Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms,
2019
Shanghai Bino Testing Service Co., Ltd., Shanghai 201114, China
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun
Food and Machinery
Purified by solid phase extraction column, using C18 column as separation column and formic water-acetonitrile as flow phase for gradient elution, qualitative and quantitative analysis of characteristic ions of target compounds were detected by LC-MS/MS in MRM mode. Results, this method was in the linear range of 0.1～10.0 μg/mL, linear correlation coefficient of ＞0.999 0, the detection limit of the method was 0.01 mg/kg, and the quantitative limit was 0.03 mg/kg. At the spiking levels of 0.03, 0.10, and 0.50 mg/kg, the recovery rate of the method was 88.3%～95.0%, with RSD was 5.2%～8.8%. The method has the advantages of …
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example,
2019
Beijing University of Posts and Telecommunications, Beijing 100089, China
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example, Zhang Hao
Food and Machinery
This paper analyzed the current situation of food safety in China, and then put forward the idea of constructing ubiquitous food safety network in view of the outstanding problems faced at present, and through the integration of new technologies, designed the ubiquitous food safety network system architecture. The results show that the construction of ubiquitous food safety network can solve many problems such as information asymmetry faced by consumers, enterprises and regulators, which can further improve the level of food safety management in China, and has important reference significance for promoting the application of emerging technology industries in China.
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine,
2019
Department of Mechanical Engineering, Wenzhou Vocational ＆ Technical College, Wenzhou, Zhejiang 325035, China
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine, Lin Panzhong, Sun Beibei, Lang Wenchang
Food and Machinery
The control mode of motion controller in combination of PLC is adopted to realize the synchronous control of motion axis and the precise control of sealing temperature, and the parameter setting and operation status display of reciprocating pillow packing machine system are realized through touch screen. The system is applied to the prototype of the double-end reciprocating high-speed pillow packing machine, which can improve its packaging precision and speed and simplify the servo arrangement.
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods,
2019
Arts and Crafts Academy of Inner Mongolia Normal University, Hohehot, Inner Mongolia 010020, China
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
Food and Machinery
The interesting system of the packaging is novel in creativity, unique in shape, full of emotion, and is an exaggeration method, a bionic method and a anthropomorphic method. The method of decoration is its main method of expression, which has the functions of stimulating the purchase desire, satisfying the emotional demand, expanding the brand awareness, and improving the product identification. Therefore, it is necessary to pay attention to practicality, individuation, interaction and innovation in the direction of design principles.
Application And Design Of Natural Packaging Materials In Food Packaging,
2019
Nanchong Vocational and Technical College, Nanchong, Sichuan 637131, China
Application And Design Of Natural Packaging Materials In Food Packaging, Li Jihong
Food and Machinery
In view of the shortcomings and problems of food packaging materials such as plastics, paper, metal, etc., the development trend of reduction, simplification, light weight, non-toxic and harmless of food packaging materials was reviewed, and the application range of natural packaging materials in food packaging was pointed out. Moreover, the aesthetic value of natural packaging materials was revealed, and the selection principle and application principle of natural packaging materials were put forward, providing a reference for the maximum application of natural packaging materials in food packaging design.
