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Articles 4351 - 4380 of 4816
Full-Text Articles in Life Sciences
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing
Food and Machinery
According to the change of the hyaluric acid (HA) during fermentation process, the fermentation medium was diluted with different multiples. The hyaluric acid in the diluted fermentation medium was determined by different methods. The result showed that, the measurement of the Bitter-Muir way, the CTAB turbidity way and the CTAB way were influenced by the fermentation medium, in which the CTAB turbidity method was influenced significantly. Then the data were adjusted according to the influence, and the adjusted data could more really respond to the HA production.
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming
Food and Machinery
The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on …
Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying
Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying
Food and Machinery
The continuous frying experiment was proceeded at the frying temperature of 190 ℃for 32 h by using coil oil to fry dough sticks. The quality indexes of coil oil sample were monitored for each two hours, and the quality changes of coil oil during frying dough sticks were studied. The study found that after continuous frying for 32 h, the colour (OD448 nm) increased from 0.028 to 0.673, the acid value of coil oil in creased from 0.33 to 2.40 mg KOH/g, the carbonyl value increased from 7.78 meq/kg to 94.70 meq/kg, and the total polar components increased …
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin
Food and Machinery
To understand the aluminum content of several common flour foods on the market, search the influence aluminum pollution causes, prevention policies for relevant departments and residents provides the basis for reasonable diet. A random sample of a central city in the major supermarkets, bakeries, restaurants do flour products, snacks and other food testing aluminum pollution. By comparison with relevant test and analysis; Circulate on the current social flour products, biscuits and instant noodles food aluminum content meet the national standard requirements, pastry food have a 50% overweight, Fried foods are all meet the requirements of national standards, the phenomenon of …
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason, Jiang Xuewei, Zhou Shangting, Ye Jing, Xu Yiqi, Chen Sheng, Wu Can
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason, Jiang Xuewei, Zhou Shangting, Ye Jing, Xu Yiqi, Chen Sheng, Wu Can
Food and Machinery
The sterilization effect of soy sauce under different conditions were studied, the optimal parameter is 130 ℃ maintained 15 s. Tracking and analyzing the degree of pollution with each process of sterilization- filling and diatomite, the result showed that the aerobic and anaerobic viable count of the sterilized sauce reached its peak after adding the diatomite in the frame filtering process, the total number of bacteria are 4.9×103 CFU/mL and 3.1×103 CFU/mL respectively, the diatomite is the contamination source and the filtration process is the main contamination point. Separation of contamination microbes in diatomite and finished deterioration sauce, …
Study On Stability And Antibacterial Activity Of Galangal Extracts, Li Zhongmei, Huang He
Study On Stability And Antibacterial Activity Of Galangal Extracts, Li Zhongmei, Huang He
Food and Machinery
The broad-spectrum antimicrobial, extract minimum inhibitory concentration (MIC), bactericidal concentration (MBC) of the galangal extract were studied by Oxford cup method and double dilution method. This paper compared the minimum inhibitory concentration of the galangal extract with common food preservative sodium potassium sorbate’s, benzoic’s, meanwhile, the stability of galangal extract was studied through effects of light, temperature, pH, salt, sugar concentration. The results indicated that: the order of extracts antibacterial activity was as Staphylococcus aureus > Bacillus cereus > parahaemolyticus > Bacillus thuringiensis > B. Subtilis > Salmonella > Shewanella > E. coli. The Bacillus cereus MIC was 0.012 5 mg/mL, Staphylococcus aureus MIC was 0.098 mg/mL, …
Design And Performance Of Heat Pump Intermittent Pasteurization Machine, Chen Dong, Li Guosheng, Xie Jihong, Shi Xiang
Design And Performance Of Heat Pump Intermittent Pasteurization Machine, Chen Dong, Li Guosheng, Xie Jihong, Shi Xiang
Food and Machinery
An easily-realized heat pump intermittent pasteurization machine was designed. Its structure and working processes were studied, and its key components were chosen or designed, including the bactericidal vessel, the hot water tank, the cool water tank and the heat pump. Based on detailed calculation of its working period and energy consumption, a comprehensive comparison was given between the heat pump intermittent pasteurization machine and normal pasteurization machine. The results show that the heat pump intermittent pasteurization machine has marked advantages: besides its long working life and high safety, the running power and energy consumption of the heat pump intermittent pasteurization …
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench, Jia Mingxia, Zhong Peisi, Yang Mei, Zhang Xiaodong, Lin Weiwei, Lv Xiaodong
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench, Jia Mingxia, Zhong Peisi, Yang Mei, Zhang Xiaodong, Lin Weiwei, Lv Xiaodong
Food and Machinery
Targeting at the horizontal tank with jacket from a certain project as the research subject, applying the finite element software ANSYS Workbench, the structural static analysis showed that under the full load and the snow condition the deformation and stress were similar and the reinforced rib had significantly effect on the tank. Meantime, the response spectrum analysis told that under the seismic condition the maximum stress occurred in the saddle, which was lower than the allowable stresses of the materials. The reliabilities of the tank were validated, and optimization method was presented.
