178 results about "Water activity" patented technology

The invention discloses an after-finishing method applied to a buccal nicotine product production process and the buccal nicotine product production process, the after-finishing method comprises the following steps: obtaining a newly produced first nicotine product, the water content of the first nicotine product being lower than the factory target water content; loading a preset number of first nicotine products into a preset sealed container; arranging a humidifying bag in the sealed container and then sealing the sealed container; the sealed container is stored at normal temperature, the first nicotine product is moistened to the target water content within the preset time range to form a second nicotine product, and the water activity in the sealed container is kept within the preset water activity range. On the premise that the factory water content standard of nicotine products is not changed, the initial water content of the formula is reduced in the production and packaging stage, so that the productivity and the packaging qualification rate are improved; and after sealing, a target value is reached within several days, so that the overall manufacturing cost and the consistency risk are reduced.

The invention relates to the technical field of rice bran processing, and discloses a rice bran degreasing and nutrition retention edible process synergistic treatment method which comprises the following steps: (a) in an NADES-aqueous solution medium, adding an immobilized catalyst A, and hydrolyzing ferulate bonds and phospholipids in rice bran at low temperature; (b) carrying out intermediate dehydration on the slurry obtained in the step (a) to reduce the water activity; (c) adding an immobilized catalyst B into the dehydrated slurry in the step (b), carrying out esterification reaction, and grafting free ferulic acid generated by hydrolysis to glyceride in situ; and (d) carrying out solid-liquid separation on the slurry obtained in the step (c) to obtain finished oil and finished powder. According to the method, an NADES medium is adopted to replace an organic solvent, the whole process is carried out at low temperature, degradation of heat-sensitive nutrient substances is avoided, and resource utilization of ferulic acid is achieved. The prepared functional rice bran oil is rich in feruloyl glyceride, total tocopherol and oryzanol, and is low in acid value and peroxide value.

The invention discloses a preparation method of plasma activated water based on a micro-nano bubble synergistic effect, and mainly solves the technical problems that the generation efficiency of liquid-phase active particles in the plasma activated water prepared by the existing method is low, the chemical activity of the plasma activated water is difficult to maintain and the like. The preparation method comprises the following steps: introducing micro-nano bubbles into pure water until the pure water is saturated to obtain micro-nano bubble water; then performing plasma activation treatment on the micro-nano bubble water within 3 minutes to obtain plasma activated water based on the micro-nano bubble synergistic effect; the gas adopted by the micro-nano bubbles is one of air, oxygen, nitrogen or helium. The chemical activity of the plasma activated water is enhanced, the maintenance time of the activity of the activated water is greatly prolonged, efficient production and long-acting storage of the plasma activated water are facilitated, and the method has great significance in biomedical application of the plasma activated water.

The disclosure provides liquid compositions configured for oral use, the liquid composition comprising water in an amount of about 40% by weight or higher, based on total weight of the composition, a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, and one or more additional components selected from the group consisting of sweeteners, humectants, and alkali metal salts, wherein the composition has a water activity (Aw) of about 0.85 or lower. The liquid compositions are generally suitable for spraying into the oral cavity.

The invention relates to the technical field of natural gas hydrates, in particular to a DSC (differential scanning calorimetry) correction-based multiphase flow system hydrate inhibitor loss prediction method, which comprises the following steps of: firstly, acquiring water activity and vaporization enthalpy of a sample under target salinity and ratio through two DSC tests, and regression a thermodynamic model according to the water activity and vaporization enthalpy to obtain a liquid-phase activity coefficient; the saturated vapor pressure of the inhibitor is calculated through the vaporization enthalpy obtained through DSC inversion and an anchor point method, a component distribution coefficient is obtained through combination of Poynting pressure correction and a gas phase fugacity coefficient, and a Rachford-Rice flash evaporation equation is solved to obtain an equilibrium phasor and composition; and then a first-order total mass transfer model is introduced to correct the actual vaporization loss, and droplet entrainment correlation is superposed to obtain the total flow loss of the inhibitor under the multiphase flow system. According to the method, the total flow loss of the hydrate inhibitor can be accurately calculated under the working conditions of high pressure, low temperature and salt-containing multiphase flow, so that a theoretical support is provided for adjusting an injection strategy of the inhibitor in real time.

