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Articles 3211 - 3240 of 4816
Full-Text Articles in Food Biotechnology
Determination Of 45 Elements In Yingde Black Tea By Icp-Ms, Zhang Xiancai, Zhang Chunhua, Huang Xiaolan, Wu Huiqin
Determination Of 45 Elements In Yingde Black Tea By Icp-Ms, Zhang Xiancai, Zhang Chunhua, Huang Xiaolan, Wu Huiqin
Food and Machinery
The inductively coupled plasma mass spectrometry (ICP-MS) combined with microwave digestion was employed in this study for the determination of forty five elements in Yingde black tea. The results showed that 45 elements had good linearity and correlation coefficients all greater than 0.999 5. The limits of detection (LODs) were ranged from 0.000 1 to 20.090 0 μg/L. The recovery rates were between 82.58% and 119.19% with the relative standard deviations (RSDs) of 0.20%～7.03%. The RSD of all the elements except Sb was 0.15%～9.14% in precision experiments. The method was validated by standard reference material (GBW10083), the determination values of …
Establishment Of Hplc Method For Anthocyanins Determination Of Purple Bud Tea Tree, Liu Lingfeng, Zhou Yang, Lin Ling, Xiao Wenjun, Gong Zhihua
Establishment Of Hplc Method For Anthocyanins Determination Of Purple Bud Tea Tree, Liu Lingfeng, Zhou Yang, Lin Ling, Xiao Wenjun, Gong Zhihua
Food and Machinery
The purple bud tea zijuan,zixuan9803,Hongyafoshou an An73 shoots were used as research objects. Using three plant anthocyanins as external standards,a HPLC method for simultanteous detection of various anthocyanins in purple bud tea tree was established. That is: after been extracted with 80% ethanol and refluxed, the tea is degreased with a volume ratio of 112 mixture of n-hexane:ethyl acetate:water. A C18 column was used with acetonitrile and 0.2% phosphoric acid ultra-pure water as the mobile phase. Gradient,the organic phase elution gradient: 0～55 min, 10%～40%, flow rate 0.8 mL/min, column temperature 30 ℃, detection wavelength 520 nm. Each anthocyanins can …
Particle Mixed Behavior Research Based On Dem, Zhang Kaijie, Xu Qiang, Wang Tao
Particle Mixed Behavior Research Based On Dem, Zhang Kaijie, Xu Qiang, Wang Tao
Food and Machinery
In order to study particle rotary motion behavior and its mixing effect, five kinds of different speeds and fitted the mathematical model of particle mixing data applying to EDEM and MATLAB were stimulatedwith the model of Rotary mixing equipment and based on the theory of DEM simulated the. The virtual experiments predicted the best speed. The results showed that the virtual experiments not only could research particle cyclotron motion characteristics of the curve distribution, but also the method of DEM was conducive to study the mixing mechanism. Compared with the five speeds, the degree of mixing was 62.27%, closed to …
Design And Experimental Research Of High Clearance Universal Operation Chassis, Li Ze, Shi Yixin, Jiang Pin, Hu Wenwu, Lin Wei
Design And Experimental Research Of High Clearance Universal Operation Chassis, Li Ze, Shi Yixin, Jiang Pin, Hu Wenwu, Lin Wei
Food and Machinery
A high ground clearance hydraulic four-wheel drive universal operation chassis was designed. Through the preliminary survey data, the initial target value of the design was established, the structure of the chassis and hydraulic system were designed. Combined with the target value of performance parameter, the type of walking pump and walking motor was determined, and the finite element analysis of steering leg and frame structure design were completed. Based on that, the chassis was passed through the performance analysis to determine the relationship between the wheelbase, and the structural parameters. Finally, the prototype was tested and the pass test was …
Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid, Zhu Yazhu, Weng Peifang, Jiang Huazhen
Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid, Zhu Yazhu, Weng Peifang, Jiang Huazhen
Food and Machinery
The application of the glycerol monolaurate (GML) and glycerol monlaurate microemulsion (ME) in squid processing was studied. Effects of amounts and methods of ME addition on the preservation of squid shreds were investigated with the total number of colonies and sensory evaluation as the main evaluation index. The results showed that the effective bacteriostatic amount of GML monomer and ME was 0.50% and 1.00% (equivalent to GML monomer 0.12%) , respectively, in the processing of shredded squid, and the addition of two times seasoning was better than one seasoning. However, when the addition amount of GML monomer was more than …
Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil, Zhen Runying, Shen Wenjiao, He Xinyi, Wang Haifeng, Liu Bin, Feng Changlu
Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil, Zhen Runying, Shen Wenjiao, He Xinyi, Wang Haifeng, Liu Bin, Feng Changlu
Food and Machinery
