Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard,
2015
Guangzhou Institute for Food Control, Guangzhou, Guangdong 510440, China
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard, Liu Miaofen, Liu Jia, Qiu Peili
Food and Machinery
Introduced a way to measure 16 kinds of phthalate esters from wine by using internal standard on GC—MS. Diethyl terephthalate as the internal standards were added in wine, after reduced the alcohol concentration by adding distilled water. The hexane extraction efficiency of 16 kinds of PAEs was improved significantly. The results revealed that the quantitative detection of the linear was in a range of 0.25～6.00 mg/L, which the correlation coefficient was more than 0.997. Through the measurement of real samples, the method recovery was in 31.2%～109.0%, and the RSD was lower than 10%. To summarize, this approach was easy to …
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd,
2015
College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd, Shang Tingting, Kuang Mengting, Hu Xingxi, Xiong Xingyao, Lu Ying
Food and Machinery
A method of reversed-phase high performance liquid chromatography (HPLC) coupled with evaporative light scattering detection (ELSD) was developed for the determination of α-solanine and α-chaconine in potato，and determine the contents in different samples. The results showed α- solanine and α- chaconine can be obtained good separation and high efficiency peaks when took 0.1% trifluoroacetic acid water and acetonitrile as mobile phase with gradient elution, and the drift tube of ELSD detector was 98 ℃, the pressure of nebulizing gas was 6.90 kPa. α-solanine and α-chaconine could be extracted with 100 times the mass 1% formic acid in methanol at 70 …
Detection Of Tobacco Mildew Based On Electronic Nose Technology,
2015
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Detection Of Tobacco Mildew Based On Electronic Nose Technology, Huang Xingyi, Chen Wei
Food and Machinery
Mildew is one of the important factors affecting the quality of pipe tobacco. A detection method was developed for identification of moldy pipe tobacco based on electronic nose. Five SnO2 semiconductor gas sensors were selected to construct a sensor array of the electronic nose. Back propagation neural network (BPNN) was employed as the pattern recognition method. Two feature parameters were extracted from response curves of each sensor, and principal component analysis (PCA) and BPNN were used to process feature data of the whole sensor array. The results of PCA showed the obvious separability of moldy and normal pipe tobacco, …
Adulteration Detection Of Honey Based On Electronic Tongue,
2015
Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Adulteration Detection Of Honey Based On Electronic Tongue, Jia Hongfeng, Li Wei, Duan Lili, He Lian, Deng Hong
Food and Machinery
An electronic tongue was used to analyze unadulterated and adulterated honey samples. The response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). The results indicated that electronic tongue could recognize unadulterated and adulterated honey samples (the adulterated ratio of high fructose syrup was above 5%). Coefficient of determination between sensors response signals and the ratio of high fructose syrup of PLS model was 0.992 0. The prediction error of PLS model was within 5% (the adulterated ratio of high fructose syrup was between 10% to 70%). It was proved that electronic …
Research On Rapid Identification Methods Of Edible Starch,
2015
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410000, China
Research On Rapid Identification Methods Of Edible Starch, Tang Xiaolan, He Yan, Huang Yan
Food and Machinery
Using ordinary optical microscope technology, by comparing the granule shape and size of kudzu root starch, fern root starch, lotus root starch, lily starch, cassava starch, corn starch, sweet potato starch, potato starch, to identify the source and types of starch, solved the difficult problem of starch adulteration. This method is simple, less equipment investment, easy maintenance, low cost, batch testing, especially suitable for rapid supervision, inspection and a lot of starch samples for detection in business, facilitating the popularization.
Investigation, Analysis And Countermeasures On Disease Resistance Of The Grape In Lixian Country Vineyards,
2015
National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China;Center South University of Forestry & Technology, Changsha, Hunan 410004, China
Investigation, Analysis And Countermeasures On Disease Resistance Of The Grape In Lixian Country Vineyards, Ye Chun, Zhou Wenhua, Tang Nai, Zhang Qun
Food and Machinery
In order to better carry out the prophylaxis and treatment work of grape diseases, and reduce economic losses caused by diseases, the diseases survey in Lixian County vineyards in the northwest of Hunan was put up by the system observation and general survey method, and relevant books searching, experts consultation. The results were as follows: The grape had 13 kinds of diseases in Liyang Plain. The main diseases were downy mildew, gray mold, fruit cracking, penicillium and soft rot. The diseases reached the peak in July and August. Differences lies in disease resistance of different grape varieties, and the strong …
Development Of Aging Measuring Device For Flour Food,
2015
College of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China; Jilin Province Key Laboratory of Grain and Oil processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
Development Of Aging Measuring Device For Flour Food, Leng Jinsong, Zhu Zhu
Food and Machinery
Determination of the aging degree on flour food, used to measure by TA-XT2i texture analyzer, Differential Scanning Calorimetry(DSC), X-ray, Raman spectroscopy, Nuclear magnetic resonance spectroscopy, and α-amylase methods. But the these methods need expensive equipment, a lot of inspection instruments and reagents, well practicing operator, high maintenance costs. A flour food aging degree measuring device, the instrument adopts the electric motor control, can automatically measure and record from the field measurement data, overcomes the disadvantages of the above methods, manual and mechanical device operation in one, just simple training can operation, less subsidiary consumables can meet the laboratory use, and …
