Open Access. Powered by Scholars. Published by Universities.®

Food Processing Commons™

Open Access. Powered by Scholars. Published by Universities.®

2019

Discipline
Institution
Keyword
Publication
Publication Type

Articles 451 - 480 of 549

Full-Text Articles in Food Processing

The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong Mar 2019

The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong

Food and Machinery

Using Pomegranate juice and Schisandra as raw materials, adding high activity yeast to optimize the fermentation process of their health wine, from which the total phenolic and flavonoids content and antioxidant activities were determined. The experimental results showed that the optimal fermentation conditions were: with the addition of 10% Schisandra extract and 3% yeast, fermented at 28 ℃ for 6 days. Under above conditions, the color of the liquor was bright and radiant, with the unique harmony fragrance of medical herbs and liquor aroma. Finally, the result showed that alcohol content was 12.8% (vol), the sensory score was 89 points, …

Go to article

Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin Mar 2019

Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin

Food and Machinery

In order to explore the influence of the degree of complete combustion on the conventional smoke index in the smoldering state of cigarettes, the actual flammability rate and free burning rate of 50 different cigarettes in China were determined by self-made equipment, combined with the analysis of conventional smoke components in gas chromatography.The results show that: ① The actual flammability rate is significantly negatively correlated with the free combustion rate, that is, the more complete the smoldering of the cigarette, the slower the free burning speed. ② The actual flammability rate is significantly positively correlated with total particulate matter (TPM), …

Go to article

Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui Mar 2019

Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui

Food and Machinery

Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify …

Go to article

Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin Mar 2019

Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin

Food and Machinery

The paper will explain the effects of dietary nutrition and host genetics on energy metabolism, aim to provide reference for the research and development of functional foods for metabolic diseases and the exploration of new therapeutic methods for metabolic diseases.

Go to article

Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing Mar 2019

Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing

Food and Machinery

On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.

Go to article

Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy, Yin Lebin, Zhou Juan, Li Licai, Deng Peng, Liao Cong, Liu Dan, Yang Ailian Feb 2019

Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy, Yin Lebin, Zhou Juan, Li Licai, Deng Peng, Liao Cong, Liu Dan, Yang Ailian

Food and Machinery

Pueraria lobata extract was used as raw material, and gelatin as a gelling agent was used to study the preparation process of soft candy and its antioxidant activity. Taking texture parameters and sensory scores as the evaluation criteria, the amount of Pueraria lobata extracts, gelatin, sucrose, and citric acid was determined by a single-factor test and orthogonal test. Results: with the Pueraria lobata extracts of 30%, gelatin of 16%, sucrose of 25%, and citric acid of 0.1%, the Gegen gum was prepared had the suitable hardness and elastic toughness, chewiness, with the sensory score up to 87. And under this …

Go to article

Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli Feb 2019

Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli

Food and Machinery

The aromatic composition of fruit wines fermented with Enterobacter Xiangfang was analyzed by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the main aroma components produced by Enterobacter Xiangfang were phenylethanol, 3-methyl-1-butanol, 2-methyl-butanol and their corresponding acetates in the early fermentation stage, and heptaldehyde, 2,4,5-trimethyl-1,3-dioxolane, ethyl decanoate, ethyl octanoate, isobutyric acid and so on in the later fermentation stage. The main aroma components produced by yeast fermentation were ethyl decanoate, phenylethanol, ethyl octanoate, 2,4,5-trimethyl-1,3-dioxolane, 3-methyl-1-butanol, acetal, ethyl Dodecanoate and so on. Compared with yeast fermentation, Enterobacter Xiangfang fermentation not only had the basic …

Go to article

Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest, Ma Xueting, Zhang Jiukai, Chen Ying, Liang Jinzhong, Wang Nan, Ma Xiuli, Guo Boli Feb 2019

Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest, Ma Xueting, Zhang Jiukai, Chen Ying, Liang Jinzhong, Wang Nan, Ma Xiuli, Guo Boli

Food and Machinery

Forth-eight cup-shaped edible bird's nest (EBN) harvesting from natural cave and man-made house were collected from Malaysia and Indonesia to study the distribution characteristics and traceability of 27 elements in EBN. The inductively coupled plasma mass spectrometry (ICP-MS) was applied for the detection of multi-elements in EBN, and five macro-elements which distributed according to the rule of Na＞Ca＞Mg＞K＞P were found in EBN. Besides, in EBN, some essential trace elements (Fe, Cu, Zn, Mn, Mo, Co, Se, Cr), 3 light rare earth elements (LREE) and 2 heavy rare earth elements (HREE) also be detected. All of 27 elements in EBN is …

