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Articles 2101 - 2130 of 4798
Full-Text Articles in Food Biotechnology
Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Food and Machinery
Draw resistance and ventilation of cigarette are important indexes that affect the suction feeling, smoke and sensory quality of cigarette. In order to achieve the early prediction of draw resistance and ventilation of cigarette, the relevant factors were identified by analyzing the principle of draw resistance and ventilation, combined with a large number of data with different specifications and material characteristics. The prediction model of draw resistance and ventilation of cigarette was established by using multivariate adaptive regression splines (MARS) method. After verification, the normalized mean squared error (NMSE) of draw resistance prediction model was 0.276, and the average absolute …
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing
Food and Machinery
This paper discusses the influence on the energy saving effect of cold storage plate refrigerator from the aspects of phase change cold storage material, cold plate placement and thermal insulation material, and prospects the future research direction of cold storage plate refrigerator.
Changes Of Gel Properties During Heating Of Duck Albumen Induced By Alkali, Ling Zi-Ting, Jiang Ai-Min, Zhou Quan, Fan Hong, Ai Min-Min, Cao Yuan-Yuan
Changes Of Gel Properties During Heating Of Duck Albumen Induced By Alkali, Ling Zi-Ting, Jiang Ai-Min, Zhou Quan, Fan Hong, Ai Min-Min, Cao Yuan-Yuan
Food and Machinery
In this study, the effects of heating temperature on the gelation properties of duck albumen with 0.50% NaOH were studied by measuring the texture, water-holding capacity, pH, color, SDS-PAGE and net-work protein of duck albumen in the range of 65~95 ℃. The results showed that the firmness of the gel increased from 68.88 g to the maximum 652.35 g (70 ℃) after heating, with an increase of 8.47 times. Moreover, the elasticity increased from 45.20% to 77.5% as heated to 95 ℃. The water-holding capacity of the alkali-induced duck albumen gel increased to a maximum of 89.02% at 75 ℃, …
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li
Food and Machinery
Seven types of Guizhou kidney beans were used to evaluate their quality based on principal component analysis of main nutritional components. The results showed that the content of protein in kidney beans ranged from 19.11% to 23.69%. The total contents of the dietary fiber were found ranging from 23.09% to 27.60%, and those in British red bean were the highest. Seven kinds of kidney beans were rich in Ca, Mg, P, and K, ranging from 0.09% to 0.20%, 0.19% to 0.29%, 0.45% to 0.61%, and 1.48% to 1.69%, respectively; The contents of glutamic acid, aspartic acid, and leucine in these …
Verification Of Anti-Adhesive Performance Of Modified Polypropylene Films And Its Packaging Application, Sui Yue, Yang Fu-Xin, Cheng Long, Xu Tao
Verification Of Anti-Adhesive Performance Of Modified Polypropylene Films And Its Packaging Application, Sui Yue, Yang Fu-Xin, Cheng Long, Xu Tao
Food and Machinery
Firstly, measured the contact angle of yogurt on films, verified the anti-adhesive effect of films with two different methods and then tested the hygienic performance of the modified films. The results showed that: 7% silicone oil + 93% polypropylene mixed modified film and 8% polytetrafluoroethylene + 92% polypropylene modified film had the best performance. The contact angles were: 85.97° and 98.84° respectively. After the verification of two anti-adhesive methods, the yogurt residues of the 7% silicone oil-modified film were 28.67% and 23.45% respectively, and the yogurt residues of the 8% polytetrafluoroethylene-modified film were 26.61% and 23.11% respectively; After safety verification, …
