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- Volatile components (13)
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Articles 4561 - 4590 of 4759
Full-Text Articles in Food Science
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.
Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng
Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng
Food and Machinery
Protein is the basis of life activity, and is also one of the three largest indispensable energy materials. Ultrasonic, as a physical technique, has been applied in the research of extraction and modification of large molecules such as proteins and polysaccharides. The effect of ultrasonic on the physical and chemical properties, structure and functional properties of protein was discussed, and put forward the direction and expectation.
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan
Food and Machinery
Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.
The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie
The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie
Food and Machinery
In recent years, frequent exposure of the food safety problems have caused people to panic and social unrest. Now “Unified” government regulation pattern in China already can't adapt to the new problems under the wave of reform. The existing supervision method must be adjusted, and develop the third-party to fully mobilize the strength like industry associations, testing organizations, news media and social public to participate in the food safety supervision, and construct the food safety supervision system which is government-led and governed collaboratively by multiple subjects.
Defect And Improved Method Of The Food Security Law System, Zeng Li
Defect And Improved Method Of The Food Security Law System, Zeng Li
Food and Machinery
China's food security law system has been gradually established, but there are three fundamental flaws: the lag legal theories, the poor legislative system, inadequate attention to food safety risk monitoring and evaluation system. In this regard, the idea should be changed on food safety and food labeling, improvement of the food safety legislation system, and improvement of food safety risk monitoring and evaluation system, and then the system of food safety laws will be consummate.
Construction Of Chinese Food Safety Education Mechanism, Li Na
Construction Of Chinese Food Safety Education Mechanism, Li Na
Food and Machinery
With the frequent exposure to food safety incidents in recent years, people pay more attention to food safety, and a scientific and effective food safety education system should be established, to ensure that all related with food safety food safety knowledge and the main body has a corresponding identity, to minimize formation damage food safety incidents. Clearly, China's food safety education is not up to the requirements, not only the lack of overall organization and coordination of the administrative organ, and when it comes to food safety food enterprises, administrative organs, the media and consumers everywhere in education, there are …
Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui
Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui
Food and Machinery
In order to obtain mechanical properties and provide necessary theoretical basis in the harvest, transportation, storage and industrial production of the white radish, mechanical properties (stress, elastic modulus) of white radish were measured and analyzed. Loading position, the loading direction, loading speed and moisture content were considered as affecting factors on the mechanical properties of white radish. Results showed that the compression capability of central position of white radish was stronger, and the lower position's was weaker (elastic modulus were 2.16, 2.07 MPa respectively). White radish was anisotropic. The axial compressive strength was stronger than in radial direction (the elastic …
Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng
Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng
Food and Machinery
Using orthogonally rotational combination design, alkali extraction and acid precipitation was proposed for extraction of protein from walnut dregs.The optimal preparation conditions of the protein were as follows: extracting pH 9.0, extracting time 124 min, extracting temperature 53 ℃ and solid-liquid ratio 1∶22 (m∶V). Under the conditions, the yield of protein was (67.94±005)%, and its isoelectric point was pH 5.0 .
Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang
Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang
Food and Machinery
The postharvest vegetables have high respiration rate and are easy to perish at high temperature with high moisture. Therefore, it is very important for postharvest vegetables to precool the temperature approach the appropriate storage temperature. Then the vegetables are stored, transported, sold and preserved in fridges in the condition. Cold chain logistic is a physical method, keeping qualities and prolonging the shelf life of vegetables, and then providing customers with fresh, green, safety, nutrition vegetables. In this review, the author described situations and applications of precooling, storage, transportation and marketing of vegetables at home and abroad, which provide a reference …
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin
Food and Machinery
To investigate the effects on cell viability and cell cycle of apigenin on BCPAP cell line, the MTT assay was used to detect the growth inhibition rates of BCPAP cells at 24 h which cultured with apigenin in different concentrations, and of BCPAP cells at 24, 48, 72 h which cultured with 12.5, 25, 50 μmol/L apigenin as well. The bright field images of cell morphology were analyzed. The effects were evaluated of different concentration of apigenin on the morphology of BCPAP cells, and the inhibition of cell growth. The cell cycle distribution was measured by flow cytometry. The different …
Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua
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).
Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li
Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li
Food and Machinery
Attapulgite clay, soy protein, vegetable oil and Tween 80 were used to prepare Lactobacillus emulsion. By comparing the encapsulation rate, the results of the water-in-oil type were better than those of the oil-in-water type. The best encapsulation rate of the water-in-oil emulsion was 92.31% by the optimal orthogonal experiments. The viable cell was 5.171×1010 CFU/mL, and the emulsification was 2.176. The cells in the emulsion in the artificial simulation gastric juice declined with the time increasing, then constantly released in the artificial simulation intestinal juice, and the cells reached the maximum at the sixth hours, then gradually decay. The …
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi
Food and Machinery
To explore the mechanism of the microbial flora in fermented sausage, traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast, E. coli., lactic acid bacteria and other microorganisms. DNA of these suspected strains were extracted, and 16S rDNA and ITS were amplified using PCR technique, and then the amplification products were sequenced. After the obtained gene sequences were compared with those in GenBank by sequence homology comparison, three high abundance suspected strains were identified as: Debaryomyces, Staphylococcus saprophyticus strain YSY1-6 and Lactobacillus delbrueckii subsp respectively.
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Food and Machinery
With dandelion as raw materials, the bacteria were isolated and identified , and the total acid, pH and salinity were also identified from the naturally fermented product. Free amino acids were analyzed by amino acid analyzer and were classified in accordance with the taste intensity. The results showed that Lactobacillus planetarium was dominant and the content of bitter amino acids (Leu, Val, Arg, Ile, Trp, Met) was higher than the others in the early fermentation process. Lactobacillus planetarium and Lactobacillus brevis took an active part in the main fermentation stage. Meanwhile, the content of sweet amino acids (Ser, Thr, Gly, …
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Food and Machinery
Effects were studied, of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin, on soy protein hydrolysis process, product yield and foaming capacity by papain hydrolysi. The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly, but also can improve the yield of soluble hydrolysate, and the product has high foaming capacity and foam stability. Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant. It means that aggregation and precipitation of hydrolysis processes have close relation to …
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
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 …
Comparison Of Determination Method For Histamine Content In Fermented Meat Products, Wang Xinhui, Bai Ting, Li Junxia, Luo Jing
Comparison Of Determination Method For Histamine Content In Fermented Meat Products, Wang Xinhui, Bai Ting, Li Junxia, Luo Jing
Food and Machinery
In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.
On-Line Detection Research Of Apple’S Soluble Solids Content Of Diffuse Transmission Technology Based On Near Infrared Spectroscopy, Lu Huishan, Chen Pengqiang, Yan Hongwei, Gao Qiang, Wang Fujie
On-Line Detection Research Of Apple’S Soluble Solids Content Of Diffuse Transmission Technology Based On Near Infrared Spectroscopy, Lu Huishan, Chen Pengqiang, Yan Hongwei, Gao Qiang, Wang Fujie
Food and Machinery
To study on internal quality of the fruit, in order to improve the detection speed and robustness, near infrared spectral diffuse transmission is applied to on-line detection research, using partial least squares regression (PLSR) algorithm combined with different pre-processing methods to establish the quantitative models of soluble solids content (SSC) of internal quality of the apple. The results of final model were achieved as follow: the model was stability which was used by first derivative combined with multiplicative signal correction (MSC), rootmean square errors of calibration and rootmean square errors of prediction are 0.17 and 0.39, respectively, the correlation coefficient …
Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement, Hao Yucui
Food and Machinery
The platinum particles-Fe(III) and multi-walled carbon nanotubes (MWCNTs) modified glassy carbon electrodes(Pt—Fe(Ⅲ)/MWCNTs/GCE) were prepared by drop coating and electrochemical deposition. The electrocatalytic property of Pt—Fe(Ⅲ)/MWCNTs/GCE on NO2- were studied, the experimental conditions were optimized and a differential pulse voltammetric method for determining NO2- was established．The oxidation peak current of NO2- is proportional to the concentration of NO2- over the range of 3.0×10-7～2.0×10-3 mol/L with the detection limit of 1.0×10-7 mol/L (r = 0.999 3). The method was applied to the determination of NO2- in food, and …
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui
Food and Machinery
A method for the determination of amylose and amylopectin content in mung bean was established based on dual-wavelength spectrophotometry. The factors influencing the photometric absorption were also investigated. The precision of the method and the recovery of standard addition were investigated as well. The determination and reference wavelength of amylose were 610 nm and 498 nm, respectively, and that of amylopectin were 553 nm and 709 nm, respectively. The precision of the method was appropriate. The average recovery of amylose and amylopectin were 94.10% and 90.94%, respectively. The regression equation was established to calculate the amylose and amylopectin content in …
Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry, Chen Xingying
Food and Machinery
To analyze the uncertainty evaluation of measurement results for p-hydroxy benzoic acid ethyl ester in edible betel nut by Gas chromatography mass spectrometry, the various factors were found, which affected uncertainty according to JJF 1059.1-2012 Evaluation and Expression Uncertainty in Measurement, and evaluated the synthetic uncertainty and expanded it, gave the uncertainty range of the measured value. It was provided support for methods discussing and evaluation on test reports. It is showed that three kind of factorshave significant contribution to the uncertainty synthesis, such as recovery factor, gas chromatography mass spectrometry and measurement repeatability.
Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu
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 …
Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir, Qin Longbing, Li Zuxiang, Yang Yurong, Xiang Yanjun, Gou Tianpeng, Tang Huali
Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir, Qin Longbing, Li Zuxiang, Yang Yurong, Xiang Yanjun, Gou Tianpeng, Tang Huali
Food and Machinery
In order to evaluate the heavy metal contamination and the safe levels of vegetables, Six root vegetables in hinterland of reservoir area were detected by microwave digestion-flame atomic absorption spectrophotometer, the pollution of Pb, Cd, As, Sn, Cu and Cr in vegetables was evaluated by single pollution index and comprehensive pollution index. The result showed that the content of As, Sn and Cr in root vegetables on selling exceeded the standard, and were over the standard 27.08%, 12.50% and 8.33%, respectively. Single pollution index showed that as in carrot, Cr in carrot and radish were in the warning level, still …
Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method, Lin Haibo, Pan Wangui, Wang Weiping, Ding Li, Yang Jian
Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method, Lin Haibo, Pan Wangui, Wang Weiping, Ding Li, Yang Jian
Food and Machinery
Based on the numerical simulation method on computational fluid dynamics (Computational fluid dynamics, CFD), and using anion exchange resin (717) as internal chromatography media, the fluid distribution and flow resistance characteristics in ion exchange column were studied respectively. For the convenience of simulation, water was selected as feed liquid, at the flow rate of 3 m3/h, appeared laminar flow state in the exchange column. On the assumption that the fluid uniform premise, the flow resistance characteristics for the column ion exchange resin filler was simulated by the two-dimensional porous media model, and the effects of the exchange column of fluid …
Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine, Wei Jin, Qin Yu, Shao Liangfeng
Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine, Wei Jin, Qin Yu, Shao Liangfeng
Food and Machinery
Used the globoid indexing cam replace hydraulic motor and disc spring to control machine turntable. Determined the parameters of two levels of driving gear, and figured out resisting moment computation formula. Used Pro/E to build models and assemble, added the corresponding constraints during in Adams importing, then made a kinematics simulation. The results showed that turntable, under the globoid indexing cam controlled, can make the transmission and position integration, and the positioning error under the bounds of allowed. This paper demonstrates the feasibility of using globoid indexing cam to replace hydraulic motor control turntable, provide theoretical basis for the improvement …
Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi
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 …
Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser, Zhu Jinlin, Xie Jing, Wang Jinfeng, Du Zizheng, Zhou Hongjian
Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser, Zhu Jinlin, Xie Jing, Wang Jinfeng, Du Zizheng, Zhou Hongjian
Food and Machinery
The variation of the internal temperature field and airflow field in the evaporative condenser was discussed when it was worked under an unsteady state numerical simulation by using CFD software. The performance of internal temperature field and airflow field was analyzed when the condenser worked within 5 s with different air inlet direction (single inlet, double inlets, and three inlets). The simulation results showed that when the condenser worked with single inlet, the cold airflow was easily infiltrated the bottom of the condenser horizontally, then rose and got heat exchange with coils under the effect of density difference. The condenser …
Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu
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 …
Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu
Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu
Food and Machinery
The thin-film dryer process calculation mathematical model was established, with 25% calcium propionate as the research object, using the numerical simulation software MATLAB, drying rate and drying length was obtained and the influence of feed temperature, rotate speed, feed rate, and heating temperature was also discussed. The results showed that feed rate and heating temperature had a great influence on drying rate and drying length, while feed temperature and rotate speed had less influence on drying rate and drying length, which provided the basis for calcium propionate drying.
Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator, Fan Yong, Wang Zhengcan, Wang Hongbin, Shi Yongjian
Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator, Fan Yong, Wang Zhengcan, Wang Hongbin, Shi Yongjian
Food and Machinery
For seed separator actuator working characteristics of the low speed and low load, a small high-speed parallel manipulator was designed as seed separator of actuators. Using SolidWorks and MATLAB software simulation technology, established the simulation model of robot hand fully, and Usesd full performance indicators to make optimization design for parallel mechanism. The results show that the manipulator work within the scope of the condition number of jacobian matrix is small, smooth fluctuations, and manipulator kinematics performance and driving performance are good. Research on the establishment of the prototype of the manipulator and the control method has certain reference value.