World Journal of Food Science and Engineering is an international, peer-reviewed open access journal dedicated to advancing research the field of food science and engineering. The journal provides a rapid publication process to ensure wide dissemination of high-quality articles to scientists, professionals, and interested individuals worldwide. Our goal is to serve as an efficient, reliable, and trusted platform for scholars and readers, publishing cutting-edge research in the field.
Abstract: Objective: To analyze and evaluate the uncertainty the results of the proficiency testing (ACAS-PT 1083 (2021)) of enterobacteriaceae count. Methods: According to the operational instructions of capability verification and GB 4789.41-2016 National food safety standard-Food microbiology test- Enterobacteriaceae count, the enterobacteriaceae of the capability verification sample were tested quantitatively. The suspected colonies were identified by VITEK2. The uncertainty of test results was assessed in accordance with JJF 1059.1-2012 and GB/T 27418-2017 Evaluation and expression of measurement uncertainty. Results: The test result of sample 21-Q997 was 4.2 ×103 CFU/mL. The test results were satisfactory as the Z values of the proficiency test was -0.8 (|Z| was less than 2.0). The extended uncertainty of enterobacteriaceae test results was 0.0288 at 95% confidence interval. The VITEK 2 identification system identified suspicious colonies as E. coli with 99% confidence. Conclusion: The evaluation results demonstrated that the laboratory had the ability to detect the count of enterobacteriaceae in food and the accuracy of VITEK2's auxiliary identification of suspicious colonies has been verified. The evaluation method established in this study can evaluate the uncertainty of the quantitative detection of enterobacteriaceae count with ability verification, and is suitable for the evaluation of the relevant uncertainty in laboratories with similar testing conditions.Abstract: Objective: To analyze and evaluate the uncertainty the results of the proficiency testing (ACAS-PT 1083 (2021)) of enterobacteriaceae count. Methods: According to the operational instructions of capability verification and GB 4789.41-2016 National food safety standard-Food microbiology test- Enterobacteriaceae count, the enterobacteriaceae of the c...Learn More
Abstract: In recent years, domestic and foreign "plant protein meat" products have been launched one after another. In this experiment, the by-product "broken rice" of rice processing was used to prepare vegetable meat, which not only made the vegetable meat have the nutrition and flavor of rice, but also was beneficial to the comprehensive utilization of broken rice resources. In this paper, taking the mature tissue protein formula in the early stage of the laboratory as a control, according to the mass percentage of raw materials, 24.67%, 20.67%, 16.67%, 12.67%, 8.67% were added in a gradient to prepare "broken rice" vegetable meat, and its texture was analyzed, organization degree and functional properties such as water and oil holding capacity. Compared with the control, the texture indexes such as hardness and chewiness of the plant textured protein of broken rice were effectively improved. The water holding capacity and oil holding capacity showed a decreasing trend with the increase of broken rice content; compared with the oil holding capacity, the water holding capacity had a greater impact with the change of broken rice content. The best formula is formula 4. At this time, the textured protein tastes closer to real meat, has the best texture properties, functional properties and appearance, and the sensory evaluation is acceptable.Abstract: In recent years, domestic and foreign "plant protein meat" products have been launched one after another. In this experiment, the by-product "broken rice" of rice processing was used to prepare vegetable meat, which not only made the vegetable meat have the nutrition and flavor of rice, but also was beneficial to the comprehensive utilization of br...Learn More
Abstract: Fruits and vegetables are rich in nutrients and are extremely important for improving the health of the nation, and their shelf life has a huge economic impact. In this article, to study the effect of pressure-reducing treatment on the postharvest storage effect of strawberries, postharvest storage and preservation tests were conducted using pressure-reducing storage test equipment. The effect of reduced pressure storage on the appearance, VC content and water loss rate of strawberries was analyzed. Strawberries were studied; they were subjected to four process treatments, i.e. reduced pressure storage group A1 (10kPa, 5°C, 82% RH), group A2 (30kPa, 5°C, 85% RH), group A3 (1 atm, 5°C, 85% RH), and group A4 (ambient temperature and pressure, 15°C). The experiments were conducted to investigate the effective measures to delay fruit aging and extend the shelf life by analyzing the browning degree and quality changes of strawberries during 15 d of refrigeration and measuring the quality change rate and sensory scores of each group; the results showed that the sensory scores of strawberries decreased with the increase of storage time, and the water loss rate of strawberries was the smallest in group A2, only 1.73%, while it was as high as 38.9% in group A4; the VC content The VC content of group A2 was 77mg/100g, which was higher than the other three groups; therefore, the reduced pressure storage could delay the aging and decay of fruits and vegetables, and had more significant effect on the preservation of strawberries.Abstract: Fruits and vegetables are rich in nutrients and are extremely important for improving the health of the nation, and their shelf life has a huge economic impact. In this article, to study the effect of pressure-reducing treatment on the postharvest storage effect of strawberries, postharvest storage and preservation tests were conducted using pressu...Learn More
