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Articles 122041 - 122070 of 256032

Full-Text Articles in Life Sciences

Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing Jul 2016

Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing

Food and Machinery

In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the …

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Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao Jul 2016

Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao

Food and Machinery

An experimental pistachio sorting device based on impact acoustic of pistachio was designed in the study. Judged by the integrated logarithmic decrement difference, the impact acoustic characteristics of pistachio caused by different microphone position, different falling height of pistachios and different tilt angle of collision block was compared and analyzed. The research shows that the result could achieve better sorting reliability under two conditions. First, when the angle between the microphone and the impact surface is 45° with the distance between the microphone and the impact point is about 10 cm; Second, when the pistachios falling height is between 70 …

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Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao Jul 2016

Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao

Food and Machinery

The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids …

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Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo Jul 2016

Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo

Food and Machinery

Low field nuclear magnetic resonance (NMR) technique was used in this study to detect adulterated milk (mixed with water, salt, urea and sucrose) and pure milk, combining with principal component analysis method (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA)The results showed that adulterated milks showed a certain regularity distribution with adulterant proportion in the PCA score plot, and was easy to identify. PLS-DA and LDA were used to establish the discriminant models for all adulterated milks. The accuracy discrimination rates using these two methods to detect milk adulterated with water and urea both were 100%, …

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Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang Jul 2016

Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang

Food and Machinery

A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.

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Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng Jul 2016

Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng

Food and Machinery

Established an UPLC method in determination the amino acids of dairy products, and detected the amino acid content of dairy products processed in different temperature, to identify the spray dried milk through the changes of amino acids contents and composition. The results showed that the calibration curve was linear in the range of 0.003 7～0.052 2 mg/mL of amino acids, the average recovery range of amino acid was from 97.45%～105.65%. It has the advantage of simple, rapid and accuracy in the determination amino acids. With the spray temperature changing, the content of amino acids were different. And the change of …

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Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment, Zhang Xindan, Wang Huihui, Lu Jinshi, Wang Xuejun, Tao Xueheng Jul 2016

Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment, Zhang Xindan, Wang Huihui, Lu Jinshi, Wang Xuejun, Tao Xueheng

Food and Machinery

A new type of shellfish precooked processing equipment is designed. Horizontal slider mechanism, elevating device and precooked device structure are conducted . The corresponding three-dimensional solid model is constructed by use of the CATIA software and the simulation of the device is completed by it. Shellfish precooked equipment can realize the automation of shellfish products, which can reduce human consumption, improve work efficiency and achieve the original purpose of the design.

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Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine, Shi Mingming, Zhou Jie, Jin Yao, Kong Xiaoling Jul 2016

Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine, Shi Mingming, Zhou Jie, Jin Yao, Kong Xiaoling

Food and Machinery

In order to improve the feeding rate of jujube, make jujubes fall into the cups and reduce the rate of the empty cup, the structure of hopper was designed, and the linear reciprocating mechanical vibration device was adopted in the hopper. The virtual simulation analysis of the vibration device was carried out with Adams software. The result shows that the optimum operating speed range of the vibration device is 250～350 r/min and 400～425 r/min, and the feeding efficiency of jujubes is the highest at this time. Finally through the test, the results and the simulation analysis are basically consistent.

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Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion, Shen Liuyang, Zhang Hong, Tang Yurong, Li Yong, Liu Yang, Li Wen Jul 2016

Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion, Shen Liuyang, Zhang Hong, Tang Yurong, Li Yong, Liu Yang, Li Wen

Food and Machinery

A kind of walnut cracking machine with self-grading extrusion which combined the walnut grading with cracking shell was designed and developed, which integrated the two working procedures of walnut grading and cracking shell. This machine mainly consisted of variable-frequency motor, frame, adjusting plate, grading device, cracking shell device, gap adjusting device and so on, and the cracking shell gap and the motor speed could be adjusted. The machine had the characteristics of compact structure, easily to be operated and so on. The Wen-185 walnut was selected as the test object, and the cracking shell tests of prototype were carried out. …

