Open Access. Powered by Scholars. Published by Universities.®

Digital Commons Network™

Open Access. Powered by Scholars. Published by Universities.®

2016

Discipline
Institution
Keyword
Publication
Publication Type
File Type

Articles 1081 - 1110 of 159446

Full-Text Articles in Entire DC Network

A Method For Predicting Tvb-N Content Of Cooked Beef Based On Hyperspectral Image, Tian Weixin, He Dandan, Yang Dong, Lu Anxiang Dec 2016

A Method For Predicting Tvb-N Content Of Cooked Beef Based On Hyperspectral Image, Tian Weixin, He Dandan, Yang Dong, Lu Anxiang

Food and Machinery

Based on the shortcomings of the traditional detection methods for meat freshness, such as time-consuming, laborious, low efficiency, loss and other defects, and put forward using hyperspectral imaging (HSI) technology to predict cooked beef freshness index of volatile basic nitrogen (TVB-N) content. Firstly, the hyperspectral data of cooked beef samples were obtained by HSI system, and the black and white correction was carried out. And then, the hyperspectral data was preprocessed using the moving average smoothing and the multiple scattering corrections. Finally, the support vector regression (SVR) method was used to establish the prediction model of TVB-N content based on …

Go to article

Determination Of Acetaldehyde In Wine By Gas Chromatography-Mass Spectrometry, Wei Xiaoqun, Zheng Xuan, Guo Qingyuan, Ling Li, Zeng Guangfeng, Huang Jin, Cai Chun Dec 2016

Determination Of Acetaldehyde In Wine By Gas Chromatography-Mass Spectrometry, Wei Xiaoqun, Zheng Xuan, Guo Qingyuan, Ling Li, Zeng Guangfeng, Huang Jin, Cai Chun

Food and Machinery

A method for determination of acetaldehyde in wine by gas chromatography-mass spectrometry (GC-MS) was established, in which the influence factor on the detected results were studied, such as extraction agent, desorption pH, derivatization reagents. As a result, the limit of determination (LOD) of vanillin and ethyl-vanillin was 0.12 mg/kg. linearity range was 0.2～100.0 mg/kg(R2=0.999 4), The spiked recovery was between 89.3%～113.0%, and the RSD ranged from 1.28%～9.42%(n＝6). This method was applicable for determination of acetaldehyde in wine.

Go to article

Fast Ddetermination Of Malic Acid In Greenapple By Three-Wavelength Spectrophotometry, Pang Xiangdong, Jiang Hong, Zhang Qin, Jiang Tianyan Dec 2016

Fast Ddetermination Of Malic Acid In Greenapple By Three-Wavelength Spectrophotometry, Pang Xiangdong, Jiang Hong, Zhang Qin, Jiang Tianyan

Food and Machinery

A triple wavelength spectrophotometry to measure malice acid in green apples was established in this study. The reaction between malic acid and tris-hydrochloric acid buffer solution of malachite green showed that a green ionic association complex with three positive absorption peak locating in 568 nm, 644 nm and 424 nm, respectively, could be found in visible light generated area. Moreover, the malic acid with triple wavelength spectrophotometry and its related reaction condition and absorption spectral character were investigated. The result showed that the molar absorption coefficient of performance was 5.88×104 L/(mol·cm), and the quality concentration of malic acid was found …

Go to article

Design Of Freshwater Fish Slitter By Belt-Clamp, Huang Pengfei, Tan Hequn, Zhang Chunji, Wan Peng, Nie Jie Dec 2016

Design Of Freshwater Fish Slitter By Belt-Clamp, Huang Pengfei, Tan Hequn, Zhang Chunji, Wan Peng, Nie Jie

Food and Machinery

This study is about the design and manufacture of a new belt-clamp freshwater fish slitter which is based on the research of characteristic parameters of hypophthalmichthys molitrix.. The fish slitter consists of machine frame, nip-deliver system, cutting system. The key processing parameters of fish slitter can be adjusted, such as belt spacing of nip-deliver system, belt speed, circular saw height of cutting system. The rated power is 3.7 kW, consist of 1.5 kW cutting system motor and 2.2 kW nip-deliver system motor. The final results of experiments with (1.5±0.25) kg hypophthalmichthys molitrix: The level of belt spacing has significant impact …

