Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (78)
- Quality (46)
- Antioxidant (34)
- Food safety (34)
- Machine vision (28)
-
- Polysaccharide (27)
- Principal component analysis (24)
- Texture (23)
- Flavor (20)
- Numerical simulation (20)
- Packaging design (20)
- Physicochemical properties (19)
- Fermentation (18)
- Polyphenols (18)
- Uncertainty (17)
- Biological activity (16)
- Detection (16)
- Food (16)
- Preservation (16)
- Process optimization (15)
- Protein (15)
- Rapid detection (15)
- Stability (15)
- Apple (14)
- Deep learning (14)
- Volatile components (14)
- Extraction (13)
- Flavonoids (13)
- Microstructure (13)
- Sensory evaluation (13)
Articles 4261 - 4290 of 4720
Full-Text Articles in Life Sciences
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Food and Machinery
This article states the reform of the commercial automatic-multifunction frying machine with both machine design and automation technology, which aims to achieve the frying foods being fed in and out automatically as well as the oil-water separation for oil saving. It proposes the overall solution and the general design of both mechanical part and electrical control section, and elaborates on the automatic control device of water for oil-water separation, reduction gearbox, mechanism of chain and chain wheel, driving shaft coupler and bearing block, claw structure for catching fried food. This reformed device will have bright application prospect for it can …
Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan
Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan
Food and Machinery
Combined with the present status of the pepper processing in China, in order to reduce the labor intensity, and improve production efficiency and product quality, a kind of threshing and peeling wet pepper machinery was designed. There are five basic components of this machinery: threshing device, scratch device, microwave processing device, peeling device and screening device. The whole process uses the electric motor to provide the energy, which can reduce the noise effectively. And through simulation experiments, it is concluded that the device can effectively thresh and peel wet pepper, and work efficiency can reach up to 100 kg/h. The …
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Food and Machinery
The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL …
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue
Food and Machinery
The enzymatic browning of pear juice was one of the major technical challenges during storage and processing. It reduced the value of pear juice such as the appearance, flavor and other quality. In this paper, crisp pear was selected as material. The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid, calcium chloride, citric acid, β-cyclodextrin, EDTA and their combination were studied. The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid> calcium> citric acid> β-cyclodextrin> EDTA within the range of concentrations selected. And there was …
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Food and Machinery
Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Food and Machinery
A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of …
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Food and Machinery
Taking the absorbability and desorption properties as parameters, the purifying conditions of polyphenol from Synsepalum dulcificum seed by macroporous resins, compared with five types of macroporous resins were investigated. The result showed that the X-5 macroporous resins was the best one. Through a nonlinear curve fitting with the Langmuir adsorption models, it was found that the fitting degree of adsorption isotherm and Langmuir function curve was very high. The optimal adsorption process conditions were as followed: pH 5.8, 1.0 mL/min adsorption velocity. Besides, the best desorption conditions were: sample volume 100 mL, desorption velocity of flow 1.5 mL/min, dynamically elute …
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Food and Machinery
The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature …
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Food and Machinery
Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. …
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Food and Machinery
The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.
Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue
Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue
Food and Machinery
Sesame( Sesamum indicum L.）is a widely grown oilseed crops. Sesame meal is a by-product of oil industry. Sesame meal contains plentiful protein which is a good source of sesame bioactive peptides. The current work reviewed the preparation, purification, structure and biological activity of sesame bioactive peptides and discussed its further research development, aimed to provide the references for the related research.
Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong
Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong
Food and Machinery
The basic characteristics and recycling of liquor-making rice husk and relationship between rice husk and liquor-making were introduced mainly. The in-depth studies of liquor-making rice husk can be further improved the quality of new spirit from three aspects that include the total analysis of the physical property, the optimal selection of new varieties, and the innovation of the pretreatment methods. The purpose is to provide some new ideas for future related research, and promote the development of the wine industry in the direction of ecological liquor-making.
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.
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Food and Machinery
Expounded the background of cleaning, evisceration and cooking of sea cucumber, introduced the current situation of sea cucumber on domestic and overseas, and analyzed their techniques contrastly. Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice, for slide sieve, bubble cleaning, evisceration by mechanical stimulation, continuous cooking and extruding. At last the development orientation of applications in the enterprises was prospected.
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.
