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Articles 301 - 330 of 4759
Full-Text Articles in Food Processing
Research On Transparent Design Of Agricultural Product Packaging, Song Mingxuan, Tian Yuan
Research On Transparent Design Of Agricultural Product Packaging, Song Mingxuan, Tian Yuan
Food and Machinery
The paper introduces the origin and style characteristics of transparent design concept, discusses the significance and value of introducing transparent design in agricultural product packaging, and elaborates on the application principles and issues that need to be paid attention to when introducing transparent design in agricultural product packaging from three aspects: pattern design, color application, and material selection.
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube, Zhou Xiao, Yin Hanliang, Tan Yisheng, Sun Junhua, Liu Yang
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube, Zhou Xiao, Yin Hanliang, Tan Yisheng, Sun Junhua, Liu Yang
Food and Machinery
Objective: In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates. Methods: Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples. Results: The total number of colonies basis was low in soft bones, while in the chicken skin reached to 9.10×104 CFU/g. And the total number of colonies decreased to 30 CFU/g after cooking, but increased significantly after vacuum packaging, indicated a …
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage, Yuan Liping, Peng Bin, Zhong Bizhen, Hu Mingming, Li Jinlin
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage, Yuan Liping, Peng Bin, Zhong Bizhen, Hu Mingming, Li Jinlin
Food and Machinery
Objective： The effect of UV sterilization on the texture quality and flavor substances of the frozen grass carp meat was studied, and the best UV irradiation time was determined. Methods: The grass carp meat was pretreated with different UV irradiation times （0, 30, 60, 90, 150 min） at 30 W of UV radiation, then the quality parameters （apparent morphology, total number of bacteria on the surface of fish, juice loss rate, texture parameters, color, odor and sensory） and volatile components of the fish meat during chilling storage （0, 3, 6, 9 d） were measured. Results: It showed that the longer …
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration, Huang Li, Pang Tingcai, Qi Cen, Chen Deqiang
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration, Huang Li, Pang Tingcai, Qi Cen, Chen Deqiang
Food and Machinery
Objective: This study focused on the effectively control of the spoilage and deterioration of grouper during refrigeration. Methods: Illumina high-throughput sequencing technology was used to amplify the 16S rDNA V3-V4 segment of bacteria, then analyzed the changes in the bacterial community structure of E. obliquus after being treated with 400 MPa UHP for 5 minutes and refrigerated at 4 ℃ for 3, 6, 9, and 12 d. Results: According to Alpha diversity analysis fish samples treated with and without UHP showed increasing Chao1 and Ace indices as refrigeration times were extended, but Shannon indices progressively dropped. Nonetheless, the fish samples …
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage, Xu Jing, Wang Feng, Tan Zhenhua, Lu Qiufang
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage, Xu Jing, Wang Feng, Tan Zhenhua, Lu Qiufang
Food and Machinery
Objective: Reasonable planning of the stacking of goods in the mobile cold storage and reasonable design of the air supply power of the fan, to reduce cold storage energy consumption and improve economic efficiency. Methods: A three-dimensional physical model and k-ε mathematical model of a certain cold storage were established, and the temperature field inside the cold storage under different stacking methods of goods and different air supply power were simulated using Fluent software. Results: The research results showed that under the same working conditions, the average storage temperature of goods horizontally was 2.014 ℃, and the average storage temperature …
Anti-Fatigue Effect Of Hemp Seed Oligopeptide In Mice And Its Sex Difference, Miao Wenyu, Li Yunfei, Song Lulu, Wang Jingjing, Cheng Jianjun, Qin Nan
Anti-Fatigue Effect Of Hemp Seed Oligopeptide In Mice And Its Sex Difference, Miao Wenyu, Li Yunfei, Song Lulu, Wang Jingjing, Cheng Jianjun, Qin Nan
Food and Machinery
Objective: To explore the anti-fatigue effect of hemp seed oligopeptides, and its effect and mechanism between male and female individuals. Methods: Equal number of male and female mice were randomly divided into a blank control group, a positive control group and low, medium and high dose groups. The blank control group was given normal saline, the positive control group was given whey protein. Gavage treatment was carried out with the corresponding drug for 28 days. Body weight, exhaustive swimming time, blood lactic acid （BLA）, urea nitrogen （BUN）, liver glycogen （LG） contents of mice were measured. Results: Regardless of gender, flax …
Effect Of Polyphenol Compound Formula On Relieving Exercise Fatigue In Mice, Fu Mengfan, Zhang Chun, Liu Binghao, Liu Suwen, Shi Donglin, Liu Jing, Chang Xuedong
Effect Of Polyphenol Compound Formula On Relieving Exercise Fatigue In Mice, Fu Mengfan, Zhang Chun, Liu Binghao, Liu Suwen, Shi Donglin, Liu Jing, Chang Xuedong
Food and Machinery
