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Articles 3151 - 3180 of 5725
Full-Text Articles in Food Science
Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia
Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia
Food and Machinery
From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.
Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei
Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei
Food and Machinery
Summarizes the extraction of functional composition, pharmacological activities, processing and comprehensive utilization of passion fruit. Simultaneously, corresponding problems in research process of passion fruit have also been expounded. Theoretical references for subsequent research and product development would be provided.
Effects Of Different Additives On The Properties Offried Carrot Chips, Lu Shaochuang, Zheng Baofang, Qin Shixiu, Lu Jialei, Zhou Tao, Wang Jiaqi, Li Chiling, Zhou Hui
Effects Of Different Additives On The Properties Offried Carrot Chips, Lu Shaochuang, Zheng Baofang, Qin Shixiu, Lu Jialei, Zhou Tao, Wang Jiaqi, Li Chiling, Zhou Hui
Food and Machinery
In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the …
Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology, Zhang Ning, Zhang Xinyun, Fan Xuehui, Zhang Qingan
Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology, Zhang Ning, Zhang Xinyun, Fan Xuehui, Zhang Qingan
Food and Machinery
To decrease the waste of energy and resource during the traditional debitterizing processing of apricot seeds, a rapid and novel method was proposed based on the principle of ultrasound-induced in this paper. Firstly, the parameters affecting the dissolution rate of amygdalin such as ultrasonic temperature, time, frequency, power and ratio of material to liquid, were tested by the method of single-factor experiment. Secondly, three parameters affecting the amygdalin dissolution rate were optimized by the response surface methodology, such as ultrasonic temperature, power and frequency, resepectively. The results showed that the optimum conditions were ultrasonic temperature 55 ℃, ultrasonic power 300 …
Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage, Li Jun, Lu Yang, Liu Yongxiang, Liu Hui
Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage, Li Jun, Lu Yang, Liu Yongxiang, Liu Hui
Food and Machinery
Bulgarian Lactobacillus, Streptococcus thermophilus and Lactobacillus plantarum were inoculated into tartary buckwheat seedling beverage for fermentation, and the changes of sensory score, number of live Lactobacillus, total sugar, reducing sugar, total acid, total protein, total flavone, rutin, quercetin and kaempferol 3-rutinoside were compared for the better lactic acid bacteria fermentation strains. The results showed that Lactobacillus could grow well in tartary buckwheat seedling beverage, and the fermentation activity of L. plantarum was higher than that of the other two lactobacilli, and the mixed fermentation of L. plantarum and L. bulgaricum had synergistic effect, and the product sensory score was the …
Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui
Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui
Food and Machinery
Taking β-cyclodextrin as the wall material, embedding rate as the detection index, and single factor test results as the basis for orthogonal test, determined the optimal inclusion process of Cinnamomum jensenianum leaves volatile oil. Meanwhile, the inclusion compound was evaluated using thin-layer chromatography (TLC), ultraviolet spectroscopy (UV), differential scanning calorimetry (DSC) and micrography. The experiment results indicated that, the optimal preparation process conditions for the inclusion compound of Cinnamomum jensenianum volatile oil were as followed: ultrasonication time of 8 min, mass ratio of core material to wall material of 1︰8, ultrasonic wave power of 150 W, mass ratio of β-cyclodextrin …
Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi
Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi
Food and Machinery
Studied, the inhibitory effect of DS on thermal aggregation of tilapia myosin (2.0 mg/mL) in low ionic strength (1, 50, 150 mmol/L KCl) during the heat treatment (40～80 ℃, 1 ℃/min). The result showed that the myosin had poor solubility in 1 mmol/L KCl. While, with the icreased of ionic strengths, myosin fibrils could dissociate in 50 and 150 mmol/L KCl. After heating, the myosin filaments disappeared, and the heads and tails of myosin aggregated seriously, resulting in the solubility and the content of α-helix decreased significantly. After adding 0.4 mg/mL DS, the change of turbidity, solubility and α-helix content …