Effect Of 60Co-Γ Ray And Electron Beam Irradiation On Microbial Property And Qualities Of Black Broken Tea, Zhang Qi-Ling, Peng Ling, Xu Yuan-Fang, Zhou Yi-Ji, Guo Feng, Zhang Yong, Deng Chao, Li Wen-Ge
Effect Of 60Co-Γ Ray And Electron Beam Irradiation On Microbial Property And Qualities Of Black Broken Tea, Zhang Qi-Ling, Peng Ling, Xu Yuan-Fang, Zhou Yi-Ji, Guo Feng, Zhang Yong, Deng Chao, Li Wen-Ge
Food and Machinery
In order to investigate the effect of 60Co-gamma ray and electron beam irradiation on the microbial property and qualities of black broken tea, different doses of 60Co-gamma ray irradiation and electron beam irradiation were used to irradiate black broken tea, and the effects of 60Co-gamma ray irradiation and electron beam irradiation on microorganism, quality composition and sensory quality of black broken tea were studied. The results showed that both 60Co-gamma ray irradiation and electron beam irradiation could effectively inhibit the microbial pollution in black broken tea. It was found that the 60Co-gamma ray irradiation D10 of …
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Cyclobalanopsis Glauca Shells By Response Surface Methodology And Study On Its Antioxidant Activity In Vitro, Ru Yue-Rong, Zhang Zhi-Yang, Yang Jin-Mei, He Bin, Kan Huan, Liu Yun, Wang Zhen-Xing, Zhang Xue-Chun
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Cyclobalanopsis Glauca Shells By Response Surface Methodology And Study On Its Antioxidant Activity In Vitro, Ru Yue-Rong, Zhang Zhi-Yang, Yang Jin-Mei, He Bin, Kan Huan, Liu Yun, Wang Zhen-Xing, Zhang Xue-Chun
Food and Machinery
The ultrasound-assisted extraction was applied to the extraction of polyphenols from the Cyclobalanopsis glauca fruit shells. The effects of the concentration of ethanol, solid-liquid ratio, ultrasonic time, and number of extraction cycles on the yield of phenolic yield were studied, and the extraction process was optimized by response surface methodology (RSM). Then the in vitro antioxidant activities of Cyclobalanopsis glauca shell fruit extract (CGSE), including ferric ion reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), were evaluated. Results: The optimal extraction process were as followed: volume fraction of ethyl alcohol 50%, extracting time 25 min, solid-liquid ratio 1:40, …
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Food and Machinery
An orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of polysaccharides from Lilium davidii var waste bulb, and the stability of the polysaccharides was studied. The results showed that the optimum extraction conditions for ultrasonic-assisted extraction process were as followed: the ratio solid to liquid of 1:20 (g/mL), ultrasonic time of 60 min, ultrasonic power 250 W, and ultrasonic temperature 60 ℃. Under the conditions, the extracting rate of polysaccharides from Lilium davidii var was 18.44%. The anti-oxidization stability of polysaccharide extracts was poor, whicht was easy to be oxidized by H2O2, but has …
Research Progress Of Improved Enzyme-Linked Immunosorbent Assay Based On Nanomaterials, Zhang Guang-Yin, Lu Dai, Deng Fang-Ming, Zhao Qian, Shi Xing-Bo
Research Progress Of Improved Enzyme-Linked Immunosorbent Assay Based On Nanomaterials, Zhang Guang-Yin, Lu Dai, Deng Fang-Ming, Zhao Qian, Shi Xing-Bo
Food and Machinery
The recent development of improved ELISA was summarized. Nanomaterials as a substitute for traditional biological enzymes and signal substrates for colorimetry, fluorescence, electrochemistry, photothermal effects, surface enhanced Raman scattering, and chemiluminescence were also reviewed. Finally, the development direction and challenges of the improved ELISA were analyzed, and its application prospect was prospected.
