Comparison And Enlightenment Of Legal System Of Food Recall Between China And Foreign Countries,
2018
School of Humanity and Law, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Comparison And Enlightenment Of Legal System Of Food Recall Between China And Foreign Countries, Shang Qing, Guan Jiayi
Food and Machinery
Food recall system is to strengthen supervision, to ensure food safety important line of defense.By means of literature analysis and comparative analysis, summarizes the problems and shortcomings of the Chinese food recall legal system based on the comparison between China and foreign countries and analyzes the useful experience of the American, Canadian and Japanese food recall legal systems. To provide corresponding guidance and suggestions for the improvement of the Chinese food recall system.
International Co Governance Dimension Of Food Safety In China,
2018
School of International Law, Southwest University of Political Science and Law, Chongqing 400020, China
International Co Governance Dimension Of Food Safety In China, Zhu Jing
Food and Machinery
Due to the global trend of food trade, food safety has become the focus of global attention, and the establishment of the credibility of China's food industry, international co-governance has become the consensus of China's food safety assurance. However, in order to promote the international Co-governance of food safety in China smoothly, it is still facing a series of challenges, such as the absence of corresponding international co-governance mechanism, the inconsistency of international food safety standards and the need to improve the cooperation between government and enterprises. Therefore, it is necessary to Learning from the mature and advancing Model of …
Development Of A Bionic Plucking Finger For High-Quality Green Tea,
2018
Nanjing Forestry University, College of Mechanical and Electronic Engineering, Nanjing, Jiangsu 210037, China
Development Of A Bionic Plucking Finger For High-Quality Green Tea, Hao Miao, Chen Yong, Pan Zhigang, Sun Ye
Food and Machinery
Presents a kind of bionic end-effector which can imitate the human hand to pluck tea flushes. The mechanical structure of the bionic plucking finger is designed. Dynamic and static analysis are carried out to improve the dexterity and compactness. Genetic algorithm is employed to optimize the geometric parameters. The transmission efficiency of driving force is increased by 26.6%. Then, the prototype of the bionic plucking fingers is made, and the design of pneumatic drive and control system is completed. The indoor tests show that the success rate of plucking is about 70%, which can realize the expected action.
Migration And Mathematical Simulation Of Aluminum And Magnesium From Coated Paper Cup Into Acid Food Simulants,
2018
Key Laboratory of Product Packaging and Logistics, Institute of Packaging Engineering, Jinan University, Zhuhai, Guangdong 519070, China
Migration And Mathematical Simulation Of Aluminum And Magnesium From Coated Paper Cup Into Acid Food Simulants, Ding Congyang, Lin Qinbao, Luo Jiutian, Li Zhong, Lia Ojia
Food and Machinery
In order to study the migration of metal elements Al and Mg into acidic foods in coated paper cups and the effectiveness of mathematical simulation software to simulate migration, eight kinds of coated paper cup samples were digested by wet digestion, and then inductively coupled plasma atomic emission spectrometry (ICP-OES)was used to detect the initial contents of aluminum (Al) and magnesium (Mg) in eight kinds of coated paper cups and their migration into acidic food simulants (3% acetic acid solution). The initial contents of Al and Mg in 8 paper cups were 841.6～3 482.0 and 179.1～19 720.1 mg/kg, respectively. Under …
Research On Modern Food Packaging Design Based On Interesting Composition Form,
2018
School of Art and Design, Shaoyang University, Shaoyang, Hunan 422000, China
Research On Modern Food Packaging Design Based On Interesting Composition Form, Zhang Bingyu
Food and Machinery
In view of the present design status of the food packaging market, which is very similar and lack of innovation bright spots, discusses the relationship between the color application, pattern creation, modeling structure and material composition, and expounds the skills and functions of the application of interesting forms in the design of food packaging. A case study of food packaging is presented to illustrate the point of view and put forward new ideas for future development and innovation of food packaging.
