Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching,
2017
Henan Vocational Institute of Industry, Nanyang, Henan 473000, China
Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching, Ding Yansong, Chen Lingping
Food and Machinery
Originning from professional and syllabus of the food machinery and equipment curriculum, for the purpose of improving the students' knowledge and understanding of the mechanical structure and the principal of food machinery, abandoning the traditional teaching mode of intersecting, a virtual reality technology is adopted in the teaching of food factory equipment and machinery, and a virtual dismounting software is designed, so as to make the principal of food machinery more intuitive for students, and grasp the structure of then well. Finally it can improving and deepening the students' unstanding and recognition of the food machinery, and achieve the goal …
Design Of 3d Sugar Painting Creative Product Printing Based On Fdm,
2017
Xi Jing University, Xi’an, Shaanxi 710021, China
Design Of 3d Sugar Painting Creative Product Printing Based On Fdm, Yang Jianwei, Hu Yanan, Wang Yi, Zhang Hongxing
Food and Machinery
The 3D sugar painting printer based on FDM technology was designed. It included the mechanical mechanism, control system and HMI interface. The mechanical mechanism consisted of the feeding mixing device and the Core XY axis linkage system. The feed mixing mechanism could accurately feed and stir the raw materials. The control system was based on CPU1214C, controlling the system motion, temperature, and stirring feeding. Siemens OP73/Micro touch screen was used to install WinCC Flexible as development platform, helping to realize human-computer interaction. This equipment could be used to print out any complex structure and delicious 3D sugar painting.
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements,
2017
College of Art ＆ Design, Xiangnan University, Chenzhou, Hunan 423000, China
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements, Mao Hongda
Food and Machinery
As an art for the manifestation of Chinese characters, calligraphy and painting is always one whole group, and Chinese characters originated from painting are naturally endowed with pictographic and ideographic features. From the point of view of artistic characteristics, Chinese characters in calligraphy can be regarded as an endless variety of traditional culture symbols or patterns, and therefore, these calligraphy elements are hopefully to be used as elements for main-body designs or decoration shades in the traditional food packaging design by smart and reasonable methods. This paper also put forward rules that should be followed duringthe application of Chinese calligraphy …
Preparation And Antimicrobial Activities Of Spi/Clove Oil Microcapsule Films,
2017
School of Biotechnology and Food Engineering, Suzhou University, Suzhou, Anhui 234000, China
Preparation And Antimicrobial Activities Of Spi/Clove Oil Microcapsule Films, Dong Zeng, Cao Wengen, Wang Haichao, Jia Guiqi, Zhang Xingtao, Gao Guizhen
Food and Machinery
Clove oil was loaded into β-Cyclodextrin (β-CD) using the saturated aqueous solution method. Antibacterial film was prepared by adding the microcapsule into Soy Protein Isolate (SPI) film, microcapsule embedding ratio, the mechanical properties of films and the bacteriostatic action to Bacillus subtilis and Escherichia coli were determined. The results showed that the embedding ratio was （67.42±3.82）%; the effect of bacteriostatic action to Bacillus subtilis and Escherichia coli of film adding more microcapsule was better，but the mechanical properties were not very well.
Expression Of Recombinant Antifreeze Peptide In Lactococcus Lactis And Its Antifreeze Activity,
2017
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Expression Of Recombinant Antifreeze Peptide In Lactococcus Lactis And Its Antifreeze Activity, Zhang Li, Huang Xinyang, Ma Tianyi, Wu Jinhong, Wang Shaoyun, Wang Zhengwu
Food and Machinery
In order to optimize the expression of antifreeze protein SF-P, using Nisin as the inducer to induced the expression of recombinant Lactococcus lactis. The expression conditions of induction time, induced pH, induced temperature and inducer Nisin concentration were optimized. The optimal expression conditions were determined by SDS-PAGE and Western blot. Furthermore, the physiological characteristics of recombinant bacteria under freezing stress were investigated by comparing the growth status, the acid production of bacteria and the changes of sodium and potassium contents before and after freezing stress. The results showed that the optimal expression conditions were determined: pH of 7.0, Nisin concentration …
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot,
2017
Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot, Zhou Aimei, Wang Shuang, Liu Xin, Zhong Qingping, Liu Chunhong, Huang Kaixin, Chen Hanmin, Cao Yong
Food and Machinery
The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content, color and texture of the products compared with the traditional natural drying and hot air-drying technology. Results: It showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively. The optimal parameters of the heat pump drying technology were as follows: drying temperature 49℃, relative humidity 40%, tile density 0.75 g/cm2. Under these conditions, the time for drying the products to moisture content of …