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao,
2019
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Food and Machinery
The effects of Lactobacillus paracasei KLDS.LP T1610 on sensory evaluation, pH, titration acidity, texture properties and viable count of lactic acid bacteria were analyzed. The traditional Kouwan Lao (group A) and Kouwan Lao added with ordinary starter (L. bulgaricus∶Streptococcus thermophilus=1∶1, group B) were used as control groups. The results showed that the sensory score of the C group was significantly higher than that of the control groups, with significant decrease of the pH value , while the titration acidity significantly increased. The textural profile analysis indicated that L. paracei KLDS.LP T1610 had no significant effects on the elasticity and chewing …
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd,
2019
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410111, China
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd, He Yan, Tan Chunliang, Li Na, Zhou Hongli, Wang Xiaoqin
Food and Machinery
The highest-efficiency preservatives and best mixed preservatives were screened by Oxford cup test using single factor test design and response surface test design, and Bacillus licheniformis and Bacillus LAMI 002, which were separated from spoiled eggs were tested as inhibition objects. The results showed that ε-polylysine, lysozyme and nisin could effectively inhibit the growth of spoilage bacteria. LAMI 002, and had a strong inhibitory effect on the growth of Gram-positive bacteria. The optimal formulation of preservatives was determined by response surface methodology as follows: Lysozyme 0.185 2 g/kg, ε-polylysine 0.054 1 g/kg and nisin 0.066 3 g/kg. In the verification …
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii,
2019
College of Biology Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Heibei 050061, China
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii, Ju Haoyu, Yang Jingsong, Zhao Haiyan, Wang Hui, Gao Zhenjiang, Xiao Hongwei
Food and Machinery
The effect of vacuum steam pulsed blanching pretreatment on drying characteristic of Lilium brownii was explored. The effects of different steam blanching time, cycle times, and vacuum degree on drying characteristics, moisture diffusion coefficients, color value and rehydration value of Lilium brownii were investigated. All the steam blanching time, cycle times and vacuum degree had significant influence on drying time. When steam blanching time, cycle times and vacuum degree were 30 s, 3 times and 90 kPa, respectively, the minimum drying time was achieved as to be 11.7 h under hot air drying of 60 ℃. Besides, under such blanching …
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products,
2019
School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products, Ni Xue, Zhang Gensheng, Xie Chunli, Ding Yidan, Wang Tiejun
Food and Machinery
We reviewed the main methods of using histology and biology to detect adulterated meat products in minced meat products, including the DNA-based detection technology, protein-based detection technology, immunological detection technology and electrophoresis combined detection technology. Moreover, the principle, accuracy and advantages and disadvantages of different detection technologies were discussed.
Application Of Fatty Acid Detection In Food Industry,
2019
College of Life Science and Engineering, Northwest Minzu University, Lanzhou, Gansu 730124, China
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Food and Machinery
As an important component of grease, the composition and content of fatty acids vary with each other for different foods. The analysis of fatty acids can be used in traceability of origin, discrimination of varieties, analyzing food quality, and developing high-quality products. The application of fatty acid analysis in meat, milk and dairy products, vegetable oil, and medicinal and edible homologous food materials were reviewed, providing a new idea and starting point for the further research on food fatty acids.
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain,
2019
Wuxi City College of Vocational Technology, Wuxi, Jiangsu 214153, China
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Food and Machinery
Mycotoxins are metabolized by filamentous fungi and have certain toxic effects. Based on the stable formation of human hepatocellular carcinoma cell lines (HepG2 cells), a variety of plasma proteins were secreted, which could effectively evaluate the in vitro toxic effects of mycotoxins. We reviewed the harm of major mycotoxins to food and their toxic effects on human cells, and this was significant for predicting and preventing the effects of mycotoxins on human and animal health in the future.
A Survey Of Green Walnut Processing And Complete Sets Of Equipment Between The United States And China,
2019
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; Xinjiang Research Center of Equipment for Characteristic Woods Fruit, Urumqi, Xinjiang 830091, China
A Survey Of Green Walnut Processing And Complete Sets Of Equipment Between The United States And China, Yang Zhongqiang, Yan Shengkun, Cui Kuanbo, Wang Qinghui, Sun Lina, Abulizi Basiti
Food and Machinery
The development of walnut processing technology and complete set of equipments is the premise and basis of walnut industrialization processing. Processing of green walnut peeling, cleaning and drying and other key technology and complete set of equipments developing condition had been introduced in this paper, which had respectively compared on the green walnut processing technology and equipments between United States and China. Problems of green walnut processing in our country and the prospect of processing green walnuthad been put forward, which provide the basis for green walnut processing, and the development of mechanical equipment and complete sets of equipment.
Research On Food Safety Supervision Of Internet Ordering,
2019
Party School of the CPC Henan Provincial Committee, Zhengzhou, Henan 451000, China
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Food and Machinery
The particularities of Internet food safety supervision, including platform participation, business concealment, complex distribution, lagging law and backward mode, resulted in the problems of poor integration of resources of supervision departments, reduction of illegal cost of business safety, inadequate supervision of third-party food ordering platform, high cost of safeguarding rights and obtaining evidence. We should actively explore the government, ordering platform, industry associations, news media, consumers as one of the social co-governance mode of Internet ordering food safety supervision, and build a new pattern of Internet ordering food safety supervision.
