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Articles 2401 - 2430 of 5215
Full-Text Articles in Food Biotechnology
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Food and Machinery
This review summarized the recent researches on the bioactivity of theaflavin-3,3’-digallate (TFDG) and its action mechanisms, including anti-oxidation, anti-cancer, anti-inflammatory, anti-viral as well as anti-metabolic syndrome. Meanwhile, the perspective of such research was discussed, so as to promote the further studies of red tea resources and the exploitation of health products.
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin
Food and Machinery
A kind of omnidirectional mobile robot based on the overhead track was studied. According to the motion characteristics, the system model of the controller, driving mechanism and the executed object were established. The stability of the impact and the interference of the inertia action on the system performance of the executed object were analyzed. The transient performance was analyzed by Matlab simulation, compared with the undisturbed system state, the feedback closed-loop of increasing speed (Kcs) was found improving the stability of the system. It was concluded that the dynamic performance of the system could be kept in the optimal state …
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish, Chen Kang-Ming, Liu Xiao-Li, Xu Yan-Shun, Xia Wen-Shui
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish, Chen Kang-Ming, Liu Xiao-Li, Xu Yan-Shun, Xia Wen-Shui
Food and Machinery
Taking the White Business fish as the research object, explored effects of different frying temperature (160, 180 and 200 ℃) and frying time (0, 20, 40, 60, 80, 100, 120, 150 and 180 s) to moisture loss of White Business fish and oil absorption rate. Used specific exponential equation of mass transfer in the process of fried dynamics for curve fitting. At the same time,the water activity of White Business fish after frying was measured, and the relationship between water activity and water content was established. The color, hardness, chewiness, surface hardness and toughness of fried White Business fish were …
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
Food and Machinery
In this experiment, the bitter taste substances of cocoa beans at different baking temperatures were separated, and then analyzed. Based on the concept of sensory evaluation and relative flavor activity value, the main components involved in the formation of bitter taste of cocoa beans were screened out. The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS. The results showed that: ① there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract, including 7 alcohols, 5 acids, 9 esters, 8 aldehydes, 6 ketones and 2 alkenes; …
Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na
Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na
Food and Machinery
This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have …
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong
Food and Machinery
Soluble solids content (SSC) is the main internal quality index of navel orange, in order to detect the SSC of navel orange by the combination of visible/near infrared spectroscopy and variable selection method, 141 samples of calibration set and 47 samples of prediction set were used. The transportation speed of navel orange was 0.3 m/s. The visible/near infrared spectra of navel orange samples were collected online by a USB4000 micro spectrometer. Firstly, uninformative variable elimination (UVE) and genetic algorithm (GA) were used to prescreen the wavelength variables in the wavelength range of 650~950 nm, then competitive adaptive weighted sampling (CARS) …
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian
Food and Machinery
The non-sterile compound beverage was used as the control. By setting different combinations of low and high pressure, holding time, low-pressure time ratio, and synergistic temperature, the single-factor and orthogonal experiments were used to perform ultra-high-pressure sterilization on the passion fruit-pitaya compound beverage. Determined the changes of the total number of colonies, mold and yeast, pH, soluble solids, stability coefficient and color difference △E, and other indicators, and studied the effects on the quality of the compound beverage and determine the optimal ultra-high pressure sterilization process conditions. Results, after the combination of low and high pressure of 200 MPa/550 MPa, …
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Food and Machinery
In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of …
Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging, Shubham Sharma, Amit Jaiswal, Brendan Duffy, Swarna Jaiswal
Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging, Shubham Sharma, Amit Jaiswal, Brendan Duffy, Swarna Jaiswal
Articles
Active natural antibacterial blend of poly(lactide) - poly(butylene adipate-co-terephthalate) (PLA-PBAT) incorporated with ferulic acid was formed by solvent casting method. The influences of FA on the structural, colour, optical, thermostability and antibacterial efficiency of PLA-PBAT blend films were studied. On the incorporation of the FA, the thickness of the film was increased by 1.5–10 %. The tensile strength (TS) of the FA incorporated blend film increased to a value of 10.78 MPa at 10 wt% as compared to the control film which has 5.42 MPa. The temperature of degradation of the film increases as the FA content increases in the …
Pcr Cloning Combined With Dna Barcoding Enables Partial Identification Of Fish Species In A Mixed-Species Product, Anthony J. Silva, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg
Pcr Cloning Combined With Dna Barcoding Enables Partial Identification Of Fish Species In A Mixed-Species Product, Anthony J. Silva, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg
Food Science Faculty Articles and Research
DNA barcoding is a valuable tool for regulatory identification of fish species; however, it does not perform well when multiple species are present within the same food product. Therefore, the objective of this study was to examine the use of PCR cloning to identify fish in a mixed-species product that cannot be identified with standard DNA barcoding. A total of 15 fish ball mixtures were prepared with known amounts of Nile tilapia (Oreochromis niloticus), Pacific cod (Gadus macrocephalus), and walleye pollock (Gadus chalcogrammus). Three subsamples from each fish ball underwent DNA extraction, full DNA barcoding (655 bp), and mini-barcoding (226 …
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade
Food Science (MS) Theses
Ferrous iron chelating, ABTS radical scavenging, and ferric reducing antioxidant activity of mushroom stipe peptides obtained using Protamex® and V8 protease has not been investigated. Additionally, the effects of peptides on protein carbonyl formation during myofibrillar oxidation is unknown. Oxidation of lysine, arginine, and proline in myofibrillar protein from red meat results in reduced meat quality owing to changes in water composition. Therefore, the objective of this study was to compare the antioxidant performance of <1 kDa and 1-3 kDa mushroom peptides obtained by Protamex®-V8 hydrolysis against mushroom hydrolysate, mushroom protein, and mushroom stipe for radical scavenging, ferrous chelating, and ferric reducing activity, as well as their effects on protein carbonyl formation within a protein oxidation system. <1 kDa peptides exhibited significantly higher (p < 0.05) in-vitro ferrous iron chelating activity and ABTS radical scavenging activity as compared to mushroom stipe and 1-3 kDa peptides. Whereas, 1-3 kDa peptides demonstrated significantly …
Research Progress On The Function And Application Of Honeysuckle Flowers From Different Resources, Yang Lan, Liu Dong-Bo, Shu Li, Huang Bin
Research Progress On The Function And Application Of Honeysuckle Flowers From Different Resources, Yang Lan, Liu Dong-Bo, Shu Li, Huang Bin
Food and Machinery
To compare the functions and applications of honeysuckle from different plant resource and provide references for the further development and utilization of them, combined query systematically on the databases of cnki, PubMed and others about the studies on function and application of honeysuckle were undertaken, and then the reviews were summarized. Numerous studies on Lonicera japonica Thunb. were done, while less studies on the other four species of Lonicera flos. Lonicera flos had the equivalent functions with Lonicera japonica flos, and Lonicera flos with the traits of good quality, high output and low price had better development and utilization …
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
Food and Machinery
This study introduced the healthier choice symbol system in Singapore from the specification and use requirements, application procedures, scope of application and so on. It is found that Singapore is the first Asian country to implement the food FOP labeling system, whose experience is of great significance to China and even most Asian countries. China's FOP labeling system should have sufficient basis, strictly regulate the application and use behavior, and appropriately expand the scope of application.
