Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery,
2017
School of Mechanical Engineering of Xijing University, Xi’an, Shaanxi 710123, China
Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei
Food and Machinery
For adapting to high speed development of the rotating machinery, the dynamic simulation was studied based on a box of certain typed reducer. The rotational speed and output loads of the reducer were simulated by step function, and dynamic simulation and loads calculation of the reducer were done in environment of ADAMS/View. Finite element model of the reducer box was set up by ANSYS platform, and harmonic response analysis of the box was carried out on the basis of its modal analysis, thus then curves such as amplitude-frequency response, stress-frequency response from 45 Hz to 115 Hz were acquired, and …
The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design,
2017
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li
Food and Machinery
Aiming at the problems existing in traditional food packaging design, solutions were seek from the perspective of folk art. Through classification and analysis of the emotional elements of folk art visual, touch, hearing, explored the folk art emotional element applied to the traditional food packaging vision (graphic, color, typography), touch (material), hearing, smell, taste design approach and methods, which offered the references for the development of traditional food packaging design, and inheriting of folk art.
Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan
Food and Machinery
Fresh-cut hang cabbage cleaned by 1.8 mg/L ozone water was selected as the experimental material, the effect of keeping fresh on fresh-cut Hang cabbage was studied by different gas composition modified atmosphere packages, such as CK for air, A for 5% O2+ 5% CO2 +90% N2, B for 5% O2+10% CO2+85% N2, C for 10% O2+5% CO2+85% N2, D for 10% O2+10% CO2+80% N2. It showed that the 5% O2+10% CO2+85% N2 …
Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut,
2017
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut, Zhang Shuyuan, Wu Xiaocong, Jin Wenping, Guo Yanming, Zhang Linyu, Dong Ming
Food and Machinery
The Chines chestnut was treated by different power microwave for 3 min treatments, and stored for 180 days at 3 ℃. Studied the effects of low power microwave treatment on respiration intensity, weight loss rate, decay rate, reducing sugar content, amylase activity, VC content, catalase activity, peroxidase activity and MDA content in chestnut. Results: The low intensity microwave treatment with 65 W/3 min had the best inhibition effect on catalase activity; the treatment with 130 W/3 min had better inhibition effect on peroxidase activity and MDA content; the treatment with 260 W/3 min could effectively reduce the weight loss …
Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan
Food and Machinery
Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt. With 0%, 5%, 7% and 9% salt content respectively, the freshness, biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point (-0.5 ℃±0.4 ℃) and storage at 4 ℃. The results showed total volatile basic nitrogen (TVB-N) of the fillets decayed after 50, 60, and 70 d. After storage for 70 days, biogenic amine of fillets reached 243.32, 210.10, 180.15 and 174.54 mg/kg and their equivalent umami concentration (EUC) reached 0.99, 1.90, …
Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon,
2017
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon, Wang Fang, Li Xuewen, Huang Yu, Hou Junnan, Yang Jing, Xie Yuan
Food and Machinery
To evaluate the postharvest quality and physiological index of Xinjiang melon, rapeseed meal hydrolyzate was used on it under 25 ℃, relative humidity 55%～60% surroundings. Results showed the hydrolyzate of rapeseed meal could decrease the respiratory intensity, weight loss rate and relative electrical conductivity of muskmelon, maintained the fruit hardness, sugar, acid and vitamin C content, inhibited the increasing of malonaldehyde content, improved the activity of peroxidase. Thus could maintain the quality and flavor of muskmelon fruit. Rapeseed meal hydrolysate can be used as a natural preservative for muskmelon postharvest storage.
Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging,
2017
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China
Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie
Food and Machinery
The quality of tomato products is significantly degraded due to defects on raw processing tomatoes such as insect hole or mildew. This research aims to investigate the potential of using visible/ near infrared (Vis/NIR) hyperspectral imaging for detection of insect hole and mildew on raw processing tomato. Tomato samples were imaged using a hyperspectral imaging system that covers a spectral range from 408 to 1013 nm. To images, region of interests (ROIs) were manually selected to extract mean spectra on every individual samples. Principal component analysis (PCA) was performed on the extracted spectra to select three optimal wavelengths (550, 750, …
Numerical Simulation And Optimization On Temperature Field In Large Cold Store,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing
Food and Machinery
A three-dimensional numerical model included the inside and outside environment of the cold store, and air curtain of the big cold store was established in this study. The steady and unsteady simulations of the temperature field were performed by using numerical simulation software, and the relative results were used for experimental verification. It turned out that experimental verification was basically coincidence with the results of the simulations. Acquired from analyzing the results of simulations, although the temperature field in the cold store reached the required temperature range, the distribution of temperature field near stacking goods was not balance completely, due …
Quality Changes And Correlation Of Yak Meat Under Transport Temperature,
2017
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Academy of Animal and Veterinary Sciences, Xining, Qinghai 810016, China
Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin
Food and Machinery
Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed. Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P＜0.05); shear force of yak meat significantly decreased (P＜0.05); the color of yak meat had no significant difference（P＞0.05）. Correlation analysis indicated that there were significantly correlation of transport temperature with drip …
Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity,
2017
The School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity, Hu Yuhang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping
Food and Machinery
In this study, the degree of hydrolysis (DH) and polypeptide content were index optimization for corn gluten meal of hydrolysis process. Under the condition of pH 8.5, 60 ℃, orthogonal experiment to obtain the optimal combination for: amount of enzymeenzyme 3.5 g/100 g, hydrolysis time 2 h, solid-liquid ratio 1︰20 (g/mL); on this condition, the DH is 27.02%, peptide content is 85.23%. Meanwhile, optimized the decolorization technology, the best conditions: temperature 50 ℃, pH 3.5, activated carbon dosage: 1.5 g/100 mL, decoloring time 45 min; under the condition, corn peptide yield was 77.86%, the decolorization rate was 87.27%. After decoloring …
Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;State Key Laboratory of Food Science &Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product, Gu Jiao, Yang Ruijin, Xie Bin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Purification of tea saponin with macroporous resin and the changes of properties of the product were investigated. With comparisons of eight kinds of macroporous resin with different polarity to the crude tea saponin through static adsorption and dynamic adsorption, XR910X resin was selected to refine the tea saponin. Moreover, it was found that the tea saponin adsorption by XR910X would be matched by Freundlich Model. The optimal purification conditions were as following: the loading sample was crude tea saponin solution with pH 6.0, and the loading volume 1 BV, loading velocity 1.71 BV/h. Then 0.05 g/100 mL NaOH solution was …
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants,
2017
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda
Food and Machinery
In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed …
Optimization On Foam Separation Process For Spinach Leaf Protein,
2017
Department of Chemistry, Qinghai Normal University, Xining, Qinghai 810008, China
Optimization On Foam Separation Process For Spinach Leaf Protein, Liu Long, Zhang Wei, Chen Yuantao, Liu Haibin, Gao Zhongchao, Lei Lei
Food and Machinery
In order to develop and utilize spinach leaf protein resources effectively, the spinach leaves were used as raw material in this work. Based on the single factor experiments, Box-Behnken design was adopted to investigate the influence of four factors: the dilution ratio, gas velocity, temperature and pH on recovery rate and enrichment ratio of leaf protein from spinach leaves. The optimum conditions for the foam separation of spinach leaf protein were found: diluting time of 16 times, gas velocity of 260 mL/min, temperature of 40 ℃, pH value of 7.5. Under these conditions, the recovery and enrichment ratio reached to …
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke,
2017
Techenology Center of China Tobacco Henan Industry Co. DLtd, Zhengzhou, Henan 450000, China
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke, Hu Shaodong, Liu Huan, Wang Pengfei, Wang Hongwei, Yu Jianchun, Yang Jinchu
Food and Machinery
In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci). The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The phenol reduction performance of modified chitosan was evaluated with a simulation device. The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples; ② …
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin,
2017
Affiliated Hospital of Yanbian University, Yanji, Jilin 133002, China
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai
Food and Machinery
To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that …
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes,
2017
Guangdong Food and Drug Vocational College, Guangzhou, Guangdong 510520, China
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes, Yao Yujing, Yang Zhao, Huang Jiajia, Cui Chun
Food and Machinery
The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster. The degree of hydrolysis (DH) and sensory analysis of oyster as index parameter, and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster. The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed. The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 21（w/w）, and the quantity of compound enzymes was 0.1% （\[E\]/\[S\]）, at 60 ℃ for 24 h in the solution of pH …
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake,
2017
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian
Food and Machinery
The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature,
2017
Longdong University, Qingyang, Gansu 745000, China
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng
Food and Machinery
In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R2>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10-7 m2/s to 5.03×10 …
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin
Food and Machinery
In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed …
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs),
2017
Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo
Food and Machinery
For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …
