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Articles 4111 - 4140 of 5042
Full-Text Articles in Food Processing
Experimental Study Of Apple Quality Vision Detection Based On Halcon, Xiang Huiyu, Xue Zhen, Leng Chongjie, Hu Jing
Experimental Study Of Apple Quality Vision Detection Based On Halcon, Xiang Huiyu, Xue Zhen, Leng Chongjie, Hu Jing
Food and Machinery
Apple’s typical quality detection experiment was conducted on visual detection platform and the development environment Halcon in this paper. After image acquisition and processing the region of interest was extracted to find out the specific area containing the apple. Moreover, its contour was extracted using dynamic threshold segmentation method, and the area of this contour was calculated and used to assess the size of the apple. Furthermore, the typical defect fruit rot was detected using threshold segmentation method, and then the different gray values were shown in different colors. Based on different region’s colors, the defects were detected based on …
Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose, Han Xiaomiao, Wu Suxi, Wu Meifang, Ma Bin
Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose, Han Xiaomiao, Wu Suxi, Wu Meifang, Ma Bin
Food and Machinery
To study the anti-aging functions of safflower oil, mice model aged by D-galactose were administered safflower oil by oral gavage. The content of malondialdehyde (MDA) and the activity levels of monoamine oxidase (MAO), glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD) in the brain and liver of these mice were determined with biochemical kits, respectively. The significance of the differences in the content of the components associated with aging and anti-aging among each group was analyzed statistically. The main results were as follows. The MDA content and the activity level of MAO in the brain and liver of mice in the …
Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang
Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang
Food and Machinery
The extraction technology of water–soluble polysaccharides in fresh taro was investigated in this paper. Using simulated conditions of human digestion in vitro, its fat-binding, cholesterol-binding and bile salts-binding capacities were studied in order to evaluate its potential hypocholesterolemic activity in vitro. The results showed that the highest extraction efficiency of taro polysaccharide could be obtain under the conditon of using solid-liquid ratio at 1∶6, reacting at 80 ℃ for 6 h with 85% ethanol, and the extraction ratio reaches (4.92±0.18)%. Taro water–soluble polysaccharides exhibited much higher binding capacities of both fat and bile acid, while much lower one of cholesterol, …
Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo
Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo
Food and Machinery
In this study, the volatile components in Australia mint were extracted, using supercritical CO2 and subcritical butane, and then the extractives were analyzed by GC—MS. The results showed that the extraction rate of supercritical CO2 was 2.5%, and that of the subcritical butane was 1.4%. Through the analysis of GC—MS, 21 components were identified in the supercritical CO2 extraction, and the relative content of menthol was 70.33%. However, 11 components were identified in the subcritical butane extraction, and the relative content of menthol was 60.83%. Our results showed that the supercritical CO2 extraction of volatile components …
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Food and Machinery
Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan
Food and Machinery
The effects was studied on the biologically active substances content and antioxidant activity of G. procumbens extracts, which was from different parts of Gynura procumbens(Lour.) Merr, by different drying methods, and with different kinds of solvents. The results showed that: G. procumbens roots compared to its stems and leaves had higher content of phenolic and flavonoids and the antioxidant activity was also stronger, and the ferric reducing ability and ABTS+·scavenging capacity and DPPH·scavenging capacity were 21.25±0.31, 35.27±0.26, 56.20±0.22 TEAC（trolox equivalent antioxidant capacity）value (μg Trolox/mL), respectively. Drying methods had significant effect on the content of the biologically active substance …
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni
Food and Machinery
By using the hydrolysis degree as the evaluation, the sheep lung enzymatic process was optimized to investigate the antioxidate activities of the enzymolysis products, hydrolyzed by neutral protease. On the basis of single factor studies, the response surface analysis (RSM) assay was then used to obtain the best enzymatic proscess. Our results showed that the optimal condition was as follows. The enzyme amount was 1 700.0 U/g, with solid-liquid ratio 2∶1(mL/g) , enzymatically hydrolyzed for 4 h at 50 ℃. Under this optimal conditions, 3 times of the replication experiments turned out that the error of the actual degree of …