Objective： This study aimed to explore the fatigue relieving effect of Lonicera caerulea Berry polyphenol, hawthorn polyphenol microcapsules, lactoferrin and vitamin C as polyphenol compound formula to alleviate fatigue. Methods： The commercial sports nutrition food with the compound formula of creatine, β-hydroxy-β-methylbutyrate, fructose diphosphate, taurine, vitamin B6 and watermelon powder was used as the positive control. The experiment of exhaustive swimming in mice was carried out. The fatigue related indexes were determined by the kit, and the microscopic pathological tissues of the organs were observed by H&E staining. Results： There was no significant difference in body …
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols, Ran Jingfeng, Chen Xiaoai, Yi Cuiping, Zhang Yanjun
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols, Ran Jingfeng, Chen Xiaoai, Yi Cuiping, Zhang Yanjun
Food and Machinery
Objective: The purpose of this study was to compare the activity difference of polyphenols in banana pulp of different varieties and to provide scientific basis for the exploitation and utilization of banana pulp polyphenols. Methods: Five banana pulp polyphenols were extracted by ultrasonic extraction, and the phenolic components were analyzed by ultra-high performance liquid chromatography （UHPLC）. The antioxidant capacity and inhibition ability of α-glucosidase were determined. Results: The total polyphenols, flavonoids and tannins content were significant differences among five varieties （P＜0.05）. Eight phenolic compounds were identified in five banana pulps, including four phenolic acids and their derivatives, …
Continuous Preparation Of Antioxidant Low Molecular Weight Hyaluronic Acid By Coupling Of Enzymolysis And Membrane Separation, Teng Wei, Liu Junhui, Wu Jinhong, Liu Shutao
Continuous Preparation Of Antioxidant Low Molecular Weight Hyaluronic Acid By Coupling Of Enzymolysis And Membrane Separation, Teng Wei, Liu Junhui, Wu Jinhong, Liu Shutao
Food and Machinery
Objective: This study aimed to construct an enzymolysis and membrane separation method to improve the production efficiency of low molecular hyaluronic acid (HA). Methods: A continuous enzymolysis and membrane separation coupling reaction system was designed, which consisted of an enzyme biological reaction tank and a flat polyethersulfone ultrafiltration membrane separation module. By evaluating membrane flux, membrane contamination, hyaluronic acid concentration, and yield, the effects of various factors on the separation of low molecular HA in the enzyme-membrane coupling system were systematically investigated. The process parameters of the enzyme-membrane coupling reaction were further optimized through orthogonal experiments. Results: The optimal process …
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme, Xie Limei, Chen Jing, Zheng Huixin, Guo Shaoli, Zhang Ningning
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme, Xie Limei, Chen Jing, Zheng Huixin, Guo Shaoli, Zhang Ningning
Food and Machinery
Objective: This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield. Methods: Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology. Through single factor and orthogonal experiments, the optimum ratio of complex enzymes (cellulase, hemicellulose and papain) and enzymatic hydrolysis conditions of complex enzymes were first determined. Then, the optimum ultrasonic treatment conditions were determined. Finally, the boiling process conditions were optimized. Results: The optimal compound enzyme ratios were cellulase of 0.50%, hemicellulase of 1.25% and papain of 0.20%. The optimal enzymolysis conditions were as follows: enzymolysis at 60 ℃ and pH …
Effect Of Selenium-Enriched Yeast On The Quality Of Coix Seed Jiulao, Lei Juanjuan, Liang Ling, Huang Qingeng
Effect Of Selenium-Enriched Yeast On The Quality Of Coix Seed Jiulao, Lei Juanjuan, Liang Ling, Huang Qingeng
Food and Machinery
Objective: This study aimed to evaluate the effects of selenium-enriched yeast on the quality of coix seed jiulao. Methods: The coix seed was used as raw material, which was inoculated with selenium-rich saccharomyces cerevisiae to prepare coix seed jiulao. The changes of physicochemical properties, plant active components and in vitro antioxidant activity were measured during the fermentation of jiulao. Results: Compared with the S. cerevisiae group, the selenium-enriched S. cerevisiae group enhanced the improvement rate of alcohol content. It also accelerated the decrease rate of pH and total sugar content in the middle stage (12~30 h) of coix seed jiulao …
Research Trends On The Extraction Of Vegetable Oil By Aqueous Enzymatic Method, Guan Mengzhen, Chen Fusheng, Zhao Yuhui
Research Trends On The Extraction Of Vegetable Oil By Aqueous Enzymatic Method, Guan Mengzhen, Chen Fusheng, Zhao Yuhui
Food and Machinery
Currently, vegetable oil is extracted by pressing method, solvent leaching method and aqueous enzymatic method. The aqueous enzymatic method has the advantages of high oil extraction rate, simple process and good oil quality compared with the pressing method and solvent leaching method. It also reduces the environmental pollution and improves the economic benefits. The review summarized the principle, process flow, characteristics, types of commonly used enzyme preparation, demulsification and vegetable oil quality of vegetable oil production by aqueous enzyme method, and the development trend of vegetable oil preparation by aqueous enzymatic method was prospected.
