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- Antioxidant activity (81)
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- Flavonoids (13)
Articles 901 - 930 of 4816
Full-Text Articles in Life Sciences
Effect Of Extraction Method On The Functional Characteristics Of Leaf Protein From Green Leaves Ramie, Shi-Qi Zhi, Man-Sheng Wang, Feng-Ling Ye, Long Chen, Xiao-Ting Zhang, Hao-Nan Qiu, Qiang He, Xia-Yu Xiong, Yi Dong
Effect Of Extraction Method On The Functional Characteristics Of Leaf Protein From Green Leaves Ramie, Shi-Qi Zhi, Man-Sheng Wang, Feng-Ling Ye, Long Chen, Xiao-Ting Zhang, Hao-Nan Qiu, Qiang He, Xia-Yu Xiong, Yi Dong
Food and Machinery
In this paper, 3 kinds of methods such as ultrasonic assisted alkali solution extraction, salt solution extraction and water extraction, were used to extract the green leaf ramie protein, and the protein was also analyzed on the protein concentration, nitrogen solubility index, foaming property, foaming stability, emulsifying property and emulsifying stability. Results: The protein extracted with ultrasonic assisted salt solution exhibited the highest protein concentration (10.73 mg/mL) and nitrogen dissolution index (61.95%). Additionally, the foaming property (26.34%) and foam stability (24.49%) of the protein extracted by this method were significantly better than the other two extraction methods. The protein extracted …
Separation And Purification Of Polysaccharides From Liquid Fermentation Product By Cordyceps Tenuipes, Xiao-Ai Wang, Jian-Dong Liang, Xiao-Jiao Gao, Yuan-Jun Cai, Yu-Meng Qin, Wei-Yi Tian
Separation And Purification Of Polysaccharides From Liquid Fermentation Product By Cordyceps Tenuipes, Xiao-Ai Wang, Jian-Dong Liang, Xiao-Jiao Gao, Yuan-Jun Cai, Yu-Meng Qin, Wei-Yi Tian
Food and Machinery
Using Box-Behnken central combination test design and single factor test were used to optimize the fermentation process of cordyceps polysaccharide, water extraction and alcohol precipitation process and deproteinization process. The results showed that the optimum fermentation conditions of Cordyceps tenuipes were glucose 33.3 g/L, peptone 29.2 g/L, inoculation amount 3.9%. The optimum extraction conditions of Exopolysaccharides were concentration, 3 times ethanol, pH 6.0 and precipitation for 24 h. The optimum extraction conditions were 1∶40 (g/mL), extraction time 90 min, extraction times 2 times, and extraction temperature 80 ℃. In the purification of polysaccharides, the optimum deproteinization techniques of Sevage were …
Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong
Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong
Food and Machinery
The release of various substances before and after in vitro di-gestion of ultrafine green tea powder was measured.The results showed that the release of free amino acids, total phenols, total flavones and most catechins declined during the in vitro digestion of ultrafine green tea powder; caffeine remained un-changed; The release of soluble protein, gallic acid, catechin gallate, gal-locatechin, gallocatechin gallate, and isoquercetin increased. The non-extractable polyphenols were released. Brewing and drinking ultrafine green tea powder are beneficial to improve the comprehensive utilization of tea by the human body.
