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Articles 31 - 60 of 798
Full-Text Articles in Life Sciences
Screening Of Streptococcus Used For The Fermented Walnut Mink Drink, Zhao Juanjuan, Wu Rongrong
Screening Of Streptococcus Used For The Fermented Walnut Mink Drink, Zhao Juanjuan, Wu Rongrong
Food and Machinery
In this study, 14 Streptococcus strains were isolated from sourdough bread, white silk mustard, pickles and cucumber sauce. Among those strains, four strains marked as HsS5, HsS6, HsS8, HsS9 could be used for the fermentation of the walnut milk after acid feature test, and they were identified as Streptococcus thermophilus through their morphologic, physiological biochemical characteristics and 16S rRNA gene sequence. The scores of sensory evaluation of these fermented walnut milks produced by HsS5, HsS6, HsS8, HsS9 with Lactobacillus acidophilus LA were 96, 91, 93, 86, respectively. Moreover, the contents of nine kinds of amino acid were found increased at …
A Method For Predicting Tvb-N Content Of Cooked Beef Based On Hyperspectral Image, Tian Weixin, He Dandan, Yang Dong, Lu Anxiang
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 …
Determination Of Acetaldehyde In Wine By Gas Chromatography-Mass Spectrometry, Wei Xiaoqun, Zheng Xuan, Guo Qingyuan, Ling Li, Zeng Guangfeng, Huang Jin, Cai Chun
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.
Fast Ddetermination Of Malic Acid In Greenapple By Three-Wavelength Spectrophotometry, Pang Xiangdong, Jiang Hong, Zhang Qin, Jiang Tianyan
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 5.88×104 L/(mol·cm), and the quality concentration of malic acid was found …
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
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 …
Structure Improvement And Performance Optimization Of Thin-Walled Parts, Li Shaohai
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 …
Discussion On Influence Of Gear Tooth Shape On Flow Characteristic In Gear Pump, Wang Wen, Yin Yanmei, He Shanghong, Liu Guangming
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 …
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
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 …
Tomato Maturity Color Discrimination Based On Machine Vision, Bi Zhijian, Zhang Ruoyu, Qi Yanjie, Wu Yebei
Tomato Maturity Color Discrimination Based On Machine Vision, Bi Zhijian, Zhang Ruoyu, Qi Yanjie, Wu Yebei
Food and Machinery
Tomato quality is one of the most important factors ensured the consistency of tomato market factors. A color analysis method was proposed for classifying the fresh tomato, with reference to the national standard GB 8852—88, defining the classification standards of tomato maturity. In this study, tomato was divided into the four categories, full ripe, ripe, half ripe, and green ripe. RGB images of tomato were collected, removing the background and filtering de-noising, and then they were converted to HIS and HSV color models. Through the MATLAB programming, the mean values of the color components R, G, B, H, S, V, …
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
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 …
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
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, …
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Food and Machinery
Melanin was extracted by alkali solution and acid extraction method with the assistance of microwave from Tremella fuciformis residue. The separation and purification was optimized. The spectral characteristics and antioxidant activities of melanin were researched. The results showed that the optimum process of extracting melanin from Tremella fuciformis residue by alkali solution and acid extraction method with the assistance of microwave were as follows: amount of extraction solvent to yield 1∶40, concentration of NaOH 1.75 mol/L, hydrolyzing time 2 h, microwave treatment time 60 s. In this condition color value of melanin extracted from Tremella fuciformis residue was 156.6, and …
Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi
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 …
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
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 …
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
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 …
The Effects Of Operating Parameters Of Cigarette Making Machine On Cigarette Yield, Yao Ermin, Shao Ning, Li Xiao, Jiang Xuebing, Zhang Mingya, Xu Xiufeng
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= …
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity, Liu Dong, Ye Hongling, Li Ping, Tan Wei
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity, Liu Dong, Ye Hongling, Li Ping, Tan Wei
Food and Machinery
In this paper, the single-factor and Box-Behnken experiments were employed to optimize the extraction parameters of intracellular polysaccharide (IPS) from Penicillium camemberti, i.e. liquid-solid ratio, extraction time and temperature, and the antifreeze activity of IPS was also evaluated. The results showed that the IPS could be best extracted with liquid-solid ratio 36.7∶1 (mL/g) at 89.6 ℃ for 123 min, and the yield of it was about 12%. In addition, the antifreeze activity of IPS was almost equal to glycerol, and the livabilities of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum were significantly improved by 1%~2% IPS.
