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Full-Text Articles in Food Science

The Effect Of Breakfast On Energy Metabolism, Appetite, And Food Intake In Young Versus Older Men, Allie Murphy May 2018

The Effect Of Breakfast On Energy Metabolism, Appetite, And Food Intake In Young Versus Older Men, Allie Murphy

Human Nutrition and Hospitality Management Undergraduate Honors Theses

As life expectancy continues to rise, it is important to consider optimal nutrition recommendations to improve health outcomes, quality of life, and physical independence in older adults. Previous studies have focused on the impact of breakfast on postprandial appetite in younger adults. Research on the effects of breakfast on appetite in older adults is limited. Several studies have identified protein as a key nutrient for older adults. Protein has been shown to increase satiety for longer periods of time and decrease cravings later in the day when compared to high carbohydrate meals. However, more research is needed to determine the …

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Antiproliferative Activity Of Carotenoids, Phenolic Compounds, And Volatile Terpenoids In Carrots (Daucus Carota L.), Brittany Frederick May 2018

Antiproliferative Activity Of Carotenoids, Phenolic Compounds, And Volatile Terpenoids In Carrots (Daucus Carota L.), Brittany Frederick

Graduate Theses and Dissertations

Epidemiological studies have shown an association between high carrot consumption and low prevalence of cancer. This observation has been thought to be attributed to carrot carotenoids. Despite this, various intervention trials have displayed no changes in incidence or increased incidence of cancer with carotenoid supplementation. It is possible that carrot phenolics are responsible for this association, though this has not been widely accepted. Volatile terpenoids from carrots have not been studied in this regard. Therefore, the primary objective of this study was to compare the antiproliferative effects of carotenoids, phenolics, and volatile terpenoids extracted from carrots on Caco-2 colon cancer …

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Law Library Blog (May 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law May 2018

Law Library Blog (May 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.

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Evaluation Of Fresh-Market Potential Of Arkansas-Grown Fruit: Blackberries, Peaches, Table Grapes, And Muscadine Grapes, Molly Felts May 2018

Evaluation Of Fresh-Market Potential Of Arkansas-Grown Fruit: Blackberries, Peaches, Table Grapes, And Muscadine Grapes, Molly Felts

Graduate Theses and Dissertations

Fresh-market produce is a major component of commercial market sales. However, shelf-life of fresh-market produce is limited, so evaluating postharvest potential (time from harvest to consumption) is critical. Fresh-market fruit can be impacted by many factors that deteriorate the quality of the fruit. Understanding the postharvest physiology of fruit can lead to better handling and storage conditions for extended shelf life and enhanced quality for the consumer. This research project was a collaborative effort within the University of Arkansas System Division of Agriculture between the Food Science and Horticulture Departments to evaluate the fresh-market potential of Arkansas-grown fruit. Physiochemical and …

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Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash May 2018

Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Candida albicans is a dormant commensal in the mucosa of healthy individuals but can become an opportunistic pathogen when the host microflora is compromised. It has been reported as the most common cause of fungal infection among hospitalized U.S. patients, with elevated mortality rate. Candida species have been reported as resistant to antifungal drugs that increase the application of novel strategies to treat this infection. Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. C. albicans has the ability to switch phenotype from yeast-to-hyphae cells, with hyphae being the most …

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An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley May 2018

An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley

Graduate Theses and Dissertations

Edamame is a food-grade soybean (Glycine max (L.) Merrill) that is either harvested immature (R6 stage) or after plant maturity (R8 stage). At R6, the premium product will have crescent- shaped large green pods and gray pubescence. At R8, the seed will either have stayed green or will have turned yellow, black, or brown. Edamame is a healthy snack with a sweet flavor and firm texture. The edamame market is growing in the United States, creating a need for more adapted varieties. The genetic diversity is low among adapted large-seeded breeding lines. Finding diverse accessions will help develop larger and …

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Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne May 2018

Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The process of partial hydrogenation produces trans fats and the fats that undergo this process are called partially hydrogenated fats (PHF). Clinical studies have shown a strong association between PHF and coronary heart diseases. In 2015 The U.S. Food and Drug Administration removed the Generally recognized as safe or "GRAS" status of PHF. These fats were used in confectionary, margarines, shortenings, doughnuts, cookies, cakes, etc. The PHF serve a function in food by providing a higher shelf life and a desired harder structure due to their higher melting point. Hence, the food industry is currently looking for PHF alternatives which …

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Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee May 2018

Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Sugar esters, substances made from bonding fatty acid tails to a sugar head, can play a number of key roles in food systems from antimicrobial agents to emulsifiers. These unique and very useful properties result from their water-loving and water-avoiding ends. Lactose, a sugar found in milk, based esters are important, as they are environmentally friendly and inexpensive, however, they are not very well understood. I created four different types of lactose esters: lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM), and then compared them to each other to see which would be the best …

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Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang Apr 2018

Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang

Food and Machinery

In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …

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Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia Apr 2018

Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia

Food and Machinery

Cutinase is a kind of multifunctional hydrolase, which has important application value in the food processing and textile refining industry. The recombinant expression system of Escherichia coli (E.coli) BL21 (DE3) was used to achieve the recombinant expression of Humicola insolens cutinase in E.coli, and the activity of extracellular supernatant in shaking flask level reached 170 U/mL. The recombinant cutinase was characterized. The optimum pH was 8.5, the optimum temperature was 80 ℃, with good pH stability and temperature stability. In order to further improve the possibility of the industrial application of H.insolens cutinase, the recombinant E.coli was cultured in 3 …

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Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang Apr 2018

Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang

Food and Machinery

Freeze-tolerance is a necessary characteristic of yeast used in frozen dough. Target freeze-tolerant strain was screened using liquid fermentation (LF) medium method, applied for frozen dough production, and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed. The isolated strain was identified mainly by morphologic observation and 26S rDNA gene sequence analysis. The results showed that seven strains were selected from four various sourdoughs, their freeze-tolerance rate ranged from 9%～86%, and relative fermentation ability ranged from 9%～67%. Two strains, Y-3 and H-1, had highest survival ratio of 86% and …

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Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun Apr 2018

Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun

Food and Machinery

On the purpose of explore the yeast resources in traditional fermented milk in XinJiang, taking the traditional fermented milk produce in the small family workshop on south region of Xinjiang as raw materials, there were 78 strains which were isolated for molecular identification and antioxidant ability. The results showed that 42 of the 78 yeast strains had total antioxidant activity, and the antioxidant ability of NG-40 was prominent, with the total antioxidant activity of （106.41±3.92) U/mL, the ability of inhibiting hydroxyl radicals of （651.24±3.75) U/L, the ability of resisting superoxide anion of （104.11±3.25) U/mL, and the content of lipid peroxide …

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Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang Apr 2018

Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang

Food and Machinery

To investigate the bacterial diversity of Zhaguangjiao in Dangyang area, and evaluated their functions on flavor quality of samples. The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology, and flavor quality were evaluated by electronic nose. Firmicutes, Proteobacteria, and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%, 25.97%, and 4.13%, respectively. At the genus level, Lactobacil-lus, Weissella, Pediococcus, Staphylococcus, Carnimonas, Enterobacter, and Prevotella were constituting more than 1.0% of total sequences, with the relative abundance of 77.33%, 2.24%, 2.18%, 1.27%, 5.66%, 2.47%, and 1.05%, respectively. There were positive relations among the relative abundance of …

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Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie Apr 2018

Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie

Food and Machinery

In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed …

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Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui Apr 2018

Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui

Food and Machinery

In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving …

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Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan Apr 2018

Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan

Food and Machinery

Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition …

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Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia Apr 2018

Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia

Food and Machinery

Oil heat-transfer cooking is a typical cooking way of Chinese cuisine, so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin. The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment. Meanwhile, the z-value of brightness, redness ,whiteness and shear force were 33.1,26.1, 41.0 and 17.9 ℃, whose corresponding Ea-value were 68.6, 86.8, 55.4 …

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Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying Apr 2018

Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying

Food and Machinery

The differences of the main nutrient quality of bramley apples under different pollination conditions respectively with the pollen of First red, Dahongrong, MOLEX, Red Fuji, Gala and Grieve were analyzed in this experiment, and the natural pollination was used as control. The results showed that the contents of total sugar, VC, flavonoids, protein, ash and polyphenols among bramley apples with different pollination varieties reached significant or extremely significant levels; three principal components be selected in this experiments, and the cumulative percent of that three principal components reached 85.072% respectively. It was considered that pollination varieties could affect the nutritional quality …

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Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng Apr 2018

Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng

Food and Machinery

The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with …

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Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose, Lu Changtong, Zhao Yongzhen, Wang Hongwei, Gu Liang, Li Yaoguang, Wang Pengfei, Li Hongtao, Zhao Zhiwei, Sun Zhitao, Duan Kun Apr 2018

Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose, Lu Changtong, Zhao Yongzhen, Wang Hongwei, Gu Liang, Li Yaoguang, Wang Pengfei, Li Hongtao, Zhao Zhiwei, Sun Zhitao, Duan Kun

Food and Machinery

2-L-Alanine-2-deoxy-D-Glucose(Ala-Glu) was synthesized from L-Alanine(Ala) and D-fructose(Fru) through condensation dehydration and rearrangement reaction. The thermal weight loss and pyrolysis properties of Ala-Glu were investigated by thermogravimetry-derivative thermogravimetry(TG-DTG) and pyrolysis gas chromatography-mass spectroscopy(Py-GC/MS). Using the moisture content (d.b.) of tobacco shred as an indicator, the physical moisture retention properties of Ala-Glu were measured. The effect of these compounds on sensory comfort of cigarette was investigated. The results show that: ① The synthetic product was the target compound; ② The primary pyrolysis temperature of Ala-Glu was 178.9 ℃, and the thermal mass loss reached about 90% at 800 ℃. The number of …

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Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco, Ma Pengfei, Li Qiaoling, Lin Kai, Huang Huizhen, Liu Xiucai, Liu Zechun, Xie Wei, Liu Jing, Li Yuefeng Apr 2018

Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco, Ma Pengfei, Li Qiaoling, Lin Kai, Huang Huizhen, Liu Xiucai, Liu Zechun, Xie Wei, Liu Jing, Li Yuefeng

Food and Machinery

In order to study the pyrolysis characteristic of the heat-not-burn reconstituted tobacco, eight kinds of reconstituted tobacco, three kinds of non-tobacco fiber and tobacco own fiber were tested by TGA (Thermogravimetric Analyzer) technology, and the resulting DTG（Derivative Thermogravimetry）data were analyzed by NRMSE (normalized root mean squared error) to calculate the pyrolysis difference degree. The results showed that the pyrolysis behavior of the reconstituted tobacco used in heat-not-burn cigarettes was much different from that in traditional cigarettes and the pyrolysis difference degree was 37.97%. There was an additional peak in DTG curve of the reconstituted tobacco used in heat-not-burn cigarettes, which …

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Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice, Jiang Jing, Zhang Yuming, Quan Juncheng, Fan Liuping Apr 2018

Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice, Jiang Jing, Zhang Yuming, Quan Juncheng, Fan Liuping

Food and Machinery

Rice was inoculated with spore suspension of Aspergillus flavus, and far-infrared radiation (FIR) was used to study the disinfection on curve and toxin production ability of A. flavus in rice with different water contents. Moreover, the effect on the quality of rice color, free amino acids, and soluble protein was considered. The results showed that the decontamination of FIR radiation on A. flavus was significantly enhanced with the increase of temperature and time. When the rice moisture content was 30%, FIR heating at 115 ℃ for 5 minutes resulted in 2.96±0.28-log reductions of A. flavus spores in rice. The total …

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Research On The Daqu Quality Detection System Based On Machine Vision, Zhang Xinhao, Huang Danping, Tian Jianping, Huang Dan Apr 2018

Research On The Daqu Quality Detection System Based On Machine Vision, Zhang Xinhao, Huang Danping, Tian Jianping, Huang Dan

Food and Machinery

Aiming at the problem that the solid-state fermentation of liquor depended on the artificial experience to judge the quality of Daqu without quantitative judgment standard, a set of Daqu quality detection system based on machine vision was studied. The dynamic threshold segmentation method was used in this system, RGB transform Lab color space, CNN convolutional neural network and other methods were used to extract three kinds of visual information characteristics of Daqu, the geometric parameters, color and crack. Therefore, the corresponding relationship between the visual information characteristics and the quality of Daqu was established, and the quality of Daqu was …

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Research On Criminal Law Regulation Of Food Safety Management, Liu Sujun Apr 2018

Research On Criminal Law Regulation Of Food Safety Management, Liu Sujun

Food and Machinery

Food crime has various kinds, multitudinousness, wider range and faster spread rate, which brought a certain degree of difficulty to criminal punishment. Chinas criminal legislation on food safety has gone through periods of non-criminalization, criminalization, and expansion period. Although the legislation has gradually enriched the content of the criminal law of food crimes, it still has many problems at the same time. In terms of incriminating, all aspects of food activities have not been fully protected, and the scope of food protection is too narrow, and the subjective aspects of food safety crimes are not perfect. In terms of penalties, …

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Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution, Shuai Weikui, Wang Ruifang, Gao Yaping, Wu Long, Xu Qing, Li Zhanyong Apr 2018

Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution, Shuai Weikui, Wang Ruifang, Gao Yaping, Wu Long, Xu Qing, Li Zhanyong

Food and Machinery

The structure of rectangular microwave spouted bed was optimized based on the good electric field intensity and distribution. The evaluation index was the coefficient of variation COV which reflected the uniformity of the electric field distribution, and the average electric field intensity Emean and the local gathering parameter Emax/Emean. The numerical simulation of the electric field intensity in the spouted bed was carried out by using the COMSOL Multiphysics to analyze the effects of the parameters a (spouted bed width), H (waveguide position) and L (spouted bed height). The results showed that the effect of …

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Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan Apr 2018

Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan

Food and Machinery

V type slot nozzle in an impact type quick freezer was selected as the research object, and the surface heat transfer characteristics of the freezing area of the freezer were studied, based on different cutting ratio, the ration of distance between the belt and nozzle inlet H to slit width S, Hs. The results showed that the steel surface heat transfer intensity was obvious different along with width of freezer when the Hs<10 and Ψ=0. The steel surface Nu number in X/S=0 was significantly higher than that of X/S=150(The ratio between width direction of quick freezer coordinates and nozzle width S ). With the cutting ratio increasing along the X direction of the strip surface, heat transfer intensity difference gradually decreased, after the cutting critical ratio Ψ0, the metal surface heat transfer intensity reversed growth, which indicated that the Nu number at X/S=0 was less than that at X/S=150. The cutting critical …

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Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer, Liu Jue, Xie Zeliang Apr 2018

Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer, Liu Jue, Xie Zeliang

Food and Machinery

According to the problems that drying quality was affected by the automatic grading and uneven distribution of grain in the inlet of material during drying process, the rotary shower distributing was researched to increase section area by 20～50 time, and the disturbance distributing was applied to maintain the cone-top angle of grain between 110°～170°. The distributing device combined rotary shower and disturbance was designed in order to increase transverse movement of grain on the top of dryer and to stabilize volume density of grain of cross section in dryer. The test of grain drying has showed that the distributing combined …

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Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc, Li Xin, Zhang Yuxing, Gao Bo Apr 2018

Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc, Li Xin, Zhang Yuxing, Gao Bo

Food and Machinery

As the temperature control system of beer fermentation has the characteristics of time-varying, nonlinear and lagging, the traditional control method can not be used to control the beer fermentation temperature accurately. In this paper, the variable universe fuzzy PID controller was designed by introducing the extension and reduction factors of the universe, and the PID parameters were on-line fine tuning. Based on S7-1200 controller and KTP1000 touch screen, the automatic control system of beer fermentation was developed to achieve human-machine interaction. The results of beer fermentation test showed that: the control error of beer fermentation temperature ±0.09 ℃, the control …

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Research On Plastic Material Identification Based On Portable Near Infrared Spectrometer, Hao Yong, Wen Qinhua, Rao Min, Chen Bin Apr 2018

Research On Plastic Material Identification Based On Portable Near Infrared Spectrometer, Hao Yong, Wen Qinhua, Rao Min, Chen Bin

Food and Machinery

Portable NIR spectrometers was used for the identification of six kinds of food-contacted plastic material including polyethylene terephthalate (PET), high-density polyethylene (HDPE), low-density polyethylene (LDPE), polyvinyl chloride (PVC), polystyrene (PS) and polycarbonate (PC). Four kinds of spectral preprocessing methods including 5-point smoothing, multivariate scattering correction (MSC), first-order derivative and standard normal variable transformation (SNV) were used to preprocess the spectra of plastic samples. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to analyze the spectral space distribution of plastic samples and establish qualitative discriminant models. The results showed that six kinds of food-contacted plastic material could …

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Application Of Flattened Visual Elements In Packaging Design Based On Pentawards, Tao Weili Apr 2018

Application Of Flattened Visual Elements In Packaging Design Based On Pentawards, Tao Weili

Food and Machinery

Objective To explore the application methods and influence of flat visual elements in packaging design and enriche the creative concept and style of packaging application design. Method Pentaw-ards award-winning works was investigated, and the flattening features and principles of core visual elements including graphics, text, color, and layout, were comprehensively analyzes. Conclusion Flat visual elements in the packaging design were simple vector graphics, color lumpy block, flat text modular, simple layout of the page and other methods of use, resulting in a personalized brand image, information transmission efficiency, multimedia applicability. The feasibility and effectiveness of the flat design concept in …

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