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Articles 2821 - 2850 of 5782

Full-Text Articles in Food Processing

Determination Of 72 Antibiotics Residues In Raw Milk By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Wang Chengping, Qin Yu, Hou Beibei, Lei Tao, Yu Chenghua, Ge Yu Sep 2019

Determination Of 72 Antibiotics Residues In Raw Milk By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Wang Chengping, Qin Yu, Hou Beibei, Lei Tao, Yu Chenghua, Ge Yu

Food and Machinery

The pretreatment method of antibiotic residues in fresh milk was established and optimized. At the same time, 72 kinds of compounds were effectively extracted and purified, and analyzed by ultra performance liquid chromatography-tandem mass spectrometry. In this paper, the effects of different extraction solvents and purification methods on the recovery rate of the target were investigated and the conditions were optimized. 72 antibiotics were linearly good in the range 1.0䥺[email protected] μg/L. The LOD of the five compounds was 10.0 μg/kg, the LOD of the 15 compounds was 5.0 μg/kg, and the LOD of the remaining 52 compounds was no more …

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Hplc Analysis Of Flavonoids In Apocynumvenetum Tea And Its Antioxidation In Vitro, Zhang Jing, Ren Xiaoli, Li Xixi, Yi Sha, Li Chong, Zhao Xin Sep 2019

Hplc Analysis Of Flavonoids In Apocynumvenetum Tea And Its Antioxidation In Vitro, Zhang Jing, Ren Xiaoli, Li Xixi, Yi Sha, Li Chong, Zhao Xin

Food and Machinery

In this study, the contents of rutin and isoquercetin in flavonoids of Apocynumvenetum tea was determined by high performance liquid chromatography (HPLC), and the antioxidant effect in vitro was evaluated. A good separation of rutin and isoquercetin from flavonoids of Apocynumvenetum tea was achieved by vacuum heating reflux combined with macroporous adsorption. Rutin and isoquercetin were separated effectively in the extract of Apocynum venetum teaflavonoids. The results showed good linear relationship, the range of rutin was 0.453 1~9.062 5 μg (r=0.999 55) and that of isoquercetin ranged from 0.258 3 to 5.166 5 μg (r=0.999 65). The recoveries of rutin …

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Recognition Of Plant Diseases And Insect Pests In Potato Based On Machine Vision Image Extraction, Wang Yi Sep 2019

Recognition Of Plant Diseases And Insect Pests In Potato Based On Machine Vision Image Extraction, Wang Yi

Food and Machinery

In order to improve the detection and recognition ability of potato internal diseases and insect pests, image visual feature recognition method was used to detect potato diseases and insect pests, and a method of potato internal diseases and insect pests feature recognition based on machine vision image was proposed. A two-dimensional visual image acquisition model of potato internal diseases and insect pests was constructed, and the visual images of potato internal diseases and insect pests were detected by block fusion, and the characteristics of diseases and insect pests were detected according to the distribution of potato green leafin texture. The …

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Study On Antioxidant Components And Antioxidant Activities Of Peels Extracts From Sweet Orange In Hunan Province, Li Juan, Niu Zeyu, Yue Xiangqi, Xie Xuan, Fu Xinjing, Lu Jun Sep 2019

Study On Antioxidant Components And Antioxidant Activities Of Peels Extracts From Sweet Orange In Hunan Province, Li Juan, Niu Zeyu, Yue Xiangqi, Xie Xuan, Fu Xinjing, Lu Jun

Food and Machinery

Eight kinds of sweet orange peels extracts were investigated to compare their antioxidant active ingredients and antioxidant capacity. The results showed that the highest level of the content of polyphenols, flavonoids, tannins and vitamin C were found in Mayang Bingtang sweet orange peel extracts, which reached 7.60 mg gallic acid equivalent (GAE)/per gram dried sample (g·md), 4.57 mg rutin equivalent (RE)/g·md, 17.90 tannin (TAE) mg/g·md, 17.86 mg vitamin c (VC)/g·md, respectively. Meanwhile, Mayang Bingtang orange peel also showed the highest ferric reducing power (81.50±0.93 μmol Trolox equivalent (TE)/g·md), and very …

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Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin Sep 2019

Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin

Food and Machinery

This review introduces the chemical properties of ozone and the ways of starch ozonation, and then summarizes the effects of ozone treatment on the molecular structure, granular characteristics and processing properties of the starches. The factors effecting the starch ozonation are also reviewed. Further research directions on utilizing ozone reasonably to improve the starch functionalities are also suggested.