View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian
View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian
Food and Machinery
Novel coronavirus pneumonia (NCP) is a kind of respiratory diseases mainly caused by novel coronavirus, which can be transmitted through respiratory droplets and contact. At present, no effective drugs for it were found, and the treatment is mainly symptomatic and supportive. In addition to medical treatment, a scientific and reasonable diet is also an important part for improving nutritional health, enhancing disease resistance and defeating novel coronavirus pneumonia. Therefore, from the perspective of food nutrition, the authors discussthe intervention approaches of bioactive substance nutrition to defend against the novel coronavirus pneumonia, and put forward the policy recommendations for the development …
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides, Wen Li, Liu Bu-Qing, Xu Zhou, Chen Mao-Long, Cheng Yun-Hui
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides, Wen Li, Liu Bu-Qing, Xu Zhou, Chen Mao-Long, Cheng Yun-Hui
Food and Machinery
The global undergoing strategies of screening the food-derived immunopeptides were summarized in this review, and the prospective using of computational science was emphasized. Moreover, the research background of the molecular mechanism of the food-derive immunopeptides was reviewed, and a new research strategy was also proposed, i. e. combining the multi-omics, bioinformatics, and cellular and animal experiments to investigate their molecular mechanism.
Effects Of Exopolysaccharide On Batter And Baking Characteristics Of Eggless Cake, Zhang Feng-Wen, Chen Cheng, Zhang Bin-Le, Cao Wei-Chao, Wang Feng, Chen Jun-Min, Huang Wei-Ning, Akihiro Ogawa
Effects Of Exopolysaccharide On Batter And Baking Characteristics Of Eggless Cake, Zhang Feng-Wen, Chen Cheng, Zhang Bin-Le, Cao Wei-Chao, Wang Feng, Chen Jun-Min, Huang Wei-Ning, Akihiro Ogawa
Food and Machinery
In this paper, the effects of exopolysaccharide (EPS) produced by lactic acid bacteria (LAB) on the foaming, surface hydrophobicity and liquid protein content of complex proteins during whipping were studied. LAB fermentation technology was applied in the production of eggless cakes and its effect on batter rheological, baking characteristic and crumb microstructure of eggless cake were evaluated. The results showed that the EPS produced by LAB significantly improved the foaming properties, increased surface hydrophobicity of complex protein and maintained the interface protein content by reducing competitive adsorption of emulsifiers during whipping. The number of bubbles increased and their distribution was …
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
Food and Machinery
To explore the scientific representation about the dynamic change of crab paste in pickling periods, fresh swimming crab was prepared for pickling the crab paste. Thereafter, the sensory and physical-chemical properties(pH, total volatile basic nitrogen, thiobarbituric acid, and free amino acid)and total plate count of different pickling periods (0, 6, 18, 30 and 42 h) were analyzed, and the correlation analysis and regression prediction model were carried out. The correlation analysis results showed that the free amino acid had no relation with sensory qualities. The flavor sensory properties such as fishy smell, sulfur smell, plumpness and flexibility were all significantly …
Screening And Characteristics Of Heat-Resistant Strain From Concentrated Carrot Juice, Liu Cai-Qin, Wei Xing-Hu, Wang Nan, Chen Wei-Qing, Chen Hong, Lv Yun, Zheng Gang
Screening And Characteristics Of Heat-Resistant Strain From Concentrated Carrot Juice, Liu Cai-Qin, Wei Xing-Hu, Wang Nan, Chen Wei-Qing, Chen Hong, Lv Yun, Zheng Gang
Food and Machinery
