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Articles 3751 - 3780 of 4720
Full-Text Articles in Food Biotechnology
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage, Yin Shuizhong, Huang Xiaohua, Yang Dizhou, Ding Zhihui, Zhu Can
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage, Yin Shuizhong, Huang Xiaohua, Yang Dizhou, Ding Zhihui, Zhu Can
Food and Machinery
A fruit grain beverage liquid mixing tank was designed in this study, including the structure of the cylinder block and the mixing paddle, and related parameters were provided. The numerical simulation was carried out by orthogonal test and FLUENT,to determine the influence degree of the factors, such as the installation height of the agitator, the diameter of the impeller and the rotation speed of the propeller, and the parameters of the stirred tank, were optimized to obtain the optimal parameter solution. Results: The main order of the factors that influenced the stability of the agitator concentration was as follows: the …
Design Of Extrusion-Grind Rubber Fruit Test Sheller, Fan Haiyan, Wang Tao, Wu Di, He Xiaofan
Design Of Extrusion-Grind Rubber Fruit Test Sheller, Fan Haiyan, Wang Tao, Wu Di, He Xiaofan
Food and Machinery
A test sheller for rubber fruit was designed and manufactured according to the principle of extrusion-grind, and it consisted of units of driving and extrusion-grind, the lectrical elements for realizing automatic clockwise and anti-clockwise running of motors, and the frame, etc. Adopting the principle of reciprocating friction and extrusion, the fruit shells were separated under the dual of friction and extrusion pressure. Our results showed that the device could perform well and was, easy to operate, especially, the hulling rate could reach 78.3% by using it. Thus this sheller could be utilized in researches on effects and the mechanism of …
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid, Wang Hujun, Li Decai, Zhen Shaobo, He Xinzhi, Wang Siqi
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid, Wang Hujun, Li Decai, Zhen Shaobo, He Xinzhi, Wang Siqi
Food and Machinery
Magnetic fluid has been widely used in sealing gas, but sealing liquids with magnetic fluid is still in the research stage. In this paper, the effect of velocity difference on failure pressure was theoretically deduced. The magnetic fluid seal structure was designed and an experiment its rig was set up, and then the seal performances of sealing gas and liquids with magnetic fluid were studied. The results showed that the failure pressures of sealing liquids and gas statically under the same sealing gap were almost the same, and the failure pressure was generally not affected by the speed of the …
The Effects Of Condensing Temperature Changes On Plate Freezer With Two-Phase Ejector, Tian Xiaoyu, Wan Jinqing, Cao Xiaochen, Li Jianguo
The Effects Of Condensing Temperature Changes On Plate Freezer With Two-Phase Ejector, Tian Xiaoyu, Wan Jinqing, Cao Xiaochen, Li Jianguo
Food and Machinery
The working performance of plate freezer with two-phase ejector in different condensing temperature was investigated in this study. Moreover, the effects of condensing temperature on freezing rate and total energy consumption of plate freezer was also studied. Then the entrainment coefficient in stable conditions and explores the effects on Jet pumps were analyzed by changing the condensing temperature. The results showed that when the condensing temperature was 25 ℃, the ejecting coefficient was the highest about 1.58. Compared with 40 ℃and 30 ℃, the energy consumption was lowered by about 3.3% and 10% at 25 ℃, and the freezing time …
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid, Qi Jun, Gong Dawei, Li Yan, Yan Qingqun
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid, Qi Jun, Gong Dawei, Li Yan, Yan Qingqun
Food and Machinery
To solve the problem of traditional electromagnetic quantitative feeding system in the process of the open loop control the feeding speed setting arbitrary large, not according to the intelligent control strategy for dynamic adjust the feeding speed, a quantitative electromagnetic vibration feeder was designed based on fuzzy PID control system. Taking the mechanical structure design of the system as a whole, the conduction angle of silicon controlled rectifier was obtained by theoretical analysis and mathematical relationship between amplitude, and according to this, the simplified mathematical model of electromagnetic vibration feeder second order was established. The simulation results show that the …
