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Food Processing Commons™

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2015

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Articles 361 - 390 of 432

Full-Text Articles in Food Processing

Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg Apr 2015

Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …

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Effects Of Electrostatic Potentials On Stalk Rate, Yang Yongfa, Zhang Ying, Chen Shuai Feb 2015

Effects Of Electrostatic Potentials On Stalk Rate, Yang Yongfa, Zhang Ying, Chen Shuai

Food and Machinery

Introduces a electrostatic potential test system designed by LabVIEW, which had been done 7 electrostatic potential test experiments for 6 factors of electrostatic potential on the surface of electrostatic stalk extractors frictional roller, and improve overall electrostatic potential of the optimal solution is given. When drum material is synthetic rubber, roller rotation speed is 38 r/min, counter weight is 10.5 kg, friction material is silk, the humidity is controlled below 60%, the overall electrostatic potential and the stalk rate is the highest.

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Fingerprint Analysis Technology And Its Application In Food, Wu Shuai, Lei Sheng, Yang Xihong, Gao Qian, Cheng Dongwei, Zhang Ling, Zhao Wei, Zhang Tiandong, Xie Wancui Feb 2015

Fingerprint Analysis Technology And Its Application In Food, Wu Shuai, Lei Sheng, Yang Xihong, Gao Qian, Cheng Dongwei, Zhang Ling, Zhao Wei, Zhang Tiandong, Xie Wancui

Food and Machinery

Fingerprinting technology is a kind of technique which is based on certain quality characteristics of sample by means of the fingerprint analysis methods (such as: DNA fingerprint, metabolic fingerprint, isotope fingerprints, odor fingerprint, fingerprint spectrum, etc.) to obtain a series of characteristic data and build models to get a technique for statistics and classification. and It becomes a hot spot of food testing technology research and future development trend for the advantages of rapid, accurate, sensitive ,and so on. It is described on the principle of all kinds of fingerprinting technology and application, and development trends, especially in the food …

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Comparative Studies Of Legal Regulation Of Genetically Modified Food And Its Inspiration, Chen Yang Feb 2015

Comparative Studies Of Legal Regulation Of Genetically Modified Food And Its Inspiration, Chen Yang

Food and Machinery

GM food's safety is controversial since its birth. The USA and the EU gives us many experiences such as the fundamental ideas of regulation, the subject of supervision, identification system, and legislative regulation and so on. It's necessary to make a sound system of laws and regulations to guard GM food as well as a reform of supervision system of GM food. Besides, It should be optimized that the institutional settings and construct an international coordination mechanism of GM food.

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Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar, Yu Yougui, Zhang Wenwu, Cao Le, Xu Chuanhong, Ma Liqun, Yang Zhilong Feb 2015

Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar, Yu Yougui, Zhang Wenwu, Cao Le, Xu Chuanhong, Ma Liqun, Yang Zhilong

Food and Machinery

In order to reveal the reason of difference between aging cellar and normal cellar, aging cellar and normal cellar from Hunan Xiangjiao liquor Co. Ltd were sampled to investigate changes in cellar mud properties, physicochemical characteristics of fermented grains, quality of new spirit and output rate of raw materials. Results indicated that there was difference of the sense between the ageing cellar and normal cellar, cellar wall appeared phenomena of compacted mud and degraded mud in the ageing cellar. Water and pH of the aging cellar were significantly lower than that of normal pit (P<0.05). Compared with fermented grains, alcohol in the aging cellar was significantly lower than that in normal cellar (P<0.05), residual starch in the aging cellar was significantly higher than that in normal cellar (P<0.05), water in the aging cellar was slightly lower than that in normal cellar (P>0.05), acidity in the aging …

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Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes, Chen Yaoqi, Hong Yuan, Xie Wenyan, Yin Qianqian, Zeng Lingjie, Luo Changrong Feb 2015

Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes, Chen Yaoqi, Hong Yuan, Xie Wenyan, Yin Qianqian, Zeng Lingjie, Luo Changrong

