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2022

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Full-Text Articles in Food Science

Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying Oct 2022

Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying

Food and Machinery

Objective:To optimize the extraction process of flavonoids from Artemisia argyi and evaluate the antioxidant activity in vitro. Methods:The ultrasonic-microwave combined water extraction method of Artemisia flavonoids was determined, and the extraction process was studied with the yield of total flavonoid, DPPH radical scavenging rate and ·OH radical scavenging rate of Artemisia argyi. Based on the single factor experiment, the factors with greater influence were screened through Plackett-Burman design, then optimized extraction process by response surface test. Results:The best extraction process was ultrasonic power 340 W, ultrasonic time 27 min, microwave power 600 W, microwave time 120 s, …

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Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran Oct 2022

Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran

Food and Machinery

Objective: The Polygonatum cyrtonema was processed to investigated its effects on material and energy metabolism in CUMS depressed model mice.Methods: 80 KM/SPF mice were randomly divided into model group, positive group, processed P. cyrtonema group and compatible group, with male and female were equally divided. CUMS depressed mice model were established by unpredictable mild stress for 28 days. The levels of ICD, α-KGDHC, ATPs and Na+K+ ATPase in brain, cerebellum, liver, kidney and spleen were detected by ELISA.Results: Processed P. cyrtonema and its compatibility had different effects on the enzyme levels of material and energy metabolism in both …

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Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing Oct 2022

Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing

Food and Machinery

Objective: This study aimed to investigate the antioxidant activity of polysaccharides fromPlatycodon grandiflorumand its hypoglycemic effect on type 2 diabetic rats.Methods: Extraction and determination ofP. grandiflorum polysaccharide content and its ability to scavenge different free radicals The rats were fed with high-fat and high-sugar feed for 6 weeks. After 6 weeks, the rats were intraperitoneally injected with STZ (30 mg/kg·BW) to establish type 2 diabetes models (T2DM), which were divided into normal group, model group, andP. grandiflorum-polysaccharide high-dose group (400 mg/kg) and low-dose group (200 mg/kg), and positive group (metformin 200 mg/kg). The body weight and fasting blood glucose …

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Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min Oct 2022

Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min

Food and Machinery

Objective:To improve the extraction rate of blueberry anthocyanins and overcome the shortcomings of traditional extraction. Methods:Firstly, single factor experiment was used to explore the effects of four experimental factors on the yield of anthocyanins. Response surface methodology was used to design the combination experiment, and genetic algorithm was employed to optimize the extraction process. The dynamic model of MAE process was established based on Fickʼs first law. According to Arrhenius equation and phase transition equilibrium principle, Ea, ΔS, ΔH, and ΔG in the extraction process were obtained to analyze the thermodynamics of microwave extraction process. Results: The optimum …

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Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping Oct 2022

Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping

Food and Machinery

Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods:The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results:The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the …

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Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li Oct 2022

Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li

Food and Machinery

Objective: This study aimed to obtain a novel fermented green tea with high ACE-inhibitory activity by Eurotium cristatum and to investigate its acute hypotensive effects on spontaneously hypertensive rats (SHR). Methods: The effects of pueraria addition, water content of substrate and spore suspension on ACE-inhibitory activity in vitro were investigated, and the fermentation process was optimized by orthogonal design experiment. The fermented tea solution was prepared by water extraction method, and SHR model was selected to study the hypotensive effect of fermented tea. Results: The optimal fermentation process for fermented tea was as follows: adding 2 g pueraria into 20 …

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Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang Oct 2022

Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang

Food and Machinery

Objective: The effects of superfine chestnut powder on sponge cake quality was studied, aiming to provide a certain theoretical reference for improving the quality of bakery food. Methods: To explore the superfine chestnut powder adding amount on the sponge cake texture, sensory, baking, aging characteristics and nutritional quality, different contents of superfine chestnut powder were added during the making process of sponge cake. Results: The hardness, elasticity, chewiness and specific volume of cake had no significant change compared with the control group when chestnut powder was added less than 10%. The addition of chestnut powder could reduce the brightness and …

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Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin Oct 2022

Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin

Food and Machinery

The basic nutrition components and physiological changes after harvest of daylily were described, and the development status of daylily industry and storage and preservation technology were summarized in this review. Finally, the processing technology of daylily was prospected.

