Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes,
2019
Xiangyang Cigarette Factory, China Tobacco Hubei Industrial Co., Ltd., Xiangyang, Hubei 441000, China
Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes, Yuan Haixia, Zheng Xi, Zhang Shenghua, Xia Zilong, Lan Zhichao, Li Jun, Wang Shanshan, Guan Aizhang, Zeng Jing, Zhang Kai
Food and Machinery
To reduce the stem sliver content in cut tobacco of slim cigarettes and the cut tobacco content in online removed stem sliver, improve cut tobacco size distribution, and enhance product quality and its stability of slim cigarettes, a three-stage flexible pneumatic separation system was designed adapting to high-flow pneumatic separation of cut lamina of slim cigarettes based on the two-stage pneumatic separation system of cut lamina. The system was mainly made up of input unit, loosening roller, three-stage pneumatic separation tanks, cyclone blanker (settling blanker), transportation unit, output unit, dust extraction pipe and other parts. Its first and second stage …
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural,
2019
School of Architecture and Art, Central South University, Changsha, Hunan 410083, China
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural, Qu Yundong, Mao Han, Zhu Li
Food and Machinery
In view of the current Chinese red wine packaging design lack of national cultural identity, positioning is unclear, brand characteristics weakened and other phenomena. Explore the concept of fengshui, fengshui keeping in good health and fengshui aesthetics in Chinese traditional fengshui culture, and its inheritance and use on the “Hong Kong red” wine brand shaping and packaging design，the purpose is to create the “fengshui red wine” series of products. In trying to bring health and good luck of people's daily life, at the same time, realize their own “good fengshui, good life” management value idea.
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets,
2019
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets, Jin Zhi, Guan Zhiqiang, Lin Min
Food and Machinery
Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca2+-ATPase) were used as indicators to investigate the time interval. The next series of …
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures,
2019
College of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures, Zhou Tao, Wu Xiaoying, Luo Haibo, Man Wenzeng, Wang Rui, Wan Chenyue
Food and Machinery
In this study, the quality and dominant spoilage flora in products of crayfish during 4 and 25 ℃ storage were studied. The shelf life was determined by measure its physical and chemical indicators. Microbial genomic DNA was extracted from the collected samples, and the changing trend of microbial community was analyzed by high-throughput sequencing technology. Results showed that, with the extension of storage time, species diversity decreased gradually. The dominant flora at 4 ℃ were Oceanobacillus (81.522%) and Shewanella (3.625%). The dominant flora at 25 ℃ were Hathewaya (78.700%), Bacillus (12.380%) and Clostridium sensu stricto (8.707%). This study provided a …
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package,
2019
Jiangnan University, Wuxi, Jiangsu 214122, China
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package, Cheng Xueyu, Qian Yihan, Lu Lixin
Food and Machinery
In this study, a moisture diffusion model of two-component food rice made wafer under a non-permeable packaging condition was established on the basis of water adsorption kinetics experiment and water diffusion coefficient theory under the condition of 23 ℃; The relation between water content and time change of water diffusion among components was calculated based on the Fick’s law, initial conditions, boundary conditions and moisture sorption isotherm, and then the model-calculated of moisture diffusion were tested and analyzed by experiment when the moisture content was between 0.02 and 0.12. The results showed that the experimental data could be tted with …
Recognition Of Plant Diseases And Insect Pests In Potato Based On Machine Vision Image Extraction,
2019
Shijiazhuang University of Applied Technology, Shijiazhuang, Hebei 050081, China
Recognition Of Plant Diseases And Insect Pests In Potato Based On Machine Vision Image Extraction, Wang Yi
Food and Machinery
In order to improve the detection and recognition ability of potato internal diseases and insect pests, image visual feature recognition method was used to detect potato diseases and insect pests, and a method of potato internal diseases and insect pests feature recognition based on machine vision image was proposed. A two-dimensional visual image acquisition model of potato internal diseases and insect pests was constructed, and the visual images of potato internal diseases and insect pests were detected by block fusion, and the characteristics of diseases and insect pests were detected according to the distribution of potato green leafin texture. The …
Study On Antioxidant Components And Antioxidant Activities Of Peels Extracts From Sweet Orange In Hunan Province,
2019
Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; College of Food Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Study On Antioxidant Components And Antioxidant Activities Of Peels Extracts From Sweet Orange In Hunan Province, Li Juan, Niu Zeyu, Yue Xiangqi, Xie Xuan, Fu Xinjing, Lu Jun
Food and Machinery
Eight kinds of sweet orange peels extracts were investigated to compare their antioxidant active ingredients and antioxidant capacity. The results showed that the highest level of the content of polyphenols, flavonoids, tannins and vitamin C were found in Mayang Bingtang sweet orange peel extracts, which reached 7.60 mg gallic acid equivalent (GAE)/per gram dried sample (g·md), 4.57 mg rutin equivalent (RE)/g·md, 17.90 tannin (TAE) mg/g·md, 17.86 mg vitamin c (VC)/g·md, respectively. Meanwhile, Mayang Bingtang orange peel also showed the highest ferric reducing power (81.50±0.93 μmol Trolox equivalent (TE)/g·md), and very …
