Research Of Braking Way With Electric Control And Oil Free Of Food Bucket Elevator,
2017
School of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China; Experimental Center of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China
Research Of Braking Way With Electric Control And Oil Free Of Food Bucket Elevator, Jin Huawei, Zhang Xin, Chen Qinghua, Xu Shaoyang, Wang Sai
Food and Machinery
The electrical-mechanical brake device with food bucket elevator was designed, based on the traditional hydraulic braking effectiveness. The calculation of "motor + planetary gear reducer + spiral" was conducted, and the movement conversion device, dc torque motor and deceleration moment were analyzed. Moreover, the test was studied by using the similarity principle. The results showed that brake equipment operation of the electrical-mechanical brake device with food bucket elevator was stable and reliable, and brake disc vibration was small. The brake block was quickly, with the parts running normally, and structure design was reasonable. Finally, the food oil free, and the …
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc,
2017
College of Mechanical and Electrical Engineering, Anhui Jianzhu University, Hefei, Anhui 230601, China; The Postdoctoral Workstation of Anhui Province Lu'an Hengyuan Machinery Co., Ltd., Lu’an, Anhui 237100, China
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc, Yang Qingyan, Zhang Kuibang, Chen Rongna, Yuan Jiabao
Food and Machinery
The occasional communication conflict between PU control system and Wincc in the process of PU control for the beer pasteurization machine were investigated in this study. The sterilization machine automatic PU control system were put forward based on OPC and Wincc. Use the C++ to write OPC client and the Wincc as OPC server to realize the data exchange between Wincc and C++ client. In order to realize the intelligent control of PU, the mathematical model between the PU value of the tunnel sterilizer and the temperature of the nozzle was established, and then the PU control algorithm in the …
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013, Fan Zhennan, Tong Litao, Zhou Sumei, Yi Cuiping
Food and Machinery
In order to prepare fresh rice noodle through starter, the survival rate of L. plantarum YI-Y 2013 isolated from natural fermentation liquid was used as target. 3 kinds of protective agent through single factor experiment and Plackett-Burman test were screened, i.e., sorbitol, maltodextrin and glycerin. Moreover, the response surface analysis and fit the regression equations were carried out, and the results indicated that the best protection formula was: sorbitol 1.1 g / 100 g, maltodextrin 24.8 g / 100 g, and glycerol 2.4 g / 100 g. The bacteria survival rate was found arriving to (76.08±2.68)%, close to the prediction …
Detection On Surface Defect Of Apples By Dt-Svm Method,
2017
College of Engineering and Technology, Southwest University, Chongqing 400716, China
Detection On Surface Defect Of Apples By Dt-Svm Method, Qiu Guangying, Peng Guilan, Tao Dan, Wang Zhengrong
Food and Machinery
During the process of apple blemish detection based on machine vision technology, due to the color similarity between stem/calyx and blemish, which greatly decreases the accuracy in apple detection, a method was proposed based on Decision Tree-Support vector machine (DT-SVM) to solve the challenge problem. Firstly, the single threshold method is used to remove the background. Then in the R channel, Connected Component Labeling method and Otsu method were employed to extract object regions (stem, calyx, blemish)，which were used to compute the color, texture and shape features. In the end, adopted the DT-SVM method to distinguish blemishes from the stem …
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage,
2017
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage, Zhao Wanzhu, Gao Yigang, Wang Zengkai, Yu Shuai, Li Guanhao, Xuan Yingchen
Food and Machinery
The effects of selenium germanium yeast on the deposition of selenium and germanium and the quality of Yanbian cattle beef were studied. Test results showed that: selenium enriched germanium yeast could significantly increase the accumulation of selenium and germanium in the striploin and rump. With the increase of the amount of selenium-enriched germanium yeast, the deposition amount of selenium and germanium in Yanbian cattle beef also increased, and the brightness value, pH, TVB-N and drip loss decreased during storage. Red value is on the rise.
