Design And Application Of Stepped Stem Classifier With High Frequency,
2019
Xiangyang Cigarette Factory, China Tobacco Hubei Industrial Co., Ltd., Xiangyang, Hubei 441000, China
Design And Application Of Stepped Stem Classifier With High Frequency, Zheng Xi, Xia Zilong, Yuan Haixia, Wang Shanshan, Li Jun, Guan Aizhang, Wang Yonghai, Yang Ming, Zeng Weizhong
Food and Machinery
To improve the online screening effect of tobacco stem, and ensure quality of the processing materials of fibriform stems in slim cigarettes, a new type of stem screening device is designed by using high-frequency and low-intensity vibration technology, which has been applicated online. The device is mainly composed of a two-stage tank body, a plurality of sets of strip screens and vibration motors, realizing reciprocating motion of the classifier by high-frequency and low-intensity vibration force. The device has high vibration frequency, good screening effect and low energy consumption, which is a stepped stem classifier with high frequency satisfying the continuous …
Study On The Modification Conditions And Properties Of The Zein-Inulin,
2019
College of Food Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Study On The Modification Conditions And Properties Of The Zein-Inulin, Chen Youming, Zhang Huijun, Guo Hao, Sha Dixin, Wang Yizheng
Food and Machinery
The modification conditions of the film were optimized using zein and inulin as raw materials, and the properties of them were measured. The results showed that the optimum conditions were material ratio 10∶1 (g/g), pH 6 with reacting for 48 hours. Under these conditions, the tensile strength of the zein-inulin film was 10.12 MPa, with 37.5% of the graft. the light transmittance, water resistance, oil absorption, and oxygen barrier of inulin-modified zein films were better than those in the original ones.
Study On Coated Antibacterial And Mildew Proof Packaging Paper And Its Properties,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Study On Coated Antibacterial And Mildew Proof Packaging Paper And Its Properties, Wang Zhiqiang, Yang Fuxin, Chen Chenwei
Food and Machinery
The antibacterial liquid was prepared by dissolving potassium sorbate, sodium dehydroacetate and sodium benzoate in polyvinyl alcohol solution, and then the antibacterial liquid was applied to kraft paper to prepare antibacterial paper for packaging. The inhibitory effects of the antibacterial paper on Escherichia coli and Staphylococcus aureus were tested by the bacteriostatic circle method, and the effects of the coated antibacterial solution on the tensile strength, tear strength, water vapor permeability coefficient, oxygen permeability and microstructure of the antibacterial paper were studied as well. The results showed that the tensile strength, tear strength, water vapor permeability coefficient and oxygen permeability …
Intelligent Packaging Design Trend Under The Background Of Iot Technology,
2019
School of Design of Guangxi Normal University, Guilin, Guangxi 541006, China
Intelligent Packaging Design Trend Under The Background Of Iot Technology, Liang Yun
Food and Machinery
This paper expounds the new classification and design form of packaging design brought by the development of IOT (Internet of Things) technology, which is characterized by the connection of things. In view of the characteristics of perception and communication between things and things in IOT technology, case analysis method is used to illustrate the characteristics of IOT technology and the changes brought about by the application of IOT technology to packaging design. The application and innovation ways of intelligent packaging design under the background of IOT Technology was proposed. It is pointed out that the technological innovation brought by IOT …
Green Manufacturing Technology System Based On The Whole Life Cycle Of Packaging,
2019
College of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China
Green Manufacturing Technology System Based On The Whole Life Cycle Of Packaging, Zhang Lixiang, Wang Liping, Yan Leilei
Food and Machinery
Taking the whole life cycle of packaging as the main line, a green packaging manufacturing technology system is proposed. From the five key layers of green design technology, green material selection technology, green production technology, green recycling and treatment technology, green manufacturing evaluation technology, to establish a relatively complete green packaging manufacturing technology system. Taking the packaging design of soybean products as an example, the technical system was applied to analyze and evaluate the packaging design. The example shows that the application of the technology system is helpful to judge the green degree of packaging in the early stage of …
Talking About Theemotional Design Trend Of Food Packaging From The Change Of Nongfu Spring Brand Design,
2019
Institute of Industrial Design and Art, Hunan Industry Polytechnic, Changsha, Hunan 410208, China
Talking About Theemotional Design Trend Of Food Packaging From The Change Of Nongfu Spring Brand Design, Meng Juan
Food and Machinery
In the four stages of brand design introduction, growth, maturity and transformation and upgrading, Nongfu spring has fully integrated various emotional design elements of food packaging, including multi-level design of instinct, behavior and reflection. Through the comprehensive analysis of the emotional design of its packaging in each stage, this review explored the development trend of emotional design, which would play a decisive role in future food packaging consumption.