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Research Progress Of Triplex Nucleic Acid In Food Safety Detection, Sun Hai-Yan, Lei Yan-Li, Chen Wei-Ju, Quan Ke Oct 2022

Research Progress Of Triplex Nucleic Acid In Food Safety Detection, Sun Hai-Yan, Lei Yan-Li, Chen Wei-Ju, Quan Ke

Food and Machinery

This paper reviews the structure and stability of triplex nucleic acid, the progress of triplex nucleic acid-based fluorescence, electrochemical, colorimetric platform in detecting food borne hazards, and discusses the challenges and future development prospect of triplex nucleic acid-based detection technology in food safety field.

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Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen Oct 2022

Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen

Food and Machinery

Objective:This study aimed to improve both the drying rate and quality of Undaria pinnatifida. Methods:Microwave vacuum drying experiment was carried out under different microwave power density, vacuum degree and pulse intermittent conditions. The thin layer drying model was established and the mass and heat transfer parameters were calculated. The drying process parameters were optimized by L9（34） orthogonal test with indicators of drying time, sensory quality, rehydration rate, energy consumption and material temperature. Results:Page model was found fit the drying kinetics well, and the change of drying kinetics showed obvious dependence on energy contribution of drying conditions. The effective moisture diffusion …

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Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia Oct 2022

Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia

Food and Machinery

The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients. It was found that almost all Spirulina powder was the primary processed product, and the homogeneity was serious. Moreover, the characteristic components were different from those of β-carotene and phycocyanin specified in the record. Based on these problems, the healthy development of health food industry should be promoted by broadening the idea of product research and development, and then improve …

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Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na Oct 2022

Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na

Food and Machinery

Objective: The study aimed to explore the effects of composite probiotics on the intestinal regulation. Methods: By constructing mouse model of constipation, intestinal damage and diarrhea, the intestinal ink propulsion, defecation and intestinal mucosal tissue sections in the control group, model group and probiotics-intervention group were evaluated. The diarrhea index and intestinal mucosal damage index were also considered for comprehensively assessment. Results: Compared with the model group, the mid-and high-concentration of composite probiotics could significantly improve the defecation amount and weight, and the small intestinal ink propulsion rate. Moreover, the intestinal mucosal damage score and histopathological damage …

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Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li Oct 2022

Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li

Food and Machinery

Objective: The potential ability of probiotics to prepare angiotensin-converting enzyme (ACE) inhibitory fermentation broth from quinoa and the effects of fermentation process on it were investigated. Methods: In this study, 18 strains of lactic acid bacteria and 12 strains of yeast were screened for their ability to prepare ACE inhibitory fermentation broth using quinoa as the raw material and the ACE inhibition rate as an indicator. The inoculum amount, fermentation temperature and fermentation time were optimized by orthogonal tests. Finally, the peptides in the fermentation broth were identified, and the selected peptides were tested in vivo to evaluate …

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Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui Oct 2022

Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui

Food and Machinery

Objective: This study aimed to evaluate the quality of different non-waxy proso millet varieties. Methods: 21 non-waxy proso millet varieties were selected as experimental materials, and their nutritional composition, pasting characteristics, cooking characteristics and texture characteristics were measured. The quality difference and index correlations between different non-waxy proso millet varieties were analyzed and compared. Principal component analysis was used to evaluate their quality. Results: The texture characteristics, crude fat content, setback, breakdown and final viscosity had great differences among the tested varieties, and the variation coefficient of pasting temperature and starch content was small, which were relatively …

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Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan Oct 2022

Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan

Food and Machinery

Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish. Methods: The myofibrillar protein of loach was mixed with various contents of soybean protein isolate and carrageenan to prepare composite gel. Its properties were investigated by texture analyzer, color difference analyzer, scanning electron microscope and infrared spectroscopy. Results: With increased content of soybean protein isolate, the gel hardness of myofibrillar protein from loach decreased firstly and then increased; while gel springiness increased firstly and then decreased. Soybean protein isolate could enhance …

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Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia Oct 2022

Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia

Food and Machinery

Objective: This study aimed to provide the basis for selection and identification, quality breeding and comprehensive processing and utilization of millet germplasm resources. Methods: 12 varieties of millet were used to be tested objects, amino acid content of millet were measured, and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality. Millet varieties were clustered by clustering analysis. Results: The affected order of millet varieties on the content of 17 kinds of amino acids was Ser＞Lys＞Arg＞His＞Met＞Ile＞Thr＞Gly＞Pro＞Tyr＞Phe＞Asp＞Cys＞Glu＞Leu＞Val＞Ala. 2 principal …

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Study On The Stability Of Lipase Of Terminally Cyclized Thermomyces Lanuginosus, Song Wen, Wu Xia-Xia, Lou Hai-Wei, Fang Hui-Min Oct 2022

Study On The Stability Of Lipase Of Terminally Cyclized Thermomyces Lanuginosus, Song Wen, Wu Xia-Xia, Lou Hai-Wei, Fang Hui-Min

Food and Machinery

Objective: To obtain industrial standard lipase with high activity and stability, Butelase 1 ligase was used to connect the N- and C-termini of Thermomyces lanuginosus lipase (TLL), and then the protein characteristics, including heat stability, protease resistance, and enzymatic kinetics were analyzed. Methods: His6 affinity column was used to purify recombinant Butelase 1 (rButelase 1) and TLL (rTLL) from mammalian cells and E. co- li; rButelase 1 to was utilized connect the N- and C-termini of rTLL to generate circular rTLL (cTLL); the enzymatic activity, the heat stability, the protease resistance, the resistance to heat-induced precipitation, and …

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Screening Of Vanillin Converting Microorganism By Ferulic Acid And Optimization Of Fermentation Conditions, Li Li-Qun, Liu Qiang, Qiao Yue-Mei, Guo Chun-Sheng, Chai Ying, Hao Jie Oct 2022

Screening Of Vanillin Converting Microorganism By Ferulic Acid And Optimization Of Fermentation Conditions, Li Li-Qun, Liu Qiang, Qiao Yue-Mei, Guo Chun-Sheng, Chai Ying, Hao Jie

Food and Machinery

Objective: The aim of this study was to obtain vanillin converting microorganism by ferulic acid and optimize of fermentation conditions. Methods: The strains that can produce vanillin by ferulic acid which is screened form Daqu of Baijiu. The single factor experiment and orthogonal experiment were applied to optimize the fermentation conditions by shake flask fermentation. Results: The results showed that isolate B2-12 was identified as Bacillus subtilis and the high yield of vanillin was reached 34.5 mg/L under the conditions of liquid loading 44%, pH 10, 43 ℃ and shaking speed 160 r/min for 4 days fermentation. …

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The Effect Of Air Fryer Treatment On The Quality Of Arrowhead Starch, Xi Wan-Ting, Cui Lin-Mei, Lei Min, Ji De-Rong, Li Meng, Hu Yang-Lan Oct 2022

The Effect Of Air Fryer Treatment On The Quality Of Arrowhead Starch, Xi Wan-Ting, Cui Lin-Mei, Lei Min, Ji De-Rong, Li Meng, Hu Yang-Lan

Food and Machinery

Objective: To explore the effect of air frying pan treatment on the quality of arrowhead starch. Methods:Taking arrowhead starch as the research object, the effects of thermal cycle mode of air fryer (treated at 160 ℃ for 10 min) on the physical and chemical properties of arrowhead starch with different mesh numbers were investigated. Results: The properties of starch changed after treatment in air fryer, and the properties of starch with different particle sizes were also different after treatment. Under the treatment of air fryer, the viscosity of arrowhead starch with different mesh numbers was significantly different …

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High-Throughput Detection Of Copper Ions In Water By Polypeptide Probe Hwehh, Xu Di-Ya, Zhang Hai-Man, Zhang Xin, Zhang Ya-Dan, Wang Fang, Zhang Lin Oct 2022

High-Throughput Detection Of Copper Ions In Water By Polypeptide Probe Hwehh, Xu Di-Ya, Zhang Hai-Man, Zhang Xin, Zhang Ya-Dan, Wang Fang, Zhang Lin

Food and Machinery

Objective: A high-throughput detection method for Cu2+ was developed with a well designed water-soluble fluorescent probe(HWEHH) and the microplate reader. Methods: The specificity of the fluorescent probe for Cu2+ determination was studied with the selectivity experiment. The linear range and detection limit of the probe for Cu2+ determination was detected with titration experiment, and the accuracy of the probe for the detection of Cu2+ in water was studied with sample spiked recovery method. Results: The fluorescent probe was able to specifically detect Cu2+. When the concentration of peptide probe was 2 …