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room, Wang Shaoqing, Xu Jing, Li Dong, Hu Haiyang, Lu Yi
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room, Wang Shaoqing, Xu Jing, Li Dong, Hu Haiyang, Lu Yi
Food and Machinery
Wine storage process is determined by the brewing method, where the temperature and humidity are the extremely important parameters, and the constant temperature and humidity environment is a necessary condition for the storage of high-quality wine. This paper put forward a PID cascade control method with the temperature and humidity controlled separately based on DC-inverter constant temperature and humidity air conditioning unit with condensing heat recovery, and study experimentally the operation characteristics of the air conditioning unit, the experimental results show that this method can achieve precise control of temperature and humidity (temperature control precision is ±0.2 ℃, relative humidity …
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System, Song Weimin, Xu Xiaoguang, Li Chunguang, Xiong Anyan, Sun Mi
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System, Song Weimin, Xu Xiaoguang, Li Chunguang, Xiong Anyan, Sun Mi
Food and Machinery
In order to solving the problem of feeding machine barrel steam heating, the material liquid temperature control precision and anxious burnt phenomenon, using hot water instead of steam of the material liquid to increase temperature compensation control, the barrel structure is improved, heat exchange area is increased, and the liquid temperature rise time has been shorten. The results show that: the liquid temperature has been controlled in the range from 40 to 50 ℃(control accuracy ±2 ℃), and the liquid to be heated up to the set temperature reduces the time that is spent more than 30%.
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
Food and Machinery
In order to solve the sorting technology problem in food production caused by more kinds of food and the big differences, and based on the parallel robot and visual technology, operation scheme of the sorting system was designed. At the present, the sorting system of domestic and foreign technology of the design is not mature in the area of complex packaging and small volume of food. According to the functional requirements of high-speed robot vision system, the hardware system of different food location and classification is more accurate, and complete the software design of control system. Through the research on …
Application 3d Printing Technology In Cream Industry Design, Yao Qinghua
Application 3d Printing Technology In Cream Industry Design, Yao Qinghua
Food and Machinery
The pastry cream in the food industry is fast moving consumer goods, having a thick, thick, sticky characteristics. According to the characteristics creamy food processing, and combining computer technology, designed cream printer program, including the power module, control module, execution module and driver module 3D. The program which draws on jet technology, three-phase machine control technology solve that the cream is not easy mobility, to ensure ease of cleaning. In the design of equipment and facilities mature organic combination. And key components and technologies make specific instructions.
