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Articles 301 - 330 of 524
Full-Text Articles in Food Biotechnology
Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong
Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong
Food and Machinery
The broken rice starch was prepared from the rice processing by-products. By single factor tests and orthogonal experiments, taking the extracting rate and purity as the indexes, the rice starch was prepared by alkaline hydrolysis method of microwave-assisted with alkaline protease extraction. The optimum conditions were as followed: the ultrasonic time 25 min, enzyme content 5 mg/g, enzyme hydrolysis time 2 h, enzyme hydrolysis temperature 45 ℃, ratio of solid to liquid 14 (g/mL). Under the conditions, starch extraction yield reached 98.56%, and the purity was 99.13%.
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Food and Machinery
The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.
On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei
On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei
Food and Machinery
A rapid, simple and sensitive flow injection chemiluminescence (CL) method was developed for the determination of deoxynivalenol in drink water. The method was based on the enhancement effect of deoxynivalenol on the CL reaction of luminol-H2O2 in alkaline medium. The influences of various experimental factors, including sodium hydroxide, luminol, hydrogen peroxide, Tween 80 concentrations were investigated. Under the optimum conditions, the enhanced CL intensity was linearly related to the concentration of deoxynivalenol in the range of 0.001～4.000 mg/L with a detection limit (3σ) of 0.001 mg/L. The precision was calculated by analyzing sample containing 0.2 mg/L deoxynivalenol …
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Food and Machinery
Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca2+, Ba2+, Mn2+ and Cu2+) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba2+ and Cu2+ decreased with the addition of pulsed electric field energy and samples with Ca2+ and Mn2+ increased first and then decreased; ② With the increase of pulse electric field treatment time, …
Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi
Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi
Food and Machinery
The particle size, microstructure and dissolution of functional components of mulberry leaf powder with different fineness were measured. The three kinds of mulberry leaf powder was obtaind, fine powder, micro powder, and superfine powder. Compared with fine mulberry leaf powder, the average particle size of micro mulberry leaf powder and superfine powder decreased by 86.82% and 91.39% respectively. The content of DNJ (1-deoxynojirimycin) increased by 107.86% and 118.75% (P<0.01), and the content of total phenolics increased by 0.40% and 4.91%. Moreover, the content of polysaccharides increased by 18.86% and 36.57% (P<0.01), and the content of flavonoids increased by 28.47% and 31.86% (P<0.05)，with the contents of amino acid nitrogen increased by 20.00 % and 45.00 %. The Soluble dietary and total dietary fiber increased by 3 998.31% and 6 809.12%, 324.84% and 554.92% (P<0.01). Insoluble dietary fiber decreased by 53.31% and 86.59% (P<0.01). Therefore, the fine pulverization increases the amount of the functional properties dissolution.
Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping
Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping
Food and Machinery
In order to determining the optimum concentration of salt curing and providing a reference for the preparation of fermentation sausage pre-treatment, the pork was salted by four kinds of low salt concentration, then was made into sausages and fermented. The effects of pH, nitrite, TVB-N and microorganisms on the safety of sausage were analyzed and compared by national standard method under various salinity during fermentation. The results showed that lactic acid bacteria was inhibited less inhibitory at 1.5% and 2.0% salt concentration. Number of lactic acid colonies increased rapidly at the first 6 h after fermentation, and increased slowly after …
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder, Song Qidong, Tu Zongcai, Wang Hui, Yang Wenhua, Liu Guangxian, Lu Jianwei
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder, Song Qidong, Tu Zongcai, Wang Hui, Yang Wenhua, Liu Guangxian, Lu Jianwei
Food and Machinery