Effect Of Extraction Process On Quality And Volatile Flavor Components Of Oil From Macadamia Nuts,
2017
South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
Effect Of Extraction Process On Quality And Volatile Flavor Components Of Oil From Macadamia Nuts, Shuai Xixiang, Du Liqing, Zhang Ming, Tu Xinghao
Food and Machinery
The effects of two extraction methods (pressing extraction, aqueous extraction) on the quality and volatile flavor compounds from macadamia nuts oil were investigated. The investigation focused on the composition of triglyceride, sterol, fatty acid and volatile flavor components, as well as the contents of tocopherols and mineral elements in macadamia nuts oil. For the fatty acid composition, triglyceride composition, and contents of tocopherols, the results showed that there were not significantly variations in pressing extracted oil and aqueous extracted oil. Fatty acid composition analysis results illustrated that the main fatty acid consisted of oleic acid, palm acid and palmitic acid, …
Optimization Of Extraction Technology Of Protein From Momordica Charantia Residue And Its Inhibitory Effect On Proliferation Of K562 Cells In Vitro,
2017
Henan Province Food Industry Research Institute Co., Ltd,. Zhengzhou, Henan 450053, China;The State Light Industry Food Quality Supervision and Detection Station, Zhengzhou City, Zhengzhou, Henan 450053, China
Optimization Of Extraction Technology Of Protein From Momordica Charantia Residue And Its Inhibitory Effect On Proliferation Of K562 Cells In Vitro, Li Meijuan, Hao Jinghao, Ma Tiantian, Shi Guoqing, Zhang Xinwu, Huang Jihong
Food and Machinery
Single factor combined with uniform design were used to optimized the extraction process of protein from Momordica charantia residue by salt dissolving method, and the inhibitory activity in vitroon K562 cell proliferation of crude extract was determined by MTT assay. The test results showed that the optimal conditions were as followed: salt concentration of 0.25 mol/L, time 3.59 h, pH=9, ratio of liquid-material 10.36︰1 (mL/g) and the temperature of 25 ℃, extracting twice. Under this condition, the actual extraction rate was 9.28%. In the range of experimental concentration, the crude protein from Momordica charantia residue had a significant inhibitory effect …
Effect Of Different Extraction Methods On The Properties And Biological Activity Of Polysaccharides From Radix Glehniae,
2017
College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
Effect Of Different Extraction Methods On The Properties And Biological Activity Of Polysaccharides From Radix Glehniae, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Su Lei, Pan Mengshu, Sun Shuaishuai, Wu Lanfang, Zheng Yuguang
Food and Machinery
The polysaccharides were extracted from Radix Glehniae, by using hot water extraction, ultrasonic extraction, microwave extraction, lye extraction, acid extraction and cellulase extraction, and the corresponding polysaccharide was GLP-W, GLP-U, GLP-M, GLP-L, GLP-A and GLP-E. The extraction rate, soluble sugar content, viscosity, structural characteristics, solid morphology, antioxidant activity and hypoglycemic activity of each polysaccharide were measured. The results showed: the extraction rates of polysacchar-ides were GLP-A(39.62%)＞GLP-E(38.33%)＞GLP-L(24.80%)＞GLP-W(23.93%)＞GLP-M(18.92%)＞GLP-U(12.68%); The viscosity of the polysaccharide solution by different extraction methods were increased with the increase of polysaccharide solution concentration, and at the same concentration, GLP-L had the largest viscosity. The content of soluble sugar …
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis,
2017
Hunan Provincial Engineering Research Center for Ginkgo Biloba, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis, Jiang Hongyu, Liu Yufeng, Xie Guofei, Liu Yilin, Luo Xiaofang, Wang Zongcheng
Food and Machinery
The extraction conditions of volatile oil from Chinese elder herb by supercritical CO2 were optimized by single factor experiment and response surface methodology. Flow rate of CO2, the pressure, temperature and time of extraction were employed to examine the influences of the yield of volatile oil. The chemical constituents were separated and identified by Gas chromatography-mass spectrometry (GC-MS). The optimal extracting conditions were flow rate of CO2 25 L/h, extraction pressure 30.5 MPa, at 45.0 ℃ for 2.8 h. The extraction rate of volatile oil from Chinese elder herb was 0.86%. 16 kinds of volatile compounds …
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method,
2017
College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method, Yang Xinjun, Cui Zhengwei, Zhang Yuzhong, Dai Ning
Food and Machinery
To investigate the application of minuteness wet pulverization method on the preparation of full bean milk, experimental and numerical analysis were applied in this paper. The influences of different technological parameters on the fiber grain size after the pulverization were also studied, and the empirical formula was obtained by dimensional analysis. The results showed that the average volume size of fiber grain decreased with the increase of cycle number, static blade number and rotating speed. However, the cut depth determined the limitation size of fiber grain. The increase of cycle number would not affect the grain size after the pulverization …
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis,
2017
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis, Yuan Hong, Chai Liqin, Quan Li, Wang Lixia, Tian Chengrui, Wang Xiaoyu
