Open Access. Powered by Scholars. Published by Universities.®

Food Biotechnology Commons™

Open Access. Powered by Scholars. Published by Universities.®

Discipline
Institution
Keyword
Publication Year
Publication
Publication Type
File Type

Articles 4231 - 4260 of 5215

Full-Text Articles in Food Biotechnology

Timing Analysis And Methods To Improve The Speed Of The Packaging Machine, Wu Yunzhang, Chen Liang, Feng Yu Oct 2016

Timing Analysis And Methods To Improve The Speed Of The Packaging Machine, Wu Yunzhang, Chen Liang, Feng Yu

Food and Machinery

It was focused on the automatic vertical bag forming-filling-sealing machine (packaging machine for short) and the exploring the relationship between its stability and action sequence in this study. Therefore, it was concluded that three important factors contributed to restricting the speed of the packaging machine, including the transverse sealing, the filling, and the carrying film action time. Moreover, a specific measure of improving the packaging speed was proposed, i.e., designing faster transverse sealing driving mechanism and adding a guide plate above the transverse sealing, trying to keep the bulk product dropping together, and changing the general motor to servo motor …

Go to article

Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory, Chen Shuwen, Guo Yiting Oct 2016

Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory, Chen Shuwen, Guo Yiting

Food and Machinery

Introduces the present situation of preparation of hot water for production process of carbonated drinks plant in China. Referring the traditional scheme of condensation heat recovery in refrigerating unit, the heat recovered from the condensation can preheat the water for steam boil and producing low temperature hot water, then the energy consumption of boilers will be reduced. This new scheme can save large amount of energy of carbonated drinks plant for reference.

Go to article

Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing Oct 2016

Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing

Food and Machinery

The freezing process of numerical model, solving differential equations, predicting freezing time and analyzing of air supply velocity, temperature and methods were reviewed. The application of numerical simulation technology in food freezing process was discussed. The numerical simulation methods for different freezing objects were also summarized, which would be useful for the future application of numerical simulation methods in the process of heat transfer of foods.

Go to article

Application Of Bayesian Network For Quantitative Microbial Risk Assessment, Liu Jing, Yang Jiaxin, Guan Xiao Oct 2016

Application Of Bayesian Network For Quantitative Microbial Risk Assessment, Liu Jing, Yang Jiaxin, Guan Xiao

Food and Machinery

In this paper, the basic theory of microbial risk assessment was introduced, and the software modules used to establish predictive microbial models were concluded. The characteristics of Bayesian networks and its application in the food-borne microbial quantitative risk assessment were also summarized. Therefore, its future application in microbial quantitative risk assessment were prospected.

Go to article

Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin Sep 2016

Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin

Food and Machinery

The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin …

Go to article

Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun Sep 2016

Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun

Food and Machinery

Fmoc-F was utilized for embedding of clove oil. The results demonstrated that Fmoc-F hydrogel could prevent the volatilization and achieve the controlled-release of clove oil. The loading efficiency of Fmoc-F gel was 98.69%, much higher than the one achieved with β-cyclodextrin. When pH was above 6.5, the decomposition rate of Fmoc-F hydrogel was less than 9.0%, and this could prevent the volatilization of clove oil. When pH was adjusted from 6.5 to 6.0, the structure of hydrogel began to disaggregate, and the decomposition rate was around 36%. When pH was below 5.0, the hydrogel disaggregated completely. Then the clove oil …

Go to article

Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong Sep 2016

Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong

Food and Machinery

The influence of TGase and additives on gel hardness, cohesiveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2%, pH was 7, at 45 ℃ for 1.0 h. The TGase can significantly enhance the texture properties of mussel surimi. The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the optimal amount of potato starch, egg white and gluten were 6%, 6% and 9% respectively. It provides a theoretical foundation for the optimization of texture properties …

Go to article

Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng Sep 2016

Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng

Food and Machinery

The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a* value of mutton sample was less than that of 4 min treatment (P<0.05), while b*、c …

Go to article

Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti Sep 2016

Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti

Food and Machinery

The drying characteristics and color changing experiments of apricot were investigated under different drying temperatures, air velocities and high-voltage electric field respectively. The results were as following. ① The drying time was shortened by increasing air temperatures or velocities. ② Weibull function could simulate the drying curves of apricot. The scale parameter (α) related with the temperature and air velocity and decreased with the increasing of either drying temperature or velocity. The shape parameter (β) was depended on the drying method. ③ The moisture effective diffusivity coefficient was 1.88×10-10～3.18×10-10 m2/s, and the activation energy was …

