基于移动平台的食品分拣机械手设计

提出了一种基于移动平台的食品分拣机械手,给出其设计指标、机械以及控制系统结构,对其工作空间进行了仿真计算,并对该机械手的末端定位精度进行了实验研究,结果表明基于移动平台的食品分拣机械手设计合理,可以有效地完成精确操作。     

微波消解--采用ICP-AES法对食品中铝含量测定方法的探究

采用电感耦合等离子发射光谱仪（ICP-AES）对食品中铝含量测定方法的研究。样品经全自动微波消解仪（硝酸+过氧化氢）进行预处理,消解液用ICP-AES进行检测。结果表明,采用ICP-AES对食品中铝的测定方法具有灵敏度高、检测限低、高效、稳定的优点。此方法检出限为2μg/L,相对标准偏差低于1%,在0～10.0 mg/L 范围内,线性良好（R=0.9997）,回收率为92.8%～99.6%。测定结果满意。     

Thiol-Functionalized Covalent Organic Frameworks as Thermal History Indictor for Temperature and Time History Monitoring

Various products, including foods and pharmaceuticals, are sensitive to temperature fluctuations. Thus, temperature monitoring during production, transportation, and storage is critical. Facile indicators are required to monitor temperature conditions via color changes in real time. This study aimed to prepare and apply thiol-functionalized covalent organic frameworks (COFs) as a novel indicator for monitoring thermal history and temperature abuse. The COFs underwent obvious color changes from bright yellow to purple after exposure to different temperatures for varying durations. The reaction kinetics are analyzed under isothermal conditions, which reveal that the order of reaction rates is k_−20°C < k_4°C < k_20°C < k_35°C < k_55°C. The activation energy (E_a) of the COFs is calculated using the Arrhenius equation as 50.71 kJ moL⁻¹. The COFs are capable of sensitive color changes and offer a broad temperature tracking range, thereby demonstrating their application potential for the monitoring of temperature and time exposure history during production, transportation, and storage. This excellent performance thermal history indicator also shows promise for expanding the application field of COFs.     

早期应用蓝光照射预防早产儿高胆红素血症96例

目的:探讨早期用蓝光照射法干预早产儿黄疸的临床疗效.方法:对96例出生后24h内入院的早产儿,使用经皮黄疽仪早期监测黄疸,分干预组和对照组,干预组(50例,出现黄疸胆血清总胆红素末达干预标准即光疗,直至黄疸消退)与对照组(46例,未进行早期光疗的早产儿)高胆红素血症发生率、血清胆红素峰值(Peak of Serum B...     

速冻食品智能化包装研究

速冻食品对冷链物流温度有严格的要求,但实际冷链运输中经常偏离规定温度。运输配送过程由于缺乏实时监控措施,往往会对后续事故原因鉴定造成一定的困难,这些问题的解决需要一个能够持续记录物品温湿度并将此数据便捷存储和发送到后台管理系统的技术。为此,将RFID（射频识别）技术应用于冷冻食品包装运输,研制出了一种适合速冻食品包装用智能瓦楞纸箱,解决了速冻食品冷链运输、储存中监管难的问题。     

白酒行业食品安全管理现状与思考

作者通过分析现行白酒行业标准体系构成,从原辅材料、酿造、勾调、包装及检测等环节剖析了白酒行业的食品安全管理现状,提出了深刻的思考。     

European Food Poisoning Outbreaks Involving Meat and Meat-based Products

Foodborne illnesses are syndromes including nausea, vomiting, abdominal cramps and diarrhea caused by the ingestion of food contaminated by chemical substances or microorganisms and/or their toxins. Reporting of food poisoning has been mandatory for European Union member states since 2003. Data collected by the European Food Safety Authority (EFSA) include number of outbreaks per causative agent, number of human cases as well as hospitalization and death rates. This paper will focus on meat products as food vehicles for FBOs. Following the legal definition of meat and meat products and the European reporting scheme, the main pathogenic bacteria will be presented.     

灰色理论在易腐食品需求预测中的应用

介绍了灰色预测理论的基本原理、建立灰色预测模型GM（1,1）的过程及求解方法,并将此种方法应用到企业易腐食品需求预测中,取得了较好的预测效果,为企业减少产品损耗,提高盈利提供了有力支撑。     

添加剂及储藏温度对糯性粉团抗老化的研究

研究了在不同储藏温度(-18、4、25和37℃)下的糯性粉团,通过分析储藏0-5 d中的水分含量、水分活度、质构特性和热力学特性的变化来研究老化性质,并对食品添加剂对其抗老化作用作了研究。研究表明:(1)在各个储藏温度条件下,食品添加剂的加入可以有效地抑制糯性粉团的老化回生,可使糯性粉团的硬度较小、水分含量较高、水分活度较低、DSC测定的ΔH较小。(2)在-18℃条件下储藏的糯性粉团的老化速率最慢,经过自然解冻后其品质接近于新鲜糯性粉团。当储藏温度位于冰点温度(0℃)以上时,在4℃储藏的糯性粉团的老化速率相比25℃和37℃要快很多,且37℃条件下储藏的糯性粉团的老化速率低于在25℃条件下储藏的糯性粉团。表明糯性粉团最适宜的储藏温度应是-18℃。而当储藏温度位于冰点温度(0℃)以上时,温度越低,糯性粉团的老化回生愈加显著。