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Articles 301 - 330 of 525
Full-Text Articles in Food Processing
Problems And Countermeasures On The Development Of Poultry Egg Industry In China Under The Normalized Background Of Covid-19 Control And Prevention, Liu Ying, Li Shu-Gang, Li Xiu-Ting, Ma Mei-Hu, Dong Shi-Jian, Gao Ying
Problems And Countermeasures On The Development Of Poultry Egg Industry In China Under The Normalized Background Of Covid-19 Control And Prevention, Liu Ying, Li Shu-Gang, Li Xiu-Ting, Ma Mei-Hu, Dong Shi-Jian, Gao Ying
Food and Machinery
This paper analyzed the impact of COVID-19 on China's egg production and the causes, and explored the bottleneck problems in the development process of the egg industry. The effective countermeasures for the development of China's poultry egg industry under the normal epidemic situation were discussed from the perspectives of the government, enterprises, scientific research and consumers.
Market Situation, Trend And Development Strategy Of Sports Nutrition Food, Xie Kai
Market Situation, Trend And Development Strategy Of Sports Nutrition Food, Xie Kai
Food and Machinery
The scale, segmentation, competition pattern and functional types of sports nutrition food market at home and abroad were analyzed. It was found that the sports nutrition food market is expanding from core users to new consumers such as young women, professionals and the elderly. As a result, differentiated development in form and service has become the mainstream, market competition, and diversified marketing channel development. The future development of sports nutrition food should further use Internet thinking to strengthen consumer operation, adhere to the development strategy of multi-dimensional combination and improve the industry standard of sports nutrition food.
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating, Eric Jason Ohata
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating, Eric Jason Ohata
Master's Theses
Bacterial presence in low-moisture foods such as flour, cereals, baby formula, and spices, have become a concern due to sanitizing challenges. The food industry currently focuses on wet food sanitation as opposed to low-moisture foods because of bacteria’s inability to reproduce in low water activity media. Traditionally, food processing RF heating pasteurizes in mass quantities while an equivalent consumer device does not exist the market today. A consumer product would help eliminate food waste by providing an easy way to sanitize food and extend shelf life. The Portable Food Pasteurization (PFP) project is an interdisciplinary project involving the Electrical Engineering, …
The Effect Of Dark Tea Fungus On The Quality Of Wrapped Starter Culture Process, Fan Bin-Qiang, Wu Hao-Ren, Yu You-Gui, Liu An-Ran, Xiong Xiang
The Effect Of Dark Tea Fungus On The Quality Of Wrapped Starter Culture Process, Fan Bin-Qiang, Wu Hao-Ren, Yu You-Gui, Liu An-Ran, Xiong Xiang
Food and Machinery
On the basis of the high-temperature wrapped starter production process, in the traditional wheat koji-making raw materials, 0%, 5%, 10%, 15%, and 20% of the weight of the wheat are added to the dark tea culture medium containing Eurotium cristatum. The changes of main microbial groups, enzyme activities and conventional physical and chemical indexes in the process of culture management were investigated. The results showed that, within 28 days of culture management, the number of microbial groups (mold, yeast, bacteria and E. cristatum), conventional physical and chemical indexes (culture temperature, Koji moisture, acidity and starch content) and enzyme activity (fermentability, …
Boiling Heat Transfer And Pec Evaluation Of Helical Bellows In Vertical Grooves, Wang Jin-Feng, Teng Wen-Qiang, Xie Jing, Zhu Sheng-Lin, Chang Wan-Ying
Boiling Heat Transfer And Pec Evaluation Of Helical Bellows In Vertical Grooves, Wang Jin-Feng, Teng Wen-Qiang, Xie Jing, Zhu Sheng-Lin, Chang Wan-Ying
Food and Machinery
In this simulation, R32 in the inner tube is heated by the water flowing from the outer tube to make it boil. CFD is used to simulate the boiling heat transfer of the inner spiral bellows with different numbers of vertical grooves. The results showed that compared with the smooth tube, the inner helix corrugated structure enhances the boiling heat transfer but increases the pressure drop of the inner tube. The surface heat transfer coefficient and the inner tube pressure increase to 147% and 221% of the smooth tube, respectively. With the increase of the number of vertical grooves, the …
Research Progress On The Factors Affecting The Characteristics Of Egg Yolk Gel And Its Modification, Zhang Yu-Feng, Wang Qia, Wu Yong-Yan, Duan Wen-Shan, Huang Qun
Research Progress On The Factors Affecting The Characteristics Of Egg Yolk Gel And Its Modification, Zhang Yu-Feng, Wang Qia, Wu Yong-Yan, Duan Wen-Shan, Huang Qun
Food and Machinery
In this paper, the formation mechanism and characteristics of egg yolk gel were introduced,and the effects of different influencing factors on the formation of egg yolk gel were summarized. The common improvement methods of egg yolk gel were expounded, and its application was also prospected.
