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Articles 451 - 480 of 548
Full-Text Articles in Food Processing
Effects Of Rice Bran Oil On Quality Of The Spread Processed Cheese, Xu Hangrong, Zheng Yuanrong, Liu Zhenmin
Effects Of Rice Bran Oil On Quality Of The Spread Processed Cheese, Xu Hangrong, Zheng Yuanrong, Liu Zhenmin
Food and Machinery
To provide a theoretical basis for the research and development of high-quality processed cheese with rice bran oil, the effects of different levels of rice bran oil instead of butter on the quality of the spread processed cheese were studied. The determination of the pH, firmness, stickness and sensory evaluation of the processed cheese with various substitution ratios of rice bran oil were compared and analyzed. The results showed that the pH values of the samples were in the normal pH range, and the firmness and stickiness of samples decreased with the increase of the amount of rice bran oil. …
Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production, Duan Zhenzhen, Zhou Caiqiong, Yuan Min, Chang Rong
Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production, Duan Zhenzhen, Zhou Caiqiong, Yuan Min, Chang Rong
Food and Machinery
Red flesh loquat named Jinhua No.1 was used as experimental material to optimize alcohol fermentation process and analyze the acidity characteristics of loquat vinegar in this study．The effects of yeast species and inoculation amount, pH, fermentation temperature and initial sugar content on the quality of loquat vinegar were studied, and the optimal fermentation conditions were determined by the alcoholic degree as the response value. The results showed that the yeast strain Yb was the dominant yeast strain of loquat vinegar, the optimal process parameters were that the yeast inoculation amount 0.05% was fermented at 25 ℃ and pH 3.5. Under …
Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice, Wang Wancheng, Zhao Lingyan, Deng Fangming
Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice, Wang Wancheng, Zhao Lingyan, Deng Fangming
Food and Machinery
Red line chili and pickled chili juice were mixed in a 11 (w/w) ratio, and inoculated with Lactobacillus plantarum, Lactobacillus acidophilus and Leu-conostoc mesenteroides to get fermentation. The lactobacillus inoculation quantity, fermentation temperature and fermentation time were selected as the experimental factors, and the lactic acid content was used as the response value. The single factor and response surface test were designed to optimize the fermentation process. The best conditions for optimization were as follows: inoculation 6%, fermenting at 35 ℃ for 6 days. The validation test results showed that the fermented pepper products’ lactic acid content was 0.74% and …
Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej, Feng Yajie, Wang Jianmin, Liang Miao, Mu Lin, Ma Shengnan, Wang Huaixu, Xu Linghe
Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej, Feng Yajie, Wang Jianmin, Liang Miao, Mu Lin, Ma Shengnan, Wang Huaixu, Xu Linghe
Food and Machinery
In order to improve the accuracy and repeatability of the integration quantitative determination method based on ImageJ for the ash from the burning cigarette., an optimized scheme was conducted in this study. The scheme was optimized from three aspects, including the selection of cigarette combustion surface, the selected height as well as the width of the burning cigarette columnar ash. The established optimal scheme was as follows: ① Taking pictures of the burning cigarette when it was burned to 1 cm away from the tipping paper. ② Using a height of 25 mm, 6.46 mm width rectangular box to select …
Computerized And Electronic Controls In Food Packaging, Anjali Srivastava, Vivek Kumar, Alak Kumar Singh
Computerized And Electronic Controls In Food Packaging, Anjali Srivastava, Vivek Kumar, Alak Kumar Singh
Journal of Applied Packaging Research
The focus of food packaging is to contain food in a cost-effective way that satisfies industry requirements and consumer desires, maintains food safety and minimizes environmental impact. Currently, with the increasing demand of the consumers the major concern of food packaging industry is on efficiency of the plant process, productivity, quality as well as safety. It becomes necessary for companies to discover ways to improve their productivity in terms of maintaining safety, using sustainable materials in packaging, implementing flexible and standardized technology, and maintaining good quality of foods. Thus, to achieve the required demands, automation and upgradation of the packaging …
Kentucky Women In Agriculture (Mss 611), Manuscripts & Folklife Archives
Kentucky Women In Agriculture (Mss 611), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Manuscripts Project 611. Minutes, financial records, conference handouts, and newsletters related to Kentucky Women in Agriculture, an awareness and support group for women farmers in the Commonwealth. Also includes interviews with members and digital images of members.
