313results about "Testing starch susbtances" patented technology

Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data.

A sample collection device comprising a support bearing an inert absorbing matrix for a fluid sample is described. The device may or may not have a lancet. Also described for a sample device is a method of using a mass spectrometer in a laboratory where the sample in its matrix is ionised and the plurality of elements is detected. The results may or may not be quantised in relation to the original sample and an internal ionised reference sample may also be used.

The invention discloses a detection method of large grain of rice, comprising placing a rice sample in the image acquisition system for collecting original image information; reading the original image information and detaching the background from the rice sample; identifying whole grain rice and crushed rice; randomly selecting for a required amount in the whole grain rice according to rice varieties of set parameters and the whole grain rice amount required for detection, and searching point by point. The invention is used for the large grain of rice detection process of on-the-spot rice purchasing and market deal, achieving a rapid detection.

The invention discloses a method for determining taste quality of rice by using physical and chemical property indexes of rice quality. The method comprises the following steps: respectively obtaining measured values of five physical and chemical indexes of rice to be determined: amylose, gel consistence, alkali spreading value, protein and grain shape; carrying out conversionof characteristic vectors forthe measured values of thefive physical and chemical indexes of rice; obtaining angles ofthefive physical and chemical indexes of rice; carrying out characteristic vector analyses of each index by means of radar map; carrying out a comprehensive evaluation analysis by means of radar map; carrying out a conversion of thecomprehensive evaluation result, and obtaining a rice taste value. The method provided by the invention can be used for rapidly determining taste quality of rice.

The invention discloses a texture evaluation method for rapidly discriminating the quality of rice noodles, and the method comprises following steps of (1) utilizing a texture analyzer to detect physical properties of rice noodles with different quality after being well cooked to acquire the physical property parameters of the rice noodles, classifying the rice noodles into different grades according to the physical properties, analyzing the rice noodles according to the obtained physical property parameters, and establishing a rice noodle texture quality grade standard database; and (2) utilizing the texture analyzer to measure the physical property parameter of the rice noodles to be detected, comparing the measured physical property parameters with the physical property parameters in the rice noodle texture quality grade standard database one by one, acquiring a matching result, and obtaining the texture quality grade discrimination summary of the rice noodles. The method is rapid and convenient, and the discrimination result is objective and reliable.

A method of determining dough strength and predicting loaf quality is herein described. The method involves propagating an ultrasound signal through a sample of dough and determining the transit time and amplitude of the ultrasound signal, and hence the ultrasonic velocity and attenuation. These data are then used to determine dough strength and predict product quality. Measurement of dough expansion by digital photography as pressure is varied provides complementary information that is used to determine dough strength and predict product quality

Based on counts detected by a photon counting detector, a characteristic of X-ray attenuation amounts μt is acquired for each X-ray energy bin. This characteristic is defined by a plurality of mutually different known thicknesses t and linear attenuation coefficients in the X-ray transmission direction. This substance is composed of a material which is included in an object and which is the same in type as the object or which can be regarded as being similar to the object in terms of the effective atomic number. Correcting data for replacing the characteristic of the X-ray attenuation amounts μt by a linear target characteristic are calculated. The linear target characteristic is set to pass through the origin of a two-dimensional coordinate having a lateral axis assigned to thicknesses t and a longitudinal axis assigned to the X-ray attenuation amounts μt. The correcting data are calculated for each X-ray energy bin.

The method discloses a multispectral combined laser induced breakdown spectroscopy cereal crop producing area identification method. The method comprises SVM classification modeling and producing area identification. Through combination of a support vector machine algorithm and LIBS rapid material analysis, the method realizes rapid and accurate classification of rice products in different producing areas. Through use of similar large signal-to-background ratio characteristic spectral lines of the same element, difference of cereals such as rice in different producing areas is increased so that algorithm recognition accuracy is improved. Through combination of laser induced breakdown spectroscopy and SVM algorithm, fast and accurate identification is realized.