Food and Machinery

Effect of the different ratio of succinic acid to cigarettes on the volatile substances formed in the process of pyrolysis was studied to investigate the influence mechamism of succinic acid on the decreasing flavor of cigarettes by the technologies of online Pyrolysis-Gas Chromatography/Mass Spectrometry. It was shown that free nicotine would decrease substancially while mono-protonated and diprotonated nicotine would increase obviously with increasing succinic acid. With the addition of 1%, 2% and 3% of succinic acid to cigarettes, the total volatile substances formed in the process of pyrolysis of cigarettes was reduced by about 23 percent, while low molecular weight …

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Discrimination Of Soup-Stock By Electronic Tongue, Cao Zhongwen, Zhan Gxiaoyan, Zhou Xiaoyan Feb 2015

Discrimination Of Soup-Stock By Electronic Tongue, Cao Zhongwen, Zhan Gxiaoyan, Zhou Xiaoyan

Food and Machinery

Chicken soup and mixed samples with artificial blending were tested by electronic tongue and the response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). Chicken soup and artificial blended soup were successfully identified by electronic tongue. Moreover, a high regression coefficient, R2=0.958 71, between instrumental response signal and mixed ratio of chicken soup and artificial blended soup was found for the established PLS model with a prediction error below 15%.This study demonstrates that electronic tongue is applicable for soup discrimination.

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Releasing Regular Of Flavor Compounds During Enzymolysis Of Mussel (Mytilus Edulis) And Structure Of The Flavor Peptides, Zhao Yang, Chen Haihua, Wang Yusheng, Liu Zhaolong, Zhao Chunxia Feb 2015

Releasing Regular Of Flavor Compounds During Enzymolysis Of Mussel (Mytilus Edulis) And Structure Of The Flavor Peptides, Zhao Yang, Chen Haihua, Wang Yusheng, Liu Zhaolong, Zhao Chunxia

Food and Machinery

Releasing regular of flavor compounds during enzymolysis of mussel (Mytilus edulis) protein and the structure of seafood flavor peptides were investigated with amino acid analysis, ultrafiltration, gelchromatography, RP—HPLC, and UHR—Q—TOF. The results indicated that, during enzymolysis, molecular weight of peptides reduced. The amount of free flavor amino acid and TMA increased. The amount of peptidyl flavor amino acids increased then decreased. It’s advantageous for peptides with low molecular weight to be released at low pH conditions. The total carbohydrate varied little. The total acid reached the maximum in 1 h and at 50 ℃, respectively. Under the conditions that enzymolysis …

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Effect Of Temperature On Maillard Reaction And Antioxidant Activity Of The Maillard Reaction Products Derived From Yellow Stripe Trevally(Selaroides Leptolepis) Fish Hydrolysates, Lu Bin, Wang Zhonghe, Wang Jun, Zou Min, Fu Li Feb 2015

Effect Of Temperature On Maillard Reaction And Antioxidant Activity Of The Maillard Reaction Products Derived From Yellow Stripe Trevally(Selaroides Leptolepis) Fish Hydrolysates, Lu Bin, Wang Zhonghe, Wang Jun, Zou Min, Fu Li

Food and Machinery

The pH value, intermediate (A294nm), browning intensity (A420nm), free amino group content and antioxidant activity as detection index. The effect of temperature(100 ℃, 120 ℃) on Maillard reaction and antioxidant activity of the Maillard reaction products(MRPs) derived from yellow stripe trevally(Selaroides leptolepis) fish protein hydrolysates was investigated. The results were as follows: when reaction temperature was 120 ℃, the pH value, intermediate (A294nm), browning intensity (A420nm) and free amino group content of the systems during the Maillard reaction were more significant, and the reducing power and DPPH radical …

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Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong Feb 2015

Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong

Food and Machinery

The nutrient compositions’ change of green beans, black beans, soybean were studied during sprouting in order to provide experimental basis for the sprouting soybean food production and processing. Control soybean germination conditions by using a certain temperature and humidity, regular sampling and assay sprouted soybean’s crude protein, crude fat, reducing sugar, Vc and isoflavone’s content. The results show that: the protein content of green beans, soybean and black beans after seven days’ germination increased by 24.03%, 24.28% and 22.88% respectively than after one day’s germination, the reducing sugar content increased by 129.06%, 127.17% and 125.73% respectively; the Vc content increased …

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Sensory Quality Characteristics Of Chicken With Different Cooking Methods, Yuan Sen, Pang Linjiang, Lu Xinghua, Cheng Jiyu, Li Fang, Song Yusheng Feb 2015

