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Food Processing Commons™

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2019

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Articles 301 - 330 of 549

Full-Text Articles in Food Processing

Effects Of High Temperature Stress On Stressresistance Of Thermotolerant Salmonella Derby Stresses, Zhai Ligong, Du Chuanlai, Yang Qing, Chen Chen, Wang Junying Jun 2019

Effects Of High Temperature Stress On Stressresistance Of Thermotolerant Salmonella Derby Stresses, Zhai Ligong, Du Chuanlai, Yang Qing, Chen Chen, Wang Junying

Food and Machinery

The application of high temperature treatment to food is one of the most common methods for eliminating microbial contamination. In this study, high temperature tolerance of Salmonella Derby（SD）was obtained by high temperature culture and the effect of the heat-stressed SD on its response to environment stresses The survival rate of high temperature domesticated SD was 1.5 time higher in 55 ℃ for 20 min than the control group. The survival rate of high temperature domesticated SD was better in pH 3.0 and pH 2.4 acid challenge. The high temperature tolerant bacteria had enhanced sensitivity to alkali, ethanol and NaClO. The …

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Preparation, Characterization And Antibacterial Activity Of O-2,4-Dichlorophenoxyacetic-Oligochitosan, Yuan Xiaoxian, Yue Lin, Jiang Qixing, Liu Xiaoli, Chen Wanwen, Xia Wenshui, Ping Yuan Jun 2019

Preparation, Characterization And Antibacterial Activity Of O-2,4-Dichlorophenoxyacetic-Oligochitosan, Yuan Xiaoxian, Yue Lin, Jiang Qixing, Liu Xiaoli, Chen Wanwen, Xia Wenshui, Ping Yuan

Food and Machinery

The O-2,4-dichlorophenoxyacetic-oligochitosan (Dcpo-O-COS) was synthesized by chitosan oligosaccharide (COS) and 2,4-dichlorophenoxyacetic acid. The steps were as followed: amino protecting of chitosan oligosaccharide, carboxyl acyl chlorination of 2,4-dichlorophenoxyacetic acid, hydroxyl of COS reacted with acyl chlorination 2,4-dichlorophenoxyacetic acid, amino deprotection. Fourier transform infrared (FTIR), UV-Vis absorption and 1H nuclear magnetic resonance (NMR) were used to characterize the structure of the final product. The results exhibited that Dcpo-O-COS was successfully synthesized. Moreover, both stability, tested by X-ray diffraction (XRD) and Thermogravimetric Analysis (TGA), and antibacterial activity, toresistance to Escherichia coli and Staphylococcus aureus, of Dcpo-O-COS were higher than COS.

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The Movement Model Construction And Parametric Design Of Horizontal Screw Conveyor, Liu Wei, Tang Qian, Liu Zongmin, Liang Pinghua Jun 2019

The Movement Model Construction And Parametric Design Of Horizontal Screw Conveyor, Liu Wei, Tang Qian, Liu Zongmin, Liang Pinghua

Food and Machinery

Aiming at the conveying characteristics of the horizontal screw conveyor under the action of gravity, a simplified model of the conveying motion is proposed, and the constraint relationship between the parameters is calculated inference. By calculating the relationship between the conveying speed of the screw conveyor and the height of the material drop, the concept of “full filling state” is proposed, and the relationship between the design speed and other dimensional parameters in this state is calculated; the material conveying is determined. The minimum blanking length in the axial direction; through the calculation of each parameter, the relationship between the …

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Optimization Of Design And Control Parameters Of Citrus Meat Removal Machine, Yue Donghai, Tu Qin, Wu Hongtao Jun 2019

Optimization Of Design And Control Parameters Of Citrus Meat Removal Machine, Yue Donghai, Tu Qin, Wu Hongtao

Food and Machinery

To solve the problem of low production efficiency of Citrus pericarp in the process of making citrus-pu'er tea, a kind of Citrus pericarp remover was designed. Based on the working principle of circumcision cap, tool cavity opening and high pressure air blowing, the mechanism design of the device was carried out. Taking the pulp removal rate and production efficiency as evaluation indexes, the optimum combination of parameters of the air-blowing mechanism was determined by means of orthogonal test and comprehensive scoring method. The optimum combination of parameters of the air-blowing mechanism was as follows: the diameter of the air hole …

