Pub Date : 2024-03-18DOI: 10.57237/j.wjfse.2024.01.001
Liping Chen, Weidong Zhang, Ji Shiyu, Wang Binna, Chen Yiwei, Yuyong Li
{"title":"The Effects of Different Solvents on the Determination of Lead in Pork Were Discussed","authors":"Liping Chen, Weidong Zhang, Ji Shiyu, Wang Binna, Chen Yiwei, Yuyong Li","doi":"10.57237/j.wjfse.2024.01.001","DOIUrl":"https://doi.org/10.57237/j.wjfse.2024.01.001","url":null,"abstract":"","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140231435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-27DOI: 10.57237/j.wjfse.2023.04.001
Dehong Feng, Yang Can
{"title":"A Quadratic Programming Model and Simulation Study on Production Parameters of Sucrose Enterprises","authors":"Dehong Feng, Yang Can","doi":"10.57237/j.wjfse.2023.04.001","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.04.001","url":null,"abstract":"","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"131 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139152891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-08DOI: 10.57237/j.wjfse.2023.03.002
Lu Yifan, Duan Shuo, Dai Huang, Chunyan Liao, Liu Yan, Zhiyong Gong
{"title":"Bibliometric Research and Visual Analysis of Crayfish Food in China Based on Citespace Software","authors":"Lu Yifan, Duan Shuo, Dai Huang, Chunyan Liao, Liu Yan, Zhiyong Gong","doi":"10.57237/j.wjfse.2023.03.002","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.03.002","url":null,"abstract":"","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127121038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-24DOI: 10.57237/j.wjfse.2023.03.001
Qiu Xiaofeng, Dai Chaozhou, Y. Yuling, Song Yuanfei
{"title":"Method Validation and Quality Control for Determination of Coliform in Food by Multi-tube Fermentation","authors":"Qiu Xiaofeng, Dai Chaozhou, Y. Yuling, Song Yuanfei","doi":"10.57237/j.wjfse.2023.03.001","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.03.001","url":null,"abstract":"","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116412750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-29DOI: 10.57237/j.wjfse.2023.02.003
Wang Ning, Z. Tingting
{"title":"Experimental Investigation of the Hypobaric Storage Effect on the Preservation of Strawberries","authors":"Wang Ning, Z. Tingting","doi":"10.57237/j.wjfse.2023.02.003","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.02.003","url":null,"abstract":"","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129916278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-29DOI: 10.57237/j.wjfse.2023.02.002
Tong Wanbing, S. Peng, Gao Sijin, Hu Zhexin, Jin Hui, Ren Chuanshun, An Hongzhou, Luo Qiong, Huang Zehua
{"title":"Effect of Adding Broken Rice Flour on Preparation of Plant-textured Proteins by Twin-screw Extrusion","authors":"Tong Wanbing, S. Peng, Gao Sijin, Hu Zhexin, Jin Hui, Ren Chuanshun, An Hongzhou, Luo Qiong, Huang Zehua","doi":"10.57237/j.wjfse.2023.02.002","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.02.002","url":null,"abstract":"","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132553442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: Objective: To analyze and evaluate the uncertainty the results of the proficiency testing (ACAS-PT 1083 (2021)) of enterobacteriaceae count. Methods: According to the operational instructions of capability verification and GB 4789.41-2016 National food safety standard-Food microbiology test-Enterobacteriaceae count, the enterobacteriaceae of the capability verification sample were tested quantitatively. The suspected colonies were identified by VITEK2. The uncertainty of test results was assessed in accordance with JJF 1059.1-2012 and GB/T 27418-2017 Evaluation and expression of measurement uncertainty. Results: The test result of sample 21-Q997 was 4.2 ×10 3 CFU/mL. The test results were satisfactory as the Z values of the proficiency test was -0.8 (|Z|
{"title":"Uncertainty Evaluation and Analysis of Enterobacteriaceae Count in Proficiency Testing","authors":"Xiu-ting Chang, Sui-shan Yang, Xiao-ju Luo, Zhu Meng, Li-dan Kou, Zuo-rong Xie","doi":"10.57237/j.wjfse.2023.02.001","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.02.001","url":null,"abstract":": Objective: To analyze and evaluate the uncertainty the results of the proficiency testing (ACAS-PT 1083 (2021)) of enterobacteriaceae count. Methods: According to the operational instructions of capability verification and GB 4789.41-2016 National food safety standard-Food microbiology test-Enterobacteriaceae count, the enterobacteriaceae of the capability verification sample were tested quantitatively. The suspected colonies were identified by VITEK2. The uncertainty of test results was assessed in accordance with JJF 1059.1-2012 and GB/T 27418-2017 Evaluation and expression of measurement uncertainty. Results: The test result of sample 21-Q997 was 4.2 ×10 3 CFU/mL. The test results were satisfactory as the Z values of the proficiency test was -0.8 (|Z|","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124538012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-15DOI: 10.57237/j.wjfse.2023.01.002