The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan
The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan
Food and Machinery
The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA …
Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen
Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen
Food and Machinery
In order to study the effect of different wall temperature on the physicochemical properties of tobacco shred under drum drying conditions, variance analysis and multiple comparisons were conducted to explore the filling value, elasticity, proportion of long strands, the content of petroleum ether, aroma substances, total alkaloid and sugar and of tobacco shred under different drying conditions (drum wall temperatures were 100, 120, 140, and 150 ℃, respectively). In addition, principal component analysis was performed to identify the changes of physicochemical indexes. Finally, the consequences above were verified by sensory evaluation. The results showed that the difference of physicochemical indexes …
Consumer Perceptions Of Labeling Claims On Poultry Products, Sarah Townley
Consumer Perceptions Of Labeling Claims On Poultry Products, Sarah Townley
Agricultural Education, Communications and Technology Undergraduate Honors Theses
An increasing number of consumers wants more knowledge of how the food they eat is produced, and specifically, how animals used in the production of their food are raised. One method consumers use to become more aware of production practices behind the food they purchase and consume is simply reading food labels. Labeling claims can be defined as textual, pictorial, graphic, or symbolic representation that either explicitly states or implies that a food product has a specific set of properties supported by a certification process. The purpose of this study is to gather data regarding consumer knowledge and understanding of …
Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins, Feng Wei, Wang Tao, Dong Tiantian, Xu Pengcheng, Li Keqiang, Zhang Tianqi, Wang Ren, Chen Zhengxing
Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins, Feng Wei, Wang Tao, Dong Tiantian, Xu Pengcheng, Li Keqiang, Zhang Tianqi, Wang Ren, Chen Zhengxing
Food and Machinery
Rice pollution by cadmium in China is becoming a crucial problem in food safety. It is of great importance for the future design of cadmium-removal strategy by studying the binding behaviors of cadmium to different fractions of rice proteins (RPs). In this study, the thermodynamics and kinetics involved in the bindings of cadmium to four different RP fractions, i.e., glutelin, prolamin, globulin and enzyme-extracted proteins, were investigated. The results showed that cadmium was readily bound to each fraction of RPs, and the equilibrium was attained within 30 min. Of all the protein fractions, prolamin obtained the highest binding capacity with …
Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan, Yu Peipei, Xia Wenshui, Zhong Weiwei, Liu Xiaoli, Wang Bin
Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan, Yu Peipei, Xia Wenshui, Zhong Weiwei, Liu Xiaoli, Wang Bin
Food and Machinery
Based on the previous ultrafiltration separation of chitosan hydrolysate, the technical conditions were investigated, for the nanofiltration separation of ultrafiltrate using roll-type nanofiltration membrane with a relative molecular weight cutoff of 500 Da. The effects of process parameters including the operating pressure and temperature, as well as the pH value of filtrate on the separation and purification of chitosan hydrolysate were studied by indicators of membrane flux, glucosamine removal rate, conductivity and pH value. The optimal operating parameters for nanofiltration were as followed: operation presure 0.50 MPa, operation temperature 35 ℃, and pH 3.0. The final product with 1.21% glucosamine …
Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough, Guo Xingxin, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Huang Yiqun, Liu Yongle
Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough, Guo Xingxin, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Huang Yiqun, Liu Yongle
Food and Machinery