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Development Of A Dna Mini-Barcoding Protocol Targeting Coi For The Identification Of Elasmobranch Species In Shark Cartilage Pills, Rowena J. Zahn, Anthony J. Silva, Rosalee S. Hellberg Sep 2019

Development Of A Dna Mini-Barcoding Protocol Targeting Coi For The Identification Of Elasmobranch Species In Shark Cartilage Pills, Rowena J. Zahn, Anthony J. Silva, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Many elasmobranch (shark and ray) species are considered threatened and their identification in processed products is important for conservation and authentication purposes. However, identification of elasmobranch species in shark cartilage pills has proven difficult using existing methodologies. The objective of this study was to develop a DNA mini-barcoding protocol using a ~130 bp region of the cytochrome c oxidase subunit I (COI) gene for species identification in shark cartilage pills. A total of 22 shark cartilage products underwent DNA extraction in duplicate using the DNeasy Blood and Tissue Kit (Qiagen). The effectiveness of a clean-up step following DNA extraction was …

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Seaweeds As Nutraceuticals For Health And Nutrition, Emer Shannon, Nissreen Abu-Ghannam Sep 2019

Seaweeds As Nutraceuticals For Health And Nutrition, Emer Shannon, Nissreen Abu-Ghannam

Articles

Throughout human history, seaweeds have been used as food, folk remedies, dyes, and as mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content are now a major research and industrial development concept. The occurrence of dietary and lifestyle related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from …

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Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani Sep 2019

Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani

Master's Theses

The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the …

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Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua Aug 2019

Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua

Food and Machinery

As one of the most important physicochemical properties of dietary fiber powders, the water-interacting property is closely related to their technological properties and physiological functions in the food system. However, systematic research is unavailable on the relationship between the water-interacting properties and the composition and particle structure of dietary fiber powders. Therefore, the water-interacting properties of dietary fiber powder and these dependence on composition and particle structure by correlation analysis were investigated, based on the determinations of the hydration properties (water holding capacity, swelling capacity), hygroscopicities (initial absorption rate, absorption time, maximum absorption rate), dietary fiber contents (total dietary fiber, …

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Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus, Xu Yunfeng, Wu Qian, Fan Qiuxia, Wang Xin, Xia Xiaodong Aug 2019

Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus, Xu Yunfeng, Wu Qian, Fan Qiuxia, Wang Xin, Xia Xiaodong

Food and Machinery

Hemolysis test, coagulase titer assay, and enzyme-linked immunoreaction method were used to detect the expression changes of hemolysin, plasma coagulase, and total enterotoxins after treating with punicalagin. Reverse transcription real-time fluorescence quantitative PCR was used to detect the expression of virulence-related genes. The results showed that punicalagin could significantly reduce the production of α-hemolysin, but the inhibition effect was not concentration-dependent. At the concentrations of higher than 1/4 MIC, punicalagin could decrease the expression of plasma coagulase. At the concentrations of higher than 1/2 MIC, punicalagin significantly reduced the production of total enterotoxins. Punicalagin also significantly reduced the transcription of …

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Isolation, Identification And Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis From Soy Sauce Residue, Huang Guidong, Tang Suting, Cheng Yunhui, Sun Zhangle, Chen Ziqi, Jiao Ye, Zhang Can, Zhong Xianfeng Aug 2019

Isolation, Identification And Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis From Soy Sauce Residue, Huang Guidong, Tang Suting, Cheng Yunhui, Sun Zhangle, Chen Ziqi, Jiao Ye, Zhang Can, Zhong Xianfeng

Food and Machinery

In order to enrich lactic acid bacteria resource from soy sauce residue, Lactococcus lactis from soy sauce residue were screened and identified by physiological and biochemical tests and 16S rRNA gene sequence analysis, and their tolerance to gastrointestinal environment were further studied. Four strains of lactic acid bacteria were isolated from soy sauce residue. Three of them were identified as Lactococcus lactis subsp. hordniae, HT127, HT223 and HT227, respectively. One was identified as Lactococcus lactis subsp. lactis and named HT122. The results of growth curve showed that the growth of four strains were similar, and the logarithmic growth period was …