Go to article

Simulation Optimization And Test Of Pneumatic Separating Device For Lotus Seed Shell And Kernel Based On Cfd-Dem Coupling Method, Ma Qiucheng, Lei Lintao, Lu Ange, Li Chaozhong, Qin Feng Dec 2016

Simulation Optimization And Test Of Pneumatic Separating Device For Lotus Seed Shell And Kernel Based On Cfd-Dem Coupling Method, Ma Qiucheng, Lei Lintao, Lu Ange, Li Chaozhong, Qin Feng

Food and Machinery

The simulation of separation channel airflow field distribution was implemented with FLUENT software. The CFD-DEM coupling method was used to simulate the separation progress of the mixtures in the separation channel. For fluid outlet velocity, inclination angel of inlet tube and inclination angle of separating channel factors was carried out by simulation experiment, determine the optimal technological parameter of separating channel as follows: inclination angel of inlet tube was 60°, inclination angle of separating channel was 35°, fluid outlet velocity was 7.881 m/s, and the results were the same with the physical prototype. The feasibility to use CFD-DEM coupling method …

Go to article

Discussion On Influence Of Gear Tooth Shape On Flow Characteristic In Gear Pump, Wang Wen, Yin Yanmei, He Shanghong, Liu Guangming Dec 2016

Discussion On Influence Of Gear Tooth Shape On Flow Characteristic In Gear Pump, Wang Wen, Yin Yanmei, He Shanghong, Liu Guangming

Food and Machinery

The oil pump models with different gear tooth shapes were established and the internal flow field simulation were taken by utilizing Pumplinx. Then the characteristics of steady state flux and flow pulsation were analyzed. The results were as follows. Compared with the straight gear pump, the flow pulsation of other toothed gear pumps was much lower, although they flowed more slowly at the low and medium speeds. Especially the flow pulsation of dislocation gear pump was much lower than straight gear pump. Moreover, It decreased 27% at 1 100 r/min and 35% at 2 700 r/min comparing with the straight …

Go to article

Structure Improvement And Performance Optimization Of Thin-Walled Parts, Li Shaohai Dec 2016

Structure Improvement And Performance Optimization Of Thin-Walled Parts, Li Shaohai

Food and Machinery

The CAD/CAE technical was used to study structure and dynamics characteristics of thin-walled parts. Based on a type of thin-walled part, its finite element model of was set up on WorkBench platform, and some low order natural frequency and vibration mode of its structure were also calculated and analyzed. Four structure design schemes about improving dynamic characteristics of the part was established, and then an optimal structure of it was determined through calculating and analyzing its dynamic parameter. The results indicated that vibration resistance of the part could be strengthened effectively by using the cross rib structure, and it was …

Go to article

Fuzzy Pid Controller Based On Plc And Application On Hot Air Drying Chamber, Wang Pan, Hong Yuanqian, Huang Hanying, Hu Yuelai, Nie Shaowu, Zhao Siming Dec 2016

Fuzzy Pid Controller Based On Plc And Application On Hot Air Drying Chamber, Wang Pan, Hong Yuanqian, Huang Hanying, Hu Yuelai, Nie Shaowu, Zhao Siming

Food and Machinery

According to the non-linearity and large-lag phenomena in temperature and humidity in hot air drying process, conventional PID control and fuzzy control were combined using fuzzy PID control theory in the system. A Fuzzy PID controller was designed to achieve the PID parameters’ online self-tuning. Results: when the target temperature is set at 15 ℃, compared with the conventional PID control, the maximum overshoot of the hot air drying control system based on fuzzy PID control is decreased by 3 ℃, the adjustment time is reduced by 10 min and the steady state error is ± 0.5 ℃, with better …

Go to article

Effects Of Different Cleaning Sterilization Methods On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan, Chen Yingying Dec 2016

Effects Of Different Cleaning Sterilization Methods On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan, Chen Yingying

Food and Machinery

Fresh Hang cabbage, through fresh cutting, was selected to study the effects of preservation with different cleaning sterilization methods (sodium hypochlorite solution with active chlorine with 0.1 g/L; electrolysis of water with: pH 2.3; ozone water: active oxygen concentration of 1.8 mg/L). The results showed that: ozone water was preferable to maintain fresh-cut Hang cabbage sensory quality, bringing the total number of colonies maintained at a low level, significantly delayed ascorbic acid content (P＜0.05), chlorophyll content reduction, and effectively extended the shelf life of Hang cabbage for 6 d.

