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Full-Text Articles in Food Processing

Study On Preparation, Characterization And Stability Of Β-Cyclodextrin Inclusion Compound Of Foeniculum Vulgare Volatile Oil, Zhang Yumeng, Xu Fang, Yao Yuhan, Li Chenyang, Zhao Jun Apr 2024

Study On Preparation, Characterization And Stability Of Β-Cyclodextrin Inclusion Compound Of Foeniculum Vulgare Volatile Oil, Zhang Yumeng, Xu Fang, Yao Yuhan, Li Chenyang, Zhao Jun

Food and Machinery

Objective: To Prepared of β-Cyclodextrin inclusion complex with Foeniculum vulgare（fennel） volatile ooil and study on its sstructural characterization and stability. Methods: Based on the inclusion rate, the inclusion yield and the content of trans-anethole in the inclusion compound, the comprehensive evaluation index was established, and the effects of the ratio of fennel volatile oil to β-cyclodextrin, inclusion temperature and inclusion time on it were explored. The preparation process was optimized by orthogonal test. It was characterized by scanning electron microscopy, thin layer chromatography, Fourier infrared spectroscopy and differential scanning calorimetry. Finally, the stability of the inclusion compound was …

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Effects Of Drying Methods On The Quality And Volatile Flavor Compounds Of Oil Tea Powder, Li Guanli, Wu Qiuyue, Chen Xixia, Wu Shujie, Duan Qiuxia, Li Xiaochun, Luo Yanghe Apr 2024

Effects Of Drying Methods On The Quality And Volatile Flavor Compounds Of Oil Tea Powder, Li Guanli, Wu Qiuyue, Chen Xixia, Wu Shujie, Duan Qiuxia, Li Xiaochun, Luo Yanghe

Food and Machinery

Objective: This study aimed to explore suitable drying methods for oil tea powder, making it easier for oil tea consumption and storage. Methods: Spray drying, vacuum freeze drying and vacuum drying were used to dry oil tea soup, and the quality (moisture content, sensory evaluation and color) and volatile substances of dried oil tea powder were evaluated. Results: The sensory score of vacuum freeze-drying oil tea powder was the highest (93), the water content was the lowest (3.78%), and the color was better（ΔE value 49.74). 104 volatile substances were identified from three drying methods of oil tea powder using …

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Research Progress On The Effects Of Processing Methods On Gluten Protein Structure And Properties, Cui Guoting, Wang Duan, Guo Jinying, Ren Guoyan Apr 2024

Research Progress On The Effects Of Processing Methods On Gluten Protein Structure And Properties, Cui Guoting, Wang Duan, Guo Jinying, Ren Guoyan

Food and Machinery

Steamed bread, noodles, deep-fried dough sticks and other noodle foods are an important part of our diet, and gluten protein is an important component of noodle foods. Common food processing techniques used to prepare noodles, including heating, freezing, mechanical processing, fermentation, and electric field treatment, alter the hydrophobic disulfide bond of the protein, denature and aggregate the protein, and cause other intricate physical and chemical changes, all of which have an impact on the texture and flavor of the finished noodle product. This paper mainly introduces the current research status of the influence of processing methods such as heating, freezing, …

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Research Progress On Extraction, Physiological Function And Application Of Pectin, Fei Congxuan, Fu Meiling, Zhang Di, Li Dandan, Xiu Jianhua Apr 2024

Research Progress On Extraction, Physiological Function And Application Of Pectin, Fei Congxuan, Fu Meiling, Zhang Di, Li Dandan, Xiu Jianhua

Food and Machinery

Pectin is a kind of natural polysaccharide polymer, which is an important part of the cell wall of higher plants. It has physiological functions such as cholesterol-lowering, anti-tumor, anti-oxidation and hypoglycemic, and beneficial to intestinal health. In this review, pectin extraction methods and their advantages and disadvantages in recent years were summarized, and the yield, galacturonic acid content and esterification degree of pectin extracted from different sources and methods were compared and analyzed. The physiological function of pectin and its application in various aspects were also introduced, and the future development direction was prospected.