The invention relates to the technical field of food processing, and discloses a fruit and grain mixed peptide solid beverage and a preparation method thereof, the solid beverage comprises the following components by weight: 35-55 parts of composite peptide, 3-8 parts of functional polysaccharide, 8-15 parts of a wall material, and 5-15 parts of a sweetener. Wherein the composite peptide is prepared by compounding cereal peptide and fruit and vegetable peptide according to a specific weight ratio; the micromorphology of the solid beverage is composite microcapsule particles coated with peptide and polysaccharide, the average particle size is 10-50 [mu] m, and the water activity of the product is not higher than 0.28. The preparation method and the application are applied to the solid beverage. Through component design and process control, the product has excellent instant solubility, high-activity embedding rate and long-term storage stability, and effectively solves the common technical problems of easy activity loss, dissolution layering and short shelf life of peptide solid beverages.

The invention discloses a health food quality safety tracing system based on a block chain. According to the system, an optimization model taking health food quality risk assessment as a target is constructed; selecting the total number of bacterial colonies, the number of pathogenic bacteria, solvent residues, water activity, temperature, air pressure, granularity, mixing uniformity, effective component quantification, dissolution rate, residual oxygen amount and the like as core parameters, and constructing an optimized objective function; in addition, the system monitors and adjusts key parameters such as the temperature, the air pressure, the granularity and the residual oxygen content of the health-care food in real time through the AI driving module, and the food safety coefficient is improved; according to the invention, the conversion from passive supervision to active prevention is realized, the food qualification rate and the resource utilization rate are improved, and the method can be used for links of food production, transportation, sales and the like.

The invention discloses a flowing-center wiredrawing cheese snack with a multi-layer composite structure and a preparation method of the flowing-center wiredrawing cheese snack, and belongs to the technical field of food processing. The snack is formed by sequentially compounding an outer cheese layer, a middle wiredrawing glutinous rice skin layer and an inner flowing core cheese layer from outside to inside, wherein the water activity (Aw) of the three-layer structure is accurately regulated and controlled to be in a gradient relation (0.65-0.70-0.75-0.80-0.85) which is sequentially increased from outside to inside. Through cooperation of the gradient structure, a specific formula and a key process, moisture migration and texture deterioration of the product in the storage process are effectively inhibited. According to the invention, the long-term stable storage (more than or equal to 8.5 months) of the product under the condition of 25 + / -2 DEG C is successfully realized, and multiple common technical bottlenecks of flow center solidification, wire drawing performance degradation, out-of-control moisture migration, microbial pollution and the like of the existing flow center wire drawing product in a normal-temperature environment are systematically solved.

The raw noodles provided by the invention can be circulated at normal temperature and stored for a long time like instant noodles, can be eaten only by injecting boiled water, and are good in mouth feel and flavor. Specifically, the present invention provides raw noodles which contain 5-35 mass% of starch and 2.5-12 mass% of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, based on the solid content, and which have a volatile component content of 24-30 mass% and a water activity of 0.85-0.91, and more specifically, the present invention provides raw noodles which contain, based on the solid content, 5-35 mass% of starch and 2.5-12 mass% of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and which are characterized by having a volatile component content of 24-30 mass% and a water activity of 0.85-0.91.

The invention provides a preparation method of multi-raw-material edible granules regulated and controlled by natural concentrated fruit and vegetable liquid, and relates to the technical field of natural functional foods. The preparation method comprises the steps of raw material pretreatment, natural concentrated fruit and vegetable liquid preparation, low-sugar high-fiber vegetable pulp or fruit fibers, cross permeation, forming, drying and the like. The sugar degree of the obtained multi-raw-material edible granules regulated and controlled by the natural concentrated fruit and vegetable liquid is 18-20.5 degree Brix. The pH (Potential of Hydrogen) is 3.9 to 4.5; the water content is 2-8%; and the water activity is 0.30 to 0.45. The flavor harmony, the structure stability, the nutrition retention rate, the water activity control and the normal-temperature storage life of the product are remarkably improved under the condition of completely zero additive through cross-raw-material cross permeation of the natural concentrated solution, and the market application prospect is wide.

This food product contains a white chocolate dough, dry fruit, and cereal. The total content of the dry fruit plus the cereal in the food product is at least 35 mass%. The mass ratio of the dry fruit and the cereal (dry fruit : cereal) is 1.0 : 9.0 to 8.0 : 2.0. The water activity of the food product is no greater than 0.45.

This application relates to the field of food processing technology, and in particular to a processing method and system for daylily snack food. The method includes raw material grading, graded blanching and color protection, gradient dehydration, moisture balancing, directional shaping, vacuum impregnation and seasoning, and low-temperature vacuum drying steps, along with corresponding automated equipment. By dynamically matching process parameters with raw material quality characteristic vectors, combined with feedback control of moisture migration rate during dehydration, the method effectively maintains stable texture and color. Directional shaping imparts a standardized geometric shape to the product, improving its adaptability for packaging and transportation. Vacuum impregnation and low-temperature final drying ensure uniform flavor and safe water activity. This application effectively solves problems such as deterioration of texture, nutritional fluctuations, monotonous form, and unstable quality in traditional daylily processing.

