Analysis Of The Main Chemical And Volatile Components Of Xianggan Tea, Xiang-Style Ganpu Tea,
2021
Longping Branch of Hunan University, Changsha, Hunan 410125, China; Research Institute of Agricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Provincial Key Laboratory of Fruit and Vegetable Storage, Processing and Quality Safety, Changsha, Hunan 410125, China;Hunan Fruit and Vegetable Processing and Quality Safety International Technology Innovation Cooperation Base, Changsha, Hunan 410125, China
Analysis Of The Main Chemical And Volatile Components Of Xianggan Tea, Xiang-Style Ganpu Tea, Li Xiang, Fu Fu-Hua, Pan Zhao-Ping, Wang Chen, He Shuang
Food and Machinery
Objective: Xianggan tea, was made from Hunan Anhua dark tea, i. e. Tianjian tea and the mandarin peel of Yueyang Jinpen pomelo, based on the preparation method of Ganpu tea, and this contributed to ascertaining the quality of Xianggan tea. Methods: The main chemical components, mineral element content and volatile components were analyzed in the Tianjian tea, mandarin peel and Xianggan tea. Results: The moisture content of Tianjian tea, mandarin peel, and Xianggan tea were all less than 20%, and made them easy for storage. The content of crude polysaccharides, total flavonoids, and total phenols was in the order of …
Active Components, Antioxidant Capacity And Quality Evaluation Of Sichuan Dark Tea,
2021
Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
Active Components, Antioxidant Capacity And Quality Evaluation Of Sichuan Dark Tea, Zhu Bo-Yu, Xia Chen, Luo Ke-Bin, Zhu Yong-Qing, Tang Xiao-Bo, Chen Jian
Food and Machinery
Objective: The contents of tea polyphenol monomer, caffeine (CAF), total polyphenols acid (TPC) and total flavonoids (TFC) in 26 kinds of commercial Sichuan dark tea (S1～S26) were analyzed, and the in vitro antioxidant activities were investigated, to provide a theoretical basis for the quality evaluation of Sichuan dark tea. Methods: Gradient elution was used to analyze the content of tea polyphenol monomer and caffeine. The contents of TPC and TFC were determined by the folin phenol method and chemical analysis method, respectively. The antioxidant activity was evaluated by DPPH and ABTS radical scavenging capacity. Results: The content of gallic acid …
Adsorption Of Caffeic Acid In Sucrose Solution By Magnetic Chitosan Modified Kaolin,
2021
College of Food and Biochemical Engineering, Guangxi Science and Technology Normal University, Laibin, Guangxi 546199, China
Adsorption Of Caffeic Acid In Sucrose Solution By Magnetic Chitosan Modified Kaolin, Pan Yan-Mei, Wu Hai-Ling, Wei Qiao-Yan, Su Long, Liu Fu-Jie
Food and Machinery
Objective: Studied the adsorption characteristics of magnetic chitosan modified kaolin on caffeic acid in simulated sugarcane juice, and provided the reference for the removal of phenolic pigments in sugarcane juice. Methods: Magnetic chitosan modified kaolin was prepared by coprecipitation of chitosan, nano ferric oxide and kaolin. The surface structure and group changes of kaolin before and after modification were characterized by FT-IR, VSM and SEM; The adsorption characteristics of caffeic acid were studied by adsorption test. Results: the modified chitosan and nano-Fe3O4 were successfully loaded on kaolin, and the adsorption performance of caffeic acid was improved. The …
Effects Of Milling Degree And Cooking Method On The Cooked Rice Quality Of High-Quality Indica Rice,
2021
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Effects Of Milling Degree And Cooking Method On The Cooked Rice Quality Of High-Quality Indica Rice, Li Liu-Yan, Zhan Zhan, Zhang Wei, Shu Zai-Xi, Wang Ping-Ping
Food and Machinery
Objective: To investigate the effects of milling degree and cooking method on cooked rice quality of high-quality Indica rice. Methods: Paddy rice （variety Longliangyou 1813） were dehulled and milled for 20, 35, and 50 s, respectively. Rice milled for different durations were cooked with electric pressure cooker and ordinary rice cooker, respectively. Quality attributes of cooked rice were compared by texture analyzer, gas chromatograph-ion mobility spectrometer （GC-IMS）, and sensory judgement. Results: For rice milled for 20 s, the cooked product of ordinary rice cooker had higher hardness than that of electric pressure cooker. However, for rice milled for 35 or …
