Study On Release Of Co During The Cigarette Smoldering And Puffing Periods,
2018
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhenzhou, Henan 450001, China; Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian 361021, China
Study On Release Of Co During The Cigarette Smoldering And Puffing Periods, Chen Kunyan, Zhang Junsong, Li Qiaoling, Zhang Yingpu, Huang Huizhen, Guo Songbin, Yu Yumei
Food and Machinery
The release of CO during the cigarette smoldering and puffing periods was firstly studied by combining a dedicated modern experimental approach for quantifying gas-phase temperature with the tobacco pyrolysis and combustion reactions system, which guarantees more accurate reaction conditions were used to mimic the thermal environment inside a burning cigarette. Basing on the two cigarette paper burn lines (PBL) at smoldering and puffing, the cigarette burning zone were divided into three regions. The first region was in front of the PBL at 0 s (R1), the second region was between the two PBL (R2) and the third region was behind …
Establishment Of A Multiplex Pcr System For Detection Of Five Tetracycline Resistance Genes In Poultry Bacteria,
2018
Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Establishment Of A Multiplex Pcr System For Detection Of Five Tetracycline Resistance Genes In Poultry Bacteria, Bai Long, Shao Yi, Huang Liujuan, Feng Bo, Zhou Changyan, Suo Yujuan, Bai Yalong, Lin Miao
Food and Machinery
In order to establish a multiplex polymerase chain reaction (PCR) method for simultaneous detection of five tetracycline resistance genes including tetA, tetD, tetG, tetS and tetX in poultry bacteria, the concentrations of primers and Taq DNA polymerase, as well as the annealing temperature used in the multiplex PCR system were optimized, then the sensitivity and specificity were examined, and finally, the method was applied for detecting of tetracycline-resistant bacteria isolated from poultry to verify its applicability. The results showed that, the optimized system for the multiplex PCR reaction was: 5 μL of mixed DNA template, 1 μL of Taq enzyme, …
The Application And Perfection Of Punitive Compensation System In Food Safety Law,
2018
School of Humanity and Law, Huazhong Agricultural University, Wuhan, Hubei 430070, China
The Application And Perfection Of Punitive Compensation System In Food Safety Law, Li Changjian, Lu Airong
Food and Machinery
One of the key problems in food safety management is the low illegal cost. The punitive compensation system is an important system, which raise the illegal cost in the regulation of food safety and has the great significance. Compared with developed countries, the punitive damages in food safety law system in China is still in its infancy, and in the aspect of legislation, the free of cost food is not invovled in the scope, and the compensation will be giving away free food subjective not contain elements of negligence, such problems as unreasonable compensation calculation. To give full play to …
Comparison And Enlightenment Of Legal System Of Food Recall Between China And Foreign Countries,
2018
School of Humanity and Law, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Comparison And Enlightenment Of Legal System Of Food Recall Between China And Foreign Countries, Shang Qing, Guan Jiayi
Food and Machinery
Food recall system is to strengthen supervision, to ensure food safety important line of defense.By means of literature analysis and comparative analysis, summarizes the problems and shortcomings of the Chinese food recall legal system based on the comparison between China and foreign countries and analyzes the useful experience of the American, Canadian and Japanese food recall legal systems. To provide corresponding guidance and suggestions for the improvement of the Chinese food recall system.
