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Articles 4471 - 4500 of 4720
Full-Text Articles in Life Sciences
Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits, Qiu Jiarong, Wang Zejin, Zhang Liangqing, Lin Zhenshan
Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits, Qiu Jiarong, Wang Zejin, Zhang Liangqing, Lin Zhenshan
Food and Machinery
Banzai banana was treated by 0 ℃ cold shock 2, 3, 4, 5 h and 3 ℃ cold shock treatment 4, 6, 8, 10 h, stored at (8±0.5) ℃ of 30 d, ripened at (20±0.5) ℃ of the constant temperature box, and the chilling injury symptoms and postripeness were observed. And 3 ℃ cold shock treatment 6 h of banana fruits were regularly sampled and measured cold resistance physiological indexes during the period of (8±0.5) ℃. The results showed that: compared with the control group, 3 ℃ cold shock 6h could significantly reduce the chilling injury index, improve the quality …
Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection, Tian Pan, Lu Shiling, Guo Sujuan
Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection, Tian Pan, Lu Shiling, Guo Sujuan
Food and Machinery
Mutton's biochemical, physicochemical and microbial indexes were measured with a temperature-time indicator system based on lipase detection in the cold chain logistics of mutton. These indexes include TVBN, POV, shear force, the total number of microorganisms, pH, muscle color odor, flexibility, organization morphological etc. The results showed that the color of the indicator card was associated with the freshness of mutton directly. When the mutton was at first grade, the pH of the mixed indicator was greater than 7.5, the color was purple, blue, green, blue, turquoise. When at second grade, the pH of mixed indicator was 7.50～6.80, the color …
Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai
Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai
Food and Machinery
Polysaccharide was extracted from banana peels by water extraction-alcohol precipitation method, and its content was determined by phenol-sulfuric acid method. Besides, the moisturizing effect of banana skin polysaccharide was evaluated. A kind of hand cream was prepared by the application of the polysaccharide extracted from banana peels. The results showed that the content of banana skin polysaccharide was 3.99% and it can keep good moisturizing effect for 24 h. Besides, the hand cream prepared with banana skin polysaccharide was exposed to be detected its physical and chemical index, sensory index and hygienic index. Results showed that all of these indexes …
Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying, Wang Ping, Yi Jinyong, Bi Jinfeng, Liu Xuan, Zhou Linyan, Chen Qinqin, Zhong Yaoguang
Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying, Wang Ping, Yi Jinyong, Bi Jinfeng, Liu Xuan, Zhou Linyan, Chen Qinqin, Zhong Yaoguang
Food and Machinery
Based on the hot air drying characteristics, the effects were studied for pre-drying time, puffing temperature, vacuum temperature, vacuum time and puffing times on color, crispness, hardness, rehydration of jackfruit products. The results indicated that the technological conditions of hot air-explosion puffing drying were: hot air drying temperature 60 ℃, pre-drying time 3 h, puffing temperature 90 ℃, vacuum drying temperature 60 ℃, vacuum time 2.5 h, puffing times 5 times, residence time 5 min, and vacuum degree -0.098 MPa. Under these conditions, the values of ΔE, L, b, hardness, hardness, crispness, rehydration rate were 3.30±058, 54.19±0.13, 28.95±0.16, 4 830.82±734.43, …
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi
Food and Machinery
Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, …
Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin
Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin
Food and Machinery
The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing …
Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai
Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai
Food and Machinery
Based on the system of 17 factors affecting consumer's seeking food safety information behavior, Fuzzy set theory and DEMATEL method was used to discover the factors' attributes and their relations, then identify 7 critical factors among the system, including consumers' education level, the degree of attention to food safety, consumer attention to health, the perceived risk of food safety, product knowledge, food brands, the food certification of quality, According to the conclusion, enterprises should strengthen product quality and brand construction, promote food safety certification.
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan
Food and Machinery
Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.
