Detection On Phthalates In White Spirit By Hplc,
2015
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan
Food and Machinery
A comprehensive analytical method based on high performance liquid chromatography (HPLC) was developed for measurement in foods of 6 phthalates-Dibutyl phthalate, Dioctyl Phthalate, Di-N-pentyl phthalate, Diethyl phthalate, Butyl benzyl phthalate, Diallyl phthalate. The extracts were analyzed by HPLC using an Inertsil C18 column. The two kind of organic mobile phases which are acetonitril and the methanol were compared. The acetonitril-water gradient elusion was found to be more advantageous. Under the optimal conditions, the calibration curves showed a good linearity (R2＞0.999 0) in the concentration ranged from 1.0～20.0 mg/L for 4 target compounds. Recoveries of 6 analyses at three spiked …
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham,
2015
College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing
Food and Machinery
Odor profiles oftwo kind of dry-cured hams(Jinhua and Xuanwei hams) of different grades and years were analyzed byE-nose detection and quantitative descriptive analysis (QDA).The results of sensory evaluation and e-nose analysis were compared. The principal component analysis(PCA) results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly, and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation. Soft independent modeling of class analogy (SIMCA) wasapplied to establish the recognizing models of hams either on grade or on origin. Results showed that the models had better …
Adulteration Detection Of Honey Based On Electronic Nose,
2015
Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua
Food and Machinery
An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated …
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System,
2015
ChongQing University of Science and Technology, Chongqing, 400050, China
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang
Food and Machinery
This research is focused on the fluorescence properties and reaction conditions of Fe (Ⅲ)-KI-RB system. I3– is generated with Fe3 + reaction with excessive KI in hydrochloric acid solution, which can react with rhodamine B to form Ion complexes to lead to quenching of inherent fluorescence of rhodamine B.The results shows that excitation wavelength（λex）is 352 nm and emission wavelength（λem）is 580 nm.The fluorescence intensity decreased linearly with the iron(Ⅲ) concentration in the range of 0.02～4.50 μg/25 mL. The detection limit is 0.006 μg/25 mL. It is applied to the determination of trace iron(Ⅲ) in peanuts with satisfactory results,which …
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection,
2015
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie
Food and Machinery
CdTe quantum dots(QDs) with high luminescent is synthesized in aqueous phase through one step which is capped with mercaptopropionic acid (MPA) and sodium citrate. As it is found that the fluorescence of CdTe QDs can be quenched by Cu2+, the quantitative analysis of Cu2+ has been established. The effects of pH value, concentration of the buffer, time of reaction and the concentration of QD are investigated. Under optimal conditions, it is found that the linear range is from 0 to 5×107 mol/L and the limit of detection is 1×108 mol/L.
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction,
2015
Shanghai Food Research Institute, Shanghai 200235, China
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi
Food and Machinery
The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the 130Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food,
2015
Xiangtan Institute for Food and Drug Control, Xiangtan, Hunan 411100, China
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying
Food and Machinery
Taking ethyl acetate as extraction solvent with low toxicity, good stability, and low cost, and through the combined extraction of vortex 2 min and microwave extraction 20 min to extract the effective substances, 12 kinds of preservatives were separated and determined（propionic acid, dimethyl fumarate, sorbic acid, benzoic acid, sehydroacetic acid, methylparaben, ethylparaben, propylparaben, butyl paraben, isopropyl paraben, isobutylpareben, heptylparaben）in food by gas chromatography. The recovery is 92.1%～108.3%, the average recovery rate is 98.5%, and the standard deviation recovery is 3.0%. The test results are accurate and reliable. Compares to the standard gas chromatographic method and liquid chromatography method, the result …
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts,
2015
Ninghe County of Tianjin Product Quality Supervision and Inspection, Tianjin 301500, China
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts, Zhao Jing, Zhang Ailin, He Xinyi, Fan Jiantao
Food and Machinery
The experiment is to do some research about features of nuts protein across extraction of some nuts. Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts, explore the best method of removing nuts allergenic protein. Through experiment study found, cashew, almond, walnut protein lead to allergic reaction in body, but after high temperature and high pressure, ultrasonic - joint of microwave extraction and after protease treatment can reduce the allergenic obviously. The ultr- microwave and enzymatic 90 ℃, 240 s, microwave power 700 W, 0.25% trypsin with 5 minutes can …
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou,
2015
College of Life Sciences, Guizhou University, Guiyang, Guizhou 550025, China
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou, Liu Hong, Zhang Qinghai, Lin Changhu, He Tengbing, Lin Shaoxia, Zhao Luyue
Food and Machinery
Polygonum and Scrophulariaceae Herbs such as roots and tubers produced in Guizhou were studied, to analysis the concentrations of heavy metals in roots, stems and leaves, and to compare the heavy metal content in roots and stems of Polygonum collected from different production places in Guizhou. The results showed that the contents of 5 kinds of heavy mentals, such as Cu, Cr, Cd, As and Pb, in roots of Polygonum were lower than that in stems and leaves. For the roots of Scrophulariaceae, of which heavy metal content except Cu was far below that in stems and leaves. The content …
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin
Food and Machinery
Objective: To detect the quality of iodized salt in Hunan Province, and provide scientific basis for sustainable elimination of iodinedeficiency disease and prevention decision. Methods: sampling and detecting according to the GB/T 8618—2001 salt sampling method and “Hygienic standard of salt”, during year of 2004～2013, sampling 1 iodized salt product of different varieties each quarter in the salt industry branch of the 14 cities in Hunan. Results: 1 680 samples of edible salt with iodine has been done in ten years of Hunan Province, the average value of the content of iodine in iodized salt is Between 27.31～33.98 mg/kg, the …
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd,
2015
College of Electro-Mechanical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Food and Machinery
Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is …
Pistachio Sorting Model Research Using Impact Acoustics,
2015
School of Material and Mechanical Engineering, Beijing 100048, China
Pistachio Sorting Model Research Using Impact Acoustics, Zang Fuyao, Feng Tao, Wang Jing, Hu Junjie
Food and Machinery
Pistachio sorting technique research using impact acoustics is a method, which is to make pistachio vibrating and sounding when impacted, and get the connection between its signal features and structure characteristics through acoustics analyzing. Pistachio is considered as a nested ball , and analyses the whole process from the ground until the last moment of free vibration attenuation, and explains that the time domain and frequency domain characteristics of pistachio will perform different vibration characteristics based on the levels of opening. A new selecting method based on time-domain signal integrated logarithmic decrement is presented, and sorting effect is obvious.
