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Articles 601 - 630 of 4816
Full-Text Articles in Life Sciences
Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity, Chen Kuan, Wang Tao, Li Qian, Jiang Songsong
Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity, Chen Kuan, Wang Tao, Li Qian, Jiang Songsong
Food and Machinery
Peanut is one of the "Big Eight" allergen foods. It has been noticed by public due to its serious clinical symptoms and high incidence rate. This review introduced structures and immune characteristics of peanut allergens (Ara h 1-18). The assessment methods (both in vitro and in vivo) was also introduced. Finally, the research progress of different food processing on the allergenicity of peanut were summarized. The future research direction of food processing on reducing the allergenicity of peanut were prospected.
Advances In The Detection Of Water Content Of Plant-Based Food Materials, Wang Lejun, Xing Youcheng, Niu Yanli, Chen Kai, Jiang Fatang
Advances In The Detection Of Water Content Of Plant-Based Food Materials, Wang Lejun, Xing Youcheng, Niu Yanli, Chen Kai, Jiang Fatang
Food and Machinery
This reviewed summarized the research status of water content detection methods of plant-based food materials, analyzed the water content detection devices, advantages, disadvantages and applications, and discussed the application of water content detection in different types of plant-based food materials. The advantages of hot air drying, microwave method, Karl Fischer method, absolute dry nitrogen purge method, spectral technology and imaging technology were highlighted, and the future development direction of water content detection of plant-based food materials was prospected.
Application Progress Of Liquid Fermentation Products Of Edible And Medicinal Fungi In Food Industry, Yan Mengqiu, Liu Yanfang, Tang Chuanhong, Feng Jie, Zhang Jingsong
Application Progress Of Liquid Fermentation Products Of Edible And Medicinal Fungi In Food Industry, Yan Mengqiu, Liu Yanfang, Tang Chuanhong, Feng Jie, Zhang Jingsong
Food and Machinery
Edible and medicinal fungi are rich in various nutrients and active ingredients, and functional raw materials with stable quality and controllable yield can be obtained by liquid fermentation technology. This paper summarizes the application status of liquid fermentation technology of edible and medicinal fungi and the related regulations of liquid fermentation products of edible and medicinal fungi in food industry. With the improvement of regulations and popularization of liquid fermentation of edible and medicinal fungi in food industry, it is expected to have a bright future for related products development.
Application Of Acanthopanax Senticosus In Functional Food In China, Yu Chunmiao, Liao Xian, Yu Miaomiao, Guo Lidong, Yu Donghua
Application Of Acanthopanax Senticosus In Functional Food In China, Yu Chunmiao, Liao Xian, Yu Miaomiao, Guo Lidong, Yu Donghua
Food and Machinery
This review mainly expounds the basis and application status of Acanthopanax senticosus in Chinese health food, summarizes the research progress related to its health function, and looks forward to its future development direction.
Effects Of Hydroxyl Safflower Yellow A On Lipopolysaccharide Induced Depression Model Rats, Yiming Gaghafu, Mian Qiang-Hui, Han Nan-Yin, Abudureyimu Yusufu
Effects Of Hydroxyl Safflower Yellow A On Lipopolysaccharide Induced Depression Model Rats, Yiming Gaghafu, Mian Qiang-Hui, Han Nan-Yin, Abudureyimu Yusufu
Food and Machinery
Objective: This study aimed to investigate the antidepressant effect of hydroxyl safflower yellow A on rats induced by lipopolysaccharide. Methods: The depression model of rats was established by intraperitoneal injection of LPS. The normal control group, the model group, the positive control group and the hydroxyl safflower yellow A groups with different doses were set up, and the depression like behavior of rats was evaluated. The contents of TNF-α, IL-1β, IL-6 and BDNF, 5-HT in serum of rats were determined, and the histopathological changes of hippocampus were observed. The protein expression of TLR/NLR signaling pathway was detected. Results: …