Go to article

The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong Sep 2016

The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong

Food and Machinery

The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of …

Go to article

Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang Sep 2016

Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang

Food and Machinery

To establish a rapid assay for Vibrio vulnificus (V. vulnificus) detection, a quantitative real-time PCR (qRT-PCR) method was developed targeting vvhA gene of V. vulnificus . The results showed that the tests for 15 strains of different bacteria by using this method, only the ones of V. vulnificus were positive, indicating high specificity of qRT-PCR. Moreover, the sensitivity of this specific method was 15 CFU/mL. Further stability and reproducibility test results showed that the coefficient of variation of Ct values of four duplicates were less than 2%. In addition, a total 2 positive samples for V. vulnificus were detected from …

Go to article

Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection, Guo Cheng, Ma Yue, Liang Mengxing, Yan Hui Sep 2016

Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection, Guo Cheng, Ma Yue, Liang Mengxing, Yan Hui

Food and Machinery

The soluble solid content (SSC), one of the important index for evaluating the qualities, in a single grape were measure real-timely and non-destructively in this study, This might help to improve the management of the fruits as well as prolong their storage time, satisfying the needs of different customers. The near infrared (NIR) spectra of grapes was detected by using a hand-held NIR spectrometer, wavelength ranging from 950 to 1, 650 nm. Based on partial least squares (PLS) data, the prediction model for SSC content in grapes was established. In order to reduce redundancy and uninformative variables while increase prediction …

Go to article

The Situation And Improvement Of The Public Participation Mechanism Under The Background Of Food Safety Social Co-Governance In China, Li Hongfeng Sep 2016

The Situation And Improvement Of The Public Participation Mechanism Under The Background Of Food Safety Social Co-Governance In China, Li Hongfeng

Food and Machinery

The principle of food safety social co-governance was put forward in the newly revised and implemented China Food Safety Law, which points out the development direction for the food safety governance in China. The public, as the main participant of the food safety social co-governance, is the inevitable choice of the food safety governance in theory and practice. Currently, the atmosphere for the public participation in the food safety social co-governance is also gradually coming into being, but the public participation still is faced with many problems such as the low degree of the organization, lack of interactivity in participation, …

Go to article

Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain, Zhu Songjie Sep 2016

Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain, Zhu Songjie

Food and Machinery

Tourism food safety is the important foundation for sustainable development of Tourism. Starting from the tourism food industry chain, this article analyzed the relationship between the tourism food industry chain and tourism food safety by studying the characteristics of complexity, biochemical, and hysteresis of tourism food industry chain. Thus, aiming at the existing problems of tourism food industry chain in our country, such as unbalanced development, asymmetric information, profit distribution imbalance, low degree of the scale, this article put forward the corresponding countermeasures and suggestions for risks and problems of food safety in China, such as forming the interests-coordination mechanism …

Go to article

Dynamic Characteristics Of Quick Actuating Valve Of Expangding Machine, Ma Li, Sun Guoyou, Fang Shuqi, Bai Jing Sep 2016

Dynamic Characteristics Of Quick Actuating Valve Of Expangding Machine, Ma Li, Sun Guoyou, Fang Shuqi, Bai Jing

Food and Machinery

No abstract provided.

Go to article

Research Of Designing Compression Equipment With Open Mold And Closed Mold For Potato Pulp Processing, Guo Wenbin, Gao Jingjing, De Xuehong Sep 2016

Research Of Designing Compression Equipment With Open Mold And Closed Mold For Potato Pulp Processing, Guo Wenbin, Gao Jingjing, De Xuehong

Food and Machinery

The purpose of this research was to design and manufacture a multifunctional equipment for processing potato pulp and its mixture with other agroforestry wastes. The equipment combined the methods of compressing with both open and closed mold, considering adequately the densification and dewatering characteristics of potato pulp. During the compressing, the closed and open mold can be converted to each other flexibly by changing the piston of a sleeve. By this means, it is easy to observe and compare the effectiveness of the two methods. Moreover, the densification and dewatering of potato pulp under different conditions were investigated. Finally, the …

Go to article

Design Of Automatic Steam Control Of Integrated Processing Device For Fish Noodle, Cheng Hong, Jiang Zhigang, Fan Zhuo, Xiang Peng Sep 2016

Design Of Automatic Steam Control Of Integrated Processing Device For Fish Noodle, Cheng Hong, Jiang Zhigang, Fan Zhuo, Xiang Peng

Food and Machinery

A fish noodles integrated processing device, with steam volume controlled automatically, was designed in this study. Using this device, the thickness of fish noodles and operation speed could be detected real-timely. A least square method was used to calculate the corresponding steam volume, and then a smart the intelligent control of steam was realized. Simultaneously, the automatic operation of pressuring, steaming and cutting was integrated, by using motor-driven transmission shaft, and then transmission belt was driven to run fish noodle. The fish noodles device could ensure the quality of fish noodle processing and provide technical support for both the producing …

Go to article

A Design Of Transfer Robot Based On Electro-Pneumatic Controlling Technologies, Qian Min, Zhang Xingguo Sep 2016

A Design Of Transfer Robot Based On Electro-Pneumatic Controlling Technologies, Qian Min, Zhang Xingguo

Food and Machinery

A type of transfer robot was designed based on electro-pneumatic controlling technologies and module structure combination. Structure of the robot was explained in detail, and the corresponding draw for the working principle of the pneumatic system adopted valve island technology was analyzed. Furthermore, the control program and hardware of the control system were demonstrated. The electro- pneumatic transfer robot integrated the characteristics of cylindrical coordinates and polar (ball) coordinates, it can achieve 5 degrees of freedom movement.