Food and Machinery
Zanthoxylum bungeanum seed protein was hydrolyzed with different proteases, and the optimal protease was screened based on the hydrolysis degree and iron-chelating ability of hydrolysates, then iron-chelating peptides were prepared by the optimal protease. Single factor method and response surface methodology based on Box-Behnken design using four factors and three levels were carried out to optimize the conditions of Zanthoxylum bungeanum seed iron-chelating peptide, and the effects, including substrate concentration, enzyme/substrate ratio, hydrolysis pH, temperature, time on iron-chelating ability of hydrolysate were studied. The results indicated alcalase proteases was the optimal protease to prepare iron-chelating peptides from Zanthoxylum bungeanum seed …
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis,
2017
Weihai Changqing Ocean Science Thechnology Co., Ltd., Rongcheng, Shandong 264300, China
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis, Chang Lirong, Zhao Xiangzhong, Yao Yanyan, Wang Xiaohui
Food and Machinery
Kelp liquefaction rate as technical index, by biological enzymolysis technology, the enzymatic hydrolysis conditions were optimized, such as granularity, substrate concentration, reaction temperature, reaction time and pH, and the monosaccharide composition and oligosaccharide polymerization degree of kelp enzymatic hydrolysate were also analyzed separately by the high performance liquid chromatography (HPLC) and high performance gel permeation chromatography (HPGPC). The result suggested that the optimum conditions of rapid liquefaction of kelp were as followed: the size of raw material 100 mesh, the ratio of material to liquid 1︰12 (g/mL), pH 8, reaction temperature 50, and reaction time 12 h. Under this condition, …
Quality Changes Of Yak Meat Under Different Heat Medium And Time,
2017
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Academy of Animal and Veterinary Sciences, Xining, Qinghai 810016, China
Quality Changes Of Yak Meat Under Different Heat Medium And Time, Li Shengsheng, Jin Yichao
Food and Machinery
Cooking loss, heat shrinkage rate, color, shear force, and texture of yak meat were measured, which were heated by water and steam at 10, 20, 30, 40, 50, 60 min, respectively, and the correlation of heat time and quality were analyzed. The results showed that cooking loss of yak meat significantly increased with the extension of heat time (P＜0.05), and the increased rate of cooking loss heated by water 21.21% higher than by steam. The heat shrinkage rate of yak meat by water bigger than by steam after being heated from 10 min to 40 min, and the heat shrinkage …
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake,
2017
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China; Guangxi Crop Gene
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake, Wan Gying, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. …
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying,
2017
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
Food and Machinery
Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer …
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco,
2017
Qujing Cigarette Factory, HongyunHonghe Tobacco ﹝Group﹞ Co., Ltd., Qujing, Yunnan 655001, China
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco, Xiang Hu, He Xiaoqiang, Liu Geyi, Li Shaochen, Yang Tao, Wang Long, Guo Ge
Food and Machinery
To design a suitable cigarettes weight, on the basis of filling power of cut tobacco, build designing model for cigarette unit weight considertng the specification of cigarette, cigarette paper, tipping paper, ecreteur and the weight of filter rod. The examples indicated that the hardness of the cigarette whose weight designed by the modelis suitable.By evaluation, the sensory quality of the cigarette meets the design requirements, and nothing quality defects such as loose-end and fall of burning cone appeared during the process of evaluating. The unit cigarette weight designed by the model could not only guarantee the physical index and sensory …
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke,
2017
Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Food and Machinery
Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, …
Progress On Terpenoid Volatiles In Citrus Fruits,
2017
College of Food Science, Southwest University, Chongqing 400715, China; National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Food and Machinery
Terpenoid is the major type of citrus fruit volatiles. The paper reviewed the progress of researches on terpenoid volatiles in citrus fruits including the profiles and biosynthetic pathway of terpenoid volatiles, the effect of preharvest and postharvest factors on the terpenoid volatiles of citrus fruits. In this paper, the future research topic of the relevant area was also proposed, which would be beneficial for the research community.
Research Progress In The Studies Of Oligosaccharides Metal Complex,
2017
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Food and Machinery
The research about oligosaccharide-metal chelate, which has the biological activities of oligosaccharides and metal ions, had been becoming a hot topic. In this study, the recent achievements of preparation technology, product properties and functional applications of oligosaccharide-metal chelate were reviewed, and the development direction was also prospected.
