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Articles 301 - 330 of 4720
Full-Text Articles in Life Sciences
Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan
Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan
Food and Machinery
Objective: This study focused on investigating the enzymatic characteristics of D-lactate dehydrogenase (D-LDH) in Leuconostoc citreum KM20. Methods: The D-lactate dehydrogenase gene (LDH) from L.citreum KM20 was cloned and expressed to construct expression plasmid, and then transformed into Escherichia coli BL21 (DE3) for overexpression. Results: The enzymes encoded by LCK_00027 and LCK_00222 were purified by Ni-NTA column affinity chromatography with molecular mass of 40.0 kDa and 38.5 kDa, respectively. The specific activities were 2.18 U/mg and 153.10 U/mg, respectively. The optimal pH and temperature for pyruvate reduction were 8.0 and 40 ℃, respectively, while for the …
Migration Quality Of Formaldehyde In The Polylactic Acid Straw Detected By Hplc, Hu Yun, Zou Yongping, Zhou Yuanyuan, Wang Shuai, Liang Zhichun
Migration Quality Of Formaldehyde In The Polylactic Acid Straw Detected By Hplc, Hu Yun, Zou Yongping, Zhou Yuanyuan, Wang Shuai, Liang Zhichun
Food and Machinery
Objective: A formaldehyde detection method was established for the accurate analysis of the migration of formaldehyde in water and acid simulants from the polylactic acid straws. Methods: The preferred chromatographic conditions were: mobile phase water-acetonitrile (Vwater∶Vacetonitrile of 55∶45), column temperature of 35 ℃, detection wavelength of 355 nm. The optimized 2,4-dinitrophenylhydrazine derivative conditions were: the acetic acid in acidic 2,4-dinitrophenylhydrazine solution of 1.5 mL/100 mL (pH 3.07), the molar ratio of 2,4- dinitrophenylhydrazine of quadruple formaldehyde, the reaction temperature of 45 ℃, and the reaction time of 40 min. Results: The linear equation of formaldehyde-2,4-dinitrobenzene …
Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng
Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng
Food and Machinery
Objective: This study aimed to investigate different discriminant analysis models for pseudo-mixtures of walnut oil and rapeseed oil. Methods: Gas chromatography technology was used to analyze the fatty acid content in the adulterated mixture of walnut oil and rapeseed oil. Chemical stoichiometric methods were used to model the gas chromatography data, and discriminant analysis was performed on different proportions of walnut oil and rapeseed oil mixtures. Results: Pure walnut oil and adulterated walnut oil were distinguihed by using Principal Component Analysis (PCA) identified, and percentage of adulteration in the sample was calculated. 83.33% of the samples were successfully categorized using …
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Food and Machinery
Objective: A high performance liquid chromatography method was developed to determine EDTA and NTA in water. Methods: The samples were derivatized with ferric chloride, used methanol and a 0.2 mmol/L tetrabutylammonium bromide phosphate buffer solution (pH 2.5) as the mobile phase, separated on a Thermo-C18 (4.6 mm×250 mm) column after gradient elution, detected by HPLC with a diode array detector, and used external standard method for quantitation. Results: The content of EDTA and NTA showed a good linear relationship in the range of 0.1～2.0 mg/L, the correlation coefficients were 0.999 5 and 0.999 2 respectively; The limits of detection …
Numerical Simulation Of The Effect Of Freezing Sword Structure On The Ice Performance Of Block Ice Machine, Sun Huan, Yang Kai, Liu Xiaotong
Numerical Simulation Of The Effect Of Freezing Sword Structure On The Ice Performance Of Block Ice Machine, Sun Huan, Yang Kai, Liu Xiaotong
Food and Machinery
Objective: To add a freezing sword inside the evaporator of the ice mould of a direct-cooled block ice machine to achieve rapid ice production. Methods: COMSOL was used to simulate the effects of the cross-sectional shape of the freezing sword and the freezing sword inclination angle on the ice production process. Results: As the ice making process continued, the average internal temperature of the ice mould with additional freezing swords of different cross-sectional shapes decreased and the volume fraction of solid phase in the ice mould increasedd with time, but the average internal temperature of the ice mould with additional …
Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin
Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin
Food and Machinery
