Food Science Commons^™

Three Dimensional Simulation Analysis Of Second Order Differential Twin Screw Extruder, Yu Miao, Guo Shu-Guo, Wang Li-Yan

Food and Machinery

The second order asymmetric double screw extruder with mixing element is designed, and the solid model is established by using Solidworks. Based on the finite volume method, the ANSYS/CFX finite element analysis software was used to simulate the movement and processing process of soybean meal in the machine barrel, which was verified by the experiments. Results: when the constant temperature was 80 ℃, the new double-screw extruder produces alternating pressure due to mixing elements, differential asymmetric flow field and volume difference of the first and second stage screw grooves. The material was continuously stretched and compressed and undergoes multiple segmentation …

Design Of Apricot Core-Breaking Device With Squeeze-Tooth-To-Roller And Analysis Of The Strength Of Pressing Roller, Zhu Zhao-Shuai, Zhang Jia-Xi, Yang Li-Ling, Mao Wu-Lan, Wang Yi-Chao

Food and Machinery

The working principle and technical parameters of the helical tooth-to-roller squeezing apricot core shell breaking device are described. The structures were determined, including the shell crushing roller, the double-layer vibrating screen, the eccentric transmission device, the size of the shell crushing roller gap. The modal analysis of the main components of the shell-breaking roller was analyzed with ANSYS-Workbench software, and obtained the first 6-order mode and natural frequency. The lowest-order natural frequency of the shell-breaking roller was 17.258 Hz, which was much higher than its working condition excitation frequency of 5.83～7.50 Hz. There will be no resonance. After testing with …

Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo

Food and Machinery

To satisfy the demand for batch cutting and processing of bowl shaped jellyfish, a slender jellyfish cutting automatic cutting blade was designed for bowl shaped jellyfish. The curvature and deflection of the blade were numerically simulated using the Frenet-serret frame formula combined with the shape of the jellyfish skin, and the blade trajectory was obtained as a spatially non-isometric spiral. Two special cutting blades for bowl shaped jellyfish were designed by using heat-treated 440C stainless steel as the material for the blades, taking into account the actual working environment. The mechanical properties of the two blades were analyzed and the …

On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin

Food and Machinery

The system was based on the differenceof X-ray absorption capacity of different density materials to design On-line elimination system of foreign materials in cut tobacco based on X-ray. The system uses X-ray to transmit the cut tobacco to form the original density data, and uses the mutation of the original density value to distinguish the foreign materials, so as to realize the function of on-line detection and recognition of foreign materials. And a unique method of screening out foreign materials by parallelogram injection which made the foreign materials close to the center of the parallelogram was designed to improve the …

Improvement On Tobacco Temperature And Moisture Control Method Of Tobacco Heating Cylinder, Cui Sheng, Li Ri-Nan, Kang Jin-Ling, Liu Zhen, Huang Bo

Food and Machinery

In view of the problem that the current tobacco heating cylinder cannot meet the temperature and moisture control requirements of the tobacco under different process conditions, the existing tobacco heating cylinder was designed and improved. A cooling and humidity control system was added to the tobacco, heating cylinder to realize dual-mode adjustment and control of the temperature and moisture of different smoke sheets. According to the temperature and moisture control requirements of the tobacco， the improved tobacco heating cylinder can switch between forward and reverse flow control. Verification experiments showed that the temperature and moisture stability of the improved tobacco …

Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui

Food and Machinery

Based on the background of the post epidemic era, the development status of Chinese cold chain logistics market and the pain points of food cold chain logistics information traceability system were analyzed in this review, and the existing problems were discussed and summarized. Based on the blockchain technology, the construction of food cold chain logistics traceability system was also investigated, by using three dimensions of participant setting, system framework design and operation process optimization, and the specific implementation path of the newly constructed traceability system from three aspects of government, enterprise and consumer was expounded.