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Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai Jul 2016

Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai

Food and Machinery

Based on microwave technology, a safe, energy-saving and intelligent system is designed to perform online detection and control for sugar crystallization. This online detection and control system, with embedded operating system, is equipped with an embedded microprocessor and ZigBee wireless sensor networks. With the benefit of this system, automatic production machinery of sucrose can work reliably in workshops which are in bad working condition. Furthermore, in sucrose crystallization process, real-time online detection and control for parameters like supersaturation can also be improved. Automation of sugar boiling becomes feasible and quality of refined sugar will be raised to a higher level …

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Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature, Huang Yan, Chen Yanzhu, Chen Rongbing, Zhang Jianming Jul 2016

Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature, Huang Yan, Chen Yanzhu, Chen Rongbing, Zhang Jianming

Food and Machinery

Wuyi Rougui, packing by tin can, pot, aluminum foil bag, and kraft paper bag respectively, storing at room temperature for one year, were use to analyze storage quality the effect of the four different kinds of packages, valued by sensory evaluation and physical-chemical testing with sampling every three months. The results showed that within four kinds of packaging material in this test, the tin-storage was the best for Rougui, and its initial quality could be kept well. Both the aroma and taste maintained almost the same as one year before. The pot- and aluminium foil-bag were worse for storage of …

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Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua Jul 2016

Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua

Food and Machinery

Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins …

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Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua Jul 2016

Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua

Food and Machinery

The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS+· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The …

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Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia Jul 2016

Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia

Food and Machinery

In order to optimize the conditions of microwave assisted extraction of polysaccharides from Enteromorpha intestinals, the effect of 5 factors including microwave power, including the extraction duration, temperature, times of extraction and solid/liquid ratio on the extraction yield, which was investigated by the single factors in experiment. The extraction conditions were further optimized by the response surface methodology with the Design-Expert 8.0.5 software. The results showed that their effects were in the order of temperature > microwave power > times of extraction > extraction duration. The optimal extraction conditions of microwave assisted extraction of polysaccharides from E. intestinals were determined as followed: microwave …

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Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel, Wang Jianhong, Yuan Wei, Han Pingdong Jul 2016

Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel, Wang Jianhong, Yuan Wei, Han Pingdong

Food and Machinery

With dried Eleocharis Tuberosa peel as raw materials, polysaccharide in eleocharis tuberosa peel was extracted by ultrasonic-assisted complex enzyme. Influence of ultrasonic power, ultrasonic treatment temperature, ultrasonic treatment time, complex enzymatic constituent, amount of complex enzyme, on extraction of polysaccharide, were studied. The polysaccharide in Eleocharis Tuberosa peel was purified by water dissolution and ethanol precipitation. The structure of polysaccharide was characterized by IR. Antioxidation property of polysaccharide in Eleocharis Tuberosa peel was determined by UV-VIS spectrophotometer. The result showed that the optimal extraction condition of polysaccharide in Eleocharis Tuberosa peel, were ultrasonic power of 280 W, ultrasonic treatment temperature …

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Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction, Chen Tiebi, Zhao Changhui, He Fulin, Deng Shengguo, Deng Xinbei Jul 2016

Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction, Chen Tiebi, Zhao Changhui, He Fulin, Deng Shengguo, Deng Xinbei

Food and Machinery

Polysaccharide was extracted from seeds of Citrus Grandis in Jiangyong using ultrasonic-assisted surfactant extraction. Based on the results of single-factor designs, three important factors including extraction temperature, extraction time and solid/liquid ratio were considered in the extraction process by the response Surface Method (RSM) with the Box-Behnken Design method. The results showed that the optimum extraction condition was as follows: ultrasound pretreated time of 4 min, extracting time of 50 min, extracting temperature of 71 ℃, SLS addition of 1.5%, and a ratio of solid/liquid of 1∶20 g/mL. The extraction yield of the polysaccharide could reach 4.69%.