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Evaluation On Uncertainty Of Advantame In Syrups Determined By High Performance Liquid Chromatography, Lei De-Qing, Zhong Fei-Fei, Zhou Jin-Sha, Liu Bo, Wang Zi-Qian, Zhou Ya-Min Oct 2022

Evaluation On Uncertainty Of Advantame In Syrups Determined By High Performance Liquid Chromatography, Lei De-Qing, Zhong Fei-Fei, Zhou Jin-Sha, Liu Bo, Wang Zi-Qian, Zhou Ya-Min

Food and Machinery

Objective: This study aimed to evaluate the uncertainty of determination by high performance liquid chromatography (HPLC) for the content of adevantame, a synthetic sweetener illegally added in syrup drugs. Methods: The sample is diluted with solvent, and the content of adevantame in the sample was determined by HPLC. Through the analysis of the factors affecting the uncertainty, such as the preparation of the reference solution, curve fitting, sample weighing, sample volumetric determination and instrument precision, the uncertainty was synthesized of each component, and the extended uncertainty is calculated. Results: The expanded uncertainty is 1.8 μg/mL. The influence …

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Simultaneous Determination Of 6 Flavonoids In Health Care Products By High Performance Liquid Chromatography, Wu Yi-Qi, Liang Zhi-Sen, Chen Yu-Zhen, Zhou Rui, Lin Xiao-Jun Oct 2022

Simultaneous Determination Of 6 Flavonoids In Health Care Products By High Performance Liquid Chromatography, Wu Yi-Qi, Liang Zhi-Sen, Chen Yu-Zhen, Zhou Rui, Lin Xiao-Jun

Food and Machinery

Objective: To establish a method for simultaneous determination of wogonoside, 4'-hydroxywogonin, norwogonin, baicalein, wogonin and chrysin in health care products by high performance liquid chromatography (HPLC). Methods: The samples were extracted with acetone, C18 solid phase extraction column was used for purification. The target compounds were determined by HPLC, quantified by matrix-matched standard curve method. Phenomenex Luna®C18(250 mm×4.6 mm, 5 μm)column was applied, mobile phase was acctonitrile-acetic acid, using gradient elution)at the flow rate of 1.0 mL/min. The temperature of column was 30 ℃ and the detection wavelength was set at 280 nm. …

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Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji Oct 2022

Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji

Food and Machinery

Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017, 2018, 2019, 2020 and 2021. Results: A total of 117 volatile aroma components were detected in 5 groups of Hexi balsamic vinegar of different vinegar ages, 25 alcohol substances, 13 aldehydes, 14 acids, 24 esters and 41 other (ethers, phenols, alkane heterocyclic compounds, etc.) substances, the proportion of …

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Variation Sources Analysis And Monitoring Of Measurement System Of Food Packaging Paper Based On Hs Gc/Ms, Zhao Hai-Juan, Li Wen-Wei, Wagn Hui, Du Shan-Tao, Wang Hai-Yu, Li Chun-Yang Oct 2022

Variation Sources Analysis And Monitoring Of Measurement System Of Food Packaging Paper Based On Hs Gc/Ms, Zhao Hai-Juan, Li Wen-Wei, Wagn Hui, Du Shan-Tao, Wang Hai-Yu, Li Chun-Yang

Food and Machinery

Objective: To improve the accuracy and validity of the measurement data of solvent residues in food packaging paper. Methods: Taking the HS GC-MS measurement system as the research object, variation sources in the measurement process was separated by using the measurement system analysis, and the traditional control chart and EWMA control chart of repeatability and reproducibility were established respectively to effectively monitor the detection error of the measurement system. Results: ① HS GC/MS had high measurement accuracy, with GRR of about 9.76%, and the gauging ability of the measurement system was relatively good. ② Through the combination …

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Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method, He Ying, Wang Dan, Gao Han, Ma Chao, Chen Ye Oct 2022

Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method, He Ying, Wang Dan, Gao Han, Ma Chao, Chen Ye

