Research On Discriminating Wine Varieties Based On Electronic Nose And Lightgbm Algorithm,
2020
School of Artificial Intelligence, Hebei University of Technology, Tianjin 300130 , China
Research On Discriminating Wine Varieties Based On Electronic Nose And Lightgbm Algorithm, Qiao Miao, Zhang Lei, Mu Fang-Lin
Food and Machinery
Aiming at the problem of wine identification, the odor information of 7 kinds of wine was collected through the electronic nose, the LightGBM algorithm was used to learn the odor characteristics of the wine, and the TPE hyperparameter optimization algorithm is used to adaptively optimize the HyperGB parameter of the LightGBM algorithm. Verification is an indicator to evaluate the performance of the model. The experimental results showed that the discrimination model established by LightGBM had a 96.62% accuracy rate for wine samples, which was superior to traditional support vector machines, random forests, and neural networks. It verifies the superiority of …
Residue And Dietary Risk Assessment Of Quizalofop-P-Ethyl Andits Metabolites In Adzuki Bean,
2020
College of Food Sciences, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Residue And Dietary Risk Assessment Of Quizalofop-P-Ethyl Andits Metabolites In Adzuki Bean, Qu Jiang-Ling, Tang Hua-Cheng, Cao Dong-Mei
Food and Machinery
In order to evaluate the long-term and short-term dietary intake risk of quizalofop-p-ethyl and quizalofop-p-acid in adzuki bean, the final residue of them was determined. Using the application concentration of 0.3~0.6 mL/m2, the application frequency of 2~3 times with various picking intervals, the residue of quizalofop-p-ethyl in adzuki bean was 0.03~1.07 mg/kg, and that of quizalofop-p-acid was 0.05~1.20 mg/kg. The long-term dietary intake risk quotient (RQc) and short-term dietary intake risk quotient (RQa) were 1.98%~19.70% and 0.50%~1.30%, respectively.
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms,
2020
Yunnan Tobacco Quality Supervision and Test Station, Kunming, Yunnan 650104 , China
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao
Food and Machinery
In this study, an inter-standard quantitative method was used for determination of PAHs in gum-based chewing tobacco by GC-MS/MS. Under the control of the optimized experimental conditions, the LODs and the LOQs of 19 target PAHs could achieve 0.04~0.14 ng/mL and 0.14~0.46 ng/mL, respectively, while the linear correlation efficiencies were larger than 0.998 for all PAHs. With three different adding-levels, the recovery rates for all PAHs ranging from 92.26% to 109.46%. And the Intra-assay and Inter-assay precisions for the PAHs were 0.77%~3.85% and 1.57%~4.86%, respectively. The method developed was reliable and suitable for routine analysis of PAHs, and was verified …
The Ethical Basis And Enlightenment Of American Food Safety Law,
2020
School of International Law, East China University of Political Science and Law, Shanghai 200042 , China
The Ethical Basis And Enlightenment Of American Food Safety Law, Yao Hong-Min
Food and Machinery
In many changes of food safety legal system in the United States, consumption ethics, business ethics and administrative ethics are integrated into it. Based on the perspective of legal ethics, it is an effective way to gradually build a food safety standard system that adheres to “fairness and goodness” to achieve the legal ethics concepts of government fairness, corporate efficiency and consumer safety as much as possible. This may alleviate the food safety problems, and promote the modernization of food safety legal system in China.