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Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo Jul 2016

Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo

Food and Machinery

Orthogonal experiment was employed to optimize the extraction of linolenic acid from perilla seed by supercritical carbon dioxide extraction and the effects were investigated, such as extraction pressure, temperature, time and CO2 flow rate on main fatty acid composition contents. The results showed that the contents of palmitic acid and stearic acid were negatively correlated with extraction pressure and time, had a change trend of descend firstly then ascend coinciding with temperature and CO2 flow rate. Because the contents of oleic acid and linoleic acid had a change trend of descend firstly then ascend coinciding with CO2 …

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Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation, Fan Fangyu, Jiang Shengwang, Cao Yin, Kan Huan, Liu Yun, Guo Lei Jul 2016

Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation, Fan Fangyu, Jiang Shengwang, Cao Yin, Kan Huan, Liu Yun, Guo Lei

Food and Machinery

Using gelatin and arabic gum as the wall material, studied the production process of camellia seed oil microcapsule by complex coacervation. The preparation conditions were determined by observing the morphology of microcapsules and the embedding rate. The orthogonal experiment was carried out to determine the optimum conditions, storage conditions were determined by cumulative release experiments. It was demonstrated that microcapsules are round and well disperse in the high embedding rate conditions; the embedding rate was 88.49% when the complex coacervation was carried as following conditions with the wall material concentration 3%, the ratio of core material to wall material 1∶3, …

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Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef, Long Men, Men Jiali, Zhan Ge, Du Qingfei, Zhou Di, Cai Huazhen Jul 2016

Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef, Long Men, Men Jiali, Zhan Ge, Du Qingfei, Zhou Di, Cai Huazhen

Food and Machinery

Fresh beef was used to study the effects of Curdlan and alcalase on shear force, cooking loss and sensory quality of chilled prepared beef, then the process was optimized. The result showed that, compared the control, Curdlan could has significant effect on the shear force, cooking loss and sensory quality of chilled prepared beef (P<0.05), but no significant on protein and alcalase had a significant hydrolysis of myofibrillar protein. Different level of Curdlan and alcalase had a significant (P<0.05) impact on the shear force, cooking loss of chilled prepared beef and could improve the sensory quality significantly (P<0.05). At last, the best tender process was Curdlan 5.43 mg/g, Alcalase 4.29 U/g and curing time 73.4 h from response surface results by quadratic regression and through the result of verification test, and the shear force, cooking loss, sensory evaluation was (0.96±0.006) kg, (19.96±0.36)%, 92.81±0.75, respectively. The relative error is less than 5%, which compared with the theoretical value. Then, the processes were accurate and apply to chilled prepared beef.

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Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin, Gao Jia, Zhu Yongqing, He Hongyu, Luo Fangyao, Huang Chi Jul 2016

Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin, Gao Jia, Zhu Yongqing, He Hongyu, Luo Fangyao, Huang Chi

Food and Machinery

The optimal process conditions for R6 macroporous resin on industrial freshly squeezed lemon juice has been investigated, through one-factor-at-a-time tests and response surface analyasis based on Box-Behnken design. The results showed that all debitterizingconditions under investigation influenced seriously the naringin and limonin in lemon juice. Under the optimal debitterizing conditions, i.e. 4 g/100 g of resin, adsorption at 31 ℃ for 47 min, rotation at 120 r/min in juice pH 3.0±0.5 solutions, the actual debitterizing rate of naringin and limonin were 84.50% and 40.62% respectively, and this was close to the predicted value. Naringin and limonin contents in lemon juice …

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Optimization Of Radish Pickle Microwave Sterilization Process, Chen Shujuan, Chen Anjun, He Li, Liu Shuliang Jul 2016

Optimization Of Radish Pickle Microwave Sterilization Process, Chen Shujuan, Chen Anjun, He Li, Liu Shuliang