Go to article

Improvement And Application Of Et22 Pneumatic Separator, Zhang Liangbin, Luo Fuwei, Fan Mingdeng, Xu Dayong Sep 2016

Improvement And Application Of Et22 Pneumatic Separator, Zhang Liangbin, Luo Fuwei, Fan Mingdeng, Xu Dayong

Food and Machinery

To solve the problems of ET22 Pneumatic Separator for high-speed belt machine, which is easy to deviation and pneumatic separator chamber leakage of large amount of material, two methods were put forward. On the one hand, transformed the fixed type of retaining belt into a movable type to ensure side seal, avoided material into high speed belt conveyor main roller and the driven roller caused by high speed belt deviation, on the other hand in the pneumatic separator chamber installed wind guiding device, and the wind was guided to the end of halftone, through the wind on the halftone back …

Go to article

Improved Design And Application Of Loosening Feeder For Reconstituted Tobacco, Song Weimin, Zhang Jie, Wang Dong, Zhao Yongzhen, Li Chunguang, Yu Guodong Sep 2016

Improved Design And Application Of Loosening Feeder For Reconstituted Tobacco, Song Weimin, Zhang Jie, Wang Dong, Zhao Yongzhen, Li Chunguang, Yu Guodong

Food and Machinery

To solve paper-process reconstituted tobacco loose problem, a reconstituted tobacco feeder with automatic loosening function was designed, which was composed of an automatic loosening device, a control high roller schematic, a silo and an electronic control and security systems. Reconstituted tobacco was conveyed to the automatic loosening device via the feeding belt, the loosened tobacco entered silo discharge beltr, which could be adjusted according to the silo. The results of application showed that there was no obvious tobacco breakage, Compared with the traditional way, the loosen rate and medium rate raised by 0.8 and medium rate 2 percentage points, fragment …

Go to article

Development Of Man-Machine Interaction System For Product Modeling, Zhao Jing Sep 2016

Development Of Man-Machine Interaction System For Product Modeling, Zhao Jing

Food and Machinery

In view of designing experience and customization demand for the consumer, the man-machine interaction technology is applied in industrial product design and system development. With involute spur gears as a research example, parametric interaction design interface of gear product is developed which utilizing feature modeling, parametric function and secondary development technique of CREO tool. In the Visual Studio compile environment, can not only realized the editing, modification and reconstruction of the gear’s geometry model conveniently and quickly, but also improve the design efficiency and plasticity of the gear product. Through implement process exploring of the gear product’s operational mode of …

Go to article

Design Of Filter Error Prevention Supervising System, Li Yuliang, Zhu Liming, Qian Yongan, Zhang Lihong, Liu Wanli Sep 2016

Design Of Filter Error Prevention Supervising System, Li Yuliang, Zhu Liming, Qian Yongan, Zhang Lihong, Liu Wanli

Food and Machinery

In order to realize the real-time supervising of filter supply procedure, a filter error prevention system was development, based on WINCC, which integrated the technology of PLC, RFID and OPC. This system could show and supervise the whole procedure by data collection and analysis, realize the comparison of the status between the filter exchange center and the filter in use and transfer the monitoring pages to all terminal distributed nodes. The result showed that this system had realized error prevention of the whole filter applying procedure, and enhanced the level of lean management.

Go to article

The Designation Of Online Water Quality Monitoring System About The Water Purifier Based On The Internet Of Things, Diao Yifeng, Li Uliping, Chen Can, Yang Peigang, Chen Wei, Chen Qiong Sep 2016

The Designation Of Online Water Quality Monitoring System About The Water Purifier Based On The Internet Of Things, Diao Yifeng, Li Uliping, Chen Can, Yang Peigang, Chen Wei, Chen Qiong

Food and Machinery

The running information of water purification machines, including the temperature, flow rater, inlet pressure and some information related to filter quality of water was collected and analyzed in this study. In order to obtain these data real-timely, an acquisition system using ARM single chip microprocessor was designed based on embedded technology, and it could send the real time data of running state to the management information system in factory and the related users. The results showed that the system has such advantages as good real time, high cost performance and high reliability, therefore it could deal with the present problem …

Go to article

Research On Minimalism And Style Characteristics Of Japanese Contemporary Food Packaging, Lin Haiyan Sep 2016

Research On Minimalism And Style Characteristics Of Japanese Contemporary Food Packaging, Lin Haiyan

Food and Machinery

Japanese Contemporary food packaging is featured by strong national characteristics and modern minimalism, recognized by designers and consumers, which is worthy of reference and learning. Through probing into the origins and historical contexts of minimalism in Japanese food packaging and by virtue of specific cases, this paper is aimed at expounding the minimalism of contemporary Japanese food packaging and gaining some enlightenment about Chinese food packaging designs from the law of parsimony.

