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Articles 361 - 390 of 642
Full-Text Articles in Food Processing
Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed, Hu Xiao-Bo, Chen Wen-Fei, Gu Ze-Mao, Zhou Sheng-Bi, Xiong Shan-Bai, Hu Yang
Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed, Hu Xiao-Bo, Chen Wen-Fei, Gu Ze-Mao, Zhou Sheng-Bi, Xiong Shan-Bai, Hu Yang
Food and Machinery
Objective: The study aimed to improve the storage quality of frozen cooked crawfish tail meat. Methods: Crawfish tail meat were immersed in different proportions of complex phosphate, trehalose and sorbitol antifreeze agents. The thawing loss rate, water content and distribution, water retention, salt-soluble protein, total thiol content, texture properties of crawfish tail meat after freeze-thawed were measured, and the microstructure changes were observed to evaluate the effect of each antifreeze agent. The antifreeze agent with better effect was selected as horizontal factor to design orthogonal experiment, so as to optimize the appropriate recipe of antifreeze agents. Results: 1.5% complex phosphate, …
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu
Food and Machinery
Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered …
Cherry Defect And Classification Detection Based On Improved Yolox Model, Liu Jing-Yu, Pei Yue-Kun, Chang Zhi-Yuan, Chai Zhi, Cao Pei-Pei
Cherry Defect And Classification Detection Based On Improved Yolox Model, Liu Jing-Yu, Pei Yue-Kun, Chang Zhi-Yuan, Chai Zhi, Cao Pei-Pei
Food and Machinery
Objective: In order to expand the scope of cherry sales and achieve rapid grading of cherries under industrial conditions. Methods: Firstly, the YOLOX network was used to detect the defective fruit, in order to solve some problems where the defect was not obvious. The detection accuracy of the inconspicuous defect was improved by setting the appropriate fusion factor for the feature pyramid network, and in order to solve the problem of imbalance between various types of real samples, Focal Loss was integrated into the loss function. Then, the intact fruit was graded using the YOLOX network, and the attention mechanism …
Defect Detection Method Of Red Globe Grapes Bunches Based On Near Infrared Camera Imaging, Gao Sheng
Defect Detection Method Of Red Globe Grapes Bunches Based On Near Infrared Camera Imaging, Gao Sheng
Food and Machinery
Objective: The study aimed to explore a fast and accurate method to detect brown spot and damage decay in grape bunches. Methods: Colour images （RGB） and near-infrared images （NIR） of red globe grapes bunches were captured by a near-infrared industrial camera. The edges of the samples and the edges of the defective parts were first extracted by applying the Sobel algorithm to the NIR images （NIR）, and then the images were binarized by the adaptive thresholding algorithm to achieve the segmentation of the images. Then the sample edges and fruit stalks were removed by the normalized supergreen method and the …
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao
Food and Machinery
This paper reviewed the changes of main components such as chlorophyll, volatile oil, numbness substances and amide substances related to the quality deterioration of Zmnthoxylum schinifolium Sieb. et Zucc during storage. The fresh-keeping technologies of Zmnthoxylum schinifolium Sieb. et Zucc, such as high-temperature steam instantaneous treatment, air-conditioned refrigeration and chemical reagent treatment, were analyzed, and it was pointed out that the comprehensive fresh-keeping technology combining various fresh-keeping methods could be studied in the future.
Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities, Meng Ji-Kun, Zhang Nan, Wu Hao, Zhang Xiu-Qing
Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities, Meng Ji-Kun, Zhang Nan, Wu Hao, Zhang Xiu-Qing
Food and Machinery
Objective: Optimizing the extraction conditions of polysaccharides from Dendrobium officinale under ultra-high pressure, improving the yield of polysaccharides, and studying its basic properties and antioxidant activity in vitro. Methods: Using D. officinale dry powder as raw material, orthogonal experiment was used to optimize the extraction conditions of polysaccharide from D. officinale by ultra-high pressure technology. The relative molecular weight and monosaccharide composition of polysaccharides extracted from D. officinale by traditional hot water extraction method and ultra-high pressure extraction method were determined, and their antioxidant activities in vitro were compared. Results: Under the optimal conditions of 200 MPa, solid-liquid ratio of …
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng
Food and Machinery
Objective: This study aimed to investigate the effect of Cili extracts in the treatment of enteritis and diarrhea. Methods: The RAW 264.7 cells were treated with different concentrations (1.25, 2.50, 5.00, 10.00, 20.00 μg/mL) of Cili extracts, and then the cell viability was determined by MTT method. RAW264.7 cells were treated with different concentrations of Cili extracts, and then lipopolysaccharide (LPS) was used to induce the cell inflammation model. The content of NO in cell culture supernatant was detected by Griess method. The UC mice model was induced by 3% DSS. The changes of signs during the modeling and drug …
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao
Food and Machinery
Objective: In order to reuse the Areca catechu by-product—A. catechu pedicle, and improve the quality of mycelium of edible fungi, the effect of the pedicle aqueous extract on the liquid fermentation of edible fungi was investigated. Methods: Pleurotus ostreatus, Pleurotus citrinopileatus Singer, and Flammulina velutiper were selected as the test strains, and the effects of the addition of A. catechu pedicle aqueous extract on the quality of mycelium and the activity of enzymes related to the growth and metabolism of the three strains were investigated, by using mycelial growth rate, biomass, mycelial active ingredients and antioxidant activity as indicators. Results: …
The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan
The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan
Food and Machinery
This review summarized the domestic and abroad research progress of Zizania latifolia in recent years, from the aspects of its nutritional components, health effects, bioactive mechanisms and future research priorities. Moreover, the further research, development and comprehensive utilization of Z. latifolia were also prospected.
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui
Food and Machinery
Objective: This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum （Scop.） Pers. on the physicochemical properties and nutritional components of yogurt. Methods: The pH value, acidity, water holding capacity, protein, fat and mineral element contents in yogurt were determined by acidity meter, titration method, weighing method and spectrophotometry, respectively. Results: The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group. Except for the 30 mL/100 mL A. luteo-virens fermentation broth, the acidity of the yogurt made …
Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong
Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong
Food and Machinery
Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were （2.21±0.03） …
Effects Of Soaking And Gelatinization Process On The Quality Of Semi-Dry Rice Noodles, Zhou Yong-Sheng, Li You, Zhao Hai-Yan, Long Yong-Yi, Jiang Cai-Yun, Cai Ji-Xiang
Effects Of Soaking And Gelatinization Process On The Quality Of Semi-Dry Rice Noodles, Zhou Yong-Sheng, Li You, Zhao Hai-Yan, Long Yong-Yi, Jiang Cai-Yun, Cai Ji-Xiang
Food and Machinery
Objective: The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles. Methods: Taking semi-dry rice noodles as the research object, the effects of soaking temperature, soaking time, gelatinization temperature, gelatinization time and water addition amount on the cooking loss rate and texture characteristics were analyzed, and the better soaking process and gelatinization process were obtained. Results: Soaking temperature 40 ℃, soaking time 2 h, gelatinization temperature 90 ℃, gelatinization time 8 min, water addition 70% were the best process conditions. The semi-dry rice noodles prepared under the optimal process has better cooking …
Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses, Yu Xiao-Yi, Xu Ju-Cai, Wu Ying, Liu Wan-Shun, Guo Dan, Li Xiao-Min
Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses, Yu Xiao-Yi, Xu Ju-Cai, Wu Ying, Liu Wan-Shun, Guo Dan, Li Xiao-Min
Food and Machinery
Objective: This study aimed to analyze the peptide composition and evaluate the reproducibility of the soybean oligopeptides. Methods: High performance liquid chromatography tandem high resolution mass spectrometry was employed for peptidomic analysis of the soybean oligopeptides prepared at the same condition at different batches. Generality and individuality of the samples were also discussed based on the heat map analysis and principal component analysis （PCA）. Results: About 1 000 peptides were identified from each of the materials and most of them were short peptides. From the set analysis, 101 peptides were found of detectability from all samples, but there were also …
Research Progress Of Reference Substance For Steroid Hormone In Food Matrix, Wu Li-Jun, Yin Ying, Dai Li-Xue, Yu Li-Bo, Li Cun, Peng Tao
Research Progress Of Reference Substance For Steroid Hormone In Food Matrix, Wu Li-Jun, Yin Ying, Dai Li-Xue, Yu Li-Bo, Li Cun, Peng Tao
Food and Machinery
This review summarized the technical route and development process of matrix reference materials in China, and the current research progress of steroid hormone matrix reference materials were also introduced. The problems existing in the development and production of matrix reference materials in China and the future development are prospectsed.
Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin
Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin
Food and Machinery
This paper introduces the low-carbon quantitative index and energy consumption evaluation standard of cold storages, then systematically summarizes the novel low-carbon technologies and their application in cold storages from three aspects: refrigeration technology, cold thermal energy storage and air distribution optimization and finally prospects the development of cold storages in the future.
Research Progress Of Electronic Nose In Fruit And Vegetable Disease Detection, Wu Jia-Wen, Liu Zhi-Hao, Pang Lin-Jiang, Cheng Ji-Yu
Research Progress Of Electronic Nose In Fruit And Vegetable Disease Detection, Wu Jia-Wen, Liu Zhi-Hao, Pang Lin-Jiang, Cheng Ji-Yu
Food and Machinery
This paper summarized the latest research progress and achievements of electronic nose technology in fruits and vegetables postharvest diseases, including single pathogen infection and multiple pathogens infection. The shortcomings of current E-nose were analyzed, and the development direction of E-nose in fruit and vegetable disease was predicted.
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Food and Machinery
The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Food and Machinery
In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.
Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui
Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui
Food and Machinery
In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism …
Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei
Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei
Food and Machinery
This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.
Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong
Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong
Food and Machinery
Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value …
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He
Food and Machinery
Objective: Preparation of GYLEQ-Ca chelate with antioxidant activity and calcium supplement function. Methods: On the basis of solid-phase synthesis of GYLEQ antioxidant peptide, the conditions of chelation reaction between casein GYLEQ antioxidant peptide and Ca2+ were optimized by single factor and orthogonal experiment. The structure of GYLEQ-Ca chelate was characterized by IR and SEM. Meanwhile, the in vitro antioxidant activity, calcium retention in simulated gastrointestinal juice of GYLEQ-Ca chelate and its effect on cell viability were analyzed. Results: The optimum conditions for GYLEQ-Ca chelation reaction were temperature 50 ℃, time 40 min, pH 7.5, and peptide-calcium mass ratio 4∶1. …
Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method, Ni Xiang-Yan, Sun Nian-Xia, Yu Han-Bing, Fang Fang, Sun Zhi-Wen
Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method, Ni Xiang-Yan, Sun Nian-Xia, Yu Han-Bing, Fang Fang, Sun Zhi-Wen
Food and Machinery
Objective: To determinate the residues of altrenogest in porcine edible tissues （muscle, liver, fat）, a high performance liquid chromatography-tandem mass spectrometry （LC-MS/MS） method was established. Methods: The samples were hydrolyzed with β-glucuronidase/arylsulfase, extracted by acetonitrile （ACN）, purified by PRiME HLB solid phase extraction column. LC separation was performed with Waters UPLC BEH C18 reversed-phase chromatography with a linear gradient elution of acetonitrile （ACN）-0.1% formic acid （FA） as the mobile phase. The samples were detected by electrospray in positive ion mode. Results: The pregnancin in tissues were quantified in the range of 1～50 μg/L with good linearity and high linear …
Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing
Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing
Food and Machinery
Objective: To realize the defect detection of coffee beans. Methods: An improved YOLOv5s network was proposed to embed different attention mechanism modules and activation functions with YOLOv5s as the baseline network. Results: The mean accuracy of the CBAM module and the activation function Hardswish improved by 5.3% and 2.9%, respectively, compared with the baseline network. After 200 iterations of training, the model accuracy was 99.5%, the average accuracy was 97.6%, the recall was 0.98, the recognition rate was 64 amplitude/s, and the model size was 15 M. Conclusion: Compared with Faster RCNN, SSD, YOLOv3, YOLOv4 and YOLOv5s, the test algorithm …
Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong
Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong
Food and Machinery
Objective: In order to effectively solve the problems of low efficiency, quality fluctuation and increasing labor cost of artificial sorting. Methods: A mechanical system based on differential separation principle was designed to complete the classification and separation device of Pleurotus eryngii, and the differential separation principle was introduced and modeled. Results: The test prototype was built and the principle verification test was completed. The success rate of separation of special mushroom was 99.5%, and that of other varieties was 100%. Conclusion: The test device can achieve good differential separation effect.
