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Articles 2191 - 2220 of 5725
Full-Text Articles in Food Science
The Study Of Mashing Methods And Features Of Fermentations Products, Mybeshir Pajaziti, Kastriot Pehlivani
The Study Of Mashing Methods And Features Of Fermentations Products, Mybeshir Pajaziti, Kastriot Pehlivani
UBT International Conference
If mashing is conducted at 62 to 63˚C, a higher maltose composition is obtained, and the limit is of fermentation rate is higher. The wort, which has a lot of maltose ferments quickly, and the yeast is kept suspended for a long time. Continuous mashing at 62 to 64˚C yields beer with a high fermentation limit; if these temperatures are exceeded, and continuous mashing is carried out at 72 to 75˚C, beers with high dextrin content and low fermentation limit are obtained. To produce beer, primary and secondary fermentation are performed. During primary fermentation, the obtained sugars are converted into …
Looking At The Perceived Benefits Of Feeding Program In The Eyes Of The Stakeholders, Jane M. Candelanza, Sheena Mae T. Comighud
Looking At The Perceived Benefits Of Feeding Program In The Eyes Of The Stakeholders, Jane M. Candelanza, Sheena Mae T. Comighud
UBT International Conference
The study focused on the effects of school-based feeding program in the eyes of the stakeholders conducted on March 2019 to grades 1 to 6 beneficiary pupils, selected teachers, SBFP In-Charge and School Head of Mansagomayon Elementary School, District 4 of Sta. Catalina, Division of Negros Oriental. A descriptive design was used in this study whichd eemed appropriate in the context of this study since the researcher will describe the effectiveness of the SBFP as employed in the research locale. Additionally, Key informant interview with the selected representatives of the identified groups of stakeholders was conducted to provide qualitative support …
Refining Process And Quality Control Of Sunflower Oil, Etrit Beshtica, Luljeta Ajdini, Mentor Arifi, Lenda Ramadani, Donjeta Halimi
Refining Process And Quality Control Of Sunflower Oil, Etrit Beshtica, Luljeta Ajdini, Mentor Arifi, Lenda Ramadani, Donjeta Halimi
UBT International Conference
The quality control of edible sunflower oil is monitored through several stages, from unrefined oil, during the whole refining process as well as the bottled oil. Initially is checked the unrefined oil by means of analyzing its origin, enabling us to understand what the origin of the oil is. Subsequently are checked the compounds that need to be removed from the sunflower oil in the refining process. We also pay special attention to the preservation of some compounds present in the unrefined oil. The methodologies applied for oil quality control are physical- chemical and microbiological methods.
Impact Of Covid-19 On Cow's Milk Producers In Kosovo- The Case Of Gjilan Region, Medin Zeqiri, Emine Daci Zejnullahi, Mërgim Mestani, Ylli Biçoku
Impact Of Covid-19 On Cow's Milk Producers In Kosovo- The Case Of Gjilan Region, Medin Zeqiri, Emine Daci Zejnullahi, Mërgim Mestani, Ylli Biçoku
UBT International Conference
This paper aims to analyze the impact of Covid-19 on cow’s milk production in Gjilan region. It is a descriptive and quantitative survey. The random sampling technique was used to select the respondents of 71 dairy farms in three municipalities of Gjilan (Vitia, Kamenica, and Gjilan). Interviews include farms where 5-78 dairy cows are bred. Data on milk production, farm expenses, and returns for each farm were recorded during the period February- April 2020 and a comparison was performed with the same period for 2019. The farmers reported that restrictive measures undertaken as a result of Covid-19, did not have …
Oxidative Stress And Methods Used For Hydroxyl Radical Determination, Bashkim Misini, Imri Demelezi, Wolfhardt Freinbichler, Laura Della Corte, Wolfgang Linert
Oxidative Stress And Methods Used For Hydroxyl Radical Determination, Bashkim Misini, Imri Demelezi, Wolfhardt Freinbichler, Laura Della Corte, Wolfgang Linert
UBT International Conference
Understanding the role of oxidative stress in brain as well as developing medical strategies to reduce its damaging potential in the aging process and pathogenesis of cancer, neurological diseases like Alzheimer’s diseases and Parkinson’s diseases and other incurable illnesses is an important direction in medicine and biochemistry over the world. This review outlines the processes by which hROS may be formed, their damaging potential and determinations methods. Also, the questions upon the nature of reactive hROS in a Fenton (like) system plays a crucial role will be addressed on this part and several lines of evidences will be presented in …
