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2015

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Articles 31 - 60 of 1229

Full-Text Articles in Agriculture

Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi Dec 2015

Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi

Food and Machinery

The recognition of adulteration in fresh orange juice was performed by electronic tongue system. The raw data were analyzed by using principal component analysis (PCA),discriminant fact analysis (DFA) and partial least-squares analysis (PLS). DFA was more competent than PCA in distinguishing effect. It appeared regularity with the increasing proportion of adulterated samples. It had a high correlation between electronic tongue sensors response signals and the adulteration ratio of fresh orange juice, the correlation coefficient was 0.963 8, the prediction error of established PLS model ranged from 1.85% to 2.20%. It proved that electronic tongue could be applied in adulteration recognition …

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Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong Dec 2015

Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong

Food and Machinery

The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.

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Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang Dec 2015

Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang

Food and Machinery

HPLC and GC—MC methods determining several preservatives in injecta was studied. When HPLC method was conducted, with conditions of streaking under 230 nm wavelength for VWD UV detection and 50︰50 proportion of methanol and water in the mobile phase, the peak with obvious trailing were undesirable. while, using GC—MS method, the response value and separation efficiency were better than that of HPLC and the preservatives were easy to be qualitatively and quantitatively determined. Results: It was quick and easy to determine peak occurrence and separation effects preservatives in injecta with the GC—MS method. The linearity of peak area and concentrations …

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Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao Dec 2015

Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao

Food and Machinery

Suxamethonium chloride in dog meat was extracted by ultrasonic vibration with Na2CO3—NaHCO3 buffer solution，then the supernatant was cleaned-up using WCX solid phase extraction cartridges. The qualitative and quantitative analysis for target was achieved by liquid chromatography-tandem mass spectrometry. The study showed that the suxamethonium chloride concentration had a good linear relationship (r=0.999 87)with mass signal ranging from 0.5～250.0 ng/mL. The recovery was above 96%. The relative standard deviation was below 13%. The limit of determination was 0.004 mg/kg. This is a rapid, sensitive, accurate method for determinating suxamethonium chloride in dog meat.

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3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin Dec 2015

3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin

Food and Machinery

Polygon rotating metal shell 3D model commonly used in the design of aircraft, such as underwater vehicle model. The appearance of the metal shell has irregularity, texture feature is complex, the need for real-time rendering in the process of sailing, the traditional three-dimensional modeling method for polygon the lifelike three-dimensional modeling of the rotating metal shell is not good, gloss is not strong. A polygon based on Creator rotating metal shell 3D modeling method was established. Build a polygon choose metal shell structure parameters of the system, using background difference continuous reconstruction method for 3D reconstruction algorithm is improved, the …

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Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition, Zhu Yan, Cao Yuanjun, Li Shusheng Dec 2015

Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition, Zhu Yan, Cao Yuanjun, Li Shusheng

Food and Machinery

Traditional classification method for crab by artificial to distinguish its gender and by eyes to estimate its weight, so the classification efficiency and accuracy are lower. The gender identification base on image recognition technology is implemented with the LABVIEW software platform. The identification result is transmitted to the S7-200 controller by OPC communication technology, at the same time the weight of the calibration of crab is implemented by weighing sensor. The control system of automatic classification is finally implemented with the classification indexes of weight and gender, the recognition accuracy of this system is about 95%.

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An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer, Zhang Zhiqiang, Fan Junqing, Geng Xiu Dec 2015

An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer, Zhang Zhiqiang, Fan Junqing, Geng Xiu

Food and Machinery

According to the coconut husking machine, studies the working principle of automatic loading and unloading device of coconut husking machine. The design contains controlling order fall of coconut by hopper，putting coconut right by rotary drum，grabbing coconut by manipulator，the automatic control system of device and conducting experimental verification. The result of experiment proves that the automatic loading and unloading device of coconut husking machine is feasible. The whole process achieves automatic and high efficiency, meeting the demand of sending coconut for husking machine.

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Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu Dec 2015

Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu

Food and Machinery

Effect of prepreg solution with different pH values (3.2, 3.6, 4.0, 4.4, 4.8) on the color changes of peach juice was studied. Several color parameters, including lightness (ΔL), redness (Δa), yellowness (Δb), total color difference (ΔE) and chroma (ΔC), were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly after impregnating in citric acid-sodium citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 min. After impregnating in pH 4.8 buffer solution，the ΔL value decreased from -3.16 to …

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Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo Dec 2015

Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo

Food and Machinery

The aim was to establish a rapid discrimination method of Muscat grape during storage based on the electronic nose technology. Samples of different storage time stored in 10, 0 ℃ were detected using PEN3 electronic nose system, operating loadings contribution rate analysis of sensors, principal component analysis, linear discriminant analysis to distinguish the storage period, establishing of the discriminant model, and then compared the prediction power of Mahalanobis distance, Euclidean distance, correlation, discriminant function analysis method by unknown samples. At the same time, the rate of good fruit, soluble solids content, total acid content, VC content, hardness index were …