The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman
The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.
The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses, Wang Lei
The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses, Wang Lei
Food and Machinery
The main taste components of eight typical natural mature cheeses were analyzed by gas chromatography-mass spectrometry and amino acid analyzer. The taste activity values and sensory evaluation were used to clarify the differences among the eight kinds of cheeses, so as to provide a theoretical basis for precise control of cheese flavor and market positioning. The results showed that in addition to Goat Cheese and Brie Cheese, free amino acids contributed to the taste of the other six type of cheeses. The common taste amino acids were valine and lysine. Cheeses were bitter and sweet. And blue Cheese had the …
Effects Of Oxygen Vectors On Microbial Production Of Avilamycin, Zhang Mei, Song Yuanda, Liu Qing, Wang Youling, Wu Han
Effects Of Oxygen Vectors On Microbial Production Of Avilamycin, Zhang Mei, Song Yuanda, Liu Qing, Wang Youling, Wu Han
Food and Machinery
In order to improve oxygen delivery efficiency and dissolved oxygen levels for the production of avilamycin in the fermentation broth, the effects were studied, including the various oxygen carriers on the synthesis of avilamycin and the growth of Streptomyces viridochromogenes. The results showed that Tween-80 was the most effective vector to promote growth and the ability of Streptomyces viridochromogene to produce avilamycin.With the addition of 3 g/L tween at 8 h fermentation ,the biomass reached 11.82 g/L and the avilamycin titer increased to 340 mg/L, which was 20.63% and 21.42% higher than the control group. Result show that the oxygen …
Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities, Zhang Zhi, Liu Yang, Yin Wenzhe, Hua Hongling, Yu Henglin, Zhang Zhijun
Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities, Zhang Zhi, Liu Yang, Yin Wenzhe, Hua Hongling, Yu Henglin, Zhang Zhijun
Food and Machinery
The effects on the yield of total flavonoids were studied by reference enzyme dosage, pH value, ratio of material to liquid, ethanol concentration, enzymolysis temperature and time. A 4 factor with 3 horizontal response surface test optimization were conducted. The optimal extraction conditions of the total flavonoids of dandelion were as follows: 122 (g/mL), pH 4.5, 52% ethanol concentr-ation, the hydrolysis temperature was 51 ℃. Under these condi-tions, the yield of total flavonoids was 15.09 mg/g. The results of in vitro functional experiments showed that the total flavonoids extract of dandelion had strong antioxidant activity and scavenging ability against free …
Study On Isolation, Structure Characterization And Radical Scavenging Activity Of Cyanobacteria Polysaccharide, Huang Yijia, Wu Jianrong, Zhu Li, Zhan Xiaobei
Study On Isolation, Structure Characterization And Radical Scavenging Activity Of Cyanobacteria Polysaccharide, Huang Yijia, Wu Jianrong, Zhu Li, Zhan Xiaobei
Food and Machinery
An effective method to extract Cyanobacteria polysaccha-ride was established in this study and a high yield of polysaccharide (25.1%) was achieved by optimizing extraction condition (hot water with ultrasonic treatment). After purification, a main purified polysaccharide (CB-2-1) with molecular weight of 8.4 kDa was collected and the compositions included rhamnose, arabinose, xylose, mannose, glucose and galactose, with mole percentages of 0.51%, 13.35%, 18.21%, 51.38%, 4.87% and 11.67%, respectively. The results of NMR showed that the CB-2-1 component of cyanobacteria polysaccharide was mainly α-type glycosidic bond. Moreover, the purified CB-2-1 polysaccharide had great anti-oxidant activities. The highest scavenging activities of DPPH …
Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar, Wu Taoying, Cheng Yunhui, Zhao Liangzhong, Ouyang Lin, Xu Zhou
Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar, Wu Taoying, Cheng Yunhui, Zhao Liangzhong, Ouyang Lin, Xu Zhou
Food and Machinery
To determine the optimum conditions for the production of low lactose milk by enzyme method, the hydrolysis process of low lactose milk was optimized by the response surface method, with the hydrolysis rate of lactose as an index. The results were as follows: the ratio of enzyme to substrate (\[E\]/\[S\]) was 1.50‰, and the hydrolysis was undertaken at 38.15 ℃ for 3.0 h. Under these conditions, the lactose hydrolysis rate of low lactose milk was 92.67%. Moreover,14.02% of the oligosaccharides were detected by HPLC detection, which showed β-galactosidase could hydrolysis lactose and turn glycosidic.