The commercially available egg white powder was taken as the research object. The effects of ultrasound synergistic glycosylation on protein structure and sensitization were studied by electrophoresis, ultraviolet spectrum, fluorescence spectroscopy and ELISA. The results showed that ultrasound combined with glycosylation could reduce the sensitization of egg white powder significantly, and the reduce of hypersensitivity level was the largest when the ultrasound intensity was around 15 min and 600 W. This change was closely related to its structure, and the egg white protein molecular weight increased significantly after combined treatment. Moreover, the three stages of structure change significantly resulted in …
Effects Of Dynamic High Pressure Microfluidization Combined With Maillard Reaction On Structural Changes And Properties Of Α-Lactalbumin, Yang Ping, Tu Zongcai, Liu Jun, Shao Yanhong, Xie Yawen, Sha Xiaomei, Zhang Lu
Effects Of Dynamic High Pressure Microfluidization Combined With Maillard Reaction On Structural Changes And Properties Of Α-Lactalbumin, Yang Ping, Tu Zongcai, Liu Jun, Shao Yanhong, Xie Yawen, Sha Xiaomei, Zhang Lu
Food and Machinery
The Effects of dynamic high pressure microfluidization (DHPM) combined with Maillard reaction on structure and properties of α-lactalbumin (α-LA) were investigated by SDS-PAGE and spectroscopy. The results demonstrated that the fluorescence intensity and surface hydrophobicity (H0) of α-LA treated by DHPM firstly increased then decreased, with the maximum values at 110 MPa. After Maillard reaction (MR) with lactose, the fluorescence intensity of α-LA was declined. However, H0, emulsibility and anti-oxidation activity of α-LA was improved. These results illustrated that tertiary structure of α-LA was changed due to DHPM pretreatment, thereby promoting MR, emulsibility and anti-oxidation activity …
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages, Fang Leilei, Zhao Xiaotong, Zhang Yanqing, Xie Junbo
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages, Fang Leilei, Zhao Xiaotong, Zhang Yanqing, Xie Junbo
Food and Machinery
In this study, macrophage RAW264.7 cells were used to study the effect of Agaricus brasiliensis polysaccharide on NO release and iNOS expression, and the phosphorylation level of IκBα protein was detected to explore its mechanisms. All the studies in the present paper could provide a new theoretical basis for the development of A. brasiliensis polysaccharide. The results showed that different concentrations of the polysaccharides enhanced the NO release and the expression of iNOS protein in RAW264.7 cells in the same dose-dependent manner. In addition, A. brasiliensis polysaccharide at 25 μg/mL promoted the expression of p-IκBα protein in RAW264.7 cells, and …
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation, Yang Xianghui, Chen Sheng, Wu Jing
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation, Yang Xianghui, Chen Sheng, Wu Jing
Food and Machinery
To increase expression and extracellular secretion of pullulanase of the recombinant strain E.coli BL21(DE3)/pET20b(+)-BapulA at 3 L fermentor level. Expression of recombinant pullulanase in E. coli and further optimization of fermentation at the 3 L fermenter Firstly. The effects were investigaged, including the fermentation temperature, pH, IPTG concentration, induction time and glycine concentration on the expression of recombinant pullulanase. The optimum fermentation conditions were showed as followed: the growth temperature and pH of the pre-induction cells were 30 ℃ and 7.0, respectively. When the cell density reached 50 OD600, the fermentation temperature was shifted to 25 ℃, and …
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang, Aymihri Mollam, Nusratgul Anwar, Busaram Abliz, Hamida Gulam, Osman Yimit
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang, Aymihri Mollam, Nusratgul Anwar, Busaram Abliz, Hamida Gulam, Osman Yimit
Food and Machinery
Lactic acid bacteria with probiotic function were isolated and screened from the intestinal track of longevity crowd in Kashi, Xinjiang, and their ability to triglyceride-reducing in vitro were investigated. The results showed that the fourteen of forty-one strains of lactic acid bacteria with high triglyceride-reducing rates, were higher than 15%. Among them, strain A2-1, A1-2, A3-1, A4-6 and A4-1 with higher survival rates s in artificial gastric juice at pH 3.0 were 63.22%，60.01%，58.94%，56.14%，50.29%, respectively. Moreover, the survival rates of these 5 strains in MRS broth with 1, 3 and 5 g/L bile salt were also relatively high, and the survival …
