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Articles 391 - 420 of 485
Full-Text Articles in Food Biotechnology
Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models, Zhao Rui-Hua, He Xiao-Long, Gao Xiao-Peng, Wang Fei
Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models, Zhao Rui-Hua, He Xiao-Long, Gao Xiao-Peng, Wang Fei
Food and Machinery
Objective:This study aimed to estimate the nutritive value of wild and cultivated Morchella in Northern Shaanxi.Methods:Morchella fruiting bodies wildly growing in Northern Shaanxi and cultivated in three models (greenhouse, plastic shed and understory) were used to analyze the difference in the main nutrition components.Results:In terms of crude protein, crude fat, crude fiber and water content, all cultivated Morchella were slightly higher than those in the wild. Moreover, the amino acid content of cultivated Morchella was also higher and the amino acid ratio of understory was the most reasonable. Both the wild and the cultivated were …
Determination And Correlation Analysis Of Tobacco Non-Volatile Organic Acids And Ph, Piao Yong-Ge, Zhang Jia-Bao, Cui Cheng-Zhe, Liu You-Jie, Li He-Lin, Li Rui-Li, Zhang Jun-Song
Determination And Correlation Analysis Of Tobacco Non-Volatile Organic Acids And Ph, Piao Yong-Ge, Zhang Jia-Bao, Cui Cheng-Zhe, Liu You-Jie, Li He-Lin, Li Rui-Li, Zhang Jun-Song
Food and Machinery
Objective:To explore the effects of organic acids on tobacco pH and flue gas pH.Methods:34 kinds of single-grade tobacco and 11 kinds of finished cigarettes were taken as the research objects, and their non-volatile organic acids, tobacco pH, and the pH of mainstream smoke total particulate matter were measured respectively. Grey correlation analysis and principal component analysis were used to analyze the correlation between organic acids and pH.Results:The results of grey correlation analysis show that oxalic acid, palmitic acid, malic acid and oleic acid have a relatively large influence on the pH of single-grade tobacco; Palmitic …
Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products, Liu Zi-Xiong, Xie Guo-Dan, Tan Gui-Liang, Zheng Hong-Tao, Dong Hai, Huang Jing-Hui
Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products, Liu Zi-Xiong, Xie Guo-Dan, Tan Gui-Liang, Zheng Hong-Tao, Dong Hai, Huang Jing-Hui
Food and Machinery
Objective:This study aimed to develop a method of rapid detection of tetracyclines including tetracycline, oxytetracycline, aureomycin and doxycyclin in aquatic products with deep eutectic solvents (DES) extraction and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).Methods:Different parameters of DES, such as the types of solvents, molar ratio of solvents, water content, and pH value were optimized.Results:The optimum deep eutectic solvent conditions for the medicament analysis of four tetracyclines in aquatic products were choline chloride-glycerol combination(molar ratio 1∶4) with 90% moisture content and 0.1% formic acid. Under the control of these condition, the four types of tetracyclines …
Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Hai-Tao, Zhang Yu-Meng, Yong Yan-Hua, Li Peng, Wang Li-Na, Su Chun-Min
Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Hai-Tao, Zhang Yu-Meng, Yong Yan-Hua, Li Peng, Wang Li-Na, Su Chun-Min
Food and Machinery
Objective:A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for rapid determination of empagliflozin, linagliptin, saxagliptin and alogliptin in health foods.Methods:Target compounds in samples were ultrasonically extracted by methanol, separated by reverse liquid chromatography and detected by electrospray ionization (ESI) using multiple reaction monitoring (MRM) mode. The quantitation was carried out by external standard method of matrix calibration curve.Results:Good linear relationship displayed in the concentration range of 2~100 μg/L for saxagliptin and alogliptin, with the limits of quantitation (LOQs) of saxagliptin and alogliptin of 0.10 mg/kg. At three spiked concentration levels of …
Research On Rapid Prediction Model Of Rice Moisture Content Based On Near Infrared Spectroscopy, Lu Du, Tang Jian-Bo, Jiang Tai-Ling, Chen Zhong-Ai, Pan Mu
Research On Rapid Prediction Model Of Rice Moisture Content Based On Near Infrared Spectroscopy, Lu Du, Tang Jian-Bo, Jiang Tai-Ling, Chen Zhong-Ai, Pan Mu
Food and Machinery
Objective:In order to established a non-destructive, rapid and efficient method for detecting the moisture content of rice. Methods:This study, 161 rice samples were collected from 5 different regions were studied by near infrared spectroscopy combined with stoichiometry. By eliminating abnormal spectra and preprocessing the spectra, the prediction model of rice moisture content was established by partial least squares regression. Results:15 abnormal spectrum samples were eliminated using the method of principal component analysis combined with mahalanobis distance. The best spectral pretreatment was to eliminate the constant offset. The prediction model R2CAL established in the training set was 0.994 …
Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms, Yang Qi-Fu, Xu Wen-Si, Hu Si-Si, Ma Jia-Chen, Huang Di, Liu Li-Ping, He Jiang, Yang Pin-Hong, Zhou Shun-Xiang
Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms, Yang Qi-Fu, Xu Wen-Si, Hu Si-Si, Ma Jia-Chen, Huang Di, Liu Li-Ping, He Jiang, Yang Pin-Hong, Zhou Shun-Xiang
Food and Machinery
Objective:In order to increase the added value of crayfish by-products.Methods:With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction temperature were optimized, and the composition of volatile flavor compounds was analyzed.Results:The optimal extraction conditions were equilibrium time 0 min, extraction temperature 75 ℃, extraction time 50 min, addition of sodium chloride 30% with 50/30 μm DVB/CAR/PDMS solid phase microextraction head. Under these conditions, a total of 34 volatile flavor compounds, including 5 alcohols, 12 aldehydes, 5 alkanes, 5 aromatic, 5 heterocyclic …
Secondary Extrusion Walnut Shell Breaker, Cheng Guo-Liang, Zheng Jia-Hong, Wang Chao
Secondary Extrusion Walnut Shell Breaker, Cheng Guo-Liang, Zheng Jia-Hong, Wang Chao
Food and Machinery
Objective:To solve the problem of low breaking rate and low kernel rate of walnut.Methods:According to the principle of walnut breaking shell, the material mechanism, breaking mechanism and transmission mechanism of walnut breaking shell were designed.Results:the breaking rate of walnut was 100% and the whole kernel rate was 77.58%.Conclusion:Walnut shell breaker designed by experiment is simple in structure, convenient in operation, economical and safe.
Path Planning Of Food Sorting Robot Based On Improved Chicken Swarm Optimization Algorithm, Liu Fu, Chen Hong-Ming
Path Planning Of Food Sorting Robot Based On Improved Chicken Swarm Optimization Algorithm, Liu Fu, Chen Hong-Ming
Food and Machinery
Objective:In order to improve the efficiency of path optimization of multi station food sorting robot, a path planning scheme of food sorting robot based on improved chicken swarm optimization algorithm is proposed.Methods: The two-level path planning model of multi station food sorting robot was constructed by fully consider the optimal picking position of the robot at a single station and the shortest moving distance of the robot between multiple stations. The improved chicken swarm optimization (ICSO) algorithm was designed. The density peak clustering algorithm was used to cluster the population of ICSO, and the individual coding mode …
Numerical Simulation Study Of Optimal Inlet Conditions Of Rectifier Nozzle Type Distributor, Sun Huan, Lei Zhuo-Ya, Teng Xin-Bo, Zhu Jun-Da
Numerical Simulation Study Of Optimal Inlet Conditions Of Rectifier Nozzle Type Distributor, Sun Huan, Lei Zhuo-Ya, Teng Xin-Bo, Zhu Jun-Da
Food and Machinery
Objective:In order to effectively improve or eliminate as much as possible in the refrigeration system, the uneven distribution of gas-liquid two-phase refrigerant in the evaporator leads to the performance decline of the refrigeration system. Methods:The adopts CFD numerical simulation method was used to establish the physical model of rectifier nozzle type distributor and mathematical model of gas-liquid two-phase flow, based on the mixture model in multiphase flow model, which simulated the phase distribution and the degree of gas-liquid two-phase separation inside this distributor,. Then the influence of inlet conditions (inlet flow rate and mass flow fraction of gas) on …
Research On Recognition Of Stem/Calyx And Defects Of Dried Hami Jujube Based On Resnext And Transfer Learning, Li Cong, Yu Guo-Wei, Zhang Yuan-Jia, Ma Ben-Xue
Research On Recognition Of Stem/Calyx And Defects Of Dried Hami Jujube Based On Resnext And Transfer Learning, Li Cong, Yu Guo-Wei, Zhang Yuan-Jia, Ma Ben-Xue
Food and Machinery
Objective:This study focuses on solving the problems that stem and calyx are mistakenly recognized as defective jujube in the current detection process of jujube.Methods:A method for identifying stem / calyx and defects of dried Hami jujube based on deep learning and image processing was proposed. By improving the depth residual network ResNeXt-50, using the region of interest extraction method and transfer learning technology, TL-ROI-X-ResNeXt-50 classification model was proposed to realize the classification of stem / calyx and defects of dried Hami jujube.Results:Through the comparison of model experiments, the region of interest extraction method and transfer learning technology …
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan
Food and Machinery
Objective:The aim of this work is to obtain the optimal purification process of pigment from Boletus edulis by macroporous resin, and study its antioxidant activity. Methods:Based on the static and dynamic test, the influence of resin type, sample concentration, pH, loading flow ratio, ethanol concentration and elution flow ratio on the adsorption and desorption activity of Boletus edulis pigment were investigated to determine the optimal purification conditions. Then the structure, the DPPH·, ABTS+· and ·OH scavenging activity of the Boletus edulis pigment purified was also evaluated. Results:AB-8 was the most suitable type of macroporous resin and the optimum …
