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Articles 301 - 330 of 485
Full-Text Articles in Food Biotechnology
Research On Network Food Safety Supervision Strategy Under The Background Of "Internet Plus", Wang Li-Hua
Research On Network Food Safety Supervision Strategy Under The Background Of "Internet Plus", Wang Li-Hua
Food and Machinery
Firstly the research background and the current status of online food safety research were introduced, and then the current status and problems of online food supervision were analyzed in this review. Finally, some supervision strategies were proposed in four ways, i.e., the construction of a smart collaborative supervision platform, the reform of supervision organization and power reshaping, the breaking information asymmetry and the strengthening of consumer rights protection.
Influence Of Different Screw Configurations On The Flow Field Of Intermeshing Co-Rotating Twin-Screw Extruder, Zhang Xue-Chen, Zhang Li-Mei, Huang Zhi-Gang, Zhong-Yao, Li He
Influence Of Different Screw Configurations On The Flow Field Of Intermeshing Co-Rotating Twin-Screw Extruder, Zhang Xue-Chen, Zhang Li-Mei, Huang Zhi-Gang, Zhong-Yao, Li He
Food and Machinery
Objective:To explore the influence of different screw configurations of intermeshing co-rotating twin -screw extruder on the flow field and improve the material properties of PLA.Methods:The geometric model of double threaded element was established by using Solidworks software, and the numerical simulation was carried out in Polyflow. The post-processing analysis of the simulation results was carried out with the help of Fieldview software. The shear rate field, pressure field, velocity field, viscosity field and the residence time distribution RTD were compared to obtain the influence of screw groove depth on the flow field.Results:When the center distance …
Beer Filling Precision Control Technology Based On Fuzzy Neural Network, Liu Wei
Beer Filling Precision Control Technology Based On Fuzzy Neural Network, Liu Wei
Food and Machinery
Objective:Solve the problems of low working efficiency and low filling accuracy of beer filling machine.Methods:The structure and working principle of beer filling machine were analyzed, and the control mode based on the weight deviation of secondary supplementary filling was determined; On the basis of PLC controller, using the characteristics of strong anti-interference ability of fuzzy algorithm and good self-adaptability of neural network algorithm, a PID control strategy based on fuzzy neural network was proposed, and simulation analysis and filling test were carried out.Results:Within the set target range, the maximum deviation of filling weight was only …
Study On Performance Of Kitchen Waste Spiral Extrusion Device Based On Discrete Element Method, Feng Shuo, Wang Yan-Gang, Wang Xin-Kun, Yuan Hao, Liu Wei, Guo Peng-Ning
Study On Performance Of Kitchen Waste Spiral Extrusion Device Based On Discrete Element Method, Feng Shuo, Wang Yan-Gang, Wang Xin-Kun, Yuan Hao, Liu Wei, Guo Peng-Ning
Food and Machinery
Objective:To study the physical and geometric factors that affect the extrusion effect between particles in the spiral extrusion dewatering device for kitchen waste, and to provide reference for selecting the parameters of the spiral extrusion and dewatering device.Methods:Based on the discrete element method, the state of the extruded particles was analyzed, and the extrusion situation of the material particles in the device was simulated by changing the filling coefficient, spiral speed and inclination angle.Results:When there was some inclination angle in the screw extrusion dehydration device with variable pitch, the filling coefficient increased and the rotation …
Design And Test Of Combined Rubber Seed Shelling Machine, Zhao Le-Ran, Wang Tao
Design And Test Of Combined Rubber Seed Shelling Machine, Zhao Le-Ran, Wang Tao
Food and Machinery
Objective:In view of the existing rubber seed shelling machine, which have poor shelling and whole-kernel rate, is not enough to meet the needs of rubber seed shelling under different condition, a combined rubber seed shelling machine was designed. Through the combination of cutting and shearing of rubber seeds between the groove plate and the rotary blade, as well as extrusion and collision of the rotary blade roller, the shell is removed.Methods:The discrete element software EDEM was used to establish the discrete element model of rubber seed and shelling machine, and to simulate the separation process. Response surface …
Design And Implementation Of Small Color Recognition System For Beverage Bottle Caps, Deng San-Xing, Sun Sai-Wei, Yang Meng-Meng, Zhang Kai, Li Shuai
