A sample pretreatment method for detecting nutritional components in whole poultry

By monitoring and controlling the frozen state in different zones, identifying temperature anomalies, and monitoring the moisture content gradient, combined with the component stratification characteristics and liquid carbon dioxide-assisted pulverization, the problems of uneven composition and oxidation in the pretreatment of whole poultry body test samples were solved, achieving sample uniformity and stability and meeting the testing requirements.

CN121702836BActive Publication Date: 2026-06-30WENS FOODSTUFF GROUP CO LTD
View PDF 2 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
WENS FOODSTUFF GROUP CO LTD
Filing Date
2026-02-12
Publication Date
2026-06-30

AI Technical Summary

Technical Problem

Existing whole poultry body sample pretreatment techniques neglect the differences in characteristics of different tissue components, resulting in uneven freezing pretreatment, insufficient drying, and uneven pulverization, which affects the representativeness of sample components and the accuracy of analytical results.

Method used

The system implements zoned freezing state monitoring and control, achieves precise drying through temperature anomaly identification and compensation and moisture content gradient monitoring and control, determines differentiated pulverization process parameters based on component stratification characteristics, and uses liquid carbon dioxide to assist cooling and recover filling, optimizing the filling process to obtain pretreated samples with narrow particle size distribution, uniform composition and stable oxidation.

Benefits of technology

To ensure that the nutrient content test values ​​of each sampling site have good representativeness and repeatability, to meet the requirements of sample homogeneity and stability for analysis and detection, to inhibit lipid oxidation and protein degradation, and to achieve consistency in multiple repeated tests.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure CN121702836B_ABST
    Figure CN121702836B_ABST
Patent Text Reader

Abstract

This invention discloses a pretreatment method for samples used in the analysis of nutritional components in whole poultry. The method involves temperature monitoring of different parts of the frozen whole poultry to identify and replenish substandard areas, followed by slicing based on the distribution of freezing degrees in different zones. During drying, temperature sequences are monitored to identify and adjust abnormal points. The moisture content gradient of the surface and center is calculated, and samples with excessive gradients undergo low-temperature delay treatment. The drying endpoint is determined by combining moisture content data and the moisture content gradient. For coarsely ground samples, stratified sampling is used to analyze component proportions and particle size distribution, determining ultrafine grinding process parameters. Liquid carbon dioxide is used to assist ultrafine grinding and is subsequently recovered. For mixed samples, multi-point sampling is used to assess uniformity, oxygen concentration in each layer is measured to determine residual oxygen concentration data, and the parameters for recovering and filling carbon dioxide are determined before sealing. This method achieves precise matching of process parameters and carbon dioxide recycling, resulting in pretreated samples with uniform composition and stable oxidation, meeting the requirements for sample representativeness and stability in analytical testing.
Need to check novelty before this filing date? Find Prior Art