Effect Of Ultrasound Treatment On Pasting, Rheological And Textural Properties Of Pea Starch, Li Wei, Zheng Jiong, Chen Yingheng, Zhang Fusheng
Effect Of Ultrasound Treatment On Pasting, Rheological And Textural Properties Of Pea Starch, Li Wei, Zheng Jiong, Chen Yingheng, Zhang Fusheng
Food and Machinery
Pea starch was used as the raw material, and was treated with ultrasound of 0, 150, 300 and 450 W respectively to explore the effect of the ultrasonic treatment on pasting, rheological and textural properties of pea starch. The results showed that the effects of the ultrasonic treatment on the pasting, rheological and textural properties of pea starch were significant. With the increasing of the ultrasonic power, the peak viscosity, final viscosity, setback value and the breakdown value of the pea starch paste decreased significantly, which showed the cold stability and the thermal stability were improved；the consistency coefficient k of …
Effects Of Enzymeon Physicochemical Properties Of Dough Liquor Extracted From Whole Wheat Mantou Dough, Jiang Zhijian, Liu Liya, Ding Lan, Zhou Sumei, Wang Li
Effects Of Enzymeon Physicochemical Properties Of Dough Liquor Extracted From Whole Wheat Mantou Dough, Jiang Zhijian, Liu Liya, Ding Lan, Zhou Sumei, Wang Li
Food and Machinery
The improved mechanism of steamed bread quality by pentosanase(Pn), glucose oxidase (Gox) and complex enzymes was revealed according to the changes in physicochemical characteristics of the dough liquor. The results showed that both Pn and Gox promoted the yield of the dough liquor, the contents of protein and pentosan in the dough liquor changed significantly, the foaming stability and particle size were significantly improved, and the adsorption membrane of protein became dense in texture. The change of the physicochemi-cal properties of the dough liquor caused by Pn or Gox, especially the improvement of foaming stability, may be one of the …
Comparison Of Physicochemical Properties Between Areca Taro Starch And Ball-Milling Esterification Modified Starches, Liu Cancan, Huang Qun, Sun Xiaopeng, Song Hongbo
Comparison Of Physicochemical Properties Between Areca Taro Starch And Ball-Milling Esterification Modified Starches, Liu Cancan, Huang Qun, Sun Xiaopeng, Song Hongbo
Food and Machinery
The compound modified starch was prepared from the areca taro native starch which was modified by ball-milling combined with octenyl succinic anhydride (OSA). The physicochemical properties of compound modified starch were studied and compared with the native starch, esterified starch and ball-milled starch. The results indicated that the solubility, swelling power and transparency of ball-milled starch were significantly improved (P＜0.05), especially the cold-water solubility, but the anticoagulation, freeze-thaw stability and apparent viscosity were reduced. The solubility, swelling power, transparency, anticoagulation, freeze-thaw stability and apparent viscosity of esterified starch and compound modified starch were significantly improved. It can be seen that …
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Food and Machinery
With three different varieties of highland barley (Zangqing 320, Zangqing 2000, Goumang) as raw material, investigated the β-glucan content, pasting properties and aroma characteristics of cooked highland barley (Zanba) obtained from layered milling method. The results showed that, from outer to inner layer (Zanba powderⅠ～Ⅵ), the samples were exhibited with increasing β-glucan content, as well as improved initial and final viscosity values for the three highland barleys. Furthermore, the total peak area and the flavor in gas chromatography showed a decreasing tendency, which indicated the flavor characteristics of outer layer Zanba powder were better than that of the inner layer …
Preparation Of Crosslinked Welan Gum And Its Properties, Chen Qianwen, Tong Qunyi
Preparation Of Crosslinked Welan Gum And Its Properties, Chen Qianwen, Tong Qunyi
Food and Machinery