Go to article

Influence On Quality Of White Pulp Loquat Wine With Different Artificial Aging Technology, Yuan Min, Wang Qiaobi, Zhao Qian, Zhou Caiqiong, Wu Xiyu Dec 2016

Influence On Quality Of White Pulp Loquat Wine With Different Artificial Aging Technology, Yuan Min, Wang Qiaobi, Zhao Qian, Zhou Caiqiong, Wu Xiyu

Food and Machinery

To recognize the effect of aging technology on quality of white pulp wine, samples were preprocessed by ultrasonic, microwave and cold and hot treatment. The results showed that the three different aging treatments all could lower total acid slightly and increase chroma of loquat wine, and aging by cold and hot treatment got higher scores than ultrasonic as well as microwave treatment in sensory evaluation. The species of aroma substances detected decreased while proportion of undetected compounds increased after aging treatment. The highest content were alcohols and esters, hot and cold, ultrasonic and microwave treatment, accounted for 79.8%, 78.3% and …

Go to article

Effects Of Controlled Freezing-Point Storage Treatment On Quality Of “Hujingmilu” Juicy Peaches, Zhu Lin, Ling Jiangang, Shang Haitao, Lin Xudong, Yu Jingfen, Chen Shuyin Dec 2016

Effects Of Controlled Freezing-Point Storage Treatment On Quality Of “Hujingmilu” Juicy Peaches, Zhu Lin, Ling Jiangang, Shang Haitao, Lin Xudong, Yu Jingfen, Chen Shuyin

Food and Machinery

In order to provide theoretical basis for applying controlled freezing-point storage preservation technology to soft peaches in south China, this research investigated the effects of controlled freezing-point storage and different temperatures treatment on quality of “Hujingmilu” juicy peaches during storage. Controlled freezing-point storage(-0.8 ℃) were used to keep properties of peaches, and low temperature treatment as 3～4 ℃, (0±0.5) ℃ was taken as control. Changes in physicochemical indexes (flesh firmness, total soluble solids, titratable acidity, ascorbic acid and relative conductivity), sensory indexes (browning index, colouration and sensory evaluation) of different storage times and shelf-life were investigated. Factor analysis was used …

Go to article

Preparation And Thermal Properties Of Nano-Gnps As Stuffing Into The Cool Storage Phase Change Materials, Gao Maotiao, Wang Chunxu, Wu Xuehong, Wang Yanling, Su Zhen Dec 2016

Preparation And Thermal Properties Of Nano-Gnps As Stuffing Into The Cool Storage Phase Change Materials, Gao Maotiao, Wang Chunxu, Wu Xuehong, Wang Yanling, Su Zhen

Food and Machinery

Because of its good thermal property, nano-graphite (nano-GnPs) materials has became a research hotspots. The best adding amount of polyester type dispersant of dispersed system of nano-GnPsparaffin composite phase change materials (PCMs) was 2% by mechanical and chemical modification methods with nano-GnPs as stuffing. The stable uniform dispersion of composite PCMs was obtained by precipitation and separation. The adding amount of nano-graphene had no effect on the starting and termination points and peak of phase change. However, the adding amount of nano-GnPs will lower the phase change latent heat of composite PCMs in some degree. Phase change latent heat of …

Go to article

The Antioxidant Activity And Its Relationship With The Functional Components In Proso Millet, Zheng Nannan, Qi Wentao, Wang Chunling, Yun Tingting, Yao Yang, Ren Guixing Dec 2016

The Antioxidant Activity And Its Relationship With The Functional Components In Proso Millet, Zheng Nannan, Qi Wentao, Wang Chunling, Yun Tingting, Yao Yang, Ren Guixing