Multi Channel Detection System Of Eggshell Crack Based On Dsp,
2018
Jiangsu University, Zhenjiang, Jiangsu 212013, China
Multi Channel Detection System Of Eggshell Crack Based On Dsp, Xu Baowen, Sun Li, Cai Jianrong, Dai Qijun
Food and Machinery
The eggshell-crack can be detected by the acoustic features of impact response signal in a non-destructive way. To collect and analyze the acoustic signals in real time, an eggshell crack detection system based on TMS320F28335 was designed. The acquisition of the responded audio signal was triggered by the external interrupt of DSP. By comparison of frequency spectrums between intact and cracked eggs, there is a significant difference in the audio signal spectrum. The frequency of the second formant of the intact egg spectrum is concentrated at about 6 890 Hz, while the frequency of the second formant of the cracked …
Research Progress Of The Effects Of Protein Modification On The Processing Properties Of Poultry Egg Powder,
2018
Sichuan Agricultural University, Yaan, Sichuan 625014, China
Research Progress Of The Effects Of Protein Modification On The Processing Properties Of Poultry Egg Powder, He Weiming, Ye Jinsong, Shi Jie
Food and Machinery
In this review, the effects of egg powder were summarized from the aspects of physical method, chemical method and enzymatic modification, and the traits of these methods were analyzed and compared. Moreover, the future development of egg powder was prospected, so as to enhance the processing property of egg powder and expand the application range.
Research Progress On Bacteriostatic Mechanism Of Plant Derived Bio-Preservatives Against The Microbodies In The Aquatic Products,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Research Progress On Bacteriostatic Mechanism Of Plant Derived Bio-Preservatives Against The Microbodies In The Aquatic Products, Lan Weiqing, Chen Mengling, Wang Meng, Xie Jing
Food and Machinery
Based on the advantages and disadvantages comparison in different sources of bio-preservatives, the classification of plant source bio-preservatives was described, and their bacteriostatic mechanism in aquatic products was introduced. Moreover, its existing problems and improvement suggestions were put forward, and the future development of plant derived bio-preservatives on the preservation of the aquatic products was also prospected.
Research Progress On Nutrients And Processing Technology Of Peony Seed Oil,
2018
College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
Research Progress On Nutrients And Processing Technology Of Peony Seed Oil, Fan Yongkang, Xiang Ting, Wang Wei, Shen Jianfu
Food and Machinery
In this paper, the nutritional components of peony seed oil, including fatty acid, unsaponifiable compounds and trace elements, were summarized, and the functional properties, extraction process, refining process and processing of product oil of peony seed oil were also summarized and analyzed in order to provide reference for the further development of peony seed oil.
Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System,
2018
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System, Lu Yongling, Xiao Liubang, Xia Qiuqin, Lu Lishuang
Food and Machinery
Purpose: it was planned to establish an arginine-reducing sugar system and investigate the factors affecting the formation of 1,2-dicarbonyl compounds in the system, then explore the dynamics of reactants, products. With genistein as an inhibitor, 1,2-dicarbonyl compounds were inhibited in the reaction process. Methods: In arginine-reducing sugar system, using gas chromatography to evaluate temperature, the type of reducing sugar, pH and genistein effects on the 1,2-dicarbonyl compounds formation, the change regularity was analyzed. The analysis of genistein before and after decreased the arginine, glucose, and product 1,2-dicarbonyl compounds content, and the kinetics in this process was studied. Results: Time was …
Effect Of Oryzanol On The Physicochemical Stability Of Nanoemulsions,
2018
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
Effect Of Oryzanol On The Physicochemical Stability Of Nanoemulsions, Yang Guifei, Liu Xin, Li Chongyang, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