Recent Advances On Burkholderia Galdioli （Pseudomonas Cocovenenans Subsp. Farinofermentans）, Wang Ting-Cai, Lei Yi, Zhou Lu, Zeng Xiao-Cong
Recent Advances On Burkholderia Galdioli （Pseudomonas Cocovenenans Subsp. Farinofermentans）, Wang Ting-Cai, Lei Yi, Zhou Lu, Zeng Xiao-Cong
Food and Machinery
In order to understand the subspecies systematically, the naming process, biological characteristics, mechanism of food poisoning, disinfection and detoxification of Pseudomonas cocovenenans subsp. farinofermentans were reviewed, providing support for food safety supervision and emergency handling of food poisoning incidents. The research direction in the future is propected.
The Application Practice Of Nutri-Score Labeling And Its Enlightenment To China, Huang Ze-Ying, Huang Bei-Xun
The Application Practice Of Nutri-Score Labeling And Its Enlightenment To China, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Nutri-score labeling's promotion, implementation effect, algorithm, comparison with related FOP labels were elaborated, and then our study summarized application practice, and put forward the enlightenment for implementation of the FOP labeling in China.
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone, Ma Ke, Wu Zhen-Zhen, Yang Xue-Peng
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone, Ma Ke, Wu Zhen-Zhen, Yang Xue-Peng
Food and Machinery
The changes were discussed in the scavenging rate of ABTS free radicals of reduced pyrroloquinoline quinone (PQQH2) under different mass concentrations and different reaction time conditions. The primary and secondary reaction kinetic models were established. With conventional antioxidant vitamin C as a control, the scavenging performance of PQQH2 on ABTS free radicals was studied. Results: The higher of the concentration of PQQH2 and the longer the time were, the higher of the scavenging rate of ABTS free radicals was. After 25 minutes of reaction, the scavenging rate of 70 mg/L PQQH2 could reach more than …
Variations Of Physicochemical Properties Of Starch In Bitter Melon Function Rice, Yang Yong-Jian, Yuan Jie, Tao Xiang-Lin, He Yan, Tang Han-Jun
Variations Of Physicochemical Properties Of Starch In Bitter Melon Function Rice, Yang Yong-Jian, Yuan Jie, Tao Xiang-Lin, He Yan, Tang Han-Jun
Food and Machinery
The particle morphology, particle size distribution, crystal structure, gelatinization, gel texture and molecule properties of indica rice starch of importing bitter melon DNA （D9） were compared with its receptor. The results showed that the volume percentage of D9 starch <3 μm increased significantly, while the volume percentage of large granule >9 μm decreased. The molecular ordering index values of D9 starch were 0.67 and 1.66 respectively, which were significantly higher than those of receptor, 0.60 and 1.18; while the pasting temperature of differential scanning calorimetry was 65.5 ℃, which was significantly lower than that of receptor 77.8 ℃. The highest viscosity, the minimum viscosity, disintegration value and final viscosity of D9 …
Isolation, Identification And Enzyme Production Characteristics Of Culturable Bacteria In The Air Of High-Temperature Daqu Fermentation Room, Huang Zhi-Guo, Liu Na, Wei Chun-Hui, Deng Jie, Zhong Shu-Xia, Chen Bo, Ren Zhi-Qiang
Isolation, Identification And Enzyme Production Characteristics Of Culturable Bacteria In The Air Of High-Temperature Daqu Fermentation Room, Huang Zhi-Guo, Liu Na, Wei Chun-Hui, Deng Jie, Zhong Shu-Xia, Chen Bo, Ren Zhi-Qiang
Food and Machinery
Taking the cultivable bacteria in the air of high-temperature Daqu fermentation room as the research objects to study the characteristics of separation, identification and enzyme production. The cultivable bacteria were used to take liquid state fermentation in sorghum mash, and the metabolites were analyzed by gas chromatography-mass spectrometry. Results: 8 strains were isolated from the air in the high-temperature Daqu fermentation room, and they were: Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus cereus, Pedobacter suwonensis, Sphingomonas sanguinis, Massilia sp., Delftia sp. and Sphingobacterium sp.. After the enzyme production tests, three dominant functional bacteria, Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus cereus, which all …
Isolation And Identification Of Two Acid Resistant Lactic Acid Bacteria From Traditional Pickles, Feng Jin-Xiao, Li Ming-Zhu, Li Cui-Ping, Yan Wen-Di
Isolation And Identification Of Two Acid Resistant Lactic Acid Bacteria From Traditional Pickles, Feng Jin-Xiao, Li Ming-Zhu, Li Cui-Ping, Yan Wen-Di
Food and Machinery
A total of 8 strains of bacteria were isolated from 6 pickle samples in Northeast, Shandong, Guizhou, Sichuan and other places. Using simulated gastric acid experiments， morphological observations, physiological and biochemical experiments, lactic acid bacteria qualitative experiments, two strains of lactic acid bacteria with high survival rate under pH 2.5 conditions were obtained by simulation experiment. After 16S rDNA sequencing, it was determined that the two acid-resistant lactic acid bacteria were Lactobacillus brevis isolated from Shandong sugar garlic pickles numbered Shandong SRB and Lactobacillus casei isolated from Northeast sauerkrautnumbered Northeast HS.