Rapid Identification Of Adulterated Camellia Seed Oil By E-Nose Combined With Chemometrics, Guan-Zhao Yi-Zhu, Fang Fang, Wang Yao-Yao, Tian Zi-Jing, Yang Jian-An, Wang Jian-Hui
Rapid Identification Of Adulterated Camellia Seed Oil By E-Nose Combined With Chemometrics, Guan-Zhao Yi-Zhu, Fang Fang, Wang Yao-Yao, Tian Zi-Jing, Yang Jian-An, Wang Jian-Hui
Food and Machinery
Objective： To establish a rapid qualitative and quantitative method for the adulteration of Camellia seed oil. Methods： The electronic nose technology combined with chemometrics was used to screen the difference variables based on one-way ANOVA. The qualitative model for identification of adulteration types of camellia seed oil was established through principal component analysis (PCA) and discriminant analysis (DA). A quantitative model for identifying the types and degrees of camellia seed oil adulteration was established using orthogonal partial least squares (OPLS). Results： The R2 of the model was over 0.98, the RMSEE was lower than 0.005, and the RMSECV was …
Effects Of Ethanol And Methyl Jasmonate Fumigation On The Quality Of Bamboo Shoots During Storage, Xu Jing-Yang, Ji Ning, Wang Rui, Zhang Ni, Liu Ren-Chan, Wang Si-Yuan, Deng Yun-Bing
Effects Of Ethanol And Methyl Jasmonate Fumigation On The Quality Of Bamboo Shoots During Storage, Xu Jing-Yang, Ji Ning, Wang Rui, Zhang Ni, Liu Ren-Chan, Wang Si-Yuan, Deng Yun-Bing
Food and Machinery
Objective： This study aimed to provide a basis for the post-harvest storage and preservation of fresh shoots from bamboo (Chimonobambusa quadrangularis). Methods: Fresh bamboo shoots were fumigated with 500 μL/L anhydrous ethanol and 0.1 mmol/L MeJA, and distilled water was used as blank control (CK) to determine the storage period, i. e. temperature (1.0±0.3) ℃ and relative humidity (90±5)%. The respiratory intensity, hardness, browning index, soluble protein, and activity of PAL, POD, PPO and APX were detected. The quality differences of fresh bamboo shoots during storage were analyzed using principal component analysis. Results: Combined fumigation treatment can reduce …
Optimization Of Ginseng Ratio And Semen Ziziphi Spinosae Antioxidant Activity Based On The Combination Of Entropy-Weight Method And Grey-Correlation Degree Method, Xiao Feng-Qin, Wang Xin, Liu Hui, Dong Hong-Ying, Zhou Wen-Wen, Xue Zhi-Jia, Li Guang-Zhe, Yan Ming-Ming
Optimization Of Ginseng Ratio And Semen Ziziphi Spinosae Antioxidant Activity Based On The Combination Of Entropy-Weight Method And Grey-Correlation Degree Method, Xiao Feng-Qin, Wang Xin, Liu Hui, Dong Hong-Ying, Zhou Wen-Wen, Xue Zhi-Jia, Li Guang-Zhe, Yan Ming-Ming
Food and Machinery
Objective： This study aimed to develop relevant health products with ginseng and semen ziziphi spinosae as raw materials. Methods: HPLC and UV spectrophotometer were used to study the chemical components of different compatibility ratios of ginseng and semen ziziphi spinosae. The antioxidant activity in vitro of ginseng and semen ziziphi spinosae with different compatibility ratios was analyzed by DPPH free radical, ABTS+free radical, hydroxyl free radical and superoxide anion free radical scavenging rate. Moreover, the grey relational degree method was used, and entropy weight method was used as the discrimination coefficient for statistical analysis, combined with the characteristics …
Effects Of Wet Processing On Coffee Quality, Li Xue-Rui, Liu Xiu-Wei, Li Hong, Yan Jing, Tian Hao
Effects Of Wet Processing On Coffee Quality, Li Xue-Rui, Liu Xiu-Wei, Li Hong, Yan Jing, Tian Hao
Food and Machinery
Objective: This study aimed to optimize the wet processing of coffee. Methods: The effects of pectinase concentration, temperature and drying method on the contents of flavor precursors and flavor substances in coffee beans were investigated. The quality ranking was obtained by grey correlation analysis and the volatile substances were analyzed. Results: There were significant differences in the contents of protein, crude fat, caffeic acid, caffeine, chlorogenic acid and volatile compounds among different pectinase concentration, temperature, sun drying and heat pump drying. Grey correlation analysis showed that the quality ranking of coffee in the 2% pectinase + 27 ℃+ sun-drying treatment …