Go to article

The Research Of The Packaging Design Process On Traditional Food, Tong Ling, Zhang Jian Sep 2016

The Research Of The Packaging Design Process On Traditional Food, Tong Ling, Zhang Jian

Food and Machinery

Analyzing and elaborating of the whole process of traditional food packaging design were reviewed. Our design conformed to the idea of green packaging and minimalism, as well as expressed both the traditional food culture and the design of industrialization circuit of the process. Moreover, the market position of traditional food was also analyzed. The traditional food was designed in accordance with the packaging style, material selection, structure optimization, visual language and so on. At the same time, we should implement and pay more attention to the packaging of traditional foods, and inherit the carrier function of traditional culture. We devoted …

Go to article

Safety, Interest And Humanity On Package Design Of Kids Food, Yang Ping Sep 2016

Safety, Interest And Humanity On Package Design Of Kids Food, Yang Ping

Food and Machinery

Safety, interest and humanity is the main value of children's food packaging design. However, the children's food packaging design still exists many problems, such as lacking of children’s angle of view, excessive pursuit of profits and ignore safety, can not correctly handle the relationship between the interest and the safety. it is necessary to take some valid measures, such as emphasizing the user experience, laying the safety in the first place, and the interesting ways on the basis of ensuring the safety, to ensure the realization of the corresponding value of children's food packaging design.

Go to article

Problems In The English Translation Of Food Packaging Text And Its Standardization, Gong Jianming Sep 2016

Problems In The English Translation Of Food Packaging Text And Its Standardization, Gong Jianming

Food and Machinery

The main problems existing in the process of English translation of Chinese food packaging text include mechanical translation, grammatical errors, literal translation, and the lack of understanding the culture of the exporting country, etc. It is necessary to pay enough attention to the standardization of English translation of food packaging text, including the basic word translation, grammatical norms and cultural background differences. This will help to provide practical solutions for improving the packaging translation of food enterprises in China.

Go to article

Effects Of Pre-Treatments On Storage Quality Of Blueberry, Zhang Haiwei, Zhang Xiaoqing, Zhang Yulu, Gao Xueling Sep 2016

Effects Of Pre-Treatments On Storage Quality Of Blueberry, Zhang Haiwei, Zhang Xiaoqing, Zhang Yulu, Gao Xueling

Food and Machinery

The effects of 60Co γ irradiation treatment, chlorine dioxide treatment, ozone gas treatment and pre-temperature treatment on the post-harvest quality of blueberry fruit at low temperature storage were investigated. In order to compare the effects of the four treatment methods on preserving blueberries physiological parameters such as fresh rate, weight loss rate, soluble solid content (SSC), value of chromatic aberration, polyphenol oxidase (PPO) were monitored periodically. The results showed that all of those four treatments can enhance the storage quality of blueberries in different degrees, and irradiation treatment show the best result in storage. It can significantly keep fresh …

Go to article

Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage, Liu Danwen, Huang Shirong, Ge Du, Liu Bin Sep 2016

Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage, Liu Danwen, Huang Shirong, Ge Du, Liu Bin

Food and Machinery

Changes in nitrite contents and antioxidant properties of cowpeas processed by three cooking methods (boiling, steaming and frying) during 4 ℃ storage were investigated. The polyphenol content and antioxidant activity of extracts from different treated cowpeas were determined by Folin-Ciocalteu assay and TEAC assay, respectively. Results showed that the different cooked cowpeas had significantly higher nitrite contents than the raw cowpeas. The nitrite contents in all the samples increased at first and then decreased during storage, with the highest contents being obtained at 3 days of storage. The boiled cowpeas had significantly higher nitrite content than the other processed cowpeas …

Go to article

Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing Sep 2016

Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing

Food and Machinery

As a local fresh jujube species in Chongqing, Wulong loin jujube has high nutritional value and excellent flavor. But the storage period of Wulong loin jujube was very short, and this was the reason why its industry development was hindered the development. In this study, fresh Wulong loin jujubes were coated with chitosan at different concentrations (1.0%, 1.4%, and 1.6%), and then they were stored at （1±0.5） ℃ with 90% relative humidity to examine the preservation effects of chitosan coating. The results showed that the dosages of 1.4% chitosan coating could delay the reductions of firmness, and Vc and the …

Go to article

First Prev Next Last