Research On Cooperative Mechanism Of Food Safety Supervision In China,
2019
Yucheng Uniersity, Yucheng, Shanxi 044000, China
Research On Cooperative Mechanism Of Food Safety Supervision In China, Ren Fuying
Food and Machinery
In recent years, China's food safety problems are frequent, and the social impact is bad. Lack of cooperative spirit, unbalanced risk distribution and widespread soft budget constraints among various regulatory bodies lead to fragmentation in the fields of responsibility concept, regulatory bodies, resource allocation, system reform and so on. The holistic governance theory provides beneficial enlightenment for solving the above problems.
Numerical Simulation Of Meshing Co-Rotating Twin Screw Extrusion Process Under Non-Isothermal Conditions,
2019
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
Numerical Simulation Of Meshing Co-Rotating Twin Screw Extrusion Process Under Non-Isothermal Conditions, Zhao Yulian, Li Xin, An Qi, Huang Zhigang
Food and Machinery
The SolidWorks 3D modeling software was used to construct the meshing co-rotating twin-screw physical model. By changing the rotational speed of the PLA processed by the screw extruder, the non-isothermal flow analysis was used to carry out the corresponding numerical simulation in the polyflow software. Compare the effect of speed on the processing of PLA. The numerical results show that under non-isothermal conditions, the temperature increases linearly in the direction from the inlet to the outlet, that is, in the extrusion direction. On the Z-axis section, the temperature gradually increases outward in the radial direction. By comparing the flow field …
Reserch On Simulation Of Flow Field In Main Press Section Of Single Screw Press Based On Fluent,
2019
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology,Beijing 100048, China
Reserch On Simulation Of Flow Field In Main Press Section Of Single Screw Press Based On Fluent, Gu Jin, Huang Zhigang, Mi Guoqiang, Hu Shuzhen
Food and Machinery
In order to study the flow field distribution and variation law of the interaction between oil and screw in the chamber of a single screw press, a physical model of the screw press and the fluid field was established. In Fluent software, k-e model and SIMPLEC solver are used to solve the finite element simulation. The distribution of pressure field and velocity field of oil in the main pressing section is obtained. Through fluid-structure coupling analysis, the stress and deformation of the screw under oil extrusion are obtained, and the location where the screw is prone to large deformation and …
Influence Of Different Pressure On Heat Transfer Of Nozzle With Different Sizes,
2019
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National
Influence Of Different Pressure On Heat Transfer Of Nozzle With Different Sizes, Gu Hanwen, Xie Jing, Wang Jinfeng
Food and Machinery
Food industry is demanding higher and higher quality of frozen food, and the quickfreezer can well meet this requirement. In this study, the internal flow field of quick freezer with slit nozzle type was taken as the research object.Three different sizes of nozzle structures based on inlet pressure of 190 Pa, 170 Pa and 160 Pa, numerical simulation and field test of computational fluid dynamics (CFD) were used to compare the differences of internal flow field and heat transfer characteristics of three nozzle structures under different pressure conditions. The results showed that the outlet wind velocity, Nusselt number and uniformity …
Study On The Performance Of Constant Temperature Drying Mode Of Multifunctional Heat Pump Drying Device,
2019
College of Civil Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China
Study On The Performance Of Constant Temperature Drying Mode Of Multifunctional Heat Pump Drying Device, Mu Huan, Tang Lan, Sun Yanhong
Food and Machinery
In order to promote the application of heat pump drying technology, a multifunctional heat pump drying device with heating was designed. The conventional drying, constant temperature drying, and various operating modes were refrigerated, and the corresponding experimental bench was set up to test the performance of the constant temperature drying mode. The air supply temperature of the heat pump drying device and the bypass rate of the drying medium were adjusted by the control system, and the drying experiment was carried out under different operating conditions to test the effects on the wet cotton cloth. The results showed that the …
Design Of The On-Line Continuous Cutting Equipment Foryoung Coconut,
2019
Guangdong Technical College of Water Resources and Electric Engineering, Guangzhou, Guangdong 510630, China
Design Of The On-Line Continuous Cutting Equipment Foryoung Coconut, Zhang Cong
Food and Machinery
The young coconut cutting technology was studied and the new automatic processing equipment was designed. The equipment could transport young coconuts with fixed spacing. In the process of operation, realized the synchronous cutting of the cylindrical surface and the conical top of the fruit and the cutting and separating of the ends. Finally the product was formed. The design scheme, key structural and technical principle of this device was also detailed. In the experiment, the young coconut with transverse diameter of φ150~160 mm was used as the processing object, and the products with cylindrical diameter of 130 mm and height …
Optimum Design And Analysis Of Yuba Cutting Tool,
2019
Suzhou Vocational and Technical College, Suzhou, Anhui 234000, China
Optimum Design And Analysis Of Yuba Cutting Tool, Du Changqiang, Xu Liangyuan
Food and Machinery
The Solidworks software is used to analyze the statics and modal of the circular cutter and the straight blade knife. In the same test condition, the mass and volume wear tests of circular and straight-edged cutting tools were carried out, and the data of stress, strain, displacement and wear about the two kinds of shape cutting tools in the operation were obtained. Through comprehensive analysis, it is found that the straight blade flat cutter has less wear and better stability, and is more suitable for continuous mechanized cutting. The straight blade flat cutter is preferably selected as the main cutting …
Germicidal Effects Of Ultraviolet On Condensed Milk Barrel And Its Dynamic,
2019
College of Biological and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Germicidal Effects Of Ultraviolet On Condensed Milk Barrel And Its Dynamic, Zhang Weiwei, Sun Yanhui, Wei Haiyang, Jia Xiaoli, Liu Shulan, Gu Haiyang