Determination Of Blending Uniformity Of Cut Tobacco Based On Near Infrared Spectroscopy, Ke-Wen Zhao, Shi Chen, Hao Jiang, Long-Jun Li, Ze-Song Luo, Zhong-Wei Yin, Xing-Lin Zhang, Jing Liu
Determination Of Blending Uniformity Of Cut Tobacco Based On Near Infrared Spectroscopy, Ke-Wen Zhao, Shi Chen, Hao Jiang, Long-Jun Li, Ze-Song Luo, Zhong-Wei Yin, Xing-Lin Zhang, Jing Liu
Food and Machinery
In order to establish rapid evaluation method of tobacco, cut stem and reconstituted tobacco, multiply ratios of sugars to alkali by potassium was selected as blending homogeneity evaluation index sign. Based on tobacco (500), cut stem (500), reconstituted tobacco (250) and the formula of tobacco production line (30) of the near-infrared spectral information and blending evenness index data, the pattern recognition model and the marker correction model of evenness index data of tobacco, cut stem and reconstituted tobacco were built. The results showed as follows. ① The overall information of near-infrared spectra of the three tobacco samples were differences. ② …
Progress In The Study Of Chelate Activity Of Polypeptide Minerals From Different Sources, Yu-Hang Lou, Hong-Yan Xu, Xin-Xiu Xia, Xi-Ming Yang, Chao Wang
Progress In The Study Of Chelate Activity Of Polypeptide Minerals From Different Sources, Yu-Hang Lou, Hong-Yan Xu, Xin-Xiu Xia, Xi-Ming Yang, Chao Wang
Food and Machinery
In this paper, the preparation methods of chelating polypeptides from different sources with the metallic elements, such as calcium, iron, zinc and selenium, as well as the research progress on their antioxidant, antibacterial and immune-enhancing properties were reviewed, and the deficiencies of the existing researches were also analyzed.
Analysis Of Pyrolytic Properties Of Polysaccharides And Its Application In Cigarette, Huan Liu, Gui-Lin Chu, Li He, Jie-Lun Hu, Hai-Tao Luo
Analysis Of Pyrolytic Properties Of Polysaccharides And Its Application In Cigarette, Huan Liu, Gui-Lin Chu, Li He, Jie-Lun Hu, Hai-Tao Luo
Food and Machinery
The types of polysaccharides that have been used in the research on moisturizing and flavoring of cigarettes are summarized. The types of pyrolysis products, pyrolysis mechanism, and the law of influence on cigarette moisturizing, flavor enhancement, and mainstream smoke are described in detail from the two aspects of cigarettes' own polysaccharides and externally added polysaccharides. The direction for future development is proposed.
Progress In Saccharomyces Cerevisiae Genome Research And Relative Application, Bi-Yan Chen, Li Wen
Progress In Saccharomyces Cerevisiae Genome Research And Relative Application, Bi-Yan Chen, Li Wen
Food and Machinery
No abstract provided.
Effects Of Three Methods Of Physical Modification On The Functional Properties Of Rice Protein, Yun-Hui Cheng, Hong-Qing Zhao, Li-Li Zhang, Wei-Xuan Du, Ye Jiao
Effects Of Three Methods Of Physical Modification On The Functional Properties Of Rice Protein, Yun-Hui Cheng, Hong-Qing Zhao, Li-Li Zhang, Wei-Xuan Du, Ye Jiao
Food and Machinery
Rice protein is a kind of high-quality plant protein, and its application in the food industry is restricted due to its low solubility. In this study, the rice protein was modified by heat treatment at different temperature, high pressure microfluidization treatment under different pressure and freezing and grinding at different temperature, and its solubility, emulsifying activity (EA), emulsifying stability, foaming activity (FA) and foaming stability of protein were investigated. After heat treatment at 200 ℃, the solubility of rice protein increased from 4.4% to 17.4%, and EA and FA were 3.2 and 1.9 times as high as the original, respectively. …
Effects Of Different Production Seasons On Volatile Flavor Compounds Of Anyue Ceramic-Pot Sealed Meat, Wei Liu, Lan Xiao, Fang Yang, Juan Li, Lian He, Li-Xin Zhou, Kang Yang
Effects Of Different Production Seasons On Volatile Flavor Compounds Of Anyue Ceramic-Pot Sealed Meat, Wei Liu, Lan Xiao, Fang Yang, Juan Li, Lian He, Li-Xin Zhou, Kang Yang
Food and Machinery