The effects of oryzanol levels (0%, 1% and 2%) and storage temperature (4, 25 and 37 ℃) on the physicochemical stability of the nanoemulsions were investigated. The results showed that oryzanol level had no significant effect on the physical stability of the nanoemulsions stored at different temperatures. There was no correlation between the oryzanol level and the chemical stability of the nanoemulsions stored at 4 and 25 ℃. The peroxide and anisidine values of the nanoemulsion that stored at 37 ℃ were negatively correlated with the oryzanol levels. According to kinetics analysis, the first-order kinetic model could better reflect the …
Study On Mitigation For Asthenopia By Four Functional Substances,
2018
Chengdu Eye Candy Technology Co., Ltd., Chengdu, Sichuan 610000, China
Study On Mitigation For Asthenopia By Four Functional Substances, Yuan Kemin, Zhong Fang, Chen Maoshen, Shang Mengshan
Food and Machinery
Four substances (theanine, gamma-aminobutyric acid, beta-carotene and grape seed extract) were added into the chocolate and the improvement effect of these substances on asthenopia of 102 test persons were studied by questionnaire, vision test, attention test, memory test and brain wave test for 30 days. The questionnaire results showed that the total and single score (ocular discomfort score and general malaise score) of sample group were lower than the score before eating the sample chocolate, which is indicated that the asthenopia was improved by eating the sample chocolate, for example, the score of blurred vision was decreased by 0.21 and …
Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers, Li Fuxiang, Ming Jian, Ao Miao, Li Fuhua, Zeng Kaifang
Food and Machinery
The volatile compounds in four parts of the citrus flowers (petals, torus, pistils, stamens) were analyzed by headspace-solidphase microextraction (HS-SPME) combined with GC-MS, the main aroma substances and aroma differences parts of citrus flowers were evaluated by principal component analysis (PCA). Studies showed that hydrocarbons and alcohols were the main aromas of citrus flowers. Linalool, terpene, nerolidol, β-myrcene and α-ocimene were mainly in petals, torus and pistils, while linalool, terpene, nerolidol and β-myrcene were the main components of stamens. The principal component analysis showed large differences of aroma compounds in the four parts of citrus blossoms. The hydrocarbons such as …
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder,
2018
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder, Lu Wei, Lu Ning
Food and Machinery
Studied the qualitative and quantitative analysis of amino acids in barley leaf powder. The results showed that there were 26 kinds of amino acids (17 kinds of hydrolyzed amino acids and 26 kinds of free amino acids) were detected in barley leaf powder. The total content of hydrolytic amino acids was 9 163.422 mg/100 g including more than 40% essential amino acids in human body. There were 9 kinds of therapeutic amino acids (Glu content was the highest, up to 1 390.873 mg/100 g) were contained in barley leaf powder. The total content of free amino acids (26 types) in …
Study On Detection Of Illegal Additives In Sedative Health Food By Lc-Q-Tof/Ms,
2018
Taiyuan University of Technology, Taiyuan, Shanxi 030024, China; Taiyuan Customs District, Taiyuan, Shanxi 030024, China
Study On Detection Of Illegal Additives In Sedative Health Food By Lc-Q-Tof/Ms, Kang Ning, Gao Yuanhui, Gao Lizhen
Food and Machinery
LC-Q-TOF/MS was used to detect five illegal additives (rotundine, sinomenine, venlafaxine, melatonin, zaleplon) in sedative health food. The five illegal additives were extracted by ultrasound with a mixture of methanol and ammonium acetate 20 mmol/L. A gradient system of a mixture of 0.1% formic acid with multi-reaction monitoring (MRM) was employed for quantitative determination at the ion source for ESI source, and the positive ion detection conditions were employed. The time-of-flight mass spectrometer was chosen, and the detecting parameters were set up and optimized. Qualitative and quantitative analysis of 5 kinds of illegal additives were carried out. The results showed …
Flow Pattern Distribution Of Meshing Counter Rotating Twin Screw Extruders At Different Temperatures,
2018
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
Flow Pattern Distribution Of Meshing Counter Rotating Twin Screw Extruders At Different Temperatures, Wang Shaofeng, Zhang Yuan, Liu Meilian, Huang Zhigang, Zhao Yulian, Gu Jin, Song Yu
Food and Machinery