The cross-link modification of welan gum was studied by single factor experiment with epoxychloropropane (EPC) as cross-linking agent. The best conditions for the preparation of cross-linked welan gum were EPC added amount was 12 μL/g, the reaction at the solution of pH 8, at 40 ℃ for 4 hours. The results showed that welan gum and crosslinked welan gum both had good acid and alkali resistance, but crosslinked welan gum had better viscoelasticity, salt tolerance than welan gum. After high temperature treatment, crosslinked welan gum got better temperature resistance. Then scanning electron microscopy proved that the cross-linking strengthened the network …
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube, Chen Kai, Zhou Tong, Xu Mingqiang, Fu Bing, Ma Xin, Li Huanrong
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube, Chen Kai, Zhou Tong, Xu Mingqiang, Fu Bing, Ma Xin, Li Huanrong
Food and Machinery
In order to analyze the correlation of the organizational structure and texture properties of fresh jujube fruits in Xinjiang,the three cultivars were studied as follows: Jun jujube, Hui jujube and Hami jujube. The results showed that the charateristics of Hui jujube, such as thickness of cuticle（6.34 μm）, epidermis thickness（36.41 μm）, epidermal cells（118.21 μm2）, near epidermis cavity（9 160.98 μm2）, near epidermal cells（892.71 μm2） and central cells（2 766.68 μm2） were smaller than that of Jun jujube and Hami jujube, there were significant differences in organizational structure except epidermal cells among the cultivars. While, skin …
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Food and Machinery
This paper is aimed at studying the relationship between the safflower seeds with different linoleic acid content and its sprouts quality, to provide reference for the scientific production of safflower sprouts. The yield and quality of the safflower sprouts from 8 varieties (lines) with different linoleic acid content were analyzed and compared. The results showed linoleic acid content of PI305192 in seeds was the highest.The hypocotyl length and edible fresh weight of PI305192 sprouts were the highest, its edible fresh weight was significantly higher than that of other varieties (lines) except for PI544040.The contents of linoleic acid of Chuanhong No. …
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography, He Jiang, Li Xiaoyue, Qiu Yujie, Li Boen, Yang Pinhong
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography, He Jiang, Li Xiaoyue, Qiu Yujie, Li Boen, Yang Pinhong
Food and Machinery
Based on solid phase extraction (SPE) and ultra high performance liquid chromatography (UPLC) technique, a method has been developed for the simultaneous detection and analysis of 6 fluoroquinolones residues in aquatic products. The optimized process and parameters of this method were as followed: treated aquatic products were extracted with phosphate buffer, the extracting solution were purified by SPE and concentrated by blowing nitrogen, and the residues were then dissolved in 0.2% formic acid solution for UPLC analysis; Chromatographic column BEH C18 (1.7 μm, 2.1 mm×50 mm) were applied, and citric acid (0.05 mol/L)-ammonium acetate (0.1 mol/L) buffer were used …
Simultaneous Determination Of Diafenthiuron And Its Degradation Products In Teas By Dispersive Solid-Phase Extraction And High Performance Liquid Chromatography-Tandem Mass, Xiao Limin, Wang Meiling, Dai Jieyun, Dai Hua
Simultaneous Determination Of Diafenthiuron And Its Degradation Products In Teas By Dispersive Solid-Phase Extraction And High Performance Liquid Chromatography-Tandem Mass, Xiao Limin, Wang Meiling, Dai Jieyun, Dai Hua
Food and Machinery
A simple and efficient method based on QuEChERS and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed for the determination of diafenthiuron and itss degradation products in tea. The sample was extracted with acetonitrile and cleaned up with QuEChERS. In the chromatographic analysis, three target compounds were separated on a C18 column (150 mm × 4.6 mm, 3.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The mass analyzer was performed using positive scan mode with MRM monitor using external standard method. The results showed that the limits of …
Rapid Identification Of Lonicerae Japonicae Flos And Lonicerae Flos Based On Hyperspectral Imaging, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei
Rapid Identification Of Lonicerae Japonicae Flos And Lonicerae Flos Based On Hyperspectral Imaging, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei
Food and Machinery
In order to identify Lonicerae Japonicae Flos and Lonicerae Flos rapidly and precisely, a hyperspectral imaging technology combined with chemometric methods was applied to develop the nondestructive identification models for Lonicerae Japonicae Flos and Lonicerae Flos. Firstly, the original spectral data were analyzed by three pretreatment methods including Savitzky-Golay (SG) convolution smoothing, Multiple Scatter Correct (MSC) and Standard Normal Variate Transformation (SNV). A comparison was made among SG, MSC and SNV based on Partial Least Squares (PLS), of which the best pretreatment method was SNV. The Regression Coefficient (RC) and Successive Projection Algorithm (SPA) were used to extract the characteristic …
Determination Of Retinol Palmitate And Retinol Acetate In Formulas For Special Medical Purposes Intended For Infants By Hplc, Li Tao, Zhou Yanhua, Sun Guifang, Yang Tao, Yin Weicheng, Yang Qingyi
Determination Of Retinol Palmitate And Retinol Acetate In Formulas For Special Medical Purposes Intended For Infants By Hplc, Li Tao, Zhou Yanhua, Sun Guifang, Yang Tao, Yin Weicheng, Yang Qingyi
Food and Machinery
Retinol palmitate and retinol acetate in formulas for special medical purposes intended for infants was determined using NP-HPLC. The HPLC system consisted of NH2 column (150 mm×4.6 mm, 5.0 μm), mobile phase of n-hexane-25.0% tert-butyl methyl ether n-hexane solution (955), flow rate of 1.0 mL/min, injection volume of 50 μL, column temperature of 30 ℃, UV detector detection wavelength of 325 nm. Results showed that retention time of retinol palmitate and retinol acetate were 3.5 min and 6.0 min, respecitively the linearity was good in the range of 0.05～10.0 μg/mL with a correlation coefficient of 0.999 9, the detection …
Design And Research Of Low Temperaturewear Simulation Testing Machine, Shen Peng, Cao Huiqiong, Qiao Yuli
Design And Research Of Low Temperaturewear Simulation Testing Machine, Shen Peng, Cao Huiqiong, Qiao Yuli
Food and Machinery
On basis of the simulation of the metal contact behavior under low temperature condition, an experimental device for metal simulation testing under low temperature was designed and fabricated; then its designing method, operation, key technological parameters, and points for attention in usage and components such as rolling testing bench, computer control system, cooling system which are introduced in detail. The testing machine has many advantages as follow: Range of -60～0 ℃ ambient temperature can be simulated steadily, which can be offset automatically and precisely through low temperature solenoid valve; The experimental speed of specimenⅠ/ specimenⅡ can be adjusted independently as …
Influence Of Different Mode Of Liquid Supply On The Temperature Field Of Evaporated Plate, He Weidong, Wan Jinqing, Huang Minglei, Ge Rui
Influence Of Different Mode Of Liquid Supply On The Temperature Field Of Evaporated Plate, He Weidong, Wan Jinqing, Huang Minglei, Ge Rui
Food and Machinery
This paper studied the temperature distribution of different mode of liquid supply in plate freezer under the same working condition, and analyzed the reasons for the inequality freezing rate of the flat plate. The freezing experiment of the fluid supply with ejector and the expansion valve at the same condense temperature in 35 ℃ was carried out respectively. The results showed that: at the end of freezing, the minimum temperature reached to -35.9 ℃ by using expansion valve, and the maximum temperature difference of frozen products was 17.55 ℃. The temperature difference of each layer was large, and the temperature …
Effect Of Frequency Shifts Range On Heating Pattern Of Domestic Microwave Oven, Yan Ruoping, Wang Yifen, Luan Donglei
Effect Of Frequency Shifts Range On Heating Pattern Of Domestic Microwave Oven, Yan Ruoping, Wang Yifen, Luan Donglei
Food and Machinery
In order to maintain the stability of heating, the effect of frequency shifts range on heating pattern of domestic microwave was invested based on the numerical simulation method. In this study, the frequency of a microwave oven was measured under no-load and load conditions and a computational simulation model was developed to investigate the effect of frequency shifts on heating pattern of microwave heating. The results showed that the frequency of microwave was constantly changing during microwave heating in the oven; when the frequency shifts was large, the temperature distribution was not stable even heating the same food; the heating …