Antagonistic Effect Of Camphor Leaf Essential Oil On Damage Induced By Pm2.5 In Lung Epithelial Cells A549,
2019
Yiyang Institute of Commodity Quality Supervision and Inspection, Yiyang, Hunan 413000, China
Antagonistic Effect Of Camphor Leaf Essential Oil On Damage Induced By Pm2.5 In Lung Epithelial Cells A549, Xiong Guohong, Lin Hai, He Jianguo, Li Yinghong, Fu Xiangjin
Food and Machinery
In this paper, the lung cell A549 was used as a model. The protective effect of camphor (C. camphora) leaf essential oil on the A549 exposed to PM2.5 was investigated. Less than 1 mg/mL of essential oil had no effect on A549 cell proliferation, and low concentration had a certain promotion effect. 0.05～1.00 mg/mL essential oil had a significant antagonistic effect on cytotoxicity induced by PM2.5 (P＜0.05). The essential oilsignificantly reduced the content of MDA in the infected cells and increased the activity of SOD and CAT and the content of T-AOC (P＜0.05), indicating that the camphor leaf essential oil …
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion,
2019
College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion, Zhang Qiqi, Cheng Junxia, Wang Qi, Wang Haopeng, Yang Na, Guo Juntong, Shao Hongjun
Food and Machinery
The physicochemical and sensory properties, polyphenolic composition, and antioxidant capacity of two kinds of matcha tea infusion were investigated in the present study. The results showed that the pH increased slightly, and the titratable acid content decreased dramatically from the first to the third brew. Meanwhile, the infusions of the first brew had optimal color and scent sensory quality compared with those of the second and third brews. Furthermore, the total polyphenol content, polyphenolic composition, and antioxidant capacity of tea infusions showed no significant difference between the two kinds of matcha tea, but all decreased to some degrees during the …
Study On Two-Stage Partial Block Freeze Concentration To Prepare High Content Apple Cider Vinegar,
2019
School of Physics and Mechanical & Electrical Engineering, Shaoguan University, Shaoguan, Guangdong 512005, China
Study On Two-Stage Partial Block Freeze Concentration To Prepare High Content Apple Cider Vinegar, Li Xiangqin, Zhong Ruimin, Men Geyang, Shan Bin, Liao Caihu, Zhong Pingjuan, Wu Lanjie, Huang Zuanyuan
Food and Machinery
Used the self-developed 50 L progressive partial block freeze concentration pilot equipment to concentrate the soluble solid content of 5.0 °Brix apple cider vinegar. By adjusting the stirring speed and the cold medium temperature, comprehensive energy consumption, time and other factors, explored the optimum technological conditions of the two-stage and recycle liquid entrainment effectively. And at the same time, used solid-phase micro extraction-gas chromatography mass spectrometry to explore the changes of aromatic substances in the difference of apple original vinegar, all levels of concentrated compound liquid, two-stage entrainment solution, entrainment recovery solution and ultimate entrainment. Results: The apple cider vinegar …
Study On The Suitability Of Fresh Tea Leaves From Different Teavarieties For Yellow Tea Processing,
2019
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha
Study On The Suitability Of Fresh Tea Leaves From Different Teavarieties For Yellow Tea Processing, Song Yuxin, Zhu Jingjing, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Food and Machinery
Taking the tea varieties of Bixiangzao, Jianbohuang and Taoyuandaye in summer with a bud and one leaf as raw materials, which were processed into yellow tea, respectively. The yellow tea suitability of three tea varieties was discussed via analyzing sensory quality, taste quality and aroma quality. The results showed that compared with Taoyuandaye and Bixiangzao, the fresh leaves of Jianbohuang were more suitable for processing yellow tea, and the yellow tea made from Jianbohuang had golden color in dried tea, delightfully fresh with sweetness, mellow and refreshing in taste, golden with light brightness in the color of tea soup and …
Cold Plasma Technology And Its Effect On The Food Quality And Microorganism,
2019
Grain and Oil Quality Supervision Center of Anhui-CGR, Hefei, Anhui 230041, China
Cold Plasma Technology And Its Effect On The Food Quality And Microorganism, Yang Xinwen, Niu Wenjun, Cheng Junhu, Wang Mansheng
Food and Machinery
This paper briefly described the development status, discharge mode, diagnosis and characterization of active components of cold plasma technology, and discussed the changes of macromolecules such as starch and protein structure in food systems and microbes inactivation in foods, which provides an important theoretical reference and new technical means for the regulation of food quality by cold plasma technology, and also provides theoretical support for the engineering application of this technology.
Research Advances Of Coolants In Tobacco,
2019
R&D Center of Yunnan Industrial of China Tobacco Industry Co., Ltd, Kunming, Yunnan 650231, China;Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Research Advances Of Coolants In Tobacco, Wang Ziyan, Han Jingmei, Lei Ping, Mao Deshou, Ren Dabing, Yi Lunzhao, Tang Jianguo
Food and Machinery
In this paper, based on the research references on smoke coolants in recent years, based on its classification and synthesis methods, the paper summarizes the common analysis and detection methods of coolants in cigarettes and their effects on the safety of cigarette smoking, and the future smoke.