The oxidation value, acid value, color, fatty acid composition, volatile substances were measured to choose the optimum process for the preparation of chilli seed oil. The effects of two kinds of methods, enzymatic hydrolysis-ethanol-assisted and normal-temperature extraction, on the quality and aroma components of chilli seed oil were compared. The results showed that the chilli seed oil obtained by two kinds of preparation methods was orange-yellow, the acid value was less than 4.0 mg/g, the peroxide value was less than 12 meq/kg. The capsaicin contents of chilli seed oil obtained by enzymatic hydrolysis-ethanol-assisted extraction and normal-temperature extraction were 1.46,and 0.54 …
Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography, Saimaiti Reziwanguli, Chen Shien, Gao Dandan, Wu Zhongyong, Che Minna, Li Mingsheng
Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography, Saimaiti Reziwanguli, Chen Shien, Gao Dandan, Wu Zhongyong, Che Minna, Li Mingsheng
Food and Machinery
High performance liquid chromatography (HPLC) is one of the most important factors in monosaccharide analysis due to its simple operation, and high efficiency and sensitivity. In this study, several commonly used methods were described, for the analysis of monosaccharides by high performance liquid chromatography, i.e., liquid chromatography differential refractive index detection, liquid chromatography evaporative light scattering detection, PMP pre-column derivatization detection, para-aminobenzoic acid pre-column derivatization, the o-aminobenzoic acid derivative method and post-column derivatization method. Moreover, the advantages and disadvantages of these methods were demonstrated, and the sensitivity, operation method, and accuracy were compared and analyzed among these methods.
Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar, Wu Taoying, Cheng Yunhui, Zhao Liangzhong, Ouyang Lin, Xu Zhou
Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar, Wu Taoying, Cheng Yunhui, Zhao Liangzhong, Ouyang Lin, Xu Zhou
Food and Machinery
To determine the optimum conditions for the production of low lactose milk by enzyme method, the hydrolysis process of low lactose milk was optimized by the response surface method, with the hydrolysis rate of lactose as an index. The results were as follows: the ratio of enzyme to substrate (\[E\]/\[S\]) was 1.50‰, and the hydrolysis was undertaken at 38.15 ℃ for 3.0 h. Under these conditions, the lactose hydrolysis rate of low lactose milk was 92.67%. Moreover,14.02% of the oligosaccharides were detected by HPLC detection, which showed β-galactosidase could hydrolysis lactose and turn glycosidic.
Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle, Chen Lanxuan, Yang Youwang, Zhou Hui, Tong Litao, Zhou Sumei, Yi Cuiping
Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle, Chen Lanxuan, Yang Youwang, Zhou Hui, Tong Litao, Zhou Sumei, Yi Cuiping
Food and Machinery
Microorganism strains as the starter culture for the manufacture of fermented rice noodles were selected. A total of 41 yeasts and 60 lactic acid bacteria (LAB) were isolated from the traditional fermentation of rice noodles, and the enzymatic activities (catalase, β-glucosidase, lipase, α-amylase, proteolytic enzyme), growth under varied pH and temperatures, and acidification capability were characterized. Principal component analysis indicated that 11 isolates of yeast, and 19 isolates of LAB exhibited potential technological traits. After identification using internal transcribed spacer sequence for yeasts and 16S rRNA gene for LAB, the isolates were grouped into three yeast isolates and four LAB …
Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone, Wang Yong, Zeng Tao, Xu Yinxiang, Liu Shaobei, Zhang Changlian, He Yu
Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone, Wang Yong, Zeng Tao, Xu Yinxiang, Liu Shaobei, Zhang Changlian, He Yu
Food and Machinery
Numerical simulation of the corn starch granule dynamics were performed by software of computational fluid mechanics to characterize the separation performance and separation process of hydrocyclone. The effects of parameters such as inlet velocity, split ratio, and feed concentration on separation efficiency of hydrocyclone were compared and analyzed, and the volume fraction distribution of different size starch granules in hydrocyclone was investigated. The response surface methodology (RSM) analysis of Box-Behnken experimental design to optimize parameters. The influence of inlet velocity, split ratio, and feed concentration on hydrocyclone separation efficiency were measured, and quadratic regression equations were constructed to examine the …
Design Of Banana Picking Machine Structure With Guide Rail, Zhu Dongyun, Qu Junyuan, Xu Lueqiang, Zhang Baozhen, Ji Xiang
Design Of Banana Picking Machine Structure With Guide Rail, Zhu Dongyun, Qu Junyuan, Xu Lueqiang, Zhang Baozhen, Ji Xiang
Food and Machinery
To improve the picking efficiency, reduce labor, the cost of picking bananas, and the disability accident, etc., a kind of guide roller banana picking machine was designed. The key components of mobile, clamping and cutting devices were verified met the requirement of banana picking process. mechanization of banana fruit string picking was realized. The picking efficiency could be increased by 90% by using the mobile banana picking machine, compared with the traditional manual method.