Rutin Detection By Electrochemical Sensor Based On Fe3O4@Tio2@Au, Zhou Hong-Yan, Song Yun
Rutin Detection By Electrochemical Sensor Based On Fe3O4@Tio2@Au, Zhou Hong-Yan, Song Yun
Food and Machinery
Objective: A novel electrochemical sensor with high sensitivity was developed for the quantitative analysis of rutin in tartary buckwheat. Methods: A layer of titanium dioxide was loaded on the surface of ferric oxide nano materials (Fe3O4) to prepare core-shell Fe3O4@titanium dioxide (Fe3O4@TiO2) nano composites, and nano gold (Au) was loaded on its surface for preparing a new type of Fe3O4@TiO2@Au nanocomposites. Then an electrochemical sensor was constructed for quantitative analysis of rutin. The optimal working conditions of the sensor were …
Purification Of Polyphenols From Wormwood By Macroporous Resin And Inhibitory Activity Of Its Against Α-Glucosidase, Wu Ping-Xiang, Wei Ming, Ding Kai-Li, Nie Feng
Purification Of Polyphenols From Wormwood By Macroporous Resin And Inhibitory Activity Of Its Against Α-Glucosidase, Wu Ping-Xiang, Wei Ming, Ding Kai-Li, Nie Feng
Food and Machinery
Objective: This study aimed to purify crude polyphenols from wormwood and to study inhibitory activity of its against α-glucosidase. Methods: The adsorption-desorption properties of wormwood polyphenols by seven kinds of macroporous resins were studied. The suitable resin for separating and purifying Wormwood polyphenols was obtained and the purification parameters were optimized. Using different concentration ethanol solution for dynamic elution, the inhibitory activity of different elution fractions on α-glucosidase was investigated. Results: The results indicated that D101 resin was a suitable material for purifying wormwood polyphenols and the macroporous resin reached equilibrium within 120 min. The optimal conditions for …
Determination Of Cadmium In Milk Samples Using Deep Eutectic Solvent Based Liquid-Liquid Microextraction-Graphite Furnace Atomic Absorption Spectrometry System, Wang Su-Li, Cao Jun, Ding Wei, Pan Xin-Liang, Shi Qing-Dong, Li Zhi
Determination Of Cadmium In Milk Samples Using Deep Eutectic Solvent Based Liquid-Liquid Microextraction-Graphite Furnace Atomic Absorption Spectrometry System, Wang Su-Li, Cao Jun, Ding Wei, Pan Xin-Liang, Shi Qing-Dong, Li Zhi
Food and Machinery
Objective: This study aimed to improve the safety supervision of cadmium in milk samples. Methods: A liquid-liquid microextraction method based on hydrophobic deep eutectic solvent （DES） was developed for the determination of cadmium in milk samples by graphite furnace atomic absorption spectrometry. The types of deep eutectic solvents were selected for high extraction efficiencies and it was found that DES composed of thymol and lactic acid at the molar ratio of 1∶1 provided higher extraction efficiency. In addition, several important experimental conditions including the volume of DES, sample pH value, the pretreatment methods of samples were optimized. Results: Under the …
Structure, Working Principle And Application Of Mechanical Shell Breaker, He Ting, Zhang Rui, Ren Guang-Yue, Duan Xu, Li Cai-Yun, Li Ya-Chun
Structure, Working Principle And Application Of Mechanical Shell Breaker, He Ting, Zhang Rui, Ren Guang-Yue, Duan Xu, Li Cai-Yun, Li Ya-Chun
Food and Machinery
Shelling rate and kernel breaking rate are the two key indicators of shelled materials, and mechanical shelling is one of the important methods to improve these key indicators. In this paper, the common mechanical shelling methods, mechanical shelling types, mechanical shelling principles and development status of shelling materials were analyzed. The advantages and disadvantages of mechanical hulling equipment were summarized, and suggestions were made for the problems existing in the current application of mechanical hulling.