The samples of Anyue ceramic-pot sealed meat produced in January, April, July and October were collected and analyzed by electronic nose, electronic tongue and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Artificial sensory evaluation showed that there was no significant difference in the flavor of each Anyue ceramic-pot sealed meat sample (P＞0.05). Electronic nose analysis showed that Anyue ceramic-pot sealed meat had significant difference in odor between January and April (P＜0.05), while other samples had no significant difference (P＞0.05). Electronic tongue analysis showed that Anyue ceramic-pot sealed meat produced in January and October had significant difference in taste (P＜0.01), and …
Analysis Of Inorganic Elements In Russian Inonotus Obliquus, Wei Ma, Yang-Yang Tan, Shu-Juan Wei, Ce Tan, Qi Zhao, Ping-Ping Lv, Li Cheng
Analysis Of Inorganic Elements In Russian Inonotus Obliquus, Wei Ma, Yang-Yang Tan, Shu-Juan Wei, Ce Tan, Qi Zhao, Ping-Ping Lv, Li Cheng
Food and Machinery
To provide a basis of quality control and safety evalua-tion for developing medicine and functional food of Inonotus obliquus, 4 kinds of heavy metals including lead, cadmium, mercury, arsenic and 18 kinds of microelements including aluminum, boron, barium, calcium, tin, cobalt, copper, iron, potassium, magnesium, manganese, sodium, nickel, phosphorus, strontium, titanium, vanadium, zinc in different color, different part, and different products were detected by national standard, and relative statistical analyses were also carried out. Results showed that the contents of 22 inorganic elements in crude I. obliquus products were higher than that in refined I. obliquus products, while the …
Simultaneous Determination Of Benzo[A]Pyrene And Its Structural Isomers In Mainstream Cigarette Smoke By Gc-Ms/Ms, Jie-Yun Cai, Hui-Ping Wang, Wei Liu, Xin-Rui Chen, Yan-Chun Xu, Xiao-Wei Ma, Chao Li
Simultaneous Determination Of Benzo[A]Pyrene And Its Structural Isomers In Mainstream Cigarette Smoke By Gc-Ms/Ms, Jie-Yun Cai, Hui-Ping Wang, Wei Liu, Xin-Rui Chen, Yan-Chun Xu, Xiao-Wei Ma, Chao Li
Food and Machinery
In this paper, employed an inter-standard quantitative method for determination of benzo[a]pyrene and its structural isomers (B[b]F, B[k]F, B[j]F, B[j]A, B[e]A, B[e]P, PER) in mainstream cigarette smoke by GC-MS/MS. The results showed that the LODs and the LOQs of target PAHs could achieve 0.056 6~0.181 7 and 0.188 6~0.605 5 ng/cig, respectively, while the linear correlation efficiencies are larger than 0.998 for all PAHs. The Intra-assay and Inter-assay precisions measured by 15 repeat runs are 1.91%~3.97% and 2.54%~4.46%, respectively. And with three different added-levels, the recovery rates for the target PAHs lie between 92.60% and 107.60%. It was proved that …
Rapid Screening Of Three Kinds Of Guanidine Contraband In Auxiliary Sugar Reduction Capsule, Ying An, Ying Zhou, Jian-Bo Ji, Dong-Mei Ge
Rapid Screening Of Three Kinds Of Guanidine Contraband In Auxiliary Sugar Reduction Capsule, Ying An, Ying Zhou, Jian-Bo Ji, Dong-Mei Ge
Food and Machinery
A method for rapid screening and qualitative and quantitative determination of three biguanides, MH, PH and BH, in Jiangtang capsules by reversed-phase ion-pair-LC-MS was established and validated. Anagilent technologies C18 column (4.6× 250 mm, 5 μm) was used for the determination at 235 nm. A methanol-B ammonium acetate solution (0.01 mol/L) was used as the mobile phase for gradient elution at a flow rate of 0.5 mL/min. After the HPLC detection, the mass spectrometer for positive ion mode scanning was used for screening. The recovery of standard addition was 87.5%~108.4%, and the relative standard deviation was 0.5%~7.4%, with good precision …
Research On Food Safety Management In Post Epidemic Period From The Perspective Of Supply Chain, Li Zhang
Research On Food Safety Management In Post Epidemic Period From The Perspective Of Supply Chain, Li Zhang
Food and Machinery
The characteristics of food supply chain and risks formation mechanism of key links of food safety based on the perspective of supply chain were reviewed, and the countermeasures of food risk management in the post-epidemic period was discussed. We proposed that strengthening the food safety risk management and establishing an information-sharing platform for food safety supply chain are urgent, and this will optimize the food safety organization and coordination mechanism, improving the food safety monitoring system.