Sensory Quality Characteristics Of Chicken With Different Cooking Methods, Yuan Sen, Pang Linjiang, Lu Xinghua, Cheng Jiyu, Li Fang, Song Yusheng

Food and Machinery

Chicken was cooked by three methods which were frying, braising and stewing, to compare the changes of volatile aroma and texture of cooking chicken. Results showed that after cooking chicken sensory quality characteristics changed dramatically. Aldehydes content was significantly higher than alcohols and alkanes in volatile components of fresh meat. However, the volatile compositions of cooking chicken were mainly aldehydes and alkane substances, and aldehydes and alcohols content decreased significantly, with the order of decreasing degree: fried > braised >stewed; But alkane matter content increased significantly with the same order of increasing degree as above. After cooking, some new macromolecules were …

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Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast, Wang Zhijiang, Jiang Aimin Feb 2015

Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast, Wang Zhijiang, Jiang Aimin

Food and Machinery

The changes of microstructure of cooked chicken breast treated by ultra-high pressure treatment(UHP) were observed, for the further study of UHP on cooked chicken breast. Results indicated that the gap between the muscle fibers decreased, endomysial disappeared gradually, and the structure of muscle fibers was more closely. Meanwhile, muscle fiber diameter and rate of juice leakage increase could be resulted from UHP significantly. Myofibril was fragmented and gelated obviously when the pressure was over 400 MPa. The microstructure of cooked chicken breast treated by UHP could explain the changes of jucie leakage, texture and edible quality.

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Study On Test Methods Of Crispness Rice Candy, Zhao Zijun, Jia Lirong, Li Changjiang, Gao Hong Feb 2015

Study On Test Methods Of Crispness Rice Candy, Zhao Zijun, Jia Lirong, Li Changjiang, Gao Hong

Food and Machinery

The physical properties test of the crunchy rice candy was carried out with a texture analyzer under compression mode. The crispness of the crunchy rice candy was tested using the sensory evaluation method and was adopted the compression mode a texture analyzer. Spss statistical analysis software was applied to the data of crispness sensory eveluation and texture test. Subsequently, the forecast model was constructed for the crunchy rice candy crispness by analyzing the correlation between the data of crispness sensory eveluation and texture test. The results showed that:the best testing speed was 1.0 mm/s, the compression deform deformation was 50%.The …

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Adsorption Conditions Optimization Of The Attapulgite On Lactobacillus Cells, Zhao Yuping, Tang Zixin, Yang Li, Feng Yunqi Feb 2015

Adsorption Conditions Optimization Of The Attapulgite On Lactobacillus Cells, Zhao Yuping, Tang Zixin, Yang Li, Feng Yunqi

Food and Machinery

The best adsorption conditions of the attapulgite on Lactobacillus cells were optimized. Different kinds and concentrations of acids and alkalis were used to pretreat the attapulgite, the results showed that 1 mol/L H3PO4 was the best. In pH 6, 0.4 mol/L phosphate buffer system, adsorption of attapulgite on Lactobacillus cells basically completed in 60 min, and reached to the adsorption equilibrium. Adsorption of attapulgite on Lactobacillus cells could well fit the Langmuir adsorption isotherm equation. With the increase of temperature, the equilibrium adsorption of attapulgite on Lactobacillus cells increased higher, which was an endothermic process. When Lactobacillus …

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Effect Of Decoloring Process On Quality Of Massage Base Oil Developed From Sesame Oil, Zhao Yanru, Wang Xuede, Zhao Dan Feb 2015

Effect Of Decoloring Process On Quality Of Massage Base Oil Developed From Sesame Oil, Zhao Yanru, Wang Xuede, Zhao Dan

Food and Machinery

This research according to the quality requirements of massage base oil as evaluation indexes, combining with free radical clearance, oxidation resistance and other indicators, compared the decolorizing technology's influence on the quality of sesame oil. And compare oils which have done in-depth research in the field of cosmetic skin care, such as olive oil, grape seed oil, wheat germ oil. That results showed that the decoloring process of sesame oil improve the oxidation resistance and the ability of scavenging free radicals significantly. In general, sesame oil skin care is better than other several kinds of vegetable oil which used as …

