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Articles 361 - 390 of 548
Full-Text Articles in Food Processing
Effects Of Mitochondrial Nadp+-Dependent Isocitrate Dehydrogenase Deficiency On Fructose-Induced Obesity In Mice, Allison Michelle Montalbano, Kaleigh Elizabeth Beane
Effects Of Mitochondrial Nadp+-Dependent Isocitrate Dehydrogenase Deficiency On Fructose-Induced Obesity In Mice, Allison Michelle Montalbano, Kaleigh Elizabeth Beane
Human Nutrition and Hospitality Management Undergraduate Honors Theses
Obesity prevalence in the United States continues to increase and is associated with health consequences such as type 2 diabetes, hypertension, atherosclerosis, and hyperlipidemia. Among many contributing factors to obesity, fructose may be one of the major reasons as it disrupts the antioxidant system thereby resulting in an accumulation of reactive oxidative species and leading to obese conditions. The enzyme, isocitrate dehydrogenase 2 (IDH2), reduces nicotinamide adenine dinucleotide phosphate from the TCA Cycle, hence might be implicated with not only energy metabolism but also cellular redox homeostasis. Therefore, the hypothesis was that IDH2 deficiency in mice would exacerbate hepatic lipid …
Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder
Food Science Undergraduate Honors Theses
Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer demands …
Evaluation Of Fresh-Market Potential Of Arkansas-Grown Fruit: Blackberries, Peaches, Table Grapes, And Muscadine Grapes, Molly Felts
Graduate Theses and Dissertations
Fresh-market produce is a major component of commercial market sales. However, shelf-life of fresh-market produce is limited, so evaluating postharvest potential (time from harvest to consumption) is critical. Fresh-market fruit can be impacted by many factors that deteriorate the quality of the fruit. Understanding the postharvest physiology of fruit can lead to better handling and storage conditions for extended shelf life and enhanced quality for the consumer. This research project was a collaborative effort within the University of Arkansas System Division of Agriculture between the Food Science and Horticulture Departments to evaluate the fresh-market potential of Arkansas-grown fruit. Physiochemical and …
Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash
Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Candida albicans is a dormant commensal in the mucosa of healthy individuals but can become an opportunistic pathogen when the host microflora is compromised. It has been reported as the most common cause of fungal infection among hospitalized U.S. patients, with elevated mortality rate. Candida species have been reported as resistant to antifungal drugs that increase the application of novel strategies to treat this infection. Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. C. albicans has the ability to switch phenotype from yeast-to-hyphae cells, with hyphae being the most …
An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley
An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley
Graduate Theses and Dissertations
Edamame is a food-grade soybean (Glycine max (L.) Merrill) that is either harvested immature (R6 stage) or after plant maturity (R8 stage). At R6, the premium product will have crescent- shaped large green pods and gray pubescence. At R8, the seed will either have stayed green or will have turned yellow, black, or brown. Edamame is a healthy snack with a sweet flavor and firm texture. The edamame market is growing in the United States, creating a need for more adapted varieties. The genetic diversity is low among adapted large-seeded breeding lines. Finding diverse accessions will help develop larger and …
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Food and Machinery
In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …
Low-Carbon Design Of Food Packaging Based On Life Circle Concept Of Product, Liu Zongming, Zhao Yuehao
Low-Carbon Design Of Food Packaging Based On Life Circle Concept Of Product, Liu Zongming, Zhao Yuehao
Food and Machinery
Under the trend of low-carbon vision in the food package industry, an analyzed and completed method of low-carbon package based on life circle of product was introduced into food packages. During the study, a low-carbon concept was raised first, coupled with the life cycle vision, and a systematic low-carbon model was also put forward at the point of product, which is helpful in the later process of how to devise a total low-carbon procedure for food package. Finally, a environmental-friendly dishware package was adopted as a example to demonstrate the practicability and efficacy of both the specific concept and model …
Analysis Of Volatile Aroma Components Of Different Breeds Of Grape Distilled Spirits In Xinjiang By Hs-Spme/Gc-Ms, Wang Liye, Huang Peng, Feng Ruizhang, Wu Yun, Song Yu
Analysis Of Volatile Aroma Components Of Different Breeds Of Grape Distilled Spirits In Xinjiang By Hs-Spme/Gc-Ms, Wang Liye, Huang Peng, Feng Ruizhang, Wu Yun, Song Yu
Food and Machinery