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
Food and Machinery
In this article, the external digestion of konjac tofu mixed with starch was studied by simulating oral, gastric and small intestine digestion, and the remaining part of the digestion was used as a substrate for in vitro fermentation of mouse cecum, and its fermentation performance in the cecum was studied. The results showed that pure konjac tofu was not digested in the mouth, stomach and small intestine, and the konjac tofu mixed with starch could be partially hydrolyzed in the mouth and not hydrolyzed in the stomach, most of the hydrolysis can be completed within 20 min. But compared with …
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein, Liu Li-Li, Dai Xiao-Ning, Yang Xiao-Pan, Liu Yu, Zhang Xiao-Li, Wei Xiao-Hua
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein, Liu Li-Li, Dai Xiao-Ning, Yang Xiao-Pan, Liu Yu, Zhang Xiao-Li, Wei Xiao-Hua
Food and Machinery
In order to investigate the effect of spray freeze drying (SFD) on the structure and functional properties of egg albumin, it was compared with the egg white powder by spray drying (SD), and analyzed by the texture analyzer and differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and low field nuclear magnetic resonance (LF-NMR) to determine the structure and properties. The results showed that the denaturation temperature of SFD powder was 15.7 ℃ lower than that of SD powder, and the surface sulfhydryl content was 42.40% lower. The ratio of α-helix and β-sheet structure of …
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet, Liu Ting, Zhang Shao-Ying, Wu Xue, Liu Bin
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet, Liu Ting, Zhang Shao-Ying, Wu Xue, Liu Bin
Food and Machinery
In order to reveal the change of cellulose structure and physical property caused by ultra micronization, cellulose power was treated through different concentrations of sodium hydroxide and then broken by using high pressure jet. The microstructure, size and physical properties of microfabrication were explored. After pretreatment with 10% NaOH solution (70 ℃, 1 h) and high pressure jet treatment, the diameter of the crude microfabrication decreases from 5.0~50.0 μm to 0.1~1.0 μm, and the length decreases from 20.0~200.0 μm to 1.0~10.0 μm. The peak value of cellulose particle size distribution curve was reduced from 158.0 μm to 10.0 μm. The …
Metabolomics Analysis Of 1-Propanol Effect On Rhodococcus Opacus Pd630, Chu Mei-Yun, Zhang Lin-Shang, Lou Wen-Yong, Zong Min-Hua, Tang Yu-Qian, Xu Xiao-Fei, Yang Ji-Guo
Metabolomics Analysis Of 1-Propanol Effect On Rhodococcus Opacus Pd630, Chu Mei-Yun, Zhang Lin-Shang, Lou Wen-Yong, Zong Min-Hua, Tang Yu-Qian, Xu Xiao-Fei, Yang Ji-Guo
Food and Machinery
Ultra Performance Liquid Chromatography-Triple-Time of Flight Mass Spectrometer (UPLC-Triple-TOF/MS) was used for non-target metabolomics analysis of metabolites in Rhodococcus opacus PD630 in the presence of 1-propanol. Then a multivariate statistical analysis as well as an identification of differential metabolites was conducted for it.The results showed that there were 54 differential metabolites between the experimental group and the control group at 48 h, and 61 differential metabolites at 72 h. The decrease of short peptides and the increase in the degree of unsaturation of phospholipids were major metabolite changes. Meanwhile, a significant increase in propionyl CoA was observed(P＜0.001). The fatty acid …
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497, Yin Bo-Xing, Shi Jun-Kang, Kong Ling-Hui, Yang Ren-Qing, Ai Lian-Zhong, Xiong Zhi-Qiang
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497, Yin Bo-Xing, Shi Jun-Kang, Kong Ling-Hui, Yang Ren-Qing, Ai Lian-Zhong, Xiong Zhi-Qiang
Food and Machinery
In order to improve bile salt tolerance in L. fermentum, four BSH genes (BSH1,BSH2,BSH3, and BSH4) from L. plantarum AR113 were transformed into L. fermentum AR497. The result showed that heterologous expression of these four BSHs can improve the bile salt tolerance of L. fermentum. At the concentration of 2.0 mg/mL sodium glycodeoxycholate, engineered L. fermentumwith BSH2 expression had the lowest lethality, while other strains were completely inhibited. BSH activity showed that BSH2 expressing strain had the highest enzyme activity with 57.74 U/mL, which was 2.88 times higher than that of the control strain harboring empty plasmid.