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Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium, Zhao Ziyue, Wang Siyuan, Liao Sentai, Mu Lixia, Zou Yuxiao Aug 2019

Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium, Zhao Ziyue, Wang Siyuan, Liao Sentai, Mu Lixia, Zou Yuxiao

Food and Machinery

Preparation of peptides chelated calcium from silkworm pupa peptides, taking the soluble calcium content as the main index, and considering the chelation and yield rate, the effects of reaction pH, temperature, time, and peptide-calcium ratio were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized, and the optimal conditions were as followed: reaction time 80 min, reaction temperature 73 ℃, pH 10, peptide calcium ratio 3.4∶1.0. Under this condition, the soluble calcium content of the silkworm pupa peptide chelated calcium was 14.51%. Through the UV absorption and infrared spectroscopy and SEM analysis, it showed that …

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Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco, Li Chao, Yuan Xiangyun, Li Da, Ge Wen, Wang Jiashou Aug 2019

Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco, Li Chao, Yuan Xiangyun, Li Da, Ge Wen, Wang Jiashou

Food and Machinery

Head space solid-phase microextraction (HS-SPME) coupled with chromatography-mass spectrometry (GC-MS) method was developed to study the effects of different tempera-ture of the heater on the composition and content of aroma components in the test samples of different batches of cigarettes. The results were as follows: ① A total of 35 core aroma components were detected in two batches of finished cut tobacco, of which batches X and Y contained 30 and 34 kinds respectively; ② 3-methyl-3-buten-2-one, 2-hexene-1-alcohol, 2-(butoxyethoxy)ethanol, Methyl palmitate and 3,5-dimethylphenol were undetected components in X, while 3-methyl-1,2-cyclopentadione was undetected components in Y. 1,2-propanediol was the highest content of …

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Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques, Guo Jinying, Li Jie, Wu Ying, Ren Guoyan, Cui Guoting, Wang Ping, Liu Jianxue Aug 2019

Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques, Guo Jinying, Li Jie, Wu Ying, Ren Guoyan, Cui Guoting, Wang Ping, Liu Jianxue

Food and Machinery

To analyze the taste substances of cooked Tibetan pork, Sanmenxia black pork and Du changda white pork, the three raw materials were separately cooked, and then the free amino acids and nucleotides were determined by liquid chromatography, and the fatty acid content was determined by gas chromatography. The taste substances were tested by electronic tongue. SPSS 19 was used to analyze the taste substance difference of the three porks. The results showed that the free glutamic acid content of cooked Sanmenxia black pork was the highest, and the inosinic acid content of cooked Tibetan pork was the highest. Compared with …

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Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty, Zhang Yangbo, Liu Zhonghua, Rao Tiantian, Li Shi, Ou Xingchang, An Huimin, Xiong Yifan, Li Wenxiong, Jiang Hongjian, Huang Jianan Aug 2019

Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty, Zhang Yangbo, Liu Zhonghua, Rao Tiantian, Li Shi, Ou Xingchang, An Huimin, Xiong Yifan, Li Wenxiong, Jiang Hongjian, Huang Jianan

Food and Machinery

In order to explore the color, fragrance and taste quality of Yunnan broken black tea, it provides a reference of the quality characteristics of domestic broken black tea in this study. This study collected 14 Yunnan broken black tea and analyzed the quality from sensory evaluation, color difference, aroma components, and physical and chemical ingredients. The results showed that the 14 sample tea soups were mainly red and bright, and the color differences L*, a*, and b* were -22.50 to -12.28, 9.09～23.80, 62.09～164.40, respectively. The amounts of TF, TF-3G, TF-3'G and TFDG were 0.146%～0.209%, 0.108%～0.225%, 0.041%～0.109%, 0.056%～0.177%; respectively. The aroma …

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Correlation Between Physical Moisture Retention Propertyin Tobacco Samples And Its Pore Structure, Guo Huacheng, Li Qiang, Sun Xueping, Hou Pengjuan Aug 2019

Correlation Between Physical Moisture Retention Propertyin Tobacco Samples And Its Pore Structure, Guo Huacheng, Li Qiang, Sun Xueping, Hou Pengjuan