Effects Of Enterobacter Fermentation On Chemical Components Of Tobacco Extract And Cigarette Quality, Ye Jian-Bin, Qi Xiao-Na, Yang Zong-Can, Zhang Ting-Ting, Feng Ying-Jie
Effects Of Enterobacter Fermentation On Chemical Components Of Tobacco Extract And Cigarette Quality, Ye Jian-Bin, Qi Xiao-Na, Yang Zong-Can, Zhang Ting-Ting, Feng Ying-Jie
Food and Machinery
Here, tobacco extract was produced by fermentation using Enterobacter, then the tobacco extract was prepared by concentration. Continuous flow was applied to analyze the chemical composition of tobacco extract; and the aroma components were also analyzed by GC-MS. The as-prepared tobacco extract was applied in the cigarettes, and its effects on sensory and smoke aroma components were also evaluated. Results showed that, after fermentation, the content of protein, starch, galacturonic acid, total plant alkali and amino acid were decreased by 28.95%, 19.44%, 18.91%, 3.71% and 37.45%, respectively. The tobacco extracts prepared by fermentation had a typical sweet flavor, and the …
Thermal Pyrolysis Characteristics And Kinetics Study Of Reconstituted Tobacco With Different Coating Rates, Zhang Guo, Yue Xian-Ling, Ye Jian-Bin, He Yuan, Zhang Jun-Song, Liang Miao
Thermal Pyrolysis Characteristics And Kinetics Study Of Reconstituted Tobacco With Different Coating Rates, Zhang Guo, Yue Xian-Ling, Ye Jian-Bin, He Yuan, Zhang Jun-Song, Liang Miao
Food and Machinery
In order to investigate the pyrolysis characteristics of reconstituted tobacco with different coating rates, thermogravimetry technique combined with Coats-Redfern method was adopted to study the pyrolysis behavior and the variation of kinetic parameters of main weight loss stages. Furthermore, the pyrolysis gas release behavior was monitored by TG-FTIR technique. The results showed that: ① The content of C increased gradually and the content of O decreased with the increase of coating rate of reconstituted tobacco. While the change in the microstructure of reconstituted tobacco was not obvious. ② The thermogravimetric process of reconstituted tobacco can be divided into five stages: …
A Portable And Rapid Gutter Oil Detector Based On Multi-Feature Neural Network, Zhang Zhi-Peng, Huang Shi-Zhen, Lin Meng-Ru, Lu Qing-Ru, Lin Yan, Chen Rui-Qi
A Portable And Rapid Gutter Oil Detector Based On Multi-Feature Neural Network, Zhang Zhi-Peng, Huang Shi-Zhen, Lin Meng-Ru, Lu Qing-Ru, Lin Yan, Chen Rui-Qi
Food and Machinery
An offline oil detection device is designed based on the heterogeneous architecture of a System on a Programmable Chip (SoPC). The SoPC platform is constructed by porting Cortex-M0 soft core to Field Programmable Gate Array (FPGA). Using FPGA hardware resources, the operation order is optimized through the pipeline design with serial-parallel hybrid methods. Moreover, the parameter calibration accelerator and neural network accelerator are designed and connected to the bus system. Experimental results show that this device can perform the qualitative analysis and classification of gutter oil accurately with high detection efficiency. Compared with the traditional similar terminal gutter oil detection …
Analysis Of Stable Carbon Isotope Characteristics Of Formaldehyde In Food And Its Application In Source Analysis Of Formaldehyde, Han Li, Yu Ting-Ting, Liu Di, Yang Qing, Gao Fang, Wang Hui-Xia
Analysis Of Stable Carbon Isotope Characteristics Of Formaldehyde In Food And Its Application In Source Analysis Of Formaldehyde, Han Li, Yu Ting-Ting, Liu Di, Yang Qing, Gao Fang, Wang Hui-Xia