Design And Implementation Of Small Color Recognition System For Beverage Bottle Caps, Deng San-Xing, Sun Sai-Wei, Yang Meng-Meng, Zhang Kai, Li Shuai
Food and Machinery
Objective:This study focus on solving the problems that the current beverage bottle cap detection system has simple functions, large volume and low color recognition rate.Methods:A design scheme of small beverage bottle cap color recognition system based on ARM processor was proposed. By using the LineSim tool of the simulation software HyperLynx, a four-layer PCB board was designed and impedance matching simulation analysis was obtained after setting transmission line parameters. Through using the compilation software Jupyter Notebook to achieve threshold setting, target contour detection, target frame out and other functions.Results:Under bright and low light conditions, the …
Rock Tea Packaging Design Based On Perceptual Engineering, Chen Jing-Wen
Rock Tea Packaging Design Based On Perceptual Engineering, Chen Jing-Wen
Food and Machinery
According to the perceptual engineering research paradigm, rock tea packaging design research framework of perceptual engineering is used as a guide to determine the typical samples and core perceptual vocabulary of rock tea packaging through various methods such as literature search, expert evaluation, KJ method, questionnaire survey, etc. The semantic difference method is used to quantify user perceptions and conduct principal component analysis to arrive at rock tea packaging presenting four core perceptual attributes: bright, environmentally friendly, exquisite and the mapping relationship between the core perceptual vocabulary and design elements was obtained through class category analysis to obtain a rock …
Melon Weak Microwave-Assisted Hot Air Drying Characteristics And Mathematical Model, Zhang Jian-Chao, Bai Yu-Jia, Feng Zuo-Shan, Zheng Li-Ping, Dilinur Jakefu
Melon Weak Microwave-Assisted Hot Air Drying Characteristics And Mathematical Model, Zhang Jian-Chao, Bai Yu-Jia, Feng Zuo-Shan, Zheng Li-Ping, Dilinur Jakefu
Food and Machinery
Objective:Using Xinjiang melon as raw material, explore melon slices in weak microwave-assisted hot air drying in the process of drying characteristics.Methods:UsingR2,χ2 and RMSE as evaluation indexes, compare melon slices of wet basis moisture content under different conditions, the drying rate, moisture content than the distinction, and melon dry dynamics model was set up, and the drying characteristic curve of melon slices was gotten at different slice thickness, the cycle time of microwave, the hot air cycle time.Results:The thinner the slice, the longer the circulation drying time of microwave and dry hot air, the faster the …
Evaluation Of The Influence Of Pretreatment Methods On The Quality Characteristics Of Okra Hot-Air Drying Based On The Coefficient Of Variation Method, Qu Zhan-Ping, Zhang Xiao-Yan, Song Shu-Ya, Zhang Jing-Lin, Liu De-Yang
Evaluation Of The Influence Of Pretreatment Methods On The Quality Characteristics Of Okra Hot-Air Drying Based On The Coefficient Of Variation Method, Qu Zhan-Ping, Zhang Xiao-Yan, Song Shu-Ya, Zhang Jing-Lin, Liu De-Yang
Food and Machinery
Objective:Improve the quality of dried okra products.Methods:The rehydration ratio, shrinkage rate, vitamin C content, drying time and sensory score were used to analyze the effects of different pretreatment methods on the quality of dried okra products, and the coefficient of variation method was used for comprehensive weighted evaluation.Results:The results showed that blanching and ultrasonic pretreatment can significantly increase the rehydration ratio of the dried sample (P＜0.05). The shrinkage rate was most affected by blanching. The vitamin C content of the pretreatment group was lower than that of the control group, and the ultrasound …
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder, Zhao Min, Yang Bao-Wei, Hu Jian, Wang Rong-Lan
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder, Zhao Min, Yang Bao-Wei, Hu Jian, Wang Rong-Lan
Food and Machinery
Objective:This study aimed to explore the best parameters of buckwheat noodle composite preformed powder.Methods:Single factor experiment, multi-index comprehensiveevaluation method and orthogonal experiment were used to optimize the special composite preformed powder recipe of buckwheat noodles.Results:The best parameters of buckwheat noodle composite preformed powder were 45% of buckwheat flour, 8% of modified starch, 1.2% of compound phosphate and 3% of gluten powder. In this situation, the tensile area of composite flour dough was 3 378.6 g·mm; the stabilization time was 7.23 min, the content of wet gluten was 23.71%; the sensory score was89.2; the comprehensive score …