Simulation And Design Of Raking Knives Based On Bionic Design Method, Zhi-Feng Zhang, Jun-Xia Zhang, Yan Zhang
Simulation And Design Of Raking Knives Based On Bionic Design Method, Zhi-Feng Zhang, Jun-Xia Zhang, Yan Zhang
Food and Machinery
In order to shorten the filtration period of wort in the lauter tun and improve the quality of wort, A bionic raking knife suitable for the operation of the lauter tun was designed. The biological model of mole cricket claw teeth of its digging foot was reconstructed, and the dynamic process of claw teeth wedging into soil was simulated. According to the simulation results, the claw tooth T4 has the highest similarity with the design objectives of raking knife. The key contour curve is extracted from the biological model of claw tooth T4, and the curve formula is fitted with …
Kinematics Analysis And Trajectory Research For Upper-Retort-Robot, Yi-Hui Qing, Shu-Qing Wang, Zi-Peng Zhang, Xi-Yue Zhou
Kinematics Analysis And Trajectory Research For Upper-Retort-Robot, Yi-Hui Qing, Shu-Qing Wang, Zi-Peng Zhang, Xi-Yue Zhou
Food and Machinery
In using the kinematics model to realize the control of the upper retort robot, for the special structure of the rotary upper retort robot, the forward kinematics model was established by improving the Denavit-Hartenberg method, and then the inverse solution expression was analyzed and verified. The simulation results of the workspace showed that the upper retort robot designed in this experiment could complete the tasks of tiling the whole layer and detecting the upper retort. Meanwhile, the hybrid curve method was used to generate the motion trajectory, and the time history of joint angle, angular velocity and acceleration were analyzed. …
Research On Trajectory Optimization Algorithm Of Palletizing Robot Based On Jitter And Time, Xiao Lai
Research On Trajectory Optimization Algorithm Of Palletizing Robot Based On Jitter And Time, Xiao Lai
Food and Machinery
The palletizing robot was analyzed through its constructure, and constructed its kinematics model and expressed the function of the model. On this basis, used the cubic spline function to carry out reasonable trajectory planning according to the working conditions of the robot, and established the time and jitter as the most optimization model of optimal target. And then used particle swarm optimization to optimize the target model. Through further experimental verification, the results show that the trajectory planning method proposed in this paper can improve the efficiency of the palletizing robot while ensuring stability.