Research Progress On Extraction Technology, Nutritional Ingredient And Health Benefit Of Grape Seed Oil, Meng Yuzhu, Lei Changgui, Chen Jinping, Zhang Xiaodong, Zhang Zhiqian
Research Progress On Extraction Technology, Nutritional Ingredient And Health Benefit Of Grape Seed Oil, Meng Yuzhu, Lei Changgui, Chen Jinping, Zhang Xiaodong, Zhang Zhiqian
Food and Machinery
Grape pomace is a major by-product produced during grape processing, including grape skin, pulp and seed. Grape seed oil (GSO) obtained from grape seeds is one of the vegetable oil with high nutritional value. It is rich in nutrients such as polyunsaturated fatty acids, tocopherols, phytosterols and phenols. It has many physiological effects such as antioxidant, anti-inflammatory, hypolipidemic, weight loss and antibacterial. Based on the relevant research reports at home and abroad in recent years, this review systematically summarized the extraction technologies, nutritional compositions and health effects of GSO. The research and development direction of GSO in the future was …
Research Progress On The Effects Of Ultrafine Grinding Technology On Nutrients And Specific Physiological Functions Of Grain Products, Yang Lei, Jia Yanju, Liu Jingke, Sheng Qinghai, Wang Yunting
Research Progress On The Effects Of Ultrafine Grinding Technology On Nutrients And Specific Physiological Functions Of Grain Products, Yang Lei, Jia Yanju, Liu Jingke, Sheng Qinghai, Wang Yunting
Food and Machinery
Ultrafine grinding is an advanced technology that can grind materials down to the micron or even nanometer level, with significant advantages of material savings, fast grinding speed, and uniform and fine powder particle size. Recently, it has gradually been applied in the pre-treatment of grain crops, which has positive significance for the production of food with good taste, a high nutritional material dissolution rate, and strong functionality. This review summarizes the classification, advantages, and disadvantages of 7 different types of ultrafine grinding technology. The effect of ultrafine grinding technology on the nutrients (protein, starch, fat, dietary fiber and phenolic compound) …
Progress In Research On Fresh-Keeping, Storage And Processing Technology Of Cistanche Deserticola, Zhu Zhipeng, Bai Yujia
Progress In Research On Fresh-Keeping, Storage And Processing Technology Of Cistanche Deserticola, Zhu Zhipeng, Bai Yujia
Food and Machinery
Cistanche deserticola is one of the precious traditional Chinese medicines that can be eaten fresh. Its highly active life and zoning restrictions cause it to brown, soften, and even mildew when being transported and stored. The processing technology and preservation and storage techniques were analyzed by thoroughly reading literatures in this field. Moreover, the advantages and disadvantages of different processing methods were analyzed, and the development direction of C. deserticola processing technology was prospected.
Status Of Clinical Research On Arginine And Its Application In Food For Special Medical Purpose, Chen Yao, Cao Ping, Chen Juan, Yuan Songmei, Li Wei
Status Of Clinical Research On Arginine And Its Application In Food For Special Medical Purpose, Chen Yao, Cao Ping, Chen Juan, Yuan Songmei, Li Wei
Food and Machinery
In recent years, arginine has received extensive attention from researchers and scholars in the field of food and nutrition because of its important role in patients' postoperative recovery and cardiovascular health. This article describes the metabolic pathways, physiological functions, absorption and intake of arginine, summarizes the application of arginine in clinical research and food for special medical purpose, and the future direction of development and research of the food for special medical purpose is also prospected.
