Novel food moulding judging method

A new method and food technology, applied in the new field of food mildew evaluation, can solve the problems of single index, lagging control of the measured object, weak fat content, etc., and achieve the effect of expanding the scope of application, comprehensive evaluation and strong operability.

Inactive Publication Date: 2011-03-16
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology allows for better monitoring and control over various aspects during production processes such as temperature management, moisture levels inside packaged products, exposing them to harmful microorganisms, prevention against spoilage due to mold growth, and reduction of loss from bacterial contamination. It also includes an ability to detect when certain substances have been exposed earlier than usual without interrupting their effectiveness. Overall this innovation improves product quality while reducing costs associated with storing and transporting these items.

Problems solved by technology

Technological Problem: Current Measures For Dairying Grounds Are Chemically Harming Factors Existing Methodologies These include chemical analysis tools like microscope assays, culture media, and various detectants including fluorescences, colorimetric markers, electrochromism, cyanides, hydrogen peroxide, nitro compound, metal ion chelates, amino acids, peptones, proteases, nucleic acids and glucans found naturally within foodstuffs. While current measures provide limited accuracy and specificity, none offer sufficient precision needed for effective management of food production facilities without causing damage from fungal diseases caused by mold spore germinafections.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Early warning of mildew of peanut powder obtained by crushing peanut seeds

[0032] According to the method of the present invention, the mildew of peanut powder is divided into 5 grades; grade 0 is fresh peanuts with bright color and no mold growth; grade 1 peanuts begin to darken in color, mold growth and reproduction are rare, and dots can be seen on the surface of peanuts The surface of grade 2 peanuts is relatively moist, and the mold is evenly distributed on the surface of peanuts, and no colonies have yet formed; the color of grade 3 peanuts continues to darken, the surface begins to agglomerate, mold grows and reproduces in large numbers, and a large number of colonies appear; grade 4 peanuts deteriorate , the surface becomes dry, the color becomes light, a large number of agglomerates, mold grows and reproduces in large numbers, and the surface of peanuts is completely covered by mold.

[0033] Real-time detection of total flavonoids, proteins, lipid...

Embodiment 2

[0038] Example 2: Banana mildew warning

[0039]According to the method of the present invention, the mildew and rot of bananas is divided into 5 grades; grade 0 bananas are not rotten, the fruit is full, the peel is golden yellow, the flesh is firm, and there is no softening phenomenon; the bananas of grade 1 are slightly rotten, the overall color of the peel is dim, and black appears on the surface Spots, softened flesh, part of the flesh began to lighten and become transparent; Grade 2 bananas were moderately rotten, the peel hardened and turned black, the flesh was moderately softened and sticky, the color became dark, and no mold spots; Grade 3 bananas were severely rotten, and the peel hardened , blackened, the pulp is severely softened, blackened, and moldy; grade 4 bananas are severely moldy, at this time, the surface of the banana is dark brown, the inside is yellowish brown, the surface is faintly distributed with green mold spots, and there are white pili around the ...

Embodiment 3

[0045] Example 3: Early warning of spinach mildew

[0046] According to the method of the present invention, the mildew and rot of spinach is divided into 5 grades; the spinach of grade 0 is plump, hard, bright green, and shiny; Yellowing, shrinking, mild rot; Grade 3 moderate rot, mildew; Grade 4 spinach severe rot, severe mildew.

[0047] The content of reducing sugar, vitamin C, and amino acid in spinach was detected in real time, and the early warning indicators of spinach mildew were obtained according to the change trend and change process of the detected components, as shown in Table 4.

[0048] Table 4 Changes and early warning indicators of chemical components related to spinach mildew process

[0049]

[0050] It can be seen from Table 4 that when all the detection indicators are near the early warning indicators or limit values, the spinach mildew early warning signal can be issued.

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Abstract

The invention discloses a novel food moulding judging method. In the method, conventional apparatuses are adopted; and the method comprises the following steps of: detecting digital values of chemical components in stored foods in real time in a detection period, obtaining related information about the quality change and real-time moulding process of the stored foods from the digital values, dividing the moulding process of the foods into a plurality of stages by taking the change trend and change degrees of the digital values of the chemical components as judgment bases, and sending alarming signals of the stored foods according to alarming indexes determined by the moulding stages to regulate and control storage environments and conditions in real time. As the alarming signals are sent according to the real-time change of the related chemical components, and the food storage environments and conditions are timely regulated before the moulding or in the early stage of the moulding, the method ensures the safety of the stored foods, reduces loss caused by the moulding, and is simple and highly operable, and ensures real-time detection, direct judgment and timely alarming.

Description

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Claims

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Application Information

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Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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