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Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs, Li Saifei, Wang Shucai, Li Zhenqiang, Wang Yuquan Jun 2019

Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs, Li Saifei, Wang Shucai, Li Zhenqiang, Wang Yuquan

Food and Machinery

Aiming at the problems of long curing cycle, labor intensity, high salted eggs breakage rate for the traditional salted egg pickling method in the factory and defects in the existing salted egg quick pickling device on the market, a steel-concrete composite structure fast curing system for salted eggs has been designed. The system consists of pickling device, pipeline system, heating system and PLC control system. The system can realize functions such as pressurization, decompression, pressure pulsation circulation, temperature control, internal and external circulation of pickling liquid. The test was carried out under normal pressure at a temperature setting of 42 …

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Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract, Xie Dongmei, Xu Dan, Ren Dan Jun 2019

Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract, Xie Dongmei, Xu Dan, Ren Dan

Food and Machinery

Fresh orange peel extract was used as a reducing agent and a stabilizer to synthesize rGO loaded with Ag nanoparticles (rGO-Ag), which can be used as an antibacterial nano-filler to fabricate antibacterial food packaging materials. The effects of reaction time, temperature and AgNO3 concentration on the reaction rate, average particle size and dispersion stability of rGO-Ag were investigated by single factor experiments. The orthogonal experiment was conducted to optimize the reaction conditions using the average particle size of rGO-Ag as an indicator. Results revealed that extending the reaction time, increasing reaction temperature and AgNO3 concentration improved the reaction …

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Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin Jun 2019

Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin

Food and Machinery

It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential …

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Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang Jun 2019

Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang

Food and Machinery

Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, …

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Effects Of Γ-Irradiation On The Preservation Of Ponkan Fruit, Luo Meng, Zhao Bo, Chen Hao, Huang Min Jun 2019

Effects Of Γ-Irradiation On The Preservation Of Ponkan Fruit, Luo Meng, Zhao Bo, Chen Hao, Huang Min

Food and Machinery

Ponkan fruit were used as test materials, which were treated with different doses (0.25, 0.50, 0.75, 1.00 kGy) of γ-irradiation to study the irradiation intensity on the postharvest physiology and biochemistry of the fruit. The results showed that suitable irradiation treatment effectively reduced weight loss ratio of Ponkan fruit, inhibited the respiration intensity and the increase of the malondialdehyde (MDA) content, delayed the decline of soluble solid, titratable acid and Vc content, maintained the activities of peroxidase (POD) in fruits. The best result was obtained when irradiation dose was 0.5 kGy.

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Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min Jun 2019

Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min

Food and Machinery

The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the …

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Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne, Zuo Lixu, Liu Changjin, Bi Jinfeng, Lv Jian, Jin Xing, Zhou Mo Jun 2019

Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne, Zuo Lixu, Liu Changjin, Bi Jinfeng, Lv Jian, Jin Xing, Zhou Mo

Food and Machinery

Effects of supersonic treatment (ST), instant controlled pressure drop (ICPD) treatment and steam blanching treatment (SBT) on functional components and antioxidant activity of Prunus mira Koehne were investigated. Diverse methods, including DPPH, ABTS and FRAP, were used to evaluate antioxidant activity of functional components extracted from Prunus mira Koehne. Relationship between contents of antioxidant substances and antioxidant activities was analyzed by linear fitting method. Compared with the control group, ST induced a significant decline in contents of antioxidant substances and their antioxidant capacity except pectin (P<0.05); ICPD could increase contents of polysaccharide and pectin and improve their antioxidant activities. However, ICPD had adverse effects on polyphenol and flavonoid；SBT induced a remarkable increase in contents of functional components and enhanced their antioxidant capacity (P<0.05). Moreover, SBT reserved more chlorogenic acid, catechin and neochlorogenic acid than other treatment method. Extacts of Prunus mira Koehne had the highest contents of polyphenol [(15.05±0.04) mg GAE/g DB] when treated with steam blanching for 1 min. As steam blanching processing time increased to 3 min, the contents of flavonoid, polysaccharide and pectin of Prunus mira Koehne reached their peak value, (67.40±0.74) mg RE/g DB, (143.95±0.37) mg GE/g DB and (61.81±1.10) mg GalA/g AIR, respectively. Line fitting analysis (P<0.05) presented a positive correlation between contents of polyphenol, flavonoid, polysaccharide and their DPPH radical scavenging activity (R2=0.756, 0.991, 0.820, respectively) . Above all, SBT is supposed to be an …

