35 results about "Water activity" patented technology

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 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 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.

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.

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.

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.

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.

A self-preserved mild liquid detergent composition useful for laundry applications is disclosed. The liquid detergent composition contains the following components: glycerin, which is present in the detergent composition at less than 30 wt % based on the total weight of the liquid detergent composition; at least one anionic surfactant; at least one non-ionic surfactant; ethanol in an amount of 0.1-4 wt % based on the total weight of the liquid detergent composition; at least one buffer; and water in an amount effective to provide a water activity (wa) above 0.8 and up to 0.95 (0.8<aw≤0.95), thus enabling it to be self-preserved. Significantly, the liquid detergent composition does not contain a preservative.

The present invention discloses designating two different treatment zones in a large body of water. The first zone is a sedimentation zone. This zone is used mainly to provide treatment and settling of microorganisms and / or contaminants to inactivate and / or remove them from the water body. In this zone a disinfection method based on a CT index and applying an efficient amount of a flocculant composition may be used. The second zone is a dissipation zone. This zone is where main direct contact recreational water activities are intended to occur. In the dissipation zone a water flow is established that, along with the natural currents produced by winds and / or water temperature differences, generate a water dissipation pattern of the volume of water within the dissipation zone into the sedimentation zone. In addition, continuous disinfection of the water volume in the dissipation zone is preferably provided by maintaining a permanent chlorine residual.

The application discloses a kind of hydraulic oil life online monitoring method based on multi-sensor information fusion, first establish new oil baseline database;Real-time acquisition oil temperature, dielectric constant, viscosity, moisture, water activity and particle pollution data and carry out temperature compensation;Respectively calculate oil quality, particle pollution and temperature influence molecular score based on Arrhenius equation;According to the dynamic adjustment weight of operating phase or abnormal event, fusion calculation health status index HI;Through HI history trend prediction residual life;Construct oil deterioration reason analysis matrix, and according to the change mode matching diagnosis oil liquid deterioration reason of multiple parameters.This method solves the problem of single parameter monitoring easy misjudgment by multi-parameter fusion and dynamic weight adjustment, realizes the quantitative evaluation of oil health status, accurate diagnosis and life prediction, can effectively identify water, oxidation, wear and other failure modes, improve response speed, prolong oil life, reduce maintenance cost.

This invention relates to the field of food processing equipment technology, specifically to a drying device and research method for reducing the water activity of squid. The device includes a housing, a first heating unit, a supporting unit, a cross-blade unit, a second heating unit, a transition chamber, an air inlet pipe and an air outlet pipe, a lifting mechanism, and a controller. The method includes the steps of cutting open the squid's skin with the cross-blade unit and bringing the blade into contact with the subcutaneous muscle, and controlling the outward drainage of water from the subcutaneous muscle through a siphon effect. This invention overcomes the technical problem that the water activity of the subcutaneous tissue cannot be optimally achieved due to the shrinkage of the squid's skin during the drying process. It allows for the selection of the optimal squid drying process through parameter screening, maximizing the reduction of the squid carcass's water activity while ensuring good taste, thereby improving processing efficiency, extending shelf life, and enhancing product quality.

This application relates to the field of food fermentation technology, and discloses a flavorful peptide-based low-salt fermented soybean paste and its production process. The production process includes: preparing a thermally saturated solvated zinc source precursor by using anhydrous betaine, zinc salt, and citrate; dispersing it in brine to prepare a fermentation broth; and inoculating with koji (fermentation starter) for variable-temperature fermentation. Fermentation is divided into three stages: a controlled-temperature initiation stage to establish the microbial culture; an enzymatic hydrolysis stage where the temperature is increased and the pH drop caused by acid production triggers zinc ion release, activating neutral proteases; and a post-ripening stage where anhydrous betaine is added to reduce water activity and construct an anti-corrosion barrier. This invention improves enzymatic hydrolysis efficiency through controlled zinc ion release and utilizes betaine to achieve low-salt preservation. The resulting product has a salt content ≤8.0g / 100g, an amino acid nitrogen content ≥0.8g / 100g, a rich umami flavor, and is stable during room temperature storage.