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating, Li Ya-Ru, Zhong Hai-Yan, Long Qi-Zhi
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating, Li Ya-Ru, Zhong Hai-Yan, Long Qi-Zhi
Food and Machinery
Taking the 5 kinds of polyphenols, including propylgallate, quercetin and etc., to evaluate the oxidation stability of oil-tea camellia seed oil during heating by the Rancimat and drying oven methods were used, the effects of exogenous polyphenols on the oxidation stability of oil-tea camellia seed oil were studied at 180 ℃. Results: The reduction times were prolonged as the concentrations of polyphenols increased; and propyl gallate had the best antioxidant effect. During the heating process at 180 ℃, the 5 kinds of polyphenols retarded the increase of acid value with no significant different among the polyphenols (P＞0.05). Peroxide value, p-anise …
Isolation And Identification Of Amylase Bacterial And Optimization Of Enzyme Production Conditions By Response Surface, Liu Yan-Bo, Zhang Shi-Kai, Zhao Zhi-Jun, Wang Xian, Pan Chun-Mei, Sun Xi-Yu
Isolation And Identification Of Amylase Bacterial And Optimization Of Enzyme Production Conditions By Response Surface, Liu Yan-Bo, Zhang Shi-Kai, Zhao Zhi-Jun, Wang Xian, Pan Chun-Mei, Sun Xi-Yu
Food and Machinery
The amylase-producing bacteria were isolated and screened from the old liquor of Dadian, and the retort was used to perform the preliminary screening by the iodine fumigation method. The amylase activity was measured by rescreening, combined with colony morphology observation, 16S rDNA homologous sequence analysis, and physiological and biochemical screening. The high-yield amylase bacteria were identified to study the single factors affecting the ability of the bacteria to produce amylase, including carbon sources, fermentation time, initial pH and inoculum size, and the optimal enzyme production conditions were determined by response surface optimization. The results showed that strains 6-10 were Bacillus …
Interaction Of Potato Starch-Wheat Protein Blend System And Its Effect On The Properties Of Compound Noodles, Qu Zhan-Ping, Ren Guang-Yue, Zhang Ying-Min, Duan Xu
Interaction Of Potato Starch-Wheat Protein Blend System And Its Effect On The Properties Of Compound Noodles, Qu Zhan-Ping, Ren Guang-Yue, Zhang Ying-Min, Duan Xu
Food and Machinery
The thermal characteristics, viscosity characteristics of potato starch-wheat protein blends and microscopic characteristics, crystal structure, infrared spectrum and texture characteristics of the composite noodles were determined. Results: In the interaction of potato starch-wheat protein blend system, the wheat protein inhibits the starch gelatinization, causing the original phase transition peak of starch to move to high temperature, and wheat proteinweakens the viscosity of the system. The starch structure is diluted to some extent. The potato wheat compound noodles have lower crystallinity than the common wheat noodles. The amorphous starch has more conformation and stronger water holding capacity. The hardness, viscosity and …
Study On Steam Detection Method Of Chinese Spirits Steamer-Filling Operation Based On Support Vector Machine, Tian Wan-Chun, Zhang Gui-Yu, Tuo Xian-Guo, Wu Hao-Han, Shi Xiao-Shi
Study On Steam Detection Method Of Chinese Spirits Steamer-Filling Operation Based On Support Vector Machine, Tian Wan-Chun, Zhang Gui-Yu, Tuo Xian-Guo, Wu Hao-Han, Shi Xiao-Shi
Food and Machinery
Aiming at the problem of low accuracy of steam detection in the process of automation of "steam detection and steaming" of Chinese spirits. This paper proposes a steam detection method based on support vector machine (SVM) to improve the accuracy of automatic steam detection. First, the infrared thermal imager is used to collect the infrared grayscale image of the surface of the wine cellar in the barrel and perform histogram processing, then extract histogram’s multiple features. Combined with the engineering experience to add tags to form the training set, and through the support vector machine training to obtain the exploration …