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Evaluation Of Yield And Physicochemical Quality Of Pentadesma Butyracea Butter Obtained By Different Traditional Extraction Methods In Ghana, Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Jacob K. Agbenorhevi, Nana Baah Pepra-Ameyaw Apr 2024

Evaluation Of Yield And Physicochemical Quality Of Pentadesma Butyracea Butter Obtained By Different Traditional Extraction Methods In Ghana, Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Jacob K. Agbenorhevi, Nana Baah Pepra-Ameyaw

Food Science Faculty Articles and Research

Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction …

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Effect Of Harvest Season On The Physical Properties, Fatty Acid Composition, And Volatile Compounds Of Roasted Cacao Beans, Amornrat Chumthong, Nuttarisa Limjumrern, Chutikarn Saensano, Pornthep Teerawattanapong, Aekkaraj Nualla-Ong, Adirek Rugkong, Rawee Chiarawipa Mar 2024

Effect Of Harvest Season On The Physical Properties, Fatty Acid Composition, And Volatile Compounds Of Roasted Cacao Beans, Amornrat Chumthong, Nuttarisa Limjumrern, Chutikarn Saensano, Pornthep Teerawattanapong, Aekkaraj Nualla-Ong, Adirek Rugkong, Rawee Chiarawipa

Makara Journal of Science

The prevailing climate is an important factor affecting the development of the physical quality and flavor of cacao (Theobroma cacao L.) beans. The influence of harvest seasons on the physical, chemical, and flavor characteristics of cacao beans from Nakhon Si Thammarat Province, southern Thailand, was assessed. Among cacao beans, those harvested in the rainy season (R) had the highest fresh and dry weights and the lowest bean count per 100 g (87.00 ± 2.83). Although the overall fat content remained relatively constant across harvest seasons, cacao beans harvested in R exhibited a significantly higher fatty acid (C16:0, C18:1, and …

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Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li Mar 2024

Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li

Food and Machinery

Objective: This research aimed to study the preparation of standardized and stable sourdough starter, to explore the effects of different drying processes and protective agents on the survival rate of sourdough, and examine its storage activity. Methods: A variety of fruits were selected to prepare sourdough, the fermentation process was studied, and the strains were isolated and identified by ITs and 16s gene sequencing in the database. The optimum scheme was obtained by selecting the drying process, sample state and protectant formulation with the activity after drying and storage activity as indexes. Results: It was found that the bread prepared …

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Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan Mar 2024

Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan

Food and Machinery

Objective: This study focused on investigating the enzymatic characteristics of D-lactate dehydrogenase (D-LDH) in Leuconostoc citreum KM20. Methods: The D-lactate dehydrogenase gene (LDH) from L.citreum KM20 was cloned and expressed to construct expression plasmid, and then transformed into Escherichia coli BL21 (DE3) for overexpression. Results: The enzymes encoded by LCK_00027 and LCK_00222 were purified by Ni-NTA column affinity chromatography with molecular mass of 40.0 kDa and 38.5 kDa, respectively. The specific activities were 2.18 U/mg and 153.10 U/mg, respectively. The optimal pH and temperature for pyruvate reduction were 8.0 and 40 ℃, respectively, while for the …

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Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin Mar 2024

Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin

Food and Machinery

Objective: A high performance liquid chromatography method was developed to determine EDTA and NTA in water. Methods: The samples were derivatized with ferric chloride, used methanol and a 0.2 mmol/L tetrabutylammonium bromide phosphate buffer solution (pH 2.5) as the mobile phase, separated on a Thermo-C18 (4.6 mm×250 mm) column after gradient elution, detected by HPLC with a diode array detector, and used external standard method for quantitation. Results: The content of EDTA and NTA showed a good linear relationship in the range of 0.1～2.0 mg/L, the correlation coefficients were 0.999 5 and 0.999 2 respectively; The limits of detection …