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Food and Machinery
81 Pseudomonas aeruginosa from Guangdong Provincial Institute of Food Inspection were identified by 16S rRNA sequence analysis. The DNA was isolated and the sequences of 16S rRNA gene were amplified by PCR with the bacterium universal primers, and then the PCR products were sequenced after 2% agarose gel electrophoresis. Moreover, the corrected sequences were aligned with Clustal X and the phylogenetic tree was constructed by MEGA5.1. Consequently, the identified results of the 81 strains confirmed their original identification before. On the phylogenetic tree, No. 24-3-QY strain formed a separate branch with No. 100-5-JM strain and No. 106-3-JM strain. No.2 8-1-DW …
Modeling And Dynamic Simulation Ofautomatic Apple Oriented Mechanism, Ma Yao, Yu Jinghu
Modeling And Dynamic Simulation Ofautomatic Apple Oriented Mechanism, Ma Yao, Yu Jinghu
Food and Machinery
It’s difficult to distinguish between apple damage and fruit axis and calyx in image processing. This results in poor efficiency and accuracy. An apple orientation mechanism is designed, and realized orientation of apple before image acquisition, thereby reducing image processing time. It mainly includes fruit pan, synchronous wheel, fixed caster and drive shaft. ADAMS was used to simulate the orientation process of apple, which verified the feasibility of the mechanism, and sure that the apple will not scratched in the orientation process. In order to improve the efficiency of apple sorting system, the optimal scheme was obtained by simulating the …
Studies On Volatile Oil Extracting Process Optimization By Supercritical Co2 And Analysis By Gc—Ms Of Allium Mongolicum Regel Flowers, Wen Junfeng, Liu Xia, Gao Liguo, Li Rui
Studies On Volatile Oil Extracting Process Optimization By Supercritical Co2 And Analysis By Gc—Ms Of Allium Mongolicum Regel Flowers, Wen Junfeng, Liu Xia, Gao Liguo, Li Rui
Food and Machinery
The volatile oil from the Allium mongolicum Regel flowers by supercritical-CO2 fluid extraction(SFE) was optimized using response surface methodology(RSM)，and the volatile oil was identified by GC—MS. The effects of the extraction pressure, extraction temperature, extraction time on the yield of volatile oil were investigated by a three-factor and three-level Box-Behnken central composite design with the extraction rate as the response value. The results showed that the optimum conditions for the extraction of Allium mongolicum Regel flower oil were as follows: extracting temperature 39 ℃, pressure 29 MPa, time 1.2 h, CO2 flux 20 L/ h. Under such condition, …
The Research Progress On Near Infrared Spectroscopic In The Non-Destructive Detection Ofthe Quality Of Edible Oil, Li Juan, Liang Shuyu
The Research Progress On Near Infrared Spectroscopic In The Non-Destructive Detection Ofthe Quality Of Edible Oil, Li Juan, Liang Shuyu
Food and Machinery
The Near infrared spectroscopy analysis technique, with the characteristics of high efficiency and speediness, non-destructiveness, environmentally friendliness and easiness to operation, has developed fast in the past few years and is widely used in quality identification of agricultural products. In this paper, it was summarized and prospected the application progress in many aspects, such as the detections of physicochemical index of edible oil, chemical changes during frying, adulterated oils, and the kinds of edible oil by using Near Infrared Spectroscopy analysis technique and chemometrics in recent years. This review provided the direction and basis for the further analyses of edible …
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming
Food and Machinery
This study investigated the inhibitory effects of p-coumaric acid, ferulic acid and feruloylated oligosaccharides on catalytic activities of tyrosinase by analysising tyrosinase steady state activity and enzyme kinetics. The results showed that the three compounds were found to efficiently inhibit tyrosinase monophenolase activities. The p-Coumaric acid was the strongest inhibitor followed by feruloylated oligosaccharides and ferulic acid, with the IC50 value of 0.75, 3.20, 9.30 mmol/L respectively. Moreover, p-coumaric acid and ferulic acid were found to inhibit the activities of diphenolase with IC50 value of 4.3, 12.7 mmol/L respectively; however, feruloylated oligosaccharides showed no inhibitory effect on diphenolase …
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan
Food and Machinery
A method for determination of vanillin and ethyl-vanillin in milk powder was established by auto headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (GC—MS), and the influence factor were also studied, such as solid phase micro-extraction head, time and temperature of adsorption and desorption. As a result, the limits of determination (LOD) of vanillin and ethyl-vanillin were 0.5 mg/kg. The spiked recovery was between 90.0% and 100%, and the RSD ranged from 1.9%～4.1%(n＝6). This method could eliminate the interference of complicated matrix, conveniently, quickly and exactly, which was applicable for quick determination of vanillin and ethyl-vanillin content in milk powder.