In order to understand the differences of volatile aroma components between distilled liquor obtained from different varieties of wine grapes in Xinjiang, the methods of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectro-metry (GC-MS) were used to investigate the aroma component in different kinds of distilled liquor. Distilled liquor was obtained from Cabernet Sauvignon, Chardonnay, Italian Riesling, Cabernet Sauvignon with Chardonnay blend and Chardonnay with Italian Riesling Blend. The differences were analyzed and compared, and the results showed as follows. The types and contents of volatile aroma components of distilled liquor obtained from different grape varieties, and a total of …
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang
Food and Machinery
According to the characteristics of the roller during dry granulation process, the dry granulation roller mechanics model was established by Von Mises criterion. The model was solved and simplified to calculate its equivalent stress. The mechanical properties of the dry granulation roller were qualitatively analyzed theoretically. The 3D solid model of the squeeze roll was established by using SolidWorks software. The mechanical properties of the dry granulation roller were quantitatively analyzed by finite element software ANSYS Workbench. The theoretical analysis and simulation results showed that the deformation of the dry granulation roller was mainly concentrated along the width of the …
Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn
Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn
Food and Machinery
In order to realize the efficient processing function of removing head and tail of freshwater fish, a continuous device for cutting head and tail of freshwater fish was designed. The device consisted of intermittent feeding system, tool and fixture driving system, control system and so on. The rated power of the device was 2.3 kW, including a 1.5 kW system for the intermittent feeding, a 0.75 kW for the drive system of cutter fixture and a 0.05 kW control system. The test of processing effect of the device were conducted using （0.400±0.100） kg Parabramis pekinensis and （1.200±0.300） kg Ctenopharyngodon idellus. …
Design Of A Household And Automatic Pitting Machine For Jujube, Gao Haichao, Han Haimin, Chen Huitao, Li Zhiwei
Design Of A Household And Automatic Pitting Machine For Jujube, Gao Haichao, Han Haimin, Chen Huitao, Li Zhiwei
Food and Machinery
Because the jujube quality of deep processing could not guarantee and pitting by hand could not hygienically, a type of household and automatic pitting machine for jujube was designed. The research status of the jujube to remove kernel was analyzed, and the design requirements were made. Based on the analysis of processes, the system of basic machine was designed. The critical component of positioning device and removing kernel device were analyzed, and the crank movement guide mechanism was adopted in the pitting mechanism and pushing Jujube meat mechanism. The results indicated that the automatic charging and positioning rate was 93%, …
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia
Food and Machinery
Cutinase is a kind of multifunctional hydrolase, which has important application value in the food processing and textile refining industry. The recombinant expression system of Escherichia coli (E.coli) BL21 (DE3) was used to achieve the recombinant expression of Humicola insolens cutinase in E.coli, and the activity of extracellular supernatant in shaking flask level reached 170 U/mL. The recombinant cutinase was characterized. The optimum pH was 8.5, the optimum temperature was 80 ℃, with good pH stability and temperature stability. In order to further improve the possibility of the industrial application of H.insolens cutinase, the recombinant E.coli was cultured in 3 …
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang
Food and Machinery
Freeze-tolerance is a necessary characteristic of yeast used in frozen dough. Target freeze-tolerant strain was screened using liquid fermentation (LF) medium method, applied for frozen dough production, and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed. The isolated strain was identified mainly by morphologic observation and 26S rDNA gene sequence analysis. The results showed that seven strains were selected from four various sourdoughs, their freeze-tolerance rate ranged from 9%～86%, and relative fermentation ability ranged from 9%～67%. Two strains, Y-3 and H-1, had highest survival ratio of 86% and …
Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun
Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun
Food and Machinery
On the purpose of explore the yeast resources in traditional fermented milk in XinJiang, taking the traditional fermented milk produce in the small family workshop on south region of Xinjiang as raw materials, there were 78 strains which were isolated for molecular identification and antioxidant ability. The results showed that 42 of the 78 yeast strains had total antioxidant activity, and the antioxidant ability of NG-40 was prominent, with the total antioxidant activity of （106.41±3.92) U/mL, the ability of inhibiting hydroxyl radicals of （651.24±3.75) U/L, the ability of resisting superoxide anion of （104.11±3.25) U/mL, and the content of lipid peroxide …
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang
Food and Machinery