Food and Machinery

The effects of microwave sterilization process on the quality of radish pickle were studied. Three factors of microwave power, sterilization time and sterilization temperature were chosen for the orthogonal test via single factor experiment. The optimum processing conditions confirmed by the orthogonal test was microwave power at 750 W, sterilization for 8min, setting temperature of instrument at 60 ℃. The results showed that the different conditions, i.e. sterilization temperature, microwave power and sterilization time, influenced the quality of radish pickle decreasing systematically. Moreover, sterilization temperature and microwave power influenced in the quality of radish pickle significantly (P＜0.05). Vc content, nitrite …

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Research Progress On Application Of Slurry Ice For Aquatic Products Preservation, Zhang Wanjun, Lan Weiqing, Xiao Lei, Zhao Hongqiang, Xie Jing Jul 2016

Research Progress On Application Of Slurry Ice For Aquatic Products Preservation, Zhang Wanjun, Lan Weiqing, Xiao Lei, Zhao Hongqiang, Xie Jing

Food and Machinery

In this paper, the research and application situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. Compared with traditional ice, the characteristics, preparation method and the application of ice slurry in the field of food preservation were analyzed systematically. The main problem and suggestions for improvement were also given so as to expand the commercial application and provide the theoretical basis for slurry ice.

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Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides, Xiang Zhuoya, Zhao Guohua, Ye Fayin, Lv Xia Jul 2016

Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides, Xiang Zhuoya, Zhao Guohua, Ye Fayin, Lv Xia

Food and Machinery

In recent years, the amphiphilic polysaccharide as the carrier of lipophilic components has become a research hotspot in food science. In the aqueous system, the soluble amphiphilic polysaccharide can self-aggregate to form the shell-core structure with the hydrophobic moieties forming the core of the micelle and the hydrophilic moieties forming the corona. The structural characteristic is the basis of the function of the micelle. Therefore, it is very important for practical application to maintain or stabilize the structure of the micelle. In this review, it describes the amphiphilic polysaccharide micelle stability, inter-molecular force, influence factors (structural factors and environmental factors) …

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Thirty Years Of Compositional Change In An Old-Growth Temperate Forest: The Role Of Topographic Gradients In Oak-Maple Dynamics, Julia I. Chapman, Ryan W. Mcewan Jul 2016

Thirty Years Of Compositional Change In An Old-Growth Temperate Forest: The Role Of Topographic Gradients In Oak-Maple Dynamics, Julia I. Chapman, Ryan W. Mcewan

Biology Faculty Publications

Ecological communities are structured in response to spatial and temporal variation of numerous factors, including edaphic conditions, biotic interactions, climatic patterns and disturbance regimes. Widespread anthropogenic factors such as timber harvesting can create long-lasting impacts, obscuring the relationship between community structure and environmental conditions. Minimally impacted systems such as old-growth forests can serve as a useful ecological baseline for predicting long-term compositional shifts. We utilized decadal tree species sampling data (1979–2010) divided into three strata (understory, midstory, overstory) to examine temporal changes in relative abundances and spatial distributions of dominant taxa, as well as overall shifts in community composition, in …

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Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat, Wang Shixia, Li Xiaorui, Yun Tingting, Yao Yang, Ren Guixing, Qi Wentao Jul 2016

Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat, Wang Shixia, Li Xiaorui, Yun Tingting, Yao Yang, Ren Guixing, Qi Wentao

Food and Machinery

The components of nutritional and functional ingredients in 7 kinds of tartary buckwheat were detected and comparable analysis in this paper. The mean contents of basic components (moisture and ash)，nutritional compositions (amino acid, fatty acid, starch and protein) and functional active ingredient (flavonoids, polyphenols and rutin) in 7 kinds of tartary buckwheat were determined. The starch contents varied from 60.23% to 65.44%, and there were no significant difference between different varieties, while the differences of slowly digestible and resistant starch (RS) starch (SDS) were large. The protein contents varied from 11.80% and 15.83% and no difference were found among different …

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Research On Optimization Method Of Sensor Array Based On Electronic Tongue Identification, Wang Yanfen Jul 2016

Research On Optimization Method Of Sensor Array Based On Electronic Tongue Identification, Wang Yanfen

Food and Machinery

This paper introduces the development status of the technology of electronic tongue in food detection, expounds the structure and working principle of electronic tongue; investigates the sensor types and characteristics, discusses the electronic tongue in food and beverage identify sensor array optimization process and the method of analysis, and then makes comprehensive comparison of various methods, aiming at electronic tongue identify provide the reference for its application in food detection.

