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Articles 3391 - 3420 of 4816
Full-Text Articles in Food Biotechnology
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Food and Machinery
The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were …
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng
Food and Machinery
Based on UV absorbance, a new and simple subtraction method was proposed for the calculation of the inclusion ratio, and it was proved to be equal in number to the classical molar ratio or phase solubility method. Using any kind of these three methods, the results always showed that the inclusion ratio of this complex was 11, which indicated that this kind of supramolecular complex was formed through an inclusion interaction between 1 host molecule (β-cyclodextrin) and 1 guest molecule (sorbic acid). Sincethe subtraction methodadopted a repetitive measurement and took the averaged, its result was more accurate than the molar …
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao
Food and Machinery
Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little …
Comparison Of Oil Characteristics Between Camellia Osmantha And Other Camellia Species, Chen Bolin, Zhong Haiyan, Li Guiqing, Zhu Xiaoyang, Long Qizhi
Comparison Of Oil Characteristics Between Camellia Osmantha And Other Camellia Species, Chen Bolin, Zhong Haiyan, Li Guiqing, Zhu Xiaoyang, Long Qizhi
Food and Machinery
Camellia osmantha is a new species found in Guangxi Province. In this study the oil quality was measured compared with other camellia species in respect of iodine value, saponification value, fatty acid, triglyceride composition and other attributes. Acid value, peroxide value, iodine value and saponification value of tested samples ranged as 0.38～1.47 mg/g, 2.15～4.56 mmol/kg, 79.39～85.86 g/100 g and 187.97～196.37 mg/g, respectively. The acid value and iodine value of C. osmantha were 0.42 mg/g and 2.98 mmol/kg that reached Grand one of Oil-tea camellia seed oil standard. Thirteen kinds of triglycerides were detected and the fatty acid contents were as …
Study On Thermophysical Properties Of Tobacco And Smoke Agent Under Different Temperature, Ma Yaping, Liu Chaoxian, Wang Le, Zhang Mingjian, Zhang Ke, Deng Nan, Lu Duanfeng, Tang Jianguo, Liu Xiangzhen
Study On Thermophysical Properties Of Tobacco And Smoke Agent Under Different Temperature, Ma Yaping, Liu Chaoxian, Wang Le, Zhang Mingjian, Zhang Ke, Deng Nan, Lu Duanfeng, Tang Jianguo, Liu Xiangzhen
Food and Machinery
The thermophysical properties of tobacco and smoke agent (the mass ratio of glycerol and propylene glycol is 51) was measured by transient plane heat source method, and the effects of moisture and smoke agent content on reconstituted cut tobacco and flue-cured were measured. The results showed that with the increase of temperature (22～75 ℃), thermal conductivity \[0.06～0.12 W/(m·K) and 0.06～0.16 W/(m·K\] and volume heat capacity \[0.17～2.70 MJ/(m3K) and 0.15～1.45 MJ/(m3K)\] increased; however, the thermal diffusivity decreased (0.33～0.05 mm2 / s and 0.40～0.09 mm2 / s, respectively). With the increase of moisture content (0%～13%) , …
Spectrophotometric Determination Of Chromium Content In Beer Yeast With Safranine T, Li Renyu, Huang Jinzhuang, Li Yongmei, Zhou Jiahong
Spectrophotometric Determination Of Chromium Content In Beer Yeast With Safranine T, Li Renyu, Huang Jinzhuang, Li Yongmei, Zhou Jiahong
Food and Machinery
A new spectrophotometric method for determination of chromium content was developed. In both polyvinyl alcohol and phosphoric acid medium, chromium (VI) could react with potassium iodide and safranine T at room temperature, leading to coloration after microwave digestion sample and oxidation of chromium (III) to chromium (VI) with potassium permanganate under alkaline conditions. The effects of the factors such as absorption spectra, reaction conditions and coexisting ions on the reaction were discussed. The results showed that under the optimum determination conditions, Beer-Lambert law was obeyed in the mass concentration range of 0.0～0.5 μg/mL for chromium with the maximum absorption peak …
Detect The Content Of Polar Components In Frying Oils By Preparative Flash Chromatography, Xue Bin, Cao Wenming, Yin Yujie
Detect The Content Of Polar Components In Frying Oils By Preparative Flash Chromatography, Xue Bin, Cao Wenming, Yin Yujie
Food and Machinery