Meat Consumption In Kosovo And Consumer Perception Of Animal Welfare, Vlora Rama
Meat Consumption In Kosovo And Consumer Perception Of Animal Welfare, Vlora Rama
UBT International Conference
Meat is an important source of nutrition and include fats, protein, vitamins B1, B6, B12, D, iron and zinc. The recommended amount of protein for adults is generally 0.8gr per kg of body weight. This research determines the quality and consumption of meat. The survey include 170 people were responded about animal welfare, meat quality and consumption. From 170 respondents, 64.7% are female, 35.3% are male, which 33.5% are under 25 years old, 60.5% are 25-45 years old, 4.8% are 45-65 years old and 1.2% are over 65 years old. 96.4% of them consume meat while only 3.6% are not …
Research On Microbiological And Physico-Chemical Characteristics Of Cow Milk Collected From Farms In The Region Of Prizren, Arianeta Nura, Veton Haziri, Herolinda Halimi, Doruntina Coçaj
Research On Microbiological And Physico-Chemical Characteristics Of Cow Milk Collected From Farms In The Region Of Prizren, Arianeta Nura, Veton Haziri, Herolinda Halimi, Doruntina Coçaj
UBT International Conference
This study was conducted for 6 months in the region of Prizren. During the research period, December 2019 – May 2020 were collected 292 samples from four smallholders in the “SHARRI” dairy. Samples were collected using a proportional random sampling method. Samples were subject to microbiological (total bacterial count and somatic cells) and physicochemical ((fat, protein, lactose, SNF, TS, FPD, density and acidity, density) measurements of raw cow milk, by international standard methods. The results of samples from the four farmers showed that the number of samples that belonged to the third class of TBC count was: farmer 1 - …
The Effect Of Rootstocks On Leaf Surface In Two Different Apple Cultivars, Kujtim Lepaja, Lavdim Lepaja, Naim Krasniqi
The Effect Of Rootstocks On Leaf Surface In Two Different Apple Cultivars, Kujtim Lepaja, Lavdim Lepaja, Naim Krasniqi
UBT International Conference
This field experiment was designed to assess the effect of rootstocks M9 and MM106 on leaf surface in two different apple cultivars Idared and Granny Smith. The experiment was conducted in Kosovo (Anamorava region), in apple orchard using a nested experimental design. During the experiment based on two-way analysis of variance, we found significant changes on the leaf surface among cultivars, but no differences among rootstocks. The results obtained in the agro-ecological conditions of Kosovo, where it is stated clearly that in average the leaf surface have higher values of the two combinations grafts has reached the rootstock MM106 (Granny …
Microbiological And Physicochemical Parameters Used For The Analysis Of Water Quality In Gjakova Watershed, Arianeta Nura, Veton Haziri, Rrona Resyli
Microbiological And Physicochemical Parameters Used For The Analysis Of Water Quality In Gjakova Watershed, Arianeta Nura, Veton Haziri, Rrona Resyli
UBT International Conference
This study aimed to estimate the microbiological and physicochemical characteristics of water in Gjakova watershed in different months of the year. In the six months, from January 2020 to June 2020 are defined changes of these parameters such as total coliform bacteria, fecal coliform bacteria, aerobic mesophilic bacteria, pH, temperature, NTU, NH3, and NO2. The object of the study was treated water and untreated water from the lake. The results showed that the microbiological and physicochemical parameters of the treated water samples were within the ISO Standards for drinking water, while the parameters of the lake water samples were shown …
Analysis And Characterization Of Anthocyanins In Raspberry Fruits (Rubus Idaeus L.), Hyrie Koraqi, Flutura C. Ajazi
Analysis And Characterization Of Anthocyanins In Raspberry Fruits (Rubus Idaeus L.), Hyrie Koraqi, Flutura C. Ajazi
UBT International Conference
This study focuses on the analysis and characterization of anthocyanins from Raspberry fruit (Rubus idaeus L.). The fresh Raspberry fruits were extracted with the solvent of EtOH 96% /0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. The extraction process was the important step in the isolation and identification of anthocyanins. For this purpose, anthocyanin contents in Raspberry fruits were determined with UV-Vis Spectroscopy. The results showed that the total anthocyanin content (expressed as cyanidin-3-glucoside) in the extract was 277.2 mg/L, which is equivalent to 9.33 mg total anthocyanin per gram of dry material.