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Food and Machinery
Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at (5±1) ℃ and RH 85%~90%. The results showed that Ramulus cinnamomi extracts significantly reduced decay rate, weight loss rate and MDA content of fruits in comparison with the control group after 30~90 days cold storage. At the same time, the extracts treatment could also delay the degradation speed of total soluble solids (TSS), titratable acidity (TA), Vitamin C (VC) and total sugar content, keep higher SOD, PAL, POD and PPO activities in comparison with the control group, which suggested that Ramulus cinnamomi extracts effectively …
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Food and Machinery
In china, aviation logistics transportation is best choice in. long distance transportation for Waxberry. The waxberry is perishable fruits, so the preservation time is shorter, and the storage conditions are strict. In this paper, combining with the characteristics in cargo of plane, which type is domestic air transport usually used, and analysis the temperature of the environment, encountered the size requirements, air cargo specification and other problem in waxberry aviation logistics transportation process. The waxberry aviation logistics packaging should be constant temperature container, enclosure to be rounded handle, design buffer structure in the packaging, and mark transport requirement in the …
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Food and Machinery
To establish the extraction technology of polyphenols from lotus root, the polyphenol yield and DPPH free radical scavenging rate were investigated to optimize the technological parameters. Then, the polyphenol composition and antioxidant activity of extracts were comparatively analyzed. The parameters of technology A optimized by polyphenol extraction yield were as follows: volume ratio of hydrochloric acid to methanol was 22∶78 (V∶V), homogenization time was 6.8 min and homogenization speed was 10 500 r/min. Those of technology B optimized by DPPH free radical scavenging rate were as follows: volume ratio of hydrochloric acid to methanol was 19∶81 (V∶V), homogenization time was …
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Food and Machinery
For finding a rapid and environmental friendly way to extract zymosan (beta-1,3-glucan), a method was established by microwave-assisted heating at low alkaline concentration, which was using the cell wall as a raw material and based on traditional enzyme alkaline. Extraction process was optimized by using response surface method, the optimum process conditions for quadratic regression model analysis were as followed: microwave power 420 W, heating time 5 min; the quantity of enzyme 2 550 U/g. Under this condition, the total sugar value could reach 87.44%, and the verificatio n results was 87.94%.
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Food and Machinery
A CFD numerical model was established to simulate pasteurization process of beer in glass bottle. The solid-liquid coupling complex conjugate heat transfer system was established and the change of the temperature field in the complete heating cycle of the beer in the bottle was got based on Fluent. The parameters of pasteurization process was designed under the working condition that the production capacity was 36 000 bottle/h. It has been shown that the total time of process was 60 minutes and the soaking time was 11 minutes. Through the CFD numerical analysis, the change of the temperature of the eleven …
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
Food and Machinery
A homemade gas-flushing device of MAP has been introduced in detail. The device has made various needed gas mixture by measuring flow. All the components of the device can be bought in the market. Without any mechanical processing all the components can be directly used to making the device. The precision of this device was ±2%. The device was suitable for the test of meat packaging and edible fungi packaging, but not suitable for the test of fruit and vegetable packaging, for the limit of the measurement range of the float meters.
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu
Food and Machinery
A total of 18 strains of marine endophytic fungi were fermented by three fermentation media with significantly different carbon sources, nitrogen sources and growth factors, which was gotten from 54 fermentation products. These 54 fermentation products were evaluated through chemical screening and bioactivity screening. The ethyl acetate extract of 18 strains of marine endophytic fungus was screened by HPLC, antioxidant activity in vitro and antibacterial activits. Ethyl acetate extract (10 mg/mL) of the strain 150103 (medium 1) could inhibit bacillus subtilis and Staphylococcus aureus effectively. The diameter of inhibition zone is 12 mm and 11 mm respectively. It couldn’t inhibit …
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating, Feng Ying
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating, Feng Ying
Food and Machinery
Acording to the problems in traditional grain food ration filling machine, and from the automatic machine hardware designs, algorithms, software design, anti-jamming design of multiple perspective, quantitative packing of fuzzy-PID control algorithm of dynamic weighing, and optimal chip disposal procedures, simplified the peripheral hardware design and reduced development costs. Field test results show, the new packaging control machines is stable, divide errors reduced by 94.6%, and can meet the needs of grain food production.
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Food and Machinery
No abstract provided.