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Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang Dec 2015

Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang

Food and Machinery

The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the …

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Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products, Li Xianghong, Li Min, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui Dec 2015

Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products, Li Xianghong, Li Min, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui

Food and Machinery

In present study, Gualou seed proteins were extracted from its by-products, and the molecular properties of the proteins were also observed. The results showed that the Gualou seed proteins mainly consisted of salt-soluble protein (55.3% of extracting yield) and alkali-soluble protein (15.8% of extracting yield), and the alkali-soluble protein may be linked with pigments because the protein solution appeared to be dark brown. Sodium dodecyl sulfonate-polyacrylamide gelelectrophoresis analysis was used to test the subunit molecular weight distribution and the result revealed that subunits of salt-soluble and alkali-soluble proteins mainly distributed from 10 to 32 kDa. The molecular weight distribution of …

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Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel, Liang Zengenni, Fu Fuhua, Shang Xuebo, He Shuang, Shan Yang Dec 2015

Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel, Liang Zengenni, Fu Fuhua, Shang Xuebo, He Shuang, Shan Yang

Food and Machinery

To study on utilization of residual orange peel in industrial production and increase of essential oil yield from orange peel, essential oil from yellow juice and residual orange peel were extracted inCitrus sinensis var. Valencia using steam distillation after grinding peel. Then the yield of essential oil extracted from yellow juice and residual orange peel was measured and their compounds were compared, andessential oilextracted from tangerine peel and tangerine endocarp were used as control. The results shows that the essential oil yield from orange peel can be increased (11.55%) by recycling residual orange peel, and the compounds of essential oil …

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Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism, Zhong Xianfeng, Huang Guidong, Zhang Jiru, Zhang Yong, Hua Dong Dec 2015

Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism, Zhong Xianfeng, Huang Guidong, Zhang Jiru, Zhang Yong, Hua Dong

Food and Machinery

The inhibiting effect of stachyose from Stachys floridana Schuttl.ex Benth on the proliferation of Caco-2 cell line and its potential mechanism were investigated.Caco-2 cells were incubated in serum-free media, the inhibiting effect of stachyose on Caco-2 cell proliferation were analyzed by MTT assay and the apoptosis of Caco-2 cells were determined by flow cytometry, then cell damage degree was studied by the detection of LDH release rate. The results showed that stachyose inhibited the proliferation of Caco-2 cell lines in a dose- and time- dependent manner. After pretreatment with different concentrations of stachyose (0.5, 1, 2, 4 mmol/L), cell apoptosis …

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Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya Dec 2015

Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya

Food and Machinery

The polysaccharide of Onchidium struma was extracted by using traditional hot water extraction and alcohol precipitation method，the influence of vacuum freeze drying and oven drying on the antioxidant activity of polysaccharides was investigated. The antioxidant activities of the polysaccharide was evaluated by scavenging DPPH free radical, hydroxyl free radical, surperoxide anion radical and sodium nitrite, and the total reducing capacity of polysaccharide was studied by spectrophotometric method. The results showed that the scavenging effect of freeze dried polysaccharide was stronger than the oven dried polysaccharide,the IC50 for scavenging activities against DPPH free radical, hydroxyl and sodium nitrite were 4.14, …

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Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun Dec 2015

Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun

Food and Machinery

The antioxidant activity of capsaicin was evaluated through building antioxidant experiment model in vitro, taking capsaicin monomer as standard sample, and Vc as the contrast. By analyzing the reducing power of capsaicin and scavenging experiments on the DPPH radical, superoxide anion radical (O-2·), nitroso and hydroxyl radical (·OH), discussed capsaicin the antioxidant properties. The results showed that: reducing power of capsaicin increased with mass concentration increasing, and the DPPH radical, nitroso and clearance rate of ·OH with mass concentration increasing, and the scavenging effect and Vc basically similar, but with lower clearance to O-2·; the clearance of capsaicin to DPPH·, …

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Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling Dec 2015

Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling

Food and Machinery

The seed of Synespalum dulcificum was untrasonified in the acetone-(NH4)2SO4 aqueous two-phase syetem to extract total polyphenils and different conditions for extraction of polyphenols antioxidant activity was investigated. Acetone was chosen as the best extraction solvent for this research. The acetone concentration, amount of the (NH4)2SO4, the ultrasonic time，extraction temperature, ratio of water to solid were discussed by the single factor experiment. The optimal extraction conditions were found to be: the concentration of acetone solution 50%, ultrasonic time 100 min and extraction temperature 60 ℃，ratio of water to solid …

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Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction, Gao Xiaoting, Yang Dawei, Jiang Chenfeng Dec 2015

Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction, Gao Xiaoting, Yang Dawei, Jiang Chenfeng