Food and Machinery

Objective: Improve the dynamic performance of palletizing robot and reduce energy consumption. Methods: By static and dynamic analysis to determine to use minimal mass, maximizing the first natural frequency, minimizing the maximal stress and minimizing the maximal deformation as the optimization objectives, taking the structure parameters as design variables, the approximation models of objective functions and constraint functions were established by the Box-Behnken and the RSM. Based on the results of finite element analysis, an Analytic hierarchy process based on the results of finite element analysis was proposed. The process (AHP-FEA) was proposed to allocate the weight coefficients, …

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Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test, Gou Fu-Qiang, Yin Zhi-Hong, Niu Xian-Wei, Yan Yue-Bo Oct 2022

Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test, Gou Fu-Qiang, Yin Zhi-Hong, Niu Xian-Wei, Yan Yue-Bo

Food and Machinery

Objective: Calibration of discrete element simulation parameters of edible rose petals. Methods: The discrete element method was used to establish the discrete element model of flexible edible rose petals. The combination of physical accumulation test and virtual accumulation test, the placket Burman test, the steepest climbing test and box Behnken test were used to determine the significant factors and parameter values that affect the accumulation angle, and the significant parameters were optimized. Results: The values of the significant factors affecting the stacking angle after parameter optimization were: petal-petal collision recovery coefficient was 0.05, petal-petal rolling friction coefficient …

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A New Tea Roasting Machine With Carbon-Based Coating As Heating Source, Qin Can-Ke, Chen Xing-Man, Zhang Jin-Yao, Wu Shen-Jiang, Li Dang-Juan Oct 2022

A New Tea Roasting Machine With Carbon-Based Coating As Heating Source, Qin Can-Ke, Chen Xing-Man, Zhang Jin-Yao, Wu Shen-Jiang, Li Dang-Juan

Food and Machinery

Objective: Solve the problems of uneven heating, heat loss and high power consumption of traditional tea frying device. Methods: Using carbon based high temperature heating coating material, a surface heating source was formed at the bottom of the glass-ceramic tea frying vessel by spraying. The corresponding tea roasting device, green removing device and conveying device were innovatively designed. Based on STM32, the circuit modules of temperature detection, temperature control and display, stir frying and rubbing tea switching were designed. Results: The maximum power consumption of the whole machine was 3 kW, and the size of the whole …

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Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong Oct 2022

Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong

Food and Machinery

Objective: In order to improve the mechanization and automation level of catfish head cutting. Methods: Through the study on the shape parameters and friction characteristics of catfish, the related parameters of catfish were obtained. Based on the machine vision technology to identify the assembly line fish, the end of the fish skull was defined as the fish head cutting track line, and an adaptive adjustment device was designed to adjust the position of the fish body, so that the disc cutter can avoid the skull for head removal. The GUI was designed in order to achieve visual control. …

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Study On Packaging Design Dimensions Of Fast-Moving Consumer Foods Under The Background Of Consumption Upgrading, Zhang Lu Oct 2022

Study On Packaging Design Dimensions Of Fast-Moving Consumer Foods Under The Background Of Consumption Upgrading, Zhang Lu

Food and Machinery

Consumption upgrading brings new challenges and opportunities to fast-moving consumer goods (FMCG) packaging design. With the help of successful FMCG packaging design cases in the market, the design dimension of FMCG packaging is summarized and analyzed to provide a new design approach for FMCG packaging in the aesthetic upgrading environment of consumption. Based on the analysis of market successful cases of fast-moving consumer food packaging design, the design content and methods are proposed, from the following aspects including the function, experience, subject, environmental protection, culture, digital analysis.

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Research On Wine Packaging Design Based On Chinese Character Modeling, Huang Shu-Jie Oct 2022

Research On Wine Packaging Design Based On Chinese Character Modeling, Huang Shu-Jie

Food and Machinery

Starting with the origin of Chinese characters and wine, the close relationship between Chinese characters and wine packaging were analyzed, and the characteristics of Chinese character wine packaging design were found out. Therefore, the Chinese character shaped wine packaging design methods were proposed from the two aspects of Chinese character "font" and "word meaning", which included direct display method, auxiliary integration method, deep expansion method, form meaning method and image construction method. Finally, four key points of Chinese character shaped wine packaging design were summarized.

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