New Cycle Temperature Measurement And Control System In Kojibank, Jia-Le Xu, Dan-Ping Huang, Jian-Ping Tian, Shao-Dong Yu, Dan Huang, Hui-Bo Luo, Ying Tian, Liang Liu
New Cycle Temperature Measurement And Control System In Kojibank, Jia-Le Xu, Dan-Ping Huang, Jian-Ping Tian, Shao-Dong Yu, Dan Huang, Hui-Bo Luo, Ying Tian, Liang Liu
Food and Machinery
In order to solve the problems of uneven fermentation of koji bticks, multiple temperature measurement points, complicated temperature structure and unsuitable fine-tuning and control of the temperature system in the traditional koji bank, a dual neural network control algorithm and internal circulation pipeline structure were proposed to achieve real-time temperature measurement and control of the koji bank. The internal air circulation in the room is also introduced. After experimental testing, the system works stably, and can accurately measure and control the ambient temperature of the koji bank during the fermentation process of the koji bricks, so that the temperature in …
Design Of Bonding Device For Mounting Box And Analysis Of The Key Structure And Function, Ming-Min Dong, Ying Li, Chong-Chong Xie, Hai-Shan Li, Jian-Hui Yang
Design Of Bonding Device For Mounting Box And Analysis Of The Key Structure And Function, Ming-Min Dong, Ying Li, Chong-Chong Xie, Hai-Shan Li, Jian-Hui Yang
Food and Machinery
In order to adapt to the demand of diversification of gift box packaging, aiming at the low efficiency and high cost of the current production mode of artificial assembly line in packaging enterprises, an adhesive device for mounting box was designed. The device was based on the process of assembly line production mode and mainly composed of image acquisition unit, spray unit, grab unit and press unit. The image processing of a shell product and the motion simulation analysis of the manipulator were carried out in Matlab respectively. The result of image processing showed that Canny operator had better effect …
Research On Temperature Measurement Of Fresh Food By Ir Imaging Technology, Li Cheng
Research On Temperature Measurement Of Fresh Food By Ir Imaging Technology, Li Cheng
Food and Machinery
In this study, the application of infrared thermal imaging technology in the detection of fresh agricultural products in cold chain of food was explored. Two fresh agricultural sugar beets and cucumbers were selected and placed on a tray, each covered with three materials (Tyvek, Metallized PET, Metallized Foam PET) to produce a different coated food tray. The food tray was placed in the cold room during the simulation distribution. The surface temperature of the food tray was detected and compared with the infrared thermal imaging camera and the needle detector. The results showed that the temperature measured by the infrared …
Construction Of Green Food Packaging System Based On The Strategic Management Of The Supply Chain, Lu Zhao
Construction Of Green Food Packaging System Based On The Strategic Management Of The Supply Chain, Lu Zhao
Food and Machinery
In the context of increasingly-prominent global resources and environmental issues, this paper takes thewhole life cycle assessment as the basic principle, combining the basic characteristics of the supply chain network system of food packaging industry, and uses the core links-market investigation-packaging design-material selection-manufacturing and supporting manufacturing-recycling and processing-are the entry point. The green food packaging industry management process and technical system based on the strategic management of the supply chain cycle are initially constructed, and put forwards the practice path and future trend of the green food packaging system in the new era.
Packaging Design Of Children's Snack Food Based On Multi-Dimensional Interesting Expression, Li-Li Qiu
Packaging Design Of Children's Snack Food Based On Multi-Dimensional Interesting Expression, Li-Li Qiu
Food and Machinery
On the basis of analyzing the current development of children's snack food and its packaging design, children’s psychological cognitive characteristics during growth were discussed, and the important meanings for innovating packaging design of their snack food according to those characteristics were also put forward. Combined with the information from relevant literature, it was pointed out that the multi-dimensional interesting expression of children's leisure food packaging design should adhere to the basic principles of “safety first, interest and safety considered, and ‘people-oriented’ personalization”. The interesting expression of children's leisure food packaging should be realized through the multi-dimensional expression of color, image, …
Translation And Expression Of Regional Cultural Elements In Tourism Food Packaging Design, Jiang-Dong Shan
Translation And Expression Of Regional Cultural Elements In Tourism Food Packaging Design, Jiang-Dong Shan
Food and Machinery
In view of the main problems of tourism food packaging at present, this paper points out the important values of introducing regional cultural elements into tourism food packaging design, and elaborates the expression strategies of regional cultural elements in tourism food packaging design from the perspective of theoretical bases, translation processes and existing typical cases, and finally puts forward the development direction of regional cultural symbol innovation design into tourism food packaging in the future, aiming at realizing the "win-win" between spreading regional characteristic culture and promoting the benign development of tourism food.