Go to article

Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy, Li Haimin, Liang Qi, Chen Weiping, Du Juan Feb 2019

Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy, Li Haimin, Liang Qi, Chen Weiping, Du Juan

Food and Machinery

In this study, the silver colloid solution biosynthesized by Lilium casa blanca petals powders was used as the Surface-enhanced Raman Scattering (SERS) active substrate to establish a SERS detection method for amoxicillin content in milk. The effect of the concentration of silver colloid solution, the volume ratio of silver colloid solution and amoxicillin solution, and the addition of sodium chloride on SERS detection were investigated to optimize the detection conditions. The results showed that, under the conditions of the concentration of silver colloid solution of 106.04 μg/mL, with the volume ratio of silver colloid solution and amoxicillin solution of 4:1, …

Go to article

Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui Feb 2019

Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui

Food and Machinery

Glycosylation modification of food proteins with reducing sugars allows covalent attachment of the ε-amino group of the protein to the reducing carbonyl group of the sugar by Maillard reaction, which does not require any chemical catalyst, and is a green and effective chemical modification method. We systematically introduced the reaction mechanism, reaction markers, modification methods and functional properties of protein glycosylation, and discussed the research direction of protein glycosylation.

Go to article

Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang Feb 2019

Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang

Food and Machinery

In view of the formation of harmful products of Maillard reaction in baked foods, different recipes of steamed cakes (sugar type, oil type, cake acidity regulator and the ratio between egg white and yolk) were selected to analyze the changes of glyoxal (GO), methylglyoxal (MGO) and advanced glycation end products (AGEs) in cakes, and the inhibitory effects of natural flavonoids (geneistein and luteolin) were investigated. The results showed that fructose (hexacarbohydrate) produced the highest MGO, xylose (pentose) produced the highest GO, GO and MGO contents were the lowest in cakes produced by xylitol; The influence of oil on the production …

Go to article

Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine, Li Xiao, Yu Jinghu, Qian Shanhua, Cao Shu Feb 2019

Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine, Li Xiao, Yu Jinghu, Qian Shanhua, Cao Shu

Food and Machinery

The theoretical of the stress of capsule was analyzed in viscous liquid environment. and studied the dynamic characteris-tics of magnetic drive capsules with different sizes of round and oval heads under fluid-solid coupling in intestinal environment. The effects on the capsule exercise stress were also studied from the gut dynamic viscosity, the capsule size and capsule shape by COMSOL. According to the principle of similar mechanical properties, using superelastic solid material, the intestinal fluid model and the intestinal wall model were designed by multiple factors and levels of numerical simulation experiments. Results: At the same level of dynamic viscosity and …

Go to article

Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke Feb 2019

Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke

Food and Machinery

In order to explore the effects of pomegranate peel polyphenols (PPPs) on SR-B1 protein expression and cholesterol efflux, in this study, Raw264.7 macrophages derived from foam cells were used as the model to illuminate the effects of PPPs on cholesterol efflux mediated by HDL. Western blot method was used to analyze the expression of scavenger receptor B1 (SR-B1), acyl-coenzyme A1: cholesterol acyltransferase (ACAT1) and cholesteryl ester hydrolase (nCEH). Further, the activity changes of ACAT1 and nCEH were revealed. The results showed that PPPs promoted the HDL-mediated cholesterol efflux and up-regulated the expression of SR-B1 significantly (P＜0.05). In addition, the PPPs …

Go to article

The Ultrahigh-Pressure/Thermally Induced Technologies Of The Β-Glucan Mixed Gel And The Evaluation System For Their Properties, Fan Rui Feb 2019

The Ultrahigh-Pressure/Thermally Induced Technologies Of The Β-Glucan Mixed Gel And The Evaluation System For Their Properties, Fan Rui

Food and Machinery

The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological, texture, scanning electron microscopy and other analytical methods. The results showed that the β-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%, respectively, and the properties in water hold capacity, gel hardness, elasticity, chewiness and internality of β-glucan mixed gel formed by ultra-high pressure showed the more superior, in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel (P＜0.05), while the oil hold …

Go to article

Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance, Long Men, Zhang Wenhao, Zheng Suling, Qi Anqi, Zhan Ge Feb 2019

Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance, Long Men, Zhang Wenhao, Zheng Suling, Qi Anqi, Zhan Ge

