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Full-Text Articles in Food Processing

Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans, Zuo Aidong, Gao Yuli, Zhao Shunge, Du Jiangmei Jun 2016

Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans, Zuo Aidong, Gao Yuli, Zhao Shunge, Du Jiangmei

Food and Machinery

The potassium permanganate consumption of the tin cans coated with epoxy phenolic coatings as the protective layer was detected according to the national standard of GB/T 5009.60-2003 method for analysis of hygienic standard of products of polyethylene, polystyrene and polypropyrene for food packaging. The method required accurate titer of potassium permanganate standard solution, and was not suitable for daily rapid detection. The test method adjusted the concentration of potassium permanganate solution and determined the value of f instead of the titration process of the standard solution. By the data analysis of two kinds of test conditions, the creditability and feasibility …

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Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice, Zhao Xihe, Long Chengshu, Zhang Jinjiang, Liu Qinghua, Gong Li Jun 2016

Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice, Zhao Xihe, Long Chengshu, Zhang Jinjiang, Liu Qinghua, Gong Li

Food and Machinery

In order to solve the problem of temperature rise in heat pump drying rice in autumn. Two drying test scheme were been set, for the low temperature constant rate drying and variable wind speed drying. Both the total energy consumption and exergy analysis were been taken comparison of the drying process of rice. Experimental results show that the drying rate increases with wind speed and temperature go up in constant speed drying process. However, both the exergy efficiency and total energy consumption decrease with the increase of the wind speed. The total energy consumption of the variable wind speed drying …

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Design And Performance Tests Of A New Portable Roaster, Lv Zhongming, Rouzi Amuti, Shi Yong, Ma Bin Jun 2016

Design And Performance Tests Of A New Portable Roaster, Lv Zhongming, Rouzi Amuti, Shi Yong, Ma Bin

Food and Machinery

Aiming at problems such as heavy environmental pollution, great losses in heart as well as inconvenient cleaning and carrying during the roasting process of current roasters, this thesis designs a kind of new portable roaster taking outdoor flat gas tank as heat source and combining with infrared flame burner and rotary roasting roaster. In the meanwhile, by using ANSYS software, the thesis builds a model to analyze the temperature distribution of the roaster and the meat. The simulated analysis shows that the overall temperature distribution of the roaster is reasonable and the heat preservation effect is good. At last, through …

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Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties, Wang Bohua, Zhu Baohong, Yang Pinhong, Cao Zhen, Wang Tingyun, Chen Huimin Jun 2016

Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties, Wang Bohua, Zhu Baohong, Yang Pinhong, Cao Zhen, Wang Tingyun, Chen Huimin

Food and Machinery

The resource of freshwater snail is very rich in China, but its processed products are not very much. Using salt soluble protein as a natural food additive in meat products can improve its quality. Extraction conditions were optimized using salt soluble protein yield, and determined the main processing properties such as emulsification capability, foaming capability and water-holding capability. The Results showed that freshwater snail salt soluble protein yield can reach 13.6％ when NaCl concentration was 0.7 mol/L, pH 8.0, extraction time and solid-liquid ratio of 1∶6 for 24 hours. The best emulsification ability and emulsification stability index were 27.67 m …

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Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film, Wei Lijuan, Yang Fuxin, Wu Jun, Xu Guangqian, Chen Jiyu, Wang Haili, Du Yunpeng Jun 2016

Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film, Wei Lijuan, Yang Fuxin, Wu Jun, Xu Guangqian, Chen Jiyu, Wang Haili, Du Yunpeng

Food and Machinery

Objective The surfactant polyglycerol fatty acid ester (PGFE) was used for surface modification of biaxially oriented polypropylene film (BOPP) to perfect antifogging performance. Methods Used PGFE as an antifogging agent to prepared PGFE/BOPP antifogging film using a coating method. The present study was conducted to investigate the influence of different levels of PGFE on the antifogging performance, mechanical, optical, air and moisture permeability of BOPP film. Results Different levels of PGFE were coated on the film increased its tensile strength and haze, but reduced its light transmittance, oxygen permeability and water vapor permeability. The results showed that the PGFE/BOPP film …