A fast method of separating and detecting the polar compounds in frying oils by preparative FLASH chromatography was established in this study. Applying the EOPC type medium pressure liquid preparative chromatography system as hardware platform and EOPC-specified FLASH column as separation & preparation column, petroleum etherdiethyl ether(8713) as elution solvent, 25 min/min as flow speed, we found polar components(PCs) and non-polar components(non-PCs) in frying oils could be separated properly when elution time of non-PCs was 11min. Separation speed was fast, as the time took by preparative FLASH chromatography was only 41 min, repeatability RSDs of preparative FLASH chromatography were no …
Schematic Design And Simulation Study On Alkaline Noodle Loosening Device, Yin Qiang, Yang Chuang, Peng Hui, Zhang Guoquan, Li Xiangfa
Schematic Design And Simulation Study On Alkaline Noodle Loosening Device, Yin Qiang, Yang Chuang, Peng Hui, Zhang Guoquan, Li Xiangfa
Food and Machinery
Alkaline noodle loosening device of automated production was designed, and the overall scheme was then researched. It was carried out the research on the structure design of roller with multiple stirring rod, wheel and bracket, conveyor belt and so on, and its parameters were given. Alkaline noodle loosening device waas modeled by using Adams software. The rationality of the design was verified through kinematics simulation from the two aspects such as rotary speed and angular acceleration of the roller. The contact force of the conveyor belt and contact force of the roller were tested through dynamic simulation, providing the reference …
Research Of Braking Way With Electric Control And Oil Free Of Food Bucket Elevator, Jin Huawei, Zhang Xin, Chen Qinghua, Xu Shaoyang, Wang Sai
Research Of Braking Way With Electric Control And Oil Free Of Food Bucket Elevator, Jin Huawei, Zhang Xin, Chen Qinghua, Xu Shaoyang, Wang Sai
Food and Machinery
The electrical-mechanical brake device with food bucket elevator was designed, based on the traditional hydraulic braking effectiveness. The calculation of "motor + planetary gear reducer + spiral" was conducted, and the movement conversion device, dc torque motor and deceleration moment were analyzed. Moreover, the test was studied by using the similarity principle. The results showed that brake equipment operation of the electrical-mechanical brake device with food bucket elevator was stable and reliable, and brake disc vibration was small. The brake block was quickly, with the parts running normally, and structure design was reasonable. Finally, the food oil free, and the …
Detection On Surface Defect Of Apples By Dt-Svm Method, Qiu Guangying, Peng Guilan, Tao Dan, Wang Zhengrong
Detection On Surface Defect Of Apples By Dt-Svm Method, Qiu Guangying, Peng Guilan, Tao Dan, Wang Zhengrong
Food and Machinery
During the process of apple blemish detection based on machine vision technology, due to the color similarity between stem/calyx and blemish, which greatly decreases the accuracy in apple detection, a method was proposed based on Decision Tree-Support vector machine (DT-SVM) to solve the challenge problem. Firstly, the single threshold method is used to remove the background. Then in the R channel, Connected Component Labeling method and Otsu method were employed to extract object regions (stem, calyx, blemish)，which were used to compute the color, texture and shape features. In the end, adopted the DT-SVM method to distinguish blemishes from the stem …
Study On The Antioxidant And Whitening Effect Of Rose Fermented Broth, Zhao Dan, Cao Yufeng, Ding Wenyu, Wang Changtao, Shi Doudou, Yu Dan, Zhang Jiachan, Li Meng
Study On The Antioxidant And Whitening Effect Of Rose Fermented Broth, Zhao Dan, Cao Yufeng, Ding Wenyu, Wang Changtao, Shi Doudou, Yu Dan, Zhang Jiachan, Li Meng
Food and Machinery
To evaluate the antioxidant, whitening effect and skin safety of rose fermented broth. Method: Rose fermented broth was acquired by fermenting saccharomyces cerevisiae with rose. The skin safety, antioxidant effect and whitening effect were evaluated. The human whole gene expression profile chip was used to explore the whitening mechanism of rose fermented broth. The results showed that the scavenging effect of rose fermented broth on DPPH radical scavenging was obvious and its inhibitory effect on the activity of extracellular tyrosinase was in direct proportional to the concentration. The intracellular tests showed that rose broth had inhibitory effect on tyrosinase activity …