The application provides a composition containing lactobacillus, a preparation method and use thereof, and relates to the technical field of microorganisms; the composition contains lactobacillus and a stabilizer, and the stabilizer contains silk fibroin, fructooligosaccharide and an antioxidant. The water activity of the lactobacillus composition prepared by a suitable method is controlled to be less than or equal to 0.15, and the activity of the lactobacillus strain can be maintained for a long time under cool conditions of not more than 20 DEG C, the decay rate of the live bacteria is significantly reduced, the defects of the prior art, such as the need of 2-8 DEG C or below low-temperature refrigeration for the bacteria powder and the short storage shelf life, are solved, the risk of the influence of factors such as transportation and storage environment on the product quality is reduced, and the composition is more suitable for commercialization.

This invention discloses an in-situ vitrification-semi-solid nucleic acid room-temperature stable preservation solution, its preservation method, and a reagent kit, belonging to the field of biological sample preservation technology. The preservation solution comprises a double buffer system, a mild chelation system, a vitrification framework, a thermoresponsive gelling system, an oxidative protection system, a low-toxicity antibacterial system, and water. The thermoresponsive gelling system forms a weakly reversible gel network within the range of 18-37°C after the sample is mixed with the preservation solution, placing the sample nucleic acid in a confined microenvironment with low diffusion and low water activity. This invention achieves long-term stable preservation of nucleic acid samples at room temperature through the synergistic effect of a triple mechanism of "low water activity - thermoresponsive gelling - multi-target passivation." This invention eliminates the need for cold chain transportation, is simple to operate, and has high safety, making it suitable for the room-temperature collection, transportation, and preservation of various biological samples such as blood, saliva, oral swabs, sputum, and tissue homogenates.

A method of manufacturing a hydrophobically active inorganic and / or organic filler, comprising the steps of: (a) providing a filler having a surface area, (b) mixing in a mixing device the filler with a solution of at least one hydrophobizing and biobased active compound in an amount of 0.15 x 10 ‑2 to 5.0 x 10 ‑2 gram per square meter of the surface area of the filler at a speed of 20 revolutions per minute to 200 revolutions per minute for 12 minutes to 120 minutes, (c) vacuumizing the hydrophobically active inorganic and / or organic filler in a storage bag, box or barrel or directly in a cast.

1. The name of the design product: detector. 2. The use of the design product: the design product is used for measuring moisture, solid content, temperature and humidity, water activity, dew point temperature, moisture ratio, isothermal adsorption and desorption in any substance. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

A process for producing 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.

The present application relates to the field of operation regulation, and discloses a process parameter operation regulation method for a rhinitis powder preparation process, comprising: in the drying process of volatile oil-containing medicinal materials, real-time acquisition of the real water activity of the medicinal materials, the internal temperature of the medicinal materials and the exhaust relative humidity; input of the real water activity, the internal temperature of the medicinal materials and the exhaust relative humidity into a volatile oil degradation prediction model established in advance to predict the predicted retention rate of the volatile oil in a future preset time window; judgment of whether the predicted retention rate is lower than a retention rate minimum threshold value; when the predicted retention rate is lower than the retention rate minimum threshold value, reduction of the drying temperature, and re-acquisition of parameters and prediction until the predicted retention rate rises above the retention rate minimum threshold value and the real water activity decreases below a water activity target value, control of the drying equipment to terminate drying. The present application realizes predictive regulation of the drying temperature through the volatile oil degradation prediction model, can reduce the thermal degradation loss of volatile oil, and improves the quality of the rhinitis powder.