A Quick Determination Of The Content Of Tartrazine And Sunset Yellow Fcf In Beverages And Jelly By Cyclic Voltammetry,
2020
Qiqihaer University, Qiqihaer, Heilongjiang 161006 , China
A Quick Determination Of The Content Of Tartrazine And Sunset Yellow Fcf In Beverages And Jelly By Cyclic Voltammetry, Chu Hong-Tao, Yu Miao, Chen Jia-Qi, Yao Dong, Su Li-Qiang, Qin Shi-Li, Qi Hai-Yan
Food and Machinery
By using a three-electrode setup consisting of a working electrode made up of glassy carbon, a counter electrode made up of platinum, and a reference electrode made up of saturated calomel, the cyclic voltammetry was utilized to measure the content of tartrazine and sunset yellow FCF in five goods sold in the market and the measurement method was optimized. The result indicated by the cyclic voltammetry curve that the peak current was linearly correlated to the analyte concentration within the range of 0.1~0.8 μg/mL. The concentration of tartrazine and sunset yellow FCF in the five samples were measured to be …
Design Of High Bag Palletizing Machine Based On Synchronized Belt Drive,
2020
Guangzhou College of South China University of Technology, School of Mechanical Engineering, Guangzhou,Guangdong 510800 , China
Design Of High Bag Palletizing Machine Based On Synchronized Belt Drive, Zhang Jian-Qiang, Chen Xing, Liu Zhi-Peng
Food and Machinery
In order to obtain the high-speed and stable automatic stacking, a high-position automatic stacking of bagged materials was designed, by using synchronous pulley and chains. The parameters and stacking requirements of the bagged materials were explained, and the stacking mechanism was presented based on synchronous belt driving. The working principle of the automatic stacking was shown, and the stacking mechanism through analysis and calculation were determined. Finally, the static analysis of the stacker spindle, based on SolidWorks Simulation, was carried out, and the simulation results showed that the design could meet the requirements.
R&D And Application Evaluation Of A Reconstituted Cut Tobacco Cutting-Winnowing System,
2020
Technology Ceter, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000 , China
R&D And Application Evaluation Of A Reconstituted Cut Tobacco Cutting-Winnowing System, Song Wei-Min, Xiao Hui, Li Chun-Guang, Hu Hong-Shuai, Zu Meng-Meng, Zhang Jun-Ling, Li Shu-Fang
Food and Machinery
Designed a reconstituted cut tobacco cutting-winnowing system. The system is constituted of feeding apparatus, cutting apparatus and winnowing apparatus. The system adopts integration design, twice-cutting apparatus, integrated blade, flywheel and back-taper air separator. The tobacco shred is cut by using the speed difference between the fast and slow knife discs to form a "cut" effect, and purification and dust removal is done by system sealing and air selection and air supply system. Compared to before the cut, twice-cutting design make a 29.06% decrease of long cut tobacco (length ＞20 mm) and a 0.12% increase of scrap tobacco (length ＜ 5 …
Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food,
2020
The Hunan Research Institute of Commodity Quality Supervision and Inspection, Changsha, Hunan 410007 , China
Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food, Zhou Cong, Wan Fu, Liu Zhao, Zhao Jin-Yao, Kang Feng, Xu Liang
Food and Machinery
In this paper, the test methods of dust-proof, water-proof and oil-proof properties of deoxidizer packaging film for food were studied. The microscope observation method was used to test the dust-proof performance, and the folding box observation method was used to test the water-proof and oil-proof performance. After optimization, the test conditions were as follows: for dust-proof test, use a microscope to observe whether there is a straight hole; for water-proof test, use 10 mL, 0.08% sodium dodecyl benzene sulfonate aqueous solution at room temperature; for oil-proof test, use 5 mL, 60 ℃ olive oil; take the leakage time as the …
The Application Of Quadratic Culture In Local Food Packaging And Brand Building,
2020
Zhang Daqian School of Fine Arts of Neijiang Normal University, Neijiang, Sichuan 641100 , China
The Application Of Quadratic Culture In Local Food Packaging And Brand Building, Gao Deng-Ming
Food and Machinery
At present, the development of local food industry presents a slow situation, which can effectively solve the problem of local food packaging and brand, among which, the use of ACG (mobile roaming) quadratic element culture optimization and innovation of local food packaging has its important value. At the same time, in the design of it, should pay attention to the regional cultural characteristics, display brand and emphasize the sense of experience, so as to enhance the connotation and practicability of packaging design.