Food and Machinery
An innovation UV irradiation device was used to detect the germicidal efficacy of UV irradiation on microorganisms inside the condensed milk barrel. In terms of germicidal rates, experiments were conducted to investigate the disinfecting feasibility and the effectiveness of ultraviolet under 60 experimental conditions, which were formed by 4×5×3 factorial combinations of radiant intensity, radiant time and radiant distance. The results indicated the germicidal rate was positively correlated with the radiant intensity, radiant time and radiant distance. Meanwhile, it was up to 99.9% for 90 second by UV irradiation in the same light with the radiant intensity above 90 μW/cm …
Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory,
2019
Packaging Design and Research Center of Zhengzhou University, Zhengzhou, Henan 450001, China
Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory, Zhang Yue, Hou Yadan, Li Hui
Food and Machinery
In order to design packaging that meets the consumer's perceptual needs, we use eye tracking technology and quantitation theory type I to study the key design factors that influence consumer emotions through eye movement indicators. The evaluation of kansei image of consumers is obtained through semantic difference method. The application of quantitation theory type I was used to establishes the relationship betweenkansei image and design elements and constructs mathematical models to auxiliary packaging design. The case study of tea packaging design shows that the method was accurate and feasible.
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach,
2019
College of Food Science, Southwest University, Chongqing 400716, China
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach, Lu Xiaochuan, Wang Xiaojun, Shang Yongbiao
Food and Machinery
The effects of different treatments including clove extract，phystic acid，rapeseed，BHT and VE on properties and lipid oxidation of partially frozen storage（-2.5 ℃）loach were studied. The results showed that, with the prolongation of storage time, the sensory comprehensive score of different treatment groups decreased gradually; the pH value first descendedand rose; juice loss showed an increasing trend; the shear force value declined significantly (P<0.05); TVB-N values increased, and TVB-N values of all treatment groups were less than the maximum 20 mg/100 g at 24 d, in the acceptable range; the values of thiobarbituric acid and peroxide of the loach increased significantly (P<0.05); the saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents showed an increasing trend, and the relative content of polyunsaturated fatty acid (PUFA) decreased. The trend of all the above treatment groups was better than the control group. With the comprehensive analyses, the results showed that the shelf life of the control group was 8~12 days, and the antioxidant group could be 20~ 24 days, under the partially frozen condition. It was also found that the phytic acid, BHT and VE showed stronger antioxidant capacity in the treated groups, with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction,
2019
College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction, Cai Chengchen, Zhu Shiye, Xiong Wuguo, Li Jiaxing, Yi Qian, Wei Zilu
Food and Machinery
Taking kiwi fruit seed oil as raw material, the quasi three element phase diagram method was used to prepare the micro-emulsion and its stability was analyzed to predict its shelf life. For the purpose, the quasi-ternary phase diagram of kiwi fruit seed oil micro-emulsion in the presence of surfactant is 1,2-propylene glycol, preparation temperatures was 30 ℃ and different proportion of kiwi fruit seed oil to IPM, Tween 80 to Span 80 and Km value was constructed by calculating and comparing the size of the micro-emulsion area. Taking peroxide values(POV) as stability evaluation index, the antioxidant stability effects of kiwi …
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage,
2019
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage, Guo Jingjing, Li Bin
Food and Machinery
The potato yogurt was developed with milk powder and potato as raw materials. The effects on the fermentation process of yogurt were studied, including fermentation time, fermentation temperature and inoculation amount, and the optimum fermentation conditions were determined. The influence of stirring speed, stirring time and the amount of potato pulp addition on the mixing process was also studied, and the optimum technological conditions of agitation were determined. The moisture content, pH, acidity, water holding capacity, texture and rheology of potato yogurt during storage were determined, and the quality changes during storage were studied. Results: The optimal fermentation conditions were: …
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision,
2019
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision, Wu Linfeng, Yu Huaixin, Zhu Zhihui
Food and Machinery
In the early stage of incubation, the infertile eggs still have certain edible value, and if removed earlier, they can not only reduce economic losses, but also avoid the impact on other normally hatched eggs. In order to solve the problem of online detection of group eggs information，this paper uses machine vision technology to detect the fertilization information of group chicken eggs based on industrial egg trays for the first time. The whole eggs were directly put into the detection device from the incubator to obtain the group egg images, which reduced unnecessary damage to the eggs and improves the …
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers,
2019
Sichuan Agriculture University, Ya’an, Sichuan 625000, China
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers, Fu Yunyun, Jiang Cheng, Yan Xiaoqian, Yuan Bo, Liu Xiaoping, Liu Lu, Li Jie, Chen Anjun
Food and Machinery
In order to study the effect of salicylic acid on preservation of postharvest baby gingers, different concentrations of salicylic acid (10, 15, 20 mmol/L), stored at (11±1) ℃, was used to investigated the effect on the quality of baby gingers. The results showed that the treatment of salicylic acid could delay the weight loss rate, color difference, hardness and brittleness of the gingers during the storage. Moreover, salicylic acid could inhibit the reduction of total phenolics, and flavonoids. In general, treatment of with 15 mmol/L salicylic acid worked best.
