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Articles 1591 - 1620 of 5215

Full-Text Articles in Food Biotechnology

Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing Jul 2022

Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing

Food and Machinery

Objective:This study aimed to investigate the hypoglycemic effect of chrysanthemum polysaccharide on type 2 diabetes (T2DM) rats.Methods:The chrysanthemum polysaccharides were extracted by water extraction and alcohol precipitation. After feeding rats with high-fat and high-sugar feed for 6 weeks, STZ (30 mg/kg·BW) was injected intraperitoneally to establish a T2DM rat model, and records were recorded during the experiment. Rat body weight, food intake, water consumption, fasting blood glucose (FBG) was measured every two weeks, and glucose tolerance (OGTT) test was performed in the last week of the test; the insulin (INS) level was measured by Elisa method, and insulin resistance …

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Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming Jul 2022

Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming

Food and Machinery

Objective:Optimized extraction technology of Carum carvi L. essential oil and analyzed the volatile components. Methods:Supercritical carbon dioxide was used to extract essential oil from Carum carvi L. seeds and the volatile components of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Results:The suitable extraction conditions of supercritical carbon dioxide were: temperature of extraction kettle 50 ℃, temperature of separation kettle 40 ℃, pressure of extraction kettle 30 MPa, pressure of separation kettle 0.4 MPa, flow rate of carbon dioxide 20 g/min, extraction time 90 min, extraction yield of essential oil was 4.79%. Compared with simultaneous distillation extraction …

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Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui Jul 2022

Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui

Food and Machinery

Objective:In order to control the potassium ion content in Carrageenan, this project used alcohol inhibition method instead of potassium ion solution to extract Carrageenan.Methods:The volume fraction of ethanol in the processes of alkali treatment, alkali residual cleaning, and precipitation of carrageenan after filtration during the extraction were optimized for controlling K+concentration.Results:The concentration of ethanol to inhibit the dissolution of Carrageenan was 60% in the process of alkali treatment and cleaning residual alkali, and the ratio of 60% ethanol solution to glue solution was 5∶1 in the process of Carrageenan precipitation. By using this process, the yield of …

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Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian Jul 2022

Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian

Food and Machinery

Objective:optimizing the extraction process of methylated catechin from Zijuan tea.Methods:Using acid ethanol as extraction solvent, based on three single factor experiments, the extraction time, extraction temperature and liquid-solid ratio were used to investigate the interaction of the above three factors on the extraction rate of methylated catechin from Zijuan tea.Results:The optimum extraction conditions were as follows: extraction time 100 min, extraction temperature 75 ℃, solid-liquid ratio(m Zijuan tea∶VSolvent)1∶74(g/mL); under these conditions, the mass concentration of methylated catechin in the extract could reach 26.7 mg/g, and the relative error with the verification value was 1.48%.Conclusion:HPLC and …

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Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie Jul 2022

Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie

Food and Machinery

Objective:This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning.Methods: Exploring by measuring the hardness, solid fat content (SFC), color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning.Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed …

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The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao Jul 2022

The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao

Food and Machinery

Objective:This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods:Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and nitrite content were determined according to the national standard method. Results:As the fermentation progressed, the sensory aspect of Xinping pickles gradually increased in color and texture, and stabilized after 6 days. The aroma and taste scores increased firstly, and then began to decline after 7 days. In terms of texture, the chewiness of the shank started to stabilize from Day 7. The pH value …

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Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang Jul 2022

Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang

Food and Machinery

Objective:This study focuses on realizing the reuse and resource optimization of corncobs.Methods:Using corncob as raw material, using cellulase and hemicellulase to synergistically degrade corncob to prepare reducing sugars. Based on single factor test, response surface methodology was used to determine the mass ratio of cellulase to hemicellulase and double-enzyme process conditions, including addition amount, enzymolysis time, enzymolysis temperature, were optimized.Results:The optimal process parameters for corncob degradation to produce reducing sugars were as follows. The mass ratio of cellulase to hemicellulase was 13∶2, and the amount of double enzyme added was3.25%, hydrolyzed at 50 ℃ for 5.0 h. …

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Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang Jul 2022

Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang

Food and Machinery

Objective:This study focuses on optimizing the heat pump drying process of carrot.Methods:On the basis of single factor experiment, Box-Behnken experiment was designed. Color difference, rehydration ratio and β-carotene content were used to study the effects of initial temperature, drying temperature rise and slice thickness on carrot drying quality. The regression equation was established, and the interaction between three independent factors on the response was analyzed. The optimal drying process parameters and the predicted values of carrot heat pump drying were obtained. Finally, the optimal parameters were determined by comparing the experimental results with the predicted values.Results:The …

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Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing Jul 2022

Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing

Food and Machinery

Objective:In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles. Methods:The cooking characteristics, color, sensory evaluation, texture characteristics and GC-MS of fresh noodles were measured. Results:Increasing the amount of arrowhead starch can not only increase the water absorption rate, broken rate and cooking loss rate of noodles as a whole, but also increase the flavor, hardness and elasticity of noodles, and reduced the chewiness, stickiness and taste quality of noodles as well as. When the addition of arrowhead …

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Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi Jul 2022

Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi

Food and Machinery

In this review, the cultivation environment, research and development status, nutritional composition, health effect and application in food and medicine of Changzhi region characteristic export products“Qinzhou Huang”millet were summarized,and its development prospects, development and utilization were prospected.

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Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan Jul 2022

Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan

Food and Machinery

In this paper, walnut oil was reviewed from four aspects: nutritional components, extraction technology, efficacy and compounding. The changes of nutritional components of walnut oil with different extraction technology and compounding methods were discussed. The future research direction was prospected. The constraints of emerging technology and the new compounding method of walnut oil were the focus of walnut oil research in the future.

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Numerical Simulation Study Of Optimal Inlet Conditions Of Rectifier Nozzle Type Distributor, Sun Huan, Lei Zhuo-Ya, Teng Xin-Bo, Zhu Jun-Da Jul 2022

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 …

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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 Jul 2022

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 …

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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 Jul 2022

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 …

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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 Jul 2022

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 …

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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 Jul 2022

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 …

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Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin Jun 2022

Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin

Food and Machinery

Objective: This study focused on improving the production of chitosan oligosaccharides by chitinase degradation of chitin. Methods: Using genetic engineering methods to clone, prokaryotic expressing, and investigating enzymatic properties of the chitinase from Streptomyces diastaticus, and the chitinase activity was explored by homology modeling, amino acid comparison of the catalytic domain, and site-directed mutagenesis. Results: After cloning and prokaryotic expression, the enzyme production cycle was shortened from 7 d to 24 h, and the enzyme activity reached 132 U/L, which was 32% higher than the original bacterial enzyme activity (100 U/L). The amino acids that determine the activity of chitinase …

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Preliminary Study Of Encapsulation To Improve Stability Of Aldh Of Wickerhamomyces Anomalus, Chen Geng, Ni Yu-Jun, Zhong Min, Xu Li-Na, Guo Wei-Dan Jun 2022

Preliminary Study Of Encapsulation To Improve Stability Of Aldh Of Wickerhamomyces Anomalus, Chen Geng, Ni Yu-Jun, Zhong Min, Xu Li-Na, Guo Wei-Dan

Food and Machinery

Objective: This study aimed to improve the stability Wickerhamomyces anomalus aldehyde dehydrogenase in cold storage and gastrointestinal environment, so as to develop products that reduce active aldehydes in gastrointestinal tract. Methods: ALDH was extracted from 6 Wickerhamomyces anomalus strains with the highest activity of aldehyde dehydrogenase (ALDH), and encapsulated by sodium alginate and calcium chloride method. The stability of ALDH by embedding was studied in cold storage and simulated gastrointestinal environment. Results: The specific activity of ALDH produced by W. anomalus J3, J7, J8, J9, J12 and J18 ranged from 86.77 U/mg to 482.14 U/mg, and that of J9 was …

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Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling Jun 2022

Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling

Food and Machinery

Objective: This study aimed to exploit the functional bread of finger millet. Methods: Based on the physical and chemical properties, antioxidant capacity, special digestion characteristics and sensory evaluation of bread, the effects of different particle sizes of finger millet flour on the characteristics of wheat bread were investigated. Results: Compared with the bread without finger millet powder, the bread with 200 mesh finger millet powder increased the total phenol content by 225.78%, the DPPH radical scavenging rate by 42.96% and the iron ion reduction ability by 22.97%. The finger millet powder with smaller particle size showed stronger anti-oxidation ability. Moreover, …

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Comparative Analysis Of Gel Quality Of Chinese Herring Surimi And Common Surimi, Chen Hui, Huang Jian-Lian, Zhou Wen-Guo, Chen Jiang-Ping Jun 2022

