Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis,
2019
Hunan Agricultural Products Processing Institute, Changsha, Hunan 410125, China; Innovation Team of Agricultural Product Quality and Safety Risk Assessment and Nutritional Function Evaluation, Changsha, Hunan 410125, China
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo
Food and Machinery
The protein and amino acid composition of 24 rice samples from 8 late indica varieties in three production bases were determined. With FAO/WHO provisional pattern of amino acids as reference, a comprehensive evaluation model for rice protein was established by combining modified analytic hierarchy process (AHP) with grey correlation analysis, and the feasibility of the evaluation model in evaluating the nutritional value of protein was verified. The results showed that the quality of rice protein was significantly different among different bases and varieties (P<0.05). The correlation coefficient r of the weighted grey correlation method with PER and NPR was 0.959 (P=0.003) and 0.974 (P=0.001) respectively. The results demonstrate that the weighted grey correlation degree is highly correlated with biological indexes of protein quality, which can characterize the nutritional quality of rice protein scientifically and effectively.
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide,
2019
School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China; Yibin Xihua University Research Institute, Yibin, Sichuan 644004, China
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide, Song Yanfei, Chen Xianggui, Xiang Juncheng, Wang Wei, Yin Pengfei, Yang Xiao
Food and Machinery
The esterase activity of Chrysemyswas determined by Ellman method, and the indole acetate was used as substrate to determine the esterase activity of Tupaiabelangeri. The optimum reaction conditions were determined by orthogonal array design.and the inhibition effects of several specific enzyme inhibitors were compared; The enzyme inhibition method was used to investigated the sensitivity of esterase form Chrysemyse and Tupaiabelangeri to organophosphorus and carbamate pesticides. The optimum conditions of esterase activity determination of Chrysemys were: incubation temperature 35 ℃, incubation time 15 min, buffer pH 7.5; The optimum conditions of esterase activity determination of Tupaiabelangeri were: incubation temperature 25 ℃, …
Determination Of Polycyclic Aromatic Hydrocarbons By Mspe-Hplc-Uv-Based On Covalent Organic Frameworks,
2019
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350000, China
Determination Of Polycyclic Aromatic Hydrocarbons By Mspe-Hplc-Uv-Based On Covalent Organic Frameworks, Hu Biqing, Ye Jia, Li Qianlian, Pang Jie, Yan Zhiming
Food and Machinery
A novel magnetic covalent organic framework (Fe3O4@COF-SCU1) was prepared via a facile method, and was used for the magnetic solid phase extraction (MSPE) of eight polycyclic aromatic hydrocarbons (PAHs) from dahongpao tea soup, which were analyzed by high performance liquid chromatography-UV (HPLC-UV). Fe3O4@COF-SCU1 was characterized by electron scanning microscope, electron transmission microscope, X-ray diffraction, nitrogen isothermal adsorption and desorption, and Fourier transform infrared. In this experiment, the composition of Fe3O4@COF-SCU1, the adsorption and elution conditions of MSPE were systematically optimized, and the qualitative and quantitative analysis method of …
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 …
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm,
2019
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm, Yang Dong, Chang Qing, Yuan Jianghao, Cao Yang, Zhao Huiyi
Food and Machinery
In order to quickly and accurately detect the status of paddy during storage, the near infrared (NIR) technique was used to establish classification models for identifying the storage quality of paddy. The NIR data of 285 samples in the range of 1 000～1 800 nm were collected. Based on the measured fatty acid, the storage state of the sample was divided into three categories (good storage quality, moderate storage quality obviously tending to decline, and poor storage quality). The optimal 10 wavelengths were selected by neighborhood rough set (NRS) algorithm. The best classification model was established by the combination of …
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology,
2019
School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology, Du He, Li Xiaobo, Ma Jun, Zheng Meiling, Shu Yunbo, Zhang Junsong
Food and Machinery
The spectrum of self-made staining in cigarette and actual staining in cigarette spots were collected by attenuated (ATR-FTIR). Through the methods of intuitive comparison, database retrieval and similarity calculation, the sources of cigarette pollution were analyzed. And the Bootstrap method was used to set the similarity threshold, and the identification model of the staining in cigarette pollution source was established. The results showed that the method could verify the correct rate of the sample with 100%, and realize the qualitative analysis of the source of the staining in cigarette pollution. The method has good precision and reproducibility, and the RSD …
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.
Mechanical Characteristics Analysis Of Face Pitting Damage On Helical Gear,
2019
School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Mechanical Characteristics Analysis Of Face Pitting Damage On Helical Gear, Wu Dan, Zhang Limei, Zhao Huibo, Qi Bing, Lu Min
Food and Machinery
In order to study the influence of face pitting damage on helical gear, the helical gears on the secondary deceleration system was taken as an object and the geometric model of gears were built and assembled by SolidWorks. Using the finite element software Workbench, the meshing position of gears set surface contact, and the mechanical properties of intact and damaged gears were analyzed. Next, the analyses of variance were done including the factors of the driving wheel speed and the number of pitting corrosion. The results showed that the rotational speed and pitting damage had a certain influence on the …
Design And Analysis Of Radio Frequency Dryer For Small Particles (Containing Powder),
2019
College of Food and Biological Engineering Henan University of Science and Technology, Luoyang, Henan 471023, China
Design And Analysis Of Radio Frequency Dryer For Small Particles (Containing Powder), Ling Zhengzheng, Ren Guangyue, Duan Xu, Lu Yingjie, Chen Xi
Food and Machinery
In view of the simple drying method of small granular (powder) materials, low heat utilization rate and ineffective guarantee of the quality of dry products, a pilot-scale radio frequency dryer for small granular (powder) materials was designed by using radio frequency heating technology. The device consistd of a heating system and a conveying system. The heating system mainly comprised an RF generator and a finned heating tube. The main conveying part of the conveying system was a conveyor belt. At the same time, in order to ensure the uniformity of RF drying, a material thickness limiting device was also designed. …
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.