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Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf, Zhou Haixu, Li Zhonghai, Zhan Ghui, Lai Yongjiao Jun 2016

Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf, Zhou Haixu, Li Zhonghai, Zhan Ghui, Lai Yongjiao

Food and Machinery

An efficient microwave assisted extraction procedure for the lignans from the leaves of Cinnamomum camphora was investigated and optimized. Response surface methodology (RSM) based on a three-level four-factor Box Behnken Design (BBD) was employed to optimize the extraction conditions. The best extraction conditions were as follows: microwave time 5 min, ratio of material to ethanol 1∶26 (g/mL), ethanol concentration 80%, microwave temperature 60 ℃. Under the optimization conditions, the experimental yield of lignans was 42.69%, which was well matched with the predictive yield of 42.95%.

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On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview, Cao Yu, Dai Xin, Jiang Meishi, Zhu Wenpei, Zhu Xiangdong, Liu Xiaoqiong Jun 2016

On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview, Cao Yu, Dai Xin, Jiang Meishi, Zhu Wenpei, Zhu Xiangdong, Liu Xiaoqiong

Food and Machinery

At the Fifth National S&T and Public Policy Forum-Food Safety Risk Management and Public Policy, particlpating experts based on their professional background, reference the methods and tools of philosophy, law, management, sociology and so on, food safety and science and technology, food safety and philosophical reflection, food safety and policy response, food safety and social participation and other issues were discussed in depth. The conference reflects the latest thinking and research on the subject of domestic food safety strategy and scientific and technological innovation mechanism with Chinese characteristics, criticized “the only government theory”, “the only technical theory”, “the only industry …

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Factors Affecting Antioxidant Activities Of Proteins, Zhu Zhenbao, Wang Yanfei, Yi Jianhua Jun 2016

Factors Affecting Antioxidant Activities Of Proteins, Zhu Zhenbao, Wang Yanfei, Yi Jianhua

Food and Machinery

The effects of protein concentration, temperature, heating time, salt ions and their concentration, and pH on the antioxidant activities of proteins including peach kernel protein isolates(PKPI), soy protein isolates (SPI), whey protein isolates (WPI), casein(CA) were investigated by deterrnining their DPPH free radical scavenging capacities, and taking 6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) as the control. The results showed that at the concentrations of 0.05～2.00 g/100 mL, the antioxidant activities of these proteins increased with the increase in the concentration; Temperature had different effects on proteins’ antioxidant capacities with PKPI, WPI, CA, and SPI obtaining the best antioxidant activities at 40, 40, 30 …

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Effect Of Oxidative Modification By Peroxyl Radical On Functional Properties Of Rice Protein, Wu Wei, Wu Xiaojuan, Cai Yongjian, Liton G Jun 2016

Effect Of Oxidative Modification By Peroxyl Radical On Functional Properties Of Rice Protein, Wu Wei, Wu Xiaojuan, Cai Yongjian, Liton G

Food and Machinery

Peroxyl radical which derived from thermal decomposition of different concentration of 2, 2’-azobis (2-amidinopropane) dihydrochloride (AAPH) was used to oxidize rice protein, and effect of oxidative modification by peroxyl radical on functional properties of rice protein was investigated. The results indicated that rice protein carbonyl content increased as concentration of AAPH increased, which indicated that incubation with AAPH lead to oxidation of rice protein. As the concentrations of AAPH increased, absolute value of zeta potential, solubility, water holding capacity, foaming properties, emulsion properties of rice protein decreased, and oil holding capacity increased. Absolute value of zeta potential of rice protein …

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Effects Of High Pressure Homogenization On The Functional And Physicochemical Properties Of Rice Protein, Zhang Jing, Ding Fang, Zou Qingqing, Lu Ning Jun 2016