To investigate the bacterial diversity of Zhaguangjiao in Dangyang area, and evaluated their functions on flavor quality of samples. The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology, and flavor quality were evaluated by electronic nose. Firmicutes, Proteobacteria, and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%, 25.97%, and 4.13%, respectively. At the genus level, Lactobacil-lus, Weissella, Pediococcus, Staphylococcus, Carnimonas, Enterobacter, and Prevotella were constituting more than 1.0% of total sequences, with the relative abundance of 77.33%, 2.24%, 2.18%, 1.27%, 5.66%, 2.47%, and 1.05%, respectively. There were positive relations among the relative abundance of …
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Food and Machinery
In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed …
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving …
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan
Food and Machinery
Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition …
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia
Food and Machinery
Oil heat-transfer cooking is a typical cooking way of Chinese cuisine, so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin. The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment. Meanwhile, the z-value of brightness, redness ,whiteness and shear force were 33.1,26.1, 41.0 and 17.9 ℃, whose corresponding Ea-value were 68.6, 86.8, 55.4 …
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying
Food and Machinery
The differences of the main nutrient quality of bramley apples under different pollination conditions respectively with the pollen of First red, Dahongrong, MOLEX, Red Fuji, Gala and Grieve were analyzed in this experiment, and the natural pollination was used as control. The results showed that the contents of total sugar, VC, flavonoids, protein, ash and polyphenols among bramley apples with different pollination varieties reached significant or extremely significant levels; three principal components be selected in this experiments, and the cumulative percent of that three principal components reached 85.072% respectively. It was considered that pollination varieties could affect the nutritional quality …
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng
Food and Machinery
The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with …
Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose, Lu Changtong, Zhao Yongzhen, Wang Hongwei, Gu Liang, Li Yaoguang, Wang Pengfei, Li Hongtao, Zhao Zhiwei, Sun Zhitao, Duan Kun
Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose, Lu Changtong, Zhao Yongzhen, Wang Hongwei, Gu Liang, Li Yaoguang, Wang Pengfei, Li Hongtao, Zhao Zhiwei, Sun Zhitao, Duan Kun
Food and Machinery
2-L-Alanine-2-deoxy-D-Glucose(Ala-Glu) was synthesized from L-Alanine(Ala) and D-fructose(Fru) through condensation dehydration and rearrangement reaction. The thermal weight loss and pyrolysis properties of Ala-Glu were investigated by thermogravimetry-derivative thermogravimetry(TG-DTG) and pyrolysis gas chromatography-mass spectroscopy(Py-GC/MS). Using the moisture content (d.b.) of tobacco shred as an indicator, the physical moisture retention properties of Ala-Glu were measured. The effect of these compounds on sensory comfort of cigarette was investigated. The results show that: ① The synthetic product was the target compound; ② The primary pyrolysis temperature of Ala-Glu was 178.9 ℃, and the thermal mass loss reached about 90% at 800 ℃. The number of …
Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco, Ma Pengfei, Li Qiaoling, Lin Kai, Huang Huizhen, Liu Xiucai, Liu Zechun, Xie Wei, Liu Jing, Li Yuefeng
Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco, Ma Pengfei, Li Qiaoling, Lin Kai, Huang Huizhen, Liu Xiucai, Liu Zechun, Xie Wei, Liu Jing, Li Yuefeng
Food and Machinery
In order to study the pyrolysis characteristic of the heat-not-burn reconstituted tobacco, eight kinds of reconstituted tobacco, three kinds of non-tobacco fiber and tobacco own fiber were tested by TGA (Thermogravimetric Analyzer) technology, and the resulting DTG（Derivative Thermogravimetry）data were analyzed by NRMSE (normalized root mean squared error) to calculate the pyrolysis difference degree. The results showed that the pyrolysis behavior of the reconstituted tobacco used in heat-not-burn cigarettes was much different from that in traditional cigarettes and the pyrolysis difference degree was 37.97%. There was an additional peak in DTG curve of the reconstituted tobacco used in heat-not-burn cigarettes, which …
Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice, Jiang Jing, Zhang Yuming, Quan Juncheng, Fan Liuping
Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice, Jiang Jing, Zhang Yuming, Quan Juncheng, Fan Liuping
Food and Machinery
Rice was inoculated with spore suspension of Aspergillus flavus, and far-infrared radiation (FIR) was used to study the disinfection on curve and toxin production ability of A. flavus in rice with different water contents. Moreover, the effect on the quality of rice color, free amino acids, and soluble protein was considered. The results showed that the decontamination of FIR radiation on A. flavus was significantly enhanced with the increase of temperature and time. When the rice moisture content was 30%, FIR heating at 115 ℃ for 5 minutes resulted in 2.96±0.28-log reductions of A. flavus spores in rice. The total …
Research On The Daqu Quality Detection System Based On Machine Vision, Zhang Xinhao, Huang Danping, Tian Jianping, Huang Dan