Food and Machinery
Based on the method of Gas Chromatography-Combustion-Isotope Ratio mass Sprectrometry (GC/C/IRMS), the contents of formaldehyde and the δ 13C value in aquatic products, dried edible fungi, fruits and vegetables were tested and analyzed. The results showed that the mass fraction of formaldehyde in the squid samples was 0.341~24.185 mg/kg, and the δ 13C value was -48.167‰~-24.514‰; the mass fraction of dragon fish samples was 54.555~121.416 mg/kg, and the δ 13C value was -45.430‰~-27.468‰. In the dried edible fungi, formaldehyde was detected only in dried Lentinus edodes of 212.741 mg/kg, and the δ 13C value were ranging …
Uncertainty Evaluation For Determination Of Amantadine In Egg By Isotope Dilution-Uplc-Ms/Ms, Ma Kai, Bao Na, Huang Yong-Qiao, Wu Xin-Wen
Uncertainty Evaluation For Determination Of Amantadine In Egg By Isotope Dilution-Uplc-Ms/Ms, Ma Kai, Bao Na, Huang Yong-Qiao, Wu Xin-Wen
Food and Machinery
A method for the evaluation of the uncertainty of amantadine in egg by ultra-performance liquid chromatography-stable isotope dilution mass spectrometry was established. Based on SN/T 4253—2015, the mathematical models of uncertainty was established and the sources of uncertainty were analyzed and evaluated, while the components of uncertainty were composed. The results showed that the expanded uncertainty was 4.9 μg/kg （k=2, 99% confidence interval） when the content of amantadine was 25.2 μg/kg, mainly caused by standard solution preparation and curve fitting.
Evaluation Of Uncertainty In The Determination Of Ethyl Carbamate In Chinese Spirits By Isotope Dilution Gc-Ms Method, Wang Kai-Yu, Zuo Hui-Jun, Yu Xin-Xin, Du Yun, Ma Yan-Ling, Wu Shuai
Evaluation Of Uncertainty In The Determination Of Ethyl Carbamate In Chinese Spirits By Isotope Dilution Gc-Ms Method, Wang Kai-Yu, Zuo Hui-Jun, Yu Xin-Xin, Du Yun, Ma Yan-Ling, Wu Shuai
Food and Machinery
According to GB 5009.223—2014 "National Standard for Food Safety, Determination of Ethyl Carbamate in Foods", the ethyl carbamate in liquor was determined, and the uncertainty of the measuring result was evaluated according to JJF 1059.1—2012 "Measurement Uncertainty Evaluation and Expression". Analysis found that the uncertainty of the measurement results was independent of not only the internal standard concentration of the isotope or the volumetric volume of the standard solution series, but also the volume of the sample after processing. Moreover, the uncertainty component introduced by the internal standard solution only related to the volume of the internal standard liquid. The …
Uncertainty Evaluation Of The Determination Of Vitamin C In Fruits And Vegetables By High Performance Liquid Chromatography, Wang Xia, Zhang Wei-Yi, Han Yi-Yi, Chen Mei-Lian, Feng Dong-Sheng
Uncertainty Evaluation Of The Determination Of Vitamin C In Fruits And Vegetables By High Performance Liquid Chromatography, Wang Xia, Zhang Wei-Yi, Han Yi-Yi, Chen Mei-Lian, Feng Dong-Sheng
Food and Machinery
To evaluate the uncertainty of the determination of vitamin C in fruits and vegetables by high performance liquid chromatography, a mathematical model was established to evaluate each uncertainty component, and the standard uncertainty and extended uncertainty of the synthesis were calculated. The results showed that the amounts of vitamin C in samples was 33.7 mg/100 g, and the expanded uncertainty was 1.4 mg/100 g (k=2). The uncertainties of the determination mainly come from the preparation of standard solution and the repeatability of determination.