Effects Of High Pressure Homogenization On The Functional And Physicochemical Properties Of Rice Protein, Zhang Jing, Ding Fang, Zou Qingqing, Lu Ning

Food and Machinery

This study was aimed to investigate the effects of different homogenization pressure (0～120 MPa) on the functional and physicochemical properties of 4% rice protein. The results showed that with the increase of pressure, the solubility of rice protein significantly increased (P<0.01), and reached the maximum at 120 MPa, which was 82.09 μg/mL; emulsifying activity index first increased and then decreased, and reached the maximum at 80 MPa, which was 14.82 m2/g; and the emulsifying stability index decreased. Under the treatment of pressure, particle size of rice protein decreased, with the changes of ionic bond insignificant (P>0.05), hydrogen bond, and hydrophobic interaction and the contents of sulfhydryl and disulfide bond insignificantly changed (P<0.05), and suggested the three dimensionalstructure of rice protein was affected by high pressure homogenization.

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Screening For Afb1-Contaminated Corn By Specific Gravity Method, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Wang Ren, Wang Li, Shen Yuxian, Chen Zhengxing Jun 2016

Screening For Afb1-Contaminated Corn By Specific Gravity Method, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Wang Ren, Wang Li, Shen Yuxian, Chen Zhengxing

Food and Machinery

Aimed at the severe contamination of AFB1 in corn, effect of specific gravity separation on AFB1-contaminated corn has been investigated. In this study, air volume, longitudinal gradient and amplitude have a significant influence on separation results. With air volume 6 000 m3/h, longitudinal gradient 7°, amplitude 15 mm, different levels of contaminated corn were separated with specific gravity. AFB1 concentrations in obtained heavy corn were decreased by 21.2% and 38.4% respectively compared with the materials. The ratio of light corn and broken percentage of corn was moderate. As the specific gravity equipment is very …

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Effects Of Amylose Chain Length On Film Properties Ofwaxy Maize Starch, Meng Lingru, Ye Xiaojia, Wu Chunsen, Wang Ren, Xu Xueming, Jin Zhengyu, Zhou Xing Jun 2016

Effects Of Amylose Chain Length On Film Properties Ofwaxy Maize Starch, Meng Lingru, Ye Xiaojia, Wu Chunsen, Wang Ren, Xu Xueming, Jin Zhengyu, Zhou Xing

Food and Machinery

Three types of amylose with different chain length were prepared. And each of them was added to waxy maize starch in the proportion of 8%, 15%, 25%, respectively. The mixed gelatinized starch solution was cast on to a plastic plate and dried at 23 ℃ in relative humidity (RH) of 85% for 3 days. The short amylose, i.e. debranched waxy maize starch (DWMS), mixed well with waxy maize starchwithout phase separation. But phase separation was found in the medium chain, i.e maize amylose (MAM), and long chain amylose, ie potato amylose (PAM), added films. Adding amylose promote crystallization of waxy …

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Effects On The Synthesis Of Starch Stearate By Regulating The Lipase Activity In Ionic Liquids, Su Anxiang, Dai Feiyun, Yu Mengfei, Tang Xiaozhi Jun 2016

Effects On The Synthesis Of Starch Stearate By Regulating The Lipase Activity In Ionic Liquids, Su Anxiang, Dai Feiyun, Yu Mengfei, Tang Xiaozhi

Food and Machinery

Effects of lipase activity regulation in ionic liquids on synthesis of starch stearate were investigated in the present study. The results showed that degree of substitution of starch stearate increased with increasing water activity and the amount of hydrated salts. When water activity reached 0.61, the amount of addition was 80%, the degree of substitution reached maximum value of 0.111. The catalytic capability of enzyme is sensitive to pH values, and the highest degree of substitution could be obtained when the lyophozyme in a buffer solution with pH 7.1,when proper additive quantity of lyophozyme was 10.4%. The lipase that lyophilized …