Validation Of The Method For Determination Of Aflatoxin B1 By Qd-Infinity Immunofluorescence Method In Grain, Hu Yuan-Bin, Xu Yan-Xia, Wang Da-Neng, Ma Zhi, Ni Xiao-Ying, Tang Yan-Ping, Yu Yang
Validation Of The Method For Determination Of Aflatoxin B1 By Qd-Infinity Immunofluorescence Method In Grain, Hu Yuan-Bin, Xu Yan-Xia, Wang Da-Neng, Ma Zhi, Ni Xiao-Ying, Tang Yan-Ping, Yu Yang
Food and Machinery
A method for rapid determination of aflatoxin B1 in grain based on QD-Infinity immunofluorescence was established with QD-Infinity as fluorescent probe. In order to confirm the accuracy of this method, multiple methods were used to evaluate the uniformity of the test results of AFB1 in grain which was determined by the QD-Infinity immunofluorescence method, high performance liquid chromatography and enzyme association immunoadsorption, respectively. Moreover the repeatability of the method and the difference between stations were investigated. The detection results of the superconducting point-immunofluorescence method for grain samples such as rice and corn were consistent with those of high performance …
Establish Ment Of A High-Speed Method With Simultaneous Determination Of Multi-Component Sweeteners And Preservatives In Food, Cheng Shui-Lian, He Jian-Guo, Lu Gui-Ying, Yan Xu-Chao, Fu Bai-Ting
Establish Ment Of A High-Speed Method With Simultaneous Determination Of Multi-Component Sweeteners And Preservatives In Food, Cheng Shui-Lian, He Jian-Guo, Lu Gui-Ying, Yan Xu-Chao, Fu Bai-Ting
Food and Machinery
A qualitative and quantitative analysis method has been established forsimultaneous determination of six kinds of sweeteners (sodium cyclamate, saccharinsodium, acesulfame K, trichlorosucrose, aspartame and neotame) and five kinds of preservatives (natamycin, sodium benzoate, potassium sorbate, sodium dehydroacetate and sodium diacetate) in food by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample did not need to derive and purify, directing ultrasound extraction with methanol and water, separated on a Shim-pack-ODS Ⅲ column (75 L ×2.0 mm, 1.6 μm), used acetic acid ammonium (10 mmol/L)-methanol as the mobile phase for gradient elution. The ionization efficiencies of target compounds in mass spectrometry were analyzed …
Establishment And Experimental Verification Of Simulation Model On Turnover Motion Of Ovoid Agricultural Products, Jiang Song, Chen Qi-Ying, Zhu Ti-Cao, Chen Zhang-Yao
Establishment And Experimental Verification Of Simulation Model On Turnover Motion Of Ovoid Agricultural Products, Jiang Song, Chen Qi-Ying, Zhu Ti-Cao, Chen Zhang-Yao
Food and Machinery
In order to further explore the influential factors and dynamic characteristics of turnover motion in the automatic orientation of pointed end and blunt end of the ovoid agricultural products, to reduce actual test costs, a digital virtual prototype (simulation model) consisting of ovoid products, conveying roller and guide rod is designed and built. Using the ADAMS simulation technology, the process of the ovoid body's turnover motion is simulated, and a measurement method for the rolling distance and effect distance of guide rod in the simulation experiment is created. On this basis, the simulation values and actual test values under different …
Numerical Simulation And Optimization Of Piping Turbulence In Bubbling Fish Cleaner, Li Lu, Zhang Zhi-Ming, Wu Wen-Jin, Wang Lan, Xiong Guang-Quan, Shi Liu
Numerical Simulation And Optimization Of Piping Turbulence In Bubbling Fish Cleaner, Li Lu, Zhang Zhi-Ming, Wu Wen-Jin, Wang Lan, Xiong Guang-Quan, Shi Liu
Food and Machinery
