Study On Dynamic Suction Resistance Of Cigarette During Combustion,
2017
Technology Ceter, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, Henan 450000, China
Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin
Food and Machinery
In order to study the changes and the influencing factors of dynamic suction resistance during cigarette combustion, selecting 3R4F as the experimental samples and building the calculation methods for dynamic suction resistance investigated the change of dynamic suction resistance with the position of the combustion line during the combustion. Analyzed the effects of tobacco density, different suction conditions and different suction modes on the dynamic suction resistance of cigarette. Conclusions can be drawn as the following: the dynamic suction resistance of cigarette was increasing first, then decreasing and stabilizing with the position of combustion line, and then increasing; the parts …
A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr,
2017
(Shenzhen Academy of Metrology & Quality inspection, Shenzhen, Guangdong 518131, China
A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian
Food and Machinery
The Cairina moschata DNA component can not be detected by the current duck DNA component detection methods. By downloading Cairina moschata,and Anas platyrhynchos domestica and similar species 12S rDNA sequences and compareing them by using Clustal X2 software to find a specific sequence, a pair of universal primers and two individual specific probes were designed based on the sequence, which construct specific detect Cairina moschata and Anas platyrhynchos domestica DNA components real-time PCR system. This detection system can detect as low as 0.1% adulteration. Results: Using this detection system can detect Cairina moschata and Anas platyrhynchos domestica DNA components from …
Determination Of Pindone In Meat Product By Gc-Ms,
2017
Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli
Food and Machinery
To establish a GC-MS method for determination of pindone in meat products. The effects of ways of extraction and purification on the recovery have been studied. The samples were extracted by acetone and (hexane 11) with dSPE purified column. GC-MS was used for determination by EI. The average recoveries were in the range of 81%～89% at spiked levels of 0.5～5.0 mg/kg. The relative standard deviation of the methods were 3.0%～8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.
Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System,
2017
College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China
Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian
Food and Machinery
The experimental heat pump two-effect direct contact membrane distillation system was developed, and its performance was alsostudied systematically. The results showed that the device could concentrate thermal-sensible liquid under low temperature at atmospheric pressure and run under setting conditions by regulating the auxiliary cooler. The membrane flux and thermal efficiency could be greatly increased with the increasing of material temperature. Under the influence of the combined effect of the membrane component thermal efficiency and the heat pump coefficient, the gained output ratio could achieve 1.58 at 66 ℃.
Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting,
2017
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071001, China
Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting, Miao Qingbo, Wang Wei, Zhang Xiuhua, Li Duo, Li Shanshan
Food and Machinery
A kind of screw extrusion device for shrimp head-cutting was designed. According to the physiological and somatic characteristics, using the characteristic that shrimp head and the shrimp body poor connection, the device relied on the thread groove,which is formed by two parallel helical rollers, to hold the shrimp head and squeeze the shrimp head, to realized the seperation of shrimp body and head. The experimental study on the sample shrimps were selected with a body length from 120 mm to 150 mm. The results showed that the device of using the screw extrusion head-cutting was well, the head-cutting rate was …
Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer,
2017
College of Engineering, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer, Lu Lei, Wu Mingliang, Cedric, Xie Wei, Xiang Wei
Food and Machinery
In order to explore the influencing factors of water loss rate per unit time during rapeseed drying, the optimum drying technological parameters of rapeseed under whirlwind drying were studied. The drying experiments were also carried out by using the self-made whirlwind drying machine of rapeseed. The singleand multi factors rotating orthogonal tests were undertaken by choosing the main factors including drying temperature, air velocity and the diameter of the inner diameter of the whirlwind dryer. The single factor test showed that the drying temperature, the air velocity and the diameter of the inner hole of the whirlwind dryer were the …
Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology,
2017
School of Electromechanical Engineering, Guangdong Bai yun University, Guangzhou, Guangdong 510450, China
Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology, Zhong Xiaohua, Cao Yuhua, Zhang Yongqing, Xiao Chengjun