Optimal Design On A Brushless Dc External Rotor Motor, Liu Zhiqiang, Shu Ganghua, Du Ronghua, Yang Zhonghua
Optimal Design On A Brushless Dc External Rotor Motor, Liu Zhiqiang, Shu Ganghua, Du Ronghua, Yang Zhonghua
Food and Machinery
Cogging torque ripple is the main impact factor of the output torque ripple of electric vehicles driven by wheel hub motors. To suppressing cogging torque ripple, a DC external rotor motor was studied, and a finite element analysis model was established in Ansoft Maxwell according to its structural parameters. The simulation results of cogging torque agreed well with those obtained from experiments, and this showed the analysis model was correct. Then, the main parameters of the hub motor were optimized by using Taguchi method, in which the peak values of cogging torque and average values of output torque were taken …
Preparation Ofα-Glucosidase Inhibitory Peptides Derived From Ginkgo Biloba By Enzymatic Method, Zhang Can, Wu Caie, Fan Gongjian, Li Tingting, Wang Jiahong, Gong Hao, Cao Fuliang
Preparation Ofα-Glucosidase Inhibitory Peptides Derived From Ginkgo Biloba By Enzymatic Method, Zhang Can, Wu Caie, Fan Gongjian, Li Tingting, Wang Jiahong, Gong Hao, Cao Fuliang
Food and Machinery
The preparation of α-glucosidase inhibitory peptides was gotten, which was derived from ginkgo biloba by enzymatic hydrolysis with papain. A factorial design experiment was conducted, while, the effects of concentration of substrate, pH, E/S ratio, extraction temperature and time were studied. And then, it was fractioned by using membrane ultrafiltration with molecular weight cutoffs of 100, 50, 30, 10 and 3 kDa. The results showed: with the concentration of substrate 1.5%, pH 7.36, E/S ratio of 5 g/100 g, temperature of 57.9 ℃ and extraction time of 4.4 h, the inhibitory activities ofα-glucosidase was the highest, and reached 17.18%. The …
The Research Progress On Near Infrared Spectroscopic In The Non-Destructive Detection Ofthe Quality Of Edible Oil, Li Juan, Liang Shuyu
The Research Progress On Near Infrared Spectroscopic In The Non-Destructive Detection Ofthe Quality Of Edible Oil, Li Juan, Liang Shuyu
Food and Machinery
The Near infrared spectroscopy analysis technique, with the characteristics of high efficiency and speediness, non-destructiveness, environmentally friendliness and easiness to operation, has developed fast in the past few years and is widely used in quality identification of agricultural products. In this paper, it was summarized and prospected the application progress in many aspects, such as the detections of physicochemical index of edible oil, chemical changes during frying, adulterated oils, and the kinds of edible oil by using Near Infrared Spectroscopy analysis technique and chemometrics in recent years. This review provided the direction and basis for the further analyses of edible …
Studies On Volatile Oil Extracting Process Optimization By Supercritical Co2 And Analysis By Gc—Ms Of Allium Mongolicum Regel Flowers, Wen Junfeng, Liu Xia, Gao Liguo, Li Rui
Studies On Volatile Oil Extracting Process Optimization By Supercritical Co2 And Analysis By Gc—Ms Of Allium Mongolicum Regel Flowers, Wen Junfeng, Liu Xia, Gao Liguo, Li Rui
Food and Machinery
The volatile oil from the Allium mongolicum Regel flowers by supercritical-CO2 fluid extraction(SFE) was optimized using response surface methodology(RSM)，and the volatile oil was identified by GC—MS. The effects of the extraction pressure, extraction temperature, extraction time on the yield of volatile oil were investigated by a three-factor and three-level Box-Behnken central composite design with the extraction rate as the response value. The results showed that the optimum conditions for the extraction of Allium mongolicum Regel flower oil were as follows: extracting temperature 39 ℃, pressure 29 MPa, time 1.2 h, CO2 flux 20 L/ h. Under such condition, …
The Conditions And Methods Of Low Temperature Grain-Storage Technology With Solar Adsorption Refrigeration System, Feng Bo