Determination Of Five Kinds Of Clove Phenol Anesthetic In Aquatic Product By Hplc With Molecularity Imprinted Solid Phase Extraction, He Hongjian, Huang He, Gao Ping, Liu Ya, Jiang Zhihong, Cao Zhanhui
Determination Of Five Kinds Of Clove Phenol Anesthetic In Aquatic Product By Hplc With Molecularity Imprinted Solid Phase Extraction, He Hongjian, Huang He, Gao Ping, Liu Ya, Jiang Zhihong, Cao Zhanhui
Food and Machinery
A new method of molecularly imprinted solid phase extraction (MISPE) combined with high performance liquid chromatography (HPLC) was developed for detecting five kinds of clove phenol anesthetic in aquatic product. Using eugenol as template molecule, methacrylic acid as functional monomer, ethylene glycol dimethacrylate as cross linking agent, molecularly imprinted polymers were synthesized by bulk polymerization and made into extraction column. Through the response surface analysis template molecule and functional monomer, crosslinking agent the best proportion was 1∶4. 55∶23. 21, and the recovery rate of these compounds reached 90% by using methanol as solvent and acetic acid solution as eluent. The …
Design Of Mixing Reaction Tank Of Suitable For High Viscosity Non-Newtonian Fluidossein, Han Dong, Jia Wei, Zhang Chunhui
Design Of Mixing Reaction Tank Of Suitable For High Viscosity Non-Newtonian Fluidossein, Han Dong, Jia Wei, Zhang Chunhui
Food and Machinery
In order to solve the problems of the material of mixed unevenness, low dissolved efficiency, uncontrollable reaction temperature and aroma loss in the conventional mixing reaction tank, a kind of mixing reaction equipment was designed and developed for high viscosity non-Newtonian fluidossein. The mixing reaction equipment consisted of tanks, feeding apparatus, and devices of vertical composite stirring, bottom emulsification stirring and the reaction volatiles collected reflux. This equipment was well suited for high viscosity non-Newtonian fluid to blend, mix and react, and able to achieve multifunctional operation with energy saving. Moreover, it helped to increase the degree of controllability of …
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage, Yin Shuizhong, Huang Xiaohua, Yang Dizhou, Ding Zhihui, Zhu Can
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage, Yin Shuizhong, Huang Xiaohua, Yang Dizhou, Ding Zhihui, Zhu Can
Food and Machinery
A fruit grain beverage liquid mixing tank was designed in this study, including the structure of the cylinder block and the mixing paddle, and related parameters were provided. The numerical simulation was carried out by orthogonal test and FLUENT,to determine the influence degree of the factors, such as the installation height of the agitator, the diameter of the impeller and the rotation speed of the propeller, and the parameters of the stirred tank, were optimized to obtain the optimal parameter solution. Results: The main order of the factors that influenced the stability of the agitator concentration was as follows: the …
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid, Wang Hujun, Li Decai, Zhen Shaobo, He Xinzhi, Wang Siqi
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid, Wang Hujun, Li Decai, Zhen Shaobo, He Xinzhi, Wang Siqi
Food and Machinery
Magnetic fluid has been widely used in sealing gas, but sealing liquids with magnetic fluid is still in the research stage. In this paper, the effect of velocity difference on failure pressure was theoretically deduced. The magnetic fluid seal structure was designed and an experiment its rig was set up, and then the seal performances of sealing gas and liquids with magnetic fluid were studied. The results showed that the failure pressures of sealing liquids and gas statically under the same sealing gap were almost the same, and the failure pressure was generally not affected by the speed of the …
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid, Qi Jun, Gong Dawei, Li Yan, Yan Qingqun
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid, Qi Jun, Gong Dawei, Li Yan, Yan Qingqun
Food and Machinery
To solve the problem of traditional electromagnetic quantitative feeding system in the process of the open loop control the feeding speed setting arbitrary large, not according to the intelligent control strategy for dynamic adjust the feeding speed, a quantitative electromagnetic vibration feeder was designed based on fuzzy PID control system. Taking the mechanical structure design of the system as a whole, the conduction angle of silicon controlled rectifier was obtained by theoretical analysis and mathematical relationship between amplitude, and according to this, the simplified mathematical model of electromagnetic vibration feeder second order was established. The simulation results show that the …
Optimization On Nc Machining Simulation And Machining Processing Route Based On Vericut, Deng Yi, Ding Ke, Fu Hong, Ma Guijun
Optimization On Nc Machining Simulation And Machining Processing Route Based On Vericut, Deng Yi, Ding Ke, Fu Hong, Ma Guijun
Food and Machinery
VERICUT is one kind of 3D software, which can not only carry on the virtual machining, but also optimize the cutting tool. The VERICUT processing simulation and tool path were optimized for trademark logo mold parts with inspection procedure process, and may produce collision and cut, improve tool route, reduce unneces-sary tool time. The processing simulation and the optimization of the process were showed in VERICUT environment.
Study On The Preserving-Green Technology Of Quick-Frozen ‘Sally’ Komatsuna In Processing, Frozen Storage And Transportation, Cheng Xihong, Zhu Dongxing, Wu Lei, Huang Youru, Zhong Wei, Qi Bin
Study On The Preserving-Green Technology Of Quick-Frozen ‘Sally’ Komatsuna In Processing, Frozen Storage And Transportation, Cheng Xihong, Zhu Dongxing, Wu Lei, Huang Youru, Zhong Wei, Qi Bin
Food and Machinery
To investigate the optimal preserving green measures for export komatsuna during processing, frozen storage and transportation, the ‘Sally’ komatsuna was blanched by the blanching complex solution before quick-freezing process. The preserving green effects of sodium bicarbonate and sodium chloride concentrations in the blanching complex solution, blanching temperature and time were determined as a single factor during frozen pack storage, respectively. Moreover, blanching conditions were also optimized by orthogonal experiment. The results showed that the best preserving-green technology for the export ‘Sally’ komatsuna in processing and frozen storage was blanching them with 0.10% sodium bicarbonate and 0.10% sodium chloride concentrations at …