The heat-resistant strain was isolated and identified by morphological features and ITS rDNA gene sequence analysis. Some physiological and biochemical characteristics of the strain were examined by carbon source utilization experiment. The thermal stability and acid-base stability of the strain were examined by heat and acid-base treatment. With the ultrasonic technology, the polysaccharides, reducing sugar and pigment in cells were examined. The results indicated that the strain SR-1 belongs to Sporobolomyces carnicolor. It was heat-resistant, and grew stably after heat treatment at 80 ℃ for 5~30 min, and at 90 ℃ for 15 min. However, it couldn't grow after …
Drying Models And Quality Characteristics Of Cantonese Sausages In Different Ways, Lin Ting-Ting, Zeng Xiao-Fang, Dong Hua-Fa, Wu Man-Shi, Zhuo Xian-Rong, Dong Hao, Bai Wei-Dong
Drying Models And Quality Characteristics Of Cantonese Sausages In Different Ways, Lin Ting-Ting, Zeng Xiao-Fang, Dong Hua-Fa, Wu Man-Shi, Zhuo Xian-Rong, Dong Hao, Bai Wei-Dong
Food and Machinery
Cantonese sausage was dried by various physical control modes in the present work. Hot air drying was selected as the control, and the effects of different drying methods, i.e. low temperature combining infrared radiation, and low temperature combing both infrared and ultraviolet radiations, on the moisture, nitrite, color and lustre, fat oxidation and other physical and chemical index and texture of Cantonese sausage during drying process were investigated. Significant differences were observed on the physical and chemical index for Cantonese sausage with different drying processes, but the nitrite residue and other indicators of the finished product were within the normal …
Drying Characteristics And Drying Quality Of Lilium By Hot-Air Thin-Layer Drying, Xiao Bi-Liang, Sun Jing, Liu Xiao-Feng
Drying Characteristics And Drying Quality Of Lilium By Hot-Air Thin-Layer Drying, Xiao Bi-Liang, Sun Jing, Liu Xiao-Feng
Food and Machinery
In order to improve the quality of lily production and shorten the drying period, taken Lanzhou lily as sample and used JK-LB1700 thin layer drying test bed to dry. The effects were investigoted, in different hot-air temperature (60, 70, 80, 90 ℃), hot-air rate (0.5, 1.0, 1.5, 2.0 m/s) and drying relative humidity (20%, 30%, 40%) on drying rate, color ΔE* value, vitamin C content, rehydration ratio during lily drying and law of change. The Weibull distribution function was used to simulate the drying moisture diffusion law of lily. Results, the drying time of lily was significantly shortened (P＜0.01) with …
Subchronic Toxicity Of Cerasus Lannesiana Albo-Roseain In Rats, Zhang Cheng-Xiang, Li Shi-Fen, Wang Yu-Bang, Zhang Lu-Lu, Yan Ting, Zhu Xue-Feng
Subchronic Toxicity Of Cerasus Lannesiana Albo-Roseain In Rats, Zhang Cheng-Xiang, Li Shi-Fen, Wang Yu-Bang, Zhang Lu-Lu, Yan Ting, Zhu Xue-Feng
Food and Machinery
A total of 100 SD rats, half male and half female, were randomly divided into untreated control group (C1 group), treated control group (C2 group), low dose group (Ⅰgroup), middle dose group (Ⅱ group), and high dose group (Ⅲ group). The rats were fed continuously for 13 weeks, and the body weight, food intake, blood routine indexes, blood biochemical indexes, urine routine indexes, main organ weights and pathological histological examination of the organs were observed. Results: There was no significant difference between the observation groups (P＞0.05). The pathological changes related to Cerasus lannesiana Albo-rosea were not found in the pathological …
Investigation Of Sectionalized Pyrolysis Behavior Of Heated Cigarette Tobacco Materials, Zhu Gui-Hua, Liu Chun-Bo, Yang Chen, Liu Zhe, Liu Zhi-Hua, Jiang Li-Hong, Shen Qin-Peng, Si Xiao-Xi, Zhang Xin, Yang Ji
Investigation Of Sectionalized Pyrolysis Behavior Of Heated Cigarette Tobacco Materials, Zhu Gui-Hua, Liu Chun-Bo, Yang Chen, Liu Zhe, Liu Zhi-Hua, Jiang Li-Hong, Shen Qin-Peng, Si Xiao-Xi, Zhang Xin, Yang Ji
Food and Machinery
The thermogravimetry (TG) and pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) were used to analyze the thermal behavior of three tobacco materials, including typical center heated (A), circumferential heated (B) and traditional cigarette (C). Results showed as follows. ① The thermal mass loss of the two types of heated tobacco materials could be divided into 3 stages, and the main thermal mass loss stage was 242~350 ℃; the traditional cigarette tobacco material thermal mass loss could be divided into 4 stages, and the main mass loss stage was 381~534 ℃. Compared with traditional cigarettes, the mass loss peaks of heated cigarettes were wider …