Method Improvement Of Gas Chromatography In Determination Of Inositol In Infant And Young Children Formula Milk Powder, Zhu Li, He Hao, Xue Min-Min, Chen Wen-Zhang, Cheng Meng-Ya, Yuan Lie-Jiang, Wu Hai-Zhi
Method Improvement Of Gas Chromatography In Determination Of Inositol In Infant And Young Children Formula Milk Powder, Zhu Li, He Hao, Xue Min-Min, Chen Wen-Zhang, Cheng Meng-Ya, Yuan Lie-Jiang, Wu Hai-Zhi
Food and Machinery
Based on the second method of GB 5009.270—2016, a more convenient and efficient gas chromatography method was established for the detection of inositol content in infant formula milk powder. Compared with the second method of GB 5009.270—2016, this method can shorten the drying time and the derivative time on water bath through improving the extraction solvent and extraction methods, the purification methods, the drying methods of the derivatives and the adding sequence and proportion of derivative reagent. What’s more, this method can also reduce the retention time and analysis time in inositol’s detection by optimizing the testing parameters of gas …
The Study And Practice On The Standardized Methods For Rice Bran Oil Safety And Production, Wu Xiao-Juan, Wu Wei
The Study And Practice On The Standardized Methods For Rice Bran Oil Safety And Production, Wu Xiao-Juan, Wu Wei
Food and Machinery
According to national, local and industry standards, the entire chain of rice bran oil production was analyzed and the critical control points, main detection indicators and risk assessment systems were determined. The safety and production controlling method of rice bran oil was established in accordance with the actual situation of the enterprise. The results indicated that the establishment and application of this method could reduce the acid value, peroxide value and plasticizer content of rice bran oil products, and increase their oryzanol and phytosterol content. The oryzanol content of 36 kinds of rice bran oil products produced in 2020 was …
Design Of Chocolate Bar Feeding System Based On Linear Array Camera, Zheng Chen-Xu, Li Ya
Design Of Chocolate Bar Feeding System Based On Linear Array Camera, Zheng Chen-Xu, Li Ya
Food and Machinery
A set of automatic feeding system of chocolate bar based on line array camera was designed. Design and select hardware system according to functional requirements; Aiming at the difficulty of hand-eye calibration for linear array cameras, a hand-eye calibration method for dynamic scanning imaging was proposed. After preprocessing the collected images, the template matching was used to identify the target, and the tracking trajectory was optimized and then sent to the robot to grasp and place. The experimental results showed that the grasping error of the robot was less than 0.5 mm, and the feeding speed met the requirements. The …
Rapid Detection Of Protein Contentin Rice Based On Near Infrared Spectroscopy, Yin Kun, Liu Jin-Ming, Zhang Dong-Jie, Zhang Ai-Wu
Rapid Detection Of Protein Contentin Rice Based On Near Infrared Spectroscopy, Yin Kun, Liu Jin-Ming, Zhang Dong-Jie, Zhang Ai-Wu
Food and Machinery
In view of the time-consuming, labor-intensive, and costly problem of chemical detection methods in the national standard, the feasibility of near-infrared spectroscopy （NIRS） combined with chemometrics for rapid detection of rice protein was investigated. Based on strategies of variable selection, feature extraction and nonlinear modeling, BiPLS-PCA-SVM was constructed by combining reverse interval partial least squares （BiPLS） with principal component analysis （PCA） and support vector machine （SVM） to improve the performance of the protein regression model. In BiPLS-PCA-SVM, the optimal number of principal components （PCs） was selected by combining Monte Carlo cross validation with the predicted residual sum of squares, and …
Three-Dimensional Flow Field Analysis Of Coaxial Variable Speed Single Screw Extruder With Planetary Gears Based On Ansys, Tang Lin-Sen, Guo Shu-Guo, Wang Li-Yan
Three-Dimensional Flow Field Analysis Of Coaxial Variable Speed Single Screw Extruder With Planetary Gears Based On Ansys, Tang Lin-Sen, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
Use ANSYS/CFX software to analyze the flow channel of a coaxial variable speed single-screw extruder with planetary gears, and compare with the ordinary single screw. Results: compared with the ordinary single screw, the new coaxial variable speed single screw extruder has better pressure building capacity and longer residence time of the material in the screw, which is conducive to better mixing of the material, indicating that the planetary gear is coaxial. The variable speed single screw can locally reduce the material transportation speed, increase the material mixing capacity and the screw pressure building capacity.