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Dynamic Changes Of Volatile Components In Whey During Traditional Brewing Processing, Li Hongzhen, Yun Jianmin, Jia Yali, Zhao Fengqin, Zhao Xiaorui, Qi Qianya Jun 2016

Dynamic Changes Of Volatile Components In Whey During Traditional Brewing Processing, Li Hongzhen, Yun Jianmin, Jia Yali, Zhao Fengqin, Zhao Xiaorui, Qi Qianya

Food and Machinery

Volatile compounds in whey sample in different stages during traditional brewing processing were analyzed by headspace solid phase micro-extraction (HS—SPME) and gas chromatography-mass spectrum (GC—MS) technique. The results indicated that 59 kinds of volatile components were identified，including alcohols, olefins, aldehydes and ketones, esters, acids. Totally 24, 29, 34, 34 and 36 kinds of volatile components were identified in whey samples fermented for 0, 24th, 48th, 72th, and 96th hours, respectively. Among them, twelve volatile compounds were common to the five samples. With the fermentation, the amounts of volatile components were increased, and esters were newly detected. The relative contents of …

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Experiment On Shearing Mechanical Properties Of Flaxseed, Ding Jinfeng, Zhao Fengmin, Cao Youfu, Zhang Xiaoyan, Li Shujun Jun 2016

Experiment On Shearing Mechanical Properties Of Flaxseed, Ding Jinfeng, Zhao Fengmin, Cao Youfu, Zhang Xiaoyan, Li Shujun

Food and Machinery

In order to get the shear mechanical properties of flaxseed, the Texture Analyzer was used to study the shear properties of flaxseed. First flaxseeds were dried, and then the effect of moisture content and loading rate on shear mechanical properties was studied. The results showed the curve of drying time and moisture content was established. The maximum shear force of flaxseed was between 10.43 N and 12.55 N, and the shear power was 2.277 mJ to 3.677 mJ. Under the same loading rate, shear force and shear power of flaxseed with different moisture content had a difference. The analysis of …

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Detecting Chewiness Of Apple By Near Infrared Spectroscopy Technology Combined Artificial Neural Network, Zeng Xiangyuan, Zhao Wuqi, Qiao Yaoyao, Yin Yiran, Pei Yali, Huo Yaoyao, Guo Yurong Jun 2016

Detecting Chewiness Of Apple By Near Infrared Spectroscopy Technology Combined Artificial Neural Network, Zeng Xiangyuan, Zhao Wuqi, Qiao Yaoyao, Yin Yiran, Pei Yali, Huo Yaoyao, Guo Yurong

Food and Machinery

Near infrared spectroscopy data from 135 apple samples of different storage periods were determined, the charactar of them was extracted and analyzed using principal components analysis. Therefor an ANN model for detection of apple chewiness was established. Our results showed that the preprocessing of spectrum scattering was the weighted multiple scatter correction(WMSC) and mathematics processing was “2441”. The structure of the artificial neural network mode was 3—16—1, established after extracting 3 principle component as the characteristic variables of the original information. The decision coefficient of our model on validation is 0.992 4, and the root mean square error is 0.000 …

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Study On Isolation And Preliminary Identification Of Endophytic Fungi In Trollius Chinensis, Lu Jun, Qin Peizhen, Shan Qiji, Li Zhonghai Jun 2016

Study On Isolation And Preliminary Identification Of Endophytic Fungi In Trollius Chinensis, Lu Jun, Qin Peizhen, Shan Qiji, Li Zhonghai

Food and Machinery

Fresh plants of T. chinensis collected from Inner Mongolia were used to isolated the endophytic fungi from their roots, stems and leaves after superficial disinfection. According to the morphological characteristics observation and microscopy examination, 6 endophytic fungi strains were isolated from the T. chinensis, including four strains from the leaves, one from the stems, and one from the roots. All the separated fungi strains were identified as penicillium genus (Pinicielium).

