Performance Analysis And Improvement Of Cam Mechanism For The Capping Machine,
2018
College of Mechanical and Electrical Engineering, Anhui Jianzhu University, Hefei, Anhui 230601, China; The Postdoctoral Workstation of Anhui Province Luan Hengyuan Machinery Co., Ltd., Lu’an, Anhui 237100, China
Performance Analysis And Improvement Of Cam Mechanism For The Capping Machine, Yang Qingyan, Zhang Kuibang
Food and Machinery
This paper makes a theoretical analysis of cam mechanism on the capping machine of beer production line, and using SolidWorks and VB to extract the cam contour line, then obtain the speed, acceleration and pressure angle data of cam and roller follower by combining MATLAB with dynamic analysis. The analysis shows that the cam is unreasonable. In order to improve its performance, three spline curves are used to improve the cam profile. After analyzing the cam profile fitted with three spline curves, the flexible impact of the present cam mechanism is reduced and the performance of the capping machine is …
Effect Of Nano-Tio2 On Moisture Absorption And Antimicrobial Activity Of Poly-(Vinyl Alcohol)-Based Film,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Effect Of Nano-Tio2 On Moisture Absorption And Antimicrobial Activity Of Poly-(Vinyl Alcohol)-Based Film, Tang Zhipeng, Chen Chenwei, Xie Jing
Food and Machinery
In this study, nano-titanium dioxide was incorporated into polyvinyl alcohol, and polyvinyl alcohol active films with different concentration of nano-titanium dioxide (0.0%, 0.5%, 1.0%, 3.0%, 5.0%, and 7.0%) were prepared by solution casting method. The moisture absorption and antimicrobial properties of polyvinyl alcohol films modified with nano-titanium dioxide was studied. The hygroscopic properties of the films were studied through isothermal hygroscopicity experiments, and the experimental data were fitted and characterized based on GAB isothermal hygroscopic model. The antimicrobial properties of the films were analyzed through the growth inhibition experiments of Staphylococcus aureus and Escherichia coli, respectively. The results showed that …
Design And Realization Of The Food Inner Packaging Detection Device Based On The Machine Vision,
2018
College of Food and Bioengineering, Zhengzhou Univ. of Light Ind., Zhengzhou, Henan 450000, China
Design And Realization Of The Food Inner Packaging Detection Device Based On The Machine Vision, Jia Zhenzhen, Zhang Tao, Cao Xingqiang, Zeng Jian, Li Xiao, Yao Ermin
Food and Machinery
In order to solve inner packaging caused by food packaging machine faults, a food inner packaging detection device was designed based on the machine vision. The device was mainly composed of image acquisition, image processing system, judging and eliminating system. Depending on ultra-small CCD cameras to detect inner liner, at the same time the defective inner liner was determined and rejected via PLC program. By adopting different defective inner liner and FLUKE thermal imager, the detection rates of the machine vision and the stability of the equipment were tested. The results showed that the detection accuracy of the machine vision …
Design Of Ceramic Containers Products For Food Packaging Based On Kansei Engineering,
2018
College of Furniture and Design at Central South University of Forestry, Changsha, Hunan 410000, China
Design Of Ceramic Containers Products For Food Packaging Based On Kansei Engineering, Zhang Yushan
Food and Machinery
The purpose of this study is to apply the concept of Kansei Engineering and Kano Model to improve the design of ceramic containers for food packaging to better meet the needs of customers. Kansei Engineering is used as a design element to capture and transform the perceived (Kansei words) of the consumer. The design object should be examined in a comprehensive context. The paper used sampling method, case analysis method and questionnaire method. The result of this study was that the main factors that affect the consumer satisfaction of the ceramic container for food packaging could be divided into appearance …
Effect Of Pla/Pha Active Films On Preservation Of Blueberries During Cold Storage,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
Effect Of Pla/Pha Active Films On Preservation Of Blueberries During Cold Storage, Shen Chunhua, Li Li, Du Yunfei
Food and Machinery
The degradable active antibacterial PLA/PHA films were prepared with 5% tea tree oil and 5% eucalyptus essential oil, respectively by extrusion-casting method. Fresh blueberries were stored at (4±1) ℃ and then packaged in PLA/PHA cling film, tea tree oil/PLA/PHA cling film and eucalyptus oil/PLA/PHA cling film, respectively. The basic properties of the three films were measured. The content of oxygen and carbon dioxide in the bags, decay rate, weight loss rate, firmness, total soluble solids content, total phenol, anthocyanin, and vitamin C content of blueberries were measured every 7 days. The quality of blueberries with different films were compared during …
Antibacterial Activity Of NΑ-Lauroyl-L-Arginate Ethylester Against Five Pathogenic Microorganisms Of Fruits And Vegetables,