Construction Of Chinese Food Safety Education Mechanism, Li Na
Construction Of Chinese Food Safety Education Mechanism, Li Na
Food and Machinery
With the frequent exposure to food safety incidents in recent years, people pay more attention to food safety, and a scientific and effective food safety education system should be established, to ensure that all related with food safety food safety knowledge and the main body has a corresponding identity, to minimize formation damage food safety incidents. Clearly, China's food safety education is not up to the requirements, not only the lack of overall organization and coordination of the administrative organ, and when it comes to food safety food enterprises, administrative organs, the media and consumers everywhere in education, there are …
Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang
Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang
Food and Machinery
The postharvest vegetables have high respiration rate and are easy to perish at high temperature with high moisture. Therefore, it is very important for postharvest vegetables to precool the temperature approach the appropriate storage temperature. Then the vegetables are stored, transported, sold and preserved in fridges in the condition. Cold chain logistic is a physical method, keeping qualities and prolonging the shelf life of vegetables, and then providing customers with fresh, green, safety, nutrition vegetables. In this review, the author described situations and applications of precooling, storage, transportation and marketing of vegetables at home and abroad, which provide a reference …
Preparation Of Immobilized Lipoxygenase Onto Magnetic Fe3O4 Nanometer Particles, Ding Wenwu, Cao Ruyi, Sun Mingzhen, Xia Yunkong
Preparation Of Immobilized Lipoxygenase Onto Magnetic Fe3O4 Nanometer Particles, Ding Wenwu, Cao Ruyi, Sun Mingzhen, Xia Yunkong
Food and Machinery
Lipoxygenase which is a kind of peroxidase could be used in many facets of industry. The stability and using times of the enzyme would be increased after the enzyme was immobilized by appropriate methods and materials. In this study, nanometer Fe3O4 was prepared by hydrothermal method and modified with SiO2 and KH550 to obtained composite carriers. Lipoxygenase was immobilized on the composite carriers by glutaraldehyde. The influence factors on enzyme activity for free and immobilized enzyme were studied. The TEM results showed that the black nanoparticles were rod shaped. The mass of enzyme immobilized on the …
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants, Han Bangxing, Peng Huasheng, Zhang Ling
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants, Han Bangxing, Peng Huasheng, Zhang Ling
Food and Machinery
To explore the relationship between the essential oils from the rhizomes of Chinese Atractylodes medicinal plants in Dabie Mountains and its eastern hilly regions and the medicinal products. The medicinal plants of Atractylodes regions were investigated successively, GC—MS analysis was performed for 14 samples of different areas, and cluster analysis and principal component analysis were carried out by SPSS. Result: The colour of the essential oils of A. macrocephala, its transition types and A. chinensis was lighter, while of A. lancea in low altitude areas it was deeper.Clustering results showed that three categorizations were clustered. A. macrocephala was in a …
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea, Li Tingting, Shi Yerong, Wu Caie, Fangshengzuo, Pan Haixia, Zhu Zhenji
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea, Li Tingting, Shi Yerong, Wu Caie, Fangshengzuo, Pan Haixia, Zhu Zhenji
Food and Machinery
To evaluate the quality of Cyclocarya paliurus (Batal) Ijinskaja tea, main chemical compounds, agricultural chemicals residues, and aroma compounds of Cyclocarya paliurus tea were analyzed. The aroma compounds of Cyclocarya paliurus tea were extracted by headspace solid-phase microextraction (HS—SPME), and analyzed by gas chromatography-mass spectrometry (GC—MS). The results showed that the contents of total flavonoids, polysaccharide, triterpene saponinsin of Cyclocarya paliurus tea were 0.73%, 2.53% and 0.88%, respectively. As for pesticide residues in Cyclocarya paliurus tea, 23 kinds of pesticide residues are below the limit of detection. The content of lead, arsenic, and mercury in Cyclocarya paliurus tea were 2.27, …
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem, Han Dan, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem, Han Dan, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