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Food and Machinery
Objective:To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking.Methods:The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated.Results:The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork …
Identification Of Psoraleae Fructus Illegally Added In Mixed Wine And Mixed Tea Based On High Resolution Mass Spectrometry Library And Diagnostic Ratio Of Characteristic, Gao Fang, Wu Wan-Qin, Wang Bin, Liu Guo-Jiao, Jiang Feng
Identification Of Psoraleae Fructus Illegally Added In Mixed Wine And Mixed Tea Based On High Resolution Mass Spectrometry Library And Diagnostic Ratio Of Characteristic, Gao Fang, Wu Wan-Qin, Wang Bin, Liu Guo-Jiao, Jiang Feng
Food and Machinery
Objective:A method based on the high resolution mass spectrometry library and diagnostic ratio of characteristic components was established to identify the illegally added psoraleae fructus in wine and tea.Methods:High resolution mass spectrometry library of psoraleae fructus was constructed by high performance liquid chromatography quadrupole time of flight mass spectrometry (HPLC-TOF-MS) for preliminary screening. Combined with the diagnostic ratio method of the characteristic components by, high performance liquid chromatography, psoraleae fructus in different 20 samples of mixed wine and mixed tea from different picking time and origin was tested and analyzed The diagnostic ratio of characteristic component peak area, which …
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Food and Machinery
Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β glucosidase activity reached 55.13 U/L, and the content of lactic acid and …
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Food and Machinery
Objective:The flavor formation process of stewed pork was investigated in this study. Methods: Electronic nose and gas-phase mass spectrometry (GC-MS) techniques were used to compare the key processes such as bleaching, frying, stewing and addition of sauces during the processing of stewed pork, and to analyze the changes of flavor compounds. Results: The results of electronic nose measurement were consistent with the results of gas chromatography analysis. The flavor content of raw pork and sauces was the highest, and the flavor substances decreased in the blanching, frying and stewing stages. However, the characte-ristic flavor substances were formed continuously. A …
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles, Sun Xi-Han, Cui Cheng-Bi, Qi Shi-Bo, Qi Xin
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles, Sun Xi-Han, Cui Cheng-Bi, Qi Shi-Bo, Qi Xin
Food and Machinery
Objective:This study focused on screening lactic acid bacteria strains with potential probiotic properties. Methods: Five strains of acid-tolerant lactic acid bacteria were screened from twelve low-salt pickles with salt content ≤6%, identified by 16S rDNA, and their probiotic properties were studied. Results: The five strains were Leuconostoc mesenteroides J2, Lactobacillus paracasei N6, Lactobacillu paraplantarum F8, Weissella cibaria M1 and Weissella cibaria M12. Among them, the relative growth rates of L. paracasei N6, W. cibaria M1 and W. cibaria M12 in pH 4.0 medium were 84.23%, 78.32% and 76.29%, respectively, which had strong acid-tolerant capacity. After digestion with gastric fluid …
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein, Zhang Bai-Ru, Wang Bin, Wang Kun, Dong Yu-Qing, Cui Bo
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein, Zhang Bai-Ru, Wang Bin, Wang Kun, Dong Yu-Qing, Cui Bo
Food and Machinery
Objective:This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein. Methods: The color change of pea protein extrudates were analyzed by automatic colorimeter, the water holding capacity and emulsifying characteristics of pea protein were analyzed by chemical analysis. The microstructure of pea protein and its extrudates were observed by scanning electron microscope, and the secondary structure of the extrudates were analyzed by Fourier transform infrared spectroscopy. Results: After extrusion treatment, no significant difference was found in the color of pea protein, indicating that the pea protein had a better product color …
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity, Sun Hai-Yan, Liu Xiao, Pei Jin-Jin, Hao Dan-Qing, Wang Er-Nan
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity, Sun Hai-Yan, Liu Xiao, Pei Jin-Jin, Hao Dan-Qing, Wang Er-Nan
Food and Machinery
Objective:This study aimed to elucidate the activities of endophytic bacteria and their metabolites of Gastrodia elata BI, and to provide theoretical reference for the development of new natural food antibacterial agents and antioxidants.Methods: The endophyte of fresh G. elata in Qinba area was isolated and purified by tissue homogenization and streaking method. The antibacterial, antioxidant and anti-tumor activities of the extract were determined. Furthermore, molecular biology identification was applied for the highly active strains.Results: In this study, four strains were isolated from the inside of fresh G. elata, among which, endophytic bacteria B1 and B2 have good …