Effect Of Jet Milling On The Physical And Chemical Properties Of Tartary Buckwheat Powder,
2021
College of Food Science, Heilongjiang Bayi Agricultural Uniersity, Daqing, Heilongjiang 163319, China
Effect Of Jet Milling On The Physical And Chemical Properties Of Tartary Buckwheat Powder, Zhang Xue, Zhang Dong-Jie, Zhang Ai-Wu
Food and Machinery
Objective: The effect of superfine grinding on the physicochemical properties of tartary buckwheat powder in different parts was studied, aiming to provide a certain theoretical reference for the food industry to use superfine grinding to prepare tartary buckwheat food. Methods: Tartary buckwheat skin powder, core powder and whole powder were used as materials to prepare tartary buckwheat ultrafine powder by superfine grinding combined with a fluidized bed jet mill. The superfine powder was studied by measuring the particle size, specific surface area, comprehensive powder characteristics, swelling property, water solubility and other indicators. Results: The particle size of the three kinds …
Determination Of 10-Hydroxy-2-Decenoic Acid In Honey By Ultra High-Performance Liquid Chromatography-Tandem Mass Spectrometry,
2021
Changsha Institute for Food and Drug Control, National Centre of Quality Supervision and Testing of Alcoholic Products， Changsha, Hunan 410006, China
Determination Of 10-Hydroxy-2-Decenoic Acid In Honey By Ultra High-Performance Liquid Chromatography-Tandem Mass Spectrometry, Hu Li-Li, Li Ying, Wang Hui, Pi Lu-Lu, Chen Xian-Gui, Jiang Li
Food and Machinery
Objective: This study aimed to establish a method using ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) to determine 10-hydroxy-2-decenoic acid in honey. Methods: The samples were extracted with methanol-water and cleaned up by a PLS solid-phase extraction column. The separation was performed on an Agilent ZOXBAR SB-C18 column (2.1 mm×50 mm, 1.8 μm) and methanol -5 mmol/L ammonium acetate solution was used as the mobile phase for gradient elution. Mass spectrometry was carried out under the multiple reaction monitoring (MRM) mode with negative electrospray ionization (ESI-) and standard external method for quantitative analysis. Results: Good linearity of the developed analytical method …
Simultaneous Rapid Determination Of 18 Quinolones Residues In Raw Milk By Liquid-Liquid Extraction And Ultra Performance Liquid Chromatography Tandem Mass Spectrometry,
2021
Changsha Environmental Protection College， Changsha， Hunan 410111， China
Simultaneous Rapid Determination Of 18 Quinolones Residues In Raw Milk By Liquid-Liquid Extraction And Ultra Performance Liquid Chromatography Tandem Mass Spectrometry, Zhou Yan-Hua, Li Tao, Pan Xiao-Hong, Xiang Jun
Food and Machinery
Objective: A rapid method for simultaneous determination of 18 quinolones residues in raw milk was established. Methods: The raw milk was pretreated by liquid-liquid extraction, and the residues of 18 quinolones in raw milk were analyzed by ultra-performance liquid chromatography-tandem mass spectrometry. Results: The linearity of all the 18 quinolones from 2.0 to 100.0 ng/mL had correlation coefficients greater than 0.992. The limits of detection (LOD) of this method ranged from 0.02 to 0.50 μg/kg, and the limits of quantification (LOQ) were 0.06 to 1.50 μg/kg. The average recoveries of the 18 quinolones were 74.0% to 106.5%, with the relative …
Rapid Determination Simultaneously Of Twelve Kinds Of Nitrophenolic Compounds In Water By Modified Quechers-Gc-Ms,
2021
Gansu Zhongshang Food Quality Test and Detection Co., Ltd., Lanzhou, Gansu 730010, China;Gansu Business Science and Techology Institute Co., Ltd., Lanzhou, Gansu 730010, China
Rapid Determination Simultaneously Of Twelve Kinds Of Nitrophenolic Compounds In Water By Modified Quechers-Gc-Ms, Wu Jian-Qiang, Zhao Zhong-Jing, Hong Xia, He Hai-Ning, Yuan Cai-Xia
Food and Machinery
Objective: A simple, efficient, rapid, sensitive, reproducible, accurate and rapid method was established for the simultaneous determination of 12 nitrophenols in water. Methods: Magnetic Fe3O4 nanoparticles loaded with bifunctional octadecylamine functionalized carbon nanotube composites were synthesized by coprecipitation and hydrothermal methods. The sample pretreatment method of QuEChERS was optimized and combined with gas chromatography-mass spectrometry to establish a method for the simultaneous determination of 12 kinds of nitrophenols in water quality. Results: The optimized QuEChERS sample pretreatment method gave the advantages of magnetic nanoparticles and carbon nano materials. Under the control of these conditions, high efficiency of …