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Eric-Pcr And Sau-Pcr Analysis Of Food-Borne Listeria Monocytogenes, Zhao Yiming, Shi Lei, Meng Hecheng, Zhang Zhigang, Yan He Feb 2015

Eric-Pcr And Sau-Pcr Analysis Of Food-Borne Listeria Monocytogenes, Zhao Yiming, Shi Lei, Meng Hecheng, Zhang Zhigang, Yan He

Food and Machinery

To investigate the distribution of serotypes, genetic relativity and epidemiological characteristic of Listeria monocytogenes (LM). 22 LM strains isolated from Guangzhou and Xiamen were investigated by ERIC-PCR and Sau-PCR. Results of ERIC-PCR showed that these strains were distributed in 8 patterns (a-h). The main pattern was pattern h, and the number of strains was 8. Genotyping using Sau-PCR showed that all tested strains were grouped into 7 clusters (A-G). These results indicated the genetic relativity and epidemiological characteristic of different LM food-borne isolates.

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Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River, Yuan Liejiang, Yang Mengxing, Li Mengli, Li Zhonghai Feb 2015

Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River, Yuan Liejiang, Yang Mengxing, Li Mengli, Li Zhonghai

Food and Machinery

To investigate the accumulation and pollution in Zn, Cu, Pb and Cd of the leaf vegetable by Changsha section of Xiangjiang River, three kinds of vegetable were collected and detected. The results showed that: the contents of these four heavy-metal elements in vegetable samples ranked from greatest to least was as follows: Zn＞Cu＞Pb＞Cd; Brassica chinensis L. had strong accumulation ability in Cu, Pb and Cd; 26.67% samples were heavy contaminated.

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Evaluation Of Sanitary Quality Of Beef And Mutton In Xilingol District, Xiao Fang Feb 2015

Evaluation Of Sanitary Quality Of Beef And Mutton In Xilingol District, Xiao Fang

Food and Machinery

Recently，the beef and mutton industrialization is developing rapidlyin Xilingol district of Inner Mongolia. To have a better understanding of sanitary quality of Xilingol beef and mutton, tests of bacterial colony, fecal coliform and pathogenic bacteria were conducted on 160 pieces of Xilingol beef and mutton samples. The results showed that the qualified rate of bacterial colony and fecal coliform were 76.25% and 77.18%, and the detection rate of pathogenic bacteria was 5.63%. The data provided theory evidence for improving Xilingol beef and mutton sanitary quality in the future.

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Analysis Of Unsafe Factors In Baked Craft Of Betel Nuts, Kang Xiaoning, Ji Jianbang, Li Liang Feb 2015

Analysis Of Unsafe Factors In Baked Craft Of Betel Nuts, Kang Xiaoning, Ji Jianbang, Li Liang

Food and Machinery

The unsafe factors in the products of traditional craft baked betel nuts, betel improved oven baked dry and edible betel nut pieces were analyzed. The results showed that benzopyrene were the major effect factors on the food safety of Betel nut products. And the baked methods of betel nuts had greatly influence on the content of benzopyren. An overdose of benzopyrene was found in these baked betel nuts baked by traditional ways, such as traditional smoked roasting ovens, traditional hot wind roasting ovens. However, taking the baked Betel nuts as materials to manufacture products, the content of benzopyrene in these …

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Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy, Cheng Wenyu, Guan Xiao, Liu Jing Feb 2015

Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy, Cheng Wenyu, Guan Xiao, Liu Jing

Food and Machinery

The reasonability using near-infrared spectra (NIRS) for detection of melamine in liquid milk were studied. NIRS of samples were obtained by Fourier Transform Infrared Spectroscopy(FTIR) spectrometer, samples of liquid milk with adding melamine were analyzed while characteristic signals were extracted by wavelet transform and principal component analysis. Quantitative analysis was taken by General the Regression Neural Network(GRNN) for the diffuse reflectance spectroscopy of liquid milk adding melamine first. The result is not satisfactory enough that when concentration of melamine is lower than 0.05%, the R2 of predict model is only 0.567. Qualitative discrimination by support vector machine was carried …

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Determination Of Imibenconazole In Fruits And Vegetables By Ultra High Performance Liquid Chromatography-Tandem Quadrupole Mass Spectrometry, Chen Jingchun, Chen Sheng, He Yabin, Zheng Xiaoping Feb 2015

