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Articles 4231 - 4260 of 5042
Full-Text Articles in Food Processing
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun
Food and Machinery
Food and legal system in the United States is composed of three parts，which is the laws enacted by federal Congress, regulations developed by administrative functional departments and the operating mechanism which is under the leadership of President of food safety advisory committee. Its high efficient administrative system, a wide range of public participation, as well as food safety traceability and issues of food recall system, are worth the necessary reference to our legal system of food. It is necessary in the reference basis to take some measures, such as further improving the existing legal system of food, improving public participation …
Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng
Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng
Food and Machinery
At present, the fact that various kinds of safety problems frequently appear in the market shows that there are many problems in the existing food safety supervision system in our country. From the dimension of administrative law on these issues for careful analysis, it can be found that food safety supervision system in our country exists a series problems, such as fragmentation, lack of unified food safety regulation standard, lack of accountability efforts. It is necessary that some corresponding innovations should be taken on the basis of the present situation, to establish an efficient administrative management system with unified and …
Judicial Determination And Improvement Of The Crime Of Endangering Food Safety, Tan Yaying
Judicial Determination And Improvement Of The Crime Of Endangering Food Safety, Tan Yaying
Food and Machinery
The judicial determination of the crime of endangering food safety mainly includes the identification of the crime of producing and selling the food which does not conform to the safety standard, the crime of producing and selling poisonous and harmful food and the crime of dereliction of duty in food regulation. However, there is a series problems in this determination, such as the food production operators’ subjective deliberately is difficult to determine, food safety standards is difficult to determine, there is no clear provision of the criminal law about the transportation and storage of food which does not meet safety …
Pricing Mechanism Of Food Company Project Based On Vickery Theory, Chen Xiaorong
Pricing Mechanism Of Food Company Project Based On Vickery Theory, Chen Xiaorong
Food and Machinery
The analysis of the core content of Vickrey theory shows that the Vickery theory can effectively solve the problem of commodity auction under information asymmetry. After applying Vickery theory in construction bidding, “the second price bid evaluation method” is promoted. Defined the price of bidder A is “B”, the real price of project is “Z”, three strategies of bidder under “the second price bid evaluation method” is discussed: ① B>Z；② B
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Food and Machinery
The effect of blueberry anthocyanins on the growth of primary chicken embryonic was investigated fibroblast in this study. 21.34% of anthocyanins was used to The situation of cell growth was evaluate by optical microscope, cell counter, and MTT assays. We observed that 50-100 μg/mL was the optimal concentration, which had no cytotoxicity to primary chicken embryonic fibroblast. It would inhibit cell growth when the concentration was more than 100 μg/mL. The results of this study may provide the basis for further development of anthocyanins functional studies and give helpful information for preventing the virus which used primary chicken embryonic fibroblast …
Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity, Fang Yuwen, Wu Jinhong, Wang Zhengwu, Gan Li, He Jiajun, Chen Shanshan, Ma Hongcheng, Shi Haiming
Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity, Fang Yuwen, Wu Jinhong, Wang Zhengwu, Gan Li, He Jiajun, Chen Shanshan, Ma Hongcheng, Shi Haiming
Food and Machinery
Brewer’s grains peptide SS-5(sequence: Ser-Pro-Asp-Arg-Ser) was synthesized by solid-phase synthesis with Fmoc protect group. Then the crude synthetic peptide was purified and desalted by HPLC, and as a result the purity was over 95%. The inhibitory activity of synthetic peptide SS-5 to α-glucosidase was detected, and the results showed that it was influenced by salt ionic concentration and the lower concentration presented higher inhibility. Furthermore, the interaction between synthetic peptide SS-5 and α-glucosidase was confirmed by circular dichroism spectrum(CD) and fluorescence quenching assays.. Therefore, a fast method of obtaining brewer’s grains peptide SS-5 with α-glucosidase inhibitory activity in quantity was …
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Food and Machinery
In order to know the influence of impacting pose on the sound discreteness of a single pistachio , the sounds of the closed and open pistachio during impacting were recorded, and the 100-times data for each type on the same condition were analyzed including the discreteness of spectrum and statistical parameter. The discreteness of spectrum was evaluated by the angular separation between each sample signal with its average and variation coefficient, ant that of statistical parameter was then assessed by its variation coefficient, represented by energy, entropy and zero-cross rate, respectively. Moreover, the variation coefficient of the parameter was defined …
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Food and Machinery
The handheld terminal bacon detection system based on Raspberry Pi was investigated and applicated in this paper. The computer vision and artificial olfactory were used to collect the bacon color characteristic value and Plaque as so as the concentration of volatile gases, respectively. Moreover the collected data were transfer to the host computer through the GPRS, and then the analyses were returned. Thus we realized the rapid and portable detection of the bacon freshness. Our experiments verified that the terminal could work with good detection accuracy and operability.