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Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo Mar 2024

Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo

Food and Machinery

Objective: To achieve surface wear life prediction of abrasive blast rollers of grinding machines. Methods: The wear images of the grinding roller surface were acquired by the built image acquisition system, and the texture parameters such as second order moments, entropy value, contrast and correlation in the wear cycle of the grinding roller were obtained based on the grey scale co-generation matrix algorithm, and the obtained texture feature parameters were input into the constructed PSO-based LS-SVM algorithm model to finally predict the wear life of the blast roller. Results: The particle swarm algorithm could optimize the penalty factor and kernel …

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Apple Weight Estimation Based On Joint Image Optimal Feature Extraction And Improved Rbf Neural Network, Zhao Min, Wang Chengrong, Li Run Mar 2024

Apple Weight Estimation Based On Joint Image Optimal Feature Extraction And Improved Rbf Neural Network, Zhao Min, Wang Chengrong, Li Run

Food and Machinery

Objective: Taking Aksu apples as an example, a joint image optimal feature extraction and improved RBF neural network learning apple weight estimation method is designed to overcome the high cost and large error of manual grading and weighing. Methods: Firstly, an apple image acquisition system was established to obtain apple foreground image information. Secondly, the optimal subset extraction strategy for apple image feature sets was designed, by transforming the process of extracting the optimal subset into an objective function optimization problem, and an improved discrete locust optimization algorithm was designed to obtain the optimal apple image feature subset. Finally, a …

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Effects Of Sodium Isoascorbate Treatment On Storage Quality Of Fresh-Cut Lanzhou Lily, Xiong Siguo, Tang Xiaolan, Song Longlong, Pan Xuan, Ge Junqiao, Jiang Aili Mar 2024

Effects Of Sodium Isoascorbate Treatment On Storage Quality Of Fresh-Cut Lanzhou Lily, Xiong Siguo, Tang Xiaolan, Song Longlong, Pan Xuan, Ge Junqiao, Jiang Aili

Food and Machinery

Objective: This study aimed to extend the storage period of fresh-cut Lanzhou lily. Methods: Fresh-cut Lanzhou lily was used as raw materials. Following fresh-cut processing, the raw materials were soaked with 0 (CK), 1, 5, and 10 g/L of SI solution to analyze the quality changes of fresh-cut Lanzhou lily during storage. Results: The soaking treatment with 10 g/L of SI could better maintain the brightness of freshly cut Lanzhou lily. At 21 days of storage, the concentrations of malondialdehyde, soluble sugar, and browning were, respectively, 45%, 8%, and 23% lower than those of the CK group. The SI-treated group …

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Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli Mar 2024

Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli

Food and Machinery

Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material. Methods： The fresh S.rugosoannulata was dried by freeze-drying, heat pump drying, hot air drying, and microwave drying, and then the physical and chemical indexes were investigated. Results: The contents of crude protein, crude fat, ash, potassium, calcium, total flavonoids, essential amino acids, flavor amino acids and total amino acids are the highest in freeze drying. The six teenamino acids achieved 16.88 g/100 g in the freeze-drying. The rehydration rate and color all play the best …

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Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian Mar 2024

Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian

Food and Machinery

Objective: This study aimed to optimize the process parameters of fermentative Cynanchum auriculatum (CA) tablets to develop a new type of fermented product of CA. Methods: Taking complete slices of CA as raw materials, the process parameters of fermentative CA tablets were optimized by response surface methodology based on single factor experiments with sensory score and total acid content as indicators, and the antioxidant activity and amino acid content of fermentative CA tablets were tested. Results: The optimal process parameters for fermentative CA tablets were material liquid at ratio 1∶1, fermentation at 31 ℃, inoculation amount 9.6% and fermenting for …