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Food and Machinery
The safety comprehensive evaluation of genetic modifying food needs for reliable systems for safety testing, traditional food safety regulatory model is no longer suitable for the nerves hazards of genetically modified foods, the real hazards of multiple hazards, the possibility of hazards supervision. Facing with the issue of genetic modifing listed facing China, the author analyzes the comprehensive evaluation of the current domestic situation and genetically modified food safety regulatory issues, and proposes the improving regulatory measures. It is designed to be more reasonable and more effective solution to the issue of genetically modified food regulatory reference.
Effect Of Hot Air Drying Dehydration And Artificial Inoculation On Quality Of Kohlrabi Product, Tang Renyong, Guo Xiulan, Liu Dayu, Xie Zhenjian, Wang Chao
Effect Of Hot Air Drying Dehydration And Artificial Inoculation On Quality Of Kohlrabi Product, Tang Renyong, Guo Xiulan, Liu Dayu, Xie Zhenjian, Wang Chao
Food and Machinery
Aimed to perfect modern fermentation technology of Kohlrabi, and the effects were investigated, of natural wind dehydration, hot air drying dehydration and hot air drying dehydration combined artificial inoculation, on the sense score, physical and chemical index and color of Kohlrabi fermentation product. The results indicated that: 50 ℃ was the optical temperature of hot air drying dehydration; Kohlrabi product with hot air drying dehydration had white color, deficient flavor and taste of typical Kohlrabi fermented, lower sense score, amino nitrogen and lactic acid contents compared with the product with natural wind dehydration. Kohlrabi product with hot air drying dehydration …
Research On Migration Of Melamine Into Acidic Medium From The Coating Of Three-Piece Metal Cans, Chen Ying, Fan Yuhao, Liu Zhigang, Bai Jianguo, Yao Weirong
Research On Migration Of Melamine Into Acidic Medium From The Coating Of Three-Piece Metal Cans, Chen Ying, Fan Yuhao, Liu Zhigang, Bai Jianguo, Yao Weirong
Food and Machinery
The migration rule of melamine (MEL) was investigated from the coating of three-piece metal cans into acidic beverages. On the basis of experimental data, migration model was established to predict the migration trend of this compound into simulated solution. Results showed that the migration rate of MEL into acidic beverages increased and the time of migration reaching equilibrium shortened with the higher temperature. The predicted data of established migration model and experimental data matched well, which provided effective supports for the safety assessment of three-piece metal cans applied in food packaging.
Research On Vinegar Brand Traceability Based On Near Infrared Spectrum Technology Combined With Support Vector Machine, Liu Jing, Guan Xiao, Yi Cuiping
Research On Vinegar Brand Traceability Based On Near Infrared Spectrum Technology Combined With Support Vector Machine, Liu Jing, Guan Xiao, Yi Cuiping
Food and Machinery
Presented a fast and non-destructive method for the discrimination of vinegar brands by near-infrared spectroscopy technology. One hundred and fifty-two representative samples of vinegar including Bao Ning, East Lake, Heng Shun, Zhenjiang were collected from market. Multiplicative Scatter Correction (MSC) was used to handle the original near infrared spectrum (NIR) data and Principal Component Analysis (PCA) was used to process the spectral data after pretreatment according to the accumulative contribution rate of principal components to select principal components. Support Vector Machine (SVM) was then applied to build the brand traceability model with proper kernel function. Particle Swarm Optimization was applied …
Determination Of Diethylstilbestrol In Microbial Degradation Systems By Hplc—Uv, Deng Weiqin, Li Ashuang, Peng Xian, Liu Shuangshuang, Hu Kaidi, Zhang Mengmei, He Li, Chen Shujuan, Han Xinfeng, Liu Shuliang
Determination Of Diethylstilbestrol In Microbial Degradation Systems By Hplc—Uv, Deng Weiqin, Li Ashuang, Peng Xian, Liu Shuangshuang, Hu Kaidi, Zhang Mengmei, He Li, Chen Shujuan, Han Xinfeng, Liu Shuliang
Food and Machinery