2018
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
Antibacterial Activity Of NΑ-Lauroyl-L-Arginate Ethylester Against Five Pathogenic Microorganisms Of Fruits And Vegetables, Li Yang, Xu Xiaohui, Li Yang, Feng Fengqin
Food and Machinery
Antibacterial activity of Nα-lauroyl-L-arginate ethylester(LAE) against five pathogenic microorganisms of fruits and vegetables were investigated in this study. Bacteriostatic test in vitro was taken to research the antibacterial activity of LAE. Penicillium digitatum, Penicillium italicum, Botrytis cinerea, Alternaria alternate and Pectobacterium carotovorum subsp. Carotovorum were treated as the model bacteria of pathogenic microorganisms of fruits and vegetables, and the minimum inhibitory concentration(MIC) of LAE against these model bacteria were determined. The inhibition of LAE to the hypha growth for moulds and the bactericidal effect of LAE for bacteria were also determined. Then the combined antibacterial effects of LAE …
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato,
2018
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato, Liu Shuo, Wang Liqun, Zhang Xinyi, Deng Lili, Zeng Kaifang
Food and Machinery
“Erlang Shao” were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage. To reveal the mechanism, the browning degree, the total number of colonies, the content of total phenol, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) of fresh-cut sweet potato were measured. The results indicated that comparing with control, 5% calcium ascorbate + 0.03% epsilon-polylysine could significantly retard the increase of the browning index, the total number of colonies and maintain a higher levels of total phenol content, inhibit the …
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage,
2018
College of Food and Boiengineering, Xihua University, Chengdu, Sichuan 610039, China
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage, Luo Ming, Ma Yuan, Yuan Yiping, Luo Yujie, Zhang Guirong, Yin Xiaocui, Xu Yingping
Food and Machinery
Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM …
Optimization Of Extraction Process Of Heparinoid From Swim Bladder And Evaluation Its Anticoagulant Activity,
2018
Guangdong Ocean University, College of Food Science and Technology, Zhanjiang, Guangdong 524088, China
Optimization Of Extraction Process Of Heparinoid From Swim Bladder And Evaluation Its Anticoagulant Activity, Zhou Siyi, Qu Yi, Zhong Saiyi, Du Zhenxing, Su Weimin, Chen Suhua, Hong Pengzhi, Wu Xiaohe
Food and Machinery
A natural heparin-like compound was isolated from swim bladder and its anticoagulant activities were determined. The response surface analysis based on Box-Behnken design was adopted to examine effects of protease consumption, extracting time and temperature on heparin-like compound extraction. The anticoagulant activity of swim bladder heparin-like compound was evaluated by APTT， PT and TT method. Consequently, the optimum conditions were as follows. The concentration of protease from Bacillus licheniformis was 5.4 mg/mL, extracted at 50 ℃ for 20 h. Under the control of these conditions, the predicted extraction rate by mathematical model was (1.79±0.05)%, and the standard error was 3.24%. …
Curren Tstatus And Trends Of Theoretical Research On Subcritical Fluid Extraction Of Agricultural Products,
2018
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Curren Tstatus And Trends Of Theoretical Research On Subcritical Fluid Extraction Of Agricultural Products, Wu Qifei, Shi Jiachen, Sun Jun, Chen Zhongwei, Xu Bin
Food and Machinery
As a new extraction technology, subcritical fluid extraction has received more and more attention, due to its high efficiency and quality. The paper first introduces the basic principle of subcritical fluid extraction, and analyzes the effects of extraction solvent, temperature and pressure, time and frequency, and volume of solvent on the extraction efficiency. Furthermore, the kinetics and thermodynamics of the subcritical fluid extraction process are explained. Then, the quality of the oils obtained by subcritical fluid extraction and other extraction techniques is compared, indicating the migration of bioactive concomitants in the subcritical fluid. Finally, the future research direction of subcritical …
The Inducing Factors And Effects Of Stress Response In The Live Transport Of Fish,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
The Inducing Factors And Effects Of Stress Response In The Live Transport Of Fish, Wu Bo, Xie Jing
Food and Machinery
On the basis of the analysis of fish transportation stress, the blood biochemical indexes, non specific immune cells and antioxidative functions were integrated, and the stress in the transportation of fish was reviewed in detail from different stress angles, such as hypoxia stress, ammonia nitrogen stress, density stress, objective transportation condition stress, temperature stress and so on. The reaction inducing factors and effects in the process of fish live transportation were proposed, in order to provide reference for the circulation and sale of live fish.