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Identification Of Quercetin In Ethanol Extract Of Lotus Seed Pod And Its Biological Activity, Xie Sandu, Lin Yanan, Huang Xiaomei Jun 2016

Identification Of Quercetin In Ethanol Extract Of Lotus Seed Pod And Its Biological Activity, Xie Sandu, Lin Yanan, Huang Xiaomei

Food and Machinery

The quercetin in the 80% ethanol extract of lotus seed pod was identified with UV, TLC, IR and HPLC, and its biology activity was also studied. Results: That the alcohol extract of lotus seed pod contained quercetin; Taking the VC and tea polyphenol as positive control, the ·OH, O-2·, DPPH and ABTS+ scavenging activity of 92.02%, 98.54%, 93.12% and 91.32%, respectively, when the concentration of quercetin in the 80% ethanol extract of lotus seed pod reached 8.6583 mg/mL; The MIC of the ethanol extract of lotus seed pod to escherichia coli, yeast and Salmonella was …

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Screening And Identification Of Strains For Tetramethyl Pyrazine Producing From Daqu For Light Fragrant Chinese-Liquor Making, Li Xiaoxia, Li Jingjing, Zhang Xiuhong Jun 2016

Screening And Identification Of Strains For Tetramethyl Pyrazine Producing From Daqu For Light Fragrant Chinese-Liquor Making, Li Xiaoxia, Li Jingjing, Zhang Xiuhong

Food and Machinery

No abstract provided.

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Study On Adsorption Kinetics And Adsorptive Property Of Uio-66(Zr) For As3+, Yu Yang, Chen Tuanwei, Zhen Wenbo, Lu Ju, Zhang Jinliang, Kang Binbin Jun 2016

Study On Adsorption Kinetics And Adsorptive Property Of Uio-66(Zr) For As3+, Yu Yang, Chen Tuanwei, Zhen Wenbo, Lu Ju, Zhang Jinliang, Kang Binbin

Food and Machinery

In the present study, A new type metal organic framework (MOFs) UiO-66(Zr) was used as the adsorbent to study the influence on adsorption of As3+, including the adsorption time,temperature, and solution pH, and an adsorption kinetics model of As3+ was established through the researches on adsorption isotherm and adsorption kinetics. Our results showed that the new material UiO-66(Zr) has a high absorptivity for As3+ in wide-scope pH value solutions and the best pH value is 6.0. Excellent adsorptive property was found when using the solutions with the initial concentration ranging from 10 to 60 μg/L, and …

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Comparation Volumes Of The Different Arsenic Species Between Raw And Cooked Rice Using Ae—Hplc—Icp—Ms, Tan Tingting, Wang Ying, Teng Jiuwei, Ou Shiyi Jun 2016

Comparation Volumes Of The Different Arsenic Species Between Raw And Cooked Rice Using Ae—Hplc—Icp—Ms, Tan Tingting, Wang Ying, Teng Jiuwei, Ou Shiyi

Food and Machinery

Microwave-assisted extraction-high performance liquid chromatography-inductively coupled plasma mass spectrometer (MAE—HPLC—ICP—MS) method was developed to determine the contents of arsenic species in rice. Treatments in optimal conditions of 80 ℃, microwave power of 600 W, for 20 min, As(Ⅲ), DMA, MMA, As(Ⅴ) could be completely extracted. Linear correlations of As(Ⅲ), DMA, MMA, As(Ⅴ) were satisfactory. Recoveries was between 86.15%～109.80%. The determination of As(Ⅲ), DMA and As(Ⅴ) by the proposed method in this study was comparable to that by national standard (GB/T 5009.11—2014). MMA determined by this proposed method was higher than that by national standard, indicating a better extraction. Our results …

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Study On Precision Modeling Of Globoidal Cam In Filling Machine, Yu Jianwu, Shu Xin, Luo Hong, Long Xiaobing, Liao Zhiyuan Jun 2016

