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Articles 4681 - 4710 of 4856

Full-Text Articles in Agriculture

Study On Dextran-Modified Sod And Its Enzyme Activity, Li Liang, Zhao Youxi, Ji Yizhi, Gong Ping Jun 2015

Study On Dextran-Modified Sod And Its Enzyme Activity, Li Liang, Zhao Youxi, Ji Yizhi, Gong Ping

Food and Machinery

After the dextran oxidized and activated by NaIO4, two aldehyde groups were obtained by ring-opening reaction. Then, the addition reaction happened between activated dextran and SOD. The modified SOD could keep its enzyme activity effectively, and the stability of the modified SOD in acid, alkali, ethanol, and at high temperature was improved, respectively. It approved that the SOD was modified by dextran successfully through the Infrared spectrum analysis of its structure.

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Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify, Xiang Xiaole, Yu Ji, Yang Wangeng, Ma Chengjin Jun 2015

Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify, Xiang Xiaole, Yu Ji, Yang Wangeng, Ma Chengjin

Food and Machinery

Based on the single factor test, an Box-Benhnken design was used to optimize the parameters,Lipase TLIM dosage, bath temperature, speed of stirring, for tea seed oil enzymatic hydrolysis catalyzed by lipase TLIM under probe ultrasonic emulsify, and a mathematical regression model was established. The optimal parameters were obtained as follows: ultrasonic power 320 W, speed of stirring 840 r/min, reaction temperature 50.5 ℃, concentration of lipase TLIM 3.0%(as oil weight), initial pH value 8.5, reaction time 12 h. Under this conditions, the hydrolysis rate of tea seed oil reaches 73%, and has a good effect on tea seed oil enzymatic …

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Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation, Du Zizheng, Xie Jing, Zhu Jinlin Jun 2015

Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation, Du Zizheng, Xie Jing, Zhu Jinlin

Food and Machinery

Two different cold store models, one with downward blowing fans and the other with back blowing fans, based on a medium practical cold storage were established to investigate the influence of different fans arrangement on airflow in the cold store (24.3 m×21.6 m×7.2 m). Steady-state simulation was performed by using fluent software and stacking cargos were considered as porous medium. Darcy-Forchheimer and ergun equations were used to describe the parameter of stacking cargo combined with former research. Essential analysis and comparison were also performed. The influence of different fans arrangement on stacking cargo and air flow in the cold store …

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Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection, Liu Xingxing, Du Yuqian, Fang Feifei, Huang Xueyong, Luo Liping Jun 2015

Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection, Liu Xingxing, Du Yuqian, Fang Feifei, Huang Xueyong, Luo Liping

Food and Machinery

Lotus seed has always been regarded as precious food stuff for its rich nutrition health care ingredients and high medicinal value, but like other grains, aging deterioration also occurred during storage.Using HPLC—RI to analysis the 5 kinds of soluble sugar (sucrose, fructose, maltose, glucose and raffinose) in lotus seeds with different storage years. The results showed that the sucrose content of fresh lotus seeds was the lowest, only 0.573 g/L, but the maltose content was 0.172 g/L, the highest in fresh lotus seeds. Maltose content declined significantly after storage one year, the decrease degree is more than 87%. The value …

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Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers, Zheng Qingyun, Wang Dan, Ma Yue, Tong Junmao, Zhao Xiaoyan Jun 2015

Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers, Zheng Qingyun, Wang Dan, Ma Yue, Tong Junmao, Zhao Xiaoyan

Food and Machinery

The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55, 60, 65 and 70 ℃. Then the qualities of dried peppers were analyzed and compared. The results showed that the drying rate and decline of water activity (aw) were faster as the hot-air drying at higher temperature. Compared with other dried peppers, the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll, Vc, rehydration radio, the hardness and toughness. However, the drying time was too long when peppers dried at 55 ℃, which could cause high production costs. Considered the …

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Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii, Chen Tiebi, Xiao Le, Yang Mengmeng, Peng Yunfeng Jun 2015

Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii, Chen Tiebi, Xiao Le, Yang Mengmeng, Peng Yunfeng

Food and Machinery

Single factor and L9 (34) orthogonal experiments were conducted to evaluate the effect of ethanol concentration, the liquid-solid ratio, and microwave power, extraction time on extraction yield of flavonoids from Osmamthus fragrans var. thunbergii flowers. The results show that the factors affecting microwave-assisted extraction yield of the flavones is extraction time, liquid-solid ratio, ethanol concentration, and microwave power in sequence. The optimum microwave -assisted extraction conditions are as follows: ethanol concentration of 50%, the liquid-solid ratio of 1︰35(m︰V), extraction time of 8×20 s and microwave power of 300 W, and the extraction rate under this condition is …

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Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia, Luo Zhiping, Meng Lanzhen, Xu Yuanfang, Zhang Qiling, Peng Ling Jun 2015

Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia, Luo Zhiping, Meng Lanzhen, Xu Yuanfang, Zhang Qiling, Peng Ling

Food and Machinery

The effects of 60Co-γ irradiation on sterilization and main physical and chemical qualities of bee pollen of camellia were studied. The results showed that irradiation had obvious sterilizing effects on bee pollen of camellia, for example, the sterilizing rate reached more than 99% at the irradiation dose of 6 kGy, at 10 kGy, all the microorganism indicators of irradiation treated bee pollen of camellia met the standards which published in national code of good irradiation practice for the control of microorganism in pollen. The staphylococcus aureus and salmonella were not been found in the normal and irradiation treated samples. …

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Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process, Bao Jun, Deng Fangming Jun 2015

Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process, Bao Jun, Deng Fangming

Food and Machinery

In order to optimize and improve the technology parameter of the duck breast string leisure food, using ozone water control the initial number of bacteria before the sterilization of duck breast string to achieve lower heat sterilization intensity or use the purpose of irradiation sterilization. The results showed that the optimal parameters for bacterial reduction when thawing by immersing in ozone water were: thawing temperature of 10 ℃, ratio between meat and solution of 14︰100(m︰V), ozone water concentration of 7.7 mg/L and thawing duration of about 40 min. Compared with the controls, the total number of colonies in the duck …

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Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin Jun 2015

Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin

Food and Machinery

Through the inspection of Hunan Province students 8～10 years old and the pregnant women urine iodine level and thyroid volume and salt iodine content, analysis of iodine nutrition level of residents in regions in Hunan, the current evaluation of iodized salt concentration can meet the iodine nutrition level of the people in Hunan, and provide basis for decision making of targeted scientific iodine. Through the investigation, the results showed that: in 2012 the iodized salt concentration after adjustment, Hunan province still reached the standard of eliminating iodine deficiency disorders (IDD). The level of iodine nutrition of pregnant women was suitable, …

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Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil, Wang Yaqi, Chen Yihong, Huang Weiwen, Mo Qiwu, Zhou Jie Jun 2015

Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil, Wang Yaqi, Chen Yihong, Huang Weiwen, Mo Qiwu, Zhou Jie

Food and Machinery

Supercritical CO2 extraction method was applied to essential oil from Thuja sutchuenensis in the present study. The composition of the essential oil was identified by GC-MS. The extraction conditions were optimized by orthogonal tests. Results: The main factors influencing the extraction yield are extraction pressure, extraction temperature and extraction dynamic time. The Optimization of process: filling coefficient was 0.68, the extraction pressure and temperature were 20 MPa and 50 ℃, dynamic time was 60 min and static time was 30 min. The essential oil extraction rate were 7.20%～7.31% under this condition. 28 components were identified in the Thuja sutchuenensis, primarily …

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Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian Jun 2015

Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian

Food and Machinery

The synthesis of one kind of functional syrup containing tagatose was studied with arabic gum as raw material and sodium aluminate as catalyst. The addition of sodium aluminate, reaction time and reaction temperature were studied as single factors to determine the conversion rate of tagatose. The response surface design was used to determine the optimal conditions on the basis of single factor experiment. The experimental results showed that the best reaction parameters in 100 mL hydrolysate containing 8.90 g galactose were: the addition of sodium alumnite 4.93 g, reaction time 3.5 h, reaction temperature 45 ℃. Under the above conditions, …

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Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin, Tang Hui, Zhong Ruimin, Xiao Zijun Jun 2015

Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin, Tang Hui, Zhong Ruimin, Xiao Zijun

Food and Machinery

The debittering conditions of pommelo juice were improved and optimized by D101 macroporous resin. The single-factor experiments and orthogonal experiments were evaluated by debittering rate of naringin and limonlids, the loss rate of Vc and the sensory evaluation, and were studied with various factors, including different amount of resin, debittering temperature, debittering time, pH value and so on. The results of best debitterize conditions by D101 macroporous resin were as follows: the resin usage was 1.7%, adsorption time was 18 min, adsorption temperature was 30 ℃ and juice's pH was 3.5. Under these conditions, the debittering rate of pommelo juice …

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Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder, Lv Guizhi, Li Gaoyang Jun 2015

Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder, Lv Guizhi, Li Gaoyang

Food and Machinery

The physicochemical properties and antioxidant activity of whole pumpkin powder and polysaccharide-removal pumpkin powder were studied. The results showed that: compared with the whole pumpkin powder, the reducing sugar content and porosity were decreased obviously, while the pentosan and β-carotene content were reduced slightly. The color brightness increased and yellow deepened were observed in polysaccharide-removal powder. Although the content of protein was decreased partly, the proportion of essential amino acid was increased, and the amino acid composition was more in line with the ideal model of the FAO/WHO. The scavenging capacity to DPPH was declined.

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Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design, Li Xiaoyan, Li Gaoyang, Ren Guopu Jun 2015

Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design, Li Xiaoyan, Li Gaoyang, Ren Guopu

Food and Machinery

The influence of extraction solvent, pH and the extraction conditions on the extraction ratio of anthocyanin from purple sweet potato was optimized by single experiment and 2-level factorial design. By using 24 factorial design, the extraction time and temperature were identified as main factors, and the selected variables were further investigated by steepest ascent analysis and optimized by central composite design. The results indicated that hydrochloric acid with ethanol solution was the best solvent, meanwhile, the extraction temperature and time showed a higher influence to the extracting ratio. The optimized extraction ratio was obtained after 74 ℃ and 84 …

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Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey, Wang Yu, Shan Yang, Li Gaoyang Jun 2015

Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey, Wang Yu, Shan Yang, Li Gaoyang

Food and Machinery

The experiment is designed to get the optimum technological extraction conditions of phenolic compounds from wild osmanthus-scented honey. Response surface methodology was employed to optimize conditions for the ultrasonic-assisted extraction of phenolic compounds from wild osmanthus-scented honey, as main substrates. Based on the single factor experiments,the effect of solvent concentration, solid-liquid ratio,ultrasonic time and ultrasonic temperrature on phenolic rate were conducted as well as their relationship by experimental design.The optimal conditions for extracting phenolic from wild osmanthus-scented honey were determined as ethyl acetate volume fraction 62%, liquid to solid ratio 10 mL/g, ultrasonic time of 20 min and ulrasonic temperature …

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The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili Jun 2015

The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili

Food and Machinery

The food contaminants and residues from food processing and food packaging materials are threating the food quality and safety, such as pesticide residue, veterinary drug, illegal non-food substances and organic pollutants. Therefore, the advanced modern detection methods are indispensable for food analysis. Meanwhile, the complex of food matrix and diversity of the food contaminants and residues also propose the higher requirements for food detection technology. The time of flight mass as one of the mass techniques is considered as a superior analysis technique and has been applied in food quality and safety analysis as a result of its high sensitivity …

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Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun Jun 2015

Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun

Food and Machinery

The number of kinds and the corresponding capacities of mineral elements in milk and dairy products are key criteria to evaluate their nutritional quality. Thus choosing an efficient, sensitive and rapid detection method for mineral elements is important to the research, production, and trade of dairy products. This paper first discussed the pretreatment method for digesting milk or diary products, and then made comparisons among different detection methods, including flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption specteometry (GFAAS), hydride generation atomic absorption specteometry (HGAAS), atomic fluorescence spectrometric (AFS), atomic emission spectrometry (AES), inductively coupled plasma-mass spectrum (ICP—MS), enzyme-linked …

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Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing Jun 2015

Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing

Food and Machinery

Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.

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Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui Jun 2015

Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui

Food and Machinery

In the process of fishing on boats, refrigeration technology has a direct impact on the nutrition and economic value of catches. Based on the analysis of different refrigeration systems and methods of cold storage, the resent research progress on refrigeration systems was summarized, which might be useful to provide the basis for the improvements and optimization design of refrigeration system on the fishing boats. At present, there were four methods to keep the catches fresh by low temperature, such as iced preservation, sea water preservation, partial freezing preservation and freezing preservation. Among them, the former three refrigerated preservation methods usually …

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Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin Jun 2015

Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin

Food and Machinery

Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.

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Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing Jun 2015

Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing

Food and Machinery

Food problem is a major issue related to national and social stability, but due to the constraints of various factors, food criminal regulation in Chinese exists provisions of "Criminal Law" and "Food Safety Law" lack of coordination, lack of support for food safety hazards regulation of a type of crime, lack of reasonable punishment setting and other issues. But Taiwan there are a rich experience in Taiwan, which not only focus on the convergence of food safety criminal law and other laws, but also has a wide range of criminal regulation of food safety in the penalty set Scientifically. Therefore, …

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Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian Jun 2015

Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian

Food and Machinery

The mechanism of free radical chain reaction in lipid oxidation has been summarized. In addition, the role of endogenous trace constituents, such as oxygen, water, free fatty acids, monoacylglycerol and diacylglycerol, etc, on the oil oxidation has been highlighted. The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed. The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining, for the critical control point to enhance vegetable oil quality.

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Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao Jun 2015

Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao

Food and Machinery

With the continuous development of China's economy, food security issues have become increasingly prominent. An important reason for food safety problems is the lack of corporate social responsibility. Chinese food enterprises are lack of social responsibility accounting system. The social responsibility accounting information disclosure is imperfect and weak sense of corporate social responsibility to food companies. The relevant laws are inadequate. Food companies should be part of the social responsibility of compulsory disclosure of accounting information. The government should develop and improve social responsibility accounting of relevant laws and regulations, and also should strengthen supervision and promote corporate social responsibility …

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Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging, Wang Wanjiao, He Xiaoguang, Wang Songlei, Liu Guishan, Wu Longguo Jun 2015

Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging, Wang Wanjiao, He Xiaoguang, Wang Songlei, Liu Guishan, Wu Longguo

Food and Machinery

A hyperspectral imaging technology combined with the principal component analysis (PCA) and the minimum noise fraction (MNF) methods were developed for the detection of common defects in Lingwu long jujubes, and investigated the influence of the background to recognition of defects. Firstly, the hyperspectral images of jujube samples (insect hole, crack and intact jujubes) were acquired. Secondly, the PCA and MNF methods were used to reduce dimensionality of hyperspectral images and to separate the noise from signals effectively. The PC1 and M1 images of insect hole and intact jujube, PC2 and M2 images of crack jujube were selected to distinguish …

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Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk, Wang Shuaishuai, Zheng Xiaoping, Meng Jin, He Yabin Jun 2015

Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk, Wang Shuaishuai, Zheng Xiaoping, Meng Jin, He Yabin