Food and Machinery

In order to understand the relationship between the moisture content of tobacco and its microporous structure, and to provide a theoretical basis for the preservation of tobacco, the dehydration rate over 4 000 min of 26 Tobacco samples including flue-cured tobacco, burley tobacco, oriental tobacco, reconstituted tobacco leaf and expanded cut stems were measured (1 time/min) at a temperature of （22±1） ℃ and a relative humidity of 30% using a tobacco dynamic moisture content monitoring device. The α and β values in the thermodynamic Weibull model were calculated from the dehydration rate. Results: At the same storage temperature, humidity and …

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Moisture Retention Properties Of Polygonatum Polysaccharide In Tobacco And Its Mechanism, Lei Sheng, Liu Xiuming, Li Yuandong, Jiang Juxing, Zeng Yicheng, Wang Huijuan, Lin Chao, Wang Xuejiao, Yang Qianxu Aug 2019

Moisture Retention Properties Of Polygonatum Polysaccharide In Tobacco And Its Mechanism, Lei Sheng, Liu Xiuming, Li Yuandong, Jiang Juxing, Zeng Yicheng, Wang Huijuan, Lin Chao, Wang Xuejiao, Yang Qianxu

Food and Machinery

The moisture absorption and moisture retention properties of polygonatum polysaccharides, fenugreek polysaccha-rides, chlorella polysaccharides and ganoderma lucidum polysaccharides were investigated as compared with propylene glycol and water. The results showed that polygonatum polysaccharides had similar moisture absorption properties as propylene glycol, but its moisture retention was significantly better than that of propylene glycol. Therefore, the desorption process of tobacco under low humidity conditions was fitted nonlinearly by common thin-layer drying models. It was found that the tobacco added with polygonatum polysaccharides have the lowest drying rate constant and the slowest moisture retention rate. Low field nuclear magnetic (LF-NMR) results showed …

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Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy, Lv Du, Dong Nan, Wang Mei, Wang Hui, Liu Yongxiang, Li Fei, Liu Jia Aug 2019

Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy, Lv Du, Dong Nan, Wang Mei, Wang Hui, Liu Yongxiang, Li Fei, Liu Jia

Food and Machinery

A fast determination method was established for content determination of mashed potato in noodles. Studied 170 potato noodles by near infrared spectroscopy and stoichiometry to establish prediction model by PLS. The result indicated that the prediction model based on wave number of 9 403.6～5 446.2 cm-1, and spectral pretreatment by the standard normal variate transformation (SNV) showed an excellent prediction accuracy. The external validation determinants was 0.956 4, the root mean square error of prediction was 3.73%, the slope was 1.029, and relative prediction deviation was 2.04. The results indicate that near infrared spectroscopy can be used as …

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Uncertainty Evaluation For The Determination Of Neotame Content In Roasted Seeds And Nuts By Uplc-Ms/Ms Method, Huang Kun, Wang Huixia, Fan Xiaolong, Guo Jia Aug 2019

Uncertainty Evaluation For The Determination Of Neotame Content In Roasted Seeds And Nuts By Uplc-Ms/Ms Method, Huang Kun, Wang Huixia, Fan Xiaolong, Guo Jia

Food and Machinery

To analyse and evaluate the uncertainty in the determination of neotame content in roasted seeds and nuts by UPLC-MS/MS. A mathematical model of uncertainty in the determination of neotame content in roasted seeds and nuts was established, various factors of uncertainty in the whole determination process were studied and evaluated, the components of uncertainty in the method were confirmed and composed. The results showed that the expanded uncertainty was 0.71 mg/kg(k=2) when the neotame content was 7.69 mg/kg, which was greater caused by preparation of standard stock solution and repeatability of determination.

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Quantitative Analysis Of Glycine Solutions By Terahertz Attenuated Total Reflection (Thz-Atr) Spectra, Cheng Li, Ma Wei, Liu Qi, Ogawa Yuichi Aug 2019

Quantitative Analysis Of Glycine Solutions By Terahertz Attenuated Total Reflection (Thz-Atr) Spectra, Cheng Li, Ma Wei, Liu Qi, Ogawa Yuichi

Food and Machinery

Terahertz attenuated total reflection spectroscopy was employed to investigate the terahertz absorption spectra of different concentration glycine solutions within 20~450 cm-1 at room temperature. There are four clear absorption peaks at 65.56, 127.28, 173.56, 308.55 cm-1 respectively. The 2nd derivative spectra and the multiple linear regressions were employed to perform the quantitative analysis of the glycine solution concentr-ation. Randomly combine different wave numbers, the optimum ternary linear regression equation was gained. The R2 Adj was 0.990 3, the Root Mean Square Error (RMSE) was 0.005 7, the Root Mean Squares Error of Prediction (RMSEP) was 1.658 …