Rapid Determination Of Seven Inorganic Anions In Water By High Pressure Ion Chromatography,
2021
Guangzhou Inspection and Certification Group Co., Ltd., Guangzhou, Guangdong 510000, China;National Centre for Quality Inspection of Processed Food, Guangzhou， Guangdong 510000, China
Rapid Determination Of Seven Inorganic Anions In Water By High Pressure Ion Chromatography, Li Qian-Ying, Huang Shao-Man, Chen Jing-Zhou, Liang Zhi-Sen
Food and Machinery
Objective: To establish a method for the rapid determination of seven kinds of inorganic anions in water by high pressure ion chromatography（HPIC）, including fluoride ion, chloride ion, bromide ion, nitrate ion, sulfate ion, chlorite ion and chlorate ion. Methods: Dionex Integrion high pressure ion chromatography and Ionpac AS19 analytical column were used. Under the conditions of KOH eluent concentration of 20 mmol/L and flow rate of 2.00 mL/min, the content of seven inorganic anions in water was determined by inhibition conductivity detector. Results: The results showed that seven kinds of inorganic anions could be separated within 7 min. The linear …
Design Of Moisture-Content Detecting System For The Dried Powders Of The Fruits And Vegetables,
2021
Department of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China
Design Of Moisture-Content Detecting System For The Dried Powders Of The Fruits And Vegetables, Zhao Yong, Wu Xu-Yao, Huang Wen-Ying, Xu Hui-Li, Wu Zhong-Hua
Food and Machinery
Objective: In order to meet the demand of low water-content fruit-vegetable powder online detection, a new detection system was established. Methods: Based on the microwave transmission principle, an online moisture detection system of fruit-vegetable powder was designed. The system was divided into a feed module, a detection module, a discharge module and control display module, and the corresponding hardware and software design. Carrot powders were used as the test material, and a third-party testing institution compared the two methods, including water-content microwave transmission and national standard testing, to evaluate the test performance of the device. Results: The moisture content of …
Solid-Phase Extraction And Accurate Analysis On Food Additives In Marinated Meat Products,
2021
Department of Food and Biological Engineering, Yantai University of Technology, Yantai, Shandong 264005, China
Solid-Phase Extraction And Accurate Analysis On Food Additives In Marinated Meat Products, Wang Xiao-Jun, Li Feng-Ling
Food and Machinery
Objective: To establish an accurate method for the determination of benzoic acid, sorbic acid and saccharin sodium in soy sauce brine meat products. Methods: The samples were extracted by ethyl acetate, SPE-MCX solid phase extraction, and detected by HPLC simultaneously. Results: The determination was performed on Agilent Zorbax Eclipse XDB-C18 column （250 mm×4.6 mm, 5 μm） with mobile phase consisting of 75% 0.02 mol/L ammonium acetate solution and 25% acetonitrile. The column temperature was set at 25 ℃, and the flow rate was 0.8 mL/min. The sample size was 10 μL. The detection wavelength was 230 nm. In the range …
International Experience And Enlightenment Of Food Safety Emergency Management System Construction—Based On The Investigation Of The United States And The European Union,
2021
People's Public Security University of China, Beijing 100038, China
International Experience And Enlightenment Of Food Safety Emergency Management System Construction—Based On The Investigation Of The United States And The European Union, Meng Qiang, Cai Wen-Jing, Liu Mu-Yun
Food and Machinery
It was systematically investigated and sorted out the construction of management systems for food safety emergencies in the United States and the European Union, and their legal and regulatory systems, organizational systems, and operational mechanism systems were analyzed to provide valuable references for the construction of management systems for food safety in China.