Study On The Antioxidant And Whitening Effect Of Rose Fermented Broth,
2017
Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing 100083, China
Study On The Antioxidant And Whitening Effect Of Rose Fermented Broth, Zhao Dan, Cao Yufeng, Ding Wenyu, Wang Changtao, Shi Doudou, Yu Dan, Zhang Jiachan, Li Meng
Food and Machinery
To evaluate the antioxidant, whitening effect and skin safety of rose fermented broth. Method: Rose fermented broth was acquired by fermenting saccharomyces cerevisiae with rose. The skin safety, antioxidant effect and whitening effect were evaluated. The human whole gene expression profile chip was used to explore the whitening mechanism of rose fermented broth. The results showed that the scavenging effect of rose fermented broth on DPPH radical scavenging was obvious and its inhibitory effect on the activity of extracellular tyrosinase was in direct proportional to the concentration. The intracellular tests showed that rose broth had inhibitory effect on tyrosinase activity …
Effect Of Different Extraction Methods On The Extraction Ratio And Antioxidant Activity Of Polysaccharides From Gastrodia Elata Bl.,
2017
Agronomy College, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
Effect Of Different Extraction Methods On The Extraction Ratio And Antioxidant Activity Of Polysaccharides From Gastrodia Elata Bl., Wang Qing, Li Dandan, Pan Yunyun, Wu Wei
Food and Machinery
In order to screen a suitable extraction method for polysaccharides from Gastrodia elata Bl., the hot water extraction, ultrasound extraction and enzymatic hydrolysis were applied to extracting polysaccharides from G. elata Bl.f. glauca S. Chow from Pingwu in Sichuan province, then the polysaccharides extraction ratios and their antioxidant activities were compared. The polysaccharides extraction ratios and antioxidant activities were obviously influenced by the extraction methods. Of them, the extraction ratio of enzymatic hydrolysis was the highest with the value of 50.315%, which was extremely different from the other extraction methods (P＜0.01). The antioxidant activities were in the following order: ultrasound …
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp,
2017
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China; Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp, Liu Guangxian, Zhu Shuilan, He Jialin, Zhou Jinying, Feng Jianxiong
Food and Machinery
To realize the high comprehensive utilization on the byproduct of silver carp, taking the testis sacs of silver carp as the raw material, the effects were studied, including the concentration of citric acid, the temperature, ultrasonic power, ultrasonic time, solid-liquid rate and extraction times on the efficacy extraction of silver carp spermary. On the base of single-factor experiments, and through the orthogonal test, the optimization experiment conditions were as followed: concentration of citric acid 0.45 mol/L, extraction temperature 55 ℃, the ultrasonic time 20 min , ultrasonic power 400 W, ratio of solid-liquid 130, and the extraction times 3 times. …
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis,
2017
College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis, Kong Xiangjia, Wu Qiuying, Xie Yong, Lin Pu, Liu Zhiyu
Food and Machinery
The optimization of phycoerythrin extraction from Porphyra haitanensis were investigated by single experiments and response surface methodology. The single experiments were used to explore the effects on the extraction rate and purity of phycoerythrin by different enzyme amount, ultrasonic time, ultrasonic power, pH and solid-liquid ratio. The best pH and solid-liquid ratio were determined as 5.0 and 140 (g/mL), respectively. Meanwhile, the enzyme amount, ultrasonic time and ultrasonic power were investigated through response surface experiment. The optimal extraction conditions were determined as follows: enzyme amount 0.05 g, ultrasonic time 40 min and ultrasonic power 90% of the rated one. Under …
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum,
2017
College of Food Engineering and Nutritional Science of Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum, Chai Liqin, Yuan Hong, Wang Lixia, Lu Yuehong, Tian Chengrui
Food and Machinery
Zanthoxylum was used as the material. Combined cellulase hydrolysis with response surface method to optimize the Zanthoxylum oleoresin (Z瘙簚oleoresin) extraction process. Results showed that the optimum extraction conditions of Z瘙簚oleoresin as follows: 50% ethanol as extractant, cellulase dosage was 62.3 mg/L, enzymolysis time was 2.3 h, enzymolysis temperature was 50 ℃, liquid ratio was 47.41(mL/g). In this condition, the extraction efficiency of Z瘙簚oleoresin was 37.22%. A total of 47 compounds were identified by gas chromatography-mass spectrometry (GC-MS). Main ingredients were D-limonene, linalool, lauricacid, limonene glycol, alpha-terpineol, ascaridole, citronellyl myristate, xanthoxylin, etc.
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast,
2017
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast, Zhang Gensheng, Zhang Honglei, Yue Xiaoxia, Wang Rui, Chi Tianqi
Food and Machinery
The effects of different hydrostatic thawing temperatures on the quality characteristics of the packed and unpacked frozen chicken breasts by measuring the total texture, shear stress, flesh color, cooking loss, total protein content, pH, TVB-N, and TBARS values. The results showed that the quality of the packed frozen chicken breast after hydrostatic thawing at low temperature was better than the unpacked one. Compared to thawing at other temperature, the shear strength of chicken breast thawing at 12 ℃ was closer to the shear strength of fresh chicken breast, and the total numbers of colony as well as the degree of …
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves, Li Ning, Zhu Wenxue, Bai Xiting, Ma Yitong
Food and Machinery
In order to maximize the utilization of the peony resources, the fresh peony was used as the raw material, and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves, then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability. Taking sugar content as the research index, the optimum process was as follows: ultrasonic power 110 W, time 40 min, sucrose concentra-tion 40%, and sugar content of sugar cane was 32.96%. The rate of sugar permeation was increased. The results of texture profile analysis (TPA) showed that the …
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids,
2017
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids, Lu Yongling, Wang Chen, Liang Yuli, Zhu Kun, Zhu Xiaoyi, Guo Hongmei, Lu Lishuang
Food and Machinery
Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins. As a result, the peak yield and purity of flavonoids can reach 38.56% and 67.80% respectively, when using 20% ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits, and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.