Food and Machinery

In order to explore the effects of salt ions on gel texture properties and moisture characteristic of duck eggs，low field nuclear magnetic resonance (Low-field NMR) was integrated to analyze the changes of the moisture status. Water relaxation time（T2）, proton density and relaxation area (A2) were explored by magnetic resonance spectroscopy (MRS), and water distribution was visualized by MRI. Meanwhile, the differences in traditional characteristic indices of gels such as texture properties (hardness, springiness, cohesiveness and chewiness) were also investigated. The results showed that the relative proportions of free water increased, and the relative proportions of immobilized …

Go to article

Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda Feb 2019

Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda

Food and Machinery

In this study, three strains of Clostridium butyrate were isolated from human feces, pit mud and animal intestinal contents. Which were named as Clostridium butyricum NK, SY and RX respectively. The fermentation characteristics of C. butyricum NK, SY and RX and C. tyroburicum ATCC25755 grown in synthetic medium were compared. The results showed that the growth ability of C. butyricum NK and SY were strong. C. tyroburicum had higher butyric acid, but lower lactic acid-production than C. butyricum. Compared among the three different strains of C. butyricum, C. butyricum NK had a stronger ability to produce butyric acid, with the …

Go to article

Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor, Dai Jiahui, Liu Jianxue, Han Sihai, Li Xuan, Liu Jinke, Dong Xinluo, Li Peiyan, Xu Baocheng, Luo Denglin Feb 2019

Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor, Dai Jiahui, Liu Jianxue, Han Sihai, Li Xuan, Liu Jinke, Dong Xinluo, Li Peiyan, Xu Baocheng, Luo Denglin

Food and Machinery

Microwave irradiation was used to treat three kinds of luzhou-flavor liquors with different ages and qualities at different temperatures, and the contents of acetic acid and ethyl acetate in the liquor were measured every 20 min. The results showed that microwave irradiation could accelerate the reduction of acetic acid content in liquor, while ethyl acetate content increase with the extension of irradiation time. When the microwave irradiation time was between 20 and 100 min, the increasing trend showed an S-shaped curve. Through the fitting study, the logistic regression model could be used to describe the change of ethyl acetate during …

Go to article

Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim, Tang Xiong, Chen Maolong, Xu Zhou, Cheng Yunhui Feb 2019

Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim, Tang Xiong, Chen Maolong, Xu Zhou, Cheng Yunhui

Food and Machinery

Metal-organic-frameworks is a new type of porous crystal material which is assembled by metal ions and organic ligands. Gd-MOF was prepared by GdCl3·6H2O and H3BTC, and its adsorption performance for phoxim pesticides was inves-tigated. The results showed that Gd-MOF could effectively adsorb phoxim pesticides from water, and the saturated adsorption amount of phoxim was 33.5 mg/g. When Gd-MOF was 40~80 mg, the adsorption rate of phoxim could reached 90%; and in all pH range 3~7, there was a certain adsorption force on the phoxim table. It is speculated that the adsorption of phoxim by …

Go to article

Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo Feb 2019

Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo

Food and Machinery

In order to analyze the correlation between characteristic flavor components and sensory flavor of fermented coconut milk. Solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor compounds of fermented coconut, natural coconut milk and yogurt, respectively. The sensory properties of flavor were assessed, and the characteristic flavor of the fermented coconut milk was analyzed from the sensory and flavor substances in combination with the omics technology. The results showed that the sensory flavor characteristics of fermented coconut milk were higher in sweet, sour, coconut, milky, creamy and alcoholic sensory scores; the sweetness …

Go to article

Technology And Mechanism Of Decolorization For Brown Granulated Sugar By Magnesium Sulfate-Zinc Polysilicate Method, Li Weixia, Li Lijun, Yang Lanfeng, Mao Xiang, Cheng Hao Feb 2019

Technology And Mechanism Of Decolorization For Brown Granulated Sugar By Magnesium Sulfate-Zinc Polysilicate Method, Li Weixia, Li Lijun, Yang Lanfeng, Mao Xiang, Cheng Hao

Food and Machinery

The effect and mechanism of decolorization were studied with magnesium sulfate and amphoteric 2% polysilicate zinc on the brown granulated syrup under high pH conditions. The factors and levels of response surface analysis were determined on the basis of single factor tests. The decolorization process was optimized by response surface analysis to obtain the optimum process conditions: magnesium sulfate of 500 mg/L, dosage of 2% silica polysilicic acid zinc of 1.57%, and pH 11. Under this condition, the decolorization rate reached 92.21%. The composites and sugar juice system were characterized by scanning electron microscopy (SEM) and potential analyzer. The results …

Go to article

Effect Of The Polarity Of Simulated Liquid On Migration Of Antioxidants In Polypropylene, Liu Yueyue, Zhang Qinfa, Jian Tiantian, Mo Yicheng Feb 2019