Analysis Of The Elements And Development Trends Of Cereal Meal Replacement Powder, Yang Ruifang, Bai Jianjiang, Tang Jianhao, Piao Zhongze, Wan Changzhao, Xu Weiqin
Analysis Of The Elements And Development Trends Of Cereal Meal Replacement Powder, Yang Ruifang, Bai Jianjiang, Tang Jianhao, Piao Zhongze, Wan Changzhao, Xu Weiqin
Food and Machinery
Cereals are enriched with many nutrients that are good for human health. Cereal meal replacement powder interventions can reduce weight, improve blood lipids, regulate postprandial glucose, adjuvant treatment and prevention of diabetes, and have a wide range of applications and development prospects. In this review, the processing materials, efficacy, formulation optimization methods, digestive properties, processing techniques, and related implementation standards for meal replacements are summarized, and the development of meal replacements is prospected.
The Transformation And Upgrading Strategy From The Food Equipment Industry For Exporting Countries Along The Belt And Road, Zhang Chongjie, Wang Mengjie
The Transformation And Upgrading Strategy From The Food Equipment Industry For Exporting Countries Along The Belt And Road, Zhang Chongjie, Wang Mengjie
Food and Machinery
Through the analysis of the current development status, industry bottlenecks, and new challenges faced by China's food equipment industry, the necessity of transformation and upgrading of China's food equipment industry is demonstrated. Based on the interpretation of the Belt and Road Initiative, human capital, industrial value chain, technological innovation and environmental regulation are refined and determined as the factor indicators affecting the transformation and upgrading of the food equipment industry under the Belt and Road Initiative, and the corresponding mechanism analysis is carried out. The paper puts forward specific strategies for the transformation and upgrading of the food equipment industry …
Effects Of Two-Step Heating Process On Hydrophobicity And Barrier Properties Of Protein-Based Composites, Wang Zi, Lei Qiao, Zhang Wenhui
Effects Of Two-Step Heating Process On Hydrophobicity And Barrier Properties Of Protein-Based Composites, Wang Zi, Lei Qiao, Zhang Wenhui
Food and Machinery
Objective: To improve the film heating process. Methods: In this experiment, edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35, 40, 45, 50, 55 ℃ at one stage and denaturing and heating whey protein isolation at 85 ℃ at the second stage. The structure, hydrophobicity, barrier properties and mechanical properties of the films were compared, and the optimum film forming process conditions were determined. Results: The oxygen resistance, tensile strength （TS） and elongation at break （EAB） of the film increased by 25.0%~58.7%, 54.8%~89.9% and 40.2%~59.2%, respectively, when the film was heated at 25 ℃ and …
Quantum Chemistry Calculation Of Antioxidant Synergistic Effect Of Resveratrol And Sesamol In Oil, Gao Weihong, Qu Xiaodi, Yao Yunping, Li Changmo
Quantum Chemistry Calculation Of Antioxidant Synergistic Effect Of Resveratrol And Sesamol In Oil, Gao Weihong, Qu Xiaodi, Yao Yunping, Li Changmo
Food and Machinery
Objective: This study focused on the antioxidant synergistic mechanism between resveratrol and sesamol. Methods: The levels of free radicals and peroxide free radicals in sunflower seed oil were assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide assays, respectively. The proportion of resveratrol and sesamol were optimized by integrating the measurements with the determination of the induction period. Additionally, quantum chemical simulations were employed to elucidate the underlying reaction processes. Results: Upon heating sunflower seed oil supplemented with resveratrol and sesamol at 180 ℃ for 2 hours, the total content of free radicals was determined as （0.08±0.03） mol/L and （0.20±0.03） mol/L, …
Study On Changes In Tenderness Of Yanbian Cattle During Dry And Wet-Aging, Zhang Boyuan, Sun Depeng, Wang Yuhan, Tian Jingyi, Mu Baide, Cui Mingxun, Li Guanhao
Study On Changes In Tenderness Of Yanbian Cattle During Dry And Wet-Aging, Zhang Boyuan, Sun Depeng, Wang Yuhan, Tian Jingyi, Mu Baide, Cui Mingxun, Li Guanhao
Food and Machinery
Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein degradation and histological properties of muscle fibers within 30 days after dry and wet-aging. Results: With the extension of aging time, the shear force of dry and wet aging beef samples decreased significantly, and the shear force decreased from 91.7 N to 51.6 N and 39.8 N at 30 days of aging, respectively. The myofibrillar fragmentation index and myofibrillar protein degradation changed significantly. After …
Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization, Ban Xinrong, Yang Yan, Li Wen, Wu Di, Zhang Zhong, Chen Wanchao, Li Jingjun
Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization, Ban Xinrong, Yang Yan, Li Wen, Wu Di, Zhang Zhong, Chen Wanchao, Li Jingjun
Food and Machinery
Objective: This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry. Methods: The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid chromatography, and the umami of the samples was evaluated by equal umami concentration. The volatile aroma components in the samples were detected by GC-MS, electronic nose and electronic tongue. The microstructure before and after Nano-pulverization was observed, and the experiment of increasing freshness and reducing salt was carried out. Results: After Nano-pulverization, the contents of umami amino acids, …
Study On The Adsorption Properties Of Nano-Calcium Carbonate Surface Modified Zeolite To Phenolic Acid In Simulated Cane Juice, Liu Fujie, Huang Shihui, Pan Lili
Study On The Adsorption Properties Of Nano-Calcium Carbonate Surface Modified Zeolite To Phenolic Acid In Simulated Cane Juice, Liu Fujie, Huang Shihui, Pan Lili
Food and Machinery
Objective: This study aimed to explore the adsorption performance and mechanism of phenolic acids in simulated sugarcane juice by nano-calcium carbonate modified zeolite (CaCO3@ZL). Methods: Using zeolite as the supporting framework, a co-precipitation technique was utilized to create nano-calcium carbonate modified zeolite (CaCO3@ZL), which was then employed to simulate the adsorption of phenolic acids in sugarcane juice. Using X-ray diffraction (XRD) and infrared spectroscopy (FTIR), the zeolite's characteristics were examined both before and after alteration. The kinetic model fitting of CaCO3@ZL and static adsorption studies were also conducted. The properties of phenolic acids were …
Establishment And Dietary Risk Assessment Of Uplc-Ms/Ms Detection Method For 16 Quinolone Antibiotics In Freshwater Fish, Gao Yunkai, Cheng Chunqian, Cheng Xiaomei, Zhou Lingyu, Dend Yinglin, Yin Qingchun
Establishment And Dietary Risk Assessment Of Uplc-Ms/Ms Detection Method For 16 Quinolone Antibiotics In Freshwater Fish, Gao Yunkai, Cheng Chunqian, Cheng Xiaomei, Zhou Lingyu, Dend Yinglin, Yin Qingchun
Food and Machinery
Objective: This study aimed to establish a method for the simultaneous determination of 16 quinolones in freshwater fish by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and then analyze the effect of three different cooking methods (by boiling, steaming and frying) on the residues of quinolone antibiotics. Methods: Samples were ultrasonic extracted with acetonitrile (with 4% formic acid) and purified with C18 solid phase extraction column. The chromatographic separation was performed on a Waters ACQUITY UPLC BEH C18 (1.7 μm, 2.1 mm×100 mm) column, with 0.1% formic acid water-acetonitrile as mobile phase for gradient elution. Mass spectrometry (ESI+) was …
Establishment And Application Of Clean-Up Combined With Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry For The Detection Of 16 Quinolones In Animal-Derived Food, Yu Tingting, Liang Song, Huang Wenhui, He Jie, Yan Yiyong
Establishment And Application Of Clean-Up Combined With Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry For The Detection Of 16 Quinolones In Animal-Derived Food, Yu Tingting, Liang Song, Huang Wenhui, He Jie, Yan Yiyong
Food and Machinery
Objective： A method for simultaneous detection of 16 quinolones in food of animal origin was developed byclean-up column pretreatment combined with ultra high performance liquid chromatography-tandem mass spectrometry. Methods： Food samples of animal origin were extracted using 80% acetonitrile （containing 0.2% formic acid）. After purification on a Speedy Prep-Quino 1 column, 16 quinolone residues were detected by ultra-high performance liquid chromatography tandem mass spectrometry. Results： The results showed that the linear range of 16 quinolones was 1.6～40.0 μg/kg, the correlation coefficient r≥0.996 1, the limits of detection were 0.14～0.80 μg/kg, and the limits of quantification were 0.47～2.68 …
Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data, Zhao Honglei, Yang Lirong, Zhao Hongyan, Liu Xin, Li Lei, Zhang Fengxiang
Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data, Zhao Honglei, Yang Lirong, Zhao Hongyan, Liu Xin, Li Lei, Zhang Fengxiang
Food and Machinery