Study On Precision Modeling Of Globoidal Cam In Filling Machine, Yu Jianwu, Shu Xin, Luo Hong, Long Xiaobing, Liao Zhiyuan

Food and Machinery

In order to solve the problems and low accuracy modeling in globoidal cam designing as well as instability during high-speed filling, the mathematical model of profile surface of the globoidal cam was set up based on filling requirements and motion relationship between globoidal cam and indexing plate. The segmentation modeling is applied to create 3D solid model of globoidal cam. Surface analysis, inference inspection and kinematic analysis are studied for the created 3D model of globoidal cam, and the results showed that a high modeling accuracy was obtained, which may meet the design requirements of globoidal cam device for high-speed …

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Design Of Heat Sealing Cam Of Forming Packaging Machine Based On “Trace Curve” Of Creo Parametric, Han Ju, Cao Lijie, Zhang Hongyu Jun 2016

Design Of Heat Sealing Cam Of Forming Packaging Machine Based On “Trace Curve” Of Creo Parametric, Han Ju, Cao Lijie, Zhang Hongyu

Food and Machinery

Based on working principle of forming packaging machine, it can be concluded that the profile of cam is the equidistant curve of the relative motion curve of driving and driven parts.Taking the cam blank as “paper part” and the center of the pulley as the reference, the equidistant curve of heat sealing cam will be created more conveniently and rapidly by using “Trace Curve” function of Creo Parametric.The method is applied to a certain type of forming packaging machine as an example. This method can be more regenerative by using parametric function of Creo, and it will be effectual in …

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Performance Simulation Study On Reciprocating Cutter, Wu Yutang, Luo Shuqiang, Yang Mingjin, Jiang Meng Jun 2016

Performance Simulation Study On Reciprocating Cutter, Wu Yutang, Luo Shuqiang, Yang Mingjin, Jiang Meng

Food and Machinery

Based on the analysis on the working principle of the reciprocating cutter, the cutting performance of the cutter was simulated by Matlab to realize numerical simulation.. Taking the missing region rate and repeated cutting region rate as the cutting performance evaluation standards for the cutter, the effects of different cutting parameters on the cutting performance of the reciprocating cutter were studied, such as cutting edge height, forward speed of the cutter, front axle width and crank angular velocity. By range analysis and analysis of variance, the key factors were determined, which affecting the cutting performance of the reciprocating cutter and …

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Study On Numerical Simulation Of Whirling Sedimentation Process Based On Cfd Technology In Whirlpool Separator, Chen Yusheng, Wang Yue, Dong Wenyong, An Jiayan Jun 2016

Study On Numerical Simulation Of Whirling Sedimentation Process Based On Cfd Technology In Whirlpool Separator, Chen Yusheng, Wang Yue, Dong Wenyong, An Jiayan

Food and Machinery

The whirlpool separator, which is a typical solid-liquid separation equipment, is one of the requested equipment in beer brewing. This study conducted by Computational Fluid Dynamics (CFD) technology examined the feed tube angles of 0～25° on the separation effect of whirlpool settling vat in order to find swing settlement regularity in the process. Results showed that, under the same feeding condition, the sedimentation effect could be improved by increasing incident angle within a certain degree. Nevertheless, increasing the incident angle to further degree would reduce the settlement effect. The result provides reference for structure design and optimization of whirlpool separator.