Study On The Transferring Of The Gene Fragment From The Genetically Modified Cottonseed Hulls To The Edible Fungi, Bai Yalong, Suo Yujuan, Lin Ting, Shen Yuanyuan, Zhao Xiaoyan, Liu Haiyan, Zhou Changyan
Study On The Transferring Of The Gene Fragment From The Genetically Modified Cottonseed Hulls To The Edible Fungi, Bai Yalong, Suo Yujuan, Lin Ting, Shen Yuanyuan, Zhao Xiaoyan, Liu Haiyan, Zhou Changyan
Food and Machinery
It is a question in the field of food-safety that whether foreign genetically modified genes would transfer from the genetically modified cottonseed hulls to edible fungi. In this study, 15 Tremella fuciformis samples and 10 Pleurotus ostreatus samples (the cultivation media contained 75% and 92% genetically modified cottonseed hulls, respectively) collected from cultivation meida were evaluated by PCR to confirm whether the foreign genetically modified genes, CaMV 35S, NOS, CpTⅠ, Cry IA(c), were present. In addition, 47 samples which were probably grown in the media containing cottonseed hulls, were collected from the large and medium-sized supermarkets and farm produce markets. …
Characteristic Difference Of Porcine Tissues By Terahertz Attenuated Total Reflectance Spectroscopy, Qi Liang, Zhao Maocheng, Zhao Jie, Tang Yuweiyi
Characteristic Difference Of Porcine Tissues By Terahertz Attenuated Total Reflectance Spectroscopy, Qi Liang, Zhao Maocheng, Zhao Jie, Tang Yuweiyi
Food and Machinery
To investigate the feasibility of testing pork quality by terahertz (THz) spectroscopy nondestructively, refractive indexes and extinction coefficients of fat, muscle and skin of porcine tissue were collected by attenuated total reflection (ATR) mode in the range of 0.2～2.0 THz. The results showed that THz spectra of these tissues were different obviously in 0.2～1.6 THz. Water content was found to be a main factor affecting THz absorption of fresh tissues. The optical characteristic difference in THz band of different tissues could be utilized to identify tissue types rapidly and nondestructively. Moreover, it could be predicted that the pork quality could …
Antioxidant And Uv-Induced Fibroblasts Photoaging Repair Effects Of Polyphenol From Cortex Mori, Wu Yongxiang, Wu Liping, Wang Weidong, Kim Taewan
Antioxidant And Uv-Induced Fibroblasts Photoaging Repair Effects Of Polyphenol From Cortex Mori, Wu Yongxiang, Wu Liping, Wang Weidong, Kim Taewan
Food and Machinery
The antioxidant activity of polyphenol from Cortex Mori (CMP) was examined by 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. Fibroblasts HS68 cells were induced by ultraviolet (UV) irradiation to establish the photoaging model. Cell proliferation was investigated using a methyl thiazolyl tetrazolium (MTT) assay. The content of procollagen typeⅠprotein (PIP) in cells was measured by enzyme-linked immunosorbent assay (ELISA). The matrix metalloproteinase-1 (MMP-1) and PIP mRNA expressi-ons were detected by qRT-PCR. CMP exhibited significant antioxi-dant activity in ABTS, DPPH free radical scavenging assays, with IC50 values of 1.49, 8.94 μg/mL, respectively. The IC50 values of butyl …
Plastein Reaction To Modify The Ace Inhibitory Peptides Of Potato Protein, Gao Dandan, Ma Zhongren, Saimaiti Reziwanguli, Tian Xiaojing, Li Mingsheng, Chen Shien
Plastein Reaction To Modify The Ace Inhibitory Peptides Of Potato Protein, Gao Dandan, Ma Zhongren, Saimaiti Reziwanguli, Tian Xiaojing, Li Mingsheng, Chen Shien
Food and Machinery
Potato protein was hydrolyzed by trypsin to prepare for ACE inhibitory peptides in our previous researches (the ACE inhibition rates was 61.20%±0.15%), and we used plastein reaction to modify potato protein hydrolysates for enhancing the ACE inhibitory activity of peptides in this study. The influences of the kinds of added amino acids, the substrate/enzyme ratio, pH value, the temperature and hydrolysis time on ACE inhibitory activity of the plastein reaction modification of potato protein hydrolysates were investigated. To achieve the maximum ACE inhibitory activity in the plastein reaction modification of cottonseed protein hydrolysates, the response surface methodology was applied to …
Enhancement Of Docosahexaenoic Acid Production In Schizochytrium Sp. 31 Combining Ethylmethylsulfone And Atmospheric And Room Temperature Plasma Treatment, Zhao Ben, Wang Wu, Li Changling, Yang Hailin
