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Articles 3361 - 3390 of 5782

Full-Text Articles in Food Processing

Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity, Fu Jianxin, Zhang Bingwen, Zhang Guixiang Sep 2018

Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity, Fu Jianxin, Zhang Bingwen, Zhang Guixiang

Food and Machinery

With the activated carbon iodine adsorption and yield as the optimization index, the process of Suaeda sasla carbon taking H3PO4-ZnCl2 as the dual activator was studied. The single-factor test was used to examine the effect of mass fraction of H3PO4-ZnCl2, activation temperature, and the activation time on activated carbon preparation. The optimum conditions for the preparation of S. sasla based activated carbon by orthogonal experiments were as follows: H3PO4-ZnCl2 mass fraction 30%, activation temperature 500 ℃, activation time 80 min. Under these conditions, the …

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Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria, Ren Dayong, Zhu Jianwei, Liu Hongyan, Yu Hansong Sep 2018

Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria, Ren Dayong, Zhu Jianwei, Liu Hongyan, Yu Hansong

Food and Machinery

The 7 strains with antimicrobial activity were screened as samples and verification by PCR amplification has antimicrobial peptide genes of PlnF, PlnE, PlnN, PlnJ, and PlnK. Then designed a primer to introduce Nco I and Xho I sites into both ends of the antibacterial peptide genes with the treated of pET28a plasmid to obtain recombinant plasmid using T4 ligase, and the pET28a-peptide was transformed into E.coli BL21(DE3). The experiment results showed that the inhibition zone of the pET28a-peptide was the PlnF, after 0.5 mmol/L IPTG inducted for 6 h after the OD600=0.6 of the E.coli LB. The cell …

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Study On The Drying Kinetics Of Longan With Intermittent Vacuum-Microwave, An Kejing, Xiao Gengsheng, Wei Lai, Yu Yuanshan, Tang Daobang, Wen Jing, Lin Xian Sep 2018

Study On The Drying Kinetics Of Longan With Intermittent Vacuum-Microwave, An Kejing, Xiao Gengsheng, Wei Lai, Yu Yuanshan, Tang Daobang, Wen Jing, Lin Xian

Food and Machinery

Aiming at the problem of uneven heating of longan, excessive microwave drying rate and local over-focus, the vacuum microwave drying was carried out by the combination of intermittent microwave and variable power microwave. In this paper,the changes of water ratio and drying rate in the vacuum microwave drying process were analyzed, such as the power density, vacuum degree and loading quantity. Seven thin layer fitting models were tested. The orthogonal experiment of three factors and three levels for color, total phenolic content and rehydration evaluation was established. The optimum intermittent vacuum microwave drying process of longan was optimized. The results …

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Cfd Simulation Analysis And Experimental Verification Of Twin Screw Compressor, Long Ji, He Xueming, Jiang Zhengang Sep 2018

Cfd Simulation Analysis And Experimental Verification Of Twin Screw Compressor, Long Ji, He Xueming, Jiang Zhengang

Food and Machinery

In view of the complex and time changing characteristics of the fluid domain in the twin screw compressor, and in order to study it’s performance characteristics in detail, used STAR CCM＋software to do the computational fluid dynamics (CFD) analysis, and the experimental platform was built to verify the accuracy of the simulation results. By comparing the pressure values of the simulated monitoring points and the experimental measured points corresponding to them, both of them have good consistency in the pressure value and the period of pressure fluctuation.

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Improvement Of Transmission Shaft Connecting Ch And Cv In Gdx2 Packer, Wang Guangsheng, Wang Wenhui, Cao Xingqiang, Wang Zhongqing, Yang Guanglu Sep 2018

Improvement Of Transmission Shaft Connecting Ch And Cv In Gdx2 Packer, Wang Guangsheng, Wang Wenhui, Cao Xingqiang, Wang Zhongqing, Yang Guanglu

Food and Machinery

The transmission shaft connecting CH and CV in GDX2 packer always breaks down due to attrition. Its integrated design and small repair space make it time-and-energy consuming to replace the damaged transmission shaft, which inspires us to improve itsuniversal joints. Based on its original transmission principle, we substitute the fast respectively demountable units for the transmission gear, which made the installment more efficient. While repairing, only the broken units needed to be beplaced. The application result showed that the improved universal joints function reliably, with less labors, and greatly increased the effective operation rate because of its simple structure.