Effect Of The Polarity Of Simulated Liquid On Migration Of Antioxidants In Polypropylene, Liu Yueyue, Zhang Qinfa, Jian Tiantian, Mo Yicheng

Food and Machinery

The effects of the polarities of the simulated liquids were investigated on the migration of four antioxidants BHA, BHT, Irganox1076, and Irgafos168 migrated from polypropylene plastics to six different polar simulating solutions. Results, the solubility of antioxidant with polypropylene plastics was worse, the intermiscibility of antioxidant with simulated liquid was better, and the migration equilibrium distribution coefficient was higher. Beyond that, the closer the simulated liquid polarity was to polypropylene, the higher the migration diffusion coefficient was, and the smaller influence of molecular weight on the migration diffusion coefficient of antioxidants was. Conversely, the migration diffusion coefficient would be greatly …

Go to article

Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods, Li Shangke, Du Guorong, Ding Shenghua, Shan Yang, Jiang Liwen, Liu Xia, Li Pao Feb 2019

Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods, Li Shangke, Du Guorong, Ding Shenghua, Shan Yang, Jiang Liwen, Liu Xia, Li Pao

Food and Machinery

In order to identify the inferior oat samples, and the samples from different local and imported brands, a nondestructive identification method based on near infrared spectroscopy and chemometrics methods was proposed. Spectra of five different brands of oat samples and inferior samples were obtained. Continuous wavelet transform was used for the baseline elimination. Wavenumber selection based on the standard deviation and relative standard deviation was discussed for improving the accuracy of the method, and 15 informative wavenumbers were obtained. Principal component analysis method was used for classification. The results showed that the baseline elimination was achieved by continuous wavelet transform …

Go to article

Discrimination Of Big Or Small Particle Coix Seed Varieties Based On The Major Nutrient Content, Liu Xing, Fan Kai, Yang Junhua, Song Weiguo Feb 2019

Discrimination Of Big Or Small Particle Coix Seed Varieties Based On The Major Nutrient Content, Liu Xing, Fan Kai, Yang Junhua, Song Weiguo

Food and Machinery

Based on the crude fat, protein, amino acids and mineral element content of different areas big particle Coix seed (BCS) and small particle Coix seed (SCS), this paper analyzed whether there was a difference on the major nutrient content between BCS and SCS by using analysis of variance, and discriminated the BCS and SCS by using principal component analysis (PCA) and support vector machine (SVM). The results indicated that the nutrient contents measured in this text of SCS were higher than or not significant difference from those of BCS except the crude fat, Mg, and Al content. The characteristic variables …

Go to article

Detection Of Diethylstilbestrol Residues In Duck Meat Usingsurface-Enhanced Raman Spectroscopy, Tao Jinjiang, Pan Guigen, Liu Muhua, Yuan Haichao, Zhao Jinhui Feb 2019

Detection Of Diethylstilbestrol Residues In Duck Meat Usingsurface-Enhanced Raman Spectroscopy, Tao Jinjiang, Pan Guigen, Liu Muhua, Yuan Haichao, Zhao Jinhui

Food and Machinery

An approach based on surface-enhanced Raman spectroscopy (SERS) was developed to rapidly detect the diethylstilbestrol residues in duck meat in this study. Firstly, the single factor analysis method was adopted to determine the optimal amounts of sodium citrate, Au nanoparticles, duck meat extract containing diethylstilbestrol and magnesium sulfate solution, as well as the optimal measurement time. The quantitative analysis model for the detection of DES residues in duck meat was established after a simple pretreatment for duck meat was done. Thereafter, based on the basis of the above study, the linear equation with minimum detection concentration of 0.5 mg/L was …

Go to article

Isolation And Identification Of Escherichia Coli O26 From A Slaughter House, Fu Wenjing, Dong Chen, Yu Jinlong, Hu Jie, Jiang Yun Feb 2019

Isolation And Identification Of Escherichia Coli O26 From A Slaughter House, Fu Wenjing, Dong Chen, Yu Jinlong, Hu Jie, Jiang Yun

Food and Machinery

Escherichia coli O26 was isolated and identified form a slaughter plant in order to investigate its contamination of E. coli O26. According to USDA detection method, samples were enriched with immunomagnetic separation (IMS) after selective enrichment, and then isolated and purified with selective chromogenic mRainbow agar. Subsequently, the suspected colonies were screened and chose to test the O antigen by PCR and followed by the serum agglutination test. The virulence genes (stx1, stx2, eae and hly) of positive isolations were detected by multiplex PCR. The results showed that only one strain from 120 samples was identified as E. coli O26, …

