Method for judging food safety according to flow velocity of hydrogen ions
A hydrogen ion and safety technology, applied in the direction of testing food, material inspection products, testing starch contaminants, etc., can solve the problems of health hazards for consumers, complex production and storage environments, and increased hazards, and achieve accurate and reliable results. Fast detection, high sensitivity effect
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Embodiment 1
[0012] Randomly buy a bag of bagged bread slices of a certain brand in the market, immediately take out one piece of bread slices and soak them in 10mmol\L glucose solution for 10 minutes, then measure the flow rate of hydrogen ions entering and leaving the surface of the bread slices every 10 seconds A data is measured for 15 minutes in total, and the average value of the data obtained within 15 minutes is taken as the measured flow rate value. The measurement results show that the flow direction of hydrogen ions is to flow into the surface of the bread slice, and the absolute value of the flow rate is 1.28nmol m -2 the s -1 . Therefore, the sliced bread purchased directly from the market is a safe food and can be eaten with confidence.
Embodiment 2
[0014] With the bagged bread slices of Example 1, take out 4 slices of bread after purchase, and carry out the following processes respectively: wherein two slices are directly put into a food dish, and the other two are packed in a household food preservation bag and then put into a food dish ; One piece of bread directly put into the food dish and one piece of bread wrapped in a household food preservation bag and then put into the food dish are placed at room temperature (20-25 degrees Celsius) for three days (72 hours), and the other piece is placed directly The bread slices put into the food dish and the bread slices packed in a household food preservation bag and then put into the food dish were placed in the refrigerator freezer (4 degrees Celsius) for three days (72 hours).
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