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Design Of A Domestic Small Solar Composting Box, Yu Peibin, Chen Jianxin, Li Yanwu Sep 2018

Design Of A Domestic Small Solar Composting Box, Yu Peibin, Chen Jianxin, Li Yanwu

Food and Machinery

In view of the current market common kitchen waste composting box is not easy to keep warm, the composting time is long, the effect of drainage is poor, the odor is heavy and so on. A small household composting box is designed and its spatial structure is designed and optimized. The device includes several modules, such as solar collector, solar panel, ventilator, feeding port, leachate screen, tail gas treatment and so on. It can better meet the requirements of high temperature aerobic composting process. It uses solar energy for the whole system of heat preservation, ventilation and energy supply, reducing …

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Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc, Liao Dengwei, Huang Dechun, Cheng Shujie, Cao Chongjiang, Chen Guitang Sep 2018

Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc, Liao Dengwei, Huang Dechun, Cheng Shujie, Cao Chongjiang, Chen Guitang

Food and Machinery

The polysaccharides from Zingiber officinale Rosc were extracted by hot water extraction method, ultrasonic ice bath extraction method and complex enzymatic hydrolysis method. The effects of different methods on the extraction were investigated by the UV spectra image and the scanning electron microscope image of ginger residue. The results showed that the polysaccharides extraction rates of the three different extraction processes under optimal extraction conditions were (11.74±0.23)%, (7.00±0.04)%, and (20.93±0.20)%, and the yields were (6.53±0.08)%, (2.56±0.11)%, and (14.67±0.32)%, the purity was (86.53±0.20)%, (59.84±0.06)%, and (73.59±0.19)%. Comparing with three different methods, the enzymatic hydrolysis method had the highest extraction rate and …

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Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao Sep 2018

Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao

Food and Machinery

Ultrasonic-assisted hydrodistillation extraction (UAHE) essential oil from lemon peel was investigated. On the basis of single-factor test, response surface methodology was applied to optimize the parameters of extraction, including ultrasonic power, solvent to material ratio, ultrasonic time, and distilling time on the yield of essential oil. Meanwhile, the volatile composition was analyzed by GC-MS. In addition, the microscopic structures of material before and after various extraction methods are observed to clarify extraction mechanisms. The optimal extraction conditions were ultrasonic power of 320 W, solvent to material ratio of 15.5∶1 (mL/g), ultrasonic time of 36 min, distillation time of 140 min. …

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Foodways (Fa 1202), Manuscripts & Folklife Archives Sep 2018

Foodways (Fa 1202), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.

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Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg Sep 2018

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco samples. Following …

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Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges, Karina Cruz Rodriguez (Friscia), José De Jesús Ornelas-Paz, Vrani Ibarra-Junquera, Maria Criselda Toto, Akanksha Jain, Anuradha Prakash Aug 2018

Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges, Karina Cruz Rodriguez (Friscia), José De Jesús Ornelas-Paz, Vrani Ibarra-Junquera, Maria Criselda Toto, Akanksha Jain, Anuradha Prakash

Food Science Faculty Articles and Research

The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ‘Barnfield’ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15, or 1 kGy of gamma irradiation. The fruit were stored for 3 weeks at 5 °C and then for 1 week at 20 °C. After storage, the fruit from the top and bottom layers were separately evaluated for quality. The development of stem-end rind breakdown (SERB) was the main cause of quality loss and was greater …

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Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins, Liu Fang, Xu Zhou, Chen Maolong, Cheng Yunhui Aug 2018

Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins, Liu Fang, Xu Zhou, Chen Maolong, Cheng Yunhui

Food and Machinery

In this study, rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility, emulsifying and emulsifying stability, foaming property and surface hydrophobicity of RP treated at pH 12.0/40 min were 5.16%, 0.626% and 12.64%, and 135%, respectively, with 2.46, 2.85, 1.12, and 2.51 times higher than that of the RP. At this time, the fraction of …

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Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention, Yuan Yong Aug 2018

Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention, Yuan Yong

Food and Machinery

Methods The 30 rats were randomly divided into normal control group, the non-treatment group of liver fibrosis model and the treatment group of liver fibrosis model. Each group of rats are take the following operation: Western blotting test OPN protein expression after eitht weeks。The PCR detection of TGF-β1 mRNA expression level. Results This study showed that the treatment group of liver fibrosis model of HA, LN, PCIII, CIV radioimmunoassay were higher than the treatment group have significant differences (P＜0.01), and the differences were statistically significant than the non-treatment group of liver fibrosis model at the same time（P＜0.05）. The non-treatment group …

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Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels, Zhang Zheng, Ma Yaqin, Wang Pengxu, Cheng Chuanxiang, Zhu Panpan Aug 2018

Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels, Zhang Zheng, Ma Yaqin, Wang Pengxu, Cheng Chuanxiang, Zhu Panpan

Food and Machinery

The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content …

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Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides, Qian Senhe, Wang Zhou, Wei Ming, Xue Zhenglian Aug 2018

Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides, Qian Senhe, Wang Zhou, Wei Ming, Xue Zhenglian

Food and Machinery

Based on the preparation of sesame peptides, the effect of Maillard reaction on antioxidant activity of sesame polypeptides was studied. The results showed that the suitable ratio of peptide to sugar was 1∶2 for Maillard reaction of sesame polypeptide. The Maillard reaction could significantly improve the antioxidant activity of sesame polypeptide, and the reducing power, ABTS+ radical scavenging rate, DPPH radical scavenging rate and hydroxyl radical scavenging rate were increased by 121.4%, 304.5%, 81.2% and 103.2%, respectively. The contents of lysine methionine and tyrosine were reduced, but the contents of alanine and valine were increased, moreover, aspartic acid, glutamic …

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Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche, Wan Jun, Cheng Weiwei, Shen Xiaolu, Jiang Aimin Aug 2018

Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche, Wan Jun, Cheng Weiwei, Shen Xiaolu, Jiang Aimin

Food and Machinery

The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, 8%, 10%, 12% of salt were added for 30 days fermentation. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.

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Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor, Yu Jingyang, Chen Huangnv, Xia Shuqin, Zhang Xiaoming Aug 2018

Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor, Yu Jingyang, Chen Huangnv, Xia Shuqin, Zhang Xiaoming

Food and Machinery

At present, commercial refined chicken fat and chicken protein hydrolysates are usually used as raw materials for the industrialized production of Maillard reaction chicken flavor. However, commercial refined chicken fat contains a large amount of anti-oxidant, which is hard to be oxidized by low-temperature heating. It is easy to produce off-flavor for chicken fat when heated at high temperature. In order to form enough chicken flavor precursors for Maillard reaction chicken flavor preparing, we studied the mild thermal oxidation of refined chicken fat based on enzymatic hydrolysis, which was with the lipolytic ratio, fatty and greasy taste as evaluation indexes. …

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Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere, Zhang Chi, Shang Longchen, Wu Shaowei, Li Guangda, Liu Xinping Aug 2018

Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere, Zhang Chi, Shang Longchen, Wu Shaowei, Li Guangda, Liu Xinping

Food and Machinery

Chitosan was chosen as wall material to prepare the Na2SeO3-loading microspheres with emulsion-crosslink method. Then, the microspheres’ appearance, drug loading capacity, encapsulation efficiency and its sustained-release property were chosen as evaluation criteria to optimize the process condition through the single factor experiments and the orthogonal tests. In addition to this, the structure of the microspheres was characterized preliminarily by the scanning electron microscopy (SEM), infrared spectroscopy (IR), atomic fluorescence, thermogravimetric analysis (TG), and its sustained-release property were researched in vitro under the circumstance of the simulated body fluid (SBF) which was prepared by ourselves. The best process condition …

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Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle, Hou Tingting, Nan Jingxi, Lin Mo, Xu Meina, Liu Tian, Wang Juan, Li Guanhao Aug 2018

Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle, Hou Tingting, Nan Jingxi, Lin Mo, Xu Meina, Liu Tian, Wang Juan, Li Guanhao

Food and Machinery

Volatile flavor compounds in three parts of meat from Yanbian yellow cattle were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The extraction fibers were optimized by comparison of 65 μm PDMS/DVB, 75 μm CAR/PDMS and 100 μm PDMS. The results showed that 65 μm PDMS/DVB had the best extraction effect on the volatile components of meat from Yanbian yellow cattle. Furthermore, the volatile components in Longissimus dorsi, rump and Sirloin of Yanbian Yellow Cattle were respectively investigated, and the differences of the volatile components in the three parts were analyzed with principal component analysis. The …