The Bitterness Inhibition Effect Of Ferulic Acid And Its Phenyl Ring Substituted Derivatives On Branched Chain Amino Acids, Wang Hao, Li Jiaxing, Zheng Jianxian
The Bitterness Inhibition Effect Of Ferulic Acid And Its Phenyl Ring Substituted Derivatives On Branched Chain Amino Acids, Wang Hao, Li Jiaxing, Zheng Jianxian
Food and Machinery
Objective: This study aimed to explore the effect of group changes at the third position of the benzene ring of ferulic acid （FA） on the bitterness inhibition effect of branched chain amino acids and their flavor characteristics. Methods: FA and its phenyl ring substituted derivatives were synthesized and their structures were identified by Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and mass spectrometry. The electronic tongue test was used to evaluate the improvement in the bitter taste of branched-chain amino acids by FA and its derivatives, including bitterness inhibition rate, self-flavor, and the effect on other tastes. Results: The …
Effects Of Alkali-Heat-Modified Rice Residue Glutenin On Stability Of W/O/W Double Emulsions, Guo Yuanbo, Xue Jing, Zhang Cheng, Wang Zhixiao, Fu Xiangjin, Long Zhao
Effects Of Alkali-Heat-Modified Rice Residue Glutenin On Stability Of W/O/W Double Emulsions, Guo Yuanbo, Xue Jing, Zhang Cheng, Wang Zhixiao, Fu Xiangjin, Long Zhao
Food and Machinery
Objective: To achieve the application of rice dreg glutelin in emulsions system. Methods: This paper selected alkali-heat modified rice dregs glutenin and span80 as emulsifiers to prepare W/O/W double emulsions by one-step emulsification method, and investigated the effect of protein concentration on the stability of double emulsions to provide the theoretical reference for the preparation of stable double emulsions by one-step emulsification. Results: When the protein mass fraction increased from 0.5% to 2.5%, the large particle size peak disappears in emulsion, the apparent viscosity and viscoelasticity of emulsions were improved, the centrifugal stability and storage stability were enhanced, enhanced dual …
Determination Of Four Arsenic Species In Aquatic Products By Liquid Chromatography-Atomic Fluorescence Spectrometry, Liu Zhenghua, Li Zhonghai
Determination Of Four Arsenic Species In Aquatic Products By Liquid Chromatography-Atomic Fluorescence Spectrometry, Liu Zhenghua, Li Zhonghai
Food and Machinery
Objective: Four arsenic species of arsenic in aquatic products were analyzed using ultrasonic-assisted extraction combined with high performance liquid chromatography-atomic fluorescence spectrometry （HPLC-AFS）. Methods: Four arsenic compounds were extracted ultrasonically from the samples using 50%（v/v） methanol-aqueous solution as extraction solvent. The chromatographic separation was performed on Hamilton PRP-X100 anion exchange column using a mixture of 15 mmol/L ammonium dihydrogen phosphate solution with the pH adjust to 6.0 as the mobile phase. Results: Under the optimized conditions, there were good linear relationships in the range of 0～100 μg/L for four arsenic compounds, with correlation coefficients all above 0.998. The limit of …
Analysis Of Green Walnut Peeling Mechanism And Device Design And Experiment, Li Kang, Li Changhe, Liu Mingzheng, Wang Leyi, Fan Linzheng, Ye Xiangrui, Wang Ziwen, Wang Renkun, Cao Chengmao, Wu Jiankang
Analysis Of Green Walnut Peeling Mechanism And Device Design And Experiment, Li Kang, Li Changhe, Liu Mingzheng, Wang Leyi, Fan Linzheng, Ye Xiangrui, Wang Ziwen, Wang Renkun, Cao Chengmao, Wu Jiankang
Food and Machinery
Objective: To improve the mechanization of the initial processing of walnuts, and to solve the problems such as low stripping rate and high crushing rate in the process of green walnut peeling. Methods: A green walnut peeling device was designed which was integrated scraping and squeezing, rolling and cleaning. The mechanical and kinematic analysis of the peeling process of green walnuts, was made to establish a spatial force model of green walnuts combined with theoretical mechanics theory, and the key structural of system devices was designed. Based on the single-factor test, a three-factor, three-level orthogonal test was conducted with Design-Expert …