The invention discloses a method of testing the rice dextrinize temperature and amylose content which is suit to quality research and belongs to the food examination technology area, including the configuration experiment used reagent; the standard sample preparation; the standard sample and the treat measured sample dextrinize; the treat measured sample dextrinize temperature determination; the standard sample and treat measured sample dyeing; the gain standard sample and the treat measured sample chrominance information, and obtains the amylose content in the treat measured sample. The invention method has the characteristic of fast convenient, economical practical, and cost inexpensive, the sample amount used few when tests, simple operation, the high efficiency, has the good application prospect in the paddy rice quality improvement and the quality appraisal.

The present invention relates to a method for obtaining information on food stuff in or for a cooking process comprising the steps of: a) detecting an electrical impedance (Z) or at least one component thereof in a, preferably inner, region of the food stuff, b) deriving from said detected impedance or component thereof information about the age or freshness of the food stuff, c) providing said information about the age or freshness to a user interface and/or to an information output unit and/or to a control unit for controlling the cooking process, in particular for adapting the cooking time and/or cooking temperature dependent on this information about the age or freshness.

A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.

The present invention relates to a rice amylose content and gelatinization temperature quickly synergistic determination method, belonging to the field of rice quality determination technology. Said method includes the following steps: selecting sample to be determined and defining check sample, using KOH solution to make gelatinization, observing cargo rice endosperm decopmosition, recording and calculating its gelatinization temperature, fully staining the sample to be determined and check sample by using I2-KI solution and making comparison so as to quickly judge the content of rice amylose.

The invention discloses a method for rapidly evaluating wheat quality, and belongs to the technical field of rapid evaluation for wheat quality. The method disclosed by the invention comprises the following steps: (1) preparing whole wheat flour; (2) measuring the water absorption rate, stabilization time, TC1, TC2, C2, C3, TC4, C4, C5, alpha, beta and gamma of the whole wheat flour by Mixolab; and (3) carrying out parameter correlation analysis on the whole wheat flour by using an Mixolab. According to the method disclosed by the invention, the water absorption rate, stabilization time, TC1, TC2, C2, C3, TC4, C4, C5, alpha, beta and gamma of the whole wheat flour are directly measured through a gluten pulse peak instrument; the method disclosed by the invention is simple to operate, low in the quantity of the used test samples, time-saving and labour-saving, and easy in evaluating and analysing. The wheat quality is rapidly evaluated by virtue of the method disclosed by the invention only by using one equipment Mixolab, therefore, rapid detection for the wheat quality can be carried out in grain purchasing places or enterprises; the method is simple in steps, rapid, convenient, and short in detection period.

A grain moisture sensor having a sensor cell that includes a driven plate, a sense plate proximate to and substantially parallel with the driven plate for capacitive measurement across a spacing between the driven plate and the sense plate, and a fill plate adjacent the sense plate and substantially parallel with the driven plate for sensing whether the spacing is filled with grain. The grain moisture sensor provides for measuring real and imaginary components of an excitation voltage applied to the driven plate, measuring real and imaginary components of a sense current sensed at the sense plate, calculating a complex admittance of the cell, calculating a complex admittance of a reference admittance, and calculating a grain complex permittivity.

The invention relates to a rice metabolism detecting reagent and method, concretely used in the condition of detecting rice metabolism. It mainly takes and dissolves nitrazine yellow/chlorophenol red, p-nitrophenol, bromocresol green/bromothymol blue/resorcinol blue, bromocresol purple, and hematoxylin/cresol red/bromophenol red/methyl red into alcohol, and mixing them uniformly to obtain finished product of raw reagent liquid. As detecting, taking a raw reagent liquid and adding distilled water to dilute the raw reagent liquid so as to form a liquid reagent, adding rice to the liquid reagent to react, observing the colors of rice and solution, judging the metalolism degree of the rice detected, the metabolism situation and color of the rice corresponds to green and passes through yellow and salmon pink into red region, where the green expresses new rice, yellow expresses old rice and salmon pink expresses deeply aged rice. The reagent of the invention is lower-cost and has simple manufacturing process; the operation is quick, accurate and convenient; the detecting method is simple, able to be used in both qualitative detection and quantitative detection.