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan
Food and Machinery
The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extraction technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solid-liquid ratio is 1∶10（g/mL）with extraction power 80 W, and consenquently 5.62 mg/g of …
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao
Food and Machinery
Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99% respectively. Significant differences of the antioxidant properties …
Development Of Degreasing Process And Equipment For Bone Extracts, Yue Jianying, Jia Wei, Zhang Chunhui, Wang Jinzhi
Development Of Degreasing Process And Equipment For Bone Extracts, Yue Jianying, Jia Wei, Zhang Chunhui, Wang Jinzhi
Food and Machinery
Protein and fat were coexist in bone extracts during extraction, and fat is prone to emulsion. The physical method used currently was incapable of degreasing quickly. In addition, the equipment was complicated to operate and its investment was high. Therefore, a simple method was provided and corresponding equipment for degreasing of bone extracts was made to solve these problems. Four steps, control of heat treatment, limit of the outlet speed, gravity sedimentation and ultra-high speed centrifugal separation of 14 727×g, were utilized successively to obtain 99.5% of degreasing rate, while the content of fat in chicken bone extracts was 0.48% …
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong
Food and Machinery
Compared to the traditional desalination process, the effect of three-stage countercurrent gradient desalination on the quality of the pickled mustard tubers was studied. The results showed that the quality of the pickled mustard tubers treated by three-stage countercurrent desalination was better than others. It was found that the total radios of pickled mustard tubers and water was 1∶2(g/mL), 1∶1(g/mL), and 1∶1(g/mL) in the reaction level 3, 2 and 1, respectively, desalting for 3 min, and the level 1 was confirmed to be the best reaction among the three ones. In this case, the content of salt, total acid and total …
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong
Food and Machinery
To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which …
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality, Gu Liang, Gao Haimin, Liu Wenbo, Ding Meizhou, Song Weimin, Xiong Anyan
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality, Gu Liang, Gao Haimin, Liu Wenbo, Ding Meizhou, Song Weimin, Xiong Anyan
Food and Machinery
In order to understand the effect of cigarette quality on the different application amount in different grades of cigarette lap adhesive, six gradient sizing of three different cigarette lap adhesive glue quantity have been tested in the same condition. The results showed that：1）the different cigarette lap adhesive glue quantity was influential of the sensory quality of cigarette, when the amount of the sizing agent was more than 1.5 mL per thousand cigarette, the cigarette sensory quality became worse with the increase of the amount of the glue, mainly manifested in the cigarette sensory stimulation increases, the miscellaneous gas and dry …
Study On Drying Process By Hot Air For Okra, Zhu Jie, Huang Agen, Yang Zhenquan, Zhu Yinghua, Gan Tian, Wu Bing, Chen Xuehao
Study On Drying Process By Hot Air For Okra, Zhu Jie, Huang Agen, Yang Zhenquan, Zhu Yinghua, Gan Tian, Wu Bing, Chen Xuehao
Food and Machinery
In order to seek the further processing technology of Okra after large scale planting, the drying process was researched by using the GZ-1 hot air convection drying apparatus. The specific energy consumption factor was presented from the formula of energy consumption, as an evaluation factor of energy consumption. The effects of different drying air temperature, wind speed and the layer number of laying on drying rate were tested. The drying rate, energy consumption, color and the change of polyphenols content were taken as the evaluation indexes. The optimum hot air drying conditions were temperature 80 ℃, double layer laying, wind …
Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping
Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping
Food and Machinery
This review mainly focuses on the progress on the application of aptamers on food safety detection. Firstly, the nature, mechanism and characteristics of aptamers were introduced; Secondly, four types of SELEX technology from the angle of the fixed objects and the composition of library were classified; finally, the application and development of aptamers in food safety detection were reviewed and prospected.