The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate, retention rate of yeast fermentation ability, proofing time and baking properties after freeze-thaw treatment. The results showed that yeast survival rate, retention rate of yeast fermentation ability and proofing time for the 6-freeze-thaw-cycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%, 59.06%, 330 min and 61.80%, 46.67%, 318 min, respectively. Which were significantly better than the control group. Bread made from freeze-thawed dough had a smaller specific volume and elasticity …
Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology, Xie Anguo, Kang Huaibin, Wang Feixiang, Wang Bo
Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology, Xie Anguo, Kang Huaibin, Wang Feixiang, Wang Bo
Food and Machinery
In this paper, beef mixed with a variety of spices were fried to different degrees. The physical and chemical characteristics, such as moisture content, color and tenderness, and the spectra in 370~1 023 nm were measured. Then the quality detection models and visualization method were constructed. The results showed that the moisture content decreased, and the shear force increased during the frying process, and the change was significant (P＜0.05). There was no significant difference in color between the samples and visible spectrum. While NIR spectra (800～1 023 nm) increased with cooking, and the changes were significant. Based on 100 beef …
Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak, Meng Xiangren, Wu Peng, Wang Hengpeng, Chen Wenyu, Tu Mingliang
Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak, Meng Xiangren, Wu Peng, Wang Hengpeng, Chen Wenyu, Tu Mingliang
Food and Machinery
The chilled beef of Horqin West was used to cut in three angles of parallel, vertical and 45 degrees, with the muscle fibers, and cooked by the ways of roasting, decocting and microwave heating. The quality factors (color, texture, cooking loss), and the etermination and analysis of volatile flavor substances in different cutting angles and ripening methods were carried out. The results showed that the ripening method had a significant influence on the color difference of the steak, and the steak with the mature and vertical muscle fiber cutting showed the lowest in the cooking water loss rate. In physical …
Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor, Fan Xiaopan, Liu Jingjing, Liang Liya, Wu Chenyan, Ma Lizhen
Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor, Fan Xiaopan, Liu Jingjing, Liang Liya, Wu Chenyan, Ma Lizhen
Food and Machinery
Beef flavor were manufactured from minced beef-bone using the hot-pressure extraction, enzymatic hydrolysis and Maillard reaction control integration technology in this study. Fat moderate oxidation were used to further enhance their flavor. The different oxidized tallows were added during the Maillard reaction, and the oxidation degree of tallow were analyzed. Thereafter, the flavor of oxidized beef flavor was analyzed by electronic nose, electronic tongue and gas chromatography-mass spectrometry. The addition of oxidized tallow could increase the content of aroma compounds in oxidized beef flavor. When the oxidation time was 2 h, it would have the greatest contribution to the aroma …
Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup, Tang Qi, Xia Yangyi, Hou Baihui, Mei Tiantian
Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup, Tang Qi, Xia Yangyi, Hou Baihui, Mei Tiantian
Food and Machinery
The effects of different thawing methods, including microwave, high-temperature water bath, and room temperature air, on the rheology and protein of frozen chicken soup (freezing at －20 ℃ and －40 ℃) were investigated. The results showed that thawed frozen chicken soup had pseudoplasticity. Under the same shear rate, the viscosity and shear stress of frozen chicken soup at －20 ℃ were greater than those in the －40 ℃ frozen chicken soup. However, the thawing viscosity and shear stress by microwave and high temperature thawing trended preformed almost the same, both were lower than the room temperature air thawing group. The …
Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides, Wu Zhen, Zhan Yong, Li Hong, Yang Yong, Tan Hongjun, Huang Xiaoping, Wang Haiyan
Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides, Wu Zhen, Zhan Yong, Li Hong, Yang Yong, Tan Hongjun, Huang Xiaoping, Wang Haiyan
Food and Machinery