Food and Machinery
In this study, solar powered adsorption refrigeration system was investigated to study its application in storage at low temperature, and the thermal performance of the system has been tested and analyzed. The results showed that at the high temperature in summer season, when the solar refrigeration system was cooled at 12:00~13:00, the solar thermal collector surface radiation intensity is about 3.0 MJ/(m2·d), and the refrigeration power system is about 3.9 kW distribution according to time. Moreover, the it was found that cooling power and low temperature storage required cooling capacity in general. Under the condition of solar radiation …
Study On Irradiation Sterilization And Dose Of Semi-Finished Micropterus Salmoides, Wang Weiqiong, Xiong Guangquan, Chen Yuxia, Bai Chan, Li Hailan, Zu Xiaoyan
Study On Irradiation Sterilization And Dose Of Semi-Finished Micropterus Salmoides, Wang Weiqiong, Xiong Guangquan, Chen Yuxia, Bai Chan, Li Hailan, Zu Xiaoyan
Food and Machinery
In order to regulate the technical conditions of irradiation sterilization for semi-finished Micropterus salmoides (SFMS), we investigated the impacts of irradiation on the microbe quantity, pH value, water holding capacity, color value and volatile components of it in this study, by using different doses ranging from 0.00 to 8.74 kGy of 60Co gamma ray irradiation. The results showed that, with the irradiation of 3.25 kGy, the total bacteria decreased to 10 CFU/g. Moreover, the total bacteria decreased to 250 CFU/g and 10 CFU/g, at the D10 value of 1.54 kGy and 3.64 kGy, respectively. At the range of …
Supercritical Co2 Extraction Of Idesia Polycarpa Oil And Analysis Of Its Fatty Acid Composition, Kuang Chuntao, Wu Bin, Tang Hongwei, Xiang Shu, He Jianyang
Supercritical Co2 Extraction Of Idesia Polycarpa Oil And Analysis Of Its Fatty Acid Composition, Kuang Chuntao, Wu Bin, Tang Hongwei, Xiang Shu, He Jianyang
Food and Machinery
To make full use of Idesia polycarpa resource, the optimum conditions of extracting oil in I. Polycarpa by supercritical CO2 were studied by single factor and Box- Behnken designs, and the fatty acid composition of this oil was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the yield of the oil in I. polycarpa extracted by supercritical CO2 was (38.25±0.41)%, when extracted at 24 MPa and 53 ℃ for 147 min. Moreover, the regression model between yield and influence factors was very significant (P=0.000 9). In addition, the results of GC-MS showed that the total content …
Effect Of Handling Cattle In Different Platform Slope On Beef Quality, Guo Bing, Wang Haifeng
Effect Of Handling Cattle In Different Platform Slope On Beef Quality, Guo Bing, Wang Haifeng
Food and Machinery
In order to investigate the beef quality changes under handling cattle in different platform slope, Twenty simon tal beef cattle were randomly divided into 4 groups, the cow is respectively loading and unloading through (30,40,50 °) slope, then cattle are slaughtered. The pH value, flesh-colored, drip loss percentage, cooking loss percentage and shear force of postmortem beef were measured respectively. Results showed, with the increase of loading platform slope, pH values, L* value and a* value of postmortem beef significantly decreased (P<0.05), while shear force, b* value, drip loss and cooking loss of postmortem beef significantly increased (P<0.05). This study indicated that beef quality was better through handling cattle in 30 degrees platform slope, and it should be reduced platform slope in cattle actual production thereby improve beef quality.
Study On Extraction Of Honeysuckle Polysaccharide By Internal Boiling Method, Li Jianfeng, Li Chen, Liao Limin
Study On Extraction Of Honeysuckle Polysaccharide By Internal Boiling Method, Li Jianfeng, Li Chen, Liao Limin
Food and Machinery
The internal boiling method was adopted to extract polysaccharides from honeysuckle. The effects of ethanol concentration, extraction temperature and time, and water-solid ratio on the extraction rate of polysaccharides were discussed. The results showed that the extraction rate of polysaccharide reached 12.89%, when the ethanol concentration (v/v) was 20%, with water-soild ratio was 30∶1 (mL/g), at 95 ℃ for 5 min.