Horizontal Genetic Exchange Of Chromosomally Encoded Markers Between Campylobacter Jejuni Cells, Deepti Pranay Samarth, Young Min Kwon
Horizontal Genetic Exchange Of Chromosomally Encoded Markers Between Campylobacter Jejuni Cells, Deepti Pranay Samarth, Young Min Kwon
Poultry Science Faculty Publications and Presentations
Many epidemiological studies provide us with the evidence of horizontal gene transfer (HGT) contributing to the bacterial genomic diversity that benefits the bacterial populations with increased ability to adapt to the dynamic environments. Campylobacter jejuni, a major cause of acute enteritis in the U.S., often linked with severe post-infection neuropathies, has been reported to exhibit a non-clonal population structure and comparatively higher strain-level genetic variation. In this study, we provide evidence of the HGT of chromosomally encoded genetic markers between C. jejuni cells in the biphasic MH medium. We used two C. jejuni NCTC-11168 mutants harbouring distinct …
Effects Of Different Separation Techniques On The Component Content Of Linear Maltooligosaccharides, Li Jia-Cheng, Chen Dian-Ning, Gu Zheng-Biao, Li Cai-Ming, Li Zhao-Feng
Effects Of Different Separation Techniques On The Component Content Of Linear Maltooligosaccharides, Li Jia-Cheng, Chen Dian-Ning, Gu Zheng-Biao, Li Cai-Ming, Li Zhao-Feng
Food and Machinery
In order to improve the content of linear maltooligosaccharides with specific degree of polymerization in the enzymatic hydrolysis products, the effects were investigated including from the membrane separation, activated carbon adsorption separation, sephadex column chromatography and ion exchange resin column chromatography. The results showed that the membrane separation, activated carbon adsorption separation, sephadex column chromatography and Na+/Ca2+ ion exchange resins were all not conducive to continuous batch operation. In contrast, K+ ion exchange resins had better effects. Compared with the initial enzymatic hydrolysate, the proportion of G3~G6 and G5+G6 in the permeable solution after separation and purification …
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Food and Machinery
Seven genotype soybean seeds with different protein content were using as the raw material for natto fermentation. The study was focus on the difference of the sensory quality and properties of mucilage on the surface of natto after fermented by Bacillus subtilis natto. Then the relationship between the quality of mucilage and the quality traits of soybean seeds was analyzed. The results showed that, the sensory score and stretch length of natto mucilage fermented from five different genotype soybean except green soybean YSG-10 and black soybean YSB-37 were significantly negatively correlated with seeds protein content respectively (r are 0.953, 0.946 …
Identification And Polar Lipid Composition Analysis Of Yeasts Isolated From Sufu Manufacture, Chen Si-Kai, Lin Sheng-Jie, Li Li
Identification And Polar Lipid Composition Analysis Of Yeasts Isolated From Sufu Manufacture, Chen Si-Kai, Lin Sheng-Jie, Li Li
Food and Machinery
In order to characterize lipid metabolism of yeasts during sufu manufacture, 23 isolates from sufu pehtze and acidic tofu whey were identified. Ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to analyse the lipid fingerprints of 7 strains of yeast, after the determination of lipase activities. It is suggested that lipid fingerprint mainly includes 2 kinds of sphingosine, 16 kinds of amide, 22 kinds of ester and 3 kinds of fatty acid. Kluyveromyces marxianus SP-1 and Candida (Pichia) norvegensis SP-5 show highest relative amount of 2-Amino-1,3,4-octadecanetrio and N, N-Dimethylsphingosine, which indicates potential for sphingolipids synthesis. Candida ethanolica ATW-1, Pichia …
Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin
Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin
Food and Machinery
Through intensive sampling of beef during the heating process, the changes of meat quality and all parameters of relaxation signal peaks were studied. The results showed that with the increase of heating time, the semi combined water decreased while the free water increased. In terms of peak shape characteristics, T21 peak width data fluctuated more, T22 peak width increased and height decreased, and the positions of the three peaks shifted left significantly, which reflected that the ordered spatial structure of protein was destroyed and a large number of disordered curls were formed after heat denaturation. The average distance …
Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu
Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu
Food and Machinery