Zhu Meng, Yang Sui Shan, Kou Li Dan, Chang Xiu Ting, Luo Xiao Ju, Xie Zuo Rong
: Objective: To ensure the storage quality and food safety of ready-to-eat fresh-cut fruits trays, the growth changes of microbial hygiene indicator bacteria (colony count, coliform, mold yeast) in ready-to-eat fresh-cut fruit trays under different temperature conditions were analyzed to assess their food safety risks and to seek the optimal storage time. Methods: The tropical fruits (dragon fruit, mango, papaya, watermelon, sainfoin) were washed, peeled and cut into pieces to produce ready-to-eat fresh-cut fruit trays, which were stored at different temperatures (6°C, 10°C and 15°C), sampled regularly to detect the number of microbial indicators and plotted the growth curves using the national standards for food microbiological testing. Results: It showed that under the storage environment of 6°C, the growth trend of microbial hygiene indicators was not obvious, the contamination level was low, the sensory changes were small, the preservation effect was good, and the
{"title":"Effect of Different Storage Temperatures on Quality Changes of Ready-to-Eat Fresh-cut Fruit Trays","authors":"Zhu Meng, Yang Sui Shan, Kou Li Dan, Chang Xiu Ting, Luo Xiao Ju, Xie Zuo Rong","doi":"10.57237/j.wjfse.2023.01.002","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.01.002","url":null,"abstract":": Objective: To ensure the storage quality and food safety of ready-to-eat fresh-cut fruits trays, the growth changes of microbial hygiene indicator bacteria (colony count, coliform, mold yeast) in ready-to-eat fresh-cut fruit trays under different temperature conditions were analyzed to assess their food safety risks and to seek the optimal storage time. Methods: The tropical fruits (dragon fruit, mango, papaya, watermelon, sainfoin) were washed, peeled and cut into pieces to produce ready-to-eat fresh-cut fruit trays, which were stored at different temperatures (6°C, 10°C and 15°C), sampled regularly to detect the number of microbial indicators and plotted the growth curves using the national standards for food microbiological testing. Results: It showed that under the storage environment of 6°C, the growth trend of microbial hygiene indicators was not obvious, the contamination level was low, the sensory changes were small, the preservation effect was good, and the","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"130 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124243141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-25DOI: 10.57237/j.wjfse.2023.01.001
Yi Bo, Ankang Kan, Dai Bin, Wang Ning, Song Liji
: As the third technological revolution of food preservation technology, decompression storage is non-polluting and simple to operate. High security advantages. VC is an indispensable nutrient in human life activities, and the human body cannot synthesize it by itself, but can only source and food. The vitamin C content of red pepper ranks first in vegetables, because it is ripe in summer, it is not resistant to storage, so it is necessary to extend the storage time of red pepper through certain methods. To study the effects of hypobaric storage treatment on the postharvest storage of red pepper, the experiment of red pepper was carried out. The effects of hypobaric storage on the appearance, water loss rate and VC content were analyzed. 2,6-dichloroindophenol standard solution was involved, and the content of VC in red pepper was collected. Three methods, that is, 48h hypobaric storage+ refrigerator refrigeration, 24h hypobaric storage+ refrigerator refrigeration and refrigerator refrigeration were taken. The VC contents were 109mg/100 g, 138 mg/100 g and 96 mg/100 g respectively after the experiment. However
