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Articles 1711 - 1740 of 5042
Full-Text Articles in Food Biotechnology
Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education, Li Xiao-Yan
Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education, Li Xiao-Yan
Food and Machinery
In order to improve people's physical quality and explore the road of modern food education with Chinese characteristics, the concept of food education in Chinese food culture should be deeply analyzed and explored. Taking the traditional food culture as the starting point and foothold, this paper summarizes the advanced views of food education, such as homology of medicine and food, festival of food and etiquette of food. This paper analyzes the relationship between traditional diet and modern food education, and holds that food education is an important way to carry forward traditional food culture, and traditional food culture is the …
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education, Chen Di, Feng Mei
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education, Chen Di, Feng Mei
Food and Machinery
To explore the internal collaborative relationship between “food education” and “Five Education” of morality, intelligence, sports, beauty and labor. Practical investigation, domestic and foreign research and analysis, and interpretation of relevant theories were used. In the coordination of “food education” and “Five Education” of morality, intelligence, sports, beauty and labor, the food education and five education have the consistency of macro objectives and the integration of educational contents; In terms of logical connection, food education is the basis of the five education, and food education and five education promote each other. It is necessary to establish a perfect curriculum system, …
Dilemmas And Countermeasures Of Food Education Practices For Athletes, Cai Li-Xia
Dilemmas And Countermeasures Of Food Education Practices For Athletes, Cai Li-Xia
Food and Machinery
Taking the development of domestic and foreign theories and practices of food education as an opportunity, the main problems existing in the current dietary nutrition management of athletes in China was discussed, and a basic practical model of athletes’ food education was proposed, based on promoting balanced nutrition management and improving sports performance. The audience groups, food education subjects, basic principles and implementation strategies involved in the practice mode were analyzed respectively.
Research Progress On The Effect Of Frozen Storage On Lipid Oxidation Of Aquatic Products, Yu Hui-Jie, Xie Jing
Research Progress On The Effect Of Frozen Storage On Lipid Oxidation Of Aquatic Products, Yu Hui-Jie, Xie Jing
Food and Machinery
The harm of lipid oxidation on aquatic products during the freezing process, the endogenous and exogenous pro-oxidation factors that led to lipid oxidationwere reviewed. It summarized the current methods of delaying lipid oxidation, such as adding antioxidants, improving packaging and new technology, and pointed out that the technology which can not only control the lipid oxidation of aquatic products in the process of frozen storage but also realize industrial promotion is an urgent problem to be solved.
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles, Qian Xin, Zhou Wen-Hua, Li Liang-Yi, Tan Yu-Heng, Hu Han, Zhang Yu-Xin
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles, Qian Xin, Zhou Wen-Hua, Li Liang-Yi, Tan Yu-Heng, Hu Han, Zhang Yu-Xin
Food and Machinery
In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed. At present, the application of physical method, enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized, and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.
The Progress In Comprehensive Utilization Of Oil In By-Products Of Squid Processing, Ye Li-Zi, Li Jia, Pan Ying-Jie, Tang Ying-Qi
The Progress In Comprehensive Utilization Of Oil In By-Products Of Squid Processing, Ye Li-Zi, Li Jia, Pan Ying-Jie, Tang Ying-Qi
Food and Machinery
In the process of squid processing, a large number of by-products like viscera and cartilage are produced, which are rich in fat, protein and other nutrients. The research status and comprehensive utilization of oil from squid processing by-products were summarized in this review, from four aspects including biological activities, extraction, refining and microcapsulation. The development trend and research direction in the future were also prospected. In order to provide a theoretical reference for the further comprehensive development and utilization of oil in squid processing by-products and the rapid development of squid deep processing industry.
A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products, Li Ying-Hui, Wang Man-Sheng, Shi Jun-Ling, Qu Wen-Juan
A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products, Li Ying-Hui, Wang Man-Sheng, Shi Jun-Ling, Qu Wen-Juan
Food and Machinery
A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Food and Machinery
In this paper, the main types of aflatoxins were analyzed, the mass spectrometry detection methods of aflatoxins and the application of mass spectrometry detection of aflatoxins in food were reviewed, and the future development direction of aflatoxins was prospected.
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Food and Machinery
Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time …
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Food and Machinery
Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical …
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Food and Machinery
Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% …
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin …
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
Food and Machinery
No abstract provided.
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Food and Machinery
This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Food and Machinery
In this paper, the research progress of microplastics pollution in food in recent 10 years were summarized. The policies and regulations of microplastics pollution prevention at home and abroad were reviewed, and then suggestions were put forward for the prevention and control of microplastic pollution in Chinese food. It is suggested to combine with the tertiary prevention theory, including three sections of strict prevention at the source, strict control of transmission and strict control at the end.