Thermodynamic moisture retention properties of microbial polysaccharides and seaweed polysaccharides were investigated as compared with water and propylene glycol. Then three common dynamic models of tobacco were selected to fit the hygroscopic and desorption processes of tobacco. The results showed that the moisture retention of Laminaria japonica polysaccharides and Spirulina platensis polysaccharides was significantly better than that of propylene glycol, and page model was the best. Considering the thermodynamic and kinetic factors according to the moisturizing index, Laminaria japonica, Spirulina platensis and Hericium erinaceus polysaccharides were considered to have better moisturizing effect. Low field nuclear magnetic results showed that the …
Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong
Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong
Food and Machinery
Soluble soy polysaccharides (SSPS) with different structure characteristics were obtained by controlling the conditions of acid hydrolysis, alkaline de-esterification and proteolysis. The effect of processing on the structure characteristics of SSPS and its foaming properties were discussed in details. The structure properties of SSPS were characterized by monosaccharide composition, average molecular weight, degree of esterification (DE), and protein content. The foaming properties of SSPS were expressed by the foam expansion rate (FE) and the foam stability (FS). The results showed that the acidic hydrolysis process could degrade the SSPS main chain structure and gradually reduce the molecular weight pf SSPS, …
Analysis Of Puff-By-Puff Release Of Nine Main Components In Mainstream Smoke Of Typical Flue-Cured Slim And Normal Cigarettes, Liu Qi, Ma Meng-Jie, Gong Zhen-Lin, Yuan Yi-Lai, Zhu Huai-Yuan, Wu Yang, Liao Hui-Yun
Analysis Of Puff-By-Puff Release Of Nine Main Components In Mainstream Smoke Of Typical Flue-Cured Slim And Normal Cigarettes, Liu Qi, Ma Meng-Jie, Gong Zhen-Lin, Yuan Yi-Lai, Zhu Huai-Yuan, Wu Yang, Liao Hui-Yun
Food and Machinery
In order to investigate the difference of the puff-by-puff release of nine major components (tar, nicotine, CO, NNK, B[a]P, phenol, crotonaldehyde, HCN and NH3) in mainstream smoke of slim and normal cigarettes, typical flue-cured cigarette samples from same cut tobacco were smoked by smoking machine under ISO. Results showed that: ① The average puffs of slim and normal cigarettes were 5.49 and 6.72 respectively, which showed there were significant statistical differences. In general, the puff-by-puff and total release of all components from slim cigarette were lower than from normal cigarette. and puff-by-puff release deviations of tar, nicotine, NNK, B[a]P, phenol, …
Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei
Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei
Food and Machinery
To determine the nutrients contents in Miichthys miiuy muscle and by-products. The contents of moisture in Miichthys miiuy muscle and by-products were 79.65%, 69.15%; crude protein were 18.65%, 19.36%; crude fat were 0.24%, 3.90%; and crude ash were 1.15%, 3.75%, respectively. Total amino acids (TAA) contents of Miichthys miiuy muscle and by-products were 18.58%, 15.47%, and essential amino acids (EAA) contents were 7.65%, 5.52%, respectively. However, only EAA/TAA (41.17%) and EAA/non essential amino acids (NEAA, 69.99%) of Miichthys miiuy muscle met FAO)/WHO standard for protein profile. According to amino acid score (AAS) and chemical score (CS), methionine was the first …
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Food and Machinery
In order to understand the comprehensive nutritional value of Guangxi chestnut growing in Counties Tiane, Longlin and Longan, the nutritional components, antioxidant components and processing characteristics of raw and cooked chestnut were compared and analyzed. The results showed that the quality of chestnut varies with the place of production and the state of ripeness. The cooked chestnut had a darker color, higher fat, amino acid content and water holding capacity, while the raw chestnut had higher soluble protein and vitamin C (VC) content, and stronger ability of scavenging free-radical and oil-holding capacity. However, the raw chestnut exhibited the …
Detection Of Enrofloxacin Residues In Chicken Based On Surface Enhanced Raman Spectroscopy And Two-Dimensional Correlation Spectroscopy, Ban Jing-Jing, Liu Gui-Shan, He Jian-Guo, Cheng Li-Juan, Fan Nai-Yun, Yuan Rui-Rui
Detection Of Enrofloxacin Residues In Chicken Based On Surface Enhanced Raman Spectroscopy And Two-Dimensional Correlation Spectroscopy, Ban Jing-Jing, Liu Gui-Shan, He Jian-Guo, Cheng Li-Juan, Fan Nai-Yun, Yuan Rui-Rui
Food and Machinery
The surface-enhanced Raman spectroscopy (SERS) technology and the two-dimensional correlation spectroscopy (2D-COS) were used to optimize the characteristic variables of the Enrofloxacin in chicken meat. The partial least squares regression method (PLSR) was used to establish Enro the characteristic peak analysis model of sand star was compared with the competitive positive adaptive weighting algorithm (CARS). The results showed that the 2D-COS-PLSR model has the best effect, and its Rc and Rp were 0.979 7, 0.997 2 respectively, which shows that it is feasible to use 2D-COS to optimize the characteristic spectral peaks related to the concentration of enrofloxacin in chicken.