Cloning And Expression Analysis Of Gmwrky86 In Soybean, Wang Jing, Fu Jing, Li Xiao-Wei
Cloning And Expression Analysis Of Gmwrky86 In Soybean, Wang Jing, Fu Jing, Li Xiao-Wei
Food and Machinery
In order to study the biological function of GmWRKY86 gene in soybean on development and resistance against abiotic stress, PCR products of its opening reading frame, ORF) were used to clone GmWRKY86 gene, and the gene expressions in different tissues were detected by using real-time fluorescence quantitative PCR (qRT-PCR). Sequence analysis showed that the GmWRKY86 gene can encode 523 amino acids with an isoelectric point of 8.15, a molecular weight predicted to be 56.82 kDa, and an open reading frame of 1 572 bp. GmWRKY86 protein has two highly conserved domains, and the GmWRKY86 gene contains three introns and four …
On-Line Monitoring The Emergency Pollution Of Toxoflavin In The Municipal Drinking Water By Flow Injection Chemiluminescence, Liu Qian-Yu, Tang Shu-Ze, Li Liang, Du Wen-Qi, Teng Jiu-Wei
On-Line Monitoring The Emergency Pollution Of Toxoflavin In The Municipal Drinking Water By Flow Injection Chemiluminescence, Liu Qian-Yu, Tang Shu-Ze, Li Liang, Du Wen-Qi, Teng Jiu-Wei
Food and Machinery
Based on chemiluminescence inhibition effect of toxoflavin on luminol-hydrogen peroxide-copper oxide nanoparticles system in alkaline medium, a novel method for monitoring toxoflavin potential emergency pollution in municipal drinking water was successfully developed. Combining with flow injection method, the chemiluminescence intensity of different mixed solutions was determined by ultra-weak chemiluminescence analyzer. Optimal conditions were obtained by the means of one-way tests among 4 factors. Based on the one-way tests result, a response surface experiment was conducted in order to acquire standard curve, detection limit and recovery of different water samples. The linear range for toxoflavin monitoring was 0.005~5.000 mg/L with a …
Evaluation Of Uncertainty In Determination Of Inorganic Arsenic In Aquatic Products Of Tassle Filefish By High Performance Liquid Chromatography-Inductively Coupled With Plasma Mass Spectrometry, Zhou Tan-Chun, Wang Hui, Cui Xiao-Jiao, Zhou Peng, Li Ying, Deng Nan
Evaluation Of Uncertainty In Determination Of Inorganic Arsenic In Aquatic Products Of Tassle Filefish By High Performance Liquid Chromatography-Inductively Coupled With Plasma Mass Spectrometry, Zhou Tan-Chun, Wang Hui, Cui Xiao-Jiao, Zhou Peng, Li Ying, Deng Nan
Food and Machinery
The uncertainty evaluation in the determination of inorganic arsenic in tassle filefish by using High Performance Liquid Chromatography-Inductively Coupled with Plasma Mass Spectrometry was investigated, based on the GB 5009.11 2014 “national food safety standards on the determination of total arsenic and inorganic arsenic in food”. A mathematical model was established, referring to CNAS-GL006 Guidelines for “the Assessment of uncertainty in Chemical Analysis and JJF 1059.1 2012 Evaluation and Expression of Measurement Uncertainty”. The precision and recovery of As (III) and As (V) in maomile fish were verified. Meanwhile, the sources of uncertainty measurement of the experiment were analyzed and …
The Preparation And Application Of Immunoaffinity Column For Neurotoxic Shellfish Poisoning, Dong Xin, Bai Jing-Miao, Wu Hai-Yan
The Preparation And Application Of Immunoaffinity Column For Neurotoxic Shellfish Poisoning, Dong Xin, Bai Jing-Miao, Wu Hai-Yan
Food and Machinery
Objective: Prepare immunoaffinity column(IAC) for pre-processing Neurotoxic Shellfish Poisoning(NSP) samples, and to establish a method of IAC purification LC-MS/MS spectrometry for the NSP. Method:The IAC for the NSP was prepared by purification of PbTX-2 monoclonal antibody and agarose gel (Sepharose 4B) as carrier. The samples were extracted with 80% methanol aqueous solution, diluted with PBS buffer, purified and enriched by the IAC, and analyzed by LC-MS/MS. Meanwhile, the parameters of IAC such as sample solution and eluent were optimized. The results showed: The IAC for the NSP had a good purification effect on shellfish samples, reduced the interference of fat, …