Food and Machinery

The effects of proso millets on the antioxidant activity of liver were evaluated by the high-fat diet C57BL/6 mice model, and the relationship of antioxidants with the contents of main bioactive compounds in proso millets were also studied based on the chemical and cellular analyses of the polyphenols and flavonoids contents. The results showed that the high-fat diet reduced the hepatic antioxidant capacity of liver, while the addition of proso millets could improve it significantly with a high-fat diet. The contents of both polyphenols and flavonoids were significantly different among different breeds of proso millets. The variation coefficient of total …

Go to article

Binding And Interaction Effect Of Three Kinds Of Plant Extracts On Glycolipid Metabolism In Type Ⅱ Diabetic Mice, Zhang Jiyuan, Liu Jinfu, Xiao Ping, Liu Zixuan Dec 2016

Binding And Interaction Effect Of Three Kinds Of Plant Extracts On Glycolipid Metabolism In Type Ⅱ Diabetic Mice, Zhang Jiyuan, Liu Jinfu, Xiao Ping, Liu Zixuan

Food and Machinery

In this paper, the type II diabetes model was established and the optimal dose of the pumpkin polysaccharide, pueraria flavonoids and pu-erh theabrowns were determined by measured blood glucose. On the basis, the fasting blood glucose (FBG), insulin (INS), insulin resistance (IR), high density lipoprotein (HDL) and low density lipoprotein (LDL) were also investigated. The FBG, INS, IR, HDL, LDL combined group was significantly better than the single component (P＜0.05). The results revealed that the combinations of pumpkin polysaccharide and pu-erh theabrowns, pueraria flavonoids and pu-erh theabrowns were effective. However, the pumpkin polysaccharide factorial analyses showed that the interactions of …

Go to article

Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei Dec 2016

Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei

Food and Machinery

To investigate the effect of wheat gluten hydrolysate(WGH) rich in glutamine prepared through the enzymatic hydrolysis by trysin on small intestinal mucosal by methotrexate induced mucositis model in rats. The results showed that the WGH can significantly increase intestinal mucosa weight, villus height, crypt depth, protein and DNA content, decrease diamine oxidase level in plasma and increase glutathione content of small intestine mucosa. The WGH can efficiently alleviate the intestinal mucosal injury in rats.

Go to article

Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu Dec 2016

Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu

Food and Machinery

The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied, including the solubility, water absorption, retention properties, fat absorption, apparent viscosity, foaming and emulsifying properties. The results showed that the isoelectric point of the antioxidant peptides was pH 4.0, and at this point, the peptides possessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover, it was also found that the antioxidant peptides showed higher water and fat absorptions, fluidity and lower retention properties. Therefore, the antioxidant peptides from P. crocea could be used as potential additives …

Go to article

Study On Technology Of Ultrasound-Assisted Extraction Combined Macroporous Resin Purification Enrichment For Total Flavonoids From Geum Aleppicum And Its Radical Scavenging Activity, Chen Cheng, Luo Guoping, Yan Mengru, Wen Ming, Dang Sha Dec 2016

Study On Technology Of Ultrasound-Assisted Extraction Combined Macroporous Resin Purification Enrichment For Total Flavonoids From Geum Aleppicum And Its Radical Scavenging Activity, Chen Cheng, Luo Guoping, Yan Mengru, Wen Ming, Dang Sha

Food and Machinery

Taking the total flavonoids from Geum aleppicum by using ultrasound-assisted extraction and purification techniques, and test the scavenging ability to DPPH of total flavonoids. With extraction quantity of total flavonoids as dependent variable, the independent variables including ratio of liquid to solid, ethanol concentration, ultrasonic power, ultrasonic temperature and ultrasonic time were studied on extraction by single experiment and response surface methodology; the adsorption and desorption of total flavonoids were used to investigate adsorption and elution conditions of macroporous resin; the scavenging ability to DPPH was used to investigate antioxidant activity. The optimal extraction conditions were: ultrasonic power 300 W, …