The present application belongs to the technical field of saturated water detection, and relates to a coal-based hydrocarbon fuel oil saturated water content measurement correction method and device, the measurement correction method comprising: 1) determining the water activity of each temperature node corresponding saturated fuel oil sample at normal temperature; and detecting the water content corresponding to each temperature node saturated fuel oil sample by using Karl Fisher Coulomb method; 2) correcting the saturation degree calculation formula of the saturated fuel oil sample by using the measurement results of step 1), and determining the correction coefficients A, B and C values; 3) cooling the saturated fuel oil sample, real-time monitoring the temperature and the corresponding water activity in the cooling process, and substituting into the corrected formula, and calculating the saturated water content in the saturated fuel oil at low temperature. The coal-based hydrocarbon fuel oil saturated water content measurement correction method provided by the present application corrects the saturation degree calculation formula, thereby improving the measurement accuracy of trace saturated water at low temperature.

The invention provides a food containing viable lactic acid bacteria, and aims to solve the problems of acidity increase and viable count reduction in the preservation process of foods with low lactic acid bacteria nutrient source (non-fat milk solid content and protein) content, such as lactic acid bacteria beverages and dairy product lactic acid bacteria beverages. The food contains a milk component and viable lactic acid bacteria, has a non-fat milk solid content of less than 8.0% by weight, a protein content of less than 2.7% by weight, and a pH of 4.6 or less, and contains an emulsifier and a water activity lowering agent.

The application provides a method for preparing calcium sulfate hemihydrate whiskers by using a low water activity system, and belongs to the technical field of calcium sulfate hemihydrate whiskers. The method comprises the following steps: aging, washing and drying treatment are performed on phosphogypsum raw materials to obtain modified phosphogypsum; inorganic salt, alcohol for reducing water activity and deionized water are mixed to obtain a mixed solution; the mixed solution is heated to a crystallization temperature, and then the modified phosphogypsum and a polyhydroxy alcohol crystallization regulator are added to perform a crystallization reaction; after the crystallization reaction is completed, solid-liquid separation, washing and drying are performed to obtain calcium sulfate hemihydrate whiskers. The method has simple process conditions and a controllable crystallization process, and can stably prepare calcium sulfate hemihydrate whiskers with a high length-diameter ratio.

The invention discloses eight-treasure cheese and a preparation method thereof. The eight-treasure cheese comprises milk-containing food base material powder; milk powder; edible fat and oil products; concentrated milk; eight-ingredient powder; edible particles; and cheese powder. Edible oil and fat products are added into the eight-treasure cheese; through cooperation of the concentrated milk, the eight-ingredient powder and the edible particles, the milk-containing solid forming product is convenient to process and form, good in formability, relatively good in chewiness, relatively low in water activity value, convenient to store at normal temperature and relatively long in quality guarantee period, and can simultaneously take good flavor, good forming and relatively long quality guarantee period into consideration.

The invention relates to a system (100) for detecting water activity of a local water installation (250) in a building. The system comprises: a water inlet pipe (240) for supplying water to a local water installation (250) in a building, the water inlet pipe 5 (240) comprising an outer surface area being exposed to ambient conditions within a space (260) of the building; one or more temperature sensors (235) mounted on or engaging with said outer surface area of the water inlet pipe (240) being configured to detect a temperature (T1) of said outer surface area of the water inlet pipe (240); one or more temperature sensors (236) measuring the ambient temperature (T2) 10 within the space (260) of the building; an accelerometer (241) arranged in a position on the water inlet pipe (240) for detecting vibration signals (VS); and a computing unit arranged and configured to calculate a change in the temperature difference between T1 and T2, whereby the amount of running water of the local water installation (250) is estimated during a predefined time period, and arranged and 15 configured to apply the vibration signals of the accelerometer (241) for validating if the change in the temperature difference between T1 and T2 is caused by running water in the predefined time period.