Comparative Analysis Of Gel Quality Of Chinese Herring Surimi And Common Surimi, Chen Hui, Huang Jian-Lian, Zhou Wen-Guo, Chen Jiang-Ping

Food and Machinery

Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi. Methods: The surimi gels of Chinese herring, silver carp, white croaker and golden-thread fish were prepared, and the difference of gel strength, texture profile analysis (TPA), gelation index, gel deterioration index, water retention, whiteness and microstructure among the four kinds of surimi were investigated. Results: The hardness, chewiness, adhesiveness, gel strength and water retention of Chinese herring surimi were significantly higher than the those of silver carp surimi (P＜0.05). The …

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Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei Jun 2022

Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei

Food and Machinery

Objective: To accurately distinguish intact peanut, nut damaged peanut and epidermis damaged peanut. Methods: A peanut seed integrity detection scheme based on deep learning convolution neural network (CNN) was proposed. The peanut seed color selection system was established and a peanut seed image database was also established; The improved density peak clustering (DPC) algorithm was used to adaptively compress the CNN convolution kernel to effectively balance the network depth and operation efficiency; The improved sparrow search algorithm was used to optimize the CNN super parameter configuration and network structure, and the CNN model suitable for peanut grain integrity detection was …

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Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui Jun 2022

Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui

Food and Machinery

Objective: This study aimed to establish a new method for detecting furfurals in tea. Methods: A gas chromatography tandem mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of furfural, 5-methylfurfural, 5-hydroxymethylfurfural and 2-Acetylfuran in tea. The sample pretreatment method and GC-MS/MS method were optimized. Furfural-D4was used as the internal standard. The sample was extracted by acetonitrile, treated and purified by QuEChERS method, and determined by GC-MS/MS multi reaction monitoring (MRM). Results: The four furfurals showed good linear relationship in the mass concentration range of 1.25~200.00 μg/L, with the correlation coefficient ≥0.999 0, and the detection limit (S/N …

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Research On Food Safety Supervision System In Chinese Cross-Border E-Commerce Market, Shi Gao-Yan Jun 2022

Research On Food Safety Supervision System In Chinese Cross-Border E-Commerce Market, Shi Gao-Yan

Food and Machinery

The development status of the cross-border E-commerce market was introduced, and the shortcomings of the current cross-border e-commerce food safety supervision system in my country was analyzed. Moreover, the direction of food safety supervision system construction in cross-border E-commerce was also discussed, from the following aspects of the food information traceability system, food safety risk early warning system, enterprise credit management system and consumer rights protection system.

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Uncertainty Evaluation Of Cadmium Content In Kelp (Laminaria Japonica) By Graphite Furnace Atomic Absorption Spectrometry, Liu Lan-Ying, Lu Xin, Li Ying, Luo Tu-Yan Jun 2022

Uncertainty Evaluation Of Cadmium Content In Kelp (Laminaria Japonica) By Graphite Furnace Atomic Absorption Spectrometry, Liu Lan-Ying, Lu Xin, Li Ying, Luo Tu-Yan

Food and Machinery

Objective: To improve the accuracy of the results of cadmium (Cd) content in kelp (Laminaria japonica) by graphite furnace atomic absorption spectrometry (GF-AAS). Methods: The concentration of Cd element in kelp sample was measured by using GF-AAS after microwave digestion according to the standard of GB 5009.15—2014. Combining with the experimental process and mathematical model, the possible sources of measurement uncertainty were firstly identified, then the components of each standard uncertainties were calculated, and finally each parameter of uncertainties was synthesized, and the whole uncertainty was evaluated. Results: when the value of Cd concentration in kelp was 0.202 …

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The Institutional Direction Of Punitive Damages For Food Safety In The United States And Chinese Path, Tang Xiao-Mei Jun 2022

The Institutional Direction Of Punitive Damages For Food Safety In The United States And Chinese Path, Tang Xiao-Mei

Food and Machinery

The punitive damages system of American food safety mainly points to the premise of subjective viciousness, the jury's discretion according to the actual loss and viciousness, and the setting of punitive damages ceiling. By observing and examining the punitive damages system for food safety in the United States, some issues in the current punitive damages system for Chinese food safety in China need to be urgently solved, such as neglecting subjective vicious evaluation, rigid calculation method of punitive damages, and excessive upper limit multiple of compensation. In this regard, we can optimize and construct the food safety punitive damages system …

