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Articles 1 - 30 of 340
Full-Text Articles in Food Biotechnology
Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan
Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan
Doctoral
Hydrolytic enzymes, such as pectinase and xylanase, maybe harnessed for numerous industrial applications in food industry. Therefore, economic factors such as achievement of optimum yieldsandoverall production costs, in addition to biocatalyst instability,are the main obstacles tothe industrial production and exploitation of a enzymes. For example, microbially-derived enzymes are typically produced in fermenters using expensive growth media, which may account for 30 to 40% of the production cost, and such expense may be compounded further by downstream processing operations.To counter such disadvantages, the major trend in industrial utilization of enzymes in cost-sensitive processes has been to immobilize such biocatalysts on a …
Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés
Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés
Doctoral
A range of nonthermal techniques have demonstrated process efficacy in ensuring food product safety, extension of shelf-life and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on both macro and micronutrients are evident, leading to both desirable and undesirable changes in food products. It is important to outline the effects of non-thermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by non-thermal techniques. Degradation of key macromolecules largely depends on the processing …
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Articles
Active packaging improves food safety and quality with the incorporation of certain additives such as antimicrobial agents. The PLA/PBAT films were prepared with two essential oils—eucalyptus oil and cinnamon oil of various concentrations (1%, 5%, and 10% w/w) and characterized their optical and mechanical properties, surface hydrophobicity, chemical composition, and antimicrobial activity. Cinnamon oil composite films were observed as thicker films (88.88 µm) than the eucalyptus oil films (54.46 µm). The highest UV-blocking properties were observed in cinnamon oil films. However, transparency and tensile properties of the cinnamon oil films decreases as the concentration increases. The tensile strength of the …
Characterization And Antimicrobial Activity Of Biodegradable Active Packaging Enriched With Clove And Thyme Essential Oil For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit Jaiswal, Swarna Jaiswal
Characterization And Antimicrobial Activity Of Biodegradable Active Packaging Enriched With Clove And Thyme Essential Oil For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit Jaiswal, Swarna Jaiswal
Articles
Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) …
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Food and Machinery
In order to establish a double antibody sandwich ELISA method for the rapid, sensitive and specific detection of peanut allergenic protein Ara h 1. Taking Ara h 1 murine monoclonal antibody (mAb) as capture antibody, and Ara h 1 rabbit polyclonal antibody (pAb) as detection antibody, the checkerboard method was used to optimize the antibody working concentration to establish the method, and the detection characteristics were identified, including sensitivity, specificity, accuracy and stability of the method. Results: The optimal working concentrations of mAb and pAb were 1∶10 000 and 1∶8 000 dilution, respectively. The linear range of the ELISA standard …
Design And Simulation Analysis Of High-Efficiency Flexible Pipe Chain Conveying Equipment, Wang Zhen-Min, Li Yong-Xiang, Wang Ming-Xu, Wang Huai-Ting
Design And Simulation Analysis Of High-Efficiency Flexible Pipe Chain Conveying Equipment, Wang Zhen-Min, Li Yong-Xiang, Wang Ming-Xu, Wang Huai-Ting
Food and Machinery
Using the integrated design concept and a combination of theoretical analysis and simulation, a high-efficiency and flexible pipe chain conveyor with cleaning devices is designed. SolidWorks 3D modeling software is used to model each part of the equipment in blocks, and virtual assembly is carried out to ensure that the design structure is designed reasonably, and that the pipe chain conveyor equipment can complete the functions of conveying materials and cleaning up residue. The simulation results show that the designed pipe chain conveying equipment completes the conveying of materials while the real simulation software simulates and analyzes the key components …
Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Ye Hong
Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Ye Hong
Food and Machinery
In order to determine the nutritional quality and antioxidant activity of melon seed oil, the oil was extracted from the dried Leping melon seeds seed by solvent method, and its basic physical and chemical indexes were measured. The fatty acid composition, triglyceride, tocopherol, and sterol composition of melon seed oil were analyzed by the method of GC(gas chromatography) and LC(liquid chromatography), and its antioxidant activity was evaluated. The results showed that the basic physical and chemical indexes of Leping melon seed oil met the national standard of edible oil; fatty acid analysis revealed that the content of unsaturated fatty acid …
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi
Food and Machinery
The large yellow croaker liver was used as the raw material, and the optimal protease was used to extract and extract the large yellow croaker liver oil. Taking the large yellow croaker liver oil extraction rate as an evaluation index, the best enzymatic extraction process was determined through single-factor experiments and response surface experiments. The extraction rate, quality, and fatty acid composition of the large yellow croaker liver oil were compared with those obtained by light alkali method. The results showed that the best enzymatic extraction conditions were as followed: for large yellow croaker liver was using neutral protease, the …
Recent Advance In Research Of Chitin In The Field Of Food Science, Wang Yun-Tao, Yang Fang, Li Bin, Bai Yan-Hong
Recent Advance In Research Of Chitin In The Field Of Food Science, Wang Yun-Tao, Yang Fang, Li Bin, Bai Yan-Hong
Food and Machinery
This review summarizes the latest research of chitin in food field, including the application of chitin film as food packaging materials, the application of chitin microspheres in immobilization, adsorption and separation of macromolecules, the preparation of nano chitin and its application in emulsification, regulation of food texture, antibacterial function, and health promoting effect, the new method for preparing chitin oligosaccharides.