Fast Identification Of Milk Powder Brand Based On Low Field Nuclear Magnetic Resonance Technology,
2021
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Fast Identification Of Milk Powder Brand Based On Low Field Nuclear Magnetic Resonance Technology, Yang Li, Xia A-Lin, Zhang Yu
Food and Machinery
Objective: 270 milk powder samples from 6 different brands were detected and distinguished by low field nuclear magnetic resonance combined with chemometrics. Methods: Three chemometrics methods of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and backpropagation artificial neural network (BP-ANN) were used to process experimental data of samples statistically. Results: The PCA method based on three-dimensional projection could not achieve the purpose of rapid identification of milk powder brand; the correct recognition rates of training and prediction sets were 66.1% and 52.2% for the PLS-DA method, respectively, which was low in credibility and challenging to realize the …
Simulation Analysis On Mechanical Properties Of Macadamia Nut Peeler Roll,
2021
School of Tropical Crops, Yunnan Agricultural University, Pu'er, Yunnan 665000, China
Simulation Analysis On Mechanical Properties Of Macadamia Nut Peeler Roll, Jiang Kuai-Le, Chen Zhi-Hua, Li Ya-Nan, Tan Xian-Chao
Food and Machinery
Objective: To analyze the structural strength and vibration characteristics of the peeling roller, the key component of the macadamia nut peeling machine, and determine its working parameters. Methods: The established Solidworks model of the peeling roller was imported into Ansys for static analysis and modal simulation. Results: When the working speed of the peeling roll was 861.4 r/min, its maximum deformation was 0.032 08 mm, and the equivalent stress was 11.872 MPa. The maximum equivalent stress under normal working conditions was far less than the yield strength of the material. The first six natural frequencies of the roller were 111.44, …
Dynamic Simulation Analysis Of Double-Shaft Paddle Type Food Mixer Based On Dem,
2021
Chengxian College, Southeast University, Nanjing, Jiangsu 210088, China
Dynamic Simulation Analysis Of Double-Shaft Paddle Type Food Mixer Based On Dem, Xu Yu-Jing
Food and Machinery
Objective: In order to analyze the movement and mixing characteristics of food powder particles in the double-shaft paddle mixer to optimize the verification of the mixer structure. Methods: The EDEM software was used to simulate the proportional mixing of three different sizes of food powder particles, and then Bin Groups would build a mixing box to observe the mixing situation, and evaluate it by studying the number of particles between different types of food powder. Results: At t=5 s, there was still a certain gap in the number of particles in the squares corresponding to the three types of powdered …
Modeling And Analysis Of Static And Dynamic Characteristics Of Three Degrees Of Freedom Parallel Packaging Mechanism,
2021
School of Mechanical and Electrical Engineering, North China Institute of Aerospace Engineering, Langfang, Hebei 065000, China
Modeling And Analysis Of Static And Dynamic Characteristics Of Three Degrees Of Freedom Parallel Packaging Mechanism, Dong Xu, Gao Tie-Hong
Food and Machinery
Objective: Aiming at a three degree of freedom HUU type parallel mechanism which can be used in food packaging，the static and dynamic characteristics are studied. Methods: The geometric model of the parallel mechanism was firstly established, and the static and dynamic stiffness of the mechanism were analyzed and calculated; then the dynamic equation of the mechanism was established based on Lagrange method. The dynamic analysis of the connecting rod was carried out as a pure rigid body, and then the rigid flexible coupling dynamic analysis was carried out by making the branch chain connecting rod flexible. Results: The static stiffness …
Visual Servo Control Method Of Food Sorting Robot Based On Improved Bp Neural Network,