Determination Of Imibenconazole In Fruits And Vegetables By Ultra High Performance Liquid Chromatography-Tandem Quadrupole Mass Spectrometry, Chen Jingchun, Chen Sheng, He Yabin, Zheng Xiaoping

Food and Machinery

The sample was purifid by solid phase extraction column. A simple, fast, accurate method for determination of Imibenconazole in fruits and vegetables was developed by ultra high performance liquid chromatography-tandem quadrupole mass spectrometry (UPLC—MS—MS). The linear range of the method is from 1.0 μg/L to 100 μg/L ，and the correlation coefficients were 0.998 7～0.999 6, and the detection limit is 1.0 μg/kg. The proposed method has high sensitivity and good reproducibility for determining Imibenconazole.

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Determination Of Twelve Elements In Jujube By Inductively Coupled Plasma Atomic Emission Spectrometry (Icp—Aes), Chen Kai, Li Jinyu, Li Qiong, Li Huanrong Feb 2015

Determination Of Twelve Elements In Jujube By Inductively Coupled Plasma Atomic Emission Spectrometry (Icp—Aes), Chen Kai, Li Jinyu, Li Qiong, Li Huanrong

Food and Machinery

A method was developed using ICP-AES for the simultaneous determination on the content of trace heavy metals including Na, Mg, Al, K, etc in 3 spieces of jujube of Xin Jiang district. The correlation index of method was greater than 0.998; Determination of elements in addition to the individual value, RSD is less than 5%. The results showed that: xinjiang jujube had rich mineral elements content, which especially in K (＞12 277 μg/g), Ca (＞785 μg/g), Mg (＞ 646 μg/g), Na (425 μg/g), Al (＞179 μg/g), Fe (＞22 μg/g) content is higher, the K and Fe content of Aksu jun …

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Using Gc—Ms And Elisa Kits For Comparative Analysis Of Plasticizers In Red Wine, Cao Bipu, Cao Yong, Miao Jianyin, Cao Sufang, Liu Guo, Tan Rongwei Feb 2015

Using Gc—Ms And Elisa Kits For Comparative Analysis Of Plasticizers In Red Wine, Cao Bipu, Cao Yong, Miao Jianyin, Cao Sufang, Liu Guo, Tan Rongwei

Food and Machinery

There were two methods to detect the plasticizers of red wine. The first one was a traditional method(GC-MS) and another one was a new method-ELISA kit. An improved pre-processing of GC-MS and the comparative analysis of the two methods was used to find a novel detection method. The results: there was a little difference for the rate of plasticizer extraction with different pre-treatment. And DIBP, DBP, DEHP were detected. The GC-MS method demonstrated high precision and recovery. The GC-MS method was a excellent method to detect the plasticizers of red wine. The detection results of ELISA kit were 3.4 to …

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Research On Toughness Of Cassava Stalk, Li Menglin, Wang Tao, Huang Zhigang, Yan Mei Feb 2015

Research On Toughness Of Cassava Stalk, Li Menglin, Wang Tao, Huang Zhigang, Yan Mei

Food and Machinery

In order to study the factors that the influence of the cassava stalk toughness. Orthogonal experiments were used to test cassava stalk with MW-4 universal testing machine And the influencing factors were selected, for cassava stalk variety, placed time, and colliding parts. The results show that: effect of varieties on the impact energy is the largest, while, the impact energy was the smallest when the variety is SC6, placed for 12 days, and the the upper part collision site. Effect of varieties A on the impact toughness is the largest. The impact toughness is the smallest when the variety is …

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Flow Field Characteristics Analysis Of Single Vortex Water Washer, Wu Yan, Jin Guangyuan, Cui Zhengwei Feb 2015

Flow Field Characteristics Analysis Of Single Vortex Water Washer, Wu Yan, Jin Guangyuan, Cui Zhengwei