Objective: A special cutting mechanism for slicing elongated fish with smooth surface was designed. Methods: Taking the slimy eel as the research object, the mechanism of clamping and cutting operation was analyzed. Taking cutting quality and cutting time as test indexes, the influence of main parameters such as clamping wheel speed, cutting tool speed and clamping wheel surface geometry on cutting quality and cutting time were investigated. Results: The main factors affecting cutting quality were blade speed and clamping wheel limit height, and the most important factors affecting cutting time were clamping wheel speed. When the clamping wheel limit height …
Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo
Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo
Food and Machinery
Objective: To achieve surface wear life prediction of abrasive blast rollers of grinding machines. Methods: The wear images of the grinding roller surface were acquired by the built image acquisition system, and the texture parameters such as second order moments, entropy value, contrast and correlation in the wear cycle of the grinding roller were obtained based on the grey scale co-generation matrix algorithm, and the obtained texture feature parameters were input into the constructed PSO-based LS-SVM algorithm model to finally predict the wear life of the blast roller. Results: The particle swarm algorithm could optimize the penalty factor and kernel …
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis, Xiao Fucai, Li Yingkui, Huang Fei, Gu Junhua
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis, Xiao Fucai, Li Yingkui, Huang Fei, Gu Junhua
Food and Machinery
Objective: This study aimed to optimize the microwave assisted aqueous two-phase extraction (MATPE) process of polysaccharides from Cornus officinalis and obtain a uniform polysaccharide fraction. Methods: The best extraction technology was determined through an orthogonal experiment. To obtain a uniform polysaccharides fraction (COP-2-S), the crude extract of C. officinalis polysaccharides was purified using DEAE-52 cellulose and Sephadex G-100 column chromatography. The molecular weight of COP-2-S was determined by high performance gel permeation chromatography. The monosaccharide composition of COP-2-S was determined by gas chromatography. The structure of COP-2-S was characterized by UV, and IR spectra, and a scanning electron microscope. Results: …
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Food and Machinery
Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material. Methods： The fresh S.rugosoannulata was dried by freeze-drying, heat pump drying, hot air drying, and microwave drying, and then the physical and chemical indexes were investigated. Results: The contents of crude protein, crude fat, ash, potassium, calcium, total flavonoids, essential amino acids, flavor amino acids and total amino acids are the highest in freeze drying. The six teenamino acids achieved 16.88 g/100 g in the freeze-drying. The rehydration rate and color all play the best …
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky, Lin Hua, Xu Daohuang
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky, Lin Hua, Xu Daohuang
Food and Machinery
Objective: This study aimed to investigate the effect of different drying methods on the edible quality of dried Tibetan pork. Methods: The effects of four drying methods, namely frying, pre-cooking-frying, baking, and pre-cooking-baking, on the edible quality of Tibetan pork jerky were investigated using Tibetan pork as raw material. Results: Different drying methods had significant effects on the quality indexes of dried Tibetan pork such as color rendering, textural characteristics, and nutrient component. Among them, the frying group had the highest sensory score, uniform color, rich meat flavor, moderate hardness, and good eating quality. The baking group had a higher …
Preparation And Quality Evaluation Of Polygonati Rhizoma Modified Powder By Extrusion Cooking, Cao Yuxin, Zheng Tao, Luo Kun, Zheng Hui, Yang Yong
Preparation And Quality Evaluation Of Polygonati Rhizoma Modified Powder By Extrusion Cooking, Cao Yuxin, Zheng Tao, Luo Kun, Zheng Hui, Yang Yong
Food and Machinery
Objective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human sensory, electronic sensory, color, fluidity, dissolving ability, extract content, total polysaccharide content and total saponin content in PR powder modified by extrusion cooking. Results: Extrusion cooking effectively eliminated the bad taste and improved the color and fluidity of PR powder. Compared with the nine-steam-nine-bask processing, extrusion cooking significantly increased the total polysaccharide content and total saponin content, with increase rates of 49.27% and 69.10%, respectively. Conclusion: …
Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian
Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian
Food and Machinery
Objective: This study aimed to optimize the process parameters of fermentative Cynanchum auriculatum (CA) tablets to develop a new type of fermented product of CA. Methods: Taking complete slices of CA as raw materials, the process parameters of fermentative CA tablets were optimized by response surface methodology based on single factor experiments with sensory score and total acid content as indicators, and the antioxidant activity and amino acid content of fermentative CA tablets were tested. Results: The optimal process parameters for fermentative CA tablets were material liquid at ratio 1∶1, fermentation at 31 ℃, inoculation amount 9.6% and fermenting for …
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides, Li Pan, Zeng Xiangquan, Li Qianqian, Li Jian
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides, Li Pan, Zeng Xiangquan, Li Qianqian, Li Jian
Food and Machinery
Polysaccharides are the main active ingredients of edible fungi, which have been widely utilized in the food industry. As a member of the truffle family, Tuber are rich in polysaccharides. Previous studies mainly focused on solvent, ultrasound-assisted, microwave-assisted, enzyme-assisted and pressurized liquid extractions regarding the extraction methods of Tuber polysaccharides. The molecular weight, monosaccharide composition and content, configuration, and ligation mechanism of sugar residues, along with the polysaccharide types of Tuber polysaccharides, have all been studied in relation to the characterization of chemical structures. Additionally, the antioxidant, antitumor, hypoglycemia, anti-fatigue, and immunomodulatory activities have been evaluated as well. In food …
Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying, Nie Xin, Chen Hongfan, Mao Jingjing, Liu Dayu, Zhao Zhiping, Shen Caihong
Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying, Nie Xin, Chen Hongfan, Mao Jingjing, Liu Dayu, Zhao Zhiping, Shen Caihong
Food and Machinery
Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile flavor compounds were analyzed by multivariate statistics. Results: A total of 39 volatile flavor compounds were detected through GC-MS technology, including 18 hydrocarbons, 12 esters, 2 aldehydes, 2 ethers, 1 alcohol, 1 acid, 1 ketone and 2 other compounds. Esters, aldehydes, alcohols and hydrocarbons significantly increased during air-drying, while ketones and ethers showed a trend …
Optimization Of Semiconductor Refrigeration Cold Stage Usage Conditions And Its Application In High Moisture Content Samples In Scanning Electron Mmicroscopy, Chen Xiyan, Wei Lanlan, Kang Jingquan, Duan Hui, Fan Ningjuan
Optimization Of Semiconductor Refrigeration Cold Stage Usage Conditions And Its Application In High Moisture Content Samples In Scanning Electron Mmicroscopy, Chen Xiyan, Wei Lanlan, Kang Jingquan, Duan Hui, Fan Ningjuan
Food and Machinery
Objective: To effectively solve the difficulty of observing the electron microstructure of samples with high water content. Methods: A series of samples with high water content were observed by conventional scanning electron microscope with a new mode instrument combination of semiconductor cold cooling table. Results: Under the conditions of conductive tape as matrix, voltage 5 kV, electron beam spot of 50 or 60, and cold table temperature of 4 ℃, the sample with high water content did not need to be fixed and dehydrated, and its microstructure could be directly imaged under the scanning electron microscope to observe its microstructure. …
Effects Of Sodium Hypochlorite On The Physicochemical Characteristics Of Arrowhead Starch, Xi Wanting, Liu Guiru, Li Meng, Ji Derong, Duan Lili
Effects Of Sodium Hypochlorite On The Physicochemical Characteristics Of Arrowhead Starch, Xi Wanting, Liu Guiru, Li Meng, Ji Derong, Duan Lili
Food and Machinery
Objective: The effect of sodium hypochlorite on the physicochemical properties and digestive characteristics of arrowhead starch was studied. Methods: In a weakly alkaline environment, sodium hypochlorite was used as an oxidant, and the added amounts were 0%, 1%, 3%, 5%, 7%, and 9% (based on the mass fraction of available chlorine in dry basis arrowhead starch). Following a 4-hour oxidation reaction with arrowhead starch, the modified starch's amylose content, swelling power, solubility, coagulation stability, color difference, light transmittance, scanning electron microscopy, X-ray diffraction, and other physical and chemical properties were measured, along with its digestibility. Results: The amylose concentration, solubility …