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
Food and Machinery
Aflatoxin B1-contaminated corn (ACC) (83.0 μg/kg) was treated for 40 min at 90 mg/L ozone. And mice were used to assess the vivo toxicity of ozone treated ACC. Results indicated that compared with basal feedstuff, the mean weight of mice fed with ACC significantly decreased (P＜0.05). Whereas, the liver and kidney/body weight ratio increased significantly (P＜0.05). Alanine transaminase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) in serum increased significantly (P＜0.05). The total protein (TP), albumin (ALB), and globulin (GLB) content significantly decreased (P＜0.05). When mice were fed with the ozone-treated ACC, no significant differences were observed in the mice …
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Food and Machinery
In order to study the anti-Helicobacter pylori activities of aqueous extracts from bitter melon， the extraction processes were optimized by orthogonal array design with respect to inhibitory zone size of bacteria using paper disc diffusion method. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and bactericidal kinetics on aqueous extracts of bitter melon were further investigated. The results showed that the best anti-Helicobacter pylori effects of aqueous extracts from bitter melon were the water extraction condition with the temperature at 80 ℃，the ratio of material to liquid at 1∶50， for 1.5 h. Its MIC and MBC against Helicobacter pylori …
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing
Food and Machinery
Moderate refining and antioxidant adding on the qualities of cold squeezing Carya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deacidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and the volume of unsaturated fatty acid was found up to 86.74%.
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Food and Machinery
The extraction process of Citrus reticulate peel polysaccharide was studied by single factor experiment which controlled extraction temperature, extraction time, ultrasonic power and liquid ratio. The orthogonal experiment was texted and based on single factor experiments, then determined the best extraction process by experimental data. The oxidation resistance of Citrus reticulate peel polysaccharide was determined by Fenton reaction. The results showed that the extraction rate of Citrus reticulate peel polysaccharide could reach 28.86% when the extraction temperature was 70 ℃, extraction time 50 min, ultrasonic power 280 W, solid-liquid ratio 1∶25(g/mL). The hydroxyl radicals were cleared by Citrus reticulate peel …
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Food and Machinery
To improve the efficiency of protein extraction from broken long-grain rice, a quadratic rotatable central composite response surface methodology (qrCCD-RSM) was utilized to investigate the affecting mechanism of alkali concentrations, broken long-grain rice particle sizes and solid-liquid ratios (SLR), based on the results of Min-Run Res IV factorial design and steep accent experiments (SAE). The optimal extraction condition was obtained, i.e. 80 mesh of broken long-grain rice was used to extrat proteins, soluting in 0.09 mol/L of NaOH buffer, with the SLR 1 g∶13.5 mL at 50 ℃ for 120 min. Under this optimized condition, the protein extraction rate and …
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Food and Machinery
Instant kuduz-rice porridge was prepared by screw extrusion after being balanced by kudzu flour with non-waxy rice flour. The nutrient component, texture properties and sensory properties of the products were analyzed. Results indicated that, the principal component of instant kuduz-rice porridge was starch, with few flavone; the digestibility in vitro increased sharply than raw material after being extrusion, whatever the product was puffing or not; within the range of shaping, the porridge with 20% kuduz flour obtained higher viscosity, chewiness, hardness and elasticity; the results of sensory evolution showed that the porridge with 20% kuduz flour got more ideal score …
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Food and Machinery
To investigate the physical characteristics of buckwheat (Fagopyrum esculentum Moench) seeds, ten physical characteristics of five buckwheat cultivars were researched on their seeds, shells and kernels. The results showed that buckwheat seed moisture percentage was 11.6%-13.4% and the size of more than 90% of buckwheat seed grains was 3.8-5.0 mm. The color values of L*, a* and b* in kernels were about 1.8 times, 1.7 times and 2.6 times higher than those in seeds, respectively. And then the thousand grain weight of buckwheat seeds and the volume weights of seeds and kernels were measured to be …
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Food and Machinery
The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the …
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Food and Machinery
The research extracted polysaccharide from the Chinese yam by the methods of enzymolysis. UV scanning and infrared spectroscopy were used to identify the components and structure. Using PNPG as the substrate, the enzyme-inhibitor model was used to study the inhibition ability of polysaccharide from the Chinese yam of the α-glucosidase, and the double reciprocal plot method was used to determine the type of inhibition. The UV scanning results showed that the extract does not contain nucleic acids and proteins, and the infrared spectra showed that the extracts had the characteristic absorption peak of polysaccharide. The enzyme-inhibitor model showed that the …
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Food and Machinery
Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality …
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Food and Machinery
The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids …
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Food and Machinery
In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the …
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao
Food and Machinery
An experimental pistachio sorting device based on impact acoustic of pistachio was designed in the study. Judged by the integrated logarithmic decrement difference, the impact acoustic characteristics of pistachio caused by different microphone position, different falling height of pistachios and different tilt angle of collision block was compared and analyzed. The research shows that the result could achieve better sorting reliability under two conditions. First, when the angle between the microphone and the impact surface is 45° with the distance between the microphone and the impact point is about 10 cm; Second, when the pistachios falling height is between 70 …
