daucus carota var. sativus). Efficient nematode management begins with identifying the predominant PPN present in a given field before taking any management decisions. The management decisions should also consider suppression of PPN and promotion of beneficial nematodes represented by bacterivores, fungivores, omnivores, and predators to improve soil health conditions. We selected four carrot fields suspected to have PPN problems in Mason and Oceana counties in Michigan, USA. The counties are located in the major carrot-producing regions of Michigan. These sites have not been previously sampled for …
Research Progress Of Inhibitory Effects Of Polyphenolic Compounds On Xanthine Oxidase,
2021
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Research Progress Of Inhibitory Effects Of Polyphenolic Compounds On Xanthine Oxidase, Hong Xin-Yue, Wu Jian-Mei, Luo Xiao-Qiao, Liu Kai, Zhou Wei-Jie, Zhang Guo-Wen
Food and Machinery
The inhibitory activities and types of polyphenolic compounds on xanthine oxidase and their interactions in the past five years was summarized in this review, and the structure-activity relationship, the structural modification and its development and application of metal complex were also prospected. This will provide some references for the research and development of polyphenolic compounds as lowing uric acid food functional factors and drugs.
Effects Of Γ-Polyglutamic Acid On Baking Properties Of Whole Wheat Frozen Dough,
2021
Guangdong Guangyi Science ＆ Technology Industry Co., Ltd., Dongguan, Guangdong 523075, China
Effects Of Γ-Polyglutamic Acid On Baking Properties Of Whole Wheat Frozen Dough, Wang Jia-Bao, He Song, Su Zi-Liang, Huang Mei-Feng, Yang Di, Yu Han, Huang Fu-Qiang, He Hong-Yan
Food and Machinery
The water holding capacity and anti-freezing activity of whole wheat frozen dough with the addition of γ-polyglutamic acid (γ-PGA) were studied by the water holding capacity of whole wheat flour and the survival ratio of yeast. The effect of γ-PGA on the baking quality of whole wheat frozen dough was studied by specific volume and texture of bread. The results showed that the addition of γ-PGA could improve the yeast survival ratio and fermentation height of whole wheat frozen dough, increase the specific volume and reduce the hardness of whole wheat bread. In addition, γ-PGA promoted the formation of large …
The Flavor Characteristics Of Bayberry Wine And Glutinous Rice Bayberry Wine Were Analyzed Based On Gas Chromatography-Ion Migration Spectrum,
2021
College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
The Flavor Characteristics Of Bayberry Wine And Glutinous Rice Bayberry Wine Were Analyzed Based On Gas Chromatography-Ion Migration Spectrum, Xian Ling-Zhi, Liu Jin-Yang, Lu Jin-Hua, Xie Ding
Food and Machinery
The volatile components of glutinous rice bayberry wine and bayberry wine were compared by gas chromatography-ion migration spectrum, and the sensory evaluation was made at the same time. The volatile substances of bayberry wine mainly include ethyl butyrate, ethyl isobutyrate, ethyl orthocaproate, ethyl propionate, ethyl caprylate, glutaldehyde and 2-methylbutyraldehyde.The volatile substances of glutinous rice bayberry wine mainly include: ethyl isovalerate, ethyl valerate, isobutyl acetate, leaf alcohol acetate, ethyl lactate, propyl aldehyde, octyl aldehyde, trans-2-hexenal aldehyde, 3-hydroxy-2-butanone and diisobutyl ketone, etc. The composition of the two samples was significantly different. The volatile matter of glutinous rice bayberry wine was more abundant …
Comparison Of Nutritional, Flavor And Functional Characteristics Of Tibetan Yak Butter At Different Altitudes,
2021
Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China
Comparison Of Nutritional, Flavor And Functional Characteristics Of Tibetan Yak Butter At Different Altitudes, Xie Si-Wei, Liu Chun-Ai, Sun Shu-Guo, Luo Zhang, Yang Fei-Yang
Food and Machinery
The fatty acid composition, volatile components, rheological properties and antioxidant activity of yak butter at different altitudes (2 500~2 800 m, 3 500~4 000 m and above 4 300 m) in Tibetan were analyzed and compared. The results showed that altitude had significant effects on fatty acid composition, volatile components, rheological properties, and antioxidant activity (P<0.05). The unsaturated fatty acid content of yak butter at altitude of 2 500~2 800 m was the highest. Yak butter with an altitude of more than 4 300 m had pure smell and best flavor quality. Yak butter at altitudes of 3 500~4 000 m had the best fluidity. Yak butter at different altitudes had different antioxidant abilities, among which yak butter at altitudes ranging from 2 500 m to 2 800 m had the strongest DPPH free radical (66.99 mmol/100 g Trolox), hydroxyl free Trolox (26.71 mmol/100 g Trolox), superoxide anion scavenging ability (22.85%), and iron ion chelating antioxidant ability (1.41%).
Quality Characteristics Of Sago,
2021
College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China
Quality Characteristics Of Sago, Chang Lei, Wang Jie-Ru, Yang Min, Li Ting, Du Shuang-Kui
Food and Machinery
Taking japonica rice and glutinous rice as the control, sago as the experimental material, the morphology of starch granules was observed, and the edible quality, cooking characteristics, physical and chemical properties and resistant starch content were studied. Results showed that the sago starch granules were ellipsoid and the size was larger than that of japonica rice and glutinous rice. Meanwhile, the starch granules of japonica rice and glutinous rice were polyhedral with smooth surface. The cooking quality and edible quality of sago were better than those of japonica rice and glutinous rice. The solubility and swelling power of the three …