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Simultaneous Determination Of 8 Kinds Of Vitamin E Isomer In Vegetable Oil Using Reversed-Phase Ultra Performance Liquid Chromatography, Dong Xin Aug 2019

Simultaneous Determination Of 8 Kinds Of Vitamin E Isomer In Vegetable Oil Using Reversed-Phase Ultra Performance Liquid Chromatography, Dong Xin

Food and Machinery

An analytical method was developed for the determination of 8 kinds of vitamin E isomer (tocopherol and tocotrienol) in vegetable oil by solvent dilution extraction-ultra performance liquid chromatography. The sample was extracted with acetone. The separation was achieved by using PFP column and an elution with the mobile phases of methanol and water (93∶7) at a flow rate of 0.4 mL/min. The identification and quantitative analysis were carried out with fluorescence detector at an ecxitation wavelength of 295 nm and an emission wavelength of 330 nm. The recoveries ranged from 90.0% to 100%, with the relative standard deviation (RSDs) between …

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Evaluation Of The Uncertainty In The Determination Of Five Papaver Nudicaule Alkaloids From Hot Pot Food By Lc-Ms/Ms, Wei Xinghua, Li Xiaohong, Dong Manman, Sun Xiao, Zhang Diyue, Zhang Yafeng Aug 2019

Evaluation Of The Uncertainty In The Determination Of Five Papaver Nudicaule Alkaloids From Hot Pot Food By Lc-Ms/Ms, Wei Xinghua, Li Xiaohong, Dong Manman, Sun Xiao, Zhang Diyue, Zhang Yafeng

Food and Machinery

According to the procedure for uncertainty assessment described in JJF 1059.1—2012 “Evaluation of uncertainty in chemical analysis measurement” and CNAS—GL06—2019 “Guidance on evaluating the uncertainty in chemical analysis”, a mathematical model was established, and an analytical method for the determination of uncertainty of morphine, codeine, papaverine, narcotine and thebaine in chafing dish food by LC-MS/MS was established. The results showed that the synthesis of relative standard uncertainty for papaverine, narcotine, thebaine, morphine and codeine were 5.1×10-2, 5.0×10-2, 5.8×10-2, 8.4×10-2, and 8.5×10-2, respectively; the main factors affecting the uncertainty of measurement …

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Risk Assessment Of Pesticide Residues In Muskmelon In Xinjiang, Wei Kaili, Zhou Xiaolong, Yan Qiaoli, Tao Yongxia, Wang Cheng Aug 2019

Risk Assessment Of Pesticide Residues In Muskmelon In Xinjiang, Wei Kaili, Zhou Xiaolong, Yan Qiaoli, Tao Yongxia, Wang Cheng

Food and Machinery

To evaluate the dietary risk level of pesticide residues in muskmelon in Xinjiang and identify the types of pesticide residues with relatively high risks. Based on the research of 127 muskmelon samples of the 2-year-producing in Xinjiang, 60 kinds of pesticide residues were analyzed by chronic, and the acute dietary exposure assessment, and the dietary risk levels were evaluated. Moreover, the usage of veterinary drug residue council sort veterinary drug residue risk matrix, and the pesticide residue in high-risk types were discussed. The results showed that 10 kinds of pesticide residues, icluding phenyl ether metronidazole, chlorpyrifos, chlordimeform, and chlorphenidine, were …

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The Cohesive Mechanism Between Criminal Justice And Administrative Law Enforcement In Food Safety Law Enforcement, Zhang Fengxue Aug 2019

The Cohesive Mechanism Between Criminal Justice And Administrative Law Enforcement In Food Safety Law Enforcement, Zhang Fengxue

Food and Machinery

Criminal behaviors that endanger food safety have seriously damaged the lives and health of the people. Law enforcement agencies have encountered many problems in the enforcement of crimes against food safety crimes. The emergence of these problems has seriously affected the linkage mechanism between administrative law enforcement and criminal justice. How to base the connection between criminal justice and administrative law enforcement, rationalize the mechanism of linking the two laws, improve the efficiency of law enforcement agencies in combating food safety crimes, thoroughly eradicate food safety issues, and lay a solid foundation for China's economic construction and social harmony and …