Coupling Method Of Near Infrared Spectroscopy And Multi Source Information For Potato Quality Identification, Li Xue-Jun, Cheng Hong

Food and Machinery

The classification probability output based on machine vision and near infrared spectroscopy technology was established, and the classification decision model suitable for heterogeneous data was built by using DS evidence fusion rules. The directional gradient histogram and principal component extraction method were used to extract spectral features, and support vector machine and AdaBoost classifier were used for recognition. On this basis, the potato classification model based on feature layer fusion was constructed. By using multi-source information fusion technology, a multi-source information fusion agricultural product quality identification model was established, which integrated the classification decision of nondestructive testing and feature level …

Antioxidant And Antibacterial Activities Of Different Polar Parts From Manilkara Zapota Leaves, Ma Fei-Yue, Zhang Ming, Li Ya, Du Li-Qing, Shuai Xi-Xiang

Food and Machinery

In order to investigate the antioxidant and antibacterial activity of different polar parts (petroleum ether part, ethyl acetate part, n-butanol part and water part) from Manilkara zapota leaves. The DPPH radical-scavenging assay, ABTS radical-scavenging assay and FRAP antioxidant capacity assay were carried out. And the antibacterial effects of different polar parts from Manilkara zapota leaves against Bacilus subtillis, Escherichia coli and Staphylococcus aureus were studied. The results showed that the extracts obtained from ethyl acetate extraction had the highest antioxidant activities; the IC₅₀ of the DPPH radical-scavenging and ABTS radical-scavenging were (0.019±0.010) mg/mL, and the Trolox Equivalent Antioxidant Capacity …

Extraction And Membrane Separation Of Pigment From Seed Coat Of Red Adzuki Bean, Jin Li-Mei, Sui Shi-You, Ren Meng-Ya, Bai Jing, Niu Guang-Cai, Li Zhi-Jiang

Food and Machinery

The red pigment from the seed coats of red adzuki beans was extracted by soaking in water and separated by the pressure-driven membrane technology (microfiltration, nanofiltration, etc.), and the separation processes were also optimized. The results showed that the optimal extraction conditions of pigment from seed coats were as follows: the ratio of material to liquid (mass of seed coats: volume of water) at 1∶30 （g/mL）, extraction temperature 90 ℃, extraction time 90 min, and the color value of the extracts reached 7.53. The optimized membrane separation process was the combination of microfiltration (0.22 μm) and nanofiltration membrane (NF245), with …

Purification, Antioxidant And Immunomodulatory Activities Of Polysaccharides From A White Lotus Seedpod, Ma Guang-Qiang, Li Guo-Qun, Wu Jing, Xiong Wei, Wu Lei

Food and Machinery

In order to study the physicochemical properties and evaluate the biological activity of polysaccharides from white lotus receptacle, the crude polysaccharides （WLRCP） were obtained by water extraction and alcohol precipitation method, and then purified by Sevage reagent deproteinization, combined decolorization and dialysis, and then the white lotus receptacle polysaccharide （WLRP） was obtained. The physicochemical properties were determined and analyzed by infrared spectroscopy and gas chromatography. The antioxidant capacity of WLRP in vitro was evaluated by reducing capacity, scavenging ability of DPPH and OH radicals, and its immunomodulatory activities on Macrophage RAW 264.7 of WLRP were investigated. The results showed that …

Experiment And Energy Consumption Analysis Of Walnut Drum Catalytic Infrared-Hot Air Drying, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Pan Zhong-Li

Food and Machinery

In order to improve the drying efficiency of hard shell nut products, a new type of drum catalytic infrared drying equipment was developed in this paper. On the basis of the developed equipment, the effects of technological parameters on dehydration rate, color and shell opening rate were investigated. The drying time, drying curve, drying rate curve and energy consumption of the drum catalytic infrared-hot air drying were compared with that of the single hot air drying. The results showed that the catalytic infrared temperature, distance and drum rotational speed all had significant influence on drying performance and product quality. After …

Effect Of Drying Technology On Curcumin Compounds And Volatile Oil In Curcuma Longa L., Tian Si-Hui, Dong Chun-Ping, Wang Che-Li