Research On The Daqu Quality Detection System Based On Machine Vision, Zhang Xinhao, Huang Danping, Tian Jianping, Huang Dan
Food and Machinery
Aiming at the problem that the solid-state fermentation of liquor depended on the artificial experience to judge the quality of Daqu without quantitative judgment standard, a set of Daqu quality detection system based on machine vision was studied. The dynamic threshold segmentation method was used in this system, RGB transform Lab color space, CNN convolutional neural network and other methods were used to extract three kinds of visual information characteristics of Daqu, the geometric parameters, color and crack. Therefore, the corresponding relationship between the visual information characteristics and the quality of Daqu was established, and the quality of Daqu was …
Research On Criminal Law Regulation Of Food Safety Management, Liu Sujun
Research On Criminal Law Regulation Of Food Safety Management, Liu Sujun
Food and Machinery
Food crime has various kinds, multitudinousness, wider range and faster spread rate, which brought a certain degree of difficulty to criminal punishment. Chinas criminal legislation on food safety has gone through periods of non-criminalization, criminalization, and expansion period. Although the legislation has gradually enriched the content of the criminal law of food crimes, it still has many problems at the same time. In terms of incriminating, all aspects of food activities have not been fully protected, and the scope of food protection is too narrow, and the subjective aspects of food safety crimes are not perfect. In terms of penalties, …
Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution, Shuai Weikui, Wang Ruifang, Gao Yaping, Wu Long, Xu Qing, Li Zhanyong
Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution, Shuai Weikui, Wang Ruifang, Gao Yaping, Wu Long, Xu Qing, Li Zhanyong
Food and Machinery
The structure of rectangular microwave spouted bed was optimized based on the good electric field intensity and distribution. The evaluation index was the coefficient of variation COV which reflected the uniformity of the electric field distribution, and the average electric field intensity Emean and the local gathering parameter Emax/Emean. The numerical simulation of the electric field intensity in the spouted bed was carried out by using the COMSOL Multiphysics to analyze the effects of the parameters a (spouted bed width), H (waveguide position) and L (spouted bed height). The results showed that the effect of …
Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan
Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan
Food and Machinery
V type slot nozzle in an impact type quick freezer was selected as the research object, and the surface heat transfer characteristics of the freezing area of the freezer were studied, based on different cutting ratio, the ration of distance between the belt and nozzle inlet H to slit width S, Hs. The results showed that the steel surface heat transfer intensity was obvious different along with width of freezer when the Hs<10 and Ψ=0. The steel surface Nu number in X/S=0 was significantly higher than that of X/S=150(The ratio between width direction of quick freezer coordinates and nozzle width S ). With the cutting ratio increasing along the X direction of the strip surface, heat transfer intensity difference gradually decreased, after the cutting critical ratio Ψ0, the metal surface heat transfer intensity reversed growth, which indicated that the Nu number at X/S=0 was less than that at X/S=150. The cutting critical …
Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer, Liu Jue, Xie Zeliang
Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer, Liu Jue, Xie Zeliang
Food and Machinery
According to the problems that drying quality was affected by the automatic grading and uneven distribution of grain in the inlet of material during drying process, the rotary shower distributing was researched to increase section area by 20～50 time, and the disturbance distributing was applied to maintain the cone-top angle of grain between 110°～170°. The distributing device combined rotary shower and disturbance was designed in order to increase transverse movement of grain on the top of dryer and to stabilize volume density of grain of cross section in dryer. The test of grain drying has showed that the distributing combined …
Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc, Li Xin, Zhang Yuxing, Gao Bo
Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc, Li Xin, Zhang Yuxing, Gao Bo
Food and Machinery
As the temperature control system of beer fermentation has the characteristics of time-varying, nonlinear and lagging, the traditional control method can not be used to control the beer fermentation temperature accurately. In this paper, the variable universe fuzzy PID controller was designed by introducing the extension and reduction factors of the universe, and the PID parameters were on-line fine tuning. Based on S7-1200 controller and KTP1000 touch screen, the automatic control system of beer fermentation was developed to achieve human-machine interaction. The results of beer fermentation test showed that: the control error of beer fermentation temperature ±0.09 ℃, the control …