Three Dimensional Simulation Analysis Of Second Order Differential Twin Screw Extruder, Yu Miao, Guo Shu-Guo, Wang Li-Yan
Three Dimensional Simulation Analysis Of Second Order Differential Twin Screw Extruder, Yu Miao, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
The second order asymmetric double screw extruder with mixing element is designed, and the solid model is established by using Solidworks. Based on the finite volume method, the ANSYS/CFX finite element analysis software was used to simulate the movement and processing process of soybean meal in the machine barrel, which was verified by the experiments. Results: when the constant temperature was 80 ℃, the new double-screw extruder produces alternating pressure due to mixing elements, differential asymmetric flow field and volume difference of the first and second stage screw grooves. The material was continuously stretched and compressed and undergoes multiple segmentation …
Design Of Apricot Core-Breaking Device With Squeeze-Tooth-To-Roller And Analysis Of The Strength Of Pressing Roller, Zhu Zhao-Shuai, Zhang Jia-Xi, Yang Li-Ling, Mao Wu-Lan, Wang Yi-Chao
Design Of Apricot Core-Breaking Device With Squeeze-Tooth-To-Roller And Analysis Of The Strength Of Pressing Roller, Zhu Zhao-Shuai, Zhang Jia-Xi, Yang Li-Ling, Mao Wu-Lan, Wang Yi-Chao
Food and Machinery
The working principle and technical parameters of the helical tooth-to-roller squeezing apricot core shell breaking device are described. The structures were determined, including the shell crushing roller, the double-layer vibrating screen, the eccentric transmission device, the size of the shell crushing roller gap. The modal analysis of the main components of the shell-breaking roller was analyzed with ANSYS-Workbench software, and obtained the first 6-order mode and natural frequency. The lowest-order natural frequency of the shell-breaking roller was 17.258 Hz, which was much higher than its working condition excitation frequency of 5.83～7.50 Hz. There will be no resonance. After testing with …
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Food and Machinery
To satisfy the demand for batch cutting and processing of bowl shaped jellyfish, a slender jellyfish cutting automatic cutting blade was designed for bowl shaped jellyfish. The curvature and deflection of the blade were numerically simulated using the Frenet-serret frame formula combined with the shape of the jellyfish skin, and the blade trajectory was obtained as a spatially non-isometric spiral. Two special cutting blades for bowl shaped jellyfish were designed by using heat-treated 440C stainless steel as the material for the blades, taking into account the actual working environment. The mechanical properties of the two blades were analyzed and the …
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
Food and Machinery
The system was based on the differenceof X-ray absorption capacity of different density materials to design On-line elimination system of foreign materials in cut tobacco based on X-ray. The system uses X-ray to transmit the cut tobacco to form the original density data, and uses the mutation of the original density value to distinguish the foreign materials, so as to realize the function of on-line detection and recognition of foreign materials. And a unique method of screening out foreign materials by parallelogram injection which made the foreign materials close to the center of the parallelogram was designed to improve the …
Improvement On Tobacco Temperature And Moisture Control Method Of Tobacco Heating Cylinder, Cui Sheng, Li Ri-Nan, Kang Jin-Ling, Liu Zhen, Huang Bo
Improvement On Tobacco Temperature And Moisture Control Method Of Tobacco Heating Cylinder, Cui Sheng, Li Ri-Nan, Kang Jin-Ling, Liu Zhen, Huang Bo
Food and Machinery
In view of the problem that the current tobacco heating cylinder cannot meet the temperature and moisture control requirements of the tobacco under different process conditions, the existing tobacco heating cylinder was designed and improved. A cooling and humidity control system was added to the tobacco, heating cylinder to realize dual-mode adjustment and control of the temperature and moisture of different smoke sheets. According to the temperature and moisture control requirements of the tobacco， the improved tobacco heating cylinder can switch between forward and reverse flow control. Verification experiments showed that the temperature and moisture stability of the improved tobacco …
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Food and Machinery
Based on the background of the post epidemic era, the development status of Chinese cold chain logistics market and the pain points of food cold chain logistics information traceability system were analyzed in this review, and the existing problems were discussed and summarized. Based on the blockchain technology, the construction of food cold chain logistics traceability system was also investigated, by using three dimensions of participant setting, system framework design and operation process optimization, and the specific implementation path of the newly constructed traceability system from three aspects of government, enterprise and consumer was expounded.