Fingerprints And Content Changes Of Various Constituents Of The Raw And Processed Guizhou Senecio Scandens Buch.Ham, Li Yan, Pan Yan-Fan, Zhang Tao, Han Zhong-Yao
Fingerprints And Content Changes Of Various Constituents Of The Raw And Processed Guizhou Senecio Scandens Buch.Ham, Li Yan, Pan Yan-Fan, Zhang Tao, Han Zhong-Yao
Food and Machinery
HPLC fingerprints of the raw and processed of S. scandens Buch. Ham were established by HPLC DAD. The HPLC fingerprints were analyzed by similarity analysis and cluster analysis. The contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloid in the raw and processed of S. scandens Buch. Ham were also determined. The results showed that the fingerprints of 10 batches of raw and vinegar products were established with 12 and 8 common peaks respectively. The similarity results showed that the similarity of 10 batches of raw materials was 0.990~0.999, and that of the 10 batches of vinegar materials was …
Research On Pizza Chef Robot Control Method Based On Rgb-D Sensor Elastic Deformable Object Tracking, Li Ling-Le, Li Rui-Hua
Research On Pizza Chef Robot Control Method Based On Rgb-D Sensor Elastic Deformable Object Tracking, Li Ling-Le, Li Rui-Hua
Food and Machinery
Aiming at the tracking problem of elastic deformable objects, a control method based on RGB-D sensor of pizza chef robot was proposed in this study. An in-depth study on the difficult problem of dough tracking and recognition in pizza making. A method to track 3D textured objects with elastic deformation based on real-time point cloud data provided by RGB-D sensor was also proposed. Firstly, the Grabcut in the visual segmentation was described in detail, and the temporal consistency and real time of the visual segmentation were emphatically analyzed. Secondly, the FEM model with contour weighting was established by finite element …
Design Of Conical Root Cutting Device For Oudemansiella Raphanipes, Li Yi-Xin, Zhao Ming-Yan, Zhou Qiao-Jun, Liang Xi-Feng, Cai Wei-Ming, Hu Jian-Hong, Xie Chong-Yang, Chen Tao, Cai Hui
Design Of Conical Root Cutting Device For Oudemansiella Raphanipes, Li Yi-Xin, Zhao Ming-Yan, Zhou Qiao-Jun, Liang Xi-Feng, Cai Wei-Ming, Hu Jian-Hong, Xie Chong-Yang, Chen Tao, Cai Hui
Food and Machinery
This conical root-cutting device was designed tosolve the problem of slow rooting and poor consistency of artificial cone rooting about Oudemansiella raphanipes. The cutting device adopts two symmetrically arranged four-bar linkage mechanisms, and the connecting rod blade forms a waist-shaped motion track. By forming a cone-shaped envelope, this device could realize the taper cutting of the root of the O. raphanipes. The industrial robot which equipped with the camera recognizes could capture and precisely control the depth of the O. raphanipes into the cutting area. The experimental results indicated that the two connecting rod blades performed a total of …
Design And Experimental Research Of Jujube Core-Removing Machine Based On A Single Chip Microcomputer, Wang Hua, Zhang Jian-Feng
Design And Experimental Research Of Jujube Core-Removing Machine Based On A Single Chip Microcomputer, Wang Hua, Zhang Jian-Feng
Food and Machinery
By using the relationship between the linear velocity and the angular velocity on the same ellipsoid, a three-bar three-point mechanism is designed. And by using the single chip microcomputer to control the whole process of removing the core, the speed control of removing the core of jujube is realized. At the same time, it also realizes the automatic positioning, automatic de-nucleation and automatic discharging in the process of de-nucleation. The test prototype shows, the device can meet the needs of current automatic operation of jujube enucleation, with the advantages of simple construction, accurate location, high efficiency, easy operation etc.