The Process Optimization And Its Aroma Ingredients Of Durian Wine,
2017
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
The Process Optimization And Its Aroma Ingredients Of Durian Wine, Bu Jianzhen, Yu Limei, Zeng Xiaofang, Lin Shaoting
Food and Machinery
The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO2 and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters.
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao, Wang Weishi, Zhang Junhui, Li Ling, Fan Mingcong, Wang Li, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of water-unextractable arabinoxylans (WUAX) on the properties of the dough and the final qualities of traditional Chinese Youtiao were investigated. For Youtiao mixed powder, the water holding capacity had been improved, the change of gelatinization temperature was not significant and peak viscosity fell from 2,222.67 to 2,053.00 mPa·s. The farinographic properties of Youtiao dough was slightly affected by extra WUAX, except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM microstructure of dough showed that the uniform starch granule structure could not be formed in youtiao dough …
Synthesis Of Acetylated Acetylated Cellulos Materials And Application In Reducing Aldehydes In Cigarette Mainstream Smoke,
2017
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan, 450000, China
Synthesis Of Acetylated Acetylated Cellulos Materials And Application In Reducing Aldehydes In Cigarette Mainstream Smoke, Qi Haiying, Li Guozheng, Zhou Hao, Qiu Jianhua, Li Chunguang, Song Weimin
Food and Machinery
In order to selectively reduce the release amount of aldehyde compounds in mainstream cigarette smoke, the acetylated acetylated cellulose was synthesized on the base of microcrystalline cellulose. According to the aldehyde reduction effect, the synthesis conditions were optimized, and then the synthesized material were added in the cigarette filter tip.Results (1) The optimum synthesis conditions of acetylated acetylated cellulose were: cellulose ion concentration 5%, derivatization reagent molar ratio of diketenecellulose=21, the reaction time 3 h, reaction temperature 110 ℃, DMAP as catalyst. (2) When the acetylated acetylated cellulose material were added a dual-filter of cigarette at the amount of 30 …
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes,
2017
Technology Ceter, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, Henan 450000, China
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes, Ding Meizhou, Liu Huan, Liu Qiang, Li Quansheng, Li Longfei, Zhao Le, Wang Haibin, Wang Hongbo
Food and Machinery
In order to study the blending effect of different stem morphology with leaf silk and understand the influence of different stem morphology on the comprehensive quality of slim cigarette, the mixing uniformity of filamentary and flake stems with leaf silk in processing were compared. Moreover, the influence of two kinds of stems on the quality stability of cigarette physical, smoke, sensory and combustion were investigated. The results showed that, compared with the flake stem, filamentary stem blending with leaf silk had higher mixing uniformity and good stability in the process of mixed silk and rolling. The physical quality of slim …
The Application Of Modern Biotechnology In Food Inspection,
2017
College of Biochemical Engineering of Beijing Union University, Beijing 100191, China; Municipal Key Laboratory of Biologically Active Substances and Functional Food, Beijing 100191, China
The Application Of Modern Biotechnology In Food Inspection, Liu Chonghui, Fan Yuchuan, Xu Mingyu, Wei Tao
Food and Machinery
As the modern biological technology has such advantages as strong specificity, high sensitivity and accuracy in detection，it has good application prospect in food inspection. In this paper, discuss and study the application of biological sensor technology, the biochip technology, the ELISA (ELISA) and the PCR in the field of food inspection so as to provide some references for the food test in the future.
The Influence Of Media Supervision On Food Safety Administration,
2017
School of Mathematics and Statistics, Changsha University of Science ＆Technology, Changsha, Hunan 410114, China; Business School, Center South University, Changsha, Hunan 410012, China
The Influence Of Media Supervision On Food Safety Administration, Xiong Shouyao, Du Zhiwei, Cao Yu, Ning Jingheng, Chen Qijie, Wang Jianhui
Food and Machinery
With the development of media, the role of media in the supervision of food safety industry is becoming more and more important, and the impact of media to the subject of supervision and regulation is also growing. Based on the existing literature, this paper elaborates the influence of media regulation on consumers, enterprises and government. To consumers, the media regulation can transmit food safety knowledge and improve the bad condition of information asymmetry; to government, the media regulation can make up the shortages of the government supervision; to enterprises, the media regulation can improve their production behavior. However, the media …
Research And Practice Of Improving Students' Innovative Ability Of Food Discipline By Multidisciplinary Cross,
2017
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Research And Practice Of Improving Students' Innovative Ability Of Food Discipline By Multidisciplinary Cross, Ma Haile
Food and Machinery
It plays an important role in domestic and foreign higher education to use advantages of multi disciplines to cultivate students' innovation ability. Facing the problems existing in food science talent cultivation in our country, paying attention to the knowledge and neglect to cultivation of students' innovative ability, combining the characteristics of the food science, this review presented some research and practice of Jiangsu University in food science students' innovation ability training from food science crossing with engineering, physics and medicine.