Effect Of Cryoprotectant On The Quality Of Quick-Frozen Pumpkin Puree And Its Mechanism, Dan-Lu Yang, Yi Shi, Jin-Hong Wu, Yu Ge, Xiang-Hong Li, Shao-Yun Wang
Effect Of Cryoprotectant On The Quality Of Quick-Frozen Pumpkin Puree And Its Mechanism, Dan-Lu Yang, Yi Shi, Jin-Hong Wu, Yu Ge, Xiang-Hong Li, Shao-Yun Wang
Food and Machinery
In order to evaluate the effect of novel cryoprotectants composed of pectin, collagen peptide and trehalose on the quality of quick-frozen pumpkin puree and relative mechanism, the stability of the pumpkin puree was characterized by the water separation proportion, average particle size and Zeta potential value, and the product quality was evaluated by texture properties, color and total soluble solid content. Scanning electron microscope (SEM) and laser scanning confocal microscope (CLSM) were also used to observe the microstructure of the sample. The results showed that the cryoprotectants could significantly slow down the increase tendency in WSP and particle size, and …
Prediction Model Research Of Ssc In Watermelon Based On Deep Learning And Visible/Near Infrared Spectroscopy, Shuang Wu, Guo-Jian Li, Deng-Fei Jie
Prediction Model Research Of Ssc In Watermelon Based On Deep Learning And Visible/Near Infrared Spectroscopy, Shuang Wu, Guo-Jian Li, Deng-Fei Jie
Food and Machinery
In this study, near infrared spectroscopy combined with chemometrics building models to was used to detect the soluble solid contents from watermelon,through four methods, K nearest neighbors regression, Random forest regression, convolution neural network, convolution neural network added residual-block. Some deep learning modules with image processing, coding modules in 1-d ways and apply in Visible/Near-infrared spectroscopy for modeling exploration was used. As a result, deep learning modules showed great potential in Visible/Near-infrared spectroscopy data processing, and CNN model got 0.855 9 correlation coefficient and 0.778 1 °Brix RMSEP in prediction-set. The Res-CNN model achieved 0.893 2 correlation coefficient and 0.710 …
Research On The Optimization Of Ultrasonic Assisted Extraction Technology And Antioxidant Activities Of Polyphenols Extracted From Green Leaves Ramie, Xiao-Ting Zhang, Man-Sheng Wang, Hao-Nan Qiu, Feng-Ling Ye, Shi-Qi Zhi, Long Chen, Qiang He, Yan-Zhou Wang, Yi Dong
Research On The Optimization Of Ultrasonic Assisted Extraction Technology And Antioxidant Activities Of Polyphenols Extracted From Green Leaves Ramie, Xiao-Ting Zhang, Man-Sheng Wang, Hao-Nan Qiu, Feng-Ling Ye, Shi-Qi Zhi, Long Chen, Qiang He, Yan-Zhou Wang, Yi Dong
Food and Machinery
In this study, the optimum extraction parameters of polyphenols from leaves of Boehmeria nivea var. tenacissima were optimized, and the antioxidant activity of polyphenols from ramie leaves was evaluated by using gallic acid as a control. Results of polyphenols extraction experiment showed that the ultrasonic power and ultrasonic time have less effect on the amount of polyphenols extraction, and the influence of three factors on polyphenols extraction was ordered as: ethanol concentration (significantly)＞ extraction temperature ＞ solid-liquid ratio. Finally, the optimized polyphenols extraction process parameters were verified and determined as: 1∶33 (g/mL) of liquid-solid ratio, 40% of ethanol concentration and …
Optimization Of Extraction Conditions And Antioxidant Activity Of Curcuma Longa Polysaccharides And Flavonoids By Response Surface-Satisfaction Function, Min-Na Hou, Shao-Ping Hou, Man-Fang Wu, Shan Wang, Xiu-Juan Peng, Feng Liu, Huan-Huan Yan
Optimization Of Extraction Conditions And Antioxidant Activity Of Curcuma Longa Polysaccharides And Flavonoids By Response Surface-Satisfaction Function, Min-Na Hou, Shao-Ping Hou, Man-Fang Wu, Shan Wang, Xiu-Juan Peng, Feng Liu, Huan-Huan Yan
Food and Machinery