Design Of Intelligent Air Screen System Based On Fuzzy Control Algorithm, Liu Hongpeng, Lin Yuliang, Tian Zhongcai, Fang Wenjing
Design Of Intelligent Air Screen System Based On Fuzzy Control Algorithm, Liu Hongpeng, Lin Yuliang, Tian Zhongcai, Fang Wenjing
Food and Machinery
Objective: To solve the technical problems such as low separation efficiency, unstable control effect and overshoot in crop screening by air screen. Methods: An intelligent air screen system based on fuzzy control algorithm was proposed. The wind speed and the change rate of wind speed were designed as input variables, and the steering gear angle was taken as output variable. The angle of the steering gear was adjusted by fuzzy control rules to reduce the overshot of the screen, so as to improve the screening efficiency of crop impurities. Results: Through the system test, under the condition of 3 kg/s …
Effect Of Polyphenol Compound Formula On Relieving Exercise Fatigue In Mice, Fu Mengfan, Zhang Chun, Liu Binghao, Liu Suwen, Shi Donglin, Liu Jing, Chang Xuedong
Effect Of Polyphenol Compound Formula On Relieving Exercise Fatigue In Mice, Fu Mengfan, Zhang Chun, Liu Binghao, Liu Suwen, Shi Donglin, Liu Jing, Chang Xuedong
Food and Machinery
Objective： This study aimed to explore the fatigue relieving effect of Lonicera caerulea Berry polyphenol, hawthorn polyphenol microcapsules, lactoferrin and vitamin C as polyphenol compound formula to alleviate fatigue. Methods： The commercial sports nutrition food with the compound formula of creatine, β-hydroxy-β-methylbutyrate, fructose diphosphate, taurine, vitamin B6 and watermelon powder was used as the positive control. The experiment of exhaustive swimming in mice was carried out. The fatigue related indexes were determined by the kit, and the microscopic pathological tissues of the organs were observed by H&E staining. Results： There was no significant difference in body …
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme, Xie Limei, Chen Jing, Zheng Huixin, Guo Shaoli, Zhang Ningning
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme, Xie Limei, Chen Jing, Zheng Huixin, Guo Shaoli, Zhang Ningning
Food and Machinery
Objective: This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield. Methods: Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology. Through single factor and orthogonal experiments, the optimum ratio of complex enzymes (cellulase, hemicellulose and papain) and enzymatic hydrolysis conditions of complex enzymes were first determined. Then, the optimum ultrasonic treatment conditions were determined. Finally, the boiling process conditions were optimized. Results: The optimal compound enzyme ratios were cellulase of 0.50%, hemicellulase of 1.25% and papain of 0.20%. The optimal enzymolysis conditions were as follows: enzymolysis at 60 ℃ and pH …
Effect Of Selenium-Enriched Yeast On The Quality Of Coix Seed Jiulao, Lei Juanjuan, Liang Ling, Huang Qingeng
Effect Of Selenium-Enriched Yeast On The Quality Of Coix Seed Jiulao, Lei Juanjuan, Liang Ling, Huang Qingeng
Food and Machinery
Objective: This study aimed to evaluate the effects of selenium-enriched yeast on the quality of coix seed jiulao. Methods: The coix seed was used as raw material, which was inoculated with selenium-rich saccharomyces cerevisiae to prepare coix seed jiulao. The changes of physicochemical properties, plant active components and in vitro antioxidant activity were measured during the fermentation of jiulao. Results: Compared with the S. cerevisiae group, the selenium-enriched S. cerevisiae group enhanced the improvement rate of alcohol content. It also accelerated the decrease rate of pH and total sugar content in the middle stage (12~30 h) of coix seed jiulao …
Research Progress On The Effects Of Ultrafine Grinding Technology On Nutrients And Specific Physiological Functions Of Grain Products, Yang Lei, Jia Yanju, Liu Jingke, Sheng Qinghai, Wang Yunting
Research Progress On The Effects Of Ultrafine Grinding Technology On Nutrients And Specific Physiological Functions Of Grain Products, Yang Lei, Jia Yanju, Liu Jingke, Sheng Qinghai, Wang Yunting
Food and Machinery