The concentration of diethylstilbestrol (DES) in the microbial degradation systems was determined using HPLC—UV. Different extraction methods were used in the fungi and bacteria fermentation systems, DES was separated through a Sepax GP-C18 (150 mm×4.60 mm, 5.0 μm), eluted with methanol-water (7︰3, V/V) at 0.7 mL/min, and detected at 242 nm. Results showed that retention time of DES was 7.714 min. Good linearity was obtained with the detection limits of 0.5～50.0 mg/L with a correlation coeffcient of 0.996 3. The average spike recovers of DES for bacteria and fungi fermentation systems were 94.04% and 95.24%, respectively, with RSD of …
Simulation Of Measurement Section Of Single Screw Extruder For Pla, Huang Zhigang, Liu Kai, Li Menglin, Zhang Hongjian
Simulation Of Measurement Section Of Single Screw Extruder For Pla, Huang Zhigang, Liu Kai, Li Menglin, Zhang Hongjian
Food and Machinery
For polylactide (PLA) dedicated screw rod of different type of melt conveying paragraph, using Polyflow software for three dimensional flow field simulation three species different type mixed refining structure, analysis polylactide extrusion process of three dimensional isothermal flow field. Results showed that: in same of process conditions, different of single screw rod structure conditions, the physical properties of flow road within polylactide exists differences; ordinary type single screw rod of melt body of axis to speed and pressure larger, conducive to screw rod extrusion process, but melt body shear rate is smaller, and melt viscosity is bigger, led to extrusion …
Research On Energy Efficiency Of Pulse Electric Field Equipment, Tian Yuan, Ping Xueliang, Yao Wenlong, Jiang Yi
Research On Energy Efficiency Of Pulse Electric Field Equipment, Tian Yuan, Ping Xueliang, Yao Wenlong, Jiang Yi
Food and Machinery
PEF sterilization technology is a popular sterilization technique, but the issue of cost for sterilization affects its industrialization process. The PEF sterilization equipment was studied from the perspective of the waveform energy efficiency and the energy efficiency of the chamber. The results showed that the closer the waveform was to a square wave waveform, the higher energy efficiency was, and the energy efficiency of food with higher conductivity is significantly higher than that of food with low conductivity. The energy efficiency can be improved by increasing the power of the chamber.
Design And Research Of Serpentine High Power Intermittent Microwave Drying Equipment To The Capsicum, Chen Jiandong, Zhang Qian, Cai Yongmei
Design And Research Of Serpentine High Power Intermittent Microwave Drying Equipment To The Capsicum, Chen Jiandong, Zhang Qian, Cai Yongmei
Food and Machinery
The intermittency of the microwave drying speed can be modulated according to the initial moisture content of capsicum by using PLC. The microwave's desiccators can be heated evenly using a rotating parabolic guided wave design. Each processing unit is composed of a microwave's desiccator and a cooling pipe, which can be flexibly added or reduced according to the need. The entire product line is designed as a serpentine tunnel structure, making the device structure more compact and reducing the occupied area. The PLC and optical fibre temperature controller are the main controlling system, which can realize the production automation. The …
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis, Liu Bin, Wu Xue, Wang Yafei, Huang Zhigang
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis, Liu Bin, Wu Xue, Wang Yafei, Huang Zhigang
Food and Machinery
Impacting sound analysis is a new method for nuts grading and detection. The acoustic characteristic of the intact and crack hazelnuts is presented in this paper. The gradient accumulation, frequency spectrum and mel-frequency cepstral coefficients (MFCC) were extracted from the impacting sound signals. The results showed that the gradient accumulation parameter was easily calculated, and the accuracy of discriminating crack hazelnuts was about 80%. For frequency spectrum analysis, the spectral distribution of the intact hazelnuts sound concentrates was in 5～8 kHz and that of the crack hazelnuts tends to disperse in wide frequency range. It is difficult to choose the …