Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control,
2020
College of Bioscience and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061 , China
Design And Experiment Of Box Type Hot Air Drier For Fruits And Vegetables Based On Temperature And Humidity Control, Ju Hao-Yu, Zhao Hai-Yan, Yu Xian-Long, Zhang Wei-Peng, Wang Hui, Gao Zhen-Jiang, Xiao Hong-Wei
Food and Machinery
The box type hot air dryer with controlled temperature and humidity was designed. The drying machine mainly consists of internal recycle fan, heating system, humidifying equipment, weighing unit, and automatic control system. The experiment result showed that under 60 ℃ and 20% relative humidity, internal temperature and relative humidity were uniform and drying time was consistent in different positions with no significant differences. The material temperature changing curves seemed to be consistent under the same enthalpy value drying condition. Additonally, step-down relative humdity dyring method improve drying efficient a lot.
A Thermostatic Control System For Food Drying Equipment Based On Platinum Resistance And Hardware Closed-Loop Control,
2020
Hunan Automotive Engineering Vocational College, Zhuzhou, Hunan 412001 , China
A Thermostatic Control System For Food Drying Equipment Based On Platinum Resistance And Hardware Closed-Loop Control, Shu Wang, Chen Guang-Wei
Food and Machinery
Aiming at the problems of low control precision and slow response speed of the existing food drying equipment thermostatic control system, this paper presents and designs a kind of food drying equipment thermostatic control system based on platinum resistance as temperature sensing device and hardware closed-loop control circuit for constant temperature control. The test results show that the constant temperature error of the system is within ±0.1 ℃, and the average response time of constant temperature is 4 min 56 s, which can effectively improve the system constant temperature control accuracy and response speed.
Design And Test Of Automatic Batch Weighing Equipment Based On Plc Control,
2020
Tianjin Sino-German University of Applied Sciences, Tianjin 300350 , China
Design And Test Of Automatic Batch Weighing Equipment Based On Plc Control, Li Lei, Wang Lei, Zhou Jing
Food and Machinery
In order to improve the weighing accuracy and realize the automation of batching process, a set of automatic weighing and batching equipment based on PLC is designed. The equipment includes three sets of silo assembly, which can store and supply different solid materials according to the formula. The function of control system includes formula management, parameter debugging, automatic weighing, alarm display and so on. The material feeding process is not only divided into coarse feeding and accurate feeding, but also introduces compensation coefficient,which effectively improves the weighing accuracy. By analyzing the test results, the equipment improves the weighing accuracy, it …
Study On The Control System Of The Automatic Filling Machine For The Oil And Pepper With Multi Particle State,
2020
Guizhou Forestry School, Guiyang, Guizhou 550201 , China
Study On The Control System Of The Automatic Filling Machine For The Oil And Pepper With Multi Particle State, Long Fei-Fan, Li Rong-Long, Liu Fang
Food and Machinery
In order to improve the automatic filling level of multi particle oil capsicum materials, a new generation of oil capsicum filling machine control system is developed by using PLC control technology in combination with the physical characteristics of oil capsicum materials and the filling process requirements of the enterprise. The control system is debugged and filled with 210, 220 and 280 g bottles of Laoganda oil capsicum series products. The results showed that the qualified rate of the control system was 100%, the filling speed was about 411 bottles/hour, and the average solid content of each bottle was about 63.6%. …
Research On Modification Of Flow Calculation Of Screw Feeder,
2020
Jiangxi Teachers College, Yingtan, Jiangxi 335000 , China
Research On Modification Of Flow Calculation Of Screw Feeder, Lin Yuan, Xu Chang-Bin, Zhou Xiang-Ming, Cheng Shuai-Peng
Food and Machinery
For the problem that the actual flow detection value of the screw feeder differs greatly from the calculation value of the traditional calculation formula, an RSM eperimental design is used to modify the flow calculation formula of the screw feeder. Considering the complexity of the actual test, the ratio of the flow value measured by the discrete element simulation and the value calculated by the calculation formula is used as the response, and the RSM experimental design is designed by taking the screw pitch, speed, and pipe diameter that significantly affect the flow difference as the factors. The second-order regression …
Innovation Of Food Packaging Design Under The Trend Of Multi-Sensory Design,
2020
Suzhou University, Suzhou, Jiangsu 215000 , China
Innovation Of Food Packaging Design Under The Trend Of Multi-Sensory Design, Zhang Da-Lu
Food and Machinery
The multi-sensory packaging design is made through establishing channels outside of the visual senses, which can enhance the sensory stimulation for consumers, and promote the emotional communication between products and people. It is more fun and interactive, in line with the humanization design concept. The multi-sensory packaging design is different from general packaging design, which make the customers not only from the visual sense experience, but pay more attention to the value of the tactile experience, deepen the sensory experience emotional impact, and improve the product identification from the multi-sensory experience. It is pointed out that multi-sensory packaging design should …
Unfamiliar Thinking Expression Of Local Food Packaging Design,
2020
Research Center of Chinese Village Cultures, Central South University, Changsha, Hunan 410083 , China
Unfamiliar Thinking Expression Of Local Food Packaging Design, Chen Qin-Xue
Food and Machinery
Aiming at the obvious reality of the homogenization phenomenon, the significance of the defamiliarization expression in the local food packaging design was expounded. The multi-dimensional expression was carried out, including the defamiliarization of the local food packaging design in terms of concept presentation, visual stimulation, function expansion, and situation creation. The direction of the future local food innovation design was also prospected.