Tobacco is hygroscopic products, and the moisture content has a significant impact on its quality. The relaxation time of different cigarette samples were measured by low-field NMR techniques to study the moisture adsorption mechanism and the microstructure difference between different tobacco samples which in different water content and were observed by ESEM. T21 values are the most sensitive indicators reflected the bonding strength of water. The dominated way of tobacco absorption is through the capillary sorption while after adding a polar group such as a hydroxyl the absorption mechanism steering chemisorptions. Spongy tissue and palisade tissue is an important organizational …
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco, Zhang Xuqian, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco, Zhang Xuqian, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
The water content of mainstream smoke components is closely associated with the sensory comfort of smoking, and it was also susceptible to the environment. In order to improve the stability of the water content in cigarette tobacco, the effective two-way water-blocking additive was developed of aliphatic hydrocarbons and compound sugars, the synergy of both additives made the water content of tobacco under a good control. The function of the additive was proved by testing in the simulation environment (RH=32% and RH=84%) in 35 ℃. Finally, proved that when added 1.0% aliphatic hydrocarbon (GY) and 0.1% polysaccharose (B), a good two-way …
Effect Of Ozone Treatment On Quality Of Steamed Breads, Li Bo, Gao Xin
Effect Of Ozone Treatment On Quality Of Steamed Breads, Li Bo, Gao Xin
Food and Machinery
The wheat was treated by ozone fumigation method at concentration of 5 mg/L for 0, 0.5, 1.0, 1.5 and 2.0 h, respectively. Then the wheat flour was used to make steamed bread. The ozone treatment effect on steamed bread quality was evaluated by the specific volume, texture profile analysis, and sensory evaluation. The aspect ratio increased with the increased ozone treatment time, however, the specific volume increased first and then decreased. For the texture profile analysis, 1.0 h ozone treatment could reduce the α-amylase activity and increase the gluten content, which increased the hardness and elasticity of the steamed bread. …
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut, Zhu Qingqing, Zhang Wenju, Cai Qin, Chen Qin
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut, Zhu Qingqing, Zhang Wenju, Cai Qin, Chen Qin
Food and Machinery
Ara h 2 is one of the major allergen in peanut. Raw peanut was subjected to a series of sequential treatments, such as protein extraction, DEAE-Sepharose Fast Flow anion-exchange chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS—PAGE) recovery. The purified protein was identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI—TOF/MS). The results showed that the highly purified protein could be obtained by this method and was identified as Ara h 2 by MALDI—TOF/MS. The molecular weights of two constituents were 18.5 kD (Ara h 2.01) and 20.1 kD (Ara h 2.02). Recovery rate of column chromatography …
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice, Wang Peng, Yang Liu, Xiao Zhigang, Xie Tiemin, Li Zhe, Xie Bing
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice, Wang Peng, Yang Liu, Xiao Zhigang, Xie Tiemin, Li Zhe, Xie Bing
Food and Machinery
The retrogradation and crystallization characteristics of restructured rice were studied by DSC and XRD, and the effect of stabilized rice bran on Avrami equation and retrogradation behavior of restructured rice were analyzed. The results indicated that stabilized rice bran has a significant inhibition on retrogradation of restructured rice. The rate constant k of restructured rice with stabilized rice bran was the lowest in the test samples, and the development of crystal showed instantaneous nucleation; the V-type diffraction pattern and less B-type diffraction pattern were found in the restructured rice with stabilized rice bran after 7 days storage, which indicated that …
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014, Cai Wenhua, Hu Shuguang, Xu Xiumin
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014, Cai Wenhua, Hu Shuguang, Xu Xiumin
Food and Machinery