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Experiment And Analysis Of Method On Stripping Off Green Husk From Ripened Walnuts By Pressing, Liang Jinsheng, Cao Jujiang, Wu Dongze Jun 2016

Experiment And Analysis Of Method On Stripping Off Green Husk From Ripened Walnuts By Pressing, Liang Jinsheng, Cao Jujiang, Wu Dongze

Food and Machinery

Based on the analysis of disadvantages of the green-husk walnuts stripping methods and the characteristics of ripened walnuts, the pressing test was carried out, and pressure-deformation figure of ripened green husk walnut was mapped. By analysis of test data, the breakdown pressure and the corresponding compression of the ripened walnut green husk and shell were determined. Based on the significant difference on breakdown pressure between the green husk and shell, and the state of green husk rupture and separation by pressing, the method of stripping off green-husk by pressing is put forward. These results provide the basis for new equipment …

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Design Of Automatic Roller Sieve Device For Fruit Cleaning Impurities And Sorting, Liu Zhiyong, Liu Junxia, Yang Jiapeng, Wang Xiaohui, Hai Ling, Liu Wen Jun 2016

Design Of Automatic Roller Sieve Device For Fruit Cleaning Impurities And Sorting, Liu Zhiyong, Liu Junxia, Yang Jiapeng, Wang Xiaohui, Hai Ling, Liu Wen

Food and Machinery

The study developed an automatically cleaning impurity and sorting device of tomato sauce production line. The device is constitutes with the bracket, sprocket wheel, sprocket roller sieve, discharging tray, gear motor, photoelectric sensor and automatic control system. By the experimental analysis, the average sorting fruits selection rate of the device is as high as 97%, average lump impurity removal rate was 78%, average strip impurity removal rate was 99%, Suitable for continuous treatment of a large number of raw materials containing impurities, to meet the actual needs of production.

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Study On A New Type Of Continuous Belt Rice Steamer, Hou Yaru, Liu Yude, Liu Yongxin Jun 2016

Study On A New Type Of Continuous Belt Rice Steamer, Hou Yaru, Liu Yude, Liu Yongxin

Food and Machinery

A new prototype of continuous belt rice steamer was proposed. Firstly, an introduction of working principle was made, and then by experiments and calculations, the parameters for steaming and cleaning processes were obtained respectively. The problems were also illustrated, such as running speed in steaming, how to controlling of the rice softness, and the operation of the spray system. Experimental results showed that the newly presented rice steamer had numerous benefits, such as simplified structure, fewer breakdown proportion, less service requirements, adjustable output, integration of cooking and cleaning,etc, which make it fit the concept for modern product design.

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Contents And Changes Of Main Fatty Acids In The Linseed Oil, Lu Yinjie, Hao Liping, Guo Yuxuan Jun 2016

Contents And Changes Of Main Fatty Acids In The Linseed Oil, Lu Yinjie, Hao Liping, Guo Yuxuan

Food and Machinery

The composition and contents of the main fatty acids were analyzed by gas chromatography (GC) in the linseed oil. The changes of the main fatty acids and peroxide value in the linseed oil during the storage were analysed by ccelerated oxidation method. The results showed that five kinds of main fatty acids are included in linseed oil, namely linolenic acid, linoleic acid, oleic acid, palmitic acid and stearic acid, and 53.6% of them was linolenic acid. With the extension of storage time, the contents of every kind of unsaturated fatty acids in linseed oil decreased, showing a linear relevance to …

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Research On Effects Of Chicken Eggshell Dark Spots On Chicken Egg Storage, Zhang Mingrong, Ye Jinsong, Zhang Zili, Li Xinyang, Wang Chengcheng, Cai Yunqiong Jun 2016

Research On Effects Of Chicken Eggshell Dark Spots On Chicken Egg Storage, Zhang Mingrong, Ye Jinsong, Zhang Zili, Li Xinyang, Wang Chengcheng, Cai Yunqiong

Food and Machinery

The egg shells with different dark spots coverage (0%, 10%, 30%, 60%) were selected to study the influence of dark spots on the eggs’ storage properties. The quality indexes of eggs including freshness indexes (weight loss, relative density, yolk index, egg white pH value, Haugh unit, etc.) and microbial indexes(total bacterial counts, E. coli, mold, Salmonella, etc.)were analysed during storage. The results showed that the rate of freshness declined and microbial growth of dark spots eggs were faster than those normal. Morover, with the increase of egg shell dark spots coverage, the freshness declining and the microbe growing became faster …

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