In order to explore the comprehensive utilization value of L. macranthoides, investigated the particle structure, effective compositions contents, dissolution rate and antioxidant activity of L. macranthoides processed ultrafine and common grinding. It was found that the ultrastructure of L. macranthoides was changed by ultrafine grinding, and its cell wall and crude fiber structure were destroyed. The dissolution contents of chlorogenic acid, Macranthoidin B, Dipsacoside B, Luteolin 7-glucoside and caffeic acid were increased after ultrafine grinding. The dissolution rate of chlorogenic acid from ultra-fine griding powder was significantly higher than that of common griding power of L. macranthoides. Furthermore, scavenging ability …
Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis, Zheng Qiaoran, Zhou Feng, Xing Jie, Tao Wen, Chen Luhong, Li Wenfeng, Gao Xiaoxu, Tan Si
Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis, Zheng Qiaoran, Zhou Feng, Xing Jie, Tao Wen, Chen Luhong, Li Wenfeng, Gao Xiaoxu, Tan Si
Food and Machinery
Effects of six drying methods were evaluated, including vacuum freeze, hot air drying, microwave pretreatment and ultrasonic pretreatment drying on six indexes of drying dynamics characteristics, color, polyphenol content, total flavonoid content, polysaccharides content and antioxidant activity of Boletus edulis. The results showed that the smallest color changes were detected in materials treated under vacuum freeze drying, while the most significant color change was observed under microwave pretreatment drying. Boletus edulis treated under vacuum freeze drying showed significantly higher amount in total flavonoids, polyphenol, polysaccharides contents and stronger antioxidant activity than the other samples. Taking the cost into account, 60 …
The Quality Variation Characteristics Among Different Strip Sizes Of Robust Flavor Style Flue-Cured Tobacco Leaf In Henan, Liu Chao, Zhao Kuo, Yang Yongfeng, Chu Wenjuan, Wen Qiucheng, Liu Maolin, Wang Baolin, Yang Zongcan, Liu Xiangzhen
The Quality Variation Characteristics Among Different Strip Sizes Of Robust Flavor Style Flue-Cured Tobacco Leaf In Henan, Liu Chao, Zhao Kuo, Yang Yongfeng, Chu Wenjuan, Wen Qiucheng, Liu Maolin, Wang Baolin, Yang Zongcan, Liu Xiangzhen
Food and Machinery
In order to classify the use direction of different strip sizes of tobacco in cigarette products and improve the value of tobacco leaves, the middle and upper matching module of robust flavor style flue-cured tobacco leaves were used to analyze the quality variation characteristics among different strip sizes of from aspects of chemical component, neutral aroma substances and sensory evaluation. The results indicated that: ① The contents of total sugar, reducing sugar, potassium, nicotine, the ratio of sugar and nicotine, nitrogen and nicotine, the total sensory evaluation score and the scores of sensory indexes except irritant among different strip sizes …
Establishment And Application Of Macadamia Protein Sandwich Elisa Method, Jia Zengyan, Wang Xiaomin, Sha Zhicong, Zhou Rourou, Sheng Wei, Zhang Yan
Establishment And Application Of Macadamia Protein Sandwich Elisa Method, Jia Zengyan, Wang Xiaomin, Sha Zhicong, Zhou Rourou, Sheng Wei, Zhang Yan
Food and Machinery
The unprocessed macadamia protein was extracted by alkali-soluble acid precipitation method, and the rat and rabbit polyclonal antibodies were prepared respectively. The rabbit and the murine polyclonal antibodies were used as the capture and detection antibodies respectively to establish a double-antibody sandwich enzyme-linked immunosorbent assay. The detection limit of this method was (0.95±0.17) ng/mL. The method had no obvious cross-reaction with soybean, walnut, hazelnut, almond, peanut, pistachio, cashew and wheat protein, which proved that the method was specific. The recovery rate of macadamia protein in baked macadamia nuts and baked biscuits is in the range of 73.67%～77.03%. This method was …
Research On The Detection Mechanism Of Dairy Products Basedon The Magnetoelastic Wireless Sensor, Wang Hua, Chen Dewen, Zhou Deqiang, Cao Piyu
Research On The Detection Mechanism Of Dairy Products Basedon The Magnetoelastic Wireless Sensor, Wang Hua, Chen Dewen, Zhou Deqiang, Cao Piyu
Food and Machinery