International Co Governance Dimension Of Food Safety In China,
2018
School of International Law, Southwest University of Political Science and Law, Chongqing 400020, China
International Co Governance Dimension Of Food Safety In China, Zhu Jing
Food and Machinery
Due to the global trend of food trade, food safety has become the focus of global attention, and the establishment of the credibility of China's food industry, international co-governance has become the consensus of China's food safety assurance. However, in order to promote the international Co-governance of food safety in China smoothly, it is still facing a series of challenges, such as the absence of corresponding international co-governance mechanism, the inconsistency of international food safety standards and the need to improve the cooperation between government and enterprises. Therefore, it is necessary to Learning from the mature and advancing Model of …
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants,
2018
Food Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants, Liu Jinguang, Liu Wenyao, Wang Shiqing, Song Qingwu, Jiang Wenli, Li Fei
Food and Machinery
In order to solve the problem of high cost and difficult welding of metal materials, as well as avoid the ozone depletion and global warming by Freon refrigerant, a cold storage device made of PERT plastic was produced, with a low cost and an easy assembly. In this study, a polyethylene of high temperature tolerant tube instead of the copper one was used, complied with hydrocarbon refrigerant HCR22 as heat pipe circulating working fluid. The results showed that the best filling ratio of PE-RT plastic heat pipe group was 33%, which was the same as copper heat pipe group, with …
Development Of A Bionic Plucking Finger For High-Quality Green Tea,
2018
Nanjing Forestry University, College of Mechanical and Electronic Engineering, Nanjing, Jiangsu 210037, China
Development Of A Bionic Plucking Finger For High-Quality Green Tea, Hao Miao, Chen Yong, Pan Zhigang, Sun Ye
Food and Machinery
Presents a kind of bionic end-effector which can imitate the human hand to pluck tea flushes. The mechanical structure of the bionic plucking finger is designed. Dynamic and static analysis are carried out to improve the dexterity and compactness. Genetic algorithm is employed to optimize the geometric parameters. The transmission efficiency of driving force is increased by 26.6%. Then, the prototype of the bionic plucking fingers is made, and the design of pneumatic drive and control system is completed. The indoor tests show that the success rate of plucking is about 70%, which can realize the expected action.
Migration And Mathematical Simulation Of Aluminum And Magnesium From Coated Paper Cup Into Acid Food Simulants,
2018
Key Laboratory of Product Packaging and Logistics, Institute of Packaging Engineering, Jinan University, Zhuhai, Guangdong 519070, China
Migration And Mathematical Simulation Of Aluminum And Magnesium From Coated Paper Cup Into Acid Food Simulants, Ding Congyang, Lin Qinbao, Luo Jiutian, Li Zhong, Lia Ojia
Food and Machinery
In order to study the migration of metal elements Al and Mg into acidic foods in coated paper cups and the effectiveness of mathematical simulation software to simulate migration, eight kinds of coated paper cup samples were digested by wet digestion, and then inductively coupled plasma atomic emission spectrometry (ICP-OES)was used to detect the initial contents of aluminum (Al) and magnesium (Mg) in eight kinds of coated paper cups and their migration into acidic food simulants (3% acetic acid solution). The initial contents of Al and Mg in 8 paper cups were 841.6～3 482.0 and 179.1～19 720.1 mg/kg, respectively. Under …
Research On Modern Food Packaging Design Based On Interesting Composition Form,
2018
School of Art and Design, Shaoyang University, Shaoyang, Hunan 422000, China
Research On Modern Food Packaging Design Based On Interesting Composition Form, Zhang Bingyu
Food and Machinery
In view of the present design status of the food packaging market, which is very similar and lack of innovation bright spots, discusses the relationship between the color application, pattern creation, modeling structure and material composition, and expounds the skills and functions of the application of interesting forms in the design of food packaging. A case study of food packaging is presented to illustrate the point of view and put forward new ideas for future development and innovation of food packaging.