Evaluation Of Apple Inner Quality Based On Improved Deep Belief Network, Hu Chun-Yan, Yu Lai-Hang
Evaluation Of Apple Inner Quality Based On Improved Deep Belief Network, Hu Chun-Yan, Yu Lai-Hang
Food and Machinery
Objective:In order to resolve a lot of redundant information and low precision of apple internal quality evaluation existed in apple near infrared spectroscopy, improving the precision of apple internal quality evaluation.Methods:A new apple inner quality evaluation model based on deep belief network (DBN) and grey wolf optimization algorithm was proposed. According to the characteristic of high dimension and complexity of apple spectral data, the method of selecting characteristic wavelengths of apple spectral data was determined by comparing the results of selecting characteristic wavelengths of full-band, principal component analysis and continuous projection. The parameters of DBN model were …
Optimization Of Preparation Technology And Antioxidant Activity Of Enzymatic Hydrolysates From Corneum Gigerii Galli Endothelium, Zhang Hui-Ying, Yang Wei-Qiao, Chen Yao, Li Pan, Du Bing
Optimization Of Preparation Technology And Antioxidant Activity Of Enzymatic Hydrolysates From Corneum Gigerii Galli Endothelium, Zhang Hui-Ying, Yang Wei-Qiao, Chen Yao, Li Pan, Du Bing
Food and Machinery
Objective:In order to study the optimal enzymatic hydrolysis process conditions of corneum galli gigerii endothelium, and analyze the amino acid composition, molecular weight distribution and antioxidant activity of the enzymatic hydrolysate.Methods:With the yield of polypeptide and the degree of hydrolysis as indicators, the orthogonal experiment was used to optimize the enzymatic hydrolysis conditions of corneum galli gigerii endothelium. Amino acid analyzer and high-performance gel permeation chromatography were used to determine the amino acid composition and molecular weight distribution of the enzymatic hydrolysate of corneum galli gigerii endothelium. The clear ability of corneum galli gigerii endothelium to DPPH …
Study On Preparation Of Collagen Peptides From Micropterus Salmoides Skin And Its Antioxidant Activity, Han Meng-Yao, Li Xin-Yue, Wang Xiao-Mei, Wang Guo-Zhi, Ye Jin-Yun, Zhang Zhong-Shan
Study On Preparation Of Collagen Peptides From Micropterus Salmoides Skin And Its Antioxidant Activity, Han Meng-Yao, Li Xin-Yue, Wang Xiao-Mei, Wang Guo-Zhi, Ye Jin-Yun, Zhang Zhong-Shan
Food and Machinery
Objective:Collagen was extracted from the skin of Micropterus salmoides and used to explore the effect of enzyme types on the antioxidant activity of collagen peptides.Methods:Four kinds of enzymes were used, namely alkaline protease, neutral protease, papain and trypsin. The enzymatic hydrolysis of collagen Alkaline protease enzymatically hydrolyze collagen peptide (APP), Neutral protease enzymatically hydrolyze collagen peptide (NPP), Papain enzymatically hydrolyze collagen peptide(PP), Trypsin hydrolysis of collagen peptide(TP), were obtained and compared their total antioxidant activity, including reducing activity, DPPH, ·OH and O-2·free radical scavenging ability, ferrous ion chelating ability and lipid Oxidation inhibitory activity.Results:Four kinds …
Explore The Inhibitory Effect Of Perilla Crude Extract On Metabolic Syndrome-Related Enzymes Based On Molecular Docking, Yu Yu-Ting, Zhang Yanl, Zhang Ying, Li Na-Na, Cheng Yan, Zheng Meng-Di, Yan Ping, Chai Xi-Yan
Explore The Inhibitory Effect Of Perilla Crude Extract On Metabolic Syndrome-Related Enzymes Based On Molecular Docking, Yu Yu-Ting, Zhang Yanl, Zhang Ying, Li Na-Na, Cheng Yan, Zheng Meng-Di, Yan Ping, Chai Xi-Yan
Food and Machinery
Objective:The research is to explore the enzyme inhibition of Perilla crude extract, and to preliminarily elucidate the pharmacological substance basis of them on hyperglycemia, hyperuric acid and hyperlipidemia.Methods:The content of flavonoids and phenolic acid in UV extract was determined and showed the active components associated with enzyme inhibition. In vitro experiments, the inhibition of Perilla extracts on different enzyme activity was determined and the inhibitory activity was evaluated by IC50. Molecular docking was used to predict the targets of Perilla crude extract on pancreatic lipase and amylase inhibition.Results:Flavone content in the crude UV extract was …
Effects Of Extraction Methods On The Quality Of Elderberry Seed Oil, Xue Qing, Zhao Hong-Jin, Dai Long, Zhao Wen-Xin, Wang Jun, Zhu Xin-Liang, Gao Peng, Zhang Hong-Meng
