Food Processing Commons^™

Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I, Ma Peng-Fei, Qi Shuo, Lu Yan, Zhou You, Wang Zhou-Ping

Food and Machinery

In order to develop rapid detection method for chloramphenicol in food, in this study, a novel chloramphenicol aptasensor was constructed based on fluorescence quenching ability of MnO₂ nanosheet and fluorescence amplification ability of Exo-I digestion. Results showed that under optimal fluorescence detection conditions of 50 nmol/L concentration of aptamer, 0.05 mg/mL concentration of MnO₂ nanosheet, 0.4 U/μL concentration of Exo-I and Exo-I digestion time of 50 minutes, and the fluorescence intensity had a good linear relationship with the concentration of chloramphenicol (R²=0.995). The linear range of detection was 0.1~80.0 nmol/L with the detection limit of 0.08 …

Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging, Duan Peng-Sheng, Xu Jin-Chai, Chen Yi-Lei, Ye Da-Peng, Weng Hai-Yong

Food and Machinery

Aiming at the problem of foodborne pathogenic bacteria detection process is time-consuming, composed a application highlights like technology obtained 12,18,24 h 3 phase 5 kinds of pathogenic bacteria [Staphylococcus aureus (S. aureus), Listeria monocytogenes (LM), Diarrheagenic e.coli (DEC), Salmonella enteritidis (SE) and Shigella spp flexneri (S. flexneri)] of hyperspectral image, using successive projections algorithm (SPA) in combination with relevant analysis (CA) to extract various growing pathogenic bacteria sensitive wave bands and established the least squares support vector machines (LS-SVM) discriminant model. The results showed that the reflectivity of the five types of pathogens to different wavelengths of light was different. …

Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning, Liu Xin, Han Qiang, Zhou Yong-Shuai, Tuo Xian-Guo

Food and Machinery

A deep learning-based model for the classification and prediction of Baijiu wine brands is developed, combining with the Tensorflow and Keras frameworks. The test sample data set is established by collecting the feature information of Baijiu wine to be tested through an electronic tongue (an array sensor), combining the known Baijiu wine categories with that of the unknow one (to be test). Then the deep learning-based Baijiu wine brand classification prediction model was trained and tested for, preparing for the performance by using the trainedand tested sets. The results showed that the prediction model achieves 99.987% of Baijiu wine brand …

Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China, Shao Ru-Hua

Food and Machinery

The administrative supervision system for online food trade in Germany was built by German Federal Consumer Protection and Food Safety Office mainly based on 《German Food, Commodity and Feed Law》and other relevant laws and regulations, the German official monitoring center of e-commerce in food and D21 Quality Criterion. From the perspective of German mature administrative supervision system for online food trade, China has not yet set up an administrative agency which unifies and coordinates organization for online food safety, a unified operation platform for the administrative supervision of online food trade and a widely acknowledged quality certification criterion. Therefore, establishing …

Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography, Long Jin-Lin, Wang Chun-Lin, Tao Yin-Feng, Sun Xiao-Han, Li Shuo

Food and Machinery

According to the detection method of free gossypol in vegetable oil，this paper establishes a mathematical model of uncertainty evaluation for determination of free gossypol in vegetable oil . The main sources of uncertaintyin measurement arising from procedure of testing were analyzed and evaluated. The evaluation results showed that the fitting of standard curve, the performance of liquid chromatograph and the repeatability of sample pretreatment made great contribution to the uncertainty of free gossypol detection results. When the content of free gossypol in edible oil was 48 mg/kg, the expanded uncertainty was 5 mg/kg (k=2).

Comprehensive Evaluation Model Of Heavy Metal Pollution In Meat Products Based On Best-Worst Method And Entropy Method, Wang Xian-Fa, Chen Yi, Sun Yue-Hong

Food and Machinery

In order to evaluate the degree of heavy metal (Cd, Cr, Pb, As) pollution in different meat products and different regions comprehensively and quantitatively, a comprehensive evaluation method of heavy metal pollution in meat products based on the best-worst method (BWM)-entropy(E) model was proposed. Firstly, Building a comprehensive evaluation index system based on heavy metal toxicity and content. Then, the best-worst method was applied to evaluate the degree of heavy metal pollution in various meat products. Finally, the entropy method was used to comprehensively evaluate the degree of heavy metal pollution in different regions. The case study used in this …

Flat Design Process Of Cocktail Packaging Based On The Whole Life Cycle Concept, Liu Zong-Ming, Li Chun-Ping, Chen Wei

Food and Machinery

Combined with the concept of flat and the concept of full life cycle, the whole life cycle of cocktail packaging was proposed. Through the analysis of typical design cases, the whole life cycle of flat cocktail packaging was explained, and a complete design process of flat cocktail packaging was constructed. Taking the design of self-created cocktail brand as an example, the flat design process was verified experimentally. The results show that the flat design process is helpful for designers to judge and design flat packaging in the whole life cycle.