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control, Li Bing, Sun Changying, Li Weining, Song Yangyang
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control, Li Bing, Sun Changying, Li Weining, Song Yangyang
Food and Machinery
The rotary Lu'an Guapian baker was designed, according to the Lu'an Guapian traditional baking process. Far-infrared radiation heating unit was used in the tea baker, and an intermittent heating mode was used at the same time. The rotary table was droved by 0.5 kW AC motor, with the electric heating unit power 36 kW, heating and stopping time form 3 s to 5 s. The intermittent heating control system and the strong anti-jamming infrared light emitting and receiving circuit were designed in the study. Double 555 multivibrator is used as infrared emission circuit, and UPC1373 and audio PLL IC LM567 …
Test And Analysis On The Picking Force Of Processing Tomato Fruit, Luo Xinyu, Wang Jikui, Luo Yongjun, Luo Wei
Test And Analysis On The Picking Force Of Processing Tomato Fruit, Luo Xinyu, Wang Jikui, Luo Yongjun, Luo Wei
Food and Machinery
As fruit picking must overcome the connection force between fruit stalk and fruit, the tensile force and torsion moment of tomato picking were measured by test for revealing the size and its change of tomato fruit picking force during tomato fruit picking practice.The test results show that the size of the ripe processing tomato picking force is related to the movement direction of the fruit in picking operation. When the fruit is moving in a direction, the picking force is smaller with the tilting angle of the stalk being greater, the force of tomato fruit picking has a linear correlation …
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline, Chen Qijie, Zhou Liling, Zou Jiaqi, Chen Cong, Wang Jianhui
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline, Chen Qijie, Zhou Liling, Zou Jiaqi, Chen Cong, Wang Jianhui
Food and Machinery
The corn nano-starch/cellulose nanocrystalline(CNC) composite film was prepared by casting method with corn nano-starch as substrate, glycerol as plasticizer and CNC as reinforcing agent. Film forming substrate and drying temperature have influences on film formation of nano-starch, and PVC matrix plate is better. When drying temperature is 25 ℃, the film forming is smooth and good. The effects of corn nano-starch, glycerol and CNC content on the strength properties of nano-starch/CNC composite film were investigated by single factor, and three factors and three levels orthogonal test were also carried out. Orthogonal optimization study showed that the tensile strength of composite …
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method, Chen Ning, Zhang Gongxue
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method, Chen Ning, Zhang Gongxue
Food and Machinery
By filtering the white noise method to simulate the incentive model in food transportation, a conventional seven degree of freedom dynamic model for a foam material liner is established, and the vertical displacement and deflection displacement response of the food lining system under virtual excitation excitation are obtained. The MATLAB software is used to program the random Gauss white noise and filter, and the ode45 module is used to solve the differential equation of the system dynamics. The vertical vibration displacement of all legs is consistent. The numerical value is less than 0.007 5 m, the deflection angle between 0.006 …
Study On Bacteriostat To Colletorichum Orbiculare Of Muskmelon And Fresh Keeping Effects Of Bio-Liquid, Liu Fangfang, Li Fanzhu, Zhang Xian, Li Min
Study On Bacteriostat To Colletorichum Orbiculare Of Muskmelon And Fresh Keeping Effects Of Bio-Liquid, Liu Fangfang, Li Fanzhu, Zhang Xian, Li Min
Food and Machinery
To develop a new type of fruit and vegetable preservative with low toxicity and harmLess, the bio-liquid was used as the main experimental material, and the antibacterial effects and mechanism of bio-liquid on the Colletorichum orbiculare and the effect on the preservation of muskmelon were studied. The results showed that the bio-liquid had obvious antibacterial effect on the Colletorichum orbiculare, and the EC50 and EC70 ere 1.8% and 2.4%, respectively. The bio-liquid could destroy the membrane structure of the Colletorichum orbiculare and the rupture the cell membrane, which caused the exudation of proteins, nucleic acids, and carbohydrates. Treated …