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[China Instrument Network Instrument Development] Food testing takes a long time. What should I do? The staff of the technical center of Guangdong Zhaoqing Entry-Exit Inspection and Quarantine Bureau used their brains to make slight improvements to the old equipment, which reduced the testing time and greatly facilitated the import and export enterprises. On April 18th, it was learned from the Technical Center of Zhaoqing Entry-Exit Inspection and Quarantine Bureau in Guangdong that this new type of structure-improved food testing instrument has been awarded the National 2017 utility model patent certificate.
In the inspection of some foods, the sample is heated, and some of them need to be added with chemical reagents such as sulfuric acid and hydrochloric acid. The traditional method needs to be heated by an external heat source, and the inspectors must keep an eye on the temperature. In this way, the sample may not be uniformly heated, and only one or two inspections can be performed at a time, which affects the import and export speed of the product to some extent.
Since the traditional detection methods are inconvenient, it is better to improve them slightly. The members of the technical center of Guangdong Zhaoqing Inspection and Quarantine Bureau had the idea to pick up their sleeves and refuel. They mainly study how to combine heating and stirring during food testing. After several attempts, members of the technical team added a heating module and a stirring shaft to the test tube body, and used a circuit board and a small motor to drive. The drawings of the patent specification show that there are heating and stirring control switches on the surface of the hard plastic housing.
Through understanding, this structure-improved food testing instrument was submitted to the State Intellectual Property Office for review on July 26, 2016. It was recently approved and will be put into use in the future. According to reports, the inspection personnel can use the new instrument to perform the detection of 10 samples at the same time, and the detection time is reduced correspondingly according to different items. This improves the speed of goods clearance and also reduces the testing cost.
In addition, two patents, such as the "Food Formaldehyde Rapid Detection Reagent" and "Food sulfa Residue Rapid Detection Method", are currently being applied to national intellectual property rights and are expected to be put into use in the future.
(Original title: The new food testing equipment developed by the Inspection and Quarantine Bureau has been granted national patents to increase the speed, increase efficiency, reduce costs, and provide new equipment for enterprises to benefit)