Effect Of Ultra-High Pressure Treatment On The Texture, Flavor And Shelf Life Of Cream Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong
Effect Of Ultra-High Pressure Treatment On The Texture, Flavor And Shelf Life Of Cream Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong
Food and Machinery
Objective: This study aimed to determine the optimal conditions for ultra-high pressure (HHP) cream cheese. Methods: The influence of non-thermal processing pressure on the texture, flavor and shelf life of homemade cream cheese were explored. By using the texture profile analysis (TPA), solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and colony counting method, the texture, flavor substances, and microorganisms of cheese were identified and evaluated. Results: After HHP treatment, the hardness, adhesiveness, and resilience of cream cheese decreased. The springiness of cheese reached the highest at 300 MPa, significantly increasing by 14.0% (P<0.05). When the pressure is more than or equal to 400 MPa, the content and species of volatile substances in cheese are significantly reduced. Principal component analysis showed that 200 and 300 MPa treated cheese and unpressurized cheese were both in the first principal component area. After HHP treatment of artificially dyed cream cheese, the number of bacterial colonies decreased significantly (P<0.05), and the greater the treatment pressure, the better the bactericidal effect. When the HHP treatment pressure is greater than or equal to 300 MPa, the shelf life of cheese was effectively extended from 7 days to 21 days. Conclusion: The cream cheese treated by HHP has a good texture and original flavor while effectively extending the shelf life.
Fruit Identification Using Improved Faster R-Cnn Model, Jian Yanping, Sang Yanli, Li Yueru
Fruit Identification Using Improved Faster R-Cnn Model, Jian Yanping, Sang Yanli, Li Yueru
Food and Machinery
Objective: To improve the identification accuracy of fruit categories. Methods: An identification method for fruit categories was established based on an improved Faster regional convolutional neural network （Faster R-CNN） model. Firstly, the regularization method was used to attenuate the weight of some high-dimensional parameters to effectively solve the over-fitting problem that may occur in the training process. Then, two loss functions, a likelihood function and a regularization function, were added to the Faster R-CNN framework to optimize the convolution layer and the pooling layer. Additionally, the least square method was utilized to solve the objective function of fruit recognition. Finally, …
Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit, Wu Junyi, Wang Yi, Xiong Pingyuan, Ruan Jieying, Liao Zhiqiang
Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit, Wu Junyi, Wang Yi, Xiong Pingyuan, Ruan Jieying, Liao Zhiqiang
Food and Machinery
The traditional hulling of Camellia oleifera fruit is mainly manual, with high work intensity, high labor cost and low production efficiency. Mechanized hulling is the inevitable trend of modernization of Camellia oleifera industry. The existing hulling device of Camellia oleifera fruit has poor universality, low hulling rate and high seed kernel breakage rate, which affects the popularization of mechanized hulling technology of Camellia oleifera. By comparing the existing hulling methods of Camellia oleifera, the structure and working principle of each hulling device were analyzed, their advantages and disadvantages were summarized, and their development direction was prospected.