Food and Machinery

A method was developed for simultaneous determination of 8 β-lactams in goat milk by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC—MS/MS). The milk was extracted with acetonitrile, purified with C18 and PSA sorbent and separated by an ACQUITY UPLC BEH C18 column using water (containing 0.1% formic acid) and acetonitrile as mobile phase. The mass spectrometric acquisitions were carried out by means of multiple reaction monitoring (MRM) in positive ionization mode. The linear relation of eight β-lactams was good and the correlation coefficient was more than 0.986. The recovery rates of the target analyte were between 83.8%～95.4%. The …

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Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua Jun 2015

Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua

Food and Machinery

In order to study on the effects of fungal substance soluble dietary fiber on the intestinal peristalsis and absorption in mice, 75 kunming mice were randomly assigned to 5 groups: blank control group fed with saline, control positive group fed with phenolphthalein solution of 50 mg/kg·BW and three testing groups fed with low (2.5 g/kg·BW), middle (5 g/kg·BW) and high (15 kg/kg·BW) dosages of soluble dietary fiber in fungal substances. The results indicated that fungal substance soluble dietary fiber had some effects in inhibiting mice weight gain (P<0.05) and there is a positive correlation between the dosages of soluble dietary fiber and the inhibition of weight gains, middle doses of soluble dietary fiber had a significant effect on intestinal peristalsis in mice (P<0.05), soluble dietary fiber enhanced intestinal peristalsis with great significance (P<0.01) of high dosage and remarkable significance (P<0.05) of middle dosage. The intestinal peristalsis is positively correlated with the dosage of the fungal substance soluble dietary fiber.The effect on intestinal peristalsis between high and low dosages of soluble dietary fiber is significantly different (P<0.05).

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Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun Jun 2015

Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun

Food and Machinery

The volatile components in two typical cultivars of green tea grown in Wuxi, Baikhovi tea and Taihu tea, were extracted by headspace solid-phase micro-extraction (HS—SPME) and analyzed by GC—MS respectively. The results showed that there were 74 and 56 volatile components in the two cultivars, representing 98.59% and 98.51% of the total peak area. Alcohols, aldehydes, alkanes, esters, carboxylic acids and ketones were the major constituents, but their relative contents in the two cultivars were different. The contents of aldehydes, ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols, esters and alkanes were lower than …

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Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu Jun 2015

Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu

Food and Machinery

Wine age is one of the main indicators of Chinese rice wine in quality. There are many limits in time and place about chromatograph and spectrograph. Surface Acoustic Wave zNose can distinguish Chinese rice wine of different wine age real time, on-the-spot and on-line monitoring. GuYueLongShan Chinese rice wines which belong to different category were sampled. Data were analyzed by principal component analysis and discriminant function analysis, where 100% classification was achieved. The correlation coefficient of characteristic peak aera and regression equation were better, which were 0.990 2, 0.994 3, 0.987 6 respectively. The linear regression model could also distinguish …

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Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi Jun 2015

Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi

Food and Machinery

PEF sterilization technology is a novel non-thermal sterilization technique, the processing chamber is applied directly, for loading the material to be processed in a processing chamber and pulsed electric field. A paper designed pilot scale electrode spacing is adjustable, replaceable processing chamber cavity coaxially novel process chamber, the system established by pulsed electric fields coupled three COMSOL software mathematical model of the electric field intensity of the processing chamber, the material flow characteristics and temperature distribution, provide the basis for structural optimization coaxial treatment chamber. Simulation results show that non-uniform electric field strength at the edge of the inner circle …

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Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu Jun 2015

Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu

Food and Machinery

The modal analysis was carried out based on the 3D solid model of the A=0.4 m2 film dryer rotor by the ANSYS software, the first four orders of system inherent frequencies and vibration forms were initially attained, the critical speeds of main shaft were calculated; The harmonic response analysis was carried out based on the modal analysis of the rotor by the Full method, the influence of the eccentricity(c=2.5 mm) and the unbalance mass (m=0.1, 0.2 kg) on the rotor vibration were analyzed, and the bearing stiffness was changed to analyze the inherent frequency and vibration characteristic of the …

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