Effect Of Different Extraction Methods On The Extraction Ratio And Antioxidant Activity Of Polysaccharides From Gastrodia Elata Bl., Wang Qing, Li Dandan, Pan Yunyun, Wu Wei
Effect Of Different Extraction Methods On The Extraction Ratio And Antioxidant Activity Of Polysaccharides From Gastrodia Elata Bl., Wang Qing, Li Dandan, Pan Yunyun, Wu Wei
Food and Machinery
In order to screen a suitable extraction method for polysaccharides from Gastrodia elata Bl., the hot water extraction, ultrasound extraction and enzymatic hydrolysis were applied to extracting polysaccharides from G. elata Bl.f. glauca S. Chow from Pingwu in Sichuan province, then the polysaccharides extraction ratios and their antioxidant activities were compared. The polysaccharides extraction ratios and antioxidant activities were obviously influenced by the extraction methods. Of them, the extraction ratio of enzymatic hydrolysis was the highest with the value of 50.315%, which was extremely different from the other extraction methods (P＜0.01). The antioxidant activities were in the following order: ultrasound …
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast, Zhang Gensheng, Zhang Honglei, Yue Xiaoxia, Wang Rui, Chi Tianqi
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast, Zhang Gensheng, Zhang Honglei, Yue Xiaoxia, Wang Rui, Chi Tianqi
Food and Machinery
The effects of different hydrostatic thawing temperatures on the quality characteristics of the packed and unpacked frozen chicken breasts by measuring the total texture, shear stress, flesh color, cooking loss, total protein content, pH, TVB-N, and TBARS values. The results showed that the quality of the packed frozen chicken breast after hydrostatic thawing at low temperature was better than the unpacked one. Compared to thawing at other temperature, the shear strength of chicken breast thawing at 12 ℃ was closer to the shear strength of fresh chicken breast, and the total numbers of colony as well as the degree of …
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids, Lu Yongling, Wang Chen, Liang Yuli, Zhu Kun, Zhu Xiaoyi, Guo Hongmei, Lu Lishuang
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids, Lu Yongling, Wang Chen, Liang Yuli, Zhu Kun, Zhu Xiaoyi, Guo Hongmei, Lu Lishuang
Food and Machinery
Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins. As a result, the peak yield and purity of flavonoids can reach 38.56% and 67.80% respectively, when using 20% ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits, and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.
Synthesis Of Acetylated Acetylated Cellulos Materials And Application In Reducing Aldehydes In Cigarette Mainstream Smoke, Qi Haiying, Li Guozheng, Zhou Hao, Qiu Jianhua, Li Chunguang, Song Weimin
Synthesis Of Acetylated Acetylated Cellulos Materials And Application In Reducing Aldehydes In Cigarette Mainstream Smoke, Qi Haiying, Li Guozheng, Zhou Hao, Qiu Jianhua, Li Chunguang, Song Weimin
Food and Machinery
In order to selectively reduce the release amount of aldehyde compounds in mainstream cigarette smoke, the acetylated acetylated cellulose was synthesized on the base of microcrystalline cellulose. According to the aldehyde reduction effect, the synthesis conditions were optimized, and then the synthesized material were added in the cigarette filter tip.Results (1) The optimum synthesis conditions of acetylated acetylated cellulose were: cellulose ion concentration 5%, derivatization reagent molar ratio of diketenecellulose=21, the reaction time 3 h, reaction temperature 110 ℃, DMAP as catalyst. (2) When the acetylated acetylated cellulose material were added a dual-filter of cigarette at the amount of 30 …
The Application Of Modern Biotechnology In Food Inspection, Liu Chonghui, Fan Yuchuan, Xu Mingyu, Wei Tao
The Application Of Modern Biotechnology In Food Inspection, Liu Chonghui, Fan Yuchuan, Xu Mingyu, Wei Tao
Food and Machinery
As the modern biological technology has such advantages as strong specificity, high sensitivity and accuracy in detection，it has good application prospect in food inspection. In this paper, discuss and study the application of biological sensor technology, the biochip technology, the ELISA (ELISA) and the PCR in the field of food inspection so as to provide some references for the food test in the future.