The application belongs to the technical field of starch chemical modification, and particularly relates to a preparation method of acetylated distarch phosphate. The method comprises the following steps: mixing starch with a deep eutectic solvent composed of choline chloride, glycerol and a small amount of water, adding a phosphate crosslinking agent and a delayed-release alkalizing agent for crosslinking reaction after pH adjustment, performing acetylation reaction by adding acetic anhydride or vinyl acetate after cleaning by alcohol solvent replacement, and finally obtaining the product through neutralization, washing, dehydration and drying. The process utilizes the deep eutectic solvent to control water activity and particle structure, and combines the slow-release alkali source to maintain a stable reaction environment, so that the crosslinking and acetylation are uniformly carried out, and the side reactions and residual salt load are effectively reduced. The obtained acetylated distarch phosphate has stable substitution degree, uniform particle structure and excellent performance in freeze-thaw stability, and is suitable for multiple fields such as papermaking, textile and oil field additives.

The invention discloses a multi-index rapid detection method for Tangyou food, and belongs to the technical field of food quality detection. The method comprises the following steps: collecting spectral data and temperature data of a to-be-detected sample through a near infrared spectrum technology, sequentially carrying out standard normal variable transformation and smooth filtering pretreatment on the spectral data, and screening characteristic wavelengths related to the pickling depth, the oil content and the water activity by adopting a competitive self-adaptive reweighting sampling algorithm; and inputting the characteristic spectrum data into a joint partial least squares regression model to carry out multi-index collaborative prediction, carrying out temperature compensation correction on a predicted value according to the temperature data, and finally comparing the corrected predicted value with a quality standard threshold value and outputting a detection result. According to the method, the model complexity is reduced through characteristic wavelength screening, the prediction precision and efficiency are improved through joint modeling, the detection stability is ensured through temperature compensation, and rapid nondestructive detection of the quality index of the Tangyang food is realized.

A chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.

This invention relates to the field of water quality oxygenation and purification technology, specifically a water purification device and its usage method. The water purification device includes a float plate, with a placement component fixedly installed on the lower end face of the float plate. A cultivation frame for cultivating algae in the water is located in the middle of the placement component. A pushing component connected to the placement component is located on one side of the cultivation frame. An oxygen-generating unit rotatably connected to the float plate is located on the outside of the placement component. The water purification method includes two steps: enhancing water activity and injecting oxygen into the water. By continuously injecting oxygen into the water and impacting the water quality, the water quality can be improved, allowing for high-quality hydroponic cultivation of algae in oxygen-rich water.

The present application relates to natural gas hydrate technical field, especially relates to a kind of hydrate inhibitor loss prediction method of multiphase flow system based on DSC correction, first by two kinds of DSC test obtains the water activity and vaporization enthalpy of sample under target salinity and proportion, and accordingly regression thermodynamic model obtains liquid phase activity coefficient;Again, the saturated vapor pressure of inhibitor is calculated with DSC inversion vaporization enthalpy and anchor point method, combined with Poynting pressure correction and gas fugacity coefficient obtains component distribution coefficient, solves Rachford-Rice flash equation and obtains equilibrium phase and composition;Subsequently, the first-order overall mass transfer model is introduced to correct actual vaporization loss, and the total loss of inhibitor flow under multiphase flow system is obtained by superimposing droplet entrainment correlation.The present application can accurately calculate the total flow loss of hydrate inhibitor under high pressure, low temperature and salt-containing multiphase flow conditions, thereby providing theoretical support for real-time adjustment of inhibitor injection strategy.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

The invention discloses a preparation method of low-moisture and low-water-activity xylooligosaccharide powder, and belongs to the field of functional sugar alcohol. The method comprises the following steps: taking a xylooligosaccharide solution with the refractive index of 35-50%, adding activated carbon for decoloration, filtering, adding deionized water to adjust the refractive index to 40-48%, and purifying through cation exchange resin, anion exchange resin, anion exchange resin and cation exchange resin in sequence; evaporating the purified solution until the refractive index is 50-55%; homogenizing the concentrated solution, spraying the homogenized concentrated solution into a spray drying tower through a spray head, and drying the homogenized concentrated solution in a heating evaporation area and a cooling collection area under the pressure of 100-150Pa in the tower; and drying, screening with a 60-mesh screen, feeding into a clean room, cooling, and packaging. The water content of the prepared xylooligosaccharide powder is 0.1%-1%, the water activity is 0.1% or below, the product fluidity is good, crushing treatment is not needed, the process is simple and efficient, and the xylooligosaccharide powder is suitable for industrial production.