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Food and Machinery
In order to establish a double antibody sandwich ELISA method for the rapid, sensitive and specific detection of peanut allergenic protein Ara h 1. Taking Ara h 1 murine monoclonal antibody (mAb) as capture antibody, and Ara h 1 rabbit polyclonal antibody (pAb) as detection antibody, the checkerboard method was used to optimize the antibody working concentration to establish the method, and the detection characteristics were identified, including sensitivity, specificity, accuracy and stability of the method. Results: The optimal working concentrations of mAb and pAb were 1∶10 000 and 1∶8 000 dilution, respectively. The linear range of the ELISA standard …
Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang
Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang
Food and Machinery
A method of high pressure ion chromatography (HPIC) for quickly determinating bromate and nitrite in drinking water was established. The contents of bromate and nitrite in the sample were determined by using Dionex Integrion high-pressure ion chromatograph, IonPac AS19 high-capacity analytical column and inhibition conductivity detector, with the eluent of KOH produced on-line by automatic generation device. The anions of bromate and nitrite could be separated by the method within 5 min with detection limits of 0.46 μg/L and 0.22 μg/L respectively. In the concentration range of 0~100 μg/L for bromate and 0~50 μg/L for nitrite, a good linear relationship …
Simultaneous Determination Of 10 Kinds Of Fungicides In Tomatoes And Cucumbers By Gc-Ms/Ms Combined With Solid Phase Extraction, Zhang Yao, Wu Long-Guo, Ma Gui-Juan, Gong Hui, Gao Lin, Sun Qian
Simultaneous Determination Of 10 Kinds Of Fungicides In Tomatoes And Cucumbers By Gc-Ms/Ms Combined With Solid Phase Extraction, Zhang Yao, Wu Long-Guo, Ma Gui-Juan, Gong Hui, Gao Lin, Sun Qian
Food and Machinery
A method for the simultaneous determination of 10 fungicides residues in vegetables by gas chromatography- mass spectrometer (GC-MS/MS) was established. The samples were extracted by ethyl acetate cyclohexane, and the aminosolid phase extraction column purification was preferred. Which were detected by multi-reaction monitoring (MRM), and quantified by external standard method. The results showed that the linear relationship of 10 fungicides in the mass concentration range of 15~500 ng/mL was good, and the correlation coefficient was all greater than 0.999 1, with the detection limit of 0.1~0.5 μg/kg. The actual recoveries of the samples were 84.7%~117.0%, and the relative standard deviation …
Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo
Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo
Food and Machinery
Firstly, orthogonal test design was adopted to optimize the best working conditions (acetylene flow, hollow cathode lamp flow, burner height) of atomic absorption spectrometry for the eight kinds of essential elements, including potassium, calcium, sodium, magnesium, iron, copper, manganese, and zinc. Single-factor experimental design was adopted to optimize the best working conditions (ashing temperature, ashing time, atomization temperature, atomization time) of graphite furnace atomic absorption spectrometry for the two toxic elements of lead and cadmium. Thereafter, the standard curve of atomic absorption spectrometry for each element under the best working conditions of the instrument was established, and the detection limit …
Design And Simulation Analysis Of High-Efficiency Flexible Pipe Chain Conveying Equipment, Wang Zhen-Min, Li Yong-Xiang, Wang Ming-Xu, Wang Huai-Ting
Design And Simulation Analysis Of High-Efficiency Flexible Pipe Chain Conveying Equipment, Wang Zhen-Min, Li Yong-Xiang, Wang Ming-Xu, Wang Huai-Ting
Food and Machinery