Food and Machinery
Based on machine vision technology, a non-destructive sorting system for full surface information of jujube is designed. The whole machine consists of several parts, including automatic feeding mechanism, sorting mechanism, conveying and attitude adjustment mechanism, grading actuator, detecting and controlling part. Based on theory of mirror reflection principle, an inspection mechanism that can provide the full surface information to the Image processing software is designed to capture a top image, a bottom image and two side images of jujube at the same time, then the problem that the previous sorting system cannot acquire a whole surface information of the red …
Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform,
2017
Changsha University of Science and Technology, Changsha, Hunan 410114, China
Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform, Pan Quan, Zhang Zhe, He Shanghong, Liu Guoliang
Food and Machinery
Fatigue destruction is the main way for scissors arms to lose effectiveness in the scissors aerial work platform in the actual situation. Through finite element modeling of scissors arms established by ANSYS and static strength analysis, the region of stress concentration of scissors arms has been concluded. Stress condition of different locations in scissors structure has been found by setting monitoring sites. It has been showed that the stress condition of the initial position of scissors arms is the biggest, and the maximum stress location lies in the hinge hole of legs of lifting cylinder at the bottom of the …
Study On Mechanical Property Of Planar-Lonkage Mechanism,
2017
College of Mechanical Engineering, Xijing University, Xi’an, Shaanxi 710123, China
Study On Mechanical Property Of Planar-Lonkage Mechanism, Huang Pengfei
Food and Machinery
The kinematics characteristic of planar-linkage mechanism is analyzed based on mechanism theory. Through digital modeling and dynamic simulation technology, a functional simulation model of crank-rocker mechanism is set up, and then the design parameters of kinematic are obtained. Because boundary conditions of the finite element model is defined through seamless input of dynamic loads on Simulation modules, stress and deformation analysis of individual component and different subassembly are realized conveniently, and the accuracy and reliability of the statics analysis is improved effectively. Frequency and vibration mode of the mechanism in limit position are calculated through modal analysis. Besides, modal characteristic …
Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature,
2017
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education, Tianjin 300384, China
Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature, Shen Wenjiao, He Xinyi, Zhen Runying, Feng Changlu, Liu Bin
Food and Machinery
The effects of the addition of chilli seed oil and different packaging methods of pork meat at 4 ℃ were studied, on the texture, color difference, water retention, volatile nitrogen, TBARS and colony count, to explore the preservation effect on pork meat emulsion. The results indicate that the red value of the meat emulsion was increased by the addition of chilli seed oil, and the addition had a positive effect on the pH and hardness of the meat emulsion. The fat oxidation and the protein oxidation of the meat emulsion get slow by the combination of the chilli seed oil …
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam,
2017
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing
Food and Machinery
In order to control the browning and quality deterioration of fresh-cut yam and extend its shelf life, By using the onion oil extracted from onion, which was combined with citric acid and chitosan, taking the L* values and sensory score as index, the formula of compound preservative for fresh-cut yam was optimized by single factor and orthogonal experiments. The results showed that the optimal formula of preservative for fresh-cut yam was 0.6% onion oil + 1.0% citric acid + 1.0% chitosan. This formula could significantly inhibit the activities of polyphenol oxidase(PPO) and peroxidase(POD), reduce relative conductivity and the accumulation …
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum,
2017
Sichuan Agricultural University, Agronomy College, Chengdu, Sichuan 611130, China
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei
Food and Machinery
Compared with fresh chrysanthemum, drying, freeze-drying, 4 ℃ and -20 ℃storage of fresh chrysanthemum were used to study the effects of different processing and storage methods on the main chemical component of edible chrysanthemum. The results showed that the contents of main chemical component of edible Chrysanthemum were different for processing and storage in different way. Amino acid and chlorogenic acid contents of drying chrysanthemum were higher than those of the fresh chrysanthemum, while the other contents were obviously less than those the fresh chrysanthemum; soluble sugar content of freeze-drying chrysanthemum was higher than that of the fresh chrysanthemum. The …
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil,
2017
School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant …
The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan,