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Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food, Xu Wenyang, Chen Hua Aug 2018

Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food, Xu Wenyang, Chen Hua

Food and Machinery

To establish a GC-MS method for determination of 14 photo-initiators in fatty food. The homogeneous samples were extracted by acetone-hexane(2∶8,v:v) for 15 min at room temperature. The supernatant was purified by HLB column, and the eluent was then collected, which was further purified by PSA. The purified eluent was centrifuged and determined by GC-MS. The recoveries were between 73.0%～92.4% at spiked levels of 0.000 2～0.001 0 mg/kg, and the relative standard deviation of the methods were 4.1%～8.9%, with the LOD ranging from 0.02~0.20 μg/kg. It was in accordance with the requirement of technical parameters for analysis with fast and simple …

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Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Zhu Guanyu Aug 2018

Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Zhu Guanyu

Food and Machinery

At present, the vibration nondestructive testing method has high requirements on hardware system and test conditions, and few practical application systems have been designed..In order to solve this problem, a portable vibration test detection system was built. The time signal was denoised by the method of wavelet threshold denoising. The sub-band spectrum centroid of a certain watermelon variety was extracted. The product of square of transverse diameter and the longitudinal diameter was proposed as the volume parameters. It is found that the frequency point of sub-band spectrum centroid is negatively correlated with the quality of watermelon and the volume parameters, …

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Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei Aug 2018

Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei

Food and Machinery

Hyperspectral imaging technology was applied to develop a rapid, accurate and non-destructive detection method for honeysuckle mildew degree levels. The original spectral data were analyzed by three pretreatment methods with Savitzky-Golay (SG) convolution smoothing, Multiple Scatter Correct (MSC) and SG-MSC. A comparison was made among SG, MSC and SG-MSC based on Partial Least Squares (PLS), of which the best pretreatment method was SG-MSC. The Successive Projection Algorithm (SPA) and Competitive Adaptive Reweighted Sampling (CARS) were used to extract the characteristic wavelengths after SG-MSC pretreatment. Partial Least Square Discriminant Analysis (PLS-DA) and Last Squares Support Vector Machine (LS-SVM) were applied to …

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Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive, Zhou Xi, Wang Xi, Liu Shuiping, Luo Cheng, Wang Zongcheng, Zhuang Ruihua Aug 2018

Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive, Zhou Xi, Wang Xi, Liu Shuiping, Luo Cheng, Wang Zongcheng, Zhuang Ruihua

Food and Machinery

A simple and sensitive high performance liquid chromatographic method for simultaneous determination of eight kinds of neutral monosaccharides, two kinds of uronic acid and one kinds of glycosamine by precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) has been developed. The polysaccharides hydrolyzed effects of hydrolysis time, temperature and trifluoroacetic acid (TFA) concentration were investigated. HPLC were established for analyzing the monosaccharide composition and the content of polysaccharide from Nostoc sphaeroides Kützing extractive. The results showed that the recoveries of nine kinds of monosaccharides, such as Man, GlcUA, Glc, Xyl, were 81.08%～102.1%. Compared with the chemical method. The established method is accurate, goodlineal …

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Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone, Wu Han, Yu Jianfeng, Jiang Yuting, He Shiyuan, Zhao Jiang Aug 2018

Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone, Wu Han, Yu Jianfeng, Jiang Yuting, He Shiyuan, Zhao Jiang

Food and Machinery

Rice starch was used as an adsorbent to adsorb the dyeing wastewater simulated by methylene blue in mini-hydrocyclone. The single experiments were used to explore the effect of starch concentration, split ratio and feed flow rate on the efficiency of adsorption and separation. Moreover, the response surface analysis method was used to optimize process parameters. The results showed that the starch concentration, split ratio and feed flow rate all influenced the efficiency of adsorption and separation. The order of effect on adsorption efficiency was as followed: starch concentration > split ratio > feed flow rate, and the order of effect on separation …

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Design And Application Of Round Fruit Sorting And Labeling Machine, Sun Kai, Yan Xuehui, Zhu Rongsheng Aug 2018