The quality of food safety sampling inspection data are a comprehensive reflection of the technical ability, professional competence, and management service level of inspection institutions. It is an important guarantee for the effectiveness of food safety sampling inspection work, and a key factor in doing a good job in verification and disposal work. Market regulatory administrations have strengthened the verification of food sampling inspection data in recent years, which have played a good role in improving the quality of food safety sampling inspection data. However, it was found that some inspection and testing institutions have some problems in sampling, inspection, …
Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber, Mei Liren, Xu Keping, Ai Fanrong, Dai Taotao, Chen Jun
Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber, Mei Liren, Xu Keping, Ai Fanrong, Dai Taotao, Chen Jun
Food and Machinery
Objective: Solving the problems of high feed requirement, low flow rate and poor treatment effect of industrial-scale microfluidizer （ISM） in practical application. Methods: Combining CFD-PBM simulation and emulsion preparation test, four kinds of interactive chambers were optimized, and the final shape was obtained by size optimization. Results: Four kinds of interactive chambers had larger flow rate and hole diameter than the original interactive chamber. The effect of particle size reduction was T-impact type ＞ T double impact type ＞ cross impact type ＞ two shunt type. Shear force mainly existed in the shunt zone, impact force mainly existed in the …
The Study On The Effect Of The Internal Heat Exchanger On Transcritical Co2 Ejector Refrigeration System, Wu Dongjiong, Hu Jiang, Li Yang
The Study On The Effect Of The Internal Heat Exchanger On Transcritical Co2 Ejector Refrigeration System, Wu Dongjiong, Hu Jiang, Li Yang
Food and Machinery
Objective: This study aimed to investigate the effect of internal heat exchanger on the performance of transcritical CO2 two-stage compression/ejector refrigeration system. Methods: The simulation software was used to analyze the effects of the internal heat exchanger on the suction temperature, discharge temperature, specific work increment of the low-pressure compressor and system performance coefficient under different gas cooler outlet temperatures (25～45 ℃), high-pressure side discharge pressure (7.4～9.5 MPa), evaporation temperature (-40～-15 ℃) and intermediate pressure (3～5 MPa). Results: With the increase of intermediate pressure, the discharge temperature and specific work increment of the low-pressure compressor increased at a specific …
Motion And Force Analysis Of Mold Open-Closing Mechanism With Electric Eight-Bar For Food Packaging Thermoforming Machine, Xie Zhigang, Chen Xiaoqin, Xu Zhiyang
Motion And Force Analysis Of Mold Open-Closing Mechanism With Electric Eight-Bar For Food Packaging Thermoforming Machine, Xie Zhigang, Chen Xiaoqin, Xu Zhiyang
Food and Machinery
Objective: To solve the technical problems in the design and analysis of the core parts of the mold open-closing mechanism related rod. Methods: The motion and force analysis of mold open-closing mechanism with an electric eight-bar was described in detail by using the analytical method. Results： Based on the example calculation, the relationship curve between the displacement of the slider and the crank angle was obtained, and the variation law of velocity and acceleration was further deduced. Meanwhile, the theoretical clamping force, the changing trend and the characteristics of each member force in the sheet extrusion process were analyzed. Conclusion: …
Research On Dynamic Target Grasping Control Method For Food Collaborative Robot, Cheng Pengfei, Liu Mingtang, Sun Chen
Research On Dynamic Target Grasping Control Method For Food Collaborative Robot, Cheng Pengfei, Liu Mingtang, Sun Chen
Food and Machinery
Objective: Solve the problem of low accuracy of collaborative robots in food dynamic target grasping at present. Methods: Based on the architecture of collaborative robots, a combination of fuzzy self-tuning PID control and robust adaptive compensator was proposed for collaborative robot food dynamic target grasping. PID combined with fuzzy control to achieve parameter self-tuning, and robust algorithm combined with adaptive algorithm for system uncertainty compensation. The performance of the proposed method was analyzed through experiments, verifying its feasibility. Results: The proposed method had good results in the dynamic target grasping of collaborative robots, improving the accuracy of dynamic grasping. At …