Food and Machinery

In order to optimize the extraction process of alkaloids from areca catechu, the alkaloids was extracted by varied extraction solvent systems from areca catechu shell and the optimal extraction solvent was explored. According to the theoretical formula of multistage cross flow extraction, solid to liquid ratio and extractive grades was designed. Based on the results of single-factor test, the effect of extraction temperature, extraction time, pH value on extraction rate were conducted by orthogonal test of interaction. The result showed that the extraction rate of alkaloids was 7.241 7 mg/g under the optimal conditions: taking water as the solvent, solid …

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Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li Dec 2015

Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li

Food and Machinery

European plum (Prunus domestica L.) and its dried products, commonly known as prune, are widely consumed in Unite States, European countries and worldwide. European plum, which is rich in polyphenols and other phytochemicals, possesses high nutritional values. This review summarizes the findings of published studies which examine the nutritional benefits, including antioxidant activity, the protection effect on cardiovascular system, anti colon cancer activity, relieving constipation effect and bone health improvement effect of European plum.

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Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao Dec 2015

Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao

Food and Machinery

Using American ginseng extract as the raw materials，formulation and preparation process of American ginseng extract rapidly dissolving tablets were studied through the single factor experiment and orthogonal experiment which evaluated by disintegration time, taste. And research results showed the optimized formulation were as follows: 20% American ginseng extract powder, 12% CMS-Na, 20% MCC, 8% L-HPC, 0.4% menthol, 1.0％ sucralose, 0.2% citric acid. mannite as diluent. The orally disintegrating tablets could be obtained, with good taste, take convenience.

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Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice, Li Yanan, Hu Peisong, Wang Li, Chen Zhengxing Dec 2015

Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice, Li Yanan, Hu Peisong, Wang Li, Chen Zhengxing

Food and Machinery

Early indica rice is an important support for China's food security. Based on the status of rich early indica rice resource but not used effectively, comparing and analyzing the qualitative character of early indica rice to explore the deep processing direction, and screening the suitable early indica rice varieties according to the quality characteristics of rice products, provided theoretical basis for the cultivation and promotion of good varieties of early indica rice.

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Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang Dec 2015

Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang

Food and Machinery

Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.

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Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing Dec 2015

Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing

Food and Machinery

The chitosan with different molecular weights (MW: 50 kDa, 250 kDa, 500 kDa and 1 000 kDa) were used to respectively combine whey proteins to form their composite films. It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications. The equal volume of 3% (m/V) chitosan dissolved in 2% (m/V) acetic acid solutions and 12% (m/V) preheated (80 ℃ for 30 min) whey protein solutions was used to prepare resulting film-forming solutions after 2.4% (based on whey protein content, m/m) glycerol to make cast composite films. The functional propertied of the …

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Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei Dec 2015

Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei

Food and Machinery

This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in …

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Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming Dec 2015

Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming

Food and Machinery

The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on …

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Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao Dec 2015

Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao

Food and Machinery

The Partial Least Square Regression(PLSR) analysis was used to study the influences of routine chemical components, such as total sugar, reducing sugar, nicotine, total nitrogen etc. on cigarette sensory quality. The results showed that there were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most comfort characteristic. Nicotine, total nitrogen and potassium had negative influences on tobacco comfort characteristics. There were significantly positive correlations between the ratio of potassium to chlorine and irritation or tongue burning, oral coating or oral dryness. There were positive correlations between total sugar, reducing sugar and the ratio …

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Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao Dec 2015

Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao

Food and Machinery

In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient …

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Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian Dec 2015

Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian

Food and Machinery

Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing …

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Design Of Cigarette Weight Control System Based On Microwave Detecting Technoloty, Wang Gongming Dec 2015

Design Of Cigarette Weight Control System Based On Microwave Detecting Technoloty, Wang Gongming

Food and Machinery

At present the cigarette weight control system of high-speed cigarette machine is mainly used the techology of nuclear scanning for cigarette weight testing or feedback at home and abroad. The scanning head is used by radioactive material, so there is always exiting the danger of radiation to operators in actual operation system. In addition, recessive instability also existed in the control system. With the microwave detection technology, the energy parameter change caused by cigarettes in the microwave electromagnetic field was used to detect cavity density and moisture content of the tobacco rod. The weight and moisture content of the tobacco …

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Design Of Sugarcane Peeling Machine Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie Dec 2015

Design Of Sugarcane Peeling Machine Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie

Food and Machinery

A kind of sugarcane peeling machine was designed based on motion controller, it can realize the automation of the whole processing of input, peeling and output. The sugarcane feeding and discharging take two sets of agencies. Taking the characteristics of sugarcane into consideration, the elastic sugarcane peeling tool is designed The motion controller was used as the core unit of the control system. Experimental study was carried out, and shows that the design of sugarcane peeling machine is successful with the maximum power of the prototype 1 kW, the maximum diameter 50 mm, the minimum diameter 20 mm. The maximum …

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Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao Dec 2015

Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao

Food and Machinery

Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and …

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