Using the integrated design concept and a combination of theoretical analysis and simulation, a high-efficiency and flexible pipe chain conveyor with cleaning devices is designed. SolidWorks 3D modeling software is used to model each part of the equipment in blocks, and virtual assembly is carried out to ensure that the design structure is designed reasonably, and that the pipe chain conveyor equipment can complete the functions of conveying materials and cleaning up residue. The simulation results show that the designed pipe chain conveying equipment completes the conveying of materials while the real simulation software simulates and analyzes the key components …
Design And Implementation Of Peristaltic Soft Pipe Robot, Zahng Yu, Wang Ning, Zhao Wen-Chuan, Lu Deng-Yu
Design And Implementation Of Peristaltic Soft Pipe Robot, Zahng Yu, Wang Ning, Zhao Wen-Chuan, Lu Deng-Yu
Food and Machinery
Based on the movement principle of the crawling worm in nature and the characteristics of its structure and movement, a soft pipe crawling robot is designed with the hexaprism driver and the cylindrical driver as the main body of the robot. Two kinds of motion modes of the robot in the pipeline are analyzed.By using the finite element analysis technology, the deformation of the hexagonal prism driver and the cylindrical driver are verified to meet the robot motion requirements. Finally, the motion parameters of the robot in different motion modes are obtained through experimental tests, and the motion performance of …
Optimum Design Of Two Degree Freedom Seven-Bar Robot Leg Mechanism, Luo Zhong-Hua
Optimum Design Of Two Degree Freedom Seven-Bar Robot Leg Mechanism, Luo Zhong-Hua
Food and Machinery
In this paper, motion formulae of two degree freedom seven-bar mechanism are derived a mathematical model is established for optimal design of the seven-bar leg mechanism of mobile robot. The elliptic trajectory curve with the long half axis of 100 mm and the short half axis of 40 mm is selected as the relative ideal trajectory curve of robot foot endpoint. The two degree freedom seven-bar robot leg mechanism is optimized by using the genetic algorithm. The foot endpoint actual trajectory curve of the optimized seven-bar leg mechanism of robot almost coincides with the ideal elliptic trajectory curve. The maximum …
Study On Air Volume Control And Performance Optimization Of Oven Based On Numerical Simulation, Li Hai-Yun, Zhang Kai, Huang Jia-Yu
Study On Air Volume Control And Performance Optimization Of Oven Based On Numerical Simulation, Li Hai-Yun, Zhang Kai, Huang Jia-Yu
Food and Machinery
A 9-point distributed thermocouple was used to measure the temperature field distribution of each layer of the oven in real time, and the oven temperature uniformity was determined and analyzed. Moreover, the internal temperature field of the oven was numerically simulated using computational fluid mechanics knowledge. The results showed that the uniformity of the temperature field inside the oven was significantly improved, by optimizing the structure of the rear baffle in the oven, adjusting the distribution of air volume, and changing the layout of the air outlet.
Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control, Ju Hao-Yu, Zhao Hai-Yan, Yu Xian-Long, Zhang Wei-Peng, Wang Hui, Gao Zhen-Jiang, Xiao Hong-Wei
Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control, Ju Hao-Yu, Zhao Hai-Yan, Yu Xian-Long, Zhang Wei-Peng, Wang Hui, Gao Zhen-Jiang, Xiao Hong-Wei
Food and Machinery
The box type hot air dryer with controlled temperature and humidity was designed. The drying machine mainly consists of internal recycle fan, heating system, humidifying equipment, weighing unit, and automatic control system. The experiment result showed that under 60 ℃ and 20% relative humidity, internal temperature and relative humidity were uniform and drying time was consistent in different positions with no significant differences. The material temperature changing curves seemed to be consistent under the same enthalpy value drying condition. Additonally, step-down relative humdity dyring method improve drying efficient a lot.