Effects Of Extraction Methods On The Quality Of Elderberry Seed Oil, Xue Qing, Zhao Hong-Jin, Dai Long, Zhao Wen-Xin, Wang Jun, Zhu Xin-Liang, Gao Peng, Zhang Hong-Meng
Food and Machinery
Objective:This study aimed to compare the effects of different extraction methods including cold pressing extraction, soxhlet extraction and subcritical butane extraction on the yield, physicochemical properties, fatty acid composition and in vitro antioxidant activity of elderberry seed oil.Methods:Elderberry seed oils were extracted from elderberry seed by cold pressing extraction, soxhlet extraction and subcritical butane extraction. The physicochemical parameters and in vitro antioxidant activity of oil were determined with reference to national standards, and the fatty acid composition was analyzed by GC-MS.Results:Among the three extraction methods, the highest oil yield was obtained by subcritical butane extraction …
Effect Of Advanced Removal Of Huangshui Fluid On Quality And Yield Of Nongxiang Flavor Crude Baijiu Of Solid-State Fermentation, Yang Zhi-Long, Deng Jia-Wei, Yu You-Gui, Chen Xue-Peng, Xiong Xiang, Wan Yong
Effect Of Advanced Removal Of Huangshui Fluid On Quality And Yield Of Nongxiang Flavor Crude Baijiu Of Solid-State Fermentation, Yang Zhi-Long, Deng Jia-Wei, Yu You-Gui, Chen Xue-Peng, Xiong Xiang, Wan Yong
Food and Machinery
Objective:The aim of this study was to improve the quality of Nongxiang flavor crude Baijiu.Methods:The effect of advancd removing Huangshui fluid in on the quality and yield of crude Baijiu was studied in multi-grain traditional Baijiu at different times during the cellar fermentation cycle.Results:When Huangshui fluid was removed at the 40th day of cellar fermentation of distilled alcoholic fermentative material, compared to the control group at 60th day, the yield of the crude Baijiu was higher (P＜0.05), and the high quality ratio of crude Baijiu, ethyl hexanoate content and ethyl hexanoate/ethyl lactate in …
Quality Properties Of Mixture Of The Proso Millet And Rice, Ren Jing, Jiang Wen-Qian, Zhao Ning, Ji Xiao-Hui, Li Meng-Qing, Du Shuang-Kui
Quality Properties Of Mixture Of The Proso Millet And Rice, Ren Jing, Jiang Wen-Qian, Zhao Ning, Ji Xiao-Hui, Li Meng-Qing, Du Shuang-Kui
Food and Machinery
Objective:The purpose of this study was to mix rice and proso millets and obtain high nutritional value, fantastic taste and flavor mixed rice.Methods:By adding different proportions of proso millets to rice, the nutritional value and fantastic taste of mixed rice were evaluated via the amino acid score (AAS), texture profile properties, sensory evaluations and flavor properties.Results:There were significant differences in the texture profile properties, sensory evaluations and flavor properties among cooked proso millets additions. The proportion of the cooked rice addition was significantly positively correlated to the gumminess and chewiness of rice, while it was …
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder, Zhao Min, Yang Bao-Wei, Hu Jian, Wang Rong-Lan
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder, Zhao Min, Yang Bao-Wei, Hu Jian, Wang Rong-Lan
Food and Machinery
Objective:This study aimed to explore the best parameters of buckwheat noodle composite preformed powder.Methods:Single factor experiment, multi-index comprehensiveevaluation method and orthogonal experiment were used to optimize the special composite preformed powder recipe of buckwheat noodles.Results:The best parameters of buckwheat noodle composite preformed powder were 45% of buckwheat flour, 8% of modified starch, 1.2% of compound phosphate and 3% of gluten powder. In this situation, the tensile area of composite flour dough was 3 378.6 g·mm; the stabilization time was 7.23 min, the content of wet gluten was 23.71%; the sensory score was89.2; the comprehensive score …
Advance In Research On Heat Treatment Mechanism Of Infrared Radiation And Its Application In Foods, Yu Xian-Long, Chu Bin, Xiao Hong-Wei, Zhang Wei-Peng, Zhao Feng, Zhang Zong-Chao
Advance In Research On Heat Treatment Mechanism Of Infrared Radiation And Its Application In Foods, Yu Xian-Long, Chu Bin, Xiao Hong-Wei, Zhang Wei-Peng, Zhao Feng, Zhang Zong-Chao
Food and Machinery
The development of food infrared heating theories were discussed in this review, and the advancement of infrared heating in food processing were summarized. Moreover, the principle of food processing and process optimum method in various food infrared thermal treatment technologies, including sterilizing, thawing, blanching, baking, peeling and drying processes were also discussed.