Functional Components In The Fruit Of Gardenia Jasminoides Ellis And Their Application,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Functional Components In The Fruit Of Gardenia Jasminoides Ellis And Their Application, Wang Li, Li Na, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The components of Gardenia jasminoides Ellis and their healthy functions were summarized in this review. The relative products of the leaves and fruits were also introduced, which was helpful to the development and application of the Gardenia fruit.
Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods,
2018
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods, Ouyang Mengyun, Wang Yan, Luo Fenglian, Sun Ziqin, Cao Sheng
Food and Machinery
Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality,
2018
Guangdong Shunde Winery Co., Ltd., Shunde, Guangdong 528300, China
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Food and Machinery
In order to develop a novel unique flavor healthy alcoholic product, the reflux technology was used to extract effective constituents from the plant materials including Alpinia offcinarum Hance and Turmeric Circuma Longa, respectively, and obtained the alcoholic drink mixed with Alpinia offcinarum and alcoholic drink mixed with Turmeric Ciruma through blending and aging. Then the quality, sensory and volatile aroma components of the 2 products were further analysed. The results indicated that the products meet the demand of standard GB/T 27588—2011, appeared as golden and transparency colour, with evident plant aroma characteristic. Among them, the alcoholic drink mixed with Alpinia …
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties, Ma Xiaohan, Liu Xiong, Deng Jing, Zhao Dan, Tian Junqing, Zhao Tiantian
Food and Machinery
In order to find optimal conditions for the preparation of cross-linked inulin, the effects of inulin concentration, cross-linking agent dosage, pH, reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment. The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis. The result showed that the concentration of inulin, cross-linking agent dosage, pH and reaction time had significant effects on cross-linking degree of cross-linked inulin. The optimal conditions were the concentration of inulin 4.63%, cross-linking agent dosage 12.04 g/100 g, pH 10.19 and reaction time 3.59 …
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines,
2018
College of Life Science, Jiamusi University, Jiamusi, Heilongjiang 154007, China
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Food and Machinery
In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice,
2018
College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
Food and Machinery
Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented …
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing,
2018
School of Food Engineering and Nutrition Sciences, Xi’an, Shaanxi 710119, China
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing, Shi Fangfang, Wang Nana, Fan Xuehui, Zhang Qingan
Food and Machinery
The aim of this study was to investigate the relationship between bitterness and amygdalin content. Sensory evaluation was conducted with quinine as the standard to evaluate the debitterized apricot kernels (debitteriizng temperature 70 ℃, solid-to-liquid ratio 1∶12, debittering time 6 h), and a certain samples were taken every 30 minutes. Then the sensory evaluation was performed on each sample and the content of amygdalins in samples was determined by high performance liquid chromatography (HPLC). The results showed that the content of amygdalin in bitter apricot kernels was positively correlated with the bitterness by sensory evaluation. After debitterizing of 5 hours …
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine,
2018
China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450001, China
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine, Li Chenggang, Xu Kejing, Wang Aixia, Xu Ke, Zhang Tingting, Yuan Qishan
Food and Machinery
In order to improve the cut tobacco recovery efficiency of deposed cigarettes in its manufacturing department , the processing parameters of S400 tobacco recovery machine were optimized by using response surface methodology. The results indicated that belt conveyor speed, frequency of draught fan (I) and (II) were determined as the significant influencing factors for the tobacco recovery efficiency. The optimized parameters were improved as followed: belt conveyor frequency was 25 Hz; the draught fan (I) frequency was 53.4 Hz; the draught fan (II) frequency was 35 Hz. After improving, tobacco recovery efficiency was increased from 47.1% to 56.1%. Mereover no …
Protective Effects Of Sea Buckthorn Procyanidins Soft Capsule On Ethanol-Induced Acute Liver Injury In Mice,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Beijing Powdery Health Industry Co., Ltd., Beijing 101117, China
Protective Effects Of Sea Buckthorn Procyanidins Soft Capsule On Ethanol-Induced Acute Liver Injury In Mice, Tan Zhichao, Zhang Lianfu
Food and Machinery
The protective effect of sea buckthorn procyanidins soft capsules on acute liver injury induced by alcohol in mice were investigated. The sea buckthorn procyanidins soft capsules were made from sea buckthorn seed extract, sea buckthorn oil and perilla seed oil. The procyanidins concentration was signature component, with regarding to the recommended daily intake (3 g/person/day) and average weight (60 kg) of an adult, the dosage for feeding mice is 0.05 g/kg·BW and is expanded to 10, 20, 30 times as low, medium and high level (0.5, 1.0, 1.5 g/kg· BW) in this study. The mice were intragastrically administered with corresponding …