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content, Wang Xiao-Ting, Tan Chao, Wang Yan-Hua, Qin Tai-Feng, Zhang Nai-Ming, Li Fang-Yan
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content, Wang Xiao-Ting, Tan Chao, Wang Yan-Hua, Qin Tai-Feng, Zhang Nai-Ming, Li Fang-Yan
Food and Machinery
Objective:This study focused on the analysis and evaluation of the differences in the chemical composition of onions from different origins. Methods:Onions from two main production areas in North and South China (Yunnan and Heilongjiang) were used as raw materials, and the differences in chemical composition content and characteristic chemical composition prostaglandin A1 between the two production areas were analyzed by ultra-high performance liquid chromatography (UHPLC) combined with multivariate statistics. Results:A total of 73 peaks were identified by UHPLC, and the chemical contents of onions from two origins could be distinguished by orthogonal partial least square discriminant analysis (OPLS-DA), …
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Food and Machinery
Objective:This study aims to explore the correlation between the types and contents of fatty acids and lecithin in fresh walnut.Methods:A kinds of 20 walnuts were selected from Chengdu in Sichuan Province. The method of the gas chromatography and the high performance liquid chromatography were used for quantitative determination. Correlation analysis and cluster analysis were used to analyze the results.Results:The fatty acid composition of 20 kinds of fresh walnut was the same basically, with significant differences in content (P＜0.05). Longnan 15 had the highest oleic acid content. The contents of linoleic acid, arachidonic acid and cis-11-eicosenoic …
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema, Wang Tian-Mei, Wang Hua-Lei, Li Dan-Dan, Chen Song-Shu, Pan Ke-Qin
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema, Wang Tian-Mei, Wang Hua-Lei, Li Dan-Dan, Chen Song-Shu, Pan Ke-Qin
Food and Machinery
Objective:This study focuses on improving the comprehensive utilization rate of Polygonatum cyrtonema.Methods:The contents of total flavonoids, total saponins and total phenols from roots, stems, leaves, flowers and buds, of P. cyrtonema were determined. The scavenging rates of DPPH·, ·OH and nitrites in extracts of above tissue were measured and compared as well. Results:The contents of total flavonoids and total phenols five different kinds of non-medicinal tissue were in the same order, in which from highest to lowest was, leaves, buds, flowers, stems and roots, and the content of total saponins in flower was the highest In terms of …
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Food and Machinery
Objective:This experiment is to judge the comprehensive quality of Hunan bacon.Methods:The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV. The contents of moisture content, peroxide value and nitrite were measured.Results:The facts showed the total amount of biogenic amines was 127.22~166.24 mg/kg, which were mainly composed of cadaverine, putrescine, spermine and tyramine. The content of histamine was 0.43~10.24 mg/kg while the content of tyramine was 2.11~57.60 mg/kg. As for the physical and chemical indicators, the moisture content in the sample ranged from 13%~23%, the detection range of peroxide value was 0.014 2~0.035 0 g/100 …
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Food and Machinery
Objective:Two kinds of titration methods (automatic potentiometric titration and indicator titration) of GB 5009.229 and GB 5009.227 were used to analyze the expanded uncertaintyof the determination of acid value and peroxide value in edible oil.Methods:CNAS-GL006 was used for the uncertainty component and extended uncertainty of the measurement results of the two titration methods.Results:The results showed that the standard solution was the main factor affecting the uncertainty of acid value (value) and peroxide value.Conclusion:The effects of the two titration methods on peroxide value and acid value (value) of edible oil is relatively small, and the appropriate …
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Food and Machinery
Objective:A HPLC method was established for simultaneous determination of formaldehyde, acetaldehyde and acrolein in food contact rubber gaskets.Methods:The migration test was carried out according to GB 5009.156—2016 by using 4% acetic acid aqueous solution, 10% ethanol aqueous solution, 20% ethanol aqueous solution, 50% ethanol aqueous solution and olive oil as food stimulants. After derivatization reaction, the samples were separated on Accucore RP-MS column with acetonitrile-water solution as mobile phase and detected by UV detector.Results:The results showed that the three aldehydes showed good linear relationship in the mass concentration range of 0.05~5.0 mg/L, with the correlation coefficients R≥0.998 …