Research On The Alcohol Precipitation And Purification Treatment On Tobacco Extracting Solution Of Reconstituted Tobacco By Paper-Making Process, Huang Ming, Yao Jianwu, Yao Yuanjun, Tang Xiangbing
Research On The Alcohol Precipitation And Purification Treatment On Tobacco Extracting Solution Of Reconstituted Tobacco By Paper-Making Process, Huang Ming, Yao Jianwu, Yao Yuanjun, Tang Xiangbing
Food and Machinery
A method for papermaking reengineering qualitative alcohol sink tobacco leaf tobacco extract purification processing method was proposed in this study. Tobacco extract was precipited by 95% ethanol after pre-concentration treatment, and then it was centrifuged to remove the impurities, and macromolecular substances without favoring the sensory quality, such as protein and pectin. Moreover, the pre-concentration of solid content was also examined, including the alcohol concentration, alcohol sink factors, and sink time extract, influencing of sensory quality. The results showed that the papermaking method reconstruction tobacco leaf tobacco extract pre-concentration to solid content was 20%, 40% to 95% of the pre-concentrate …
Investigation And Analysis Of Consumption Characteristics And Trend Of Dietary Supplement For The Elderly Person, Che Wenhui, Peng Shuangshuang
Investigation And Analysis Of Consumption Characteristics And Trend Of Dietary Supplement For The Elderly Person, Che Wenhui, Peng Shuangshuang
Food and Machinery
Through the survey of dietary supplement consumption on 123 elderly people in Yuelu District of Changsha City, showed that the aged person holds reasonable attitude to consume dietary supplement. They are seriously taking care about their health conditions; incline to get the dietary supplement from pharmacy or specialty stores. They always take the affectivity to first consideration when they make choose. While the dietary supplement attracts younger consumers with ordinary income. Such consumers mostly have reasonable opinions to choose the products and recognize the risks in them. Analyzed the significant factors influencing the dietary supplement consumption in aged group, and …
Study On Centrifugal And Freeze Drying Of Lactobacillus Plantarum Lp-S2 Dvs, Sui Chunguang, Liang Jinzhong, Wang Fengqing
Study On Centrifugal And Freeze Drying Of Lactobacillus Plantarum Lp-S2 Dvs, Sui Chunguang, Liang Jinzhong, Wang Fengqing
Food and Machinery
Lactobacillus plantarum Lp-S2 which has the ability to produce gamma-aminobutyric acid, was used as starting strain to develop Direct vat set(DVS). Then the centrifugation process and freeze-drying process were optimized. By orthogonal experiment the optimal conditions of centrifugation were identified as: centrifugal temperature 4 ℃, Time-consuming 30 minutes, centrifugal force 6 000 r/min. In this condition, the centrifugal recovery rate of Lactobacillus Lp-S2 is 83.8%. The cryoprotectant was optimized by single factor and orthogonal test. The best combination of cryoprotectants was 15% trehalose, 15% glucose and 10% skim milk powder. The survival rate of L. plantarum Lp-S2 Direct Vat Set …
Effects Of Temperature And Thickness On Quality Of Tiegun Yam By Microwave Drying, Xu Wanxiu, Li Zhenfeng, Li Jing, Song Feihu
Effects Of Temperature And Thickness On Quality Of Tiegun Yam By Microwave Drying, Xu Wanxiu, Li Zhenfeng, Li Jing, Song Feihu
Food and Machinery
Slices of tiegun yam were dried at different temperature and thickness without any chemical preservatives added. To dry the slices with constant temperature, optical fiber was used to detect the center temperature of the slices. As the material, fresh tiegun yam was dried by single factor experiment. To evaluate the drying parameters, polysaccharide was extracted by soxhlet extraction and phenol sulfuric acid colorimetry was used to determine polysaccharide e yield of the samples. Besides, weight was online recorded with microwave drying system. Moreover, the sample color was measured with controlling different temperature of material and constant thickness of 5 mm, …
Preparation Of Microcapsules Made Of The Oil From Litsea Cubeba By Spray Drying Method, Fu Hongjun, Peng Xianglian, Zhong Haiyan
Preparation Of Microcapsules Made Of The Oil From Litsea Cubeba By Spray Drying Method, Fu Hongjun, Peng Xianglian, Zhong Haiyan
Food and Machinery