Research On Online Detection For Jujube Surface Defects Based On Blob Analysis, Hai Chao, Zhao Fengxia, Sun Shuo
Research On Online Detection For Jujube Surface Defects Based On Blob Analysis, Hai Chao, Zhao Fengxia, Sun Shuo
Food and Machinery
In this paper, an online detection platform for jujube surface defects based on machine vision is designed to realize the automatic real-time measurement of full-surface information of jujubes. According to the characteristics of jujubes and their surface defects, the blob analysis algorithm in the color space was used to separate the jujubes from the background and identification of the surface defects of jujube model was proposed. The color space model and the segmentation threshold of different defect characteristics were given,the broken fruit, mold fruit, pulp head fruit, insect fruit and other typical jujubes surface defects identification was realized speedily and …
Active Evaluation Of Dna Protection To Oxidative Damage And Its Possible Mechanisms Of Vitexin In Vitro, Chen Ban, Li Dahuan, Li Xican
Active Evaluation Of Dna Protection To Oxidative Damage And Its Possible Mechanisms Of Vitexin In Vitro, Chen Ban, Li Dahuan, Li Xican
Food and Machinery
In order to study the DNA protection and possible mechanisms of vitexin, it was measured by using three spectrophotometric assays, including DNA protection, Fe2+-complexing, and Cu2+ reducing. In addition, its Fe2+-complexing reaction was also analyzed using UV-Vis spectra. The results showed that the IC50 values of vitexin were (919.6±23.6), (9.3±1.2) and (421.7±29.2) μmol/L, respectively, for DNA protection assay, Fe2+-complexing assay, and Cu2+ reducing assay. When mixed with Fe2+, vitexin gave a UV-Vis peak at 554 nm \[molar absorptivity ε=2 680.74 L/(mol·cm)\]. In conclusion, vitexin can effectively protect DNA from …
Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi, Zuo Yuanyuan, Ren Jiali, Li Zhonghai
Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi, Zuo Yuanyuan, Ren Jiali, Li Zhonghai
Food and Machinery
In the recent years, the research of screening anti-inflammatories in natural products has become more and more intensive, among which the edible fungi are being in focus due to their wide distribution and abundant secondary metabolites, showing good biological activity in many aspects. In order to providing a reference for the future research, the present review reported the material extraction, determination, isolation and purification of sterol compounds with anti-inflammatory activity in edible fungi as well as the research methods and mechanism of anti-inflammatory action.
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu
Food and Machinery
In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it …
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan
Food and Machinery
Imidaclothiz residue in tea was determined by high performance liquid chromatography (HPLC), using different extractants including hexane, acetonitrile, acetone, hexane-acetonitrile（vv=11）, acetonitrile-acetone（vv=11） and hexane-ethyl acetate（vv=11）. The results indicate that all the extractants displayed excellent extraction capability of imidaclothiz residue in tea and insignificant interference on the accuracy. Under the optimized extraction volume (20 mL), the recovery rates were 82.3%～100.7%, 85.8%～101.1%, 85.9%～95.2%, 82.3%～101.3%, 82.4%～100.5%, 88.6%～102.3%, with the relative standard deviations are less than 10%, respectively. Moreover, mixed solvent showed improved extraction capability and the highest extraction capability and promoted stability were approached by using hexane-ethyl acetate （11）as coextractants.