2017
College of Food Science Southwest University, Chongqing 400716, China; Chongqing Food Technology Institute, Chongqing 400042, China
The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng
Food and Machinery
In this study, different doses of konjac gum powder (KGM) were administered to Kunming mice to study their the anti-drunk hangover effects and its mechanism, and the model was made by intragastric administration of 56 %vol liquor of Red Star Erguotou, China. The results showed that the middle dose (240 mg/kg) and high dose (400 mg/kg) of KGM could effectively prolong the climb time and Latency time of drunkenness, and could significantly shorten the drunken mice sleeping time and sobering time. The ethanol concentration of serum in the high and middle dose groups was significantly lower than that in the …
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro,
2017
College of Life Science, South China Normal University, Guangzhou, Guangdong 510631, China
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang
Food and Machinery
The in vitro antioxidant and the antimicrobial activities of four flavonol compounds (Galangin, Kaempferide, Kaempferol and Quercetin) extracted and separated of Alpinia officinarum Hance rhizomein were studied. The results showed that quercetin had most significant antioxidant activity among the four flavonoids. Moreover, the antioxidant activity of the other three flavonol compounds in order, Kaempferol (highest), Kaempferide, Galangin (lowest). However the ABTS radical scavenging experiment results showed that the antioxidant activities of the three compounds were the same. The further antimicrobial experiment results showed that four flavonol compounds had antimicrobial activity to Staphylococcus aureus. S. aureus and Bacillus subtilis were two …
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis,
2017
Mechanical Engineering School, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, Wuxi, Jiangsu 214122, China
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei
Food and Machinery
The cell disruption is an important step during the extraction of phycocyanin from Spirulina Platensis. Six methods including swelling, ultrafine shearing, ultrasonication, freezing and thawing, swelling-ultrafine shearing and swelling-ultrafine shearing-ultrasonication were applied to break the cell-wall of S. plarensis. The effects of differentwall-broken methods were evaluated based on the the yield of the phycocyanin. The yield rates of phycocyanin extraction were 8.90%, 7.38%, 8.0%, 8.26%, 9.22%, 8.88%, Respectively,by using the swelling, ultrafine shearing, ultrasonication, thawing and swelling, swelling-ultrafine shearing, swelling-ultrafine shearing-ultrasonication. Finally, the swelling-ultrafine shearing was considered as the best way to break the wall, with swelling for 12 h …
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin,
2017
School of Chemistry and Material Science, Guizhou Normal University, Guiyang, Guizhou 550001, China
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei
Food and Machinery
The content of polysaccharide was determined by phenol sulfuric acid method. The research investigated FL-3 resin on the adsorption and desorption effect of Gentiana scabra Bunge polysaccharide. FL-3 resin was used to purify the polysaccharide. Using the adsorption rate and desorption amount of polysaccharide as the index, the FL-3 resin purification process of polysaccharide was studied. The optimum conditions for the adsorption and resolution of polysaccharide by FL-3 resin were obtained. The experimental results showed that the polysaccharide can be effectively adsorbed and desorbed by the FL-3 resin. The optimum purification conditions were as follows: the sample concentration was 5 …
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles,
2017
National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu
Food and Machinery
The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T0, TP, TC, TC－T0 and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated …
Effect Of Dry-Pulping Technology On Quality Of Soymilk,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing
Food and Machinery
Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress. Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk. Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 111 (g/mL), and 30 min, respectively. Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 112 (g/mL), and 15 …
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation,
2017
Department of Public and Health, Jilin Medical University, Jilin, Jilin 132013, China; Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province, Jilin, Jilin 132013, China
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei
Food and Machinery
To research the best optimum parameters of yeast fermentation, provides reference for the development of buckwheat health fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor test and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermentation time, the optimal fermentation technology was gotten. The optimal fermentation conditions were: water addition 75%, fermentation temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids content was from 4.895 mg/g to 5.314 …