Litsea cubeba oil microcapsule were prepared by spray drying method. The effect of several shell materials on emulsion stability and surface morphology of microcapsule was investigated, and process conditions of Litsea cubeba oil microcapsule were optimized. The results of scanning electronic microscope (SEM) showed that Litsea cubeba oil microcapsule prepared with hydroxypropyl-β-cyclodextrin/ arabic gum(HP-β-CD/AG) as wall material is similar to smooth spheres with uniform size and good fluidity, and dents, wrinkles and aggregation for microcapsules prepared with other wall materials were observed. The embedding rate of Litsea cubeba oil in microcapsule was 83.80% under optimum conditions of WHP-β-CD/AG:W …
Effects Of Different Browning Inhibitors On Color Preservation Of Dried Banana Slices, Bi Jiayu, Dai Yaoyi, Zheng Jiong
Effects Of Different Browning Inhibitors On Color Preservation Of Dried Banana Slices, Bi Jiayu, Dai Yaoyi, Zheng Jiong
Food and Machinery
In order to improve the color quality of dried banana slices and obtain the best color protecting method, the effects of five different colors protecting agents, i.e. phytic acid, ascorbic acid, sodium chloride, EDTA and citric acid, on the color quality of dried banana slices evaluating were studied, by detecting the L* value and browning degree. The results showed that the order of the effects was phytic acid > citric acid > EDTA > sodium chloride > ascorbic acid. Moreover, it was also found that a better color quality of dried banana slices could be obtained through soking the slices in the color …
Study On Industrial Cogeneration Technology Of Hesperidin And Synephrine In Fructus Aurantii Immaturus, Zhang Juhua, Yang Rongwen, Liu Wei, Shan Yang, Li Zhijian
Study On Industrial Cogeneration Technology Of Hesperidin And Synephrine In Fructus Aurantii Immaturus, Zhang Juhua, Yang Rongwen, Liu Wei, Shan Yang, Li Zhijian
Food and Machinery
In order to improve comprehensive utilization value of Fructus aurantii immaturus, based on existing extraction process of Fructus aurantii Immaturus, cogeneration technology of hesperidin and synephrine in Fructus aurantii Immaturus was presented. HPLC method for determination of hesperidin and synephrine were used, Fructus aurantii Immaturus was crushed and extracted by pH 0.3 Hydrochloric acid solution, the filtrate use Dowex 50(H+) strong acid cation to exchange, through vacuum concentration to get synephrine; while using alkali extracting the residue, after acid precipitation and vacuum drying process to obtain hesperidin, the cogeneration technical parameters were optimized, and 16 repeated trials were condcted. With …
Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang
Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang
Food and Machinery
A vinegar beverage combined with purple sweet potato and bitter buckwheat was developed, and the flavor compounds in it were analyzed. Purple sweet potato and buckwheat were processed through smashing, size mixing, saccharification, alcoholic fermentation and acetic fermentation to produce brew purple sweet potato and buckwheat vinegar, respectively.. The optimum formula of the vinegar beverage was obtained through single factor and orthogonal experiments. The 100 mL optimum complex contained 4 mL purple potato vinegar stock solution, 4 mL buckwheat vinegar stock solution,4 g saccharose, and 4 g fructose-glucose syrup. The vinegar beverage prepared under this condition had a unique purple …
Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang
Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang
Food and Machinery
In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk, two kinds of glycosidase (R.B1L and R.CL) were used in soybean milk processing, then the soybean isoflavones and lavor compounds were detected by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry technique(GC/MS) respectively. The results showed that the amount of soybean isoflavone aglycones increased 7.289 μg/g, which was 35.7% higher than the control group. While, the bean flavor compounds of hexanal and 2-amyl furan decreased 10.8%, and the aroma compounds of hexyl alcohol and anti-2-nonene aldehyde increased 10.88%. It indicates that …
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng
Food and Machinery
The half inhibitory concentration (IC50) of alpha glucosidase inhibitors was detected based on a microplate assay method in this study in order to find the effective inhibitors for preparing hypoglycemic functional food. The reaction conditions were optimized by the four aspects, i.e., the enzyme concentration, the detection wavelength, the substrate concentration and the reaction time. The results showed that the optimum enzyme concentration ranged from 2.0 mg/mL to 3.0 mg/mL, and waves 520 nm and 492 nm were optimum among the five waves, 405, 450, 492, 520, 630 nm. Moreover, the suitable substrate concentration of sucrose ranged from …
Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang
Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang