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Food and Machinery
This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c1, c2) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and …
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Food and Machinery
Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and …
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Food and Machinery
Objective: Identify the characteristic markers for the quality control of breakable capsule flavor. Methods: Volatile and semi-volatile compounds were detected by GC/MS, and the fingerprinting of the target samples was established. The obtained data were analyzed by multivariate statistical analysis. Results: 27 kinds of volatile and semi-volatile substances were identified, including 20 dominant aroma compounds and 7 shell materials, which were limonene, eugenol, anethole, menthol and so on, and caprylic/capric triglyceride respectively. Under the optimized conditions, the instrument precision, intra-day precision and inter-day precision were between 0.56%～9.94%, 3.07%～9.81% and 2.81%～11.95% respectively. Combined with the nearest neighbor algorithm of ChemPattern software, …
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Food and Machinery
Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, …
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety, Wang Li-Yan, Sun Qiang, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety, Wang Li-Yan, Sun Qiang, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Food and Machinery
Objective: This study aimed to investigateing amino acid content and quality difference of different flaxseed varieties, based on their amino acid content. Methods: 12 flaxseed varieties from 6 producing areas were used to tested materials, amino acid contents in flaxseed were measured and 17 amino acid contents were used to assessing index, which was analyzed by principal component and clustering for studying the amino acid content and quality difference of flaxseed based on amino acid content. Results: affected order of flaxseed varieties on different amino acid content was Met>Cys>Phe>Tyr>Arg>Glu>Pro>His>Asp>Ser>Lys>Gly …
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Food and Machinery
Objective: In order to solve the difficulty of multi-gas dynamic monitoring and early warning of fruit spoilage. Methods: Based on the gas sensor, the fruit spoilage sensor detection system was developed, and the gas sensor module, data acquisition module and other modules were designed. Developed inspection software and integrated inspection system.Taking apple as the verification object, the response difference and change law of the gas sensor before apple corruption were analyzed. Results: The linear discriminant analysis, k-nearest neighbor and back-propagation artificial neural network （BP-ANN） chemometric methods were used to establish the classification model of apple before spoilage. The recognition rate …
Mercury Content Analysis And Risk Assessment Of The Major Aquatic Products In Maoming, Wang Li, Xu Hua-Jie, Li Hai-Li, Chi En-Zhong, Li Hai-Gang
Mercury Content Analysis And Risk Assessment Of The Major Aquatic Products In Maoming, Wang Li, Xu Hua-Jie, Li Hai-Li, Chi En-Zhong, Li Hai-Gang
Food and Machinery
Objective: To understand the current situation and level of mercury pollution in main aquatic products in Maoming area, so as to provide the basis for quality supervision and safe consumption of aquatic products. Methods: Ten kinds of aquatic products commonly consumed by residents in four districts of Maoming were selected as the evaluation objects according to the questionnaire. The total mercury content of the samples was determined by atomic fluorescence Spectrophotometer, pollution degree assessment, dietary exposure assessment and health risk assessment were carried out by single factor pollution index method, weekly average exposure per unit weight and target hazard quotient …
Detection Of Blending Proportion Of Cut Tobacco Stem Based On Rgb Image Features, Kou Xiao-Teng, Zhang Yong, Zhang Hui, Zhang Chao, Ding Nai-Hong
Detection Of Blending Proportion Of Cut Tobacco Stem Based On Rgb Image Features, Kou Xiao-Teng, Zhang Yong, Zhang Hui, Zhang Chao, Ding Nai-Hong
Food and Machinery
Objective: A method based on RGB image processing to detect the blending proportion of cigarette stems and shreds was proposed to provide technical support for the optimization of cigarette blending uniformity. Methods: Tobacco powder was prepared by mixing leaf and stem into powder according to different proportion, and the RGB mean value of each test sample was determined by image analysis technology. The function model of stem blending proportion and RGB mean value was obtained by regression analysis of stem blending proportion and RGB mean value, and the accuracy, accuracy and repeatability of the model were verified. Results: The polynomial …
Research On The Network Public Sentiment Transmission And Cross-Border Governance Of Food Safety In The Era Of Converged Media, Guo Zhuo-Ya
Food and Machinery
The review summarized the dissemination stage, including the fluctuation stage, sequence change stage, and conflict stage and decay stage, and the existing characteristics of network public opinion about food safety. A "1+N" comprehensive governance model, based on the main body, knowledge, organization and time, for governing the public sentiment involved in food safety was proposed.
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Food and Machinery
Aiming at thesafety issue in tourism food industry chain, the causes of these problems in China were analyzed. Suggestions on the establishment of Chinese tourism food safety system were put forward, including controlling of the source, the applying the HACCP control system, and establishing tourism food information symmetry system, food safety law and efficient emergency treatment system. The development trend of safety guarantee system of Chinese tourism food was also expected.
Pulsed Vacuum Drying Characteristics And Multi-Objective Optimization Of Poria Cubes, Zhang Wei-Peng, Chen Hao-Ran, Fan Xiao-Zhi, Xiao Hong-Wei, Zheng Zhi-An, Ju Hao-Yu
Pulsed Vacuum Drying Characteristics And Multi-Objective Optimization Of Poria Cubes, Zhang Wei-Peng, Chen Hao-Ran, Fan Xiao-Zhi, Xiao Hong-Wei, Zheng Zhi-An, Ju Hao-Yu
Food and Machinery
Objective: In order to explore the effects of drying temperature, vacuum duration, atmospheric duration and their interactions on drying time, specific energy consumption, polysaccharide content and broken ratio of Poria cubes in pulsed vacuum drying process, so as to obtain better drying parameters and improve the drying efficiency and quality of Poria cocos cubes. Methods: the drying temperature （55~95 ℃）, vacuum duration （0~20 min） and atmospheric duration （0~8 min） were selected as independent variables, and central composite design of response surface method was used to analyze the drying process; The quadratic regression model of drying time, specific energy consumption, polysaccharide …
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed, Ye Meng-Ying, Gu Zhong, Xie Jing
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed, Ye Meng-Ying, Gu Zhong, Xie Jing
Food and Machinery
Objective: This study aimed to research the influence of different rotation speed of high-temperature compressor on the performance of NH3/CO2 cascade refrigeration system under various seasons and evaporation temperature of 25 ℃. Methods: The NH3/CO2 cascade refrigeration system model was established and its reliability was verified in this paper. The relationship between the rotation speed of high-temperature compressor and the evaporation temperature, the discharge temperature, the intermediate temperature, high-temperature compressor power, cooling capacity, Coefficient of Performance （COP） of cascade refrigeration system was calculated and analyzed. Results: The relative error of the simulation model for …