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The Legal Regulation Problem Of False Food Advertisement And Its Solution, Meng Jing Jun 2022

The Legal Regulation Problem Of False Food Advertisement And Its Solution, Meng Jing

Food and Machinery

In this paper, the current legal system regarding deceptive food advertisements in China has been discussed deeply and issues of current legal system have been analyzed. To solve the issues, a way for optimizing food legal system was explored and several measures which assist to improve the legal system for eliminating deceptive food advertisements have been proposed. Overall, relevant legal regulations published domestically and intenationally should be sorted out and the law enforcement of government sectors should be enhanced to constrain people who want to advertise deceptive food information.

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Study On Flow Channel Distribution Of Different Twin Screw Extruder Under Different Screw Contact State, Shang Jia-Wei, Zhang Li-Mei, Huang Zhi-Gang, Zhang Yi-Wei, Li He Jun 2022

Study On Flow Channel Distribution Of Different Twin Screw Extruder Under Different Screw Contact State, Shang Jia-Wei, Zhang Li-Mei, Huang Zhi-Gang, Zhang Yi-Wei, Li He

Food and Machinery

Objective: In order to explore the distribution law of the flow channel of polylactic acid in different screw contact states of the counter-rotating twin-screw extruder. Methods: Partially meshing screw and non-meshing screw were established by Solidworks software. Numerical sim-ulation was carried out using POLYFLOW fluid simulation software. The pressure field, shear rate field and viscosity field of polylactic acid fluid under different contact states of three screws were compared. Results: The counter-rotating twin-screw extruder in the partially meshed state has better pressure-building ability and dispersing and mixing ability for polylactic acid. Conclusion: The extrusion effect of polylactic acid in the …

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Design And Experiment Of Key Components For Longan Core Removal, Qing Yan-Mei, Li Chang-You Jun 2022

Design And Experiment Of Key Components For Longan Core Removal, Qing Yan-Mei, Li Chang-You

Food and Machinery

Objective: In order to solve the problem of poor integrity with mechanical coring and get the lantern pulp, and explore the factors affecting the performance of longan coring. Methods: Taking Guangdong 'Chuliang' longan fresh fruit as the research object, the key parts of core removal were designed and the core removal test platform was built. The core removal method with the ejector pin and flexible washer positioning was adopted. The ejector diameter, the rubber washer bore diameter and the ejector speed were chosen as the three main factors,and the stoning success rate, the stoning loss rate and the pulp integrity …

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Research On Alcohol Prediction Model Based On Lstm And Iga-Bp, Zhang Jian-Hua, Shang Jian-Wei, Wang Chang, Zhao Yan, Li Ke-Xiang, Li Xiang-Li Jun 2022

Research On Alcohol Prediction Model Based On Lstm And Iga-Bp, Zhang Jian-Hua, Shang Jian-Wei, Wang Chang, Zhao Yan, Li Ke-Xiang, Li Xiang-Li

Food and Machinery

Objective: In order to solve the problem of inaccurate detection of alcohol accuracy due to manual "flower picking" in the segmented liquor picking process. Methods: Designed and built a segmented liquor taking system based on alcohol accuracy modeling. The research collected tuning fork frequency values, tuning fork built-in temperature values, alcohol solution temperature values and pump speed values under dynamic conditions in different modes of alcohol solutions with different concentrations, implemented adaptive tuning fork frequency filtering and dynamic compensation based on least mean square algorithm (LMS) and long short-term memory network (LSTM), and built a liquor accuracy prediction model based …

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On Line Fast Detection Of Defective Rice Flour Based On Machine Learning Algorithm, Tan Lu-Min, Feng Xin-Gang Jun 2022

On Line Fast Detection Of Defective Rice Flour Based On Machine Learning Algorithm, Tan Lu-Min, Feng Xin-Gang

Food and Machinery

Objective: To realize the rapid on-line detection of defective rice flour. Methods: Non-contact data acquisition of rice flour blocks through cameras, image upload and processing, obtained the contour perimeter and area, approximate contour perimeter and area, approximate contour points and radius of the contour circle. According to the characteristics of rice flour block sample data, the SVM classification algorithm was used to analyze the sample set composed of multi feature data of rice flour block. Results: Compared with five algorithms, the average accuracy of GBDT classification algorithm was 89% with elapsed time of 1.10 s. The average accuracy of KNN …

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