Fast Traceability Detection Of Astragalus Membranaceus Based On The Combination Of Electronic Tongue And Electronic Eye To Improve Mobilenetv3, Jin Xin-Ning, Liu Ming, Sang Heng-Liang, Ma Yun-Xia, Wang Zhi-Qiang
Fast Traceability Detection Of Astragalus Membranaceus Based On The Combination Of Electronic Tongue And Electronic Eye To Improve Mobilenetv3, Jin Xin-Ning, Liu Ming, Sang Heng-Liang, Ma Yun-Xia, Wang Zhi-Qiang
Food and Machinery
Objective: To realize the rapid traceability detection of Astragalus membranaceus from different origins. Methods: This study proposed a rapid detection method for the origin of Astragalus membranaceus based on the improved MobileNetv3 network based on the combination of electronic tongue and electronic eye. The electronic tongue and electronic eye were used to collect the one-dimensional fingerprint and two-dimensional appearance image information of different samples of Astragalus membranaceus. The Gramian Angular Field (GAF) was used to convert the one-dimensional electronic tongue signal into two-dimensional image information, retain the time series related features in the electronic tongue signal, and then fused …
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun
Food and Machinery
Objective: This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product. Methods: The glycation product (WGP-G) of wheat germ protein (WGP) and glucose was prepared by ultrasonic assisted moist heat method. Different ultrasonic time (10, 20, 30, 40, 50 and 60 min) and reaction temperature (70, 80 and 90 ℃) were measured. The browning degree, grafting degree, reducing power, hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity, DPPH radical scavenging capacity and ABTS+ radical scavenging capacity of WGP-G at 90 ℃ were evaluated comprehensively. Results: The browning degree of WGP-G increased with the increase of …
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun
Food and Machinery
Objective: This study aimed to investigate the pollution of heavy metals in Astragalus membranaceus in the main producing areas of Gansu, and to evaluate the potential health risks of edible Astragalus membranaceus. Methods: The contents of five heavy metal elements Pb, Cd, As, Hg and Cu in Astragalus membranaceus were determined by inductively coupled plasma mass spectrometer （ICP-MS） by random sampling method, and the data were analyzed. Estimated Daily Intake （EDI）, Target Hazard Factor （THQ） and Lifetime Carcinogenicity Risk （LCR） were used for health risk assessment. Results: The average contents of Pb, Cd, As, Hg, and Cu elements in …
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum, Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum, Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang
Food and Machinery
Objective: This study aimed to investigate the residues and risk assessment of pesticides in peach gum. Methods: The quantitative analysis of 44 pesticide residues in peach gum was established based on liquid chromatography tandem-mass spectrometry （LC-MS/MS）, and the pesticide residues in 173 peach gum samples were detected as well as the risk assessment of pesticide residues. Results: The limits of detection （LOD） and the limits of quantification （LOQ） of 44 kinds of pesticides in this quantitative method were between 0.05~1.80 μg/kg and 0.20~2.42 μg/kg, respectively. Recoveries of these pesticides ranged from 61.77%~119.48%. In 173 peach gum samples, 22 out of …
Optimization Of Extraction Technology And Determination Of Sodium Hyaluronate In Solid Drinks By Ethanol Precipitation Combined With Enzymatic Hydrolysis- Reversed Phase Chromatography, Zhang Zhi-Zhou, Lin Jia-Ting, Pan Can-Sheng, Zhang Fei, Hu Han-Han
Optimization Of Extraction Technology And Determination Of Sodium Hyaluronate In Solid Drinks By Ethanol Precipitation Combined With Enzymatic Hydrolysis- Reversed Phase Chromatography, Zhang Zhi-Zhou, Lin Jia-Ting, Pan Can-Sheng, Zhang Fei, Hu Han-Han
Food and Machinery
Objective: This study aimed to establish the methods for determining the content of sodium hyaluronate in solid drinks by reversed-phase high performance liquid chromatography. Methods: With sodium hyaluronate content as evaluation index, after the sample extract was precipitated by ethanol, hyaluronase was used to hydrolyze the precipitate. The optimal enzymolysis conditions obtained by single factor test and orthogonal test were as follows: enzymolysis, at 34 ℃ and pH 6.5, for 120 min. The determination was performed on Uliumate C18 (4.6 mm×250 mm,5 μm) column with mobile phase: acetonitrile 10 mmol/L sodium octane sulfonate solution (Vacetonitrile∶V …
Theoretical Analysis And Experimental Study On Optimal Exhaust Pressure For Co2 Heat Pump, Liu Xiao-Ting, Gu Zhong, Xie Jing