Enhancement Of Docosahexaenoic Acid Production In Schizochytrium Sp. 31 Combining Ethylmethylsulfone And Atmospheric And Room Temperature Plasma Treatment, Zhao Ben, Wang Wu, Li Changling, Yang Hailin
Food and Machinery
For establishing an efficient and stable mutagenesis method on breeding Schizochytrium DHA higher producers, the wild-type strain named Schizochytrium sp. 31 was mutated combining Ethylmethylsulfone (EMS) and Atmospheric and Room Temperature Plasma (ARTP) treatment. Mutagenic efficiency, fermentation indexes of the mutants were compared and analyzed. Under this compound mutagenesis method, the positive mutation rate reached 32.2%, which was much higher than that under other two single-factor mutagenesis methods. Besides, DHA production and DHA percentage in total fatty acids reached to 7.2 g/L and 43.2%, which were 35.6% and 19.2% higher than that of the wild-type strain, respectively. After five rounds …
Study On Technology And Enzymatic Property Of Xylanase Produced From Engineered Escherichia Coli, Liu Guofeng
Study On Technology And Enzymatic Property Of Xylanase Produced From Engineered Escherichia Coli, Liu Guofeng
Food and Machinery
In this study, the extraction technology and enzymatic property of xylanase produced from engineered Escherichia coli are fully examined. The extraction of production process of xylanase was determined and the forage enteric xylanase was successfully obtained after cell broken (high-speed ball grinding), solid-liquid separation, aseptic (filtering) hollow fiber membrane, ultrafiltration concentra-tion and drying packaging orderly. This production showed desirable thermal stability and its release rate was 5% and 98.5% in pH 2.5 and pH 5.5 phosphate buffer, respectively. The product appearance exhibited good gloss and it could meet the requirements of feed enzyme market well. The xylanase showed the maximal …
Study On Compatibility Of Tallow And Four Kinds Of Plant Oil, Yao Di, He Xinyi, Yan Xichun, Li Xu, Zhen Runying
Study On Compatibility Of Tallow And Four Kinds Of Plant Oil, Yao Di, He Xinyi, Yan Xichun, Li Xu, Zhen Runying
Food and Machinery
To enrich the variety of tallow products and reduce its melting point and hardness, the melting point and fatty acid composition properties of tallow, rapeseed oil, soybean oil, olive oil and cooking oil were analyzed. With the binary compatibilities of tallow and other four kinds of plant oil, their compatibility was studied through isothermal curve (SFC-T) and deviation curve (△SFC-T). The results suggested that four kinds of binary compatibilities mainly showed partial crystal phenomenon at different temperatures. The linear relationship of isothermal curve was good at 0～40 ℃ centigrade of each group(R2＞0.95). Among the four plant oils, rapeseed …
Effect Of Fermentation On Alleviating Physical Fatigue Of Ziziphus Jujuba Polysaccharide, Wang Hongjie, Zhang Pingping, Ou Keke, Feng Cong, Chuai Donghua
Effect Of Fermentation On Alleviating Physical Fatigue Of Ziziphus Jujuba Polysaccharide, Wang Hongjie, Zhang Pingping, Ou Keke, Feng Cong, Chuai Donghua
Food and Machinery
The effects of fermented and unfermented Ziziphus jujuba polysaccharide on the physical fatigue alleviation in mice was investigated in this study. 56 male SPF class Kunming mice were fed with different doses of polysaccharides, and their body weight, exhaustive swimming time and related anti-fatigue evaluating indexes were measured after treated for 4 weeks. Tests showed that, compared with the normal control group, the mice fed with the polysaccharides from fermented and unfermented Ziziphus jujuba had a prolonged exhaustive swimming time. The percentage elongation was 32.01% for the high-dose unfermented jujuba polysaccharide treated group, and the percentage elongation was 47.98% for …
Study On The Compressibility Of Potato Residue, Gao Jingjing, Guo Wenbin, Yu Zhihong
Study On The Compressibility Of Potato Residue, Gao Jingjing, Guo Wenbin, Yu Zhihong
Food and Machinery