The Influence Of Media Supervision On Food Safety Administration, Xiong Shouyao, Du Zhiwei, Cao Yu, Ning Jingheng, Chen Qijie, Wang Jianhui
The Influence Of Media Supervision On Food Safety Administration, Xiong Shouyao, Du Zhiwei, Cao Yu, Ning Jingheng, Chen Qijie, Wang Jianhui
Food and Machinery
With the development of media, the role of media in the supervision of food safety industry is becoming more and more important, and the impact of media to the subject of supervision and regulation is also growing. Based on the existing literature, this paper elaborates the influence of media regulation on consumers, enterprises and government. To consumers, the media regulation can transmit food safety knowledge and improve the bad condition of information asymmetry; to government, the media regulation can make up the shortages of the government supervision; to enterprises, the media regulation can improve their production behavior. However, the media …
Research And Practice Of Improving Students' Innovative Ability Of Food Discipline By Multidisciplinary Cross, Ma Haile
Food and Machinery
It plays an important role in domestic and foreign higher education to use advantages of multi disciplines to cultivate students' innovation ability. Facing the problems existing in food science talent cultivation in our country, paying attention to the knowledge and neglect to cultivation of students' innovative ability, combining the characteristics of the food science, this review presented some research and practice of Jiangsu University in food science students' innovation ability training from food science crossing with engineering, physics and medicine.
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders, Zheng Tingting, Tu Zongcai, Tang Pingping, Zhang Lu, Sha Xiaomei, Wang Hui
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders, Zheng Tingting, Tu Zongcai, Tang Pingping, Zhang Lu, Sha Xiaomei, Wang Hui
Food and Machinery
The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. …
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518, Zheng Lixue, Qi Bin, Sun Jiang, Wang Limei
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518, Zheng Lixue, Qi Bin, Sun Jiang, Wang Limei
Food and Machinery
Effects of exogenous oxidative stress on glutathione production by Saccharomyces cerevisiae mutant Y518 were researched by addition of exogenous hydrogen peroxide. The results showed that the addition of hydrogen peroxide inhibited the growth of Y518 cells, but promoted the synthesis of glutathione of Y518. The best addition time and amount of hydrogen peroxide were respectively 24 h and 0.6 mmol/L. The content of gluconate reached (13.69±0.28) mg/g, increased by about 14% compared to that without hydrogen peroxide. Exogenous oxidation stress on Y518 was produced by adding 0.6 mmol/L hydrogen peroxide at 24 h, which activated the transcription regulation factor YAP1 …
Study On Isolation And Application Of Lactic Acid Bacteria Without Biogenic Amine Formation From Chinese Rice Wine, Xu Jianfen, Mao Jieqi, Wei Xiaolu, Liu Shuangping
Study On Isolation And Application Of Lactic Acid Bacteria Without Biogenic Amine Formation From Chinese Rice Wine, Xu Jianfen, Mao Jieqi, Wei Xiaolu, Liu Shuangping
Food and Machinery
In order to screen the strains without producing biogenic amines, some microorganisms were isolated from the fermentation mash and rice soaking water of Chinese rice wine. It was found that three strains had no amino acid decarboxylase activity, and had a certain ability of biogenic amines degradation. Moreover, the metabolic characteristics of the three strains were analyzed. The results showed that OD600 of the three strains reached a considerable level in the culture medium of 2.50%Vol. In the 8.80%Vol culture medium, strains 5-4 and 8-3 were inhibited whose OD600 was significantly lower than that of strain 14-2-1. In …
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation, Yan Yali, Liu Fuquan, Zhao Zhifeng, Gu Xuequan, Xing Yong
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation, Yan Yali, Liu Fuquan, Zhao Zhifeng, Gu Xuequan, Xing Yong
Food and Machinery
