265 results about "Water activity" patented technology

The present invention is directed to a biodegradable container in combination with a liquid personal care composition comprising: a biodegradable vessel having at least one opening and a biodegradable cover for the opening wherein the container, a liquid personal care composition comprising from about 14% to about 50% water; from about 20% to about 70% of a humectant; wherein there is a Water Activity (Aw) of about 0.40 to about 0.90.

The invention relates to the technical field of detection equipment, and provides a Cantonese mooncake water activity testing device and method.The Cantonese mooncake water activity testing device comprises a detection box and further comprises an inner testing cylinder, an outer testing cylinder and a water storage tank, the material reserving chamber is formed in the front middle part of the inner measuring cylinder; the placement cavities are formed in the left side and the right side of the interior of the inner measuring cylinder, and the two placement cavities are located on the left portion and the right portion of the material reserving cavity correspondingly; the rotating assembly is installed on the lower portion of the material reserving cavity and used for driving the moon cakes to rotate; the outer fan back plate is mounted at the rear middle part of the material reserving chamber; inner fan polar plates are installed on the inner walls of the left side and the right side of the outer fan back plate, and the outer sides of the two inner fan polar plates are connected with a positive pin and a negative pin of a capacitor through leads respectively. When the mooncake water activity detection device is used, the inner detection cylinder, the material reserving cavity and the inner fan pole plate are used for conducting capacitance water activity detection on the front face and the back face of a mooncake, the electromagnetic wave sensor is used for conducting microwave water activity detection on the side face of the mooncake, and comprehensive water activity detection on the mooncake is achieved through combination of the two.

The invention relates to the technical field of automatic control, in particular to an automatic control method and system for intelligent cooking equipment, and the method comprises the following steps: obtaining the liquid mass change and diffusion area based on a to-be-cooked food material, calculating the diffusion rate ratio, recognizing the structure type, calculating the fire power initial gradient, and generating the initial power; and constructing a composite expression quantity by combining a thermal expansion monitoring value, judging regional softening response information, identifying a heat flux gradient anomaly and marking an overheating trend, implementing offset stirring adjustment output, and generating dynamic regulation and control information. In the invention, based on food material structure feature information identification, classification number identification aiming at different structure types is realized, accurate matching of an initial control strategy is realized, fine control of heat energy supply at the initial stage of cooking is ensured, and the cooking efficiency is improved. Based on the thermal expansion coefficient, combined with the tissue compactness grade coefficient and the water activity change rate, composite calculation is carried out, and local over-cooking or under-cooking of food materials caused by insufficient expansion monitoring is avoided.

The disclosure provides for oral compositions and products that can have a relatively low water content and / or a relatively low water activity. Such compositions and products can comprise at least one active ingredient, a filler / carrier component, and water in an amount of less than 10% by weight, based on the total weight of the composition. Further, the compositions and products can have a water activity of about 0.85 or less.

An optical sensor patch for measuring water activity is disclosed. The optical sensor patch includes a sheet configured to be in equilibrium with water activity in an environment of the optical sensor patch. A pair of distinct fluorescent dyes are dispersed within the sheet. The fluorescence spectra of the optical sensor patch is dependent on the water activity in the environment of the optical sensor patch. An optical implant and systems and methods for using the optical sensor patch are also disclosed.

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 low-salt brewing fermentation, and particularly discloses a fermentation method of low-salt soy sauce, which is based on the problem that low-salt high-temperature fermentation is single in flavor and thin in taste, and by means of mixed culture of multiple strains (yeast rouxii and aspergillus oryzae), yeast materials or soy sauce mash can generate antibacterial substances, so that the low-salt soy sauce is obtained. Meanwhile, the level of microorganisms in soy sauce mash is controlled through yeast material stacking heating and staged water activity control, under the conditions of no salt, low salt and no other preservative additives, low-salt fermentation is achieved by regulating and controlling the yeast making or yellowing process and controlling the water content of the soy sauce mash, the taste and flavor of the soy sauce are improved, and the taste of the soy sauce is improved. The utilization rate of raw materials and the yield of products are improved, and the quality of crude oil is improved.

The disclosure provides for oral compositions that exhibit desired properties associated with moist products while incorporating a relatively low water content. Such compositions may include at least one releasable material, at least one filler / carrier component, and at least one water substitute, such as a polyol. The water substituted may be present in an amount of about 25% by weight or greater based on the total weight of the oral composition, and the compositions and products formed therewith can exhibit a relatively low water activity, such as in the range of about 0.85 or less. The present disclosure further provides methods of forming an oral composition with a mouthfeel corresponding to a moist product while having a relatively low water activity.

The disclosure provides for oral compositions that exhibit desired properties associated with moist products while incorporating a relatively low water content. Such compositions may include at least one releasable material, at least one filler / carrier component, and at least one water substitute, such as a polyol. The water substituted may be present in an amount of about 25% by weight or greater based on the total weight of the oral composition, and the compositions and products formed therewith can exhibit a relatively low water activity, such as in the range of about 0.85 or less. The present disclosure further provides methods of forming an oral composition with a mouthfeel corresponding to a moist product while having a relatively low water activity.

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.