According to monitoring data of rice of Guangdong from 2012 to 2014, assessment on exposure of lead, cadmium in Guangdong residents was made by the method of China Total Diet Study. The contents of lead, cadmium in the rice of Guangdong were measured through the food safety risk monitoring from 2012 to 2014. The margin of exposure (MOE) of lead, estimated monthly intake (EMI) of cadmium were worked out as evaluation criteria. The over limit rate of lead, cadmiumin in Guangdong Province rice were 0.11%, 622% respectively. In addition to parts of cadmium in rice exceed the standard rate is …
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard, Liu Miaofen, Liu Jia, Qiu Peili
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard, Liu Miaofen, Liu Jia, Qiu Peili
Food and Machinery
Introduced a way to measure 16 kinds of phthalate esters from wine by using internal standard on GC—MS. Diethyl terephthalate as the internal standards were added in wine, after reduced the alcohol concentration by adding distilled water. The hexane extraction efficiency of 16 kinds of PAEs was improved significantly. The results revealed that the quantitative detection of the linear was in a range of 0.25～6.00 mg/L, which the correlation coefficient was more than 0.997. Through the measurement of real samples, the method recovery was in 31.2%～109.0%, and the RSD was lower than 10%. To summarize, this approach was easy to …
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd, Shang Tingting, Kuang Mengting, Hu Xingxi, Xiong Xingyao, Lu Ying
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd, Shang Tingting, Kuang Mengting, Hu Xingxi, Xiong Xingyao, Lu Ying
Food and Machinery
A method of reversed-phase high performance liquid chromatography (HPLC) coupled with evaporative light scattering detection (ELSD) was developed for the determination of α-solanine and α-chaconine in potato，and determine the contents in different samples. The results showed α- solanine and α- chaconine can be obtained good separation and high efficiency peaks when took 0.1% trifluoroacetic acid water and acetonitrile as mobile phase with gradient elution, and the drift tube of ELSD detector was 98 ℃, the pressure of nebulizing gas was 6.90 kPa. α-solanine and α-chaconine could be extracted with 100 times the mass 1% formic acid in methanol at 70 …
Application Of New Type Of Antiseptic Natamycin In Liquid Feed, Lei Dezhu, Huang Yongjian
Application Of New Type Of Antiseptic Natamycin In Liquid Feed, Lei Dezhu, Huang Yongjian
Food and Machinery
Inhibition effects were investigated for new type of antiseptic natamycin and the combination of natamycin and sodium diacetate on common mildews, including Aspergillus niger, Rhizopus niveus, Mucor corticolus, Penicillium glaucum. The results indicated that the minimal inhibition concentration of natamycin was 3～6 mg/L, while the optimized inhibition ratio was 4 mg/L to 3 g/L in the combination. Destructive storage test was also conducted at 10, 20 and 30 mg/L respectively in this paper, and little difference were observed according to the result by plate counting. 100% inhibition effect of natamycin at 10 mg/L could be expected to last for 18 …
Adulteration Detection Of Honey Based On Electronic Tongue, Jia Hongfeng, Li Wei, Duan Lili, He Lian, Deng Hong
Adulteration Detection Of Honey Based On Electronic Tongue, Jia Hongfeng, Li Wei, Duan Lili, He Lian, Deng Hong
Food and Machinery
An electronic tongue was used to analyze unadulterated and adulterated honey samples. The response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). The results indicated that electronic tongue could recognize unadulterated and adulterated honey samples (the adulterated ratio of high fructose syrup was above 5%). Coefficient of determination between sensors response signals and the ratio of high fructose syrup of PLS model was 0.992 0. The prediction error of PLS model was within 5% (the adulterated ratio of high fructose syrup was between 10% to 70%). It was proved that electronic …
Research On Rapid Identification Methods Of Edible Starch, Tang Xiaolan, He Yan, Huang Yan
Research On Rapid Identification Methods Of Edible Starch, Tang Xiaolan, He Yan, Huang Yan
Food and Machinery
Using ordinary optical microscope technology, by comparing the granule shape and size of kudzu root starch, fern root starch, lotus root starch, lily starch, cassava starch, corn starch, sweet potato starch, potato starch, to identify the source and types of starch, solved the difficult problem of starch adulteration. This method is simple, less equipment investment, easy maintenance, low cost, batch testing, especially suitable for rapid supervision, inspection and a lot of starch samples for detection in business, facilitating the popularization.