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Research Advances On The Association Between Human Milk Oligosaccharides And Infant Health, Jiang Yikang, Dong Ling, Liu Hongfei, Pan Lina, Hu Yibo, Peng Xiyang, Kang Wenli, Peng Xiaoyu, Wang Jiaqi, Li Wei Mar 2024

Research Advances On The Association Between Human Milk Oligosaccharides And Infant Health, Jiang Yikang, Dong Ling, Liu Hongfei, Pan Lina, Hu Yibo, Peng Xiyang, Kang Wenli, Peng Xiaoyu, Wang Jiaqi, Li Wei

Food and Machinery

Human milk oligosaccharides （HMOs） are a group of complex glycans in human milk and play an important role in promoting the growth and development of infants, and more than 200 kinds of HMOs have been identified so far. In this paper, the types and structures of HMOs and their roles in improving infant intestinal health, promoting immune system development and brain development were reviewed. The application status of HMOs was summarized, the possibility and necessity of industrial production and application of HMOs in the future were prospected.

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Research And Challenges Of Micropumps And Microvalves In Microfluidic Systems, Liu Linbo, Jiang Zhuo, Shen Xuanxuan, He Ye Mar 2024

Research And Challenges Of Micropumps And Microvalves In Microfluidic Systems, Liu Linbo, Jiang Zhuo, Shen Xuanxuan, He Ye

Food and Machinery

Microfluidic chips are driven by microfluidic pumps and controlled by microfluidic valves in microfluidic systems to achieve accurate manipulation of microfluidics. With the continuous improvement of microfluidic chip integration, liquid channels have become more complex and have smaller volumes. How to achieve fluid drive and control at the micro scale has become a key focus in chip design. The paper elaborates on the current research status, key technologies, and development trends of micro pumps and micro valves both domestically and internationally, aiming to provide reference and guidance for the development of related industries and technological research.

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Discovery, Preparation And Identification Of A New Type Of Oxyphenisatine Di（Acetate） Analogue In Dietary Supplement, Xia Jintao, Wu Wanqin, Zhu Songsong, Jiang Feng Mar 2024

Discovery, Preparation And Identification Of A New Type Of Oxyphenisatine Di（Acetate） Analogue In Dietary Supplement, Xia Jintao, Wu Wanqin, Zhu Songsong, Jiang Feng

Food and Machinery

Objective: To find, prepare and identify a new oxyphenisatine di（acetate） analogue. Methods: A suspected derivative of oxyphenisatine di（acetate） was found by high-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry during the routine screening of weight loss healthcare product. The compound was isolated and purified by column chromatography, and the possible structures were inferred from the information of isotope mass spectra, secondary ion mass spectra, one-dimensional and two-dimensional NMR spectra. Finally, all possible structures were prepared by de novo synthesis strategy, and their fine structures were confirmed by spectral comparison. Results： The compound was identified as 5-Cl oxyphenisatine di（acetate）, a new type of oxyphenisatine di（acetate）, …

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Optimization Of Culture Conditions For Maximum Viable Count Of Brevibacillus Laterosporus Based On Mtt Colorimetry And Response Surface Methodology, Song Peng, Li Lixiang, Zhao Biao, Wang Zele, Sun Xingxin Mar 2024

Optimization Of Culture Conditions For Maximum Viable Count Of Brevibacillus Laterosporus Based On Mtt Colorimetry And Response Surface Methodology, Song Peng, Li Lixiang, Zhao Biao, Wang Zele, Sun Xingxin

Food and Machinery

Objective: This study aimed to explore the optimal medium composition and culture conditions for obtaining the maximum viable count of Brevibacillus laterosporus. Methods: Based on establishing the correlation regression equation between the MTT colorimetric method and plate counting method, the optimal medium composition (carbon source, nitrogen source, inorganic salt) and fermentation conditions (initial pH, temperature, inoculation amount, KH2PO4) for obtaining the maximum viable count of B. laterosporus were optimized. Results: A significant linear correlation for viable count determination between MTT colorimetry and plate counting (R2>0.999) was found; Maltose, CaCl2, initial …