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field, Zeng Fanjin, Guo Xiaotian
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field, Zeng Fanjin, Guo Xiaotian
Food and Machinery
Through the geometry optimization of the ground state of the magnesium oxide molecular, and the theoretical calculation by using b3p86 method combined with 6-311 + + G basis set, the ground state electronic structure of the Magnesium Oxide molecule under the external electric field (-0.015 ~ 0.015 AUA.U.) was obtained. The effect of external electric field on the bond length, energy, energy level distribution, frequency and dipole moment of Magnesium Oxide molecule was discussed. The results show that the electric field effect has obvious effect on the molecular structure of the MgO, and the study can provide some reference for …
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang
Food and Machinery
A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis, Fu Ao, Zhao Li, Yuan Meilan, Bai Chunqing, Jiang Yong
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis, Fu Ao, Zhao Li, Yuan Meilan, Bai Chunqing, Jiang Yong
Food and Machinery
The aim of this study was to explore the application of HS—SPME—GC/MS—AMDIS in the analysis of carp fish volatile substances. The volatile compounds in crucian carp fish were extracted by headspace solid phase micro extraction, and analyzed by using the gas phase chromatography-mass spectrometry combined with automatic mass spectral deconvolution and retention index, simultaneously compared with literature, to accurately determine the volatile compounds. The results showed that using this method 102 kinds of volatile compound was identified in the carp fish, including 18 kinds of benzene, 17 kinds of alcohols, 13 kinds of alkanes, 13 kinds of ketones, 12 kinds …
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo
Food and Machinery
Low field nuclear magnetic resonance (NMR) technique was used in this study to detect adulterated milk (mixed with water, salt, urea and sucrose) and pure milk, combining with principal component analysis method (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA)The results showed that adulterated milks showed a certain regularity distribution with adulterant proportion in the PCA score plot, and was easy to identify. PLS-DA and LDA were used to establish the discriminant models for all adulterated milks. The accuracy discrimination rates using these two methods to detect milk adulterated with water and urea both were 100%, …
Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng
Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng
Food and Machinery
Established an UPLC method in determination the amino acids of dairy products, and detected the amino acid content of dairy products processed in different temperature, to identify the spray dried milk through the changes of amino acids contents and composition. The results showed that the calibration curve was linear in the range of 0.003 7～0.052 2 mg/mL of amino acids, the average recovery range of amino acid was from 97.45%～105.65%. It has the advantage of simple, rapid and accuracy in the determination amino acids. With the spray temperature changing, the content of amino acids were different. And the change of …
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Fan, Yi Yanmei, Zhang Chunxia, Huang Zhiqiang, Zhang Ying, Li Zhonghai, Zhong Haiyan
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Fan, Yi Yanmei, Zhang Chunxia, Huang Zhiqiang, Zhang Ying, Li Zhonghai, Zhong Haiyan
Food and Machinery
A magnetic graphene composite was prepared and characterized by transmission electron microscopy and fourier transform infrared spectroscopy. A novel method was developed for the simultaneous determination of 5 phenoxy acid herbicides in camellia oil by magnetic solid-phase extraction-ultra performance liquid chromatography-tandem mass spectrometry, which using magnetic graphene composite for enrichment and clean-up. The analysis time and cost of this method were relatively decreased by use of magnetic graphene in the detection of phenoxy acid herbicides in camellia oil, it also increased the efficiency of adsorption and elution of the target compounds. The result showed a good linear correlation with the …
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea, Xu Zhenyi
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea, Xu Zhenyi
Food and Machinery
A new analytical method was developed for determination synthetic pigment in red tea with rouge yellow, lemon yellow and sunset yellow by high performance liquid chromatography (HPLC). Polyamide power was used as absorbent after the samples were soaked by distilled water, filtered,washed to neutral, and then desorbed using ethanol/ammonia/water (volume ratio7∶2∶1) mixed solvent. After metering volume, the stripping liquid with gradient elution of methanol and ammonium acetate solution were determined by UV detector at 254 nm. The results showed that the retention time of lemon yellow, rouge yellow and sunset yellow was 2.37, 5.48 and 6.88 min respectively, and the …
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment, Zhang Xindan, Wang Huihui, Lu Jinshi, Wang Xuejun, Tao Xueheng
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment, Zhang Xindan, Wang Huihui, Lu Jinshi, Wang Xuejun, Tao Xueheng
Food and Machinery
A new type of shellfish precooked processing equipment is designed. Horizontal slider mechanism, elevating device and precooked device structure are conducted . The corresponding three-dimensional solid model is constructed by use of the CATIA software and the simulation of the device is completed by it. Shellfish precooked equipment can realize the automation of shellfish products, which can reduce human consumption, improve work efficiency and achieve the original purpose of the design.
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables, Jin Heqi, Hu Jianping, Yang Deyong
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables, Jin Heqi, Hu Jianping, Yang Deyong
Food and Machinery
A virtual prototype technology was used to solve the problems of large arc and tilt of the diced section in three-dimensional dicing machines for fruits and vegetables,processing in this paper. A three-dimensional model was established and was imported into the mechanical system dynamics analysis software ADAMS. Different shapes of diced section were achieved when changing the rotator speed ratio from 0.11 to 0.22 and the central horizontal spacing between the impeller and the cross were cut from 260 mm to 310 mm. Simulation results showed that the main factor causing the incline of dicing section was the mismatch of speed …