Design And Application Of Round Fruit Sorting And Labeling Machine, Sun Kai, Yan Xuehui, Zhu Rongsheng

Food and Machinery

At present, the sorting and labeling of round fruits in peasant household is still depending on the manpower with low efficiency. This paper presents a solution for the integration of sorting and labeling. An automatic sorting and labelling machine is designed for selecting and labeling the size of round fruit in peasant household. This machine is mainly composed of roller type sorting device and automatic labelling device, which can automatically complete the sorting and labeling of round fruit. The optimal parameters of each part were determined through the elaboration of the whole structure and the working principle of each part …

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Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree, Shi Hongyan, Zheng Shuxian Aug 2018

Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree, Shi Hongyan, Zheng Shuxian

Food and Machinery

In view of the uncertainty in the evaluation of the design of food filling machine, a new evaluation method for the design of food filling machine was proposed. Firstly, the evaluation index system of the design scheme of the food filling machine was set up, and the grade of the design scheme evaluation and the interval number of the food filling machine were put forward. Moreover, the interval number weight of the evaluation index of the design scheme of the food filling machine was determined by the interval analytic hierarchy process. Furthermore, an evaluation model of food filling machine design …

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Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis, Mao Jun, Lu Nan, Xie Miao, Lu Jinnan, Jia Kai Aug 2018

Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis, Mao Jun, Lu Nan, Xie Miao, Lu Jinnan, Jia Kai

Food and Machinery

Based on the hypothesis of continuous medium in theoretical mechanics, the friction resistance model of screw rotary extrusion material was established. The influence of multiple structural parameters of screw on friction resistance was analyzed by using this model, and the range of parameter selection was also given. The friction force between screw and material was the target, and the screw structure parameter was the variable, using Matlab optimization toolbox to optimize the design of screw structure parameters. Moreover, the friction force of the material flow in the optimized screw was analyzed by Ansys. The results showed that the friction stress …

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Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties, Yang Bowen, Chen Yuqin, Zhu Qiujin Aug 2018

Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties, Yang Bowen, Chen Yuqin, Zhu Qiujin

Food and Machinery

Thermo-sensitive α-lipoic acid molecularly imprinted polymers (ALA-MIPs) were synthesized through pre-polymerization using α-lipoic acid as a functional monomer and N-vinylcaprolactam (NVCL) as both thermo-sensitive monomer and functional monomer. Poly(acrylonitrile) (PAN) and Poly(vinylidene fluoride) (PVDF) were used as the main raw material to synthesis molecularly imprinted membranes through the heterogeneous particle-filling method by adding ALA-MIPs. The morphology of the molecularly imprinted membrane(MIM) was investigated by scanning electron microscopy. The mechanical properties, hydrophilic properties, water absorption abilities, and ALA release properties of the membrane were also investigated. The results show that the PVDF membrane has better mechanical properties and hydrophobic properties when …

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Design The Rural Food Packaging Design Under The Ethical Concept, Zhang Jiaxin, Zhu Li Aug 2018

Design The Rural Food Packaging Design Under The Ethical Concept, Zhang Jiaxin, Zhu Li

Food and Machinery

Food packaging in the countryside deeply reflects a kind of intimate complex relationship between human and design, human and tradition, human and natue. We incorporate design ethics with the process of food packaging design, as to make people to think about this comprehensive relationship from the perspective of ethics and introduce ethical care into design practice from top to bottom, and finally we can establish clear design ethics awareness for future country food packaging.

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Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties, Chen Qiaoling, Chen Bisang, Wu Xiuting, You Yuting Aug 2018

Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties, Chen Qiaoling, Chen Bisang, Wu Xiuting, You Yuting

Food and Machinery

Eggshell-powder as reactant react with AgNO3 and NaBH4 through ultrasonic reduction method to prepare the eggshell-powder nanosilver. The eggshell-powder nanosilver morphology and morphology changes of treated bacteria were characterized by using Scanning Electron Microscope (SEM). And its antibacterial properties were characterized by the microorganism meathods. The results showed that silver nanoparticles of eggshell powder had strong bactericidal effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans etc. And the minimum inhibitory concentration (MIC) of this four bacterias were 1.5,3.0,3.0,6.0 mg/L and minimum bactericidal concentration (MBC) were 6, 12, 12, 24 mg/L.

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