降低黑茶中可溶态氟含量的研究

通过模拟试验筛选出几种具有降低茶叶和茶汤中可溶性氟含量的食品添加剂,它们是活性钙、氯化镁、活性白土,在茶汤中使用时可溶性氟分别降低至原液的44.0%、46.3%和54.6%,当与茶叶原料混合时可使水溶态氟降低至原料的64.4%、71.1%和73.2%,因此在需要时适当使用这类材料可起到降低黑茶中可溶态氟含量的作用。     

农产品挥发性风味品质研究现状与展望

随着经济社会的发展和物质生活水平的提高,人们的饮食观念已从“吃得饱”向“吃得好”转变,消费者比以往更加关注农产品品质。在影响农产品品质的众多因素中,挥发性风味品质是农产品内在品质的重要评价指标之一,也是决定农产品可接受性和产品价值的首要条件。因此,围绕农产品风味品质开展其物质基础、形成机理、鉴定评价新技术开发与应用等相关研究意义重大。本文通过梳理近年来国内、外农产品风味品质的研究现状和发展趋势,重点介绍特征风味鉴定研究的新方法和新技术,概述基于分子感官组学的特征风味解析与鉴定,风味品质的生物调控技术研究,风味特征识别技术在农产品等级区分与真伪鉴别中的应用,智能嗅觉检测技术与风味评价,基质-风味及风味组分间相互作用机理等方面的最新研究进展,总结了我国现有风味研究存在的问题和不足,同时对新形势下农产品风味品质研究的发展趋势和研究重点进行了展望,以期为今后相关领域人员开展农产品风味品质研究与评价,推动优质特色风味农产品挖掘、培育、高值化开发利用和消费升级提供思路与参考。     

Advances and Perspectives in Research of Volatile Flavor Quality of Agricultural Products

As the development of modern economics and the improvement of the living standard, the consumer demands on food have been turned from quantity to quality. Among many quality factors, volatile flavor quality is one of the most important evaluation indicators of inherent quality of agricultural products, directly determining their acceptability and commercial value. It is of great significance to conduct researches on volatile flavor quality, aiming to develop agricultural products with the high flavor quality. Herein, the current status and development trends of domestic and foreign researches on volatile flavor quality of agricultural products were detailed in this review; the new approaches and techniques used for flavor characteristic identification were expounded emphatically; the latest research progresses in characteristic flavor analysis, biological control techniques for improving flavor quality of agricultural products, application of flavor characteristic analysis in grade classification, production area discrimination, and authentic identification, utilization of intelligent odor detection techniques in flavor quality evaluation, as well as interactions between flavor compounds and matrices, were summarized. Finally, problems in current researches in volatile flavor quality in our country were discussed, and the future trends and focuses in research of volatile flavor quality were prospected. This review would provide guidance and give ideas for future studies on volatile flavor quality evaluation as well as development, utilization and consumption upgrading of high value-added agricultural products.     

食品营养标签常见问题与对策分析

食品营养标签是衡量食品安全的重要标准。随着《食品安全法》和《食品安全国家标准预包装食品营养标签》政策的推出,食品营养标签的常见问题也发生了变化。本文分析了食品营养标签存在的问题,及其对市场造成的影响,并提出了解决食品营养标签问题的对策,以期为食品安全生产提供参考。     

发展我国马铃薯主粮化的建议

阐述了推动马铃薯主粮化的意义、当前存在的问题及解决方法,从生态环境角度提出在河北省地下水超采区发展马铃薯生产应采取的技术和对策。     

大豆田粘虫等鳞翅目害虫监测防治新技术

[目的]探究澳宝丽食诱剂防治大豆田粘虫等鳞翅目害虫为重点的防治新技术。[方法]研究澳宝丽食诱剂对大豆田虫粘、豆蚀叶野螟、棉铃虫等的防治效果。[结果]每喷洒过食诱剂的条带(长约15 m)每天诱杀到的虫量分别为粘虫21头、豆蚀叶野螟23头、棉铃虫5头;澳宝丽食诱剂能显著降低植株被害率。[结论]澳宝丽食诱剂对大豆田粘虫、豆蚀叶野螟、棉铃虫等害虫具有较好的诱集效果,为提高大豆产量提供了参考。     

大数据挖掘在食品安全风险预警领域的应用

食品安全综合评价与预警是食品安全的重难点.该研究着重介绍了大数据挖掘在食品安全风险预警领域的应用.首先对大数据的基本概念及3种典型的大数据挖掘技术(贝叶斯网络、决策树以及人工神经网络)概念进行分析,并探讨这3种大数据挖掘方式在食品安全行业的应用现状.之后比较3种大数据挖掘方式,提出将其中一种大数据挖掘方式BP神经网络运用于食品安全风险预警的构想.     

中国与“77国集团和中国”罗马分部在联合国粮农机构的合作:现状与未来

本研究旨在提高国内对"77国集团和中国"罗马分部重要性的认识,以期通过中国项目和经费支持加强"77国集团和中国"罗马分部的能力建设,进而推动提升发展中国家在联合国粮农机构的话语权和影响力。研究通过查阅有关"77国集团和中国"罗马分部会议纪要及相关文献,走访咨询"77国集团和中国"罗马分部主席、秘书处和有关人员,参加"77国集团和中国"全体会议发现,"77国集团和中国"罗马分部的重要性没有得到充分认识,该机制和平台在运营和管理中心面临较多的困难和挑战,需要并期待中国智慧和中国支持。建议应积极加强中国与"77国集团和中国"罗马分部在联合国粮农三机构框架下的合作。     

AdaBoost classifiers for pecan defect classification

One of the constraints in the adoption of machine vision inspection systems for food products is low classification accuracy. This study attempts to improve pecan defect classification accuracy by using machine learning classifiers: AdaBoost and support vector machine (SVM). X-ray images of good and defective pecans, 100 each, were segmented and features were extracted. Twenty classification runs were made to adjust parameters and 300 classification runs to compare classifiers. The Real AdaBoost classifier gave average classification accuracy of 92.2% for the Reverse water flow segmentation method and 92.3% for the Twice Otsu segmentation method. The Linear SVM classifier gave average classification accuracy of 90.1% for the Reverse water flow method and 92.7% for the Twice Otsu method. Computational time for the classifiers varied by two orders of magnitude: Bayesian (10⁻⁴ s), SVM (10⁻⁵ s), and AdaBoost (10⁻⁶ s). AdaBoost classifiers improved classification accuracy by 7% when Bayesian accuracy was poor (less than 89%). The AdaBoost classifiers also adapted well to data variability and segmentation methods. A minimalist AdaBoost classifier, more suitable for real time applications, using fewer features can be built. Overall, the selected AdaBoost classifiers improved classification accuracy, reduced classification time, and performed consistently better for pecan defect classification.     

农科院校食品质量与安全教学团队建设探索与实践

根据农科院校食品质量与安全专业的定位和特点,立足于农业院校人才培养的要求,紧扣本科教育质量工程,结合学科发展趋势,围绕教学团队的内涵,重点从团队建设、课程群建设、教材建设和教学改革、产学研结合等方面进行食品质量与安全教学团队建设,为提高食品质量与安全专业人才质量和素质进行了探索与实践,也为其他农科院校食品质量与安全专业的教学提供参考。