Motion Parameter Optimization Of Reciprocating Vibrating Screen Based On Discrete Element Method, Ren Ning, Wang Zhong-Ying, Bai Xiao-Li, Wu Wen-Bin
Motion Parameter Optimization Of Reciprocating Vibrating Screen Based On Discrete Element Method, Ren Ning, Wang Zhong-Ying, Bai Xiao-Li, Wu Wen-Bin
Food and Machinery
Objective: To determine the precise quantitative relationship between screening efficiency and motion parameters for reciprocating vibrating screen, and to obtain the movement parameters with the optimal screening efficiency. Methods: Rocky was adopted to accurately simulate the movement behavior for wheat grain and wheat stem in the screening process, many factors orthogonal simulation test was used to investigate the effect of vibration frequency, amplitude, vibrating direction angle and screen surface inclination angle on screening efficiency. Results: The movement behaviors of wheat in the screening process was consistent with the theory analysis, which verified the correctness and feasibility of numerical simulation using …
Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed
Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed
Food and Machinery
Objective： This study aimed to obtain suitable turbulence model for simulation infrared combined spouted bed numerical valued. Methods: Two equation models (SST k-ε and Realizable k-ε) were used for numerical simulation to obtain the performance parameters of the infrared spouted bed and the velocity, temperature and particle concentration distribution of the flow field in the drying chamber under different working conditions. The particle drying experiment of the infrared spouted bed was carried out. Results: When under the working conditions of air inlet velocity of infrared spouted bed drying chamber of 8 m/s and a temperature of 50 ℃, the values …
Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong
Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong
Food and Machinery
Objective: To improve the comprehensive performance of starter press machine. Methods: Based on the finite element analysis method for die box component modal and harmonic response analysis, and based on the finite element model by using variable density method was carried out on the die box component topology optimization, and the topology structure was also improved, which will improved the quality of the die box components and 1 order natural frequency as the optimization goal. The multi-objective optimization design was carried out based on non-dominated sorting genetic algorithm. Results: In the fourth mode, large torsional deformation appeared on the overall …
Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption, Yu Xian-Long, Jia Zhen-Chao, Ci Wen-Liang, Zhang Zong-Chao, Zhao Feng
Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption, Yu Xian-Long, Jia Zhen-Chao, Ci Wen-Liang, Zhang Zong-Chao, Zhao Feng
Food and Machinery
Objective： This study aimed to resolve the interactions among the material dehydration, temperature and humidity of dry medium, and the energy consumption. Methods: The dehydration characteristics, temperature and humidity evolution of dry medium, and energy consumption of system component had been determined by testing under control parameters of 60 ℃ and 10% RH. Results: Dehydration rate of the materials was relatively fast in the early stage, 96 percent of the moisture was removed from the material after 1.5 hours of drying. At this stage, the relative humidity of drying medium remained above 24 percent, the moisture in drying medium was …
International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin
International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin
Food and Machinery
Among the 10 front of package （FOP） labels for kid-friendly foods worldwide, Nutri-score labeling, health star rating system and especially warning labels could significantly guide children and their parents to reduce unhealthy food consumption. In fact, the marketing information on the front of food package could however easily interfere with consumers' health decisions based on FOP labels. It was found that it is feasible to design FOP labels in China based on the experience of warning labels in combination with the mandatory nutrients on the nutrition information list. And it is suggested to clarify the usage format of FOP labels …