In view of the possible inclusion of Staphylococcus aureus in dairy products, a magnetoelastic S. aureus wireless sensor was developed to study the detection the mechanism of its magnetoelastic sensor in dairy products. By comparing the magnetic resonance wireless sensor's resonance frequency shift and fluorescent experiment in bacteria and aseptic dairy liquids, the analysis results showed that the resonant frequency of the magnetoelastic sensor could better reflect the weight of the sensor. When the mass of the sensor decreases or the liquid increased, the resonance frequency of the sensor decreased. It was also confirmed that the viscosity of the liquid …
Detection Of Moldy Maize Aflatoxin B1 And Gibberellinby Hyperspectral Coupled With Neural Network, Wang Guanghui, Yin Yong
Detection Of Moldy Maize Aflatoxin B1 And Gibberellinby Hyperspectral Coupled With Neural Network, Wang Guanghui, Yin Yong
Food and Machinery
In order to eliminate the influence of scattering, the original spectrum was processed by multiplicative scatter correction (MSC). The effective band was selected according to the correlation coefficient method, and 8 characteristic wavelengths were selected by continuous projection algorithm combined with information entropy. Finally, the effective bands and different features were used to establish prediction model for mildew maize aflatoxin B1 and gibberellin content at wavelength by BP neural network. The results showed that the prediction model established by spectral information at 8 kinds of characteristic wavelengths was the best, with the correct prediction rate of aflatoxin B1 …
Rapid Prediction Of Ricewater Content And Activity Based On Low Fieldnuclear Magnetic Resonance Technique, Ji Linlin, Xia Alin
Rapid Prediction Of Ricewater Content And Activity Based On Low Fieldnuclear Magnetic Resonance Technique, Ji Linlin, Xia Alin
Food and Machinery
The water content and activity of rice samples were determined by direct drying method and water activity meter, respectively. The measured values are considered as reference values. Furthermore, rice samples were measured by LF-NMR, and the transverse relaxation data of the samples were generated. A multivariate calibration model was created by using chemometrics algorithm to rapidly determine the water content and activity of rice. PLS and BP-ANN methods were used to train 160 calibration set samples and establish the multivariate calibration models, respectively. 90 prediction set samples were predicted by the calibration models. The results show the correlation coefficients between …
Isolation And Identification Of Symbiotic Fungi From Marine Sponge Reniera Japonica And The Antimicrobial Evaluation Of Its Crude Extract, Chai Jiale, Bai Xuelian, Zheng Shuangzhi, Lu Tiantian, Li Xiaohan, Chen Yiyi, Wu Dandan
Isolation And Identification Of Symbiotic Fungi From Marine Sponge Reniera Japonica And The Antimicrobial Evaluation Of Its Crude Extract, Chai Jiale, Bai Xuelian, Zheng Shuangzhi, Lu Tiantian, Li Xiaohan, Chen Yiyi, Wu Dandan
Food and Machinery
Thirty-three fungal strains were isolated from the healthy tissue of marine sponge by three different media. They were identified by morphology characteristics analysis and rDNA ITS sequence analysis．The species of each strain was determined, and the dominant fungi of Aspergillus and Penicillium were found. Among them, M3 was Aspergillus versicolor. The antimicrobial activity of the metabolites of the symbiotic fungi of marine sponge was studied by 96-well plate method with the standard strain of Escherichia coli. The results showed that the secondary metabolites of seven strains of symbiotic fungi had certain antimicrobial activity. The inhibition rate of M3 on Escherichia …
Application Of Gas Chromatography In The Determination Of Antioxidants Bha, Bht And Tbhq In Foods Abstract, Wang Ping, Guo Jinying, Ren Guoyan, Cui Guoting, Wu Ying
Application Of Gas Chromatography In The Determination Of Antioxidants Bha, Bht And Tbhq In Foods Abstract, Wang Ping, Guo Jinying, Ren Guoyan, Cui Guoting, Wu Ying
Food and Machinery
Oil samples were extracted with methanol, and BHA, BHT and TBHQ in food were detected by gas chromatography. Result: When the concentration of BHA, BHT and TBHQ was in the range of 0.01~0.20 mg/mL, all of the correlation coefficients of BHA, BHT and TBHQ had good linear relation with r>0.999, with the detection limits<0.5 μg/mL. The recovery rate of the method met the requirements of laboratory determination, and the standard deviation was between 1.07~3.10 and the relative standard deviation was less than 5%.