Food and Machinery
In order to obtain microbial strain suitable for the tenderization of beef, a total of 22 bacteria of producing proteinase were isolated from traditional lobster sauce and wine song in Guizhou. With the screening by using microscopy, analyses of enzyme activities, and TPA value of beef with in treatment of fermented broth, a bacteria defined as D7 was found the optimal strain, and its enzyme activity was 71.68 U/g. The molecular biological identification results showed that it was very similar to Bacillus amyloliquefaciens (JN700123.1), and the similarity was 99%, on the basis of molecular biology identification, using 16S rDNA sequences …
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Food and Machinery
81 Pseudomonas aeruginosa from Guangdong Provincial Institute of Food Inspection were identified by 16S rRNA sequence analysis. The DNA was isolated and the sequences of 16S rRNA gene were amplified by PCR with the bacterium universal primers, and then the PCR products were sequenced after 2% agarose gel electrophoresis. Moreover, the corrected sequences were aligned with Clustal X and the phylogenetic tree was constructed by MEGA5.1. Consequently, the identified results of the 81 strains confirmed their original identification before. On the phylogenetic tree, No. 24-3-QY strain formed a separate branch with No. 100-5-JM strain and No. 106-3-JM strain. No.2 8-1-DW …
Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong
Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong
Food and Machinery
In order to identify raw milk, nonlinear chemical fingerprint of raw milk from different areas and that mixed with different content of soybean milk or rice water was established based on the steady system of “sodium bromate + manganese sulfate + Sulfate + acetone” by using nonlinear fingerprint technique . The raw milk samples that incorporated with soybean milk or rice water could be identified, and the adulterant could be judged by the characteristic information of their nonlinear chemical fingerprint. According to the relationship of parameter information and adulterant content, the relative global content of soybean milk or rice water …
Modeling And Dynamic Simulation Ofautomatic Apple Oriented Mechanism, Ma Yao, Yu Jinghu
Modeling And Dynamic Simulation Ofautomatic Apple Oriented Mechanism, Ma Yao, Yu Jinghu
Food and Machinery
It’s difficult to distinguish between apple damage and fruit axis and calyx in image processing. This results in poor efficiency and accuracy. An apple orientation mechanism is designed, and realized orientation of apple before image acquisition, thereby reducing image processing time. It mainly includes fruit pan, synchronous wheel, fixed caster and drive shaft. ADAMS was used to simulate the orientation process of apple, which verified the feasibility of the mechanism, and sure that the apple will not scratched in the orientation process. In order to improve the efficiency of apple sorting system, the optimal scheme was obtained by simulating the …
Tea Frying Temperature Control System Based On Fuzzy Expert Control, Pan Yucheng, Lin Gaofei, Chen Xiaoli, Huang Xianzhou
Tea Frying Temperature Control System Based On Fuzzy Expert Control, Pan Yucheng, Lin Gaofei, Chen Xiaoli, Huang Xianzhou
Food and Machinery
Tea frying temperature has a great influence on the quality of tea.To cope with the disadvantages of the existing tea-leaf parcher temperature control system with temperature control of low precision and the longtime adjusting, the tea-leaf parcher with intelligent temperature control system we designed， which is suitable for frying high-end quality famous tea. System used AT89S52 single chip as the core, the platinum thermal thermistor as the temperature sensor and linearized the output signal of unbalanced bridge by means of current transmitter XTR106 and designed a kind of fuzzy expert controller combine with the fuzzy control theory and expert system. …
Optimization On Nc Machining Simulation And Machining Processing Route Based On Vericut, Deng Yi, Ding Ke, Fu Hong, Ma Guijun
Optimization On Nc Machining Simulation And Machining Processing Route Based On Vericut, Deng Yi, Ding Ke, Fu Hong, Ma Guijun
Food and Machinery
VERICUT is one kind of 3D software, which can not only carry on the virtual machining, but also optimize the cutting tool. The VERICUT processing simulation and tool path were optimized for trademark logo mold parts with inspection procedure process, and may produce collision and cut, improve tool route, reduce unneces-sary tool time. The processing simulation and the optimization of the process were showed in VERICUT environment.