2021
Chongqing City Vocational College, Chongqing 402160, China
Visual Servo Control Method Of Food Sorting Robot Based On Improved Bp Neural Network, Yu Xiao-Lan, Wan Yun, Chen Jing-Zhao
Food and Machinery
Objective: To solve the problems of complex structure and large calculation amount of the visual servo control system of the current food sorting robot, which unable to meet the flexibility and adaptability of the sorting robot to the visual servo control system. Methods: Based on the structure of robot visual servo control system, a visual servo control method of food sorting robot based on improved particle swarm optimization algorithm and BP neural network was proposed. The particle swarm algorithm used crossover and mutation in the iterative process to maintain population diversity, the initial weight and threshold of BP neural network …
Research On Legal Risk And Avoidance In Factoring Business Of Food Machinery And Equipment Export,
2021
Hunan University of Information Technology International School of Business, Changsha, Hunan 410151, China
Research On Legal Risk And Avoidance In Factoring Business Of Food Machinery And Equipment Export, Chen Jian
Food and Machinery
In order to control risks and speed up capital turnover, enterprises begin to gradually use export factoring business. However, in the export factoring business, it is faced with problems such as contract disputes, relevant policies of importing countries, application of laws and so on, and this makes the recovery of enterprise accounting receivable problematic and resulting in enterprise losses. In this study, the methods to avoid the legal risks of export factoring business were put forward from three aspects, including the signing of prior contracts for the export of food machinery and equipment and the understanding of the policies of …
Effects Of Different Technologies On Enzyme Deactivation And Storage Stability Of Wheat Germs,
2021
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Effects Of Different Technologies On Enzyme Deactivation And Storage Stability Of Wheat Germs, Zhang Nan, Shi Lin, Meng Ji-Kun, Ge Xin-Hui, Cheng Yong-Qiang, Zhang Xiu-Qing
Food and Machinery
Objective: To obtain the best technology and treatment conditions of wheat germs stablizaiton, three different technologies were used to treat wheat germs. Methods: Microwave, superheated steam and hot air drying were used to treat wheat germs with enzyme deactivation, and their deactivation effects on lipase and lipoxygenase in wheat germs were compared. Then, the optimal treatment conditions of each technology were selected for the determination of total number of colonies and accelerated storage test. Results: Under the optimal treatment conditions, the lipase and lipoxygenase in wheat germs could be effectively deactivated by the three treatments. The superheated steam treatment had …
Variations Of Bacterial Community Structure During Storage And Processing Of The Betelnut,
2021
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Variations Of Bacterial Community Structure During Storage And Processing Of The Betelnut, Ruan Zhi-Qiang, Deng Jian-Yang, Jiang Xue-Wei, Yao Li, Li Hao, Luo Xiao-Ming, Lu Ke-Qiang
Food and Machinery
Objective: This study focuses on ensuring qualified bacterial indicators during betelnut processing. Methods: The key processing samples from the raw material to the finished product were analyzed by the Illumina Miseq high-throughput sequencing technology. Results: The results showed that a total of 191 456 effective sequences were obtained from the 7 kinds of betelnut samples, belonging to 790 genera, 239 families. The dominant bacteria genera include Bacillus, Pseudomonas, Hydrogenophaga, Leuconostoc, and Chryseobacterium. Significant differences in the bacterial community structure was found in the betelnuts between before and after storage. The species richness in betelnuts before storage (new betelnut) was higher …