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Survey And Management Dimension Of Food Safety Management In China, Luo Hui Aug 2019

Survey And Management Dimension Of Food Safety Management In China, Luo Hui

Food and Machinery

At present, based on the predicament of global food safety governance and the requirement of China to promote the improvement of social governance system and the modernization of governance capacity, China's food safety management has a high implementation efficiency in the construction of system and the promotion of government-led system practice. However, at the level of food safety governance, there are still some problems, such as the degree of information disclosure to be further expanded, the lack of operability of the food recall system, the disunity of the main body caused by the administrative supervision system, and the lack of …

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The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling, Yu Wenjun, Wu Ruimei, Li Hong, Pei Gang, Jin Shanfeng, Huang Chaoqiang, Zhu Renzhang, Yang Puxiang, Xiong Aihua Aug 2019

The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling, Yu Wenjun, Wu Ruimei, Li Hong, Pei Gang, Jin Shanfeng, Huang Chaoqiang, Zhu Renzhang, Yang Puxiang, Xiong Aihua

Food and Machinery

The temperature distribution inside the drum of tea cylinder water-removing machine is the main factor affecting the quality of the tea. In view of the defects of the current tea cylinder water-removing machine, including the uneven water-removing and low thermal energy utilization, a tea cylinder water-removing machine was designed with infrared radiation as the heat source in the present study. The infrared heat source was placed in the center of the cylinder. The approach of combining EDEM and Fluent was used to analyze the discrete field, flow field and temperature field during the de-enzyme process The turbulence model and the …

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Design And Experiment Of Mid-Infrared Dryer For Macadamianut, Wang Jiaoling, Song Weidong, Ding Tianhang, Wang Mingyou, Wu Jinji, Zhou Dehuan, Zhou Fan Aug 2019

Design And Experiment Of Mid-Infrared Dryer For Macadamianut, Wang Jiaoling, Song Weidong, Ding Tianhang, Wang Mingyou, Wu Jinji, Zhou Dehuan, Zhou Fan

Food and Machinery

In view of the problem of long time and high energy consumption of macadamia nuts of drying, the infrared drying characteristics were analyzed and a mid-infrared dryer was designed. The mid-infrared drying characteristics reasch of macadamia nuts were carried out. The changes of dry moisture and rate were analyzed. The dry-diffusion and activation energy conditions were established and a mid-infrared drying model was established. The results showed that the moisture content of macadamia nuts decreased to 1.36% after 360 minutes under the drying conditions of 60 ℃ and 0.8 kW in the middle infrared emitter. The whole drying stage was …

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Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation, Gao Jin, Zhang Jiayan, Feng Xugang Aug 2019

Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation, Gao Jin, Zhang Jiayan, Feng Xugang

Food and Machinery

Beer fermentation is an extremely complicated process, in which the control of fermentation temperature has a great influence on the final taste and quality of the beer. The temperature control of the fermentation liquor has the characteristics of large time delay, nonlinear and staged characteristics, and they cause the temperature of the fermented liquor in the fermentation tank to fluctuate frequently with large. According to the technological characteristics of the beer fermentation temperature control system, a nonlinear PID control strategy was processed based on Smith predictable compensation. After modeling the beer fermentation temperature control system and performing Matlab simulation analysis, …

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Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang Aug 2019

Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang

Food and Machinery

The sensory characteristics, color difference, water holding capacity, texture, K value, total volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value) were used as evaluation indexes. The effects of 3 packaging treatments on the quality of cultured Pseudosciaena crocea during 120 d of frozen storage were studied. The results showed that the sensory comprehensive score, texture and water holding capacity of cultured Pseudosciaena crocea decreased gradually with the prolongation of frozen storage time. The TVB-N and TBA values of cultured Pseudosciaena crocea increased with time under three packaging treatments. The results of K value analysis were consistent with those of …

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Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao Aug 2019

Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao

Food and Machinery

patterns, color and words are common design languages in packaging design. This paper aims to find out the problems existing in the domestic meat packaging design by referring to the Australian meat packaging design following comparison made between the meat packaging design of China and Australia. And then puts forward the optimization approach to the domestic meat packaging design and theoretical suggestions for the promotion and popularization of domestic meat packaging.

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