Food and Machinery

The fluid dynamic characteristic of vortex flow washing in a fruits and vegetables washer unit with U-shaped structure was investigated by three-dimensional Computational Fluid Dynamic simulation (CFD). The single vortex flow formed by longitudinal and transverse water jet in washer unit was simulated at different flux rates of longitudinal and transverse water jet. The vortex flow dynamic characteristic in water unit and the effect of vortex flow on strengthening turbulent washing were discussed. The simulation results shows that flux rate has a dominant effect on vortex flow spacious distribution and intensity; the interaction between longitudinal and transverse water jet is …

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Determination On Optimal Switching Point Of Two-Stage Feeding In Weighing Packaging Machine, Su Junming, Li Zhenliang, Li Ya, Liu Baohua Feb 2015

Determination On Optimal Switching Point Of Two-Stage Feeding In Weighing Packaging Machine, Su Junming, Li Zhenliang, Li Ya, Liu Baohua

Food and Machinery

Objective Researched the method to calculate the optimal two-stage feeding switch point of weighing packaging machines when it works. Methods Through analyzing the feeding and weighing process and the function of two-stage feeding, researched the effect of two-stage feeding switch point to the packaging speed and accuracy. Then found the range of values. Results The two-stage feeding switch point had an important impact on packaging speed and packaging accuracy, and a certain relationship. The packaging speed was maximized while ensuring the packaging accuracy through chosing the best switch point in the range of values. Conclusions Proposed a method to calculate …

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Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie Feb 2015

Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie

Food and Machinery

A kind of finished food boxes stacking machine was designed based on "PC + motion controller". Taking PC as the upper computer and multi axis motion controller as the lower computer, communication between the upper and lower machine used standard Ethernet, HMI and multi axis motion controller communicated via the RS232/485 standard interface, and completed the stacking work via the upper and lower computer. It can realize the function of stacking, reduce the amount of labor, and improve work efficiency. And it provides a new idea for the design of the stacking machine.

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Improvement And Simulation On Material Removing Mechanism Of Aluminum Foil Separator, Zheng Yahong, Li Jiqiang, Zhang Xuechang, Sun Zhongjie Feb 2015

Improvement And Simulation On Material Removing Mechanism Of Aluminum Foil Separator, Zheng Yahong, Li Jiqiang, Zhang Xuechang, Sun Zhongjie

Food and Machinery

Structure of material removing mechanism was improved for the defects of original aluminum foil separator. In this structure transformation, the original cylinder drive is replaced by cam mechanism, forming a new type of material removing mechanism. In the Pro/e environment, surrounding and columniform cam of material removing mechanism conducted parametric design. In Mechanism module, through the motion simulation and measurement verification of material removing mechanism, the relative position of the two cams can be adjusted, ultimately reducing the design cycle and providing a reference for the structure optimization in the later period.

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Effect On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging, Yu Jiangtao, Xie Jing Feb 2015

Effect On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging, Yu Jiangtao, Xie Jing

Food and Machinery

Investigated, ozonated water combined with modified atmosphere packaging on preservation of fresh-cut lettuce stored at 4 ℃. Results indicated that ozonated water treatment combined with modified atmosphere packaging had prominent effect of controlling the reproduction of bacterial, the decline of water content , the degradation of chlorophyll and the activity of polyphenol oxidase (PPO), reducing its rotten, wilting, yellowing and browning rate. This method maintained high Vc content and sensory quality of fresh-cut lettuce at the same time. Also, it extended shelf-life of fresh-cut lettuce and kept its commodity value at 14th day.In addition, results also indicated that after …

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Research On Quality Changes And Spoilage Mechanism Of Leisure Soybean Food During Storage, Jiang Qionghua, Zhao Liangzhong, Li Huaqiang, Bu Yufang Feb 2015

Research On Quality Changes And Spoilage Mechanism Of Leisure Soybean Food During Storage, Jiang Qionghua, Zhao Liangzhong, Li Huaqiang, Bu Yufang

Food and Machinery

Investigated the changing of components in leisure soybean food during storage by using Nuclear Magnetic Resonance (NMR),and identified the contribution from these components respectively, and discussed the corruption mechanism from the microscopic view. The results indicated that leisure soybean food had three kinds of components mobility-T21,T22,T23,corresponded bound water, free water and fat, respectively. By analyzing the component contents, the first three months was the best in quality for leisure soybeans. The oxidative rancidity of oil produced peroxide led to the oxidant of amino-acid residue, and transformed the bound water in reticulate structure into free …

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