Effect Of Collagen/Chitosan Antibacterial Sponge Pad On Salmon Quality,
2019
Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Collagen/Chitosan Antibacterial Sponge Pad On Salmon Quality, Wang Zhuzhu, Wang Liqiang, Fang Dandan, Li Baoqiang
Food and Machinery
To study the effect of collagen/chitosan antibacterial sponge pad with clove oil on the quality change of tray-packed salmon meat during storage, fresh salmon meat was packaged in antibacterial sponge pad covered PE film, PP pad covered PE film and only covered with PE film. After stored at 4 ℃, with sensory evaluation, weight loss rate, pH value, color difference value, texture value, volatile base nitrogen (TVB-N), the total number of colonies as evaluation indicators, the preservation effect of antibacterial sponge pad on fresh salmon was investigated. The results showed that, during the cold storage period, the sensory scores of …
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film,
2019
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Inner Mongolia Academy of Agricultural ＆ Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031, China
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film, Wang Limei, Hu Ningxuan, Zhang Jin, Liu Mengyu, Lu Hao, Hu Jian, Dong Tungalag
Food and Machinery
In order to study preservation effects of blend modified atmosphere film to harvested Lentinus edodes，compared with unpacked ones， discussed the preservation effect of PBAT/ EVOH blend films in which added different mass fractions of EVOH (0%, 10%) to Lentinus edodes. The gas composition of Lentinus edodes’ in packaging bag and physical indexes were measured, which stored at 4 ℃ and in humidity of 90%. The results demonstrated that PBAT/10% EVOH blend film could make the packaging environment in a low oxygen and high carbon dioxide status, effectively maintain the sensory quality， such as the color, hardness and vitamin C, in …
Detection Of The Chinese Jujube Surface Defects By Machine Vision,
2019
Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xian, Shaanxi 710021, China
Detection Of The Chinese Jujube Surface Defects By Machine Vision, Wang Chunpu, Wen Huaixing, Wang Junjie
Food and Machinery
Based on LingWu jujube as experimental object, used the Halcon12.0 visual processing software by the method of support vector machine (SVM) in IHS color space to extract the mean value and mean variance of H component as the color eigenvalues. Selected the gaussian kernel function by the experiments. When the kernel parameter was 0.2, and the regular constant was 0.005, the accuracy rate was 94.6%, which greatly improved the efficiency of nondestructive on-line detection, decreased the labor cost and labor intensity, and eliminated the scruple on the accuracy of on-line detection for jujube to processors. It has large research significance …
Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal,
2019
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal, Jin Meng, Xu Deping, Zhan Ji, Chen Chen
Food and Machinery
The extraction and identification and anti-fatigue activity of iridoid glycosides in walnut meal were studied. The walnut was extracted by ethanol reflux, extracted with ethyl acetate and n-butanol. Different solvent extracts were used to determine the anti-fatigue effect by mouse running test and weight-bearing swimming test. The extract with clear anti-fatigue effect was further separated by MCI and ODS reverse-phase column chromatography, and the obtained monomer compound was identified by NMR. The results showed that the extract of n-butanol from the walnut meal extract had the most obvious effect on the anti-fatigue effect of the mice. The part of the …
Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin,
2019
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, Heilongjiang 161006, China
Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin, Wang Xiaojie, Qu Yue, Liu Xiaolan, Congwan Suo
Food and Machinery
The transglutaminase (TGase) and D-galactosamine were modified improve the solubility in water of corn glutelin. The effect of the glycosylation modification on structural properties and antioxidant activities of original corn glutelin were evaluated. The result of Fourier transform infrared spectroscopy indicated that D-galactosamine was covalently conjugated to corn glutelin under the catalysis of transglutaminase. The free amino groups and the denaturation temperature, as well as the enthalpy of thermal denaturation of the glycosylated corn glutelin, decreased by 158 mmol/kg protein and 9.03 ℃ and 68.74 J/g compared with the original corn glutelin, respectively. These indicated that the structure of corn …
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin, Zhao Pengcheng, Yi Junpeng, Li Xin, Yang Yahuang, H Ejian
Food and Machinery
Box-Behnken design and response surface methodology were employed to optimize the steam explosion process of peanut shell. The microstructure of peanut shell before and after blasting was observed by SEM. Luteolin was further purified by AB-8 macroporous adsorption resin and subsequently analyzed by FT-IR and HPLC, while quantified by UV-Vis spectrophotometry method. The results showed that the optimal steam explosion pressure was 1.25 MPa, and the optimal residence time was 46.0 s, with optimal water content of 16%. Under these conditions, the yield of luteolin was 0.926%, which was 1.9 times that of the untreated peanut shell. The SEM microphotographs …
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation,
2019
College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China; Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui
Food and Machinery
To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds …
Preparation Of Fish Oil Micro-Capsules By Spray Freeze Drying,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Preparation Of Fish Oil Micro-Capsules By Spray Freeze Drying, Che Xinzi, Duan Xu, Wan Gyueyue, Zhou Siqing, Pang Yuqi
Food and Machinery
Spray freeze-drying (SFD) is a new method of microcapsule preparation, which combines spray drying (SD) and freeze-drying (FD) processes to obtain a high-quality powder. The encapsulation efficiency, moisture content, productivity, repose angle, solubility, total drying time and total drying energy consumption were taken as evaluation indexes, and the best parameters of vacuum pressure and air volume were determined by weighted comprehensive score method in the process of spray freeze-drying. The composition of the fatty acid composition of fish oil before and after embedded was compared and analyzed. The results showed that the quality of fish oil microcapsule prepared by vacuum …
Suitability Evaluation For Processing Chips From Different Lotus Root Cultivars,
2019
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China
Suitability Evaluation For Processing Chips From Different Lotus Root Cultivars, Yang Song, Wu Yuhan, Chen Min, Guo Jiagang
Food and Machinery
Selected four lotus root cultivars mainly planted in Anhui province as research objects and tested a range of indexes for both lotus root cultivars and the chips, including 8 tested indexes, respectively. Then fuzzy mathematical comprehensive evaluation was used to compare the sensory quality of lotus root chips samples. The results show that there are significant differences in brittleness, hardness and crude fiber content among the four lotus root cultivars. Furthermore, significant differences are also found in terms of shrinkage rate, brittleness, hardness, total phenol retention, and yield of chips among the lotus root chips samples processed by the four …
Effect Of Konjac Glucomannan On The Hygroscopic Characteristics Of Cut Tobacco,
2019
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
Effect Of Konjac Glucomannan On The Hygroscopic Characteristics Of Cut Tobacco, Liang Miao, Zhang Guo, Liu Cuimei, Li Bin, Zhang Ke, Lv Bin
Food and Machinery
The effect of konjac glucomannan (KGM) addition on the hygroscopic characteristics of cut tobacco was investigated by using isothermal adsorption/desorption ability testing device. The results showed that the introduction of KGM humectant enhanced the moisture holding capacity of cut tobacco and slowed down the water loss process. The drying rate constants (k) calculated using Henderson & Pabis model were reduced to varying degrees for cut tobacco from different parts of a tobacco plant. In addition, the isothermal sorption and desorption curves exhibited the form of adsorption curve type III. The addition of KGM can effectively increase hygroscopic hysteresis of cut …
Research On Optimization Of Short-Smoke Tobacco Structure Based On Grey Correlation Method,
2019
College of Food and Bioengineering,Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Research On Optimization Of Short-Smoke Tobacco Structure Based On Grey Correlation Method, Wang Tianyi, Gao Zunhua, Fan Lei, Chu Han, Li Jinghao, Li Xiao, Yao Ermin
Food and Machinery
Tobacco structure after shredding, baking, flavoring and storage was analyzed by the gray correlation method to determine the optimal shredding size, and then the tobacco structure was optimized by using a tobacco cutting device. The results showed that the short cigarette had the problems of low full strands rate and high long strands rate. It was found that the full strands rate was less than 80.00%, and the long strands rate was more than 40.00%; the middle strands rate ranged from 20.00% to 30.00%, and the broken strands rate was less than 2.00%. There was strong positive relation between the …
Progress And Strategy On The Reason Of Slow And Stuck Fermentation Of Icewine,
2019
School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Progress And Strategy On The Reason Of Slow And Stuck Fermentation Of Icewine, Ma Xinjuan, Sun Yumei, Xie Shiyi
Food and Machinery
Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.
Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage,
2019
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage, Meng Tingting, Zhou Xing, Lu Zhenyou, Wei Buji, Zou Hanfeng, Qin Liuxiang, Lu Li, Pan Bingyan
Food and Machinery
Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However，the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage.
The Research Progress On Antimicrobial Activity, Mechanism And Application Of Plant Polyphenols,
2019
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
The Research Progress On Antimicrobial Activity, Mechanism And Application Of Plant Polyphenols, Fei Peng, Zhao Shengjuan, Chen Xi, Xiang Jinle, Yang Tongxiang, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin
Food and Machinery
In this review, the antimicrobial effect of plant polyphenols on foodborne pathogenic microorganisms was firstly comprehensively summarized, and the antimicrobial mechanisms of plant polyphenols were elucidated from the aspects of cell morphology destruction, cell membrane potential, normal energy metabolism and inhibition of macromolecular synthesis. Moreover, the applications of plant polyphenols as potential preservatives in food fresh keeping and storage were generalized. Finally, the current problems about antimicrobial mechanisms and applications of plant polyphenols were analyzed.