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Green Analysis Of Glyphosate And Its Metabolite Amino Methyl Phosphoric Acid In Tea, Li Beibei, Wang Wei, Jiang Feng, Wang Huixia, Chen Li Mar 2024

Green Analysis Of Glyphosate And Its Metabolite Amino Methyl Phosphoric Acid In Tea, Li Beibei, Wang Wei, Jiang Feng, Wang Huixia, Chen Li

Food and Machinery

Objective： This study aimed to develop an ion chromatography-tandem mass spectrometry (IC-MS/MS) for the analysis of glyphosate and its metabolite amino methyl phosphoric acid (AMPA) residues in tea without derivatization. Methods： Tea samples were ultrasonically extracted with 20 mmol/L NaOH aqueous solution and cleaned up by dispersive solid-phase extraction (150 mg primary-secondary amine (PSA), 15 mg C18, 15 mg graphitized carbon black (GCB)). The samples were separated on an ion chromatographic column AS11-HC-4 μm (2 mm×250 mm) by using an isometric elution procedure of 35 mmol/L aqueous solution of sodium hydroxide as mobile phase. A multiple reactions monitoring …

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Migration Quality Of Formaldehyde In The Polylactic Acid Straw Detected By Hplc, Hu Yun, Zou Yongping, Zhou Yuanyuan, Wang Shuai, Liang Zhichun Mar 2024

Migration Quality Of Formaldehyde In The Polylactic Acid Straw Detected By Hplc, Hu Yun, Zou Yongping, Zhou Yuanyuan, Wang Shuai, Liang Zhichun

Food and Machinery

Objective: A formaldehyde detection method was established for the accurate analysis of the migration of formaldehyde in water and acid simulants from the polylactic acid straws. Methods: The preferred chromatographic conditions were: mobile phase water-acetonitrile (Vwater∶Vacetonitrile of 55∶45), column temperature of 35 ℃, detection wavelength of 355 nm. The optimized 2,4-dinitrophenylhydrazine derivative conditions were: the acetic acid in acidic 2,4-dinitrophenylhydrazine solution of 1.5 mL/100 mL (pH 3.07), the molar ratio of 2,4- dinitrophenylhydrazine of quadruple formaldehyde, the reaction temperature of 45 ℃, and the reaction time of 40 min. Results: The linear equation of formaldehyde-2,4-dinitrobenzene …

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Rice Fatty Acid Detection Method Combining Hyperspectral Technology With Improved Lssvm, Fu Juanjuan, Chen Chunru, Huang Zhenlin, Sun Feng Mar 2024

Rice Fatty Acid Detection Method Combining Hyperspectral Technology With Improved Lssvm, Fu Juanjuan, Chen Chunru, Huang Zhenlin, Sun Feng

Food and Machinery

Objective: To solve the problems of low accuracy and poor efficiency in the existing rice quality testing methods of food enterprises. Methods: Based on a hyperspectral data acquisition system, a fast and non-destructive detection method for stored rice quality was proposed, which combined an improved bacterial foraging algorithm and least squares support vector machine. By applying the improved bacterial foraging algorithm, the hyperparameters (regularization parameter and kernel parameter) of the least squares support vector machine were optimized to achieve rapid and non-destructive detection of rice quality. its performance was analyzed through experiments. Results: The proposed method can achieve rapid and …

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Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng Mar 2024

Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng

Food and Machinery

Objective: This study aimed to investigate different discriminant analysis models for pseudo-mixtures of walnut oil and rapeseed oil. Methods: Gas chromatography technology was used to analyze the fatty acid content in the adulterated mixture of walnut oil and rapeseed oil. Chemical stoichiometric methods were used to model the gas chromatography data, and discriminant analysis was performed on different proportions of walnut oil and rapeseed oil mixtures. Results: Pure walnut oil and adulterated walnut oil were distinguihed by using Principal Component Analysis (PCA) identified, and percentage of adulteration in the sample was calculated. 83.33% of the samples were successfully categorized using …

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Rapid Determination Of Moisture Content Of High Cellulose And Lignin Materials By Near-Infrared Diffuse Reflectance Spectroscopy, Yao Li, Li Zongjun, Zhu Menjun, Dai Hairong, Li Xiaoyan Mar 2024

Rapid Determination Of Moisture Content Of High Cellulose And Lignin Materials By Near-Infrared Diffuse Reflectance Spectroscopy, Yao Li, Li Zongjun, Zhu Menjun, Dai Hairong, Li Xiaoyan

Food and Machinery

Objective: To establish a rapid method for moisture detection of high cellulose and lignin materials. Methods: The areca nut, a Chinese herbal medicine containing high cellulose and lignin, was selected. Use a near-infrared spectrometer to collect near-infrared diffuse reflectance spectra. Apply NIR Cal modeling software to preprocess the spectral data, select the optimal feature wavelengths, and use partial least squares (PLS) analysis to establish a quantitative model for areca nut moisture content. Results: A quantitative model for areca nut moisture content was acquired, with the coefficient of determination of 0.994 2, the root mean square of the calibration error (RMSEC) …

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Numerical Simulation Of The Effect Of Freezing Sword Structure On The Ice Performance Of Block Ice Machine, Sun Huan, Yang Kai, Liu Xiaotong Mar 2024

Numerical Simulation Of The Effect Of Freezing Sword Structure On The Ice Performance Of Block Ice Machine, Sun Huan, Yang Kai, Liu Xiaotong

Food and Machinery

Objective: To add a freezing sword inside the evaporator of the ice mould of a direct-cooled block ice machine to achieve rapid ice production. Methods: COMSOL was used to simulate the effects of the cross-sectional shape of the freezing sword and the freezing sword inclination angle on the ice production process. Results: As the ice making process continued, the average internal temperature of the ice mould with additional freezing swords of different cross-sectional shapes decreased and the volume fraction of solid phase in the ice mould increasedd with time, but the average internal temperature of the ice mould with additional …

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Establishment And Experiment Verification Of Screw Thrust Model Of Spiral Robot For Granary, Zhao Xianfeng, Yin Qiang, Yu Junpeng, Yang Liu, Zhang Yonglin Mar 2024

Establishment And Experiment Verification Of Screw Thrust Model Of Spiral Robot For Granary, Zhao Xianfeng, Yin Qiang, Yu Junpeng, Yang Liu, Zhang Yonglin

Food and Machinery

Objective： To clarify the interaction mechanism model between screw and grain in grain pile depth, and to determine the mechanical characteristics of screw of spiral robot for granary at different speeds and depths, so as to provide the design basis for the motion control system. Methods： Using mathematical model, combining Janssen grain storage pressure theory and Janosi shear-displacement equation, the shear stress model was established, and then the thrust model of screw was derived from the shear stress model. Through the design and construction of the experimental device, the combination of different speed and pressure was used to carry out …

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Simulation Research On The Transfer And Collection Part Of Warehouse Bottom Surplus Grain Cleaning Device, He Yingzhen, Wang Mingxu, Wang Wei, Li Shubo Mar 2024

Simulation Research On The Transfer And Collection Part Of Warehouse Bottom Surplus Grain Cleaning Device, He Yingzhen, Wang Mingxu, Wang Wei, Li Shubo

