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Articles 271 - 300 of 548
Full-Text Articles in Food Biotechnology
Effect On Quality Of Rapeseed Treating By Hot Air-Microwave Drying, Liu Qing, Wu Meifang, Zhao Yuqiang, Wu Suxi, Yi Cuiping, Liu Ruixing, Shi Jianfang, Lou Zheng, Shao Guang
Effect On Quality Of Rapeseed Treating By Hot Air-Microwave Drying, Liu Qing, Wu Meifang, Zhao Yuqiang, Wu Suxi, Yi Cuiping, Liu Ruixing, Shi Jianfang, Lou Zheng, Shao Guang
Food and Machinery
By studying the effects of hot air, microwave and hot air-microwave on drying curve, acid value, peroxide valueand fatty acids of rapeseed, the optimum hot air-microwave dry processes under good qualities was obtained. And were as followed: hot air temperature 80 ℃, moisture content in transition point 15%, power of micriowave 500 W; by dring in 12 min/30 s, the moisture content decreased from 18% to 7.51% ,and the rapseed has low acid value and peroxide value, relatively high germination rate and the lowest erucic acid.
Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin
Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin
Food and Machinery
7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that …
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie
Food and Machinery
This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.
Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao
Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao
Food and Machinery
The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed.
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He
Food and Machinery
Triangle pearl mussel (Hyriopsis cumingii) is a superior Chinese freshwater pearl mussel species. After harvesting the pearl from the mussel large quantities of by-products are generated as waste, which includes meat, mantle and mussel tears. However, it is known that processing by-products are rich sources of nutritional substances. The present study briefly analyzed the chemical composition and characterization of mussel by-products. Especially, this paper summarized the research progress of bioactive compounds from mussel by-products such as polysaccharide, protein and peptide. Future research prospects of bioactive compounds from mussel by-products are also outlined.
Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui
Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui
Food and Machinery
Nano-starch has many excellent properties such as rich source, non-toxic, renewable, biodegradable and good biocompatibility, but also has the nano characteristics showing effects of the small and quantum size, surface and interface, and macroscopic quantum tunneling, which was widely used in food industry. The main aim of this review was to introduce preparation and modification methods, and physicochemical properties of nano-starch. Meantime, the application of nano-starch in food industry was also reviewed and prospected.
Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway, Zhi Qi, Li Fuxiang, Yang Yaxuan, Tian Yong, Tang Yu, Shi Fang, Ming Jian
Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway, Zhi Qi, Li Fuxiang, Yang Yaxuan, Tian Yong, Tang Yu, Shi Fang, Ming Jian
Food and Machinery
JNK signaling pathway plays an important role in the pathogenesis and development of tumor. In this study, the composition and activation mechanism of JNK signaling pathway was reviewed. Moreover, the ability of inhibiting the proliferation, invasion and apoptosis of breast cancer, prostate cancer, liver cancer, etc by plant anthocyanin was summarized, in order to provide a certain basis for the application of plant anthocyanins in developing clinical medicine and drugs.
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee
Journal of Law and Health
The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …
Formulation, Characterisation And Stability Assessment Of A Food Derived 1 Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles, Minna Khalid Danish, Giuliana Vozza, Hugh Byrne, Jesus Maria Frias, Sinead Ryan
Formulation, Characterisation And Stability Assessment Of A Food Derived 1 Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles, Minna Khalid Danish, Giuliana Vozza, Hugh Byrne, Jesus Maria Frias, Sinead Ryan
Articles
The chicken or fish derived tripeptide, Leucine-Lysine-Proline (LKP), inhibits the Angiotensin Converting Enzyme and may be used as an alternative treatment for pre-hypertension. However, it has low permeation across the small intestine. The formulation of LKP into a nanoparticle (NP) has the potential to address this issue. LKP-loaded NPs were produced using an ionotropic gelation technique, using chitosan (CL113). Following optimisation of unloaded NPs, a mixture amount design was constructed using variable concentration of CL113 and tripolyphosphate at a fixed LKP concentration. Resultant particle sizes ranged from 120-271 nm, zeta potential values from 29-37 mV and polydispersity values from 0.3-0.6. …
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun
Food and Machinery
The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△Mwt), salt content(△MNaClt), total weight(△M0t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10-10 m2/s). …
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan
Food and Machinery
This research studied the effect of O2/CO2 controlled atmosphere on quality indicators in the "Hanxiu" broccoli in (0.0±0.5) ℃.The results showed that the O2/CO2 controlled atmosphere could keep the water content , the soluble solids content, VC content and chlorophyll content of broccoli, and effectively restrain the increase of the malondialdehyde content. Meanwhile, it also decreased the activity of PPO, maintained the activity of POD. It was concluded that O2/CO2 controlled atmosphere could keep the quality of broccoli during the period of storage ,and delay the aging rate. In the …
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling
Food and Machinery
The antitumor and immunoregulatory activities of polysaccharide LC-1 from Lactarius camphoratum (Bull.) Fr. were studied by using the human cervical cancer Hela cells and the mouse macrophage RAW264.7 cells. The two kinds of cells were cultured in vitro, and the effects of different concentrations of LC-1 on the proliferation and cell cycle of Hela cells and the proliferation and phagocytosis of RAW264.7 cells were investigated. Moreover, the secretion of NO, IL-6 and TNF- alpha of RAW264.7 cells were tested using CCK-8 method, flow cytometry and ELISA technique, respectively. The results showed that polysaccharide LC-1 from L. camphoratum (Bull.) Fr. has …
Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice, Wei Jingyuan
Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice, Wei Jingyuan
Food and Machinery
This paper explored the underlying molecular mechanisms by which hydroxytyrosol exerts its anti-inflammatory effects in a murine model of acute lung injury (ALI) by up-regulating autophagy. LPS-induced cytokine activity, inflammatory factor levels, sirtuin (SIRT1/3/6) expression, mitogen-activated protein kinase (MAPK) activation, and autophagy marker expression in ALI-mice were examined by western blotting and staining methods. Molecular docking between HT and SIRT and MAPK was studied with a Sybyl/Surflex module. The results showed that LPS-stimulated SIRT inhibition, MAPK phosphorylation, and autophagy suppression were all notably abolished by HT administration. HT treatment significantly attenuated pulmonary edema and inflammatory cell infiltration into lung tissues, …
Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field, Tang Ting, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field, Tang Ting, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Food and Machinery
The effects of pulsed electric field on chelating of ovalbumin and metal ions (Cu2+, Ba2+, Mn2+ or Ca2+) and the effect of pulsed electric field on the chelating effect of ovalbumin were studied by Raman spectroscopy. Results: ① PEF treatment time and metal ion species could affect the chelation of metal ions and protein, and the chelation of metal ions with ovalbumin was enhanced with the prolongation of pulse treatment time, when PEF treatment time was 1 695 μs, the chelation of Mn2+ and Cu2+ with protein began to weaken; ② …
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu
Food and Machinery
In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid …
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao
Food and Machinery
In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of …
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming
Food and Machinery
In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS+ scavenging ability and content of VE were detected. The results showed that superfine tea powder could improve the antioxidant properties of …
Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong
Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong
Food and Machinery
The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the …
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling
Food and Machinery
In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability …
Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming
Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming
Food and Machinery
The complete Maillard reaction products are important sources of tobacco flavor, but there are some problems of gas diffusing and instability. In this study, six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material. The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation. The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared. As the heat treatment time prolonged, the aroma generated from the complete Maillard reaction product was reduced by 74.7%, …
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Food and Machinery
Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked …
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua
Food and Machinery
By applying surface-enhanced Raman spectroscopy (SERS), a rapid detection of Kitasamycin (KIT) residues in duck meat was proposed. On the bases of analyzing UV-visible absorption spectrum of enhanced substrate and SERS of KIT in duck meat, the SERS detection conditions of KIT in duck meat, the addition amount of duck meat extract containing KIT and adsorption time, were optimized by single factor method, and the standard curves for the detection of KIT aqueous solution and KIT residues in duck meat were build respectively. The experiment results showed that the standard curve equation and the coefficient of determination were y=0.046 2x+0.215 …
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu
Food and Machinery
The change regulation of the content chemical functional group in tremella samples with different setting levels of sulfite content was explored by using the infrared spectroscopy, and the mechanism of bleaching was further revealed. A rapid quantitative method testing the sulfite residue in tremella would be established. Moreover, the true content of sulfite content was detected by biodine drop method. The infrared spectra of the samples with different levels of residual sulfur were collected and analyzed, and the quantitative detection model based on partial least squares（PLS）was builded. The result indicated that the sulphur fumigation bleaching tremella through destroying the hydroxyl …
Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method, Sun Zhigao, Sheng Ran, Hao Jingmei, Long Yong, Yu Fengsheng, Fang Ming
Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method, Sun Zhigao, Sheng Ran, Hao Jingmei, Long Yong, Yu Fengsheng, Fang Ming
Food and Machinery