First, Fluent software was used to numerically simulate the internal flow field of the shunt tube in the bubbling line, and standard k-ε turbulence model was applied to simulate the velocity profile of each vent gas on the manifold. The results showed that 40 cm was the opportune length of the shunt tube to obtain the similar flow rate of each gas jet, and the uniform and controllable bubbles. Then, the Mixture multiphase flow model and the extended standard k-ε turbulence model were used to simulate of the jet aperture and the hole spacing on the shunt tube. The results …
Design And Test Of An On-Line Measuring System For Vacuum Freezing Dryer, Zhao Hai-Bo, Peng Xin, Wu Kun, Dai Jia-Ao
Design And Test Of An On-Line Measuring System For Vacuum Freezing Dryer, Zhao Hai-Bo, Peng Xin, Wu Kun, Dai Jia-Ao
Food and Machinery
To obtain real-time water contents and temperatures of vacuum freezing drying process, and to facilitate monitoring of drying process, a novel online measuring system (OMS) for vacuum freezing dryer was proposed and experimental tests were carried out. The system was composed of a microcontroller, a strain pressure sensor, a thermal resistance, modulus conversion modules, an OLED screen and other components. Wireless data transmission was used, and temperature correction and vibration reduction were carried out in the design. Experimental tests showed that the system could be used to measure the weight, moisture content and temperature in real time during the vacuum …
Dimension Detection Of Micro Parts Based On Universe Quantum Algorithm, Xiong Bao-Yu, Jian Qing-Ping
Dimension Detection Of Micro Parts Based On Universe Quantum Algorithm, Xiong Bao-Yu, Jian Qing-Ping
Food and Machinery
Dimension detection of micro parts was proposed based on universe quantum algorithm. The operation efficiency of the quantum algorithm was improved by using the master-slave space structure, and the edge of micro-parts was detected by non-orthogonal quadratic B-spline wavelet and least square wavelet support vector regression, with the dimension detection of micro parts process. Experimental simulation showed that the universe quantum algorithm had smaller fluctuation range for the dimension measurement data of micro parts, and the variance value was lower than other methods. The measurement variance of outer wheel diameter reduced 75.29%, 78.40%, 64.47%, 60.95% and 52.15%, respectively, comparing with …
A Design Of The Device For Clam Sorting And Impurity Removing, Bao Cheng-Wei, Duan Lan, Song Meng-Hua
A Design Of The Device For Clam Sorting And Impurity Removing, Bao Cheng-Wei, Duan Lan, Song Meng-Hua
Food and Machinery
In order to optimize the traditional manual method for clam sorting, a device was designed, based on the biological characteristics of clams and the principle of centrifugation and different density, to solve the problem of clam sorting, screening and impurity removing. The devicewas composed of three grades of rings with different clearance rollers for screening clams with different shell thickness. It could screen out small shells, conch and gravel. Through simulation analysis, the structural strength and stiffness of the device met the design requirements. Through the application, it was proved that the equipment could effectively improve the efficiency and accuracy …
Design And Analysis Of The Cylinder Cam Mechanism Of The Group Cover Machine, Li Gan, Yin Cheng-Long, Jiang De-Fu, Ke Wan
Design And Analysis Of The Cylinder Cam Mechanism Of The Group Cover Machine, Li Gan, Yin Cheng-Long, Jiang De-Fu, Ke Wan
Food and Machinery
The cam profile of the cylindrical cam mechanism of the bottle cap assembly machine is designed, the curve is fitted, the three-dimensional model of the SolidWorks is established, and the cylindrical cam and the cylindrical cam of the sinusoidal curve fitting are simulated in Adams by the cylindrical cam and the sinusoidal curve fitting of the five polynomial curve fitting. The result of the simulation is compared and analyzed, which shows that the design of the cam wheel can be used in the manufacture of the cylindrical cam mechanism of the actual group cover machine.