Multi Channel Detection System Of Eggshell Crack Based On Dsp,
2018
Jiangsu University, Zhenjiang, Jiangsu 212013, China
Multi Channel Detection System Of Eggshell Crack Based On Dsp, Xu Baowen, Sun Li, Cai Jianrong, Dai Qijun
Food and Machinery
The eggshell-crack can be detected by the acoustic features of impact response signal in a non-destructive way. To collect and analyze the acoustic signals in real time, an eggshell crack detection system based on TMS320F28335 was designed. The acquisition of the responded audio signal was triggered by the external interrupt of DSP. By comparison of frequency spectrums between intact and cracked eggs, there is a significant difference in the audio signal spectrum. The frequency of the second formant of the intact egg spectrum is concentrated at about 6 890 Hz, while the frequency of the second formant of the cracked …
Optimization Of The Extraction Of Truffle Polysaccharide By Multi-Enzyme Hydrolysis,
2018
Department of Agricultural Science of Xi Chang University, Xichang, Sichuan 615013, China
Optimization Of The Extraction Of Truffle Polysaccharide By Multi-Enzyme Hydrolysis, Qing Yuan, Chen Tiantian
Food and Machinery
The polysaccharide was extracted by compound enzyme method from the Indian truffle. Through single factor and uniform design experiments, the effect on the yield of truffle polysaccharide were investigated, including the enzyme ratio, zymolytic time and temperature, enzyme dosage, material/ liquid ratio and pH value. According to U10 (108) experiment, the effects of six single factors as well as their interactions on the yield of polysaccharide were studied. The optimal process parameters were predicted and verified. The results showed that the best extraction conditions of truffle polysaccharide was as follows: dispase and cellulase ratio of 1∶7 （g/g）, …
Research Progress Of The Effects Of Protein Modification On The Processing Properties Of Poultry Egg Powder,
2018
Sichuan Agricultural University, Yaan, Sichuan 625014, China
Research Progress Of The Effects Of Protein Modification On The Processing Properties Of Poultry Egg Powder, He Weiming, Ye Jinsong, Shi Jie
Food and Machinery
In this review, the effects of egg powder were summarized from the aspects of physical method, chemical method and enzymatic modification, and the traits of these methods were analyzed and compared. Moreover, the future development of egg powder was prospected, so as to enhance the processing property of egg powder and expand the application range.
Research Progress On Bacteriostatic Mechanism Of Plant Derived Bio-Preservatives Against The Microbodies In The Aquatic Products,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Research Progress On Bacteriostatic Mechanism Of Plant Derived Bio-Preservatives Against The Microbodies In The Aquatic Products, Lan Weiqing, Chen Mengling, Wang Meng, Xie Jing
Food and Machinery
Based on the advantages and disadvantages comparison in different sources of bio-preservatives, the classification of plant source bio-preservatives was described, and their bacteriostatic mechanism in aquatic products was introduced. Moreover, its existing problems and improvement suggestions were put forward, and the future development of plant derived bio-preservatives on the preservation of the aquatic products was also prospected.
Research Progress On Nutrients And Processing Technology Of Peony Seed Oil,
2018
College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
Research Progress On Nutrients And Processing Technology Of Peony Seed Oil, Fan Yongkang, Xiang Ting, Wang Wei, Shen Jianfu
Food and Machinery
In this paper, the nutritional components of peony seed oil, including fatty acid, unsaponifiable compounds and trace elements, were summarized, and the functional properties, extraction process, refining process and processing of product oil of peony seed oil were also summarized and analyzed in order to provide reference for the further development of peony seed oil.
Study On Enzymatic Combined Chemical Demulsification Process Of Emulsion From Enzyme-Assisted Aqueous Extraction Of Pumpkin Seed Oil,
2018
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Study On Enzymatic Combined Chemical Demulsification Process Of Emulsion From Enzyme-Assisted Aqueous Extraction Of Pumpkin Seed Oil, Zhang Gensheng, Yang Huiduo, Yue Xiaoxia, Liu Zhixin, Xu Chunming
Food and Machinery
In order to increase the extraction rate of pumpkin seed oil by enzyme-assisted aqueous extraction, using method of enzymatic combined chemical demulsification process by adding Bacillus licheniformis protease (pH 9~12) during emulsion from enzyme-assisted aqueous extraction of pumpkin seed oil. According to single factor experiment and response surface methodology, the best processes for enzymatic demulsification were: volume ratio of water to emulsion 0.9∶1 (mL/g), dosage of enzyme 3 078 U/g, hydrolysis temperature 51 ℃, hydrolysis time 2.5 h, and the demulsification rate of the verification experiment was 88.39%. The effect of adjusting the pH on emulsion stability and demulsification rate …
Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System,
2018
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System, Lu Yongling, Xiao Liubang, Xia Qiuqin, Lu Lishuang
Food and Machinery
Purpose: it was planned to establish an arginine-reducing sugar system and investigate the factors affecting the formation of 1,2-dicarbonyl compounds in the system, then explore the dynamics of reactants, products. With genistein as an inhibitor, 1,2-dicarbonyl compounds were inhibited in the reaction process. Methods: In arginine-reducing sugar system, using gas chromatography to evaluate temperature, the type of reducing sugar, pH and genistein effects on the 1,2-dicarbonyl compounds formation, the change regularity was analyzed. The analysis of genistein before and after decreased the arginine, glucose, and product 1,2-dicarbonyl compounds content, and the kinetics in this process was studied. Results: Time was …
Study On Mitigation For Asthenopia By Four Functional Substances,
2018
Chengdu Eye Candy Technology Co., Ltd., Chengdu, Sichuan 610000, China
Study On Mitigation For Asthenopia By Four Functional Substances, Yuan Kemin, Zhong Fang, Chen Maoshen, Shang Mengshan
Food and Machinery
Four substances (theanine, gamma-aminobutyric acid, beta-carotene and grape seed extract) were added into the chocolate and the improvement effect of these substances on asthenopia of 102 test persons were studied by questionnaire, vision test, attention test, memory test and brain wave test for 30 days. The questionnaire results showed that the total and single score (ocular discomfort score and general malaise score) of sample group were lower than the score before eating the sample chocolate, which is indicated that the asthenopia was improved by eating the sample chocolate, for example, the score of blurred vision was decreased by 0.21 and …
Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers, Li Fuxiang, Ming Jian, Ao Miao, Li Fuhua, Zeng Kaifang
Food and Machinery
The volatile compounds in four parts of the citrus flowers (petals, torus, pistils, stamens) were analyzed by headspace-solidphase microextraction (HS-SPME) combined with GC-MS, the main aroma substances and aroma differences parts of citrus flowers were evaluated by principal component analysis (PCA). Studies showed that hydrocarbons and alcohols were the main aromas of citrus flowers. Linalool, terpene, nerolidol, β-myrcene and α-ocimene were mainly in petals, torus and pistils, while linalool, terpene, nerolidol and β-myrcene were the main components of stamens. The principal component analysis showed large differences of aroma compounds in the four parts of citrus blossoms. The hydrocarbons such as …
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder,
2018
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder, Lu Wei, Lu Ning
Food and Machinery
Studied the qualitative and quantitative analysis of amino acids in barley leaf powder. The results showed that there were 26 kinds of amino acids (17 kinds of hydrolyzed amino acids and 26 kinds of free amino acids) were detected in barley leaf powder. The total content of hydrolytic amino acids was 9 163.422 mg/100 g including more than 40% essential amino acids in human body. There were 9 kinds of therapeutic amino acids (Glu content was the highest, up to 1 390.873 mg/100 g) were contained in barley leaf powder. The total content of free amino acids (26 types) in …
Study On Detection Of Illegal Additives In Sedative Health Food By Lc-Q-Tof/Ms,
2018
Taiyuan University of Technology, Taiyuan, Shanxi 030024, China; Taiyuan Customs District, Taiyuan, Shanxi 030024, China
Study On Detection Of Illegal Additives In Sedative Health Food By Lc-Q-Tof/Ms, Kang Ning, Gao Yuanhui, Gao Lizhen
Food and Machinery
LC-Q-TOF/MS was used to detect five illegal additives (rotundine, sinomenine, venlafaxine, melatonin, zaleplon) in sedative health food. The five illegal additives were extracted by ultrasound with a mixture of methanol and ammonium acetate 20 mmol/L. A gradient system of a mixture of 0.1% formic acid with multi-reaction monitoring (MRM) was employed for quantitative determination at the ion source for ESI source, and the positive ion detection conditions were employed. The time-of-flight mass spectrometer was chosen, and the detecting parameters were set up and optimized. Qualitative and quantitative analysis of 5 kinds of illegal additives were carried out. The results showed …