Hot Air Drying Characteristics And Mathematical Model Of Oat Potato Compound Noodles, Li Yebei, Ren Guangyue, Qu Zhanping, Li Lulu, Duan Xu, Zhang Ledao
Hot Air Drying Characteristics And Mathematical Model Of Oat Potato Compound Noodles, Li Yebei, Ren Guangyue, Qu Zhanping, Li Lulu, Duan Xu, Zhang Ledao
Food and Machinery
The hot air drying characteristics of oat potato noodles were investigated, and the compound noodles were prepared by using oat potato flour. The hot air drying characteristics of compound noodles were studied at different temperatures, air velocity and noodle thickness, and the mathematical model was established. The resulted show that the drying time will be shorter with the higher the drying temperature. Moreover, it was found that the bigger the air velocity was the smaller the noodles thickness was. Comparing with the air velocity, the temperature and the noodles thickness had more effects on the drying rate of the compound …
Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent, Zhang Kunming, Lu Xiaoju, Huang Yongchun, Huang Chengdu, Yang Feng, Huang Qiong
Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent, Zhang Kunming, Lu Xiaoju, Huang Yongchun, Huang Chengdu, Yang Feng, Huang Qiong
Food and Machinery
In order to study the effect of venturi tube-based hydrodynamic cavitation on the ionic cross-linking preparation of chitosan microspheres and the encapsulation of methylisothiazolinone (MIT), which was used as a model antibacterial agent in this study. The effects of inlet pressure of venturi tube，cavitation time, chitosan concentration, mass ratio of chitosan and sodium tripolyphosphate (TPP), MIT concentration on the entrapment efficiency of chitosan microsphere were investigated, and the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was compared with that prepared by conventional mechanical agitation. The results showed that the chitosan microspheres could be stably obtained by using venturi …
Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice, Yang Yajing, Xia Shuqin, Yu Jingyang, Zhang Xiaoming, Fang Zhen, Li Jing, Su Ying
Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice, Yang Yajing, Xia Shuqin, Yu Jingyang, Zhang Xiaoming, Fang Zhen, Li Jing, Su Ying
Food and Machinery
In order to disclose the influence of processing parameters of electric cooker on the palatability of cooked japonica rice, the correlation between textureproperties, cooking characteristics and sensory quality was analyzed by partial least squares regression. The effect of processing parameters on the crucial physical and chemical indexes was also explored. Furthermore, the effect of the key processing parameters on the migration and distribution of water in the japonica rice kernel during the cooking process was investigated with the use of low field nuclear magnetic resonance. The results showed that the hardness and elasticity of texture properties and iodine blue value …
Kinematic Analysis And Simulation Of Noncircular Gear-Carden Circle Planetary Mechanism, Luo Jingbo, Li Meiqiu, Feng Xiaogang, Hua Jian
Kinematic Analysis And Simulation Of Noncircular Gear-Carden Circle Planetary Mechanism, Luo Jingbo, Li Meiqiu, Feng Xiaogang, Hua Jian
Food and Machinery
The Carden circle planetary mechanism has simple structure, high reliability and easy realization of reciprocating linear motion. According to the geometric characteristics of the Carden circle planetary mechanism, the necessary conditions for the continuous motion of the structure are derived. The displacement, velocity and acceleration function of the sine wave produced by the Carden circle planetary mechanism were obtained by motion analysis. In order to meet the requirements of Carden circle planetary mechanism of the engineering application, the size of the components under certain conditions, through a combination of noncircular gear transmission characteristics, driving Carden circle planetary mechanism using uniform …
The Structure Design Of Supercritical Fluid Continuous Extractor With Piston Bin Chain, Zhu Yongren
The Structure Design Of Supercritical Fluid Continuous Extractor With Piston Bin Chain, Zhu Yongren
Food and Machinery