QuEChERS is a simple and efficient extraction method, widely used in the pesticide of residue detection. The purpose of this paper was to compare the extraction methods of pesticides between the improved QuEChERS method and the GB/T 24691—2009 (fruit and vegetable detergent). The extraction of pesticide residue from citrus samples were detected by HPLC. The results showed that when the chlorpyrifos, imidacloprid and propoxur were detected by the improved QuEChERS method, the peak time was about 5.1, 3.8, 11.5 min, respectively. When the spiked blank levels were 0.8～80, 0.5～40, 0.8～80 μg/mL, the detection limits were 0.89, 0.55, and 0.39 μg/mL. …
Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven, Yuan Hong, Wu Dazhuan, Qin Shijie, Zheng Xin, Wu Peng, Huang Bin
Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven, Yuan Hong, Wu Dazhuan, Qin Shijie, Zheng Xin, Wu Peng, Huang Bin
Food and Machinery
In order to study the characteristics of temperature distribution in a forced convection oven, and to optimize the uniformity of the temperature field inside the oven, the experimental and numerical simulation was carried out. The temperature distribution of each layer was measured by 3×3 distributed resistance points (Pt), and the temperature uniformity was measured and analyzed. The Computational Fluid Dynamics (CFD) method is used to simulate the temperature field inside the oven, considering the heat conduction, convection and radiation. The accuracy of the numerical simulation method is verified by the experimental results. Based on the experimental and simulation results, the …
Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape, Yang Jiapeng, Yan Shengkun, Xu Lijun, Liu Yan
Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape, Yang Jiapeng, Yan Shengkun, Xu Lijun, Liu Yan
Food and Machinery
Analysed the drying characteristics of white seedless grape under the conditions of air temperatures（30～45 ℃） and air velocity（0.5～2 m/s），and obtained the available moisture diffusion coeffi-cient and drying activation energy. Finally, non-linear regression analysis was used to develop four common agricultural thin layer-drying models based on the data, and these models were evaluated by coefficient of determination (R2), root mean squared error (RMSE) and chisquare value (χ2). Results: The available moisture diffusion coefficient were rising with the growth of air temperature and air velocity. The drying activation energy (Ea) is calculated to be 22.95 kJ/mol …
Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning, Kong Xiangliang, Tang Xiaohua, Wu Xingyu, Zheng Longan, Hao Fangtao, An Jiaqiang
Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning, Kong Xiangliang, Tang Xiaohua, Wu Xingyu, Zheng Longan, Hao Fangtao, An Jiaqiang
Food and Machinery
The modeling of brown rice is the basis of the further research on rice milling process. Based on the principle of the combined building of discrete fault annular section, by using high precision laser displacement sensor as detecting instrument, digital detecting device for brown rice was designed and developed to achieve a non-contact digital measurement of the discrete section of brown rice. Moving average filter and ellipse fitting were adopted according to the characteristics of the original measurement data, and the error analysis of data before and after treatment were compared and investigated. The modeling process was based on the …
Study On Feature Extraction Of Shell Breaking And Machine Grading Of Thin Shell Walnut, Li Wen, Zhang Hong, Tang Yurong, Hu Yunsha, Lan Haipeng, Liu Yang, Shen Liuyang
Study On Feature Extraction Of Shell Breaking And Machine Grading Of Thin Shell Walnut, Li Wen, Zhang Hong, Tang Yurong, Hu Yunsha, Lan Haipeng, Liu Yang, Shen Liuyang
Food and Machinery
In order to extract the common features about machine grading and shell breaking of different walnut, and extend the adaptability of thin skinned walnut for classification and shell breaking, for kinds of walnuts were chosen as the research objects, including 185 walnut of Xinjiang (W185), xixiang walnut of Baoshan Yunnan (XX), Yangbipao walnut of Dali (YBP), Dayao three Tai walnut of Chuxiong (DYST). Studied the differences and commonness of size, mass and compressive mechanical properties of thin walnut by basic parameter measurement and mechanical compression test. Using Excel software and Origin software to deal with the test data, the results …
Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck, Wang Daolu, Ye Jinpeng, Ding Youhe, Jiang Junqiang, Guo Nan
Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck, Wang Daolu, Ye Jinpeng, Ding Youhe, Jiang Junqiang, Guo Nan
Food and Machinery
In order to solve the problems in duck slaughter machinery process, including low level of automation and low production efficiency, an automatic eviscerating machine was researched and designed. Moreover, the machine structure and its working principle were analyzed. The key components of the manipulator unit were analyzed, designed in coordination and corrected its cam curves based on the related theory of cam. Creo3.0 was used to establish the three-dimensional model of multiple trails cylindrical cam, and the kinematics simulation was analyzed in the software at the same time, to support the cam. Spindle was analyzed and rigidity check. The test …
Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei
Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei
Food and Machinery
For adapting to high speed development of the rotating machinery, the dynamic simulation was studied based on a box of certain typed reducer. The rotational speed and output loads of the reducer were simulated by step function, and dynamic simulation and loads calculation of the reducer were done in environment of ADAMS/View. Finite element model of the reducer box was set up by ANSYS platform, and harmonic response analysis of the box was carried out on the basis of its modal analysis, thus then curves such as amplitude-frequency response, stress-frequency response from 45 Hz to 115 Hz were acquired, and …