Theoretical Analysis And Experimental Study On Optimal Exhaust Pressure For Co2 Heat Pump, Liu Xiao-Ting, Gu Zhong, Xie Jing
Food and Machinery
Objective: This study aimed to optimize the performance of heat pump system and discuss the optimal exhaust pressure of carbon dioxide system under the control of different working conditions. Methods: By establishing a CO2 trans-critical heat pump model, the relationship between exhaust pressure and heat production, inspiratory superheat, refrigerant mass flow rate and system energy efficiency was analyzed, and the influence of inlet and outlet water temperature and ambient temperature on the optimal exhaust pressure was deeply studied. Moreover, the reliability of the model was verified by the CO2 heat pump test bench. Results: At the three effluent …
Optimization And Experiments On Working Parameters Of Winnowing Machine For Walnut Shell And Kernel Mixture, Hu Guo-Yu, Chen Xu-Dong, Dong Ya-Lan, Liu Guang, Zhou Jian-Ping
Optimization And Experiments On Working Parameters Of Winnowing Machine For Walnut Shell And Kernel Mixture, Hu Guo-Yu, Chen Xu-Dong, Dong Ya-Lan, Liu Guang, Zhou Jian-Ping
Food and Machinery
Objectives: To meet the requirements of high cleaning rate and low loss rate. Methods: A small negative pressure winnowing machine for walnut shell and kernel mixtures was developed. Single factor test and response surface optimization method were used to analyze the working parameters of winnowing machine based on such two separation effect indicators as cleaning rate and loss rate. Results: For 1/2 shell kernel, 1/4 shell kernel, 1/8 shell kernel and 1/16 shell kernel materials, the optimal feeding rates were 4.0， 3.5， 3.0， 2.5 kg/min, the fan frequencies were 40， 35， 30， 30 Hz, the feeding inlet heights were 400， …
Structural Optimization Design Of Swash Plate Capping Machine Cap Sorter Mechanism Based On Ansys Workbench, Gao Wen-Jiao, Yin Cheng-Long, Pan Zhong-Zheng, Jiang De-Fu, Ke Wan
Structural Optimization Design Of Swash Plate Capping Machine Cap Sorter Mechanism Based On Ansys Workbench, Gao Wen-Jiao, Yin Cheng-Long, Pan Zhong-Zheng, Jiang De-Fu, Ke Wan
Food and Machinery
Objective: This study aimed to improve the accuracy and feeding speed of the cap arranging unit. Methods: Using SolidWorks to build a virtual model and manufacture a real object, and the kinematic simulation of bottle cap and capping machine was carried out in Adams. Moreover, the results of different speeds were compared and analyzed. ANSYS Workbench was used to carry out engineering simulation of the device components and obtain their natural frequency and vibration mode, and the structural performance was optimized. Results: The cap arranging unit had the minimum damage to the caps at the optimum speed. The optimal speed …
Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea, Zhang Meng-Rui, Ran Xu, Zeng Li, Jia Li-Rong, Duan Fei-Xia
Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea, Zhang Meng-Rui, Ran Xu, Zeng Li, Jia Li-Rong, Duan Fei-Xia
Food and Machinery
Objective: To explore the changes of the total flavonoids, free amino acids and quercetin extraction amount with the brewing time and temperature during the brewing process of Penthorum chinense Pursh （PCP） leaf tea and fit the extraction kinetics equation of the three and calculate the kinetics parameters. Methods: The total flavonoids, free amino acids and quercetin were determined by ultraviolet spectrophotometry and high performance liquid chromatography （HPLC）. The second-order kinetic model and Arrhenius formula were used to fit the kinetics and calculate the kinetic parameters. Results: The leaching amount of total flavonoids and quercetin increased with the increase of the …
Effects Of Far-Infrared Radiation On Activity And Conformation Of Polyphenol Oxidase Of Yam, Han Yan-Hui, Zhong Jing-Han, Sun Xue, Liu Yun-Hong
Effects Of Far-Infrared Radiation On Activity And Conformation Of Polyphenol Oxidase Of Yam, Han Yan-Hui, Zhong Jing-Han, Sun Xue, Liu Yun-Hong
Food and Machinery
Objective: This study aimed to investigate the effect of far infrared radiation heating on the oxidase activity and conformation of polyphenol oxidase (PPO) of yam. Methods: By using different far infrared radiation temperatures, the effects of different far infrared radiation temperatures on yam PPO activity, browning degree, total phenol content and PPO conformation were studied. Results: When the radiation temperature is 260 ℃ PPO enzyme is not deactivated after 11 min. When the radiation temperature is higher than 260 ℃, PPO can be inactivated within 3~7 min. However, the browning degree and total phenol content did not change regularly with …