Ultrafine grinding is an advanced technology that can grind materials down to the micron or even nanometer level, with significant advantages of material savings, fast grinding speed, and uniform and fine powder particle size. Recently, it has gradually been applied in the pre-treatment of grain crops, which has positive significance for the production of food with good taste, a high nutritional material dissolution rate, and strong functionality. This review summarizes the classification, advantages, and disadvantages of 7 different types of ultrafine grinding technology. The effect of ultrafine grinding technology on the nutrients (protein, starch, fat, dietary fiber and phenolic compound) …
Effects Of Two-Step Heating Process On Hydrophobicity And Barrier Properties Of Protein-Based Composites, Wang Zi, Lei Qiao, Zhang Wenhui
Effects Of Two-Step Heating Process On Hydrophobicity And Barrier Properties Of Protein-Based Composites, Wang Zi, Lei Qiao, Zhang Wenhui
Food and Machinery
Objective: To improve the film heating process. Methods: In this experiment, edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35, 40, 45, 50, 55 ℃ at one stage and denaturing and heating whey protein isolation at 85 ℃ at the second stage. The structure, hydrophobicity, barrier properties and mechanical properties of the films were compared, and the optimum film forming process conditions were determined. Results: The oxygen resistance, tensile strength （TS） and elongation at break （EAB） of the film increased by 25.0%~58.7%, 54.8%~89.9% and 40.2%~59.2%, respectively, when the film was heated at 25 ℃ and …
Quantum Chemistry Calculation Of Antioxidant Synergistic Effect Of Resveratrol And Sesamol In Oil, Gao Weihong, Qu Xiaodi, Yao Yunping, Li Changmo
Quantum Chemistry Calculation Of Antioxidant Synergistic Effect Of Resveratrol And Sesamol In Oil, Gao Weihong, Qu Xiaodi, Yao Yunping, Li Changmo
Food and Machinery
Objective: This study focused on the antioxidant synergistic mechanism between resveratrol and sesamol. Methods: The levels of free radicals and peroxide free radicals in sunflower seed oil were assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide assays, respectively. The proportion of resveratrol and sesamol were optimized by integrating the measurements with the determination of the induction period. Additionally, quantum chemical simulations were employed to elucidate the underlying reaction processes. Results: Upon heating sunflower seed oil supplemented with resveratrol and sesamol at 180 ℃ for 2 hours, the total content of free radicals was determined as （0.08±0.03） mol/L and （0.20±0.03） mol/L, …
Study On The Adsorption Properties Of Nano-Calcium Carbonate Surface Modified Zeolite To Phenolic Acid In Simulated Cane Juice, Liu Fujie, Huang Shihui, Pan Lili
Study On The Adsorption Properties Of Nano-Calcium Carbonate Surface Modified Zeolite To Phenolic Acid In Simulated Cane Juice, Liu Fujie, Huang Shihui, Pan Lili
Food and Machinery
Objective: This study aimed to explore the adsorption performance and mechanism of phenolic acids in simulated sugarcane juice by nano-calcium carbonate modified zeolite (CaCO3@ZL). Methods: Using zeolite as the supporting framework, a co-precipitation technique was utilized to create nano-calcium carbonate modified zeolite (CaCO3@ZL), which was then employed to simulate the adsorption of phenolic acids in sugarcane juice. Using X-ray diffraction (XRD) and infrared spectroscopy (FTIR), the zeolite's characteristics were examined both before and after alteration. The kinetic model fitting of CaCO3@ZL and static adsorption studies were also conducted. The properties of phenolic acids were …
The Study On The Effect Of The Internal Heat Exchanger On Transcritical Co2 Ejector Refrigeration System, Wu Dongjiong, Hu Jiang, Li Yang
The Study On The Effect Of The Internal Heat Exchanger On Transcritical Co2 Ejector Refrigeration System, Wu Dongjiong, Hu Jiang, Li Yang
Food and Machinery
Objective: This study aimed to investigate the effect of internal heat exchanger on the performance of transcritical CO2 two-stage compression/ejector refrigeration system. Methods: The simulation software was used to analyze the effects of the internal heat exchanger on the suction temperature, discharge temperature, specific work increment of the low-pressure compressor and system performance coefficient under different gas cooler outlet temperatures (25～45 ℃), high-pressure side discharge pressure (7.4～9.5 MPa), evaporation temperature (-40～-15 ℃) and intermediate pressure (3～5 MPa). Results: With the increase of intermediate pressure, the discharge temperature and specific work increment of the low-pressure compressor increased at a specific …
Motion And Force Analysis Of Mold Open-Closing Mechanism With Electric Eight-Bar For Food Packaging Thermoforming Machine, Xie Zhigang, Chen Xiaoqin, Xu Zhiyang