This invention relates to a method for manufacturing rice cakes, comprising fruit extracts, glutinous rice flour, and sugar, including a steam treatment of the fruit, a two-stage sieving process, a two-stage stirring process, and an aging process with controlled temperature and humidity. The manufacturing method according to the invention produces rice cakes of uniform quality while retaining the nutritional components of the fruit. In particular, it provides excellent texture by optimizing the hardness difference between the surface and the center. Furthermore, by precisely controlling quality indicators such as water activity, pH value, and sugar content, rice cakes with higher storage stability can be manufactured. Rice cakes prepared using the manufacturing method of this invention exhibit excellent preservation of the nutritional components and sensory characteristics of the fruit, uniform physical properties, and good storage properties.

The invention relates to a process for producing cosmetic products comprising at least the following steps: drying (2, 20) the pellets (1) to a water activity (AW) of less than 0.6, allowing them to cool (3) to room temperature, grinding (4, 40) the dried pellets to a powder (6) of the desired particle size, incorporating (7, 70) at least one solid (8, 80) or liquid (9, 90) ingredient into the powder (6), mixing (10, 100) the powder (6) and the ingredients (8, 80, 9, 90), and packaging (12) the mixture (6B). Figure to be published with the abstract: Fig. 1

This invention belongs to the field of food processing and discloses a blueberry jam suitable for industrial continuous coating of sandwich cookies and its preparation method. By weight, it comprises the following ingredients: 55-65 parts blueberry puree, 25-35 parts white sugar, 5-15 parts high-fructose corn syrup, 0.3-0.8 parts high-ester pectin with an esterification degree ≥65%, and 0.1-0.5 parts citric acid. The jam does not contain modified starch. Its physicochemical properties include: water activity a. w 0.50~0.60, soluble solids 80~90 °Brix. This invention is the first to determine the specific rheological parameter thresholds at a coating temperature of 50 °C. The shear thinning characteristics of the jam are perfectly matched with the production process, making it compatible with existing industrial continuous coating production lines for sandwich cookies, thus solving the problem of the disconnect between existing technical formulas and industrial production. At the same time, the jam has a good taste, strong temperature adaptability, and stable quality during storage.

This invention belongs to the field of online detection, specifically a method and system for online detection of moisture content in crane lubricating oil. The method includes simultaneously acquiring oil temperature, humidity, the imaginary part of the complex dielectric constant, and the main lifting load signal; performing time-series differentiation on the oil temperature signal to obtain the temperature change rate, and constructing a thermal inertia weighting function accordingly to weight the temperature and obtain the equilibrium temperature; constructing a polar aging factor through the deviation of the imaginary part of the complex dielectric constant; converting the real-time load into microscopic equivalent contact stress based on the gear pair parameters and load-stress mapping relationship, and constructing a shear stress solubilization correction coefficient; establishing a generalized saturated solubility model and correcting the characteristic constants with the polar aging factor; weighting the temperature sensitivity index with the shear stress coefficient; substituting the equilibrium temperature into the model to calculate the oil saturated water concentration limit under the current operating conditions; converting the relative humidity into a water activity value and multiplying it by the saturated water concentration limit to output the absolute moisture content of the lubricating oil in real time.

A process of preparing a marshmallow piece includes preparing a pre-cook syrup batch of a mixture including a low viscosity saccharidic composition, humectant, and water as a pre-cook syrup batch. The low viscosity saccharidic composition includes at least two low viscosity saccharidic components and at least one polysaccharide. The process also includes cooking the pre-cook syrup batch to form a cooked syrup composition having a predetermined moisture content, combining the cooked syrup composition with a gelatin solution and optionally at least one flavoring to form a pre-whip marshmallow composition, whipping the pre-whip marshmallow composition to form a whipped marshmallow composition having a predetermined density, and forming and setting up a formed marshmallow composition to form the marshmallow piece. The marshmallow has a water activity in the range of between 0.40 and 0.45. A comestible includes the marshmallow and at least one dry portion having a crunchy texture.

