238 results about "Water activity" patented technology

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 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 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.

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.

A method for preparing salami includes preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites. The method also includes forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings. The method also includes fermenting the plurality of salamis to a predetermined pH level and drying the plurality of salamis to a predetermined water activity.

The present invention provides a pectin-based fat substitute composition, its preparation, and application. The composition comprises the following components by weight: 1 to 7.5 parts vegetable oil, 0.5 to 8.5 parts emulsifier, 1 to 4 parts sodium caseinate, 5 to 15 parts pectin, and 8 to 20 parts water. This composition uses vegetable oil as the base oil and combines pectin fat substitute technology with the network structure of the pectin-sodium caseinate complex to solidify and stabilize oil-water droplets. This composition not only achieves low fat, zero trans fatty acids, and low saturated fatty acids, but also effectively reduces the product's water activity and inhibits outward water migration.

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 vacuum color protection method of preserved apples, which comprises the following steps: peeling apples, removing kernels, and cutting the apples into apple slices; soaking the apple slices in a composite color-protecting solution, performing vacuum-pumping treatment, and continuing soaking to obtain the preserved apples subjected to color-protecting treatment; the composite color protection liquid is composed of citric acid, sodium erythorbate, sodium chloride, calcium chloride and water, the concentration of the citric acid is 3-6%, the concentration of the sodium erythorbate is 0.3-0.5%, and the concentration of the sodium chloride is 0.3-0.5%. The color fixative disclosed by the invention is combined with a vacuum mode, so that a greater benefit effect is exerted, and the color protection effect is improved under the condition that the water activity is not influenced. The method is simple in process and convenient to operate, toxic and harmful chemicals are not added, and the method has wide application and popularization prospects.

A water-containing chocolate-like confectionery, which comprises an oil-in-water type emulsified mixture, wherein the mixture has a water content of 20% by weight or less, and a water activity of 0.7 or less.

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.