The ethanol concentration, solid-liquid ratio, ultrasonic time and temperature were optimized by response surface-satisfaction function with extraction rate of polysaccharide and flavonoid from Curcuma Longa as response values. The results showed that the optimum extraction conditions of C. Longa polysaccharide and flavonoids were as follows: water as extraction solvent, ultrasonic temperature 50 ℃, material-liquid ratio 1∶22 (g/mL), ultrasound time 20 min. The extraction rate of polysaccharide and flavones were 1.01% and 0.23% respectively, and the satisfactory degree is 0.823 7. The difference between the predicted value was very small, which showed that the extraction process was reliable and feasible. The …
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Food and Machinery
The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F综合=1.214 2×(0.386 2F1+0.241 2F2+0.196 2F3). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of …
Effects Of Cut Tobacco Width And Drying Methods On Cigarettes With Different Specifications, Kai-Min Zhou, Ding Ding, Jin He, Yan-Qiong Liu, Kai-Jian Sun, Ke Sheng, Hao-Bo Zhang, Ru-Xin Shu
Effects Of Cut Tobacco Width And Drying Methods On Cigarettes With Different Specifications, Kai-Min Zhou, Ding Ding, Jin He, Yan-Qiong Liu, Kai-Jian Sun, Ke Sheng, Hao-Bo Zhang, Ru-Xin Shu
Food and Machinery
In order to study the effects of cut tobacco width and drying methods for different cigarette sizes on cigarette physical characteristics, mainstream cigarette smoke and cigarette making machine operating conditions, tobacco with cutting width of 0.8, 0.9, and 1.0 mm and drying methods of KLD and HDT were selected for experiments on middle, slim and short cigarette making machines. For the same size cigarettes, cigarette circumference and weight was instant. Results show that: ① Compared to cylinder drying, for the pneumatic drying cigarettes, pressure drop was increased, hardness was increased, and content of loss of tobacco from the ends was …
Research Progress Of Cryogenic Liquid Quick-Freezing And Its Application In The Processing Of Aquatic Products, Xi Zhao, Xue-Peng Li, Jin-Xiang Wang, Wen-Hui Zhu, Yong-Xia Xu, Jian-Rong Li, Ting-Ting Li, Xiao-Hua Guo
Research Progress Of Cryogenic Liquid Quick-Freezing And Its Application In The Processing Of Aquatic Products, Xi Zhao, Xue-Peng Li, Jin-Xiang Wang, Wen-Hui Zhu, Yong-Xia Xu, Jian-Rong Li, Ting-Ting Li, Xiao-Hua Guo
Food and Machinery
The working principle and technical characteristics of cryogenic liquid quick-freezing technology was introduced in this paper, then the research and development of freezing medium was discussed. The current research status, technical issues and the development trend of the application of cryogenic liquid quick-freezing technology in aquatic products processing was mainly summarized and discussed.
Application Of Microwave Treatment Technology In The Field Of Food Drying, Pan-Pan Liu, Guang-Yue Ren, Xu Duan, Li-Wei Jin, Ying-Min Zhang, Li-Ping Ma
Application Of Microwave Treatment Technology In The Field Of Food Drying, Pan-Pan Liu, Guang-Yue Ren, Xu Duan, Li-Wei Jin, Ying-Min Zhang, Li-Ping Ma
Food and Machinery
Microwave has extremely strong penetrability and highly selective heating of only polar molecules, and its radiation effect can enhance the heat and mass transfer efficiency of moisture in the drying process. Therefore, microwave treatment technology has been widely used in the field of food drying. The mechanism and characteristics of microwave treatment were discussed in this review. Compared with the traditional drying method, the microstructure of materials under microwave treatment has more pores and less collapse, which is conducive to the removal of water, increases the mass transfer rate, reduces the drying energy consumption and improves the storage rate of …