Improvement Of Tipping Paper Conveying System For Zj17 Cigarette Machine, Liu Shi-Ming, Zhou Fu-Ru, Wang Jian, Shi You-Zhi, Li Jun-Yao, Cao Xiao-Dong, Jian Rong
Improvement Of Tipping Paper Conveying System For Zj17 Cigarette Machine, Liu Shi-Ming, Zhou Fu-Ru, Wang Jian, Shi You-Zhi, Li Jun-Yao, Cao Xiao-Dong, Jian Rong
Food and Machinery
In order to solve the problem of lateral displacement of the tipping paper in the production of the ZJ17 cigarette machine, the ZJ17 cigarette machine’s tipping paper conveying system was improved. Through the development of a variable PI tipping paper intelligent correction mechanism, real-time detection of the horizontal offset of the tipping paper conveying process and active correction, the number of manual corrections has been reduced from 29.86 times / shift before improvement to 0.90 times / shift. The length of the tipping paper caused by the lateral displacement of the paper is also reduced from 4.19 times / shift …
Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang
Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang
Food and Machinery
To investigate the effects of geometric parameters on uniformity of frozen beef thawed by radio frequency (RF), frozen beef samples with 8 different shapes, thickness, bottom areas and placements were thawed in a RF oven (40.68 MHz) respectively for determining the thawing uniformity. Meanwhile, a computer model was established and utilized to predict the thawing rate and temperature distribution of the samples. The predicted temperature distribution showed a good agreement with the experimental results. The general thawing rates of all beef samples are constant and then decreased gradually as reaching the phase change temperature zone. Samples with larger thickness showed …
Effects Of Storage Temperature And Duration On Pasting Properties Of Indica Rice, Xie Lan, Quan Ke, Liu Yan-Lan, Mo Xi-Ya, Zhu Hong, Zhou Xiao-Ling, Huang Shou-En, Yi Cui-Ping
Effects Of Storage Temperature And Duration On Pasting Properties Of Indica Rice, Xie Lan, Quan Ke, Liu Yan-Lan, Mo Xi-Ya, Zhu Hong, Zhou Xiao-Ling, Huang Shou-En, Yi Cui-Ping
Food and Machinery
The pasting properties of three cultivars of Indica rice (Zhefu 802, Yuanlong 8462, ‘Zaoxian 5-34’), at different temperature (36, 25, and 4 ℃) during 0~3 months storage, were studied to understand effects of storage temperature and duration. The results indicated that the storage time was significant (P＜0.05) correlated to pasting properties of rice when stored at 36 ℃. The peaks of viscosity and breakdown both increased first and then decreased. The cool paste viscosity increased first and then stabilized, and setback and pasting temperature showed an upward trend. However, the pasting properties varied depending on the rice cultivar. When rice …
Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying, Chen Lin-He, Hu Xia
Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying, Chen Lin-He, Hu Xia
Food and Machinery
Taking the Myrica rubra Dongkui as the raw material, made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve. According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time. In addition, the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end …