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil,
2019
Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Food and Machinery
Nano-zinc oxide is a kind of inorganic antibacterial agent, which had good antibacterial effect and didn’t produce drug resistance. Clove oil is a kind of natural antibacterial agent with spectral antibacterial properties and non-toxic health. In this paper, chitosan and konjac glucomannan were used as the film-forming substrates, two kinds of antibacterial agent were added to the biomass composite membrane. The antibacterial rate of the composite membrane against Escherichia coli and Staphylococcus aureus was 99.78% and 99.06%, respectively. The film had a strong antibacterial effect. The results of infrared spectroscopy indicated that the chitosan functional group and the phenol group …
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed,
2019
Research Center of Chinese Village Cultures, Central South University, Changsha, Hunan 410083, China
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed, Chen Qinxue
Food and Machinery
Aiming at the phenomenon of lack of local feelings in the current local food packaging, it was proposed that the packaging design needed to thoroughly investigate and analyze the local cultural resources, and fully reflect the local feelings in terms of regionality, simplicity and originality in the form of multi-dimensional expression. The idea was to meet people's demands for their feelings. This design concept should become the future trend of local food packaging design, which is more conducive to the sustainable development of local food.
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.
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits,
2019
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Food and Machinery
This research is aimed to investigate the effect of 3-O-caffeoylquinic acid (3-CQA) on 5-hydroxymethylfurfural (5-HMF) formation and color parameters during drying of four kinds of fruit crisps (apple, pear, apricot and plum). Results showed that the amount and composition of carbohydrate caused that different fruits produced different amount of 5-HMF: plum＞apricot＞apple＞pear. Soaking of fruit crisps with 3-CQA significantly increased the 5-HMF formation and HMF content is positively related to soaking and drying time. 3-CQA also promoted the browning during fruit drying via decreasing L* but increasing C* values. However, blanching decreased the formation of 5-HMF and the browning …
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 …
Effects Of Potassium Sorbate And Sodium Pyrosulfite On Storage Quality Of Choerospondias Axillaris Peel Pulp In Different Temperature,
2019
College of Economics and Management, Jiangxi Tourism and Commerce Vocational College, Nanchang, Jiangxi 330100, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Effects Of Potassium Sorbate And Sodium Pyrosulfite On Storage Quality Of Choerospondias Axillaris Peel Pulp In Different Temperature, Wang Risi, Chu Beibei, Ling Huashan, Chen Mingshun, Chen Jun, Liu Chengmei, Liu Jiyan
Food and Machinery
The effects of preservative (potassium sorbate or sodium pyrosulfite) on storage quality such as total colony number, colour L* value, polyphenol content, DPPH radical scavenging activity and pH of Choerospondias axillaris peel pulp at 4, 25 and 35 ℃ were first studied. The results showed that 0.050% potassium sorbate and 0.015%~0.050% sodium pyrosulfite could effectively inhibit the growth of microorganism. 0.015% sodium pyrosulfite had a good color protection effect during the pulping process and early storage stage of the pulp, but there was no significant difference between 0.015% sodium pyrosulfite and 0.050% potassium sorbate was found, when the storage time …
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil,
2019
Beijing Powdery Bio-Tech Co., Ltd., Beijing 101117, China
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil, Zhang Cuncun, Yuan Jifeng, Tan Zhichao, Xu Honggao
Food and Machinery
To develop 50% loaded pumpkin seed oil microcapsules, using spray drying technology, with higher stabilities, the amount of surface oil and peroxide value of dispersion oil, during accelerated shelf life test, were selected as criteria for optimizing the composition of wall materials. The sodium caseinate and sodium starch octenyl succinate were tested as the main components of wall materials. Other antioxidants (sodium ascorbate, ascorbic acid and D-sodium erythorbate) and emulsifies (soybean phospholipid, mono- and diglycerides of fatty acids) were also applied and tested for the stability of pumpkin seed oil microcapsules. Polydextrose, a stuffing bulking agent, was also tested for …
Effects Of Red Ginseng Extracts Irradiated With 60Co-Γ On Type 1 Diabetes Mice,
2019
Yanbian University, Yanji, Jilin 133000, China
Effects Of Red Ginseng Extracts Irradiated With 60Co-Γ On Type 1 Diabetes Mice, Qi Xin, Cui Chengbi, Jin Liying, Jiang Xin, Zhang Lu
Food and Machinery
In order to probe the effects of red ginseng extracts irradiated with 60Co-γ, the mice model of type I diabetes mellitus was induced by streptozotocin (STZ). The body weight and fasting blood glucose of mice were measured regularly during the experiments. After 30 days’ test, blood samples, which were collected from eyeball and glycosylated hemoglobin (HbAlc), were measured. Total cholesterol (TC) and triglyceride (TG) levels in serum were determined and analyzed. The organs of the heart, liver, spleen and kidney were dissected and the organ coefficients were measured. Results showed that the fasting blood glucose level of mice group …
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 …