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry,
2020
Guiyang University, Guiyang, Guizhou 550005 , China ；Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry, Cao Sen, Ji Ning, Ba Liang-Jie, Ma Chao, Wang Hong, Yao Xiu-Dan, Wang Rui
Food and Machinery
Powderblue blueberry fruits were sprayed (800 mg/L Natamycin, 1 000 mg/L ε-Polylysine, 800 mg/L Chitosan) before harvest. The four groups of fruits were stored at low temperature (0.5±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that: compared with the control(CK), the different preservation could reduce the increase of fruit decay rate, delay the decrease of fruit firmness, soluble solids, titratable acid content and anthocyanin content, inhibit the respiration rate and ethylene production rate of fruit. The POD、CAT、LOX and APX were effectively maintained. The mold and yeast counts of blueberry were better reduced. The …
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch,
2020
College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities, Chongzuo,Guangxi 532200 , China
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Food and Machinery
The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles,
2020
Institute of Agro-Products Processing Science and Technology, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan, Shanxi 030031 , China ；College of Life Sciences, Shanxi University, Taiyuan, Shanxi 030006 ,China
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that …
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins,
2020
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Food and Machinery
The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya,
2020
College of Land Resources and Environment, Jiangxi Agriculture University, Nanchang, Jiangxi 330045 ,China
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Food and Machinery
A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea,
2020
Changsha Health Vocational College, Changsha, Hunan 410000 , China
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
Food and Machinery
his review summarizes probable mechanisms and their clinical researches on anti-obesity effect of Pu’er tea. Additionally, those comparative studies of anti-obesity of Pu’er tea and other tea categories, raw and ripened Pu’er tea are discussed. The development prospect and research trend of anti obesity of Pu’er tea are described.
Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding,
2020
Chapman University
Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding, Rachel B. Isaacs, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Red snapper (Lutjanus campechanus) is a historically overfished and highly valued species that is commonly substituted with other fish, such as tilapia, rockfish, and other snapper species. The objective of this study was to assess the ability of real-time PCR to be used as a screening tool to rapidly test commercial fillets for the presence of red snapper, followed by species identification of negative samples with DNA barcoding. A total of 24 frozen, fresh, or thawed (previously frozen) fillets labeled as “red snapper” were tested with real-time PCR, along with 54 fillets from fish that are common substitutes …
Food Safety Risk In An Indoor Microgreen Cultivation System,
2020
University of Arkansas, Fayetteville
Food Safety Risk In An Indoor Microgreen Cultivation System, Gina Marie Misra
Graduate Theses and Dissertations
Microgreens are immature sprouts of edible plants, sharing some similarities with sprouted seeds and petite leafy greens. Since they are most often grown in containers in buildings or greenhouses, they present a new area for food safety research at the intersection of the built environment and produce farming. Contamination by human pathogens has been extensively studied in other types of produce typically eaten raw, including sprouted seeds, which have been implicated in numerous outbreaks of salmonellosis over the last several decades. There is a paucity of knowledge about the microgreen sector of the fresh-cut industry; thus, it was determined that …
An Analysis Of Crispr-Cas Gene Editing In Agriculture,
2020
University of Connecticut
An Analysis Of Crispr-Cas Gene Editing In Agriculture, Ashley Laliberte
Honors Scholar Theses
The CRISPR-Cas system is a promising form of gene editing, especially for the agriculture industry. The ability to make single-nucleotide edits within a gene of interest, without the need to introduce foreign DNA, is a powerful tool for designing healthier and more efficient crops and food animals. This system provides opportunity for increased nutritional value, decreased food waste, and more economically and environmentally sustainable food production. Though this biotechnology is facing mechanistic limitations due to off-target effects and inefficient homology-directed repair, vast improvements have already been made to improve its efficacy. The CRISPR-Cas system is already the most advanced form …
Study On Subtractive Technology Of Allergic Protein In Cod,
2020
College of Food Science and Engineering, South China University of Technology, Guangzhou,Guangdong 501640 , China
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Food and Machinery
The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Food and Machinery
In order to explore the causes of fish tenderness changes during microwave cooking of boiled fish, the physical property analysis method can be used to characterize the maximum shear force of fish meat, and it can also be analyzed from the perspectives of water state, protein denaturation and microstructure by method of measurement like Low field nuclear magnetic resonance(LF -NMR). The results showed that at the first stage of microwave heating (150 s), the connective tissue in fish meat was rapidly broken, and the sarcoplasmic protein was almost denatured completely. Part of the bound water was converted into immobilized water, …