Investigation, Analysis And Countermeasures On Disease Resistance Of The Grape In Lixian Country Vineyards, Ye Chun, Zhou Wenhua, Tang Nai, Zhang Qun
Investigation, Analysis And Countermeasures On Disease Resistance Of The Grape In Lixian Country Vineyards, Ye Chun, Zhou Wenhua, Tang Nai, Zhang Qun
Food and Machinery
In order to better carry out the prophylaxis and treatment work of grape diseases, and reduce economic losses caused by diseases, the diseases survey in Lixian County vineyards in the northwest of Hunan was put up by the system observation and general survey method, and relevant books searching, experts consultation. The results were as follows: The grape had 13 kinds of diseases in Liyang Plain. The main diseases were downy mildew, gray mold, fruit cracking, penicillium and soft rot. The diseases reached the peak in July and August. Differences lies in disease resistance of different grape varieties, and the strong …
Development Of Aging Measuring Device For Flour Food, Leng Jinsong, Zhu Zhu
Development Of Aging Measuring Device For Flour Food, Leng Jinsong, Zhu Zhu
Food and Machinery
Determination of the aging degree on flour food, used to measure by TA-XT2i texture analyzer, Differential Scanning Calorimetry(DSC), X-ray, Raman spectroscopy, Nuclear magnetic resonance spectroscopy, and α-amylase methods. But the these methods need expensive equipment, a lot of inspection instruments and reagents, well practicing operator, high maintenance costs. A flour food aging degree measuring device, the instrument adopts the electric motor control, can automatically measure and record from the field measurement data, overcomes the disadvantages of the above methods, manual and mechanical device operation in one, just simple training can operation, less subsidiary consumables can meet the laboratory use, and …
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine, Hu Jianping, Yang Lihong, Yang Deyong, Huang Yingsa
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine, Hu Jianping, Yang Lihong, Yang Deyong, Huang Yingsa
Food and Machinery
Three-dimensional dicing machine has some advantages of high efficiency, compact structure and not easy to be clogged. However, there is always uneven phenomenon on the diced section, especially when cutting big side block. In order to improve the quality of dice, analyzed the mechanism of three-dimensional dicing, established the curve equation of inclined section of fruits and vegetables block, analyzed the main affecting factors of the quality of diced section and divided diced sections into three shapes of right deviation, left deviation and symmetrical. Using relative deviation and gradient of the section as evaluation index to analyze the effects of …
Design And Test Of Gear Pump Transmission Of Tomato Harvester, Hao Zhaohui, Yang Xuejun, Zhou Junping, Zhang Zhishan
Design And Test Of Gear Pump Transmission Of Tomato Harvester, Hao Zhaohui, Yang Xuejun, Zhou Junping, Zhang Zhishan
Food and Machinery
In order to solve the unreliable problem of the v-belt drive of the gear pump in tomato harvester，the transmission device of circular arc tooth synchronous belt of tomato harvester gear pump was designed. The selection and design calculation of synchronous belt pulley, the analysis and design of the tension device and calculation of tension was carried out. The no load test of the whole machine shows that: the arc tooth belt transmission of tomato harvester gear pump worked smoothly and reliably, the belt vibration was relatively small, the belt temperature was normal, the oil cylinder, motor and brake ran well, …
Improvement And Simulation On Transmission System And Transverse Sealing Mechanism Of Automatic Vertical Packaging Machine, Liu Haisheng, Zhang Jun, Li Han, Xie Bangyin
Improvement And Simulation On Transmission System And Transverse Sealing Mechanism Of Automatic Vertical Packaging Machine, Liu Haisheng, Zhang Jun, Li Han, Xie Bangyin
Food and Machinery
The composition, working principle and technical requirement of automatic vertical packaging machine are discribed.The transmission systems and eccentric sprocket with variable speed are designed. Applying dimension-driven technology and “formula” function of Solidworks software, parametric design and modeling of automatic vertical packaging machine are realized. The simulation results show that larger drive sprocket limit angle can be obtained by increasing center distance of eccentric sprocket mechanism, and the heat sealing point of transverse sealing mechanism and sprocket offset corresponding packet length can be determined from the output movement characteristics of eccentric sprocket mechanism, this can improve the design quality and efficiency …