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Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi, Wang Xueyuan, Liu Jingyi, Hong Yanping, Li Yuwei, Ke Fajun, Chen Xinzhu, Yang Wuying Jun 2019

Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi, Wang Xueyuan, Liu Jingyi, Hong Yanping, Li Yuwei, Ke Fajun, Chen Xinzhu, Yang Wuying

Food and Machinery

The content of five kinds of catechins in eleven types of famous teas in Jiangxi, including Catechin, L-Epicatechin, (-)-epigallocatechin, Epigallocatechin gallate and (-)-Epicatechin gallate, was determined by high performance liquid chromatogra-phy. Moreover, the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes, i.e. the free radical scavenging ability of DPPH, ABTS+, ferric reducing antioxidant power, and the total reduction ability. The results showed that the content of the five kinds of catechin in the tea was different, the content of total catechin did not differ significantly, and the contents of the total …

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Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi, Gao Jingjing, Mu Miao, Yan Junzhi, Liu Lina Jun 2019

Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi, Gao Jingjing, Mu Miao, Yan Junzhi, Liu Lina

Food and Machinery

Considering the influence of ethanol concentration, extraction time, extraction temperature and liquid-to-material ratio on the extraction rate, the experiments were proposed for procyanidins extraction, which was from small black bean coats in Northern Shaanxi, by single factor method and response surface methodology. The experiments were designed by the Box-Behnken of response surface software. The mathematical model of the extraction process and the regression equation of the model were established through experimental data. The optimum conditions of the extraction process were calculated by the mathematical model, and the antioxidant anctivity of procyanidins was also studied . The results showed that the …

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Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution, Fang Ruosi, Wu Anyan, Gu Yuting, Chen Zihao, Li Jian, Xiang Yali, Chu Bingquan, Xiao Gongnian, Liu Shiwang, Gong Jinyan Jun 2019

Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution, Fang Ruosi, Wu Anyan, Gu Yuting, Chen Zihao, Li Jian, Xiang Yali, Chu Bingquan, Xiao Gongnian, Liu Shiwang, Gong Jinyan

Food and Machinery

Four kinds of dry edible fungi, induding Pleurotus geesteranus mushroom, were used to study the effects of different enzymolysis conditions on the preparation of fresh mushroom solutions and the enzymatic hydrolysis processes were optimized by using response surface method. The results showed that the optimal enzymatic hydrolysis conditions were protease hydrolysis temperature 42 ℃, protease pH 7.30, and cellulase concentration 0.10%, and under this circumstance, the hydro-lysis degree was 18.510%.

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Study On Antioxidant And Antibacterial Activities Of Extracts From Different Polar Acalypha Australis L., Yin Xianlou, Zhan Jihua, Tan Yang, Pei Gang, Li Ling Jun 2019

Study On Antioxidant And Antibacterial Activities Of Extracts From Different Polar Acalypha Australis L., Yin Xianlou, Zhan Jihua, Tan Yang, Pei Gang, Li Ling

Food and Machinery

1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) method, β-carotene bleaching method and nitric oxide (NO) method were used to determine the antioxidant activities of different extracts from Acalypha australis L.; All the extracts were evaluated for their bacteriostatic effect using microporous turbidimetry method, and three gram-negative bacteria: Escherichia coli, Pseudomonas aeruginosa, Helicobacter pylori and four gram-positive bacteria: Staphylococcus epidermidis, Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus were determined in our research. The results showed all the extracts we determined had the activities of better scavenging DPPH, NO free radicals and inhibition of β-carotene bleaching. At the concentration was 2.0 mg/mL, the n-butanol extract had the strongest …