Effect Of Modified Atmosphere Packaging On Fresh-Keeping Of Mixed Fresh-Cut Fruits And Vegetables,
2020
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122 , China
Effect Of Modified Atmosphere Packaging On Fresh-Keeping Of Mixed Fresh-Cut Fruits And Vegetables, Xu Chun-Lei, Wang Jia, Li Chang-Hong, Cui Jie-Yu, He Jia, Pu Yan-Qing, Lu Li-Xin, Wang Qing
Food and Machinery
With air filled in the box as a control group, three groups of different atmosphere-packaging atmosphere ratio, pre-treated four mixed fresh cut fruits and vegetables of carambola, Dangshan pear, cucumber, wheatgrass, stored at 4 ℃, Determine and analyze the quality of mixed fresh-cut fruits and vegetables by measuring and analyzing its physical and chemical indicators. The results showed that the mixed fresh-cut fruits and vegetables treated with 5% O2+5% CO2+90% N2 had higher sensory quality after 8 days of storage, lower weight loss rate, good color and hardness, and lower soluble solids content. Growth is …
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit,
2020
Guiyang University, Guiyang, Guizhou 550005 , China
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Food and Machinery
Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, VC content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the …
Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation,
2020
College of Engineering, South China Agricultural University, Guangzhou, Guangdong 516042 , China
Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation, Zhang Qian-Qian, Xu Sai, Lu Hua-Zhong
Food and Machinery
In order to realize the visible/near infrared spectroscopy nondestructive testing of the internal quality of orange fruits, Trace pro software is used to carry out optical simulation analysis on the designed orange fruit online testing and conveying tray model. referring to the luminance/illuminance value in the simulation result, the tray model with higher value is processed in kind, and is tested and verified by combining with the actual spectrum testing platform.The simulation results show that the optimal shape parameters of the achievement transfer tray were: outer diameter 80 mm, inner transverse diameter 55 mm, inner longitudinal diameter 50 mm, and …
Prediction Method Of Banana Pulp Defect By Machine Vision,
2020
School of Mechanical Engineerin, Hubei University of Technology, Wuhan, Hubei 430068 , China
Prediction Method Of Banana Pulp Defect By Machine Vision, Zhang Zheng, Xiong Sheng-Hui, Wang Sun-Qiang, Hu Ling-Hui
Food and Machinery
In view of the problem that it is difficult to predict the inner pulp defect of banana, the machine vision technology is employed to recognize the image of banana peel and pulp, and then fits the recognition parameters to get the prediction model of pulp defect. The collected image, grayed and filtered, is recognized by double threshold and morphological analysis to extract banana peel, banana pulp, banana peel black spot and banana pulp defect. Thereafter, the total number of pixels in the extracted region is calculated, and the total number of pixels is taken as the area of the region. …
Optimization Of Preparation Technology And Structural Characterization Of Tilapia Scale Collagen Peptide Ferrous Chelate,
2020
Jiangxi Normal University National Freshwater Fish Processing Technology R & D Professional Center,Nanchang, Jiangxi 330022 , China ；Jiangxi Normal University Jiangxi Province Freshwater Fish High-valueUtilization Engineering Technology Research Center, Nanchang, Jiangxi 330022 , China
Optimization Of Preparation Technology And Structural Characterization Of Tilapia Scale Collagen Peptide Ferrous Chelate, Tang Shun-Bo, Tu Zong-Cai, Sha Xiao-Mei, Zhang Yao, Zhang Lu
Food and Machinery
The peptide ferrous chelate was prepared using tilapia scale collagen peptide and ferrous chloride salt as raw materials, and its optimal chelating conditions and chelate structure were investigated. Using chelate yield as an indicator, the chelation conditions were optimized by single factor and response surface methods; The structure and amino acid composition of the chelate were analyzed by scanning electron microscope, Fourier infrared spectroscopy, X-ray diffraction and amino acid analysis. The results showed that the optimal reaction conditions for preparing the chelate were pH 5.30, peptide concentration 3.00%, and peptide to iron mass ratio 3.2∶1.0. Under these conditions, the chelation …
Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin,
2020
College of Food Science Heilongjiang Bayi Agricultural University, Daqing, Helongjiang 163319 , China
Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin, Xiao Jun-Qi, Zhai Ai-Hua, Zhang Dong-Jie
Food and Machinery
The Vigna umbellata lectin as the research object, based on the results of single factor experiments, the extraction process is optimized by response surface experiments. Further purification was made by using ammonium sulfate fractionation precipitation method,Q Sepharose XL anion exchange chromatography, phenyl FF HP hydrophobic chromatography and Sephadex G-50 gel filtration chromatography, and the protein was analyzed by SDS-PAGE electrophoresis. The results showed that the optimum extraction parameters were as follows: PBS is used as the extracting solution, the ratio of material to liquid was 1∶23 (g/mL), pH value was 7.8, and the duration was 14 h and the agglutination …
Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon,
2020