Research Progress On Industrial Auxiliary Materials Fermentation Of Cigar Tobacco Leaf, Ye Hui-Yuan, Ding Song-Shuang, Duan Wang-Jun, Huang Ming-Yue, Shi Xiang-Dong
Research Progress On Industrial Auxiliary Materials Fermentation Of Cigar Tobacco Leaf, Ye Hui-Yuan, Ding Song-Shuang, Duan Wang-Jun, Huang Ming-Yue, Shi Xiang-Dong
Food and Machinery
This paper reviews the exogenous additives such as microorganisms, enzymes and excipients currently applied to cigar tobacco leaf fermentation and their research and application results to improve the quality of tobacco leaves, and prospects the research direction of cigar tobacco industrial excipient fermentation.
Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan
Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan
Food and Machinery
In this paper, the research on the active components, dry processing methods, extraction of functional components and processed products of Flos Lonicerae at home and abroad in recent years were summarized and discussed, and the development direction of Flos Lonicerae in the future was prospected.
Using Dietary Additives To Improve Palatability Of Diets Containing Single‐Cell Protein From Methanotrophic Bacteria In Yellowtail Kingfish (Seriola Lalandi) Diets, Luke Pilmer, Lindsey Woolley, Alan J. Lymbery, Michael Salini, Gavin Partridge
Using Dietary Additives To Improve Palatability Of Diets Containing Single‐Cell Protein From Methanotrophic Bacteria In Yellowtail Kingfish (Seriola Lalandi) Diets, Luke Pilmer, Lindsey Woolley, Alan J. Lymbery, Michael Salini, Gavin Partridge
Fisheries Research Articles
Single-cell protein (SCP) derived from methanotrophic bacteria has significant potential as a fishmeal alternative in aquafeeds. However, SCP has known palatability issues, to overcome these issues tuna hydrolysate and garlic powder were tested as palatability enhancers against basal diets without these additives. This study tested the inclusion of SCP at four dietary levels of 0%, 10%, 20% and 30%, representing 0%, 25%, 50% and 75% fishmeal replacement in juvenile yellowtail kingfish (Seriola lalandi) (YTK) diets. YTK were fed these diets in triplicate over 35 days. Compared with the control diet, fish fed the SCP10% diet ate less feed, …
Intelligent Sorting Equipment And System Design Of Seafood, Jin Zong-Yi, Tao Xue-Heng, Jin Yan, Feng Yi-Ran, Wang Hui-Hui, Zhang Xu
Intelligent Sorting Equipment And System Design Of Seafood, Jin Zong-Yi, Tao Xue-Heng, Jin Yan, Feng Yi-Ran, Wang Hui-Hui, Zhang Xu
Food and Machinery
Objective:Aiming at the present situation of low efficiency, low accuracy and high cost in the sorting and processing of fishery industry in China, the intelligent sorting equipment and system of seafood based on robot was developed.Methods:Using the combination of intelligent robot and traditional machinery to develop a new mechanical structure to classify seafood, an intelligent recognition technology based on machine vision was used to classify seafood (the improved novel Faster R-CNN algorithm was adopted for seafood), and an equipment system that could automatically sort seafood intelligently, efficiently was constructed.Results:The improved novel Faster R-CNN algorithm has …
Adulteration Model Establishment Of Camellia Oil Based On Aroma Components Extracted From Camellia Oil And Its Application, Chen Ze-Ming, Zhao Xin-Xin, Zhu Xiao-Yang, Zhou Bo, Zhong Hai-Yan
Adulteration Model Establishment Of Camellia Oil Based On Aroma Components Extracted From Camellia Oil And Its Application, Chen Ze-Ming, Zhao Xin-Xin, Zhu Xiao-Yang, Zhou Bo, Zhong Hai-Yan
Food and Machinery
Objective:This study aimed to solve the problem of quantitative detection of adulteration of extracted camellia seed oil into pressed camellia seed oil.Methods:HS-SPME-GC-MS was used to determine and analyze the key aroma components of refined camellia oil and three kinds of extracted camellia oil with essence.The relative contents of aroma components in 4 kinds of original camellia oil and 10 kinds of roasted camellia oil were compared with those in extracted camellia oil. Fisher discriminant analysis was carried out with the characteristic data of aroma components in extracted camellia oil, and LDA model was established.Results:The key …
Antioxidant And Stability Of Polysaccharides From Purple Sweet Potato By Fractional Alcohol Precipitation, Lin Jun, Li Gao-Yang, Huang Fan, Xie Qiu-Tao, Yuan Hong-Yan
