Design Of Grain Moisture Detection Device,
2017
Jiang Su University, Zhenjiang, Jiangsu 212013, China
Design Of Grain Moisture Detection Device, Xu Baowen, Cai Jianrong, Sun Li, Zhang Wensong, An Yuting, He Zhenlu
Food and Machinery
A set of grain moisture detection device based on incident microwave was designed, and the STC89C52 chip was used as the main processor to control the execution order of each component. Moreover, the photoelectric switch was used to keep the amount of the loading material in line. In order to eliminate the influence of temperature, it was detected in real time, and the temperature compensation model is established. To avoid the thermal effect of microwave, the sequential control