Effects Of Different Separation Techniques On The Component Content Of Linear Maltooligosaccharides, Li Jia-Cheng, Chen Dian-Ning, Gu Zheng-Biao, Li Cai-Ming, Li Zhao-Feng
Effects Of Different Separation Techniques On The Component Content Of Linear Maltooligosaccharides, Li Jia-Cheng, Chen Dian-Ning, Gu Zheng-Biao, Li Cai-Ming, Li Zhao-Feng
Food and Machinery
In order to improve the content of linear maltooligosaccharides with specific degree of polymerization in the enzymatic hydrolysis products, the effects were investigated including from the membrane separation, activated carbon adsorption separation, sephadex column chromatography and ion exchange resin column chromatography. The results showed that the membrane separation, activated carbon adsorption separation, sephadex column chromatography and Na+/Ca2+ ion exchange resins were all not conducive to continuous batch operation. In contrast, K+ ion exchange resins had better effects. Compared with the initial enzymatic hydrolysate, the proportion of G3~G6 and G5+G6 in the permeable solution after separation and purification …
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Food and Machinery
Seven genotype soybean seeds with different protein content were using as the raw material for natto fermentation. The study was focus on the difference of the sensory quality and properties of mucilage on the surface of natto after fermented by Bacillus subtilis natto. Then the relationship between the quality of mucilage and the quality traits of soybean seeds was analyzed. The results showed that, the sensory score and stretch length of natto mucilage fermented from five different genotype soybean except green soybean YSG-10 and black soybean YSB-37 were significantly negatively correlated with seeds protein content respectively (r are 0.953, 0.946 …
The Effect Of Hygrothermal Degradation On The Properties Of A. Guripingensis Konjac/Κ-Carrageenan Compound Gel, Ren Yan-Yan, Li Bin, Shang Long-Chen, Li Jing
The Effect Of Hygrothermal Degradation On The Properties Of A. Guripingensis Konjac/Κ-Carrageenan Compound Gel, Ren Yan-Yan, Li Bin, Shang Long-Chen, Li Jing
Food and Machinery
Five kinds of konjac gum from A. guripingensis which molecular weight ranges from 137.8 kDa to 621.5 kDa were obtained by hygrothermal degradation, and the differences of the key performance indicators during the sol-gel transition between them and the κ-carrageenan were compared. The results showed that the gel/sol transition temperature of the compound gel was significantly improved by the partial degraded konjac gum (415.6 kDa), compared with the original one (621.5 kDa), and the transition temperature was increase by 5.98 ℃. Meanwhile, the breaking force, the elongation at break and the water holding capacity of the compound gel were significantly …
Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin
Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin
Food and Machinery
Through intensive sampling of beef during the heating process, the changes of meat quality and all parameters of relaxation signal peaks were studied. The results showed that with the increase of heating time, the semi combined water decreased while the free water increased. In terms of peak shape characteristics, T21 peak width data fluctuated more, T22 peak width increased and height decreased, and the positions of the three peaks shifted left significantly, which reflected that the ordered spatial structure of protein was destroyed and a large number of disordered curls were formed after heat denaturation. The average distance …
Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu
Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu
Food and Machinery
Thermodynamic moisture retention properties of microbial polysaccharides and seaweed polysaccharides were investigated as compared with water and propylene glycol. Then three common dynamic models of tobacco were selected to fit the hygroscopic and desorption processes of tobacco. The results showed that the moisture retention of Laminaria japonica polysaccharides and Spirulina platensis polysaccharides was significantly better than that of propylene glycol, and page model was the best. Considering the thermodynamic and kinetic factors according to the moisturizing index, Laminaria japonica, Spirulina platensis and Hericium erinaceus polysaccharides were considered to have better moisturizing effect. Low field nuclear magnetic results showed that the …
Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong
Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong
Food and Machinery
Soluble soy polysaccharides (SSPS) with different structure characteristics were obtained by controlling the conditions of acid hydrolysis, alkaline de-esterification and proteolysis. The effect of processing on the structure characteristics of SSPS and its foaming properties were discussed in details. The structure properties of SSPS were characterized by monosaccharide composition, average molecular weight, degree of esterification (DE), and protein content. The foaming properties of SSPS were expressed by the foam expansion rate (FE) and the foam stability (FS). The results showed that the acidic hydrolysis process could degrade the SSPS main chain structure and gradually reduce the molecular weight pf SSPS, …
Analysis Of Puff-By-Puff Release Of Nine Main Components In Mainstream Smoke Of Typical Flue-Cured Slim And Normal Cigarettes, Liu Qi, Ma Meng-Jie, Gong Zhen-Lin, Yuan Yi-Lai, Zhu Huai-Yuan, Wu Yang, Liao Hui-Yun
Analysis Of Puff-By-Puff Release Of Nine Main Components In Mainstream Smoke Of Typical Flue-Cured Slim And Normal Cigarettes, Liu Qi, Ma Meng-Jie, Gong Zhen-Lin, Yuan Yi-Lai, Zhu Huai-Yuan, Wu Yang, Liao Hui-Yun
Food and Machinery
In order to investigate the difference of the puff-by-puff release of nine major components (tar, nicotine, CO, NNK, B[a]P, phenol, crotonaldehyde, HCN and NH3) in mainstream smoke of slim and normal cigarettes, typical flue-cured cigarette samples from same cut tobacco were smoked by smoking machine under ISO. Results showed that: ① The average puffs of slim and normal cigarettes were 5.49 and 6.72 respectively, which showed there were significant statistical differences. In general, the puff-by-puff and total release of all components from slim cigarette were lower than from normal cigarette. and puff-by-puff release deviations of tar, nicotine, NNK, B[a]P, phenol, …
Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei
Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei
Food and Machinery
To determine the nutrients contents in Miichthys miiuy muscle and by-products. The contents of moisture in Miichthys miiuy muscle and by-products were 79.65%, 69.15%; crude protein were 18.65%, 19.36%; crude fat were 0.24%, 3.90%; and crude ash were 1.15%, 3.75%, respectively. Total amino acids (TAA) contents of Miichthys miiuy muscle and by-products were 18.58%, 15.47%, and essential amino acids (EAA) contents were 7.65%, 5.52%, respectively. However, only EAA/TAA (41.17%) and EAA/non essential amino acids (NEAA, 69.99%) of Miichthys miiuy muscle met FAO)/WHO standard for protein profile. According to amino acid score (AAS) and chemical score (CS), methionine was the first …
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Food and Machinery
In order to understand the comprehensive nutritional value of Guangxi chestnut growing in Counties Tiane, Longlin and Longan, the nutritional components, antioxidant components and processing characteristics of raw and cooked chestnut were compared and analyzed. The results showed that the quality of chestnut varies with the place of production and the state of ripeness. The cooked chestnut had a darker color, higher fat, amino acid content and water holding capacity, while the raw chestnut had higher soluble protein and vitamin C (VC) content, and stronger ability of scavenging free-radical and oil-holding capacity. However, the raw chestnut exhibited the …
Detection Of Enrofloxacin Residues In Chicken Based On Surface Enhanced Raman Spectroscopy And Two-Dimensional Correlation Spectroscopy, Ban Jing-Jing, Liu Gui-Shan, He Jian-Guo, Cheng Li-Juan, Fan Nai-Yun, Yuan Rui-Rui
Detection Of Enrofloxacin Residues In Chicken Based On Surface Enhanced Raman Spectroscopy And Two-Dimensional Correlation Spectroscopy, Ban Jing-Jing, Liu Gui-Shan, He Jian-Guo, Cheng Li-Juan, Fan Nai-Yun, Yuan Rui-Rui
Food and Machinery
The surface-enhanced Raman spectroscopy (SERS) technology and the two-dimensional correlation spectroscopy (2D-COS) were used to optimize the characteristic variables of the Enrofloxacin in chicken meat. The partial least squares regression method (PLSR) was used to establish Enro the characteristic peak analysis model of sand star was compared with the competitive positive adaptive weighting algorithm (CARS). The results showed that the 2D-COS-PLSR model has the best effect, and its Rc and Rp were 0.979 7, 0.997 2 respectively, which shows that it is feasible to use 2D-COS to optimize the characteristic spectral peaks related to the concentration of enrofloxacin in chicken.
Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang
Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang
Food and Machinery
A method of high pressure ion chromatography (HPIC) for quickly determinating bromate and nitrite in drinking water was established. The contents of bromate and nitrite in the sample were determined by using Dionex Integrion high-pressure ion chromatograph, IonPac AS19 high-capacity analytical column and inhibition conductivity detector, with the eluent of KOH produced on-line by automatic generation device. The anions of bromate and nitrite could be separated by the method within 5 min with detection limits of 0.46 μg/L and 0.22 μg/L respectively. In the concentration range of 0~100 μg/L for bromate and 0~50 μg/L for nitrite, a good linear relationship …
Simultaneous Determination Of 10 Kinds Of Fungicides In Tomatoes And Cucumbers By Gc-Ms/Ms Combined With Solid Phase Extraction, Zhang Yao, Wu Long-Guo, Ma Gui-Juan, Gong Hui, Gao Lin, Sun Qian
Simultaneous Determination Of 10 Kinds Of Fungicides In Tomatoes And Cucumbers By Gc-Ms/Ms Combined With Solid Phase Extraction, Zhang Yao, Wu Long-Guo, Ma Gui-Juan, Gong Hui, Gao Lin, Sun Qian
Food and Machinery
A method for the simultaneous determination of 10 fungicides residues in vegetables by gas chromatography- mass spectrometer (GC-MS/MS) was established. The samples were extracted by ethyl acetate cyclohexane, and the aminosolid phase extraction column purification was preferred. Which were detected by multi-reaction monitoring (MRM), and quantified by external standard method. The results showed that the linear relationship of 10 fungicides in the mass concentration range of 15~500 ng/mL was good, and the correlation coefficient was all greater than 0.999 1, with the detection limit of 0.1~0.5 μg/kg. The actual recoveries of the samples were 84.7%~117.0%, and the relative standard deviation …
Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo
Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo
Food and Machinery
Firstly, orthogonal test design was adopted to optimize the best working conditions (acetylene flow, hollow cathode lamp flow, burner height) of atomic absorption spectrometry for the eight kinds of essential elements, including potassium, calcium, sodium, magnesium, iron, copper, manganese, and zinc. Single-factor experimental design was adopted to optimize the best working conditions (ashing temperature, ashing time, atomization temperature, atomization time) of graphite furnace atomic absorption spectrometry for the two toxic elements of lead and cadmium. Thereafter, the standard curve of atomic absorption spectrometry for each element under the best working conditions of the instrument was established, and the detection limit …
Optimum Design Of Two Degree Freedom Seven-Bar Robot Leg Mechanism, Luo Zhong-Hua
Optimum Design Of Two Degree Freedom Seven-Bar Robot Leg Mechanism, Luo Zhong-Hua
Food and Machinery
In this paper, motion formulae of two degree freedom seven-bar mechanism are derived a mathematical model is established for optimal design of the seven-bar leg mechanism of mobile robot. The elliptic trajectory curve with the long half axis of 100 mm and the short half axis of 40 mm is selected as the relative ideal trajectory curve of robot foot endpoint. The two degree freedom seven-bar robot leg mechanism is optimized by using the genetic algorithm. The foot endpoint actual trajectory curve of the optimized seven-bar leg mechanism of robot almost coincides with the ideal elliptic trajectory curve. The maximum …
Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control, Ju Hao-Yu, Zhao Hai-Yan, Yu Xian-Long, Zhang Wei-Peng, Wang Hui, Gao Zhen-Jiang, Xiao Hong-Wei
Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control, Ju Hao-Yu, Zhao Hai-Yan, Yu Xian-Long, Zhang Wei-Peng, Wang Hui, Gao Zhen-Jiang, Xiao Hong-Wei
Food and Machinery
The box type hot air dryer with controlled temperature and humidity was designed. The drying machine mainly consists of internal recycle fan, heating system, humidifying equipment, weighing unit, and automatic control system. The experiment result showed that under 60 ℃ and 20% relative humidity, internal temperature and relative humidity were uniform and drying time was consistent in different positions with no significant differences. The material temperature changing curves seemed to be consistent under the same enthalpy value drying condition. Additonally, step-down relative humdity dyring method improve drying efficient a lot.