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The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba, Ji Qiuyan, Kong Xiangzhen, Hua Yufei Jun 2019

The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba, Ji Qiuyan, Kong Xiangzhen, Hua Yufei

Food and Machinery

Firstly, the soymilk was produced by oxygen-insulated and normal grinding processes. The basic components and protein components were test. Then the soymilk was used to make yuba. And the yield, components, color, elongation ratio and boiling fastness of two kinds of yuba were compared. There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes. Oxygen-insulated soybean milk had a low degree of oxidation according to the SDS-PAGE. The yield of the two soybean milk products was similar. The change trends of protein contents in different yuba were different, and the fat …

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Study On Optimization Of Microwave Roasting Process And Fracture Force Relationship Of Arabica Coffee, Zhang Fujie, Wang Lu, Yang Wei, Li Mengli, Li Lixia, Jiang Kuaile, Li Xiaoqing Jun 2019

Study On Optimization Of Microwave Roasting Process And Fracture Force Relationship Of Arabica Coffee, Zhang Fujie, Wang Lu, Yang Wei, Li Mengli, Li Lixia, Jiang Kuaile, Li Xiaoqing

Food and Machinery

With the power density, roasting time, spinning speed of roller and wind speed of microwave as the experimental factors, and the bulk density and roasting color value of coffee beans as the indexes for evaluation, the single factor test and the four-factor four-level (44) orthogonal test were conducted. It was shown by the results of optimization that the optimal technology parameters were: the microwave power density 8 W/g, the roasting time 12 min, the speed of roller 70 r/min, and the wind speed 1.5 m/s. Through experiments, it was confirmed that the bulk density of microwave roasted coffee beans under …

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Optimization Of Microwave Vacuum Drying Technology Of Yam And The Evaluation Of Its Functional Activity, Xia Lei, Huang Zhao, Ouyang Huafeng, Guo Shiyin, Su Xiaojun, Wang Feng, Li Qingming Jun 2019

Optimization Of Microwave Vacuum Drying Technology Of Yam And The Evaluation Of Its Functional Activity, Xia Lei, Huang Zhao, Ouyang Huafeng, Guo Shiyin, Su Xiaojun, Wang Feng, Li Qingming

Food and Machinery

With the polysaccharide content, whiteness and rehydration rate as evaluation indexes, the microwave vacuum drying process of yam was optimized by single factor and quadratic rotation orthogonal experiment, and the functional active components and antioxidant capacity of dried yam were evaluated. The results showed that the regression model established by quadratic rotation orthogonal experiment could reflect the relationship between factors and indexes appropriately. The optimum production conditions were found to be the 3 mm-thick slices were vacuumed with -0.08 MPa at 55 ℃. Under the control of these conditions, the polysaccharide content, whiteness and rehydration rate of dried yam were …

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Study On The Processing Of Flower-Scented Green Tea With Fresh Tea Leaves In Summer, He Lin, Li Zongqiong, Zhang Tuo, Liang Zhuangxian, Zhu Jingjing, Xiao Wenjun Jun 2019

Study On The Processing Of Flower-Scented Green Tea With Fresh Tea Leaves In Summer, He Lin, Li Zongqiong, Zhang Tuo, Liang Zhuangxian, Zhu Jingjing, Xiao Wenjun

Food and Machinery

In this study, fresh tea leaves with one bud and one leaf in summer of BiXiangZao were used as raw materials. The rotation (sun withering, cooling, rotating, spreading) were integrated into the spreading process on the basis of traditional green tea processing technology. Through sensory evaluation, analysis of flavor and aroma quality components, the technology of “rotation” for making flower-scented green tea with leaves in summer was optimized and screened. The results showed that the summer green tea processed by the “rotation” technology of sun withering for 5 min, spreading for 0.5 h, sun withering for 5 min, spreading for …