Numerical Simulation Of Flow Mixing Characteristics In Microwavereactor With Combined Impeller, Zhang Yu, Jin Guangyuan, Cui Zhengwei, Song Chunfang, Chen Haiying
Numerical Simulation Of Flow Mixing Characteristics In Microwavereactor With Combined Impeller, Zhang Yu, Jin Guangyuan, Cui Zhengwei, Song Chunfang, Chen Haiying
Food and Machinery
In order to investigate mixing uniformity in microwave reactor, the microwave reactors with dual stirring structure were designed, combined by the upper and lower impellers A100(A1), the upper impeller A200 and lower impeller A100(A2), and the upper impeller A100 and lower impeller A200(A3). Based on Computational Fluid Dynamics (CFD) method, laminar model, component diffusion model and multi-reference frame method (MRF) were used to simulate flow mixing characteristics of the alcohol-oil mixture in these microwave reactors. The flow characteristics of the alcohol-oil mixture and mixing time characteristics at different feeding positions in these microwave reactors were obtained. The results showed that …
Multi-Objective Structural Optimization Design For The Waist Mounting Bracket Of Md-1200yj Palletizing Robot, He Ying, Mei Jiangping, Sun Yude, Zang Jiawei
Multi-Objective Structural Optimization Design For The Waist Mounting Bracket Of Md-1200yj Palletizing Robot, He Ying, Mei Jiangping, Sun Yude, Zang Jiawei
Food and Machinery
Finite element model of waist mounting bracket of MD-1200YJ palletizing robot was established, and the accuracy of the finite element model was verified by modal analysis, the modal test, and static analysis. Taking dynamic factors into account, based on the quintic non-uniform, the rational B-splines motion law was carried out, and the analysis showed that this part had the potential of lightweight design. The mass, the maximal stress, and the maximal deformation were minimized as the optimization objectives were determined. The structure parameters as design variables, the first and second natural frequency no reducing and boundary conditions of design variables …
Position And Workspace Analysis Of A Novel Parallel Cooking Robot, Yang Shiming, Ma Qingguo, Guo Cuiming
Position And Workspace Analysis Of A Novel Parallel Cooking Robot, Yang Shiming, Ma Qingguo, Guo Cuiming
Food and Machinery
A cooking robot based on a new parallel mechanism is proposed. Firstly, analyzed the movement of the cookware during artificial cooking, and designed four basic actions of rotating the cookware, bumping the cookware, stir fry and tilting the cookware. Then according to the four basic actions, the 2RRPS/SPS parallel mechanism is designed as the working platform of the cooking robot. The analytic geometry method is used to obtain the forward and reverse solution expressions of the working platform, and the MATLAB software is used to analyze the example and exercise simulation to verify the effectiveness of the cooking robot.
The Analysis And Design Of Automatic Feeder For Tableware Based On Triz, Shang Xin, Chen Ya, Xie Xinyi, Wu Yuanyuan, Zhang Chengbin
The Analysis And Design Of Automatic Feeder For Tableware Based On Triz, Shang Xin, Chen Ya, Xie Xinyi, Wu Yuanyuan, Zhang Chengbin
Food and Machinery
Aimed at problem that low efficiency, labor-intensive and harsh environments, and there is secondary pollution in tableware cleaning sterilization packaging, according to the characteristics of tableware, a automatic feeder was design by TRIZ to solve these problem. This automatic feeder included conveyor systems and sorting systems,while, the sorting system including holder, sub-feeding device, and the adjusting device, which can adjust the finishing device by adjusting the height limit component and the width limit of the dispensing device. The components could be used for tableware of different heights and calibers, and the transportation system could realize the conveying of tableware. Finally, …