International Experience And Enlightenment Of The Guiding Stars Front Of Package Labeling, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

This study elaborated nutritional evaluation algorithm and its characteristics, the promotion, the product search database, publicity and education activities, implementation effect of Guiding Stars labeling, summarized three enlightenments for Chinese enterprises to enter the field of FOP labeling certification, and put forward policy suggestions to promote enterprises to carry out FOP labeling certification.

Effect Of Storage Conditions On Protein Quality Of Walnut Kernel, Peng Wu, Wang Wei-Qing, Wang Ping, Yu Xiong-Wei, Fu Qing-Li, Li Shu-Gang

Food and Machinery

Walnut kernel was used to research the influence of temperature and vacuum degree on its protein structure and function properties. The results showed that the quality of walnut kernel protein was significantly affected by factors of temperature and vacuum, and the influence degree of these factors was valued as: temperature > vacuum, constant temperature (35 ℃) > room temperature (25 ℃)> refrigeration (4 ℃). Moreover, with the extension of storage time, the content of sulfhydryl groups in walnut kernel protein decreased, and the content of disulfide bonds and carbonyl compounds increased. The results obtained from electrophoresis and infrared analyses indicated that the …

Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed, Zou San-Quan, Liu Xian-Xi, Zhao Zhen-Chao, Zhang Xue-Bo

Food and Machinery

In order to improve the drying quality and shorten the drying time of kiwifruit slices, the effects were studied in different temperatures (55, 65, 75, 85 ℃), wind speed (1.5, 2.5, 3.5, 4.5 m/s) and thickness (5, 10, 15 mm) on the hot air drying curve, water effective diffusion coefficient and drying activation energy of kiwifruit slices. The results showed that the whole drying process of kiwifruit slices belonged to reduced-speed drying, and the effective water diffusion coefficient was 1.296 39×10^-9 ~4.589 94×10^-9 m2/s, which increased with the increase of temperature and wind speed, and decreased with the …

Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol, Huang Jia-Miao, Li Liang-Yi, Cao Dong, Huang Zhong-Pei

Food and Machinery

Cu/Ce_0.75Zr_0.25O₂ catalysts was prepared by urea co-precipitation with assistant of microwave. The activity and stability of the catalyst for ethanol dry gas reforming was studied. The result showed that the Cu/Ce_0.75Zr_0.25O₂ catalyst possessing high catalytic activity. The activity increased with the rising of the reaction temperature. The catalyst stayed stable under 750 ℃ during the 90-hour reaction process and the conversion factor of ethanol remained 100%.

Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea, Liu Cun-Fang, Wei Ling-Ling, Wang Yi-Ying, Wu Rui, Tian Guang-Hui

Food and Machinery

The ethanol extract was obtained from the powder of Rhodiola rosea with ethanol recycling in Soxhlet extractor, and was dissolved in water to disperse system after recovering the ethanol, then respectively extracted with cyclohexane, chloroform, ethyl acetate and butanol to get different solvent extracts. These different solvent extracts were determined total phenols and flavonoids content by a spectrophotometer, in the same time, their anti-oxidation activities were tested by DPPH· method, Fenton reaction method and prussian blue method with using Vc as a reference substance, and their antibacterial activities were evaluated by using minimum inhibitory concentration and minimum bactericidal concentration. The …

Effects Of Nanofiber From Plant On Stability Of Food Emulsion, Sun Zhe-Hao, Li Qiao-Ling

Food and Machinery

This paper elucidates the preparation and characteristics of nanofiber from plant, analyzes influence on food emulsion stability and the research direction of its preparation and modification technology is also prospected.

Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing, Li Jun, Xie Bin, Zhai Zhi-Qiang, Zhang Peng, Hou Song-Tao

Food and Machinery

This review introduced the main slaughtering and processing enterprises, advanced equipment and intelligent technology at home and abroad. The research status and existing problems of existing technologies, were analyzed and expounded, and the development trend of slaughtering and processing intelligent technology and equipment were prospected.

Simulation Of The Extrusion Process Oil Crops Waste, On The Example Of Flax., Mukhtar Tultabaev, Umyt Zhumanova, Aleksandr Borovski, Marzhan Kizatova

CHEMISTRY AND CHEMICAL ENGINEERING

The modern fodder base does not allow organizing a full and balanced feeding of animals, which leads to the use of the genetic potential of livestock productivity by only 40-60%. As a result of the work, the extrusion of waste of post-harvest processing of oilseeds growing in Northern Kazakhstan (flax) was carried out. In the process of work, an experiment planning matrix was drawn up, on the basis of which experiments were carried out on the extrusion of oilseed waste. The research results were processed and mathematical models of optimization were obtained.

Technology Of Obtaining A Food Additive From Citrullus Colocynthis And Its Hypoglycemic Activity, Isomiddin Bobaev, Маrkhаbоkhон Makhmudova, Khayrulla Bobakulov, Vladimir Syrov, Nasrulla Abdullaev

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to develop a technology for obtaining a food additive for the extract of the pulp of bitter watermelon - Citrullus colocynthis, introduced in Uzbekistan as a hypoglycemic agent. Pharmacological studies have shown the presence of a hypoglycemic effect for aqueous and alcoholic extracts and 2-O-β-glucopyranosyl-cucurbitacin E in rats with alloxan diabetes mellitus. Cucurbitacins were isolated from the extract - cucurbitacin E, 2-O-β-glucopyranosyl-cucurbitacin E and other bioactive substances.

The food supplement obtained from bitter watermelon (Citrullus colocynthis (family Cucurbitaceae)) according to the developed technology showed a higher hypoglycemic activity compared to the drug arfazetin.

Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen

Journal of Bioresource Management

Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent …

Process Interventions For Improving The Microbiological Safety Of Low Moisture Food Ingredients, Tushar Verma

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The recurrence of Salmonella in low moisture foods and the implementation of the FSMA rule requires a need to validate legacy and novel processing technologies. In this dissertation, a legacy thermal (extrusion), a novel thermal (radiofrequency (RF) heating), and a non-thermal (chlorine dioxide) technology, were evaluated as intervention technologies for Salmonella in low moisture foods. The twin-screw extruder was performed at different levels of screw speeds, temperatures, moisture contents, and fat contents to understand the impact of processing conditions on Salmonella inactivation in oat flour. At temperature >65°C, the Salmonella population was below the detection limit. At 55°C, Salmonella reduction …

Microbial Challenge Studies Of Radio Frequency Heating For Dairy Powders And Gaseous Technologies For Spices, Xinyao Wei

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Persistence, thermal resistance, and survival of Salmonella in low moisture foods (LMF) have resulted in several foodborne illness outbreaks. Both existing and novel pasteurization technologies need to be validated for microbial safety of LMF. In this dissertation, a framework for using radio frequency (RF) heating to enhance microbial safety of milk powders and egg white powder was established. Thermal inactivation kinetics of Salmonella in milk powders were determined to guide the dairy industry for identifying thermal processing conditions for pasteurization. Storage time showed no effect on the thermal resistance of Salmonella, which can simplify the process validation study in …

Evaluation Of The Inactivation Kinetics Of Cronobacter Sakazakii In Infant Formula Treated By Radio Frequency Dielectric Heating And Uvc Light [Research Note], Yun Deng, Yuwei Wu, Yuanrong Zheng, Danfeng Wang, Zhenmin Liu

The Philippine Agricultural Scientist

We studied the inactivation kinetics of Cronobacter sakazakii (CS) in infant formula subjected to radio frequency dielectric heating (RF) alone or sequential RF-UVC irradiation for 30 min. We used one linear model and two nonlinear models to fit the data and compared the results. Our findings revealed that CS was more susceptible to the combined treatment than to RF alone at the same temperature and that inactivation rate increased with increasing temperature. The sequential RF (90°C, 5 min) - UVC (25 min) treatment was the most effective at inactivating CS. The survival curves of CS were non-linear. …