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials,
2019
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials, Liu Renjie, Li Zhe, Mao Sining, Liang Shan, Zhao Yue, Wang Yuhua
Food and Machinery
Improving the survival rate of lactic acid bacteria in human gastrointestinal tract, the article outlines the definition and development history of microcapsule encapsulation technology, and the commonly used and new microcapsule encapsulation technology. The advantages and disadvantages of interfacial polymerization, phase separation, spray drying, extrusion and high-pressure electrostatic spray drying methods were analyzed. The method of lactic acid bacteria encapsulation was discussed with the common wall materials of lactic acid microcapsules. Combined with the common wall materials of lactic acid bacteria microcapsules, the lactic acid bacteria encapsulation method was discussed, and the effects of compound encapsulation, multi-layer encapsulation and prebiotic …
Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin
Food and Machinery
This review introduces the chemical properties of ozone and the ways of starch ozonation, and then summarizes the effects of ozone treatment on the molecular structure, granular characteristics and processing properties of the starches. The factors effecting the starch ozonation are also reviewed. Further research directions on utilizing ozone reasonably to improve the starch functionalities are also suggested.
Application Of Heat Pipe-Heat Pump And Infrared-Heat Pump In Agricultural Product Processing,
2019
Energy and Architectural Engineering Institute, Harbin University ofCommerce, Harbin, Heilongjiang 150028, China
Application Of Heat Pipe-Heat Pump And Infrared-Heat Pump In Agricultural Product Processing, Li Xiaoyan, Qiang Qiuqiu, Fan Bowei, Fu Jian, Zhao Yifan, Zhang Lihong
Food and Machinery
This paper reviews the research progress of heat pipe-heat pump and infrared-heat pump dry agricultural products with the advantages of short time, good quality and energy saving. The drying efficiency and drying quality change in the drying process are analyzed. The problems of heat pipe-heat pump drying technology and infrared-heat pump drying technology are summarized, which provides new ideas for optimizing dry agricultural products.
The Healthy Benefits And Applications Of Red Rice,
2019
School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
The Healthy Benefits And Applications Of Red Rice, Wang Li, Zhu Fan, Wang Fawen, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Red rice contains proteins, amino acids, vitamins, trace elements, and some biological active ingredients. Recently, its health benefits had been reported, including lowering blood glucose and total cholesterol level, antioxidant ability, antitumor activity, and so on. This review summarized the nutrients, health benefits and comprehensive utilization of red rice.
Discussion On The Integrated Development Of Chinese Medicine Diet And Foods For Special Dietary Industry,
2019
School of Humanities and Management, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
Discussion On The Integrated Development Of Chinese Medicine Diet And Foods For Special Dietary Industry, Li Ling, Xia Xinbin, Zhou Liangrong
Food and Machinery
Chinese medical diet, like foods for special dietary uses, can provide special or targeted physiological substances and nutrients for specific groups with scientific methods, so as to improve the basic nutrition metabolism of specific groups and reduce unnecessary metabolic burden .This article suggests that the traditional Chinese medicine diet with national characteristics and a long history should be integrated with the special diet food industry, so as to promote the rapid growth of the special diet industry with Chinese characteristics and enhance the international competitiveness of China's special diet food.
Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy,
2019
Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Food Processing Institute of Guizhou Province, Guiyang, Guizhou 550006, China
Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy, Lv Du, Dong Nan, Wang Mei, Wang Hui, Liu Yongxiang, Li Fei, Liu Jia
Food and Machinery
A fast determination method was established for content determination of mashed potato in noodles. Studied 170 potato noodles by near infrared spectroscopy and stoichiometry to establish prediction model by PLS. The result indicated that the prediction model based on wave number of 9 403.6～5 446.2 cm-1, and spectral pretreatment by the standard normal variate transformation (SNV) showed an excellent prediction accuracy. The external validation determinants was 0.956 4, the root mean square error of prediction was 3.73%, the slope was 1.029, and relative prediction deviation was 2.04. The results indicate that near infrared spectroscopy can be used as …
Quantitative Analysis Of Glycine Solutions By Terahertz Attenuated Total Reflection (Thz-Atr) Spectra,
2019
Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, Heilongjiang 150500, China
Quantitative Analysis Of Glycine Solutions By Terahertz Attenuated Total Reflection (Thz-Atr) Spectra, Cheng Li, Ma Wei, Liu Qi, Ogawa Yuichi
Food and Machinery
Terahertz attenuated total reflection spectroscopy was employed to investigate the terahertz absorption spectra of different concentration glycine solutions within 20~450 cm-1 at room temperature. There are four clear absorption peaks at 65.56, 127.28, 173.56, 308.55 cm-1 respectively. The 2nd derivative spectra and the multiple linear regressions were employed to perform the quantitative analysis of the glycine solution concentr-ation. Randomly combine different wave numbers, the optimum ternary linear regression equation was gained. The R2 Adj was 0.990 3, the Root Mean Square Error (RMSE) was 0.005 7, the Root Mean Squares Error of Prediction (RMSEP) was 1.658 …