Food and Machinery

Objective: To verify whether the structure design of the conveying part and the collecting part of the cleaning device designed for the surplus grain at the bottom of the cottage warehouse is reasonable, and to determine the key parameters of the device operation, so as to avoid the waste of procurement and manufacturing. Methods: Based on discrete element method, EDEM simulation software was used to simulate the operation effect of the transfer part and the collection part, and the drop rate was used as the evaluation parameter. Results: Through the observation and analysis of the simulation results, it was concluded …

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Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin Mar 2024

Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin

Food and Machinery

Objective: A special cutting mechanism for slicing elongated fish with smooth surface was designed. Methods: Taking the slimy eel as the research object, the mechanism of clamping and cutting operation was analyzed. Taking cutting quality and cutting time as test indexes, the influence of main parameters such as clamping wheel speed, cutting tool speed and clamping wheel surface geometry on cutting quality and cutting time were investigated. Results: The main factors affecting cutting quality were blade speed and clamping wheel limit height, and the most important factors affecting cutting time were clamping wheel speed. When the clamping wheel limit height …

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Effects Of Irradiation Methods On Quality And Shelf Life Of Choerospondias Axillaris Pastilles, Mao Qingxiu, Xu Yuanfang, Chen Quling, Zhang Qiling, Li Wenge, Yang Yi Mar 2024

Effects Of Irradiation Methods On Quality And Shelf Life Of Choerospondias Axillaris Pastilles, Mao Qingxiu, Xu Yuanfang, Chen Quling, Zhang Qiling, Li Wenge, Yang Yi

Food and Machinery

Objective: This study aimed to explore the best irradiation method and irradiation dose to treat Choerospondias axillaris pastilles. Methods: C. axillaris pastilles were irradiated with 0～10 kGy gradient dose of 60Co-γ ray and electron beam respectively, the changes of the indexes including microbial load, protein, fat, total sugar, L(+)-ascorbic acid, organic acids, pH value, sensory quality, and the shelf life quality stored in 0～360 days at room temperature were studied. Results: 60Co-γ ray and electron beam irradiation both had bactericidal effects on C. axillaris pastilles, all microbial limit indexes including aerobic bacterial count, coliform bacteria, …

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Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters, Tian Jinjin, Gu Xudong, Zhang Zhe, Zhu Zhiqiang, Ji Xian Mar 2024

Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters, Tian Jinjin, Gu Xudong, Zhang Zhe, Zhu Zhiqiang, Ji Xian

Food and Machinery

Objective: To analyze the effect of apples of different fruit diameters on differential pressure precooling under the same box. Methods: Based on the spherical analogy model and heat transfer theory, the CFD unsteady SST k-ω turbulence model was used to numerically simulate the differential pressure precooling of apples with different air supply air speed, temperature, box opening size and fruit diameter, and three different working conditions were selected for accuracy. The simulation scheme of mixed orthogonal test was used to discuss the effects of different factors and different fruit diameters on the cooling rate and pre-cooling uniformity. Results: …

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Study Of Quality Changes In High Moisture Wheat After Hot Air Drying, Fan Mengke, Chen Pengxiao, Liu Ye, Zhu Wenxue, Jiang Mengmeng, Zhang Yurong, Wang Xiaowan, Wu Jianzhang Mar 2024

Study Of Quality Changes In High Moisture Wheat After Hot Air Drying, Fan Mengke, Chen Pengxiao, Liu Ye, Zhu Wenxue, Jiang Mengmeng, Zhang Yurong, Wang Xiaowan, Wu Jianzhang

Food and Machinery

Objective: To study the effects of different drying processes on the quality of high moisture wheat. Methods: Investigates the changes of wheat quality under different drying processes in three dimensions: appearance quality, nutritional quality and processing quality. Three indicators, namely colour, wet gluten content and drying rate, were selected as response values and combined with response surface analysis to predict the optimal drying process for high moisture wheat. Results: Drying temperature was the main influencing factor. As the temperature increased, the colour of the wheat deepened, the crude protein content decreased, the wet gluten content decreased, the water absorption of …

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