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Food and Machinery
Objective:To monitor and control mold spores contamination effectively in food (beverage) processing workshops.Methods:The mold spores are enriched and classified by microfluidic chip, and the air aerosol was collected in 2~10 micron channel and prepared on film. Finally, spore images were taken by camera and electron microscope, and spores were detected, distinguished and counted by Canny algorithm.Results:Compared with the traditional falling plate method, the detection device designed in this paper could detect 103cell/mL mold spores sprayed in the air within 20 minutes.Conclusion:Using airborne UAV to detect mold pollution in food (beverage) processing workshop in the air …
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure, Yang Jin-Shan, Tang Xiao-Hua, Yang Si-Ping, Liu Xin
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure, Yang Jin-Shan, Tang Xiao-Hua, Yang Si-Ping, Liu Xin
Food and Machinery
bjective:The adhesive layer of food processing and conveying pipeline winding and tropical surface adhesive was obtained. Methods:The silicone rubber constitutive model was obtained through rheological test, and POLYFLOW was used to simulate the silicone rubber extrusion flow process. Aiming at the gluing uniformity in the length and width direction of the heating belt, the extrusion test electromechanical system was developed to analyze the flow velocity and volume flow distribution characteristics under different channel outlet shrinkage section length and outlet thickness. The channel outlet structural parameters were optimized, The uniformity of adhesive layer was verified by gluing test, and the outlet …
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Food and Machinery
bjective:To compare the performance of cryogenic refrigeration system using LNG wasted cold and ammonia cooling.Methods:The thermodynamic and economic models of the two systems were established by MATLAB. Under the basic parameters, the working medium concentration suitable for LNG low-temperature refrigeration system was selected, and the cold storage temperature and refrigeration capacity were changed respectively. The thermal economy of the two systems was compared and analyzed.Results:With the increase of ethylene glycol concentration, LNG mass flow, system power consumption and cold storage capacity increased, COP decreased, but ethylene glycol mass flow remained unchanged; With the increase of cold storage temperature, …
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower, Tian Si-Qing, Li Li, Pan Jia-Qi, Hou Qiang, Xu Ying
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower, Tian Si-Qing, Li Li, Pan Jia-Qi, Hou Qiang, Xu Ying
Food and Machinery
Objective:This paper proposed a genetic fuzzy PID cascade control system. Methods:Taking the outlet temperature as the main control quantity and the inlet temperature as the secondary controlled quantity, a cascade control system was made. The genetic fuzzy PID controller was used to control the main loop, and the PI controller was used to control the secondary loop. Results:Compared with conventional PID control, the cascade genetic fuzzy PID control had the advantages of shorter regulation time, better robustness. Conclusion:The genetic fuzzy PID cascade control system for soy flour spray drying tower can improve the quality of soy flour …
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Food and Machinery
Objective:In order to explore the effect of step-down relative humidity drying strategy on the drying characteristics of agricultural products.Methods:Yam slices were selected as the object. The effects of constant humidity drying (relative humidity 15%, 25%, 35%, 45%) and step-down relative humidity drying (relative humidity 45% in the first stage for different times of 10, 20, 30, 60 min and relative humidity 20% in the second stage) on the drying characteristics of yam slices were studied at 60 ℃; The multi-field coupling model was constructed for the simulation of heat and mass transfer; The rehydration ratio and microstructure of the …
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam, Qian Jing, Man Jie, Wei Qiang, Lin Qiong
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam, Qian Jing, Man Jie, Wei Qiang, Lin Qiong
Food and Machinery
Objective:Explore the effect of physical sterilization on the freshness of fresh cut yam, and provide reference for fresh-cut fruits and vegetables. Methods:The freshness of UV-C and ultrasonic treatments were studied on skinless Chinese yam segment. Sodium hypochlorite treated and non-sterilization groups were used as control. Results: UV-C and ultrasonic sterilization treatments could significantly slow down the decline rate of the sensory quality of Yam and inhibit the increase of total number of colonies (P≤0.05). On the 13th day of storage, compared with non-sterilization group, the browning index of UV-C treatment decreased by 46.15%, hardness(200.34 N) was significantly higher than …