To study the variation trend of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation and its transformation direction, the hydroxy-α-sanshool, a typical alkylamides of Zanthoxylum bungeanum, was extracted, separated and purified from Zanthoxylum oil and exposed to UV radiation. The alkylamides content was detected by using HPLC after different hours of radiation. The results indicated that hydroxy-α-sanshool under UV radiation decreased rapidly by 95.9% in 8 hours. Furthermore, the concentration and time obeyed the first order reaction rate equation C=490.68e-0.346 9t, meanwhile it transformed into hydroxy-ε-sanshool, which was 8.56 times of its initial content after 3 hours. Moreover, …
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Liu Yang, Li Xiaowen, Zhu Hong, Xie Tao, Yi Cuiping
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Liu Yang, Li Xiaowen, Zhu Hong, Xie Tao, Yi Cuiping
Food and Machinery
Some potato resistant starches (AH-HMT RS3) were made by using acid hydrolysis combined with heat-moisture treatment (AH-HMT), and the effects of different types and concentration of organic acids and the starch slurry concentration on the formation of slowly digestive starch (SDS) and resistant starch (RS) in potato RS3 were investigated. The results demonstrated that the starch slurry concentrations had no effect on the formation of SDS and RS when the potato starches were modified by no acid combined with heat-moisture treatment (HMT). Compared with no acid-HMT, the RS contents in potato AH-HMT RS3 made by AH-HMT increased 21.89%～45.09%, non-influenced by …
Composition And Positional Distribution Of Fatty Acids In Triacylglycerols Of Three Marine Fish Oils, Zhang Huijun, Wang Xingguo, Jin Qinzhe
Composition And Positional Distribution Of Fatty Acids In Triacylglycerols Of Three Marine Fish Oils, Zhang Huijun, Wang Xingguo, Jin Qinzhe
Food and Machinery
In this study, the purified triacylglycerols (TAG) of selected marine fish oils (anchovy, tuna and salmon oils) were subjected to stereospecific hydrolysis by an sn-1, 3-specific lipase (Lipozyme RM IM) which cleaves selectively the sn-1 and sn-3 position ester bonds of TAG yielding to sn-2-monoglycerides (2-MAG). After lipase hydrolysis, the released free fatty acids and sn-2-MAG were isolated by thin-layer chromatography (TLC). The original TAG and sn-2-MAG were respectively converted to fatty acid methyl esters (FAME), then analyzed by gas chromatography(GC). Results showed that TAG of these marine fish oils were made up of unsaturated fatty acids mainly accounting for …
Design Of Grain Moisture Detection Device, Xu Baowen, Cai Jianrong, Sun Li, Zhang Wensong, An Yuting, He Zhenlu
Design Of Grain Moisture Detection Device, Xu Baowen, Cai Jianrong, Sun Li, Zhang Wensong, An Yuting, He Zhenlu
Food and Machinery
A set of grain moisture detection device based on incident microwave was designed, and the STC89C52 chip was used as the main processor to control the execution order of each component. Moreover, the photoelectric switch was used to keep the amount of the loading material in line. In order to eliminate the influence of temperature, it was detected in real time, and the temperature compensation model is established. To avoid the thermal effect of microwave, the sequential control system was applied to collect temperature and microwave signals, ensuring the accurate measurement of grain moisture. The results showed that the correlation …
Dynamic Analysis Of High Speed Cam Mechanism With Clearance Based On Impact Model, He Xueming, He Kai, Wu Meiping, Ji Xiaogang
Dynamic Analysis Of High Speed Cam Mechanism With Clearance Based On Impact Model, He Xueming, He Kai, Wu Meiping, Ji Xiaogang
Food and Machinery
In order to improve the dynamic performance of cam mechanism with high clearance. The two-state impact sub-model is used to simulate the gap between the cam and the follower to construct the dynamic model of the gripping cam mechanism considering the damping. The finite difference method is used to solve the dynamic equation with the cycloidal cam curve as the excitation function. The time domain and frequency domain analysis of the gap dynamics model are carried out, and the corresponding acceleration time domain and frequency domain response map are drawn. The influence of the damping ratio and the cycle ratio …