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Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment, Wu Ni, Zhao Wuqi, Lu Dan, Zeng Xiangyuan, Zhang Qingan, Song Shujie, Liu Fan Jun 2019

Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment, Wu Ni, Zhao Wuqi, Lu Dan, Zeng Xiangyuan, Zhang Qingan, Song Shujie, Liu Fan

Food and Machinery

In order to obtain the optimum process of thermosonication treatment（TST）sterilization of dried bean curd（DBC）, on the basis of single factor, the ultrasonic power, ultrasonic time and temperature were selected as the factors, and the decreased logarithm value of bacteria, color difference ΔE*, L*, a*, b*, hardness, chewiness, resilience, springiness, cohesiveness, protein content were used as indicators, the three-factor box Benhnken test was designed and the characteristic index for evaluating the quality of the DBC was screened out by factor analysis, the model was established and the best parameters were optimized. Results: the …

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Analysis Of Main Characteristics And Influencing Factors Of Chinese Liquor In International Export Market, Cheng Tieyuan Jun 2019

Analysis Of Main Characteristics And Influencing Factors Of Chinese Liquor In International Export Market, Cheng Tieyuan

Food and Machinery

Firstly, analyzes the current situation of Chinese liquor products export to the international market. It compares the relevant market of liquor export from the perspective of country, region in terms of amount, quantity and average price. Proposed the main characteristics of the international market of Chinese liquor export: the wide distribution of export market and the obvious differences among different markets, the concentration of export market still being dominated by the traditional Asian market, and the obvious periodicity of liquor export. The influencing factors of liquor export in China were analyzed: the relation with population quantity, GDP and GDP per …

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Progress On Effects Of Plant Polyphenols On Intestinal Microecology, Li Hao, Peng Xiyang, Wu Paixuan, Dai Zhiyong, Wang Jiaqi, Zhan Yanhong, He Xiangli Jun 2019

Progress On Effects Of Plant Polyphenols On Intestinal Microecology, Li Hao, Peng Xiyang, Wu Paixuan, Dai Zhiyong, Wang Jiaqi, Zhan Yanhong, He Xiangli

Food and Machinery

This paper discussed the regulation mechanism of plantpolyphenols on intestinal microecology, summarized and analyzed the effects of different kinds of polyphenols and mixed polyphenols extracts on the change of intestinal flora community structure, and prospected the research direction of plant polyphenols and the development of related products in the future.

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The Research Progress On The Factors Affecting The Quality Of Crayfish Products, He Jiang, Yi Mengyuan, Hao Tao, Yang Pinghong, Zhou Shunxiang Jun 2019

The Research Progress On The Factors Affecting The Quality Of Crayfish Products, He Jiang, Yi Mengyuan, Hao Tao, Yang Pinghong, Zhou Shunxiang

Food and Machinery

Crayfish (Procambarus clarkii) industry is rapidly developed in China, and product quality is the key effect to ensure the healthy development of the industry. In the present review, factors affecting the quality of crayfish products were summarized, from the whole process of “breeding-processing-storage”. In the process of aquaculture, the environment had a significant impact on the safety quality of crayfish, such as heavy metal pollution. In the process of processing, the cooking and flavoring process is the key to the formation of good sensory quality of crayfish products. And in the process of storage, storage temperature, pre-freezing and packaging methods, …

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Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg Jun 2019

Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg

Master's Theses

Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 …

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Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung May 2019

Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung

Food Science (MS) Theses

While the presence of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study was to quantify the effect of sanitation procedures on the crosscontamination of animal species in ground meat products, using undeclared pork in ground beef. Pork (13.6 kg) was processed using a commercial grinder, then one of three sanitation treatments was completed (“no cleaning”, “partial cleaning”, or “complete cleaning”). Next, beef (13.6 kg) was ground using the same …

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Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan May 2019

Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan

Food and Machinery

Aiming at the shortcomings of series dexterous hand, a new multi-fingered dexterous hand is designed and analyzed based on the advantage of parallel mechanism. Firstly, according to the method of configuration synthesis, a three-degree-of-freedom parallel finger mechanism is proposed and its kinematics is analyzed. Then, based on the configuration of finger mechanism, a suitable palm is designed and combined into a multi-fingered dexterous hand. Finally, the grasping ability and reachable workspace of the parallel multi-fingered dexterous hand are analyzed and compared with the performance of the series dexterous hand. The results show that the multi-fingered dexterous hand based on parallel …

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Studies On The Rheological, Bubble Microstructure And Baking Properties Of The Low-Fat Cake With Propylene Glycol Esters, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Huang Jinxin, Chen Junmin, Huang Weining, Akihiro Ogawa May 2019

Studies On The Rheological, Bubble Microstructure And Baking Properties Of The Low-Fat Cake With Propylene Glycol Esters, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Huang Jinxin, Chen Junmin, Huang Weining, Akihiro Ogawa

Food and Machinery

This study was conducted to evaluate the effect of new propylene glycol esters emulsifier on the specific gravity, viscosity, rheology, microstructure of batter and baking characteristics of low-fat cake. The results showed that propylene glycol esters increased the surface tension of oil and promoted changes in fat structure to the α crystalline form as observed by XRD. The small bubbles were protected by propylene glycol esters from defoaming caused by oil. The number of bubbles increased by 1.87 times. Propylene glycol ester significantly increased the specific volume and decreased hardness of low-fat cake.

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Effect Of Tea Polyphenols On Antioxidation And Starch Digestion Characteristics Of Black Powder, Liu Xin, He Xinyi, Wang Hongbin, Huang Zonghai, Liu Xiaodong, Zhen Runyimg May 2019

Effect Of Tea Polyphenols On Antioxidation And Starch Digestion Characteristics Of Black Powder, Liu Xin, He Xinyi, Wang Hongbin, Huang Zonghai, Liu Xiaodong, Zhen Runyimg

Food and Machinery

The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied. Taking the DPPH scavenging free radical rate, total reducing power, starch hydrolysis curve as the indicators, discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder. Research indicates: the addition of tea polyphenols significantly changed the index of black powder (P<0.05), enhanced DPPH free radical scavenging ability, total reducing power, total antioxidant, reduced starch hydrolysis rate. When the amount of tea polyphenols added is 0.040%, the DPPH free radical scavenging ability, total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%, 0.58, 8.83 U/g, respectively. The starch hydrolysis rate of black powder was reduced by 24.98%.

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The Flavor Compounds In Fermented Sausages Analyzed By Gc-Ms And Its Relationship With Fermentation Time, Li Jia, Liu Zhongyi, Fu Man, Liu Hongyan, Wu Xiaoyan, Li Ting May 2019

The Flavor Compounds In Fermented Sausages Analyzed By Gc-Ms And Its Relationship With Fermentation Time, Li Jia, Liu Zhongyi, Fu Man, Liu Hongyan, Wu Xiaoyan, Li Ting

Food and Machinery

The single factor test was used to analyze the influence of the three factors, sample mass, extraction time and extraction temperature, on the extraction effect of flavor substances from the fermented sausage. And the aroma components from sausages fermented for 6 h and 9 h at 32 ℃ were compared. The results showed that the optimized extraction conditions were the sample mass of 3.0 g when extracted for 50 min at 60 ℃. The 54 and 20 aroma components were respectively identified in sausages fermented for 6 h and 9 h. The esters were found the main volatile components in …

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Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao May 2019

Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao

Food and Machinery

Based on the analysis of the forming law and manufacturing technology of butter cake, a new butter cake processing machine body was proposed, consisting of a three-degree-of-freedom manipulator and a four-axis motion platform. In the control system, ARM microcontroller and MCX514 motion control chip were used as the core hardware of the control system. At the software level, FreeRTOS embedded operating system and GRBL numerical control system were used as the software framework of the control system. Through the calibration of the basic coordinate system of the contact three-point handshake, the manipulator and the motion table were cooperated to complete …

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