This invention discloses a method for improving the quality of Xuanwei ham and its application, belonging to the field of food processing. The Xuanwei ham prepared by this invention through a combination of staged salting and phased temperature and humidity fermentation with mixed fermentation of two Penicillium species, *Penicillium Rubens* W10-1 and *Penicillium fusiforme* V8, effectively increases the ham's moisture content and water activity, improves its color brightness and redness, significantly reduces lipid oxidation, alters the composition of volatile flavor compounds, enhances characteristic flavors such as fruit, wine, and cream aromas, and inhibits the accumulation of undesirable compounds.

This invention provides a moisture control device, a moisture control method, and a program that can improve the properties of a substance by controlling its moisture content. [Solution] A control device according to one aspect of the present invention is a control device comprising at least one electrode and a controller capable of controlling the voltage and frequency applied to the electrode, wherein the controller sets control parameters suitable for the type or state of a substance before a voltage is applied to the electrode, the control parameters include at least one of interfacial tension or the amount of water in the substance, and the controller controls the arrangement direction of water in the substance, water activity, interfacial polarization between the aqueous phase and the oil phase, interfacial tension between the aqueous phase and the oil phase, or the state of the emulsion by selecting the voltage value of the voltage in the range of 0V to 2000V, or the frequency of the AC component of the voltage in the range of 0Hz to 1MHz.

This invention relates to the field of food processing technology, specifically disclosing a medicinal and edible homologous gel candy in soft capsule form and its preparation method. The gel candy's outer shell utilizes an interpenetrating network system constructed by first pre-gelatinizing glutinous rice flour to form a three-dimensional amylopectin network framework, and then adding gelatin to achieve a high proportion of medicinal and edible homologous functional powder loading with an oil leakage rate ≤1%. The core material uses a low water activity system thickened with roasted wheat flour to construct a moisture barrier at the core-shell interface. D-mannitol is added to the outer shell, and its migration and crystallization to the outer surface are driven by a three-stage gradient drying process, resulting in a sandy appearance. The outer shell thickness is 1.0–2.0 mm, and the final moisture content is 10%–15%; the D-mannitol is driven to migrate and crystallize through a three-stage gradient drying process (total time 8–22 hours). This invention systematically solves the constraints and conflicts between high powder loading, chewability, core material stability, and storage stability, making it suitable for industrial production.

Provided are a preservative-free cleansing and caring granule with low water activity and a preparation method thereof. The preparation method includes the following steps: S1, mixing other components than a thickener evenly to give a mixture, then subjecting the mixture to drying and grinding to give powder; S2, mixing the thickener with water to give a thickener aqueous solution, then adding the powder obtained in step S1 to a granulator, and spraying the thickener aqueous solution obtained in step S2 into the granulator to prepare a granule as the cleansing and caring granule, during which an air temperature in the granulator is controlled by a blower; where a mass concentration of the thickener aqueous solution is 0.3%-0.7%, and the air temperature in the granulator is controlled at 80° C.-90° C.

This invention discloses an additive-free seasoning dipping sauce and its preparation method, belonging to the field of food processing technology. The seasoning dipping sauce is composed of chili peppers, white sesame seeds, peanuts, cumin, fennel seeds, dried tangerine peel, Sichuan peppercorns, soybeans, edible salt, white sugar, and monosodium glutamate (MSG). This invention employs a step-by-step high-temperature roasting process, separately roasting soybeans, peanuts, white sesame seeds, fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, and chili peppers, then mixing them with edible salt, white sugar, and MSG, crushing them, and sealing them in a sealed package to obtain the seasoning dipping sauce. This invention does not add any chemical preservatives or antioxidants. The high-temperature roasting process kills microorganisms inherent in the raw materials and reduces water activity, resulting in a seasoning dipping sauce with a rich and mellow aroma, no raw ingredient taste, and a shelf life of up to 15 months at room temperature.

The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water molecules across the water-permeable membrane and away from the food product to preserve the food.