Application Of Computer Information Technology In Food Enterprise Management, Wei Yin
Application Of Computer Information Technology In Food Enterprise Management, Wei Yin
Food and Machinery
The computer data technology plays a particularly important role in the management of food enterprises. In developed countries which computer technology and enterprise management level is in the advanced position, and computer data technology has been widely used in food enterprise management. In our country, the use of computer technology in food business management has also been a certain degree of development. However, because there are many problems on the use of computer data technology in the food enterprise management, for the popularity of data processing technology is not high, the lack of legal requirements, hardware and software technology is …
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Food and Machinery
Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, …
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Food and Machinery
In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Food and Machinery
Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Food and Machinery
Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass …
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water, Yu Ming, Zhang Quankai, Luo Xiaojun, Chen Haiqiang, Yang Gongming
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water, Yu Ming, Zhang Quankai, Luo Xiaojun, Chen Haiqiang, Yang Gongming
Food and Machinery
The removal efficiency of electrolyzed oxidizing water on biofilm of Staphylococcus aureus was studied. Electrolyzed oxidizing water showed obvious damage on the Staphylococcus aureus biofilm，including substantially destroyed external matrix, severely destroyed cells and decreased bacterial number observed with SEM（scanning electron microscope）on 5 000-times and 40 000-times. The removal efficiency could be reduced significantly by prolonging storage time of oxidation potential acidic water , raising preservation temperature and the presence of organic interfering substances. The removal efficiency of sealing preservation was superior to openning preservation. The available chlorine, pH value and redox potential had a synergistic effect on the removal efficiency. …
Study On Influence Of Amino Acids Commercial Cigarette Sensory Quality By Partial Least Square Regression, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Luo Juanmin, Xu Da, Zhang Xiaoming, Su Jiakun
Study On Influence Of Amino Acids Commercial Cigarette Sensory Quality By Partial Least Square Regression, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Luo Juanmin, Xu Da, Zhang Xiaoming, Su Jiakun
Food and Machinery
The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of free and hydrolyzed amino acids contents on sensory quality of 10 different kinds of commercial tobacco. The results showed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids have the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids have the most significant influence on smoke characteristics. It indicates that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids have …
Screening Of Lactic Acid Bacteria From Sichuan Bacon And Analysis On Its Acid Production Characteristics And Amino Acid Production, Liu Youqing, Huang Dan, Yu Hua, Mao Xiang, Liu Dayu, Cheng Hua
Screening Of Lactic Acid Bacteria From Sichuan Bacon And Analysis On Its Acid Production Characteristics And Amino Acid Production, Liu Youqing, Huang Dan, Yu Hua, Mao Xiang, Liu Dayu, Cheng Hua
Food and Machinery
The lactic acid bacteria were screened in Sichuan bacon, and the acid production characteristics and amino acid products were also stydied. Using culture methods, lactic acid bacteria were isolated and screened from Sichuan bacon, and identified by 16S rDNA sequencing technique. Studied the growth metabolism and acid production capacity on the different temperature, pH, NaCl concentration, nitrite concentration and fermentation products of amino acid. The results showed that the isolation strain was Lactobacillus paraplantarum. Through conditions of producing acid and free amino acid analysis, logarithmic growth phase of strain was 6～18 h; the optimum fermentation acid temperature range was 30～40 …
Method For Rapid Discrimination Of Varieties Rice By Using Raman Spectroscopy, Sun Juan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Method For Rapid Discrimination Of Varieties Rice By Using Raman Spectroscopy, Sun Juan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Food and Machinery
The aim of this research was to establish the fast detection method for distinguishing the rice samples from different geographical origins and different breeds in China by using Raman micro-spectroscopy. A total of 123 rice samples from Heilongjiang, Jiangsu and Hunan province were analyzed by Raman spectra, and the data were statistic analyzed by chemometrics. The data was subjected to principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) to distinguish differences among samples from different geographical origins and different species. PCA could classify the rice samples preliminarily and classification model developed by PLSDA was used to classify …
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603, Yang Lixia
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603, Yang Lixia
Food and Machinery
The specific LAMP primers of genetically modified maize NK603 were designed on the basis of the published sequence (GenBank accession number AX342369). Established the specific loop-mediated isothermal amplification (LAMP) method for the detection of the transgenic maize line NK603 strains. The specificity and sensitivity of this method were evaluated. The results showed that LAMP could detect the transgenic maize NK603 from several GM events specifically and effectively with LOD of 0.1%. Since this method is rapid, simple, it could be applied in GMO detection.
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography, Cao Yong, Hua Xiaoman, Zheng Mingzhu, Wang Nan, Liu Jingsheng
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography, Cao Yong, Hua Xiaoman, Zheng Mingzhu, Wang Nan, Liu Jingsheng
Food and Machinery
A capillary gas chromatographic method with flame ionization detector (GC-FID) for the detection of five phthalate esters dimethyl phthalate(DMP), di-ethyl phthalate(DEP), di-butyl phthalate(DBP), di-(2-ethylhexyl) phthalate(DEHP) and dioctyl phthalate(DnOP)
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei
Food and Machinery
The three-dimensional isothermal flow fields of single screws with different values of tip-clearance (0.4, 0.8, 1.2 mm)were simulated by POLYFLOW software. Combined with the particle tracing technique, the effect of different tip- clearance on the flow field and mixing ability of the food melt was also explored. The results show that: the shear rate near the top of the screw flight increases, the average viscosity of food melt decreases, and the conveying capacity of the screw weakens with the decrease of the tip-clearance. On the contrary, with the increase of the tip-clearance, the residence time of the food melt increases …
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan
Food and Machinery
Puts forward a kind of economical and practical pulse transformer with closed magnetic core type, to improve the original pulse transformer, in order to improve the coupling coefficient and decrease the leakage inductance, thus reducing the rising time of output pulse voltage. Using electromagnetic induction principle to analyze and test, to improve the original pulse transformer in adding a reverse parallel auxiliary winding to connect the primary and secondary windings, to study the coupling and the output characteristics of pulse transformer, to take measurement and calculation of the important parameters. The pulse signal of the test is square wave pulse …
Optimization On Tea Carding Technology By Artificial Neural Network, Wang Xiaoyong, Li Bing, Zeng Chen, Li Shangqing, Wu Xiankun
Optimization On Tea Carding Technology By Artificial Neural Network, Wang Xiaoyong, Li Bing, Zeng Chen, Li Shangqing, Wu Xiankun
Food and Machinery
The influences were studied. from tea carding temperature, tea carding time and the amount of leaves on the processing, taking Lu'an green tea as material. Based on the single factor experiment, the optimum parameters were selected. The optimum parameters were as followed: carding temperature 90 ℃, carding time 5 min, and the amount of leaves 1.0 kg. Experimental data were subjected to multivariate first-order regression and multivariate quadratic regression, and two regressing equations were obtained. A neural network model based on the orthogonal experiment data was established to obtain the optimum parameters, final result for temperature at 93 ℃, tea …