The application discloses a kind of for promoting walnut incision healing and preparation method and application thereof, it is related to walnut cultivation protection technical field.The healing paste is by elastic film-forming base phase 12-35%, high water absorption / water release humidity particle phase 3-12%, hydrophobic water-blocking microphase 5-22%, rheological and interface control phase 1-8%, osmotic pressure and water activity adjustment phase 5-20% and the rest amount of water and preservative etc.composition according to mass percentage;Film-forming base phase includes aqueous polyurethane-acrylate copolymer emulsion and modified polyvinyl alcohol or polyvinyl alcohol-starch blend, humidity particle phase includes crosslinked sodium carboxymethyl cellulose and crosslinked starch or alginate microparticles, hydrophobic microphase includes beeswax, microcrystalline wax, vegetable oil and rosin resin.By preparing each functional phase in turn and assembling in aqueous system, obtain the healing paste suitable for walnut incision protection under different climatic conditions.

There is provided a liquid or gel composition for generating hydrogen peroxide. The composition comprises enzyme that is able to convert a substrate to release hydrogen peroxide; substrate for the enzyme; and polymer. The composition does not comprise sufficient free water to allow the enzyme to convert the substrate, has a water activity (aw) of 0.7 or less, and / or comprises 5% or less, by weight of water. The composition may have droplets of supersaturated aqueous solution comprising the substrate which are suspended in the polymer. There may be greater than 70%, by weight, of the polymer in the composition. The composition may comprise less than 2%, by weight, non-aqueous solvent, and i) greater than 50%, by weight, of the polymer, and / or ii) less than 20%, by weight, of sugar.

This invention discloses an energy-saving, sealed, oxygen-free integrated sausage curing and fermentation device, relating to the field of sausage curing and fermentation technology. It includes an initial water activity prediction component, which is installed inside a pretreatment chamber. The initial water activity prediction component comprises multiple rigid clamping plates, multiple absorbent cotton pads, multiple probes, and multiple resistive humidity sensors. The rigid clamping plates are respectively positioned on one side of the probes to clamp the sausages after they are hooked. The resistive humidity sensors are respectively positioned at the ends of the probes. The probes are inserted into the sausage, and the relative humidity is measured by the resistive humidity sensors to determine the water activity value of the sausage. An observation window allows workers to observe the internal sausage testing process through a glass window, thus obtaining a representative initial water activity value for that batch of sausages. This data will serve as the basis for subsequent adjustments to the intelligent curing and fermentation process.

The present application relates to the technical field of microbial feed additive, and discloses a feed lactic acid bacteria additive and a preparation method thereof.The preparation method comprises the following steps: taking Lactobacillus plantarum and / or Enterococcus faecalis as a bacterial strain to activate and expand culture, taking agricultural and sideline product waste as a substrate to obtain mature fermentation liquor through deep liquid fermentation; mixing the mature fermentation liquor with a composite protective agent containing double essential oil, chitosan, theabrownin and porous silicon dioxide to obtain a semi-dry granule core through granulation and low-temperature pre-drying; and coating the semi-dry granule core with a κ-carrageenan / konjac glucomannan / plant sterol ester composite gel, and drying and packaging to obtain a finished product.The double essential oil, chitosan and theabrownin jointly form a full-spectrum active antibacterial system; the elastic composite gel outer layer realizes dual protection of liquid water and water vapor; the porous silicon dioxide actively maintains low water activity of the granule to prevent the lactic acid bacteria from recovering in advance; and the product has high viable count, strong heat and acid resistance, and excellent storage stability.

This invention provides a freeze-drying method for black-boned chicken, relating to the field of freeze-drying technology. The freeze-drying method includes the following steps: (1) Pretreatment: After slaughtering the black-boned chicken, remove the feathers, claws, internal organs and impurities, and cut it into pieces; (2) Mix the pretreated black-boned chicken with rice wine, steam it over water, and drain the water; (3) Freeze-drying: Pre-freeze the drained black-boned chicken, and then perform a first stage of heating, a second stage of heating, a third stage of cooling, and a fourth stage of heating to obtain the final product. The freeze-dried black-boned chicken obtained by the freeze-drying method of this invention has a low water activity, which can effectively extend the shelf life. At the same time, it has good rehydration properties and has better hardness and adhesiveness after rehydration.

The application discloses a method for predicting the activity degree of water in a heterogeneous edge water gas reservoir, and utilizes the percolation theory of the oil and gas reservoir, establishes the percolation mathematical model and equation of the heterogeneous edge water gas reservoir according to the invasion mode of the peripheral water body, and carries out numerical solution, so that the recovery degree of the gas reservoir under different permeability difference and peripheral water body size conditions can be predicted and analyzed, and the influence of the reservoir heterogeneity on the water activity of the water-bearing gas reservoir can be quickly and conveniently predicted.