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Study On The Preparation And Antibacterial Activity Of Clove Oil Microemulsions, Liang Rong, Zhong Fang, Wang Hao, Zhang Meiling Jul 2016

Study On The Preparation And Antibacterial Activity Of Clove Oil Microemulsions, Liang Rong, Zhong Fang, Wang Hao, Zhang Meiling

Food and Machinery

In order to improve the stability and water solubility of clove oil, fully dilutable microemulsions incorporating clove oil were prepared in this study. By comparing the areas of microemulsion region in pseudo-ternary phase diagram（SME）and the minimum dilution ratio (DR), Cremophor EL 30 and anhydrous ethanol were chosen to prepare clove oil microemulsion at 2:1 (w:w), and the aqueous phase was neutral. Further, the type of microemulsion were identified using electric conductivity and rheometer, and the antibacterial activity of microemulsion in O/W central zone was also determined, with mixed surfactant / clove oil / water at 16/4/80 (w/w/w), Km …

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Designing And Developing Of Automatic Separation Emery Roasting Machine, Yang Zhicheng, Zhang Lixia, Gu Chunxiu, Zhang Jingsheng Jul 2016

Designing And Developing Of Automatic Separation Emery Roasting Machine, Yang Zhicheng, Zhang Lixia, Gu Chunxiu, Zhang Jingsheng

Food and Machinery

An automatic roasting machine including feed, heating, stir fry, separation and shipping was designed. Our designs covered the overall roasting machine, the automatic temperature control system and the key components of stir fry spiral pages as well. Moreover, the prototype tests showed that the automatic roasting machine designed by us could work with stable quality, high degree of automation, and precise temperature control. The timely cook and sell functions have been achieved. As a result of the barrel automatic separation technology, making full use of preheat and the shortening of the heating time, our designed products are suitable for continuous …

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Effect Of Coverage Percentage Of Vacuum Insulation Panels On Inner Temperature Distribution Of Refrigerated Container, Li Jun, Li Dong, Wang Hailin, Liu Jiekun, Lu Huazhong Jul 2016

Effect Of Coverage Percentage Of Vacuum Insulation Panels On Inner Temperature Distribution Of Refrigerated Container, Li Jun, Li Dong, Wang Hailin, Liu Jiekun, Lu Huazhong

Food and Machinery

The thermal insulation panels of refrigerated container using embedded vacuum insulation panels are high performance thermal insulations with low heat conductivity and promising energy savings. Considering the effect of coverage percentage of vacuum insulation panels (VIPs) on inner temperature distribution of refrigerated container, a model based on computational fluid dynamics (CFD) was used to numerically simulate the inner temperature distribution of a test refrigerated container. The effect of coverage percentage of VIPs on the insulation performance and temperature distribution uniformity was analyzed numerically and experimentally. The results illustrated that the insulation panels using VIPs can improve the insulation performance of …

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The Application Of Seaweed Polysaccharides In Plant Hard Capsule, He Huanghuang, Xiao Meitian, Zhang Xueqin, Ye Jing, Huang Yayan Jul 2016

The Application Of Seaweed Polysaccharides In Plant Hard Capsule, He Huanghuang, Xiao Meitian, Zhang Xueqin, Ye Jing, Huang Yayan

Food and Machinery

The application of sodium alginate in enteric hard capsule and carrageenan in gastric hard capsule was clarified in this study. Moreover, the structure and physicochemical properties of the gel and rheology of seaweed polysaccharides compound with other polysaccharides, the film-forming of blended polysaccharides and preparation process of plant hard capsule were also summarized. It was reviewed that the researches and applications of film-forming mechanism in plant hard capsule productions in the present paper. The expectation of the future research direction may provide some strategies to the applications of seaweed polysaccharides plant hard capsules.

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