An optical grain evaluation device is provided with: a light-projecting part 58 through which light from a light source is projected to grain; a light-receiving part 59 on which light transmitted through the grain is incident; a grain evaluation unit 60 configured to evaluate the grain based on information relating to the received light; and a shielding part SH that separates an area between the light source 50 and the light-projecting part 59 from an area between the light-receiving part 59 and the grain evaluation unit 60, and prevents light from the light-projecting part 58 from directly entering the light-receiving part 59. The area between the light source 50 and the light-projecting part 58, and the area between the light-receiving part 59 and the grain evaluation unit 60 are configured, over the entirety of the areas, as air transmission areas in which light is transmitted through air.

A sizing apparatus has input and output ends and a sampling window therebetween. Sizing means determines the size of each item passing through the sampling window. Singulating means arranges the items in a line and delivers them sequentially at the input end of the sizing apparatus. A lower conveyor belt extends through the sizing apparatus from the input end through the sampling window to the output end. The lower conveyor belt is translated at a speed sufficient to receive, transport, and maintain the items in sequential fashion. A flexible upper stabilizer belt is arranged above and generally in alignment with the lower conveyor belt, and is driven to match the speed of the lower conveyor belt. The upper stabilizer belt is suspended so as to engage the items incoming from said singulating means and to maintain loose contact with them until the items have passed through the sampling window.

The present device enables measurement of the susceptibility of corn plants to root lodging. The device is used to push over a corn stalk and the force used to push over the stalk, and the vibration of the stalk caused by the push are recorded. As material breaks in the stalk, an accelerometer, measures stalk vibration response to the breaking events; the data is then recorded to allow quantitative measurements of the susceptibility of corn plants to root lodging. This allows meaningful comparisons of various hybrids at early stages of hybrid evaluation and advancement.

The invention discloses an ELISA (Enzyme Linked Immunosorbent Assay) kit and application thereof. The ELISA kit comprises a melamine monoclonal antibody and a melamine hapten, wherein the melamine monoclonal antibody is generated by the secretion of melamine monoclonal antibody hybridoma cell strains MAL (Myelin And Lymphocyte) with a preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.3394. The ELISA kit provided by the invention is mainly used for qualitatively or quantitatively detect the content of melamine in the products (especially dairies such as milk, milk powder and the like as well as eggs, feed and the like) eaten by animals or human by the indirect competitive ELISA. By means of the ELISA Kit and the detection method, the requirement on the pretreatment of a sample is low; the pretreatment process of the sample is simple; and mass samples can be rapidly detected at the same time; by utilizing the high-specificity melamine monoclonal antibody, the detection method is convenient, is easy to carry out, and has the characteristics of high specificity, high sensitivity, high precision, high accuracy and the like.

The invention discloses a testing device for the fermenting and slaking process of dough, belonging to the field of food processing and inspection, and comprising a thermal insulation box body arranged at a front door. The testing device for the fermentation and slaking process of dough is characterized in that the box body is internally provided with an electric heating body and a horizontally arranged dough container, the box body is provided with a thermometer probe and a displacement sensor, the thermometer probe is arranged deep in the box body, the displacement sensor is fixed by a sensor bracket, a data acquisition unit is respectively connected with the displacement sensor and a computer, and a data analysis program is installed in the computer. The testing device has visual testing method and simulates the practical fermentation and slaking process of a flour product to the largest extent; therefore, the testing device is a normative, scientific, reasonable, advanced and visual testing and experimental apparatus and realizes the computerization treatment of experimental data.