Food and Machinery

In order to explore the change law of curcumin compounds and turmeric volatile oil in the drying process, the effects of different drying temperatures （60, 80, 100, 120, 150 ℃）, time （2, 4, 6, 8, 10 h） on Curcumin compounds and turmeric volatile oil in Curcuma were studied. The selection of temperature in the actual drying process was further discussed. Curcuma was extracted by ultrasonic assisted extraction method for a certain time （0~10 h） at different temperatures （60~150 ℃）, and the volatile oil of Curcuma was extracted by steam distillation. The yield of the two was calculated respectively. The composition …

Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li

Food and Machinery

Cowpea was fermented by kefir grains. The sensory score and total acid content were used as evaluation indicators. Single factor test and orthogonal test were used to optimize the fermentation process. And the changes of flavor substances before and after fermentation were analyzed by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry （GC-MS）. The results showed that the best fermentation process conditions of cowpea by kefir grains were as follows: salt concentration 4%, kefir grains inoculation amount 1.5%, fermentation temperature 25 ℃, fermentation time 4 d. Under these conditions, the sensory score was 87 points, and the total acid …

Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua

Food and Machinery

Pumpkin powder and wheat flour were used to analyze the farinographic properties, gelatinization characteristics, crystal form and crystallinity of dough, water distribution and rheological characteristics of wheat powder by measuring different addition levels of pumpkin powder. The results showed that the stability time, tolerance index, bandwidth and gelatinization characteristics of the dough were significantly decreased with the increasing of the pumpkin powder content （P<0.01）. The storage modulus and loss modulus first decreased and then increased, while the dough elasticity first increased and then decreased.The content of weakly bound water increased gradually. When the addition amounted to 15%, the crystallinity of starch in dough reached the maximum of 23.9%. In summary, appropriate addition of pumpkin powder could reduce gluten protein concentration, inhibit starch gelatinization characteristics, and improve dough elasticity, thereby could improve farinographic properties and quality characteristics.

Research Progress On Formation Mechanism, Determination Methods And Regulatory Measure Of Acrylamide In Food, Chai Qing-Qing, Wu Wen, Liu Peng-Fei, Li Zi-Song, Wang Ai-Yue, Cui Bo

Food and Machinery

In this paper, the formation mechanism, detection methods and the potential strategies to reduce acrylamide concentration were reviewed. And it will be helpful to provide theoretical reference for controlling the formation of acrylamide in foods.

Research Progress On The Improvement Of Processing Properties And Protein Functionalities Of Pse-Like Poultry Meat （Broiler And Turkey）, Liu Shuang, Li Xiang, Tang Hua-Li

Food and Machinery

Summarized the lower processing properties of PSE like poultry meat by adding non meat ingredients includding starches, carrageenans, soy protein concentrates, egg albumin, collagen, oils, salt and phosphate. The technologies which were used to improve the protein functional properties of PSE-like poultry meat were also discussed. The technologies included high pressure processing, high-intensity ultrasound processing, pulsed electric field treatment, nonenzymatic glycation with glucosamine, enzymatic glycosylation catalyzed by transglutaminase, and isoelectric solubilization/precipitation processing. And the development direction of these methods was prospected.

Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang

Food and Machinery

In this article, the process of the PET aseptic filling technology of beverage was summarized, and research progress of the PET aseptic filling process and equipment was analyzed. The aim of this article was to provide relevant basis for the application and optimization of the PET aseptic filling technology in the beverage industrial production.

Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin

Food and Machinery

In this paper, the development of high-value by-products and biorefinery of wine lees are summarized. On the basis, the reasons of industrialization of wine lees recycling in China were analyzed, and the solution were put forward. Valorization of wine lees could lead to highly efficiency bioprocesses and promote the clean production of wine industry.

Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan

Food and Machinery

13 nutrition components were used as as quality evaluation index, methods of principal analysis and subordinate function were applied to comprehensively evaluate the quality of commercial Auricularia auricular from 15 production area, and clustering analysis was used to classify Auricularia auricular quality. The results showed that 4 principal components were extracted from 13 nutrient components, and their cumulative contribution rate was 81.52%, which could reflect the comprehen-sive information of the quality of Auricularia auricula better. The contents of iron, zinc, total fatty acid, crude polysaccharide and ash could be used as indexes for the comprehensive quality evaluation of Auricularia auricula …

The Effect Of Dark Tea Fungus On The Quality Of Wrapped Starter Culture Process, Fan Bin-Qiang, Wu Hao-Ren, Yu You-Gui, Liu An-Ran, Xiong Xiang

Food and Machinery

On the basis of the high-temperature wrapped starter production process, in the traditional wheat koji-making raw materials, 0%, 5%, 10%, 15%, and 20% of the weight of the wheat are added to the dark tea culture medium containing Eurotium cristatum. The changes of main microbial groups, enzyme activities and conventional physical and chemical indexes in the process of culture management were investigated. The results showed that, within 28 days of culture management, the number of microbial groups (mold, yeast, bacteria and E. cristatum), conventional physical and chemical indexes (culture temperature, Koji moisture, acidity and starch content) and enzyme activity (fermentability, …

Boiling Heat Transfer And Pec Evaluation Of Helical Bellows In Vertical Grooves, Wang Jin-Feng, Teng Wen-Qiang, Xie Jing, Zhu Sheng-Lin, Chang Wan-Ying

Food and Machinery

In this simulation, R32 in the inner tube is heated by the water flowing from the outer tube to make it boil. CFD is used to simulate the boiling heat transfer of the inner spiral bellows with different numbers of vertical grooves. The results showed that compared with the smooth tube, the inner helix corrugated structure enhances the boiling heat transfer but increases the pressure drop of the inner tube. The surface heat transfer coefficient and the inner tube pressure increase to 147% and 221% of the smooth tube, respectively. With the increase of the number of vertical grooves, the …

Research Progress On The Factors Affecting The Characteristics Of Egg Yolk Gel And Its Modification, Zhang Yu-Feng, Wang Qia, Wu Yong-Yan, Duan Wen-Shan, Huang Qun

Food and Machinery

In this paper, the formation mechanism and characteristics of egg yolk gel were introduced,and the effects of different influencing factors on the formation of egg yolk gel were summarized. The common improvement methods of egg yolk gel were expounded, and its application was also prospected.

Recent Advances On Burkholderia Galdioli （Pseudomonas Cocovenenans Subsp. Farinofermentans）, Wang Ting-Cai, Lei Yi, Zhou Lu, Zeng Xiao-Cong

Food and Machinery

In order to understand the subspecies systematically, the naming process, biological characteristics, mechanism of food poisoning, disinfection and detoxification of Pseudomonas cocovenenans subsp. farinofermentans were reviewed, providing support for food safety supervision and emergency handling of food poisoning incidents. The research direction in the future is propected.

It's All About The Land: How Plan Colombia Contributed To Oil Palm Expansion And Forced Displacement In Colombia, Camila Ferguson-Sierra

Theses - ALL

Between the 1960s and 1980s, global land dedicated to monocultures for biofuels tripled and continues to increase (Gerber, 2011). While biofuels are considered sustainable alternatives to their nonrenewable counterparts (Pye, 2018), concerns have been raised regarding their environmental impact. Some of these crops, such as soybeans and corn, are known as flex crops, or crops with uses extending beyond the fuel industry and into food and other sectors. Another such crop is African or oil palm (Elaeis guineensis). Palm oil in its various forms is found virtually everywhere, extending from biodiesel blends to food and household items. Plantations have spread …

It's All About The Land: How Plan Colombia Contributed To Oil Palm Expansion And Forced Displacement In Colombia, Camila Ferguson-Sierra