Go to article

Nondestructive Determination Of Reconstituted Tobacco Paper Base Based By X Ray Method, Zhu Hongfu, Du Jinsong, Chang Jiheng, Fan Xinshun, Tian Xiaohui, Wang Jiashao, Lu Duanfeng Feb 2019

Nondestructive Determination Of Reconstituted Tobacco Paper Base Based By X Ray Method, Zhu Hongfu, Du Jinsong, Chang Jiheng, Fan Xinshun, Tian Xiaohui, Wang Jiashao, Lu Duanfeng

Food and Machinery

The reconstituted tobacco paper base with different ratios was determined by X-ray grammage instrument. The effect of tube voltage on repeatability，sensitivity and detection limit of the instrument was analyzed.The results show that tube voltage 6 000 V is more suitable for the determination about the grammage of the reconstituted tobacco paper base;and it is found that the grammage indication value has a high linear relationship with the grammage measured value about the reconstituted tobacco paper base with different ratios，and the established linear regression model with determination coefficient over 0.99，and the predicted maximum relative deviation less than 1%. The reconstituted tobacco …

Go to article

The Optimization Of Food Safety Regulation Model Based On Economic Analysis, Liang Liang Feb 2019

The Optimization Of Food Safety Regulation Model Based On Economic Analysis, Liang Liang

Food and Machinery

The discussion on food safety regulation has been limited to the protection of the rights and interests of the parties concerned and the legitimacy analysis of the food safety incidents itself. However, the mode of food safety supervision centered on legality has been difficult to bear the demands of modern administration, maintaining social order and promoting social welfare. Using cost benefit analysis, A-A 'and other economic analysis methods, reasonably set up the main body of food safety regulation, reasonably select the opportunity of food safety supervision, and rationally use the control tools of food safety, to promote the optimization of …

Go to article

Research On Dynamic Characteristics Of Globoidal Indexing Cam Mechanism, Liu Chao, He Xueming, Huang Hainan, Chen Xiaofei Feb 2019

Research On Dynamic Characteristics Of Globoidal Indexing Cam Mechanism, Liu Chao, He Xueming, Huang Hainan, Chen Xiaofei

Food and Machinery

Globoidal indexing cam mechanism is one of indexing mechanism with excellent performance.It has the advantages of high speed，large stiffness and strong bearing capacity. In this paper, based on the three-dimensional model of globoidal cam mechanism established by bi-cubic B-spline surface algorithm, a rigid-flexible coupling dynamic model is established with ADAMS software, and its kinematics analysis is carried out to verify the correctness of the model. Meanwhile，the mechanism is simulated and analyzed under different motion parameters, and the curves of angular acceleration and contact force under different parameters are obtained. The analysis of the curve of angular acceleration and contact force …

Go to article

Structure Design Of The Continuous Apricot Pit Removing Machine, Liu Kui, Yang Liling, Zhu Zhanjiang, Liu Jia, Zhu Zhaoshuai Feb 2019

Structure Design Of The Continuous Apricot Pit Removing Machine, Liu Kui, Yang Liling, Zhu Zhanjiang, Liu Jia, Zhu Zhaoshuai

Food and Machinery

Based on physics feature of apricots, a semi-automatic continuous apricot pit removing device was designed, with the principle of holding the apricot with soft plastic and stamping with the claw type stamping knife. By using the method of combining a cam intermittent divider and a slide block device, the apricot chain plate could be controlled with regulable stop-and-start. Moreover, the stamping knife could complete a process of stamping once, as soon as this chain plate intermittent pauses. The result showed that the apricot pit removing rate was above 96%, and the apricot meat bring together rate was less than 2.4%, …

Go to article

Online Inspection Of Part's Bearing Holes From Feature Recognition To Partial Stitching, Wang Yuyuan, Xu Jie, Ji Weixi, Peng Wei, Du Meng Feb 2019

Online Inspection Of Part's Bearing Holes From Feature Recognition To Partial Stitching, Wang Yuyuan, Xu Jie, Ji Weixi, Peng Wei, Du Meng

Food and Machinery

In the online detection process of the bearing hole of the trajectory control part of a beverage filling equipment without fixture positioning, an single picture isn't enough for the high-precision detection measuring. This paper proposes a 2 steps method: feature recognition from the overall visual and high resolution local image obtaining by image stitching. Firstly, the feature description matrix is constructed by the central position relationship of the global image bearing hole, and the overall feature hole recognition is performed by the support vector machine (SVM) method. Secondly, for the identified bearing holes, the KAZE method is used to splicing …

Go to article

First Prev Next Last