In order to explore the distribution law of flow path in isothermal twin screw extruder under isothermal and non isothermal state,using Solidworks 3D modeling software to establish the physical model of meshing counter rotating twin screw extrude, the corresponding numerical simulation is carried out in the Polyflow analysis software.Numerical results show that: in the isothermal problem, the pressure, viscosity and shear rate of the exit direction vary with the increase of the speed of the twin screw; in the non isothermal problem, with the increase of the rotating speed of the twin-screw, the direction of the extrusion direction increases from …
Particle Characteristics Of Centrifugal Atomization By Rotary Disk For Newtonian Viscous Fluid,
2018
College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Particle Characteristics Of Centrifugal Atomization By Rotary Disk For Newtonian Viscous Fluid, Wang Dongxiang, Cui Zhengwei, Yu Jianfeng, Yang Xinjun
Food and Machinery
For rotary disk atomizer in this paper, the particle characteristics has been investigated with Rosin/Paraffin mixture as the working fluid. The effects of different technological parameters on the ligament number, diameter of ligament, capillary wavelength and particle diameter were analyzed, and the dimensionless prediction model was obtained. The result showed that the ligament number is mainly determined by the Web and the St number, and it is only controlled by the surface tension for low viscous fluids. Due to ligament stretching caused by centrifugal effect, the pinch-off capillary wavelength is about 3.56 times of the ligament diameters, however the actual …
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants,
2018
Food Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants, Liu Jinguang, Liu Wenyao, Wang Shiqing, Song Qingwu, Jiang Wenli, Li Fei
Food and Machinery
In order to solve the problem of high cost and difficult welding of metal materials, as well as avoid the ozone depletion and global warming by Freon refrigerant, a cold storage device made of PERT plastic was produced, with a low cost and an easy assembly. In this study, a polyethylene of high temperature tolerant tube instead of the copper one was used, complied with hydrocarbon refrigerant HCR22 as heat pipe circulating working fluid. The results showed that the best filling ratio of PE-RT plastic heat pipe group was 33%, which was the same as copper heat pipe group, with …
A Strategy Of Temperature Control In Tea Dryer Based On Improved Particle Swarmoptimization(Ipso),
2018
College of Mechanical Engineering, Inner Mongolia University for the Nationalities, Tongliao, Inner Mongolla 028043, China
A Strategy Of Temperature Control In Tea Dryer Based On Improved Particle Swarmoptimization(Ipso), Wu Lan, Liu Yarong
Food and Machinery
Aiming at the problems of low thermal efficiency, unstable temperature and difficult guarantee of tea quality of tea dryer, the coal-fired hot air-drying furnace was studied in order to find an effective constant temperature control method. An improved particle swarm optimization (IPSO) algorithm was proposed by chaotic processing of particle swarm optimization (PSO). Then the parameters of fuzzy PID controller were optimized by IPSO to overcome the shortcomings of PSO, including premature, low optimization efficiency and real-time on-line adjustment of PID parameters. According to the real-time temperature of the hot blast stove, the amount of smoke discharged from the hot …
Study On Visual Code-Based Defect Detection Technology For Production Date Of Dairy Packaging,
2018
College of Mechanical Engineering and Applied Electronics Technology, Beijing 100124, China
Study On Visual Code-Based Defect Detection Technology For Production Date Of Dairy Packaging, Sun Xiaona, Liu Jichao, Gao Guohua
Food and Machinery
Aiming at the problems of labor intensity, low automation level, and low efficiency in manual inspection of production date defects, the machine vision-based dairy production date coding defect detection system was developed. The system uses a CCD camera, computer, light source, etc. to build a hardware platform, and image processing techniques, such as median filtering, binarization, image segmentation, and template matching were used to achieve the goal of defective detection, including production date missing and fuzzy codes. The experimental results showed that the system could accurately identify products with defective production date, and achieve the expected results, showing practical significance.