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry,
2019
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Zeng Ni, Yu Tingting, Wang Heng, Wang Bin, Rong Mao
Food and Machinery
A rapid quasi-deterministic quantitative method for the determination of 3-methyl-quinoxaline-2-carboxylic acid (MQCA) residues in olaquindox metabolites of animal-derived foods was developed, by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample tissue was extracted by alkaline hydrolysis to extract MQCA, purified by anion solid phase extraction column, and detected by LC-MS/MS, and then quantified by internal standard method. The results showed that MQCA had a good linear relationship in the concentration range of 0.5～50.0 ng/mL, and the correlation coefficient was 0.999 7. The detection limit of MQCA was 0.1 μg/kg. The recovery rate was 95.6%～108.2% at the addition level of 0.1, …
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel,
2019
Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Food and Machinery
Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control …
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity,
2019
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Food and Machinery
The effect of three different methods, including ultrasonic extraction，enzymatic extraction and ultrasound-assisted enzymatic extraction, and the extraction of sour jujube juice was optimized. Moreover, the total phenol, total sugar content and antioxidant activity of the extracts were compared. The response surface method was used to optimize the extraction process, and the antioxidant activity of jujube juice was evaluated by ABTS scavenging, DPPH scavenging and hydroxyl radical scavenging test. The results demonstrated that under the control of the optimal conditions, the extraction rates of ultrasonic method, enzymatic method and ultrasonic-assisted enzymatic hydrolysis were 67.37%, 69.47% and 74.49%. The optimal ultrasonic-assisted enzymatic …
Application Of Healthy Grains And Its Products In Dairy Processing,
2019
Jimei University, College of Food and Biological Engineering, Xiamen, Fujian 361021, China;Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Food and Machinery
This paper summarizes the processing technology and characteristics of healthy cereals and their products, introduces the application progress of healthy cereals and their products in dairy processing field, and further discusses the problems and development direction in the development of healthy cereals and dairy products in China.
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review,
2019
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Academy of Agricultural Sciences, Guang
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Food and Machinery
It is widely accepted that glucose homeostasis is of great importance for vital activity. Dietary polyphenols take part in the regulation of glucose homeostasis through inhibiting activities of digestive enzymes for carbohydrates and glucose transporting, improving insulin resistance, etc. This paper reviewed the compounds and distribution of dietary polyphenols, and their glucose homeostasis regulation activities and correlated mechanism. And also provide outlook for the future research highlights of dietary polyphenols.
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein,
2019
School of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430000, China
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Food and Machinery
This study used seeds-watermelon seed protein as research object, and the effects of lipid per oxidation product, Malondialdehyde (MDA) on its structure and gelling properties were investigated by means of circular dichroism spectroscopy and texture analyzer etc. The results showed that the surface hydrophobicity of seeds-watermelon seed protein decreased from 10 229 to 2 459, and the β-sheet content in the secondary structure increased, and the irregular curl content decreased; the oxidation of MDA made the gelling strength of seeds-watermelon seed protein gradually deteriorate, the water-holding capacity first decreased and then increased, and the oil-holding trend was opposite; when the …
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber,
2019
School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong
Food and Machinery
Different treatments of alkali (AK), heating alkali (HA), alkali heating (AH), and alkali twin-screw extrusion (AT) were employed to prepare insoluble soybean fiber (ISF) from defatted okara. The effect of dry heat treatment on the emulsifying properties of ISF was studied by the O/W emulsions prepared by self-made ISF. The ζ-potential of ISF emulsions sorted by magnitude were AH-ISF＞AK-ISF＞AT-ISF＞HA-ISF, and the storage modulus (G′) were AT-ISF＞AH-ISF＞HA-ISF＞AK-ISF. Four kinds of emulsions all exhibited shear-thinning properties, and tanδ of the dry heat treated ISF emulsions were less than 1. During emulsion storage. AK-ISF was found to have the largest increasing ranges in …