Analysis Of Dynamics For Vibrating Body Of Vibrating Loose Machine Excited By Single Vibrating Motor, Deng Chengjiang, Zhao Yin, Zhao Yunfei, Zhang Xianlian
Analysis Of Dynamics For Vibrating Body Of Vibrating Loose Machine Excited By Single Vibrating Motor, Deng Chengjiang, Zhao Yin, Zhao Yunfei, Zhang Xianlian
Food and Machinery
The vibration loose machine was designed to pre-loose the strips being cut. It was beneficial to increase the moisture regain of the stem. The Single Vibrating Motor was placed transversely on the vibrating body as an excitation source of the vibration loose machine. The differential equation of its vibration was established based on analyzing the structure of the vibrating body when the rubber elastic component was regarded as a rigid body. The motion equation and trajectory of the vibrating body could be obtained in more details. The vibration characteristics were analyzed comparatively by the two kinds of calculation method. The …
Analysis Of Internal Flow Field And Optimization Of Mechanism Parameters Of Negative Pressure Electric Heating Dryer Based On Fluent, Liu Daoqi, Fan Chuanhui, Dong Huifeng, Li He
Analysis Of Internal Flow Field And Optimization Of Mechanism Parameters Of Negative Pressure Electric Heating Dryer Based On Fluent, Liu Daoqi, Fan Chuanhui, Dong Huifeng, Li He
Food and Machinery
The problems of uneven flow field and low drying efficiency in the negative pressure electric heating dryer were found and supposed to solve in this study. Based on Fluent, numerical simulation of wind velocity field and temperature field in negative pressure electric heating dryer was carried out. And by using the improved design of SolidWorks internal structure of the dryer, the main factors influencing the drying efficiency of the working parameter and structure parameter were tested. By using changing the working parameters and optimize the structure, the internal flow field uniformity of the optimal effect of dryer were achieved. The …
Study On Separation Performance Of An Ultra-High-Gravity Mini-Hydrocyclone For Starch Production, Yu Jianfeng, Fu Jian, Xie Yaocong, Zheng Xiangyang, Zhao Jiang
Study On Separation Performance Of An Ultra-High-Gravity Mini-Hydrocyclone For Starch Production, Yu Jianfeng, Fu Jian, Xie Yaocong, Zheng Xiangyang, Zhao Jiang
Food and Machinery
A novel ultra-high-gravity mini-hydrocyclone was designed. One-factor experiments and two-factor experiments were conducted to study the effects of the feed flow rate, split ratio, feed concentration and vortex finder diameter on separation performance of rice starch and potato starch, respectively. The results indicated that the effects of the feed flow rate, split ratio and feed concentration on the total separation efficiency for rice and potato starch were remarkable in the one-factor experiments; the feed flow rate, split ratio and vortex finder diameter significantly affected the total separation efficiency in the two-factor experiments. The interaction effects between the feed flow rate …
Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives, Ning Yawei, Yan Aihong, Wang Shijie, Wang Zhixin, Li Xingfeng, Zhu Hong, Jia Yingmin
Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives, Ning Yawei, Yan Aihong, Wang Shijie, Wang Zhixin, Li Xingfeng, Zhu Hong, Jia Yingmin
Food and Machinery
The antibacterial activity of phenyllactic acid (PLA) combined with food preservatives against foodborne pathogens Escherichia coli and Listeria monocytogenes was studied. The minimal inhibitory concentrations were determined by broth micro-dilution method and the interaction of PLA with food preservatives was determined using the checkerboard test. Furthermore, the synergistic effect of the optimized combination was evaluated through the time-kill assay. Results showed that PLA combined with nisin showed indifference effect against E. coli and additive effect against L. monocytogenes. The interaction of PLA and ethyl p-hydroxybenzoate showed an additive effect against E. coli and L. monocytogenes. PLA combined with EDTA-Na2 …