Theses - ALL

Between the 1960s and 1980s, global land dedicated to monocultures for biofuels tripled and continues to increase (Gerber, 2011). While biofuels are considered sustainable alternatives to their nonrenewable counterparts (Pye, 2018), concerns have been raised regarding their environmental impact. Some of these crops, such as soybeans and corn, are known as flex crops, or crops with uses extending beyond the fuel industry and into food and other sectors. Another such crop is African or oil palm (Elaeis guineensis). Palm oil in its various forms is found virtually everywhere, extending from biodiesel blends to food and household items. Plantations have spread …

Obesity Prevention Toolkit To Combat Weight Gain Related To Sedentary Behavior And Dietary Habits In College Students: An Evidence-Based Project, Maria Amos, Martha Fuller

Doctor of Nursing Practice Final Manuscripts

Abstract

Background: Forty percent of the US population ages 20-39 are categorized as obese,

their BMI is over 30, and 35% of college age students are obese or overweight. Issues related to obesity cost the US $147 billion annually. Between 40%-50% of college students are reported to be inactive. Inactivity can lead to increased morbidity and mortality related to increased risks of cardiovascular disease, diabetes, hypertension, musculoskeletal issues, and depression. Providing dietary and physical activity education and access to nutritional information promotes behavior change in young adults.

Aims of Service Change: This evidence-based project proposal aims to provide a toolkit …

The Chemistry Of Fermentation As It Relates To The Art Of Winemaking, Olivia Cochran

Symposium of Student Scholars

The process of fermentation can be traced back to the beginning of civilization. Countries, over time, have learned this scientific process and turned it into the backbone of their culture through the making and manufacturing of wine. While climate-change and global-warming have impacted the commercial marketability of wine, the scientific process has remained constant. This undergraduate project analyses the production, fermentation and analytical approach of producing high quality wine. Beginning from the picking of grapes, to testing the acidity through a series of titrations, winemaking is truly where science and art collide.

Bioanalytical Determination Of Glucose Concentration In Sports Drinks Using Uv/Vis Spectroscopy, Laney Hedgeman, Brianna Bond

Symposium of Student Scholars

Abstract

The purpose of our project is to indirectly monitor the enzymatic activity of glucose oxidase as it reacts with the glucose present in sports drinks through the quantitative analysis of the generated ferricyanide. As glucose oxidase catalyzes the oxidation of beta-D-glucose in the presence of oxygen, D-glucono-1,5-lactone is produced along with hydrogen peroxide. The hydrogen peroxide is used in a subsequent reaction with ferrocyanide catalyzed by horse radish peroxidase to produce water and the chromophore ferricyanide. This compound absorbs in the ultraviolet/visible spectrum at 420 nm, which can be quickly measured using Ultraviolet/Visible Spectroscopy. Since the molar ratio of …

High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana

LSU Master's Theses

Cahokia Rice is a biofortified high protein (10-12%) variety of rice. This rice has been evaluated and studied to create gluten-free products like cakes, muffins, and bread. This study was aimed to develop and analyze a gluten-free pasta using this high protein rice. Different pasta made with high-protein-white-rice-flour (HPWRP), high-protein-brown-rice flour (HPBRP), commercial-white-rice flour (CWRP), commercial-brown-rice flour (CBRP), and wheat-pasta (WP) as control were prepared and dried.

The cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity and cooking loss. Physical properties such as color and texture (firmness, compression energy, and work of …

Evaluation Of Food Safety Practices At Louisiana Summer Feeding Sites And Food Safety Communication Via Social Media During Crises, Peyton E. Haynes

LSU Master's Theses

The United States Department of Agriculture’s Summer Food Service Program (SFSP) provided children under the age of 18 in low-income areas 145 million free meals in 2018 through summer feeding sites. Food safety issues arise for Louisiana feeding sites due to time-temperature controlled foods served, weather patterns in Louisiana, seasonal staff and short operation time, and lack of equipment. The purpose of this study was to assess food safety practices at Louisiana feeding sites through observational study with intention to compare food practices at institutional and noninstitutional sites. A rubric following USDA food safety guidelines based on categories: hot holding, …