A Thermostatic Control System For Food Drying Equipment Based On Platinum Resistance And Hardware Closed-Loop Control, Shu Wang, Chen Guang-Wei
A Thermostatic Control System For Food Drying Equipment Based On Platinum Resistance And Hardware Closed-Loop Control, Shu Wang, Chen Guang-Wei
Food and Machinery
Aiming at the problems of low control precision and slow response speed of the existing food drying equipment thermostatic control system, this paper presents and designs a kind of food drying equipment thermostatic control system based on platinum resistance as temperature sensing device and hardware closed-loop control circuit for constant temperature control. The test results show that the constant temperature error of the system is within ±0.1 ℃, and the average response time of constant temperature is 4 min 56 s, which can effectively improve the system constant temperature control accuracy and response speed.
Study On The Control System Of The Automatic Filling Machine For The Oil And Pepper With Multi Particle State, Long Fei-Fan, Li Rong-Long, Liu Fang
Study On The Control System Of The Automatic Filling Machine For The Oil And Pepper With Multi Particle State, Long Fei-Fan, Li Rong-Long, Liu Fang
Food and Machinery
In order to improve the automatic filling level of multi particle oil capsicum materials, a new generation of oil capsicum filling machine control system is developed by using PLC control technology in combination with the physical characteristics of oil capsicum materials and the filling process requirements of the enterprise. The control system is debugged and filled with 210, 220 and 280 g bottles of Laoganda oil capsicum series products. The results showed that the qualified rate of the control system was 100%, the filling speed was about 411 bottles/hour, and the average solid content of each bottle was about 63.6%. …
Research On Modification Of Flow Calculation Of Screw Feeder, Lin Yuan, Xu Chang-Bin, Zhou Xiang-Ming, Cheng Shuai-Peng
Research On Modification Of Flow Calculation Of Screw Feeder, Lin Yuan, Xu Chang-Bin, Zhou Xiang-Ming, Cheng Shuai-Peng
Food and Machinery
For the problem that the actual flow detection value of the screw feeder differs greatly from the calculation value of the traditional calculation formula, an RSM eperimental design is used to modify the flow calculation formula of the screw feeder. Considering the complexity of the actual test, the ratio of the flow value measured by the discrete element simulation and the value calculated by the calculation formula is used as the response, and the RSM experimental design is designed by taking the screw pitch, speed, and pipe diameter that significantly affect the flow difference as the factors. The second-order regression …
Innovation Of Food Packaging Design Under The Trend Of Multi-Sensory Design, Zhang Da-Lu
Innovation Of Food Packaging Design Under The Trend Of Multi-Sensory Design, Zhang Da-Lu
Food and Machinery
The multi-sensory packaging design is made through establishing channels outside of the visual senses, which can enhance the sensory stimulation for consumers, and promote the emotional communication between products and people. It is more fun and interactive, in line with the humanization design concept. The multi-sensory packaging design is different from general packaging design, which make the customers not only from the visual sense experience, but pay more attention to the value of the tactile experience, deepen the sensory experience emotional impact, and improve the product identification from the multi-sensory experience. It is pointed out that multi-sensory packaging design should …
Egg Crack Detection Based On Improved Particle Swarm Optimization, Zhang Jian, Cui Ying-Jie
Egg Crack Detection Based On Improved Particle Swarm Optimization, Zhang Jian, Cui Ying-Jie
Food and Machinery
Aiming at the problems of complexity and minuteness of egg crack detection, the improved particle swarm optimization algorithm is proposed in order to improve the detection effect. Firstly, the inertia weight was adjusted with cosine function, having the large value in the early stage and small value in the later stage. Secondly, particle reverse learning was prevented from falling into the extreme value trap, and the optimization was improved efficiently. Thirdly, adaptive threshold was segmented the egg image, variable median filter window was removed the dark spots on the egg image surface, and incomplete Beta function was enhanced the image. …
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Food and Machinery
Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, VC content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the …