A large amount of reusable potato residues were obtained from starch production, and its compressibility had great effect on the production process selection and the design of equipment. The compressibility of potato residue was experimentally studied, and the stress-strain curve was measured and regressed. The results showed that the potato residue experienced three stages of being loose, transitional and tight during the compression, and the parameters, related to the compressibility, were obtained, such as bulk modulus and specific energy consumption. In the study, the compressibility and energy consumption under different compression rates and different feed quantities were also analyzed, and …
Synchronous Detection Of Multicomponent Trans-Fatty Acids And Investigation Of Content In Infant Formula Farina, Huang Li, Li Jinlin, Wang Chufang, Wan Liang
Synchronous Detection Of Multicomponent Trans-Fatty Acids And Investigation Of Content In Infant Formula Farina, Huang Li, Li Jinlin, Wang Chufang, Wan Liang
Food and Machinery
In this study, we established multicomponent trans-fatty acids(TFAs) synchronous detection method, and on this basis the content of various components of TFAs from 38 batches of commercial infant formula farina was investigated. The results showed the average content of TFAs in infant formula farina was 0.749 3 mg/g, and the overall content was low. The TFAs total content was within a range of 0.04～1.0 mg/g in approximately 76.3% of samples. The main component was C18:1-11T, C19:1-7T, C18:3-9T/12T/15T, C18:1-9T and C18:2-9,12TT. Moreover, we found that the ingredient formula and processing technology were two …
Determination The Content Of Ethanol In Low Alcohol Beverages By Gas Chromatography, Chen Guotong, Mao Qiongling, Zuo Shurui, Chen Junyu, Wang Aixia, Shao Jiali
Determination The Content Of Ethanol In Low Alcohol Beverages By Gas Chromatography, Chen Guotong, Mao Qiongling, Zuo Shurui, Chen Junyu, Wang Aixia, Shao Jiali
Food and Machinery
The ethanol content of beverages was measured by two methods, the static headspace gas chromatography and the traditional method of gas chromatography after distillation, using TG-WAXMS chromatographic column. The two methods had good linear relationship in the volume fraction of ethanol ranging from 0.01% to 5.00%. In traditional distillation method, the detection limit of volume fraction of ethanol was 0.003%, and the detection limit of static headspace was 0.001%. The results showed that due to the complicated pre-treatment processes, the recovery rate of the gas chromatography after traditional distillation was relatively low (83%~91%). While the method of direct determination of …
Determination Of 45 Elements In Yingde Black Tea By Icp-Ms, Zhang Xiancai, Zhang Chunhua, Huang Xiaolan, Wu Huiqin
Determination Of 45 Elements In Yingde Black Tea By Icp-Ms, Zhang Xiancai, Zhang Chunhua, Huang Xiaolan, Wu Huiqin
Food and Machinery
The inductively coupled plasma mass spectrometry (ICP-MS) combined with microwave digestion was employed in this study for the determination of forty five elements in Yingde black tea. The results showed that 45 elements had good linearity and correlation coefficients all greater than 0.999 5. The limits of detection (LODs) were ranged from 0.000 1 to 20.090 0 μg/L. The recovery rates were between 82.58% and 119.19% with the relative standard deviations (RSDs) of 0.20%～7.03%. The RSD of all the elements except Sb was 0.15%～9.14% in precision experiments. The method was validated by standard reference material (GBW10083), the determination values of …
Establishment Of Hplc Method For Anthocyanins Determination Of Purple Bud Tea Tree, Liu Lingfeng, Zhou Yang, Lin Ling, Xiao Wenjun, Gong Zhihua
Establishment Of Hplc Method For Anthocyanins Determination Of Purple Bud Tea Tree, Liu Lingfeng, Zhou Yang, Lin Ling, Xiao Wenjun, Gong Zhihua
Food and Machinery
The purple bud tea zijuan,zixuan9803,Hongyafoshou an An73 shoots were used as research objects. Using three plant anthocyanins as external standards,a HPLC method for simultanteous detection of various anthocyanins in purple bud tea tree was established. That is: after been extracted with 80% ethanol and refluxed, the tea is degreased with a volume ratio of 112 mixture of n-hexane:ethyl acetate:water. A C18 column was used with acetonitrile and 0.2% phosphoric acid ultra-pure water as the mobile phase. Gradient,the organic phase elution gradient: 0～55 min, 10%～40%, flow rate 0.8 mL/min, column temperature 30 ℃, detection wavelength 520 nm. Each anthocyanins can …