In order to improve the intermittent operation efficiency of supercritical fluid extraction, continuous extractor of piston bin chain was designed which moved Inlet and discharge operations outside of solvent extraction process to realize the continuous extraction. With the study on different combination of the single, double O-ring and v-shaped dust block ring, the curve of different for dynamic seal pressure, leakage and wear trip were summarized. The effectiveness of the seal and wear trip was confirmed by using the simulation analysis of the O-ring contact reliability. Moreover, the extractor of different components in succession was also designed for fractional extracts …
The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli, Yu Jianfeng, Xia Xiaolu, Cui Zhengwei, Chen Jian, Zhang Chuwei
The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli, Yu Jianfeng, Xia Xiaolu, Cui Zhengwei, Chen Jian, Zhang Chuwei
Food and Machinery
In order to develop a novel antibacterial method of food, the influences of the illumination intensity of LED blue light, the mass concentration of citric acid and temperature on the antibacterial property of Escherichia coli O157:H7 in nutrient broth were studied. The results demonstrated that under low temperature (12 ℃), the effect of LED blue light on the antibacterial property of Escherichia coli O157:H7 was better than that under room temperature (25 ℃), and the antibacterial efficiency increased with the increase of illumination intensity. Under low temperature, the influence of citric acid on E. coli O157:H7 was weak, but under …
The Effect Of Chitosan/Nano-Silver Coating On The Egg Preservation, Wang Jing, Xu Dan, Yu Jialun
The Effect Of Chitosan/Nano-Silver Coating On The Egg Preservation, Wang Jing, Xu Dan, Yu Jialun
Food and Machinery
Nano-silver particles were prepared using the extract of citrus peels were added to chitosan solutions with weight ratios of 0.5%, 1.0%, and 2.0%, separately, as the composite coating solutions. Eggs were coated two times by the neat chitosan solution and composite coating solutions, separately, and was designated as CS, CS/Ag 0.5, CS/Ag 1.0, and CS/Ag 2.0, accordingly. They were stored with the two control groups (untreated eggs (CK1) and eggs washed by water (CK2) at 25 ℃ with the relative humidity of 70%. The appearance of internal content, weight loss, air cell height, specific gravity, albumen pH, Haugh unit (HU), …
Study On Bacteriostatic Activities Of Alkaloid Extract From The Inedible Parts Of The Eggplant, Liu Yanfang, Zhang Dexin, Ding Yinyin
Study On Bacteriostatic Activities Of Alkaloid Extract From The Inedible Parts Of The Eggplant, Liu Yanfang, Zhang Dexin, Ding Yinyin
Food and Machinery
The alkaloid extracts of the inedible parts from the eggplant in food were investigated by the acteriostatic experiment and stability experimentS. The common ability of bacteria inhibiting nine kinds of common spoilage microorganisms, and the influences of the heat treatment, pH value, ultraviolet irradiation, the concentration of sucrose and NaCl concentration on it were also studied. The results showed that the extract had good antibacterial effect on yeast, bacteria and mould, and a significant bacteriostatic effect was better than that of 0.5% potassium sorbate; the thermal stability of the extract was good under the temprature of 121 ℃, while the …
The Effect Of D-Phenyllactic Acid Combined With Coating Treatment On Anti-Microbial And Preservation Of Grapes During Storage, Wan Yulian, Chen Liushun, Xie Dan, Zhu Yibo, Zhu Dongxing, Qi Bin
The Effect Of D-Phenyllactic Acid Combined With Coating Treatment On Anti-Microbial And Preservation Of Grapes During Storage, Wan Yulian, Chen Liushun, Xie Dan, Zhu Yibo, Zhu Dongxing, Qi Bin
Food and Machinery
The research was done in order to evaluate the effect of D-3-Phenyllactic acid (D-PLA) on preservation of grape and provide reference for SO2-free storage of table grapes. ‘Kyoho’ grapes were treated through post-harvest dipping before room temperature storage so that inhibitory potentials of microbial population on fruit surface were evaluated avoiding the fruit decay . The results showed that compared with the two control groups of purified water soakage and coating treatment, the D-PLA combined with coating treatment could effectively inhibit the growth of microorganism on fruit surfaces. It was found that the bacterial population were reduced by …
A High Sensitivity Non-Enzymatic Electrochemical Glucose Sensor Based On In-Sn@Nio Composite, Li Jiadan, Xu Hongmei, Zhao Xu