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine,
2019
Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine, Qiu Shanlian, Zheng Kaibin, Lin Baomei, Zhang Shuhe
Food and Machinery
In order to understand the differences of functional components and antioxidant activities in dry red jaboticaba wine and dry red grape wines, total polyphenols, total flavonoids, resveratrol, tannins, phenolic acids, vitamins, anthocyanins and minerals contents in wine were determined, and the antioxidant activities were investigated by using the methods including DDPH, ABTS, phenanthroline and FRAP. Results showed that the varieties and contents of the functional components of dry red jaboticaba wine and two kinds of dry red grape wine (a French dry red wine and a domestic dry red wine) have their own characteristics and advantages. The contents of gallic …
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine,
2019
State Key Laboratory of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China; The School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine, Du Chaodong, Zhu Song, Yu Tian, Cong Xin, Chen Shangwei
Food and Machinery
The 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·), hydroxyl free radical (OH·), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS+·) and superoxide radical (O-2·) scavenging ability were selected as the four indicators to evaluate the in vitro antioxidant properties of different selenium-containing substances, and compared with selenium-enriched yeast (SY) and non-selenium-enriched peptides and inorganic selenium mixture (SPIS).The results showed that SPI had the strongest ability to scavenge four kinds of free radicals, and its DPPH·, OH·, ABTS+· and O-2· scavenging rates were 87.5%, 50.3%, 99.7% and 45.7%. The weakest sample was IS, and its radicals …
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil,
2019
Citrus Research Institute of Southwestern University, Chongqing 400712, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang
Food and Machinery
On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and …
Preparation Of Water-Soluble Resveratrol/Hp-Β-Cd Microcapsule By Spray Drying Method,
2019
College of Material Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Preparation Of Water-Soluble Resveratrol/Hp-Β-Cd Microcapsule By Spray Drying Method, Tang Hongwei, Kuang Chuntao, Xiang Shu, Li Xiangzhou, Yang Ting, Yi Xiangguang
Food and Machinery
Hydroxypropyl-β-cyclodextrin (HP-β-CD) was used to improve water solubility of Res. The preparation conditions of Res/HP-β-CD microcapsule by spray drying method were optimized, and Res/HP-β-CD microcapsule was confirmed by UV, IR and SEM. The results showed that optimum preparation conditions of Res/HP-β-CD microcapsule were mass ratio of Res to HP-β-CD for 1∶5, stirring at 30 ℃, feed flow rate for 2.1 mL/min and inlet-air temperature for 140 ℃. The rate of drug-loading and the solubility of Res were 15.18% and 12.75 g/L, respectively, under the optimum conditions. UV, IR and SEM tests of Res/HP-β-CD microcapsule demonstrated that the aqueous solubility of …
Study On The Stability Of Barley Grass Beverage,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Stability Of Barley Grass Beverage, Chen Weifeng, Fan Liuping
Food and Machinery
The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper. The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index. And the effects of homogenization times and pressure on stability index, particle size, Zeta potential and viscosity of barley grass beverage at fixed temperature were studied. The optimum formulation was as follows: konjac gum 0.11%, xanthan gum 0.04%, CMC 0.20%, gellan gum 0.06%, MCC 0.10%, homogenized once under 30 MPa at 65 ℃. Under this technological conditions, the TSI is 0.4, the viscosity is 37.22 …
Optimization On The Formula Of The Compound Vermicelli Frompurple Potato Starch By D-Optima Mixture Design,
2019
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization On The Formula Of The Compound Vermicelli Frompurple Potato Starch By D-Optima Mixture Design, Zeng Xuedan, Zhang Can, Wang Zhangying, Jiang Guangyang, Shen Guanghui, Wu Hejun, Chen Anjun, Li Shanshan, Zhang Zhiqing
Food and Machinery
In order to optimize the quality of vermicelli of purple potato starch, the formula of five kinds of starch from purple potato, sweet potato, tapioca, potato and purple potato residue powder, were investigated with the D-optimal mixture design. The principal component analysis and dimensionless normalization method were used to comprehensively assess the quality of vermicelli from purple potato starch. During the mixture design experiment, the linear regression models were built based on the response values of the three synthesis scores of the texture characteristics (T1), cooking characteristics (T2) and sensory characteristics (T3). The results …