{"title":"Freshness Preservation Effects of Hypobaric Storage on Red Pepper","authors":"Yi Bo, Ankang Kan, Dai Bin, Wang Ning, Song Liji","doi":"10.57237/j.wjfse.2023.01.001","DOIUrl":"https://doi.org/10.57237/j.wjfse.2023.01.001","url":null,"abstract":": As the third technological revolution of food preservation technology, decompression storage is non-polluting and simple to operate. High security advantages. VC is an indispensable nutrient in human life activities, and the human body cannot synthesize it by itself, but can only source and food. The vitamin C content of red pepper ranks first in vegetables, because it is ripe in summer, it is not resistant to storage, so it is necessary to extend the storage time of red pepper through certain methods. To study the effects of hypobaric storage treatment on the postharvest storage of red pepper, the experiment of red pepper was carried out. The effects of hypobaric storage on the appearance, water loss rate and VC content were analyzed. 2,6-dichloroindophenol standard solution was involved, and the content of VC in red pepper was collected. Three methods, that is, 48h hypobaric storage+ refrigerator refrigeration, 24h hypobaric storage+ refrigerator refrigeration and refrigerator refrigeration were taken. The VC contents were 109mg/100 g, 138 mg/100 g and 96 mg/100 g respectively after the experiment. However","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128146517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: With the increase of people's attention to nutrition and health, food quality and safety have also become the focus of people's daily attention, among which mercury and its compounds are widely distributed in nature, with high volatility, high toxicity and harmful accumulation. In this paper, the first method of atomic fluorescence spectroscopy in GB5009.17-2021 "National Food Safety Standard - Determination of Total Mercury and Organic Mercury in Food" was comprehensively analyzed in the detection of total mercury in food, and the key points of sample pretreatment, the on-machine detection process and the detection experiment were comprehensively analyzed. The analysis of key points of pretreatment mainly includes: sample weighing, cleaning and use of detection instruments, amount of acid in microwave digestion process, optimization and setting of microwave digestion program, and analysis and research on the elimination method of excess nitric acid after microwave digestion is completed. The analysis of the key parameters of the atomic fluorescence photometer of the detection equipment during the sample testing on the machine includes: the setting and optimization of the instrument parameters, the daily maintenance method of the key components of the instrument, etc.; Through the analysis and study of all aspects of the entire detection process, the main factors affecting the accuracy of the detection results are identified for improvement and solidification implementation, so as to more
{"title":"Aalnysis of Influencing Factors for the Detection of Total Mercury in Food by Atomic Fluorescence","authors":"Xiaofeng Bao, Chunli Li, Wenjun Zhao, Fengji Wu, Zhan Shuli","doi":"10.57237/j.wjfse.2022.01.005","DOIUrl":"https://doi.org/10.57237/j.wjfse.2022.01.005","url":null,"abstract":": With the increase of people's attention to nutrition and health, food quality and safety have also become the focus of people's daily attention, among which mercury and its compounds are widely distributed in nature, with high volatility, high toxicity and harmful accumulation. In this paper, the first method of atomic fluorescence spectroscopy in GB5009.17-2021 \"National Food Safety Standard - Determination of Total Mercury and Organic Mercury in Food\" was comprehensively analyzed in the detection of total mercury in food, and the key points of sample pretreatment, the on-machine detection process and the detection experiment were comprehensively analyzed. The analysis of key points of pretreatment mainly includes: sample weighing, cleaning and use of detection instruments, amount of acid in microwave digestion process, optimization and setting of microwave digestion program, and analysis and research on the elimination method of excess nitric acid after microwave digestion is completed. The analysis of the key parameters of the atomic fluorescence photometer of the detection equipment during the sample testing on the machine includes: the setting and optimization of the instrument parameters, the daily maintenance method of the key components of the instrument, etc.; Through the analysis and study of all aspects of the entire detection process, the main factors affecting the accuracy of the detection results are identified for improvement and solidification implementation, so as to more","PeriodicalId":446509,"journal":{"name":"World Journal of Food Science and Engineering","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122043187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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