A method for preparing nondenatured collagen type II for alleviating joint pain includes pulverizing a cartilage raw material and defatting to obtain a total protein crude extract; adding anhydrous ethanol to the total protein crude extract, soaking, stirring, and centrifuging to obtain an anhydrous ethanol insoluble material; dissolving the anhydrous ethanol insoluble material in water, adjusting pH to acidic, stirring and centrifuging to obtain an acid-insoluble material; dissolving the acid-insoluble material in water, performing enzymatic hydrolysis and centrifuging to obtain an enzymatic hydrolysis precipitate; dissolving the enzymatic hydrolysis precipitate in water, followed by performing co-fermentation, and centrifuging to obtain a fermentation precipitate; and adding a water activity regulator to the fermentation precipitate, and then drying to obtain the nondenatured collagen type II. The content of protein, hydroxyproline and nondenatured collagen type II in the prepared nondenatured collagen type II is high, and the shelf life is prolonged.

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 dairy product processing, in particular to a multi-stage membrane integrated intelligent milk concentration and storage device and a quality control system thereof, and particularly relates to an efficient intelligent milk concentration and storage solution combining a multi-stage membrane separation technology, multispectral analysis, multi-sensor fusion, deep reinforcement learning and a digital twinning technology. According to the multi-stage membrane integrated intelligent milk concentration and storage device, three-stage gradient membrane separation and double closed-loop circulation design are fused, efficient and fine separation of milk is achieved, and the concentration efficiency and the quality consistency are improved. The multi-spectral analysis and multi-sensor fusion technology is integrated, the viscosity, the pH value, the water activity and the conductivity of the concentrated solution are monitored in real time, and the quality is guaranteed in an omnibearing and multi-dimensional mode. The system intelligently adjusts the parameters of the filtering membrane through multispectral signals and sensor data, and ensures the stable quality of the concentrated solution. According to the device, the intelligent level of milk concentration storage is effectively improved, an innovative solution is provided for the food processing industry, quality control is enhanced, and the product competitiveness is improved.

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 present invention is directed to a biodegradable flexible package in combination with a liquid food composition comprising a package comprising at least one biodegradable polymeric layer and an inorganic layer; and a liquid food composition comprising from about 0% to about 50% water and from about 0% to about 50% of a humectant; wherein there is a Water Activity (Aw) of about 0.30 to about 0.90.

The invention discloses a mandarin fish prefabricated dish detection method and system and a computer readable storage medium. The mandarin fish prefabricated dish detection method comprises the following steps: acquiring a gel strength original value, an elasticity original value, a water activity original value, an RGB image, a temperature value and a bacteria amount original value of a sample; preprocessing the elasticity original value, the moisture activity original value, the RGB image and the bacteria amount original value to form a first feature vector and a second feature vector corresponding to the sample; calculating the first feature vector and the second feature vector by using a preset neural network model to obtain a first qualified weight corresponding to the sample; on the basis of the original gel strength value, the temperature value and a gel strength correction model, calculating a gel correction strength value corresponding to the sample, and on the basis of the gel correction strength value, obtaining a second qualified weight corresponding to the sample; and on the basis of the first qualified weight and the second qualified weight, calculating a qualified coefficient of the sample, and outputting a second signal value that the sample is unqualified.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

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 active probiotic soft sweets capable of improving intestinal health and enhancing immunity and a high-temperature preparation method of the active probiotic soft sweets. The method comprises the following steps: preparing soluble carbohydrate into an adapter solution with the water activity of 0.7-0.9, the pH value of 5.0-7.0 and the temperature of 40-50 DEG C; adding a certain amount of bacillus coagulans powder into the adaptive solution, and keeping the temperature at 40-50 DEG C for 20-50 minutes to prepare a pre-activation solution; preparing a sugar glue solution; auxiliary materials are added into the carbohydrate gum solution to prepare a blended carbohydrate gum solution, the pH value of the blended carbohydrate gum solution is 3.0-6.0, and the temperature is 60-80 DEG C; adding the pre-activated solution into the blended carbohydrate glue solution, and preserving heat for 10-40 minutes at the temperature of 60-80 DEG C to passivate; and pouring the passivated sugar glue solution into a soft sweet mold at 65-85 DEG C for shaping, and drying until the moisture is 16-18% to obtain the active probiotic soft sweet. The active probiotic soft sweets prepared by the preparation method disclosed by the invention are high in survival rate of probiotics, can keep stable in the delivery period, and have the activity of improving intestinal health and enhancing immunity.

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.

The present invention is directed to a biodegradable flexible package in combination with a liquid personal care composition comprising a package comprising at least one biodegradable polymeric layer and an inorganic layer; a liquid personal care composition comprising from about 14% to about 50% water; from about 20% to about 70% of a humectant; wherein there is a Water Activity (Aw) of about 0.40 to about 0.90. Further, the present invention is directed to a biodegradable flexible package in combination with a personal care composition comprising a package comprising at least one biodegradable polymeric layer; a liquid personal care composition comprising from about 14% to about 50%water; from about 20% to about 70% of a humectant; wherein there is a Water Activity (Aw) of about 0.40 to about 0.80.

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.