Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan
Food and Machinery
A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10-3 ng/mL and 2.71×10-3 …
The Improved Design And Simulation Study Based On Unpowered Roller Conveyor,
2018
College of Transportation, Shandong University of Science and Technology, Qingdao, Shandong 266590, China
The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong
Food and Machinery
Because of the humidity in the tofu factory, a pneumatic conveyor was designed to carry food boxes in the humid factory. The cylinder telescoped to provide power for the whole conveyor. In this study, the basic structure and working principle of the conveyor were described, and the velocity relationship between the input and output components was deduced for the need of equipment improvement and control. The working process of the conveyor was simulated by using the fluid dynamics simulation software flow 3D, which verified its practical feasibility and provided a data reference for the later electromechanical control.
Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef,
2018
Yangzhou University, Yangzhou, Suzhou 225127, China
Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren
Food and Machinery
In order to study the effects of aging time, cooking degree and their interaction on beef flavor components, the longissimus dorsi of Simmental cattle in the process of aging time (3, 5, 7 d) were selected to make steaks of medium, medium well and well done. Volatile flavor components in different aging times and cooking degree were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), explored the best aging time and cooking degree which were beneficial to flavor substances formated. Results showed that, a total of 50 volatile compounds were identified in each beef sample. The …
Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles,
2018
Qimingxuan Processing-Control Equipment Co., Ltd., Dengfeng, Henan 452470, China
Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin
Food and Machinery
To determine the packaging quality stability of paper-packaging machines (HNQ) for Chinese dried noodles based on the key technology improvement, and to meet demands from noodle industries to packaging stability and efficiency, the production lines of a dried noodles manufacturing industry were sampled for investigation. The packaging effects of two kinds of packaging machines (HNQ and SDH) and four same machines in a line were for each kind were tested and analyzed. The results showed that no significant difference in the instant weight of packaged noodles between the SDH packaging machines was found. The differences of coefficient variation (CV%) among …
Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China,
2018
Citrus Reserch Institute, Southwest University, Chongqing 400712, China; Laboratory of Risk Assessment for Citrus Quality and Safety, Ministry of Agriculture, Chongqing 400712, China; Citrus Reserch Institute, Chinese Academy of Agricultural Sciencesy, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture, Chongqing 400712, China
Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining
Food and Machinery
In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits, the ultra-performance liquid chromatography (UPLC) was used to determine the main phenolic substances (flavonoied and phenolic acids) in nine Chinese late-maturing citrus. The different phenolic compounds and their contents were analyzed in pulp, juice and peel. The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties, and phenolic acids were mainly ferulic acid, and the content of PMFs in the pericarp was rich. In the juice of nine citrus, the contents of hesperidin and …
Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms,
2018
Xinjiang Uygur Autonomous Region Institute for Food and Drug Control, Urumqi, Xinjiang 830004, China
Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu
Food and Machinery
To evaluate the uncertainty of measurement in the determination of DIBP, DBP and DEHP in Liquor by GC-MS/MS. According to “JJF 1135—2005 Evaluation of Uncertainty in Chemical Analysis Measurement” and “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”, a mathematical model was established for uncertainty evaluation. The sources of uncertainty that may be introduced were analyzed and each component of uncertainty was quantified for the calculation of the combined uncertainty, The results showed that the expand uncertainty for DIBP, DBP, DEHP were 0.060, 0.062, 0.17 mg/kg, respectively. The preparation of standard solution, measurement repeatability and curve fitting were found …
Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field,
2018
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu
Food and Machinery
The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the …
Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province,
2018
College of Biology Science and Engineering, Hebei University of Economics and Business. Shijiazhuang, Hebei 050061, China
Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli
Food and Machinery
In order to investigate the content of thiocyanate in raw milk, tracked the content of thiocyanate in 930 milk samples from 21 cattle-raising areas in Hebei Province in the past two years from 2014 to 2015. The results showed that the content of thiocyanate in those 930 milk samples ranged from 1.86 to 11.92 mg/L, and the detection rate was 100%. The results suggested that the thiocyanate in raw milk was all originated from the background, and there was no artificial addition. It was also found that the seasonal distribution of thiocyanate content in raw milk had no significant difference. …
Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue,
2018
School of Computer Science and Technology, Shandong University of Technology, Zibo, Shandong 255049, China
Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia
Food and Machinery
In order to discriminate adulterated goat milk quickly and objectively, a set of portable electronic tongue detection system was exploited, and a new method of fast identification is developed. When detected in the system, the sample solution was first scanned to obtain the "fingerprint" information of adulterated goat milk, and then the discrete wavelet transform (DWT) was used to obtain the characteristics of the "fingerprint" data. On this basis, the principal component analysis (PCA) was used to determine the quality of goat milk with different adulteration ratio. Particle swarm optimization extreme learning machine (PSO-ELM) was applied to quantitatively predict goat …
Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits,
2018
Hunan Review and Accreditation Centre of Food Safety, Changsha, Hunan 410013, China
Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan
Food and Machinery
In this study, based on the determination of heavy metal residues in raw materials, the migration behavior of heavy metal in candied fruits was preliminary analyzed by monitoring dynamic changes of heavy metal content during pickling. The results showed that the contents of Plumbum, Cadmium, Chromium, Mercury and Arsenic in raw materials were 0.151 0, 0.024 1, 0.110 0, 0.000 0, 0.013 2 mg/kg, respectively; During the pickling process, residual heavy metal elements could migrate into the pickling solution, and significant differences were found in migration and relative behavior for different heavy metal elements. The contents of Plumbum, Cadmium, Cadmium …
Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang
Food and Machinery
Bovine Serum Albumin (BSA), a model protein, was used to study the relationship between the free radical production and oxidative properties in the microwave field. Electron paramagnetic resonance (EPR) trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of free radical produced by BSA under different microwave treatment conditions. The signal intensity of free radicals arose from BSA solution via the increasing of power, temperature, and time after microwave irradiation. By measuring the carbonyl, thiol and surface hydrophobic oxidative properties of BSA under different microwave temperatures. It was showed that the carbonyl content increased, the thiol content decreased, and …
Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing
Food and Machinery
The changes of amino acid and other related indexes in chicken soups which were concentrated under atmospheric pressure and vacuum were studied. The results were as follows: with the increase of concentration ratio, the contents of crude protein, oligopeptide and reducing sugar in chicken soups were gradually reduced. Under the same concentration ratio, the crude protein content in atmospheric concentration chicken soups was higher than that in vacuum concentration chicken soups (P＜0.05), while the oligopeptide content in vacuum concentration chicken soups and the reducing sugar in chicken soups with concentration ratio greater than 1∶2 were higher than that in atmospheric …
Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit,
2018
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen
Food and Machinery
In order to study the variation of size distribution of tobacco strips from different threshing and separation unit, an upper blend tobacco formula was introduced into threshing machine with five stages of threshing unit and eleven pneumatic separators. The results showed that the size proportion of tobacco strips separated from different pneumatic separators exhibited a similar change trend. Moreover, in the first and second stage threshing unit, the large and middle size particle content could reach more than 94% with good stability. Meanwhile, the characteristic size tobacco strips and the proportion of tobacco strips with size bigger than 44.5 mm …
Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law,
2018
Haikou College of Economics, Haikou, Hainan 571157, China
Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying
Food and Machinery
According to the hypothesis of rational economic man in economics of law, the main reasons for food safety incidents are that the total income of food safety violations is greater than the risk cost, and the lower expectation of the offenders for the cost of food safety violations and the harm of food safety violations. However, the current food safety-related laws and regulations have some problems, such as too light punishment for food safety violations, frequent violations by leading enterprises in the food industry, and lack of overall planning for food safety regulation, so that food safety violations have considerable …
Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation,
2018
Technology Center China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650106, China
Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation, Liu Xin, Li Jing, Wei Yuling, Song Chunman, Chen Jianhua, Miao Enmin, Geng Yongqin, Xiang Ming, Tian Limei
Food and Machinery
For the fast and accurate determination of sugars in tobacco leaf, a method for the determination of sugars (fructose, glucose, sucrose, maltose) in tobacco leaf by an ultra-high performance liquid chromatography (UPLC) was established，taking a novel extraction vial as the pretreatment device. The results showed that: 1) the novel pretreatment device could make the extraction, filter and transfer as one step, make the procedure of the pretreatment more efficient. 2) The separation of the sample was operated on ACQUITY UPLC BEH Amide column (2.1 mm×100 mm, 1.7 μm), using 75% (v/v) acetonitrile containing 0.2% triethyla-mine as the mobile phase at …
Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept,
2018
College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept, Yang Huilin, Wang Xiaolan, Tu Zongcai
Food and Machinery
Food nutrition and safety is a general elective course for natural subjects, which can help college students improve their quality of life, enhance their sense of responsibility and broaden their horizons. By grasping the concept of general education, defining the purpose of the course, selecting scientific, universal and neoteric contents, utilizing the methods of multi-interaction and integration of theory and practice, and establishing the complementary assessments of process with result, the new teaching mode of food nutrition and safety public elective course has been explored, and remarkable teaching achievements are obtained.
Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu
Food and Machinery
Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and …
Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process,
2018
College of Mathematics and Computer Application, Shangluo University, Shangluo, Shaanxi 726000, China
Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process, Yang Yan, Yuan Xunfeng, Qiao Ximin, Fan Na
Food and Machinery
In view of the reduction of food quality due to the destructs cellular structure by the large ice crystals in quick-freezing preservation process, regarding cell solution as water and solute in binary system, the five-fold symmetric phase-field model with anisotropy of strong interface energy was used to reproducing the evolution process of ice crystal growth, the effect of freezing times on the behavior of ice crystal growth was studied. The results showed that simulation result of ice crystal growth were consistent with the actual morphology, both of which had developed side-branching in the middle of the main branch, the root …
Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue
Food and Machinery
In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When …
Preservation Effect Of Active Film Containing Oreganoessential Oil On Snakehead Slices,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
Preservation Effect Of Active Film Containing Oreganoessential Oil On Snakehead Slices, Du Yunfei, Fan Liyuan, Shen Chunhua
Food and Machinery
In order to study the preservation effect of oregano essential oil in plastic films, oregano essential oil, as an antibacterial agent, was added into ethylene-vinyl alcohol copolymer (EVOH) and polyethylene (PE) respectively, then the food preservative films were prepared by extrusion casting. The mechanical properties, transmittance and haze of the preservative film were characterized. The snakeheads were then packaged in the preservative films, and the changes in drip loss rate, pH, thiobarbituric acid (TBA) and total viable count over time were determined. The results showed that the addition of oregano oil has little effect on the basic properties of the …