A High Sensitivity Non-Enzymatic Electrochemical Glucose Sensor Based On In-Sn@Nio Composite, Li Jiadan, Xu Hongmei, Zhao Xu
Food and Machinery
To further improve the performance of non-enzymatic electrochemical glucose sensor, a one-step in-situ oxidation method was used to prepare nickel oxide material directly grown on nickel foam. Moreover, the indium and tin ions were doped into the nickel oxide material during the growth process, and an In-Sn@NiO composite could be obtained. XPS measurement indicated that the indium and tin ions were successfully doped into nickel oxide material. Through the SEM images, the surface of the doped nickel oxide electrode showed a structure of nanorods instead of nanosheets. Compared with undoped material, the structures could benefit the transport of surface particles. …
The Application Of Remanufacturing Design In Food Machinery, Zhang Dan, Yu Fucai, Liao Pan, Zhou Chaobin, Cai Zongyan
The Application Of Remanufacturing Design In Food Machinery, Zhang Dan, Yu Fucai, Liao Pan, Zhou Chaobin, Cai Zongyan
Food and Machinery
This paper analyzes many key factors influencing the design of remanufacturing of food machinery. Based on the definition and characteristics of remanufacturing design, the remanufacturing design of some existing structures is improved by field investigation, so that the structure is more reasonable and the remanufacturing design principle of the moon cake automatic brush oil hole machine for innovative design. The face-to-face remanufacturing design maximi-zes the wealth of resources contained in waste food machinery and promotes a strategic approach to sustainable development.
Design On System For Fresh Products E-Commerce Packaging By Rfid, Ma Yecheng
Design On System For Fresh Products E-Commerce Packaging By Rfid, Ma Yecheng
Food and Machinery
To solve the problem of low efficiecy in the traditional artificial packaging for fresh products, a fresh products packaging system was designed based on RFID. Combining the RFID technology, the users’ interactive software and the database technology, the proposed system utilized the rapid writing and reading performance of RFID to improve packaging operation and sorting operation by writing and reading fresh products’ message, respectively. Therefore the system can enhance the intelligentize of the E-commerce enterprise. The test system verified by the instance can finish packaging and sorting operation for fifty boxes. Therefore the system can identify accurately RFID tag, and …
The Killing Effect Of Three Agents On Pseudomonas Syringae Pv. Actinidiae Of Pollen And Their Effect On Fruit Yield Of Kiwifruit, Cao Fan, Gao Guitian, Lei Yushan, Du Yinglin, Zhu Dan, Xu Yafen, Zhang Xiaoping, Li Chaozheng, Zhang Xin
The Killing Effect Of Three Agents On Pseudomonas Syringae Pv. Actinidiae Of Pollen And Their Effect On Fruit Yield Of Kiwifruit, Cao Fan, Gao Guitian, Lei Yushan, Du Yinglin, Zhu Dan, Xu Yafen, Zhang Xiaoping, Li Chaozheng, Zhang Xin
Food and Machinery
The kiwifruit pollen polluted by Psa（Pseudomonas syringae pv.actinidiae）in Shaanxi Zhouzhi was treated with solutions of ClO2, Benziothiazolinone and Kocide, and the effects of them on the sterilization rate of Psa, pollen viability and the impacts on fruit yield, single fruit weight and seed number were investigated. The results showed that after treating the kiwifruit pollen with ClO2, Benziothiazolinone and Kocide, the bactericidal rates of Psa were 99.7%, 99.6% and 99.4%, and the pollen viability was 62.2%, 50.1% and 51.2%, respectively. Compared with the control group, the pollen viability decreased by 0.5% (ClO2), 19.1% (Benziothiazolinone), …
Design Of The Terminal Actuator Of Kiwi Fruit Picking Manipulator, Wang Yilei, Chen Lin, Yi Liuzhou, Wei Xin, Tang Jian
Design Of The Terminal Actuator Of Kiwi Fruit Picking Manipulator, Wang Yilei, Chen Lin, Yi Liuzhou, Wei Xin, Tang Jian
Food and Machinery
Designed a terminal actuator for picking the fruit of early kiwifruit, and analyzed the performance and technical indexes of the terminal actuator of kiwifruit picking manipulator in motion, grasping and picking. The mechanical picking terminal actuator using rotary plus pull together, can realize the thoroughness of kiwifruit picking. For the packaging a bag the outside of the kiwi fruit in picking, the fruit wear is reduced in the process of picking under the minimum pressure to ensure that the fruit is not crushed.