Motion And Force Analysis Of Mold Open-Closing Mechanism With Electric Eight-Bar For Food Packaging Thermoforming Machine, Xie Zhigang, Chen Xiaoqin, Xu Zhiyang
Food and Machinery
Objective: To solve the technical problems in the design and analysis of the core parts of the mold open-closing mechanism related rod. Methods: The motion and force analysis of mold open-closing mechanism with an electric eight-bar was described in detail by using the analytical method. Results： Based on the example calculation, the relationship curve between the displacement of the slider and the crank angle was obtained, and the variation law of velocity and acceleration was further deduced. Meanwhile, the theoretical clamping force, the changing trend and the characteristics of each member force in the sheet extrusion process were analyzed. Conclusion: …
Paddy-Brown Rice Boundary Detection Method Based On Machine Vision, Liu Hao, Fan Jijun, Yu Nanhui, Liu Xiaopeng, Zhou Jin, Mou Yi
Paddy-Brown Rice Boundary Detection Method Based On Machine Vision, Liu Hao, Fan Jijun, Yu Nanhui, Liu Xiaopeng, Zhou Jin, Mou Yi
Food and Machinery
Objective: To detect and locate the boundary line between paddy and brown rice in separation equipment. Methods: A method based on straight-line edge detection was proposed by performing model matching with different color features. Converted the resulting images to grayscale and applied the linear edge detection algorithm to locate the target position. Results: Our approach reduced the error to within 5% and significantly improved recognition accuracy compared to traditional methods. Conclusion: Proposed method has a small recognition error, making it suitable for identifying the boundary between paddy and brown rice.
Research On Internal Temperature Temporal And Spatial Distribution Of Citrus Peel In Heat Treatment Process, Zhao Yao, He Zhaoying, Jiang Yuhong, Cai Xiangyu, Li Shiquan
Research On Internal Temperature Temporal And Spatial Distribution Of Citrus Peel In Heat Treatment Process, Zhao Yao, He Zhaoying, Jiang Yuhong, Cai Xiangyu, Li Shiquan
Food and Machinery
Objective: This study aimed to obtain the temperature distribution law of different points in citrus fruit over time during heat treatment. Methods: The temperature change of citrus peel during heat treatment was studied from the perspective of heat transfer. A new method was applied to calculate the temperature transfer rule in citrus peel, and a new mathematical model was established to simulate the temperature distribution of citrus peel during heat treatment. The spatial and temporal distribution of the internal temperature field of three kinds of citrus (Fengjie Navel orange, longevity blood orange and Ziyang Tangerine) was studied. Results: The study …
Effects Of Matcha On Lipid Oxidation During Storage Of Coix Seed, Chen Chan, Huang Jing
Effects Of Matcha On Lipid Oxidation During Storage Of Coix Seed, Chen Chan, Huang Jing
Food and Machinery
Objective: This study aimed to study the effect of matcha on lipid oxidation during the storage of coix seed. Methods: The fresh coix seeds were used as raw material and treated with matcha tea powder in different doses. The changes in water content, fatty acid value, peroxidation value, malondialdehyde content, total number of colonies and key enzyme of lipid oxidation were determined during the storage of coix seeds. Results: The treatment with different doses of matcha powder could inhibit the increase of fatty acid value, peroxide value, malondialdehyde content, lipase, and lipoxygenase activities, and reduce water consumption and microbial growth …
Effect Of Ultra-High Temperature Transient Sterilization On Quality Of Rice Wine, Xiong Sirui, Wang Longyu, Wang Yunfeng, Wang Yuting, Jin Tieyan, Zhang Ling
Effect Of Ultra-High Temperature Transient Sterilization On Quality Of Rice Wine, Xiong Sirui, Wang Longyu, Wang Yunfeng, Wang Yuting, Jin Tieyan, Zhang Ling
Food and Machinery
Objective: To study the effect of ultra-high temperature (UHT) on the quality of rice wine. Methods: Korean rice wine underwent weekly measurements of its physicochemical, sensory, and microbiological parameters during the storage period after being subjected to UHT. This allowed for the analysis of changes in the quality and functional components of the sterilized Korean rice wine after 20 weeks of storage, as well as the determination of the best sterilization conditions for this method. Results: Sterilization time of 5 s at 125 ℃ is the optimum parameter for UHT. After 20 weeks of storage, the total amino acid content …