Go to article

Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang Dec 2016

Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang

Food and Machinery

A orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of the polysaccharide in Ardisia mamillata based on the single-factor experiment, and its antioxidant activity was evaluated. The results demonstrated that the polysaccharide in Ardisia mamillata could be extracted best by using distilled water as the extracting agent, with the solid-liquid ratio 1∶15（g/mL）was treated , ultrasonated at 65 ℃ for 20 min, for 4 times. Thus the extracting rate of the polysaccharide from Ardisia mamillata was (3.42±0.28) mg/g. Moreover, it was also found that the polysaccharide form Ardisia mamillata possessed good antioxidant activity. It was tested that the polysaccharide …

Go to article

Study On The Antioxidation Of Chilli Seed In Lard Oil, Shen Wenjiao, He Xinyi, Feng Changlu, Liu Bin Dec 2016

Study On The Antioxidation Of Chilli Seed In Lard Oil, Shen Wenjiao, He Xinyi, Feng Changlu, Liu Bin

Food and Machinery

The antioxidation of chilli seed was investigated in this study. The unmilled and milled chilli seeds, and the ethanol extracts from them, with different concentration were added into lard oil, respectively, and put at (63±2) ℃. The POV value of the lard oil under different period was determined. The regression model between POV and storage time was established, and the induction time and oxidation protection factor were also calculated to evaluate antioxidant capacity of chilli seed. The results showed that the three kinds of chilli seed added in lard had antioxidant capacity. Best antioxidant effect was showed when unmilled added …

Go to article

Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian Dec 2016

Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian

Food and Machinery

Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 1∶20 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, …

Go to article

Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi Dec 2016

Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi

Food and Machinery

Bee pollen soluble dietary fiber was extracted by enzymatic extraction, and the physicochemical properties was analyzed, while, the products were compared with the bee pollen soluble dietary fiber by acid extraction and alkali extraction. The optimal enzymatic extraction conditions were determined as follows: extraction temperature 50 ℃, extraction time 2 h, enzyme 2.5%, pH 4. Under the conditions, the yield of bee pollen soluble dietary fiber was 4.11%. The product is milk-white powder, and has good smell. The swelling capacity, water holding capacity and the water-solubility of the fiber were 2.03 mL/g, 1.01 g/g, 91.26%, respectively. The bee pollen soluble …

Go to article

Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment, Li Yan, He Chunlei, Meng Xueli, Pei Xujing, Nie Congning, Li Tao Dec 2016

Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment, Li Yan, He Chunlei, Meng Xueli, Pei Xujing, Nie Congning, Li Tao

Food and Machinery

Taking the finished summer green tea as the raw material, the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea. The results showed that: dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea. The optimum technicals were as followed: temperature 55 ℃, water content of unprocessed tea 9% and time 6 h. Sensory of the processed summer green tea showed aging taste disappeared, bitterness decreased and become mellow. In taste composition, the content …

Go to article

Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut, Chen Sida, Liang Lu, Li Yuting, Yan Xiaoyan, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Xiong Yang Dec 2016

Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut, Chen Sida, Liang Lu, Li Yuting, Yan Xiaoyan, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Xiong Yang

Food and Machinery

Cashew was used to explore its powder microcapsule, and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best, when emulsifier ratio of single and double fat gump to sucrose ester was 1∶2. Moreover, the best emulsifier content was found to be 1.5%, and the best core wall proportion was 1∶1, with the best solid content of 25%. Basic ingredients of microcapsules consisted of proteins ( 12.94%), water (2.38%), carbohydrate （61.57%）, ash （2.45%）， and fat (20.66%). Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 …

Go to article

Effects Of Mixed Strains Optimized From Sourdoughs On Quality Of Steamed Bread With Tartary Buckwheat Bran, Wang Xueting, Du Muying, Liao Yuting, He Rui, Li Yuzhu, Zsolt Zalán Dec 2016

Effects Of Mixed Strains Optimized From Sourdoughs On Quality Of Steamed Bread With Tartary Buckwheat Bran, Wang Xueting, Du Muying, Liao Yuting, He Rui, Li Yuzhu, Zsolt Zalán