Department of Food Science, Foshan Polytechnic, Foshan, Guangdong 528137 , China ；GuangdongProvincial Food Safety Testing and Traceability Technology Application Public Training Center, Foshan,Guangdong 528137 , China
Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Ye Hong
Food and Machinery
In order to determine the nutritional quality and antioxidant activity of melon seed oil, the oil was extracted from the dried Leping melon seeds seed by solvent method, and its basic physical and chemical indexes were measured. The fatty acid composition, triglyceride, tocopherol, and sterol composition of melon seed oil were analyzed by the method of GC(gas chromatography) and LC(liquid chromatography), and its antioxidant activity was evaluated. The results showed that the basic physical and chemical indexes of Leping melon seed oil met the national standard of edible oil; fatty acid analysis revealed that the content of unsaturated fatty acid …
Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius,
2020
Medical College, Shaanxi Institute of International Trade, Xianyang, Shaanxi 712046 , China
Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius, Xu Hai-Yan, Peng Xiu-Juan, Wang Shan, Liu Yan-Hong, Liu Feng
Food and Machinery
In this study, the water-extracted ethanol precipitation method was used to extract Polysaccharides in Pyropolyporus Formentarius (PFPS), and the capacities of scavenging DPPH and ABTS were analyzed. Different concentrations of PFPS were used to detect the resistant abilities against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and Micrococcus tetragenus, and the relative minimum inhibitory concentration (MIC) were also determined. The results showed that PFPS could eliminate DPPH and ABTS. When the concentration of PFPS was 1.0 mg/mL, the ability of scavenging DPPH and ABTS exceeded that of the BHT control, while was weaker than the VC reference substance. …
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix,
2020
College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology,Shijiazhuang, Hebei 050018 , China
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang
Food and Machinery
To study the physicochemical properties and antioxidant activity of ethanol-graded polysaccharides of Glehnia Radix. Four kinds of polysaccharides of Glehnia Radix (GLP-30, GLP-50, GLP-70, GLP-residual) were fractionated and purified by water extraction and alcohol precipitation. Fourier transform infrared spectroscopy, high performance liquid chromatography, and gel permeation chromatography, scanning electron microscopy, and differential scanning calorimetry-thermogravimetric analysis were used to evaluate the physicochemical properties and structure characteristics of polysaccharides. The antioxidant activities were also studied. The four polysaccharides of Glehnia Radix have the typical groups of polysaccharides, but the results of differential scanning calorimetry are quite different, which may be due …
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii,
2020
College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan, Hebei 056038 , China
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Food and Machinery
In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology,
2020
South China Sea Fisheries Research Institute of Chinese Academy of Fishery Sciences, Key Laboratoryof Aquatic Products Processing, Ministry of Agriculture and Rural Areas, Guangzhou, Guangdong 510300 ,China ；College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306 , China
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi
Food and Machinery
The large yellow croaker liver was used as the raw material, and the optimal protease was used to extract and extract the large yellow croaker liver oil. Taking the large yellow croaker liver oil extraction rate as an evaluation index, the best enzymatic extraction process was determined through single-factor experiments and response surface experiments. The extraction rate, quality, and fatty acid composition of the large yellow croaker liver oil were compared with those obtained by light alkali method. The results showed that the best enzymatic extraction conditions were as followed: for large yellow croaker liver was using neutral protease, the …
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck,
2020
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China ；Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha,Hunan 410128 , China
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Food and Machinery
In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …
Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips,
2020
Changsha Food and Drug Information and Evaluation and CertificationCenter, Changsha, Hunan 410013 , China
Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips, He Wei
Food and Machinery
Nutritional components of highland barley flour were analyzed, including protein, fat, ash, moisture and amino acids. The processing parameters for highland barley chips was studied, including extrusion puffed, pre-drying and roasting. The results showed that, in the highland barley flour, the protein contents of protein, fat, moisture and ash were 10.23 g/100 g, 2.51 g/100 g, 8.41 g/100 g, and 1.86 g/100 g respectively. Highland barley flour contained 17 amino acids, and the contents of total amino acid were 9.471 g/100 g. The optimum preparation of extrusion puffed conditions were determined as follows: barrel temperature of T2 to T6 were …