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine,
2015
Key Laboratory of Ministry of Education for Agricultural Equipment and Technology, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine, Hu Jianping, Yang Lihong, Yang Deyong, Huang Yingsa
Food and Machinery
Three-dimensional dicing machine has some advantages of high efficiency, compact structure and not easy to be clogged. However, there is always uneven phenomenon on the diced section, especially when cutting big side block. In order to improve the quality of dice, analyzed the mechanism of three-dimensional dicing, established the curve equation of inclined section of fruits and vegetables block, analyzed the main affecting factors of the quality of diced section and divided diced sections into three shapes of right deviation, left deviation and symmetrical. Using relative deviation and gradient of the section as evaluation index to analyze the effects of …
Design And Test Of Gear Pump Transmission Of Tomato Harvester,
2015
Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
Design And Test Of Gear Pump Transmission Of Tomato Harvester, Hao Zhaohui, Yang Xuejun, Zhou Junping, Zhang Zhishan
Food and Machinery
In order to solve the unreliable problem of the v-belt drive of the gear pump in tomato harvester，the transmission device of circular arc tooth synchronous belt of tomato harvester gear pump was designed. The selection and design calculation of synchronous belt pulley, the analysis and design of the tension device and calculation of tension was carried out. The no load test of the whole machine shows that: the arc tooth belt transmission of tomato harvester gear pump worked smoothly and reliably, the belt vibration was relatively small, the belt temperature was normal, the oil cylinder, motor and brake ran well, …
Design And Experiment On Automatic Chain Head-Cutting And Back-Opening Machine For Shrimp With V Groove,
2015
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071001, China
Design And Experiment On Automatic Chain Head-Cutting And Back-Opening Machine For Shrimp With V Groove, Zhao Qinglong, Zhang Xiuhua, Wang Zehe, Yi Jinggang, Yang Shuhua
Food and Machinery
No abstract provided.
Prediction Model Of Flat Peach-Mass Based On External Characteristic Information,
2015
College of mechanical and electrical engineering, Shihezi University, Shihezi, Xinjiang 832000, China
Prediction Model Of Flat Peach-Mass Based On External Characteristic Information, Jiang Wei, Wen Baoqin, Wu Jie, Li Ling, Feng Zhe, Xu Hubo, Wang Zhipeng
Food and Machinery
Using the computer image processing technology to analyze three geometric parameters of the flat peach (i.e. the diameter of flat peach in the suture midline, the diameter perpendicular to the suture midline and the thickness). The prediction model of flat peach-mass was established based on external characteristic information. And through the analysis of multiple linear fitting, found the prediction model of the measured values and flat peach-mass. By comparing goodness of fit of different models based on different parameters, the optimal quality prediction model was established. The MATLAB R2014a software acquired the pixel value of the corresponding geometric parameter. The …
Nc Machining Process Of Ball Joint,
2015
Hebei University of Technology, Tianjin 300401, China
Nc Machining Process Of Ball Joint, Wang Yuehua
Food and Machinery
The NC machining is the most effective processing method of complex structure and high precision requirements of the parts with. The ball joint, with complex structure and high precision, is the key component of the oil and gas connection, hard to machine, and should be used in NC machining. The ball joint of NC machining parts drawing, including structure analysis of NC machining process, fixture and clamping scheme selection and programming parts etc.. Through comprehensive analysis of these aspects, completes the processing of ball joints in CNC milling machines.
Research On Control System Of Tea Constant Temperature Drying Machine Based On Fuzzy Pid,
2015
Inner Mongolia University for the Nationalities College of Mechanical Engineering College, Tongliao, Inner Mongolia 028000, China
Research On Control System Of Tea Constant Temperature Drying Machine Based On Fuzzy Pid, Wu Xiaoqiang, Li Yali, Zhou Hongjie, Zhao Yongjie
Food and Machinery
The tea with a coal stove drying machine has high energy consumption, low thermal efficiency problems, mostly adopts manual control, causes the tea drying temperature is not stable, and effect of tea quality stability. Therefore, by using fuzzy control technology to control the temperature of hot air, according to the temperature of hot air from blast furnace, flue gas quantity is adjusted automatically through the inverter, to control hot temperature reaches a constant, to meet the need of drying at the same time, reduce the energy consumption, and ensure the quality of tea. Finally, the of fuzzy PID temperature control …
Optimal Design On Double Isolation System Of A Small Pulverizer,
2015
Nanjing Institute of Industry Technology, Nanjing, Jiangsu 210023, China
Optimal Design On Double Isolation System Of A Small Pulverizer, Zhu Xiulin, Li Chengqing, Weng Xiuqi
Food and Machinery
The simplex optimal design of the parameters of a small pulverizer's double isolation system has been improved, based o n the analysis of the effects of dynamic parameters of double isolation system on isolation performance, which was built upon the graphical and quantitative analysis in MATLAB. The noise has been reduced by 12.1 dB after change vibration isolators, so that the noise of the pulverizer has been cut to the permissible range.
Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System,
2015
College of Life Science and Engineering, Shaanxi University of Science and Technology, Xian, Shaanxi 710021, China
Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System, Yi Jianhua, Dong Xinling, Zhu Zhenbao, Zhao Xuemeng
Food and Machinery
In order to study the mechanisms of different inhibitors such as 4-HR, oxalic acid, phytic acid, and benzoic acid on apple polyphenol oxidase (PPO), chlorogenic acid was chosen as substrates in a model apple juice. The results show that the inhibitory mode of 4-HR and oxalic acid were found to be of the competitive type since Km values increased with increasing 4-HR and oxalic acid concentration and Vmax value remained unchanged. Phytic acid was the mixed inhibitor whereas benzoic acid was a noncompetitive inhibitor. This study will provide a theoretical basis for controlling enzymatic browning in apple juice.
Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage,
2015
Yangjiang Vocational and Technical College, Yangjiang, Guangdong 529566, China
Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage, Yu Ming, Chen Haiqiang, Liang Zuanhao, Ye Yunqing, Yang Gongming
Food and Machinery
The color parameters(L, a, b,ΔE), lycopene content and β-carotene content of papaya pulp were determined, to study the color change of papaya pulp by liquid-immersed quick-freezing during frozen storage. The result showed：During storage, The color stability of papaya pulp by liquid-immersed quick-freezing was better than that by air convection freezing. The degradation of lycopene was the major cause of color change. Compared with the air convection freezing, liquid-immersed quick-freezing can improve the lycopene degradation activation energy by nearly 2 times, better for inhibiting the degradation to maintain stable color.
Effects Of Controlled Atmosphere, Ozone And 1-Mcp On Chayote Quality During Storage,
2015
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Effects Of Controlled Atmosphere, Ozone And 1-Mcp On Chayote Quality During Storage, Li Yu, Qin Wen, Li Jie, Guo Yuanzhao
Food and Machinery
Three preservation methods including controlled atmosphere (5% O2+5% CO2+90% N2), ozone(5 mg/L), and 1-MCP(900 nL/L)were used on chayote stored at (9±1) ℃ and relative humidity 90%～95% to investigate the changes of storage quality during storage time. The results showed that the fruits of three treatment groups had maintained better quality compared with the untreated group. Meanwhile, the respiratory climacteric peak of group treated with 1-MCP was 15 days later than other groups which showed up on 15th d. What's more, with the lowest respiration rate at 4.27 mg CO2/(kg·h) on 90 …
Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits,
2015
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits, Qiu Jiarong, Wang Zejin, Zhang Liangqing, Lin Zhenshan
Food and Machinery
Banzai banana was treated by 0 ℃ cold shock 2, 3, 4, 5 h and 3 ℃ cold shock treatment 4, 6, 8, 10 h, stored at (8±0.5) ℃ of 30 d, ripened at (20±0.5) ℃ of the constant temperature box, and the chilling injury symptoms and postripeness were observed. And 3 ℃ cold shock treatment 6 h of banana fruits were regularly sampled and measured cold resistance physiological indexes during the period of (8±0.5) ℃. The results showed that: compared with the control group, 3 ℃ cold shock 6h could significantly reduce the chilling injury index, improve the quality …
Experiments Of Mechanical Properties On White Radish,
2015
Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui
Food and Machinery
In order to obtain mechanical properties and provide necessary theoretical basis in the harvest, transportation, storage and industrial production of the white radish, mechanical properties (stress, elastic modulus) of white radish were measured and analyzed. Loading position, the loading direction, loading speed and moisture content were considered as affecting factors on the mechanical properties of white radish. Results showed that the compression capability of central position of white radish was stronger, and the lower position's was weaker (elastic modulus were 2.16, 2.07 MPa respectively). White radish was anisotropic. The axial compressive strength was stronger than in radial direction (the elastic …
Study On Polysaccharide Ultrasonic-Assisted Extraction Process And Antioxidant Activity In Sporophyll Of Undaria Pinnatifida,
2015
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Study On Polysaccharide Ultrasonic-Assisted Extraction Process And Antioxidant Activity In Sporophyll Of Undaria Pinnatifida, Dong Xiufang, Li Nan, Han Dong, Feng Dingding, Fu Hui, Jiao Yang, Xiong Xin, Qi Hang
Food and Machinery
Polysaccharide yield was as index, and optimal ultrasonic-assisted extraction process of polysaccharides from sporophyll of Undaria pinnatifida was investigated by Box-Behnken design based on single factor tests. Meanwhile, the antioxidant activity of the polysaccharide was also studied by electron spin resonance (ESR) technology. It turned out that the optimal extraction conditions were as follow: ratio of water to material was 90︰1 (V∶m), ultrasonic time was 6.5 min and ultrasonic power was 440 W, extraction time was 2 h, respectively. Polysaccharide yield achieved 7.71% under that condition. And the polysaccharide from sporophyll of Undaria pinnatifida gave potent scavenging activity against DPPH· …