Food and Machinery

The study was aimed to research the effect of mixed strains optimized from sourdoughs on the quality of steamed bread with tartary buckwheat bran, through sensory quality, texture profile analysis and SPME-GC-MS analysis. The Angel Yeast and Hungary yeast considered as control groups. The results showed that: the order of sensory evaluation was mixed strains (82.2±2.3) > Hungary yeast (80.9±1.3) > Angel yeast (77.1±1.4); the hardness, chewiness, cohesiveness, gumminess and resilience of fermented steamed bread with mixed strains was the best one; on the springiness, the steamed bread fermented with Hungary yeast was the best one. In flavor compounds, Angel yeast, Hungary …

Go to article

The Effects Of Operating Parameters Of Cigarette Making Machine On Cigarette Yield, Yao Ermin, Shao Ning, Li Xiao, Jiang Xuebing, Zhang Mingya, Xu Xiufeng Dec 2016

The Effects Of Operating Parameters Of Cigarette Making Machine On Cigarette Yield, Yao Ermin, Shao Ning, Li Xiao, Jiang Xuebing, Zhang Mingya, Xu Xiufeng

Food and Machinery

The effects of cigarette machine operating parameters were studied on the yield of different grades of cigarettes. The effects of operating parameters, such as the amount of running silk, yarn feeding and yarn supply and the volume of ticking, on the yield of cigarettes A, B and C were studied by uniform design method. The results were as follows. ① The polynomial models of the running parameters and yield of different grades cigarettes were established. for A grades, it was YA=27.500+0.704X2+1.72E-03X2.081-2.110E-03X1X3; for B grades, it was YB= …

Go to article

Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality, Jiang Bao Dec 2016

Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality, Jiang Bao

Food and Machinery

In our country, truck transport vibration is the important reason which leads to mechanical damage and quality decreased of fruits during storage and transportation. This paper was on the basis of the analysis of the vehicle vibration in the process of truck transportation, and influencing factors, focused on the latest process in effects of transport vibration on postharvest physiology properties and quality of fruits, providing a basis and reference for the reduced transport vibration damage of fruits.

Go to article

Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili Dec 2016

Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili

Food and Machinery

In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.

Go to article

Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng Dec 2016

Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng

Food and Machinery

The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.

Go to article

Investigation On Laser Induced Deposition Of Cu-Based Materials At [Bmim]Bf4/Pt Electrode Interface, Min-Min Xu, Jin-Hua Mei, Jian-Lin Yao, Ren-Ao Gu Dec 2016

Investigation On Laser Induced Deposition Of Cu-Based Materials At [Bmim]Bf4/Pt Electrode Interface, Min-Min Xu, Jin-Hua Mei, Jian-Lin Yao, Ren-Ao Gu

Journal of Electrochemistry

By controlling the negative potential, Cu-based materials were deposited at the [BMIm]BF4/Pt electrode interface under the laser irradiation. The effects of laser power and irradiation time on the yield of deposition products were studied by using different laser powers and different irradiation time. The product yield could be directly determined by the size of deposition point through the observation from the optical microscope. Further mechanism study combined with the formula deduced that the thermal effect of the laser could make the electrode surface temperature rise 110 degrees, which can promote the occurrence of electrodeposition. By SEM characterization, the …

Go to article

An Stm Study On The Structure Of Pt(100)/Ionic Liquid Omipf6 Interface, Jin Peng, Mian-Gang Li, Li-Qiang Xie, Jia-Wei Yan, Bing-Wei Mao Dec 2016

An Stm Study On The Structure Of Pt(100)/Ionic Liquid Omipf6 Interface, Jin Peng, Mian-Gang Li, Li-Qiang Xie, Jia-Wei Yan, Bing-Wei Mao

Journal of Electrochemistry

Potential-dependent structures of Pt(100)/ionic liquid 1-methyl-3-octylimidazolium hexafluorophosphate (OMIPF6) interface have been studied by electrochemical scanning tunneling microscopy (ECSTM). The cation OMI+ forms ordered structure on Pt(100) surface, which exists in a potential region of about 1.2 V. When the potential is more negative than -0.6 V, it can be seen that the ordered structure transforms to disordered structure. When the potential shifts positively to +0.6 V, the desorption of cations OMI+ occurs, which indicates that strong electrostatic repulsion is needed to overcome chemical interaction between OMIPF6 and Pt(100) surface, leading to the desorption. The above results …

Go to article

First Prev Next Last