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Food and Machinery
Microorganisms can synthesize a wide range of surface-active compounds with high ability to reduce surface and interfacial surface tension, generally called microbial surfactants. Major types, sources, screening of producing strain, the use of cheap substrates, optimization of fermentation process, separation and purification on microbial surfactants and its application in food additives were reviewed. Finally, present problems during the research were discussed. This study can provide theoretical basis for the industrial production and application of microbial surfactants in food industry.
New Determination Methods Of Acrylamide In Food Products, Wang Zimeng, Lu Dai, Shi Xingbo, Deng Jiehong
New Determination Methods Of Acrylamide In Food Products, Wang Zimeng, Lu Dai, Shi Xingbo, Deng Jiehong
Food and Machinery
Acrylamide (AA) is a kind of neurotoxin and potential carcinogen, formed in heating food treatment, has been aroused extensive attention in all over the word. Accurate determination of AA in complex food system is the first importance to evaluate its harmful effects on human health. In this paper, the disadvantages of traditional determination methods of AA, including liquid chromatography, gas chromotography and their coupling technique, were reviewed. Moreover, the complex of sample pretreatment process, requirement of necessary sample derivatives and professional analyzer, and expensive analytical instruments etc. were focused on. Furthermore, several new determination methods, such as capillary electrophoresis, enzyme-linked …
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing, Wan Cihui, Jia Wenshen, Wang Jihua, Wu Nanjing
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing, Wan Cihui, Jia Wenshen, Wang Jihua, Wu Nanjing
Food and Machinery
Electronic nose technique is a kind of emerging technology in gas analysis and has been widely applied in agricultural products and food testing, due to the advantages of its rapid response in a short time. In this paper, a number of ANN algorithm were illuminated, and the applications of ANN-based electronic nose system in destructive testing of fruit, meal, tea, milk and wine etc. were reviewed. Finally, the shortcomings of electronic nose technique and ANN algorithm and the development trend of them were also discussed.
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Food and Machinery
This paper analyzed the health benefit of colored potatoes and reviewed the advances in functional food development of colored potatoes. On the basis, the development of functional food and the utilization of colored potatoes were ahead, in order to provide a reference for their intensive processing.
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Food and Machinery
This paper introduced a variety of almond cracking technology, and mainly focus on the structure, working principle and characteristics of existing almond cracking mechanical in China and abroad. Analyzed the current technology research and the existing problems of almond cracking mechanical, and proposed the application prospect. This paper provided a reference for almond cracking machine technique and equipment.
Experimental Study On Apricot Stone Extrusion Breaking Machine, Zhu Zhanjiang, Li Zhongxin, Yang Liling, Liu Kui, Maihemujiang Batuer, Yang Zhongqiang
Experimental Study On Apricot Stone Extrusion Breaking Machine, Zhu Zhanjiang, Li Zhongxin, Yang Liling, Liu Kui, Maihemujiang Batuer, Yang Zhongqiang
Food and Machinery
In this paper, a pricot stone breaking machine was designed to solve the current problem of low productivity and high rate of broken kernels in apricot stone breaking processing. The structure and stress situation of the machine had been analyzed. Various related factors were analyzed, and three primary factors including feeding speed, interspace of breaking device and rotating speed of active roll were focused on. Moreover, these three factors were selected for orthogonal experiments, using the Star apricot stone as material. The results showed that the clearance of breaking device had a significant effect on stone breaking efficiency, while the …
Timing Analysis And Methods To Improve The Speed Of The Packaging Machine, Wu Yunzhang, Chen Liang, Feng Yu
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 …
Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory, Chen Shuwen, Guo Yiting
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.
Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing
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.
Application Of Bayesian Network For Quantitative Microbial Risk Assessment, Liu Jing, Yang Jiaxin, Guan Xiao
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.
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
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 …
Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun
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 …
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
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 …
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
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 …
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
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 …