Antioxidant And Stability Of Polysaccharides From Purple Sweet Potato By Fractional Alcohol Precipitation, Lin Jun, Li Gao-Yang, Huang Fan, Xie Qiu-Tao, Yuan Hong-Yan
Food and Machinery
bjective:This study aimed to explore the composition, antioxidant activity and stability of purple potato polysaccharides and improve the efficiency of separation purification.Methods:The free radical scavenging capacity, antioxidant capacity and chemical stability of the crude polysaccharides from purple sweet potato were compared and analyzed by fractional alcohol precipitation.Results:The contents of polysaccharide, protein, sulfate group and uronic acid in the three fractions were in the order of PPSP-80% ＞ PPSP-60% ＞ PPSP-40%. Among them, PPSP-80% fraction had the strongest scavenging ability on DPPH, ABTS and superoxide anion free radicals, while PPSP-60% fraction had the strongest scavenging ability on …
Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Food and Machinery
In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian
Food and Machinery
Objective:This study aimed to improve the production technology and flavor of Chinese beef sauce.Methods:Compared with traditional static curing, the effects of breathing rolling curing on volatile components of beef were analyzed by SPME/GC-MS.Results:The main aroma components of the beef in breathing rolling and curing process were the same as those in traditional static state, which were mainly aldehydes, hydrocarbons, alcohols, esters and ketones, among which the representative substances were benzaldehyde, anisene, cineol, eugenol acetate and 2-butanone. There were some differences in the types and relative contents of volatile substances, among which the number of hydrocarbons …
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun
Food and Machinery
Objective:This study aimed to improve the hot air utilization efficiency of the existing vermicelli drying room.Methods: Using the k—ɛturbulence model as the theoretical model for the simulation analysis of the drying room, the core component of the automated production line, the Fluent software is used to simulate the drying room, and the movement characteristics and flow velocity distribution of the air in the drying room were obtained.Results:The structure of the drying room was optimized and drainage pipes were added. The initial plan was 120.83% faster than the original drying box in the direction perpendicular to …
Design And Test Of Head And Tail Orientation Device For Crayfish, Fu Run-Ze, Wang Ai-Ming, Chen Hong-Xing, Pan Feng-Tao, Pan Hai-Yan
Design And Test Of Head And Tail Orientation Device For Crayfish, Fu Run-Ze, Wang Ai-Ming, Chen Hong-Xing, Pan Feng-Tao, Pan Hai-Yan
Food and Machinery
Objective:To solve the difficulty of head and tail orientation in crayfish mechanized treatment.Methods:A crayfish head and tail orientation method was proposed by using the difference of crayfish head and tail shape, which was composed of a roller conveying and grading mechanism. The morphological parameters and orientation mechanism of crayfish were analyzed, then a simple head and tail orientation test device was designed and manufactured; Taking the orientation success rate (head down capture rate and tail down pass rate) as the evaluation index, the effects of capture net angle, orientation slot width and mesh size on the head …
Preparation And Response Surface Optimization Of Cinnamaldehyde Liposome By Ethanol Injection, Chang Da-Wei, Yan Jin, Lei Qi, Wang Hu-Xuan, Wang Huan
Preparation And Response Surface Optimization Of Cinnamaldehyde Liposome By Ethanol Injection, Chang Da-Wei, Yan Jin, Lei Qi, Wang Hu-Xuan, Wang Huan
Food and Machinery
Objective:Cinnamaldehyde was encapsulated in the liposome.Methods:Cinnamaldehyde was selected as the research object and the cinnamaldehyde liposomes were prepared by ethanol injection method. The effects of phospholipid concentration, ratio of phospholipid to cholesterol, ratio of phospholipid to cinnamaldehyde and injection velocity on the encapsulation efficiency, particle size and polydispersity index (PDI) of cinnamaldehyde liposomes were investigated, and the process was optimized by response surface method with the encapsulation efficiency as the index.Results:The optimum preparation conditions of cinnamaldehyde liposomes were as follows: the phospholipid concentration was 2.69 mg/mL, the ratio of phospholipid to cinnamaldehyde was 6.73, and …