Determination Of Ethephon Residues In Vegetables And Fruits Bysilane Derivation Gas Chromatography, Wang Jiebin, Hong Xia, Qian Yinwen, Chai Zonglong, Zhou Xinkui, Zhang Yanjun, Zhang Yaxin
Determination Of Ethephon Residues In Vegetables And Fruits Bysilane Derivation Gas Chromatography, Wang Jiebin, Hong Xia, Qian Yinwen, Chai Zonglong, Zhou Xinkui, Zhang Yanjun, Zhang Yaxin
Food and Machinery
A silane derivatization gas chromatography (GC-FPD) detection method was established to determine the residual amount of ethylene in vegetables and fruits. Samples from ultrasonic extraction by methanol, liquid-liquid extraction by ether, and concentrated blow drying，were compared the derivative effects of 2 kinds of silanylation reagents under different derivatization conditions.After that, they were determined by gas chromatograph with flame photometric detector (P filter), external scalar method. The optimum derivation was as follows.Adding 100 μL BSTFA and 50 μL acetonitrile to the dry extract , derivation 35 min in the oven at 65 ℃. The external has good linear relationship in the …
Experience And Enlightenment Of European And American Exchange System Of Food Safety Risk, Li Changjian, Zhang Tianya
Experience And Enlightenment Of European And American Exchange System Of Food Safety Risk, Li Changjian, Zhang Tianya
Food and Machinery
Compared with developed countries in Europe and America, the construction of China's food safety law started relatively late, and there are still a series of imperfection at the legislative level. This paper uses literature analysis and comparative analysis to analyze the theoretical framework of the food safety risk exchange system, from the three aspects of the food safety risk exchange management department, the food safety risk exchange legislation system, and the food safety risk exchange mechanism. A comparative analysis of the food safety risk exchange system in Europe and the United States resulted in a useful inspiration for China's food …
The Legal Regulation On The Use Of Non-Gm(O) Label On Food, Liu Xuxia, Wang Qi
The Legal Regulation On The Use Of Non-Gm(O) Label On Food, Liu Xuxia, Wang Qi
Food and Machinery
Non-GM(O) label is widely used on food in our country. The existence of information asymmetry increase the risk of misuse of non-GM(O) label,while the market mechanism itself can not regulate the misuse. In China,the legislation regulating the non-GM(O) label is not specific, thus misuse of non-GM(O) label was generally not considered to be illegal in judicial decision. Existing research mainly focuses on non-GM(O ) advertising instead of non-GM(O) label. By contrast, there are specific legislation which restrict the scope of food on which the non-GM(O) label can be used in Germany, Japan and the United States. The use of Non-GM(O) …
Particle Mixed Behavior Research Based On Dem, Zhang Kaijie, Xu Qiang, Wang Tao
Particle Mixed Behavior Research Based On Dem, Zhang Kaijie, Xu Qiang, Wang Tao
Food and Machinery
In order to study particle rotary motion behavior and its mixing effect, five kinds of different speeds and fitted the mathematical model of particle mixing data applying to EDEM and MATLAB were stimulatedwith the model of Rotary mixing equipment and based on the theory of DEM simulated the. The virtual experiments predicted the best speed. The results showed that the virtual experiments not only could research particle cyclotron motion characteristics of the curve distribution, but also the method of DEM was conducive to study the mixing mechanism. Compared with the five speeds, the degree of mixing was 62.27%, closed to …
Improvement Design Of Fumigation Furnace Based On Cfd, Zhang Lingling, Shen Shijia, Liu Hong
Improvement Design Of Fumigation Furnace Based On Cfd, Zhang Lingling, Shen Shijia, Liu Hong
Food and Machinery
A method of improving the flow distribution within the heating chamber to enhance the fumigating effect through changing the fumigation oven structure based on the CFD technology were investigated in this study.. We established a two-dimensional and three-dimensional simulation model for the heating chamber, and the distribution of the fumigation vapor oven was compared by simulation. The results which showed that the optimized structure of the heating chamber could improve the distribution of the vapor flow field.