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine,
2015
Longyan Tobacco Industry Limited Liability Company, Longyan, Fujian 364021, China
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong
Food and Machinery
In order to solve the electromagnetic clutch type ZB45 packaging machine box trademark paper feed drive system, the movable friction plate limiting ring is easy to shift, a reset spring ring and the clutch friction surface wear, resulting in trademark paper supply system not to the bank paper conveying trademark paper laminated or feeding jam fault problem. Based on the electromagnetic clutch structure analysis, using the way of reduction to replace the original spacing ring, replace the original spring ring spring to plug with screw limit, including the improvement of re design positioning ring, spring and frame structure of the …
Design Of Small Multi-Functional Stamp Mill,
2015
College of Engineering, Honghe University, Mengzi, Yunnan 661199, China
Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin
Food and Machinery
Focusing on the current red chill powder made by the stamp mill lacks the traditional taste, a new small multi-functional stamp mill is designed. This machine uses the motor to drive the transmission shaft, then drive the sheave to elevate the tamper, so the red chill will be stamp crushing by the weight of the tamper. At the same time, rotating of the cylinder barrel increases the chance for stamp crushing. And the split design of the tamper adds the flexibility and adjustability. The practical testing results show that this machine could keep the traditional taste by imitating the traditional …
Brush Roll Washing Machine Of Scallops,
2015
Mechanic and Electronics College,Agriculture University of Hebei,Hebei, Baoding 071001, China
Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na
Food and Machinery
To reduce artificial participation in the manufacturing process of the bay scallop. The spiral brush roller type cleaning method was used to clean the bay scallop. Combined with the related cleaning mechanism in view of the characteristics of the bay scallop to improve and innovate design the main feature. Hollow spiral brush roll at the same time play a role in cleaning and transport, and there is a water pipe arranged above every brush roll, brush roll and water together to make a better cleaning effect.
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design,
2015
Academy of Fine Arts, Yancheng Normal University, Yancheng, Jiangsu 224001, China
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun
Food and Machinery
Streamlined as a style is unique, it is mainly due to the condition of scientific research and industrial production rather than aesthetic theory. The new era requires new forms, new symbol, and it is up to the demands of early American commercial design. Streamlined design expanded food packaging design tool value to the unique esthetic connotation, significantly enhance the food packaging design validity and pertinence. Streamlined design aesthetic, the mutual influence of streamline design and industrial, commercial, have far-reaching role in the enlightenment to our modern design.
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage,
2015
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China; National R＆D Subcenter for Peanut Processing, Nanchang, Jiangxi 330200, China
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Food and Machinery
In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with …
Interaction Between Food Components And Packaging Materials With Hpp,
2015
Department of Packaging Engineering of Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced of Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Food and Machinery
To study the structure and property, the interaction between the material and the food simulant under High Pressure Processing (HPP). Two kinds of plastic films including PA/PE and PET/PE which have the contents of soy protein, fats and other food were processed under ultra-high pressure condition, stored a certain period and measured the interaction between the food contents and packaging materials under different pressure and dwell time. The results show that: the performance of high pressure treatment of two polymer packaging materials is better than the packaging materials which are not to be treated in a certain storage period; Holding …
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products,
2015
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Food and Machinery
Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.
Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi,
2015
Shanxi Academy of Analytical Science, Taiyuan, Shanxi 030006, China
Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi, Huang Xiao, Cai Yinghui, Guo Jie, Zhao Xiaozhen
Food and Machinery
In order to establish the growth model of Staphylococcus aureus，the frozen surimi product was inoculated with S. aureus and Gompertz model, Logistic model, Richards model, etc, were selected to fitting the growth data of S. aureus at 10, 15, 20 and 25 ℃, respectively. Residual distribution and degree of fitting (RSS, RSE, AIC) analyses were used to evaluate model fitting ability and choose the optimal model for the growth of S. aureus in frozen surimi. The results of the comparison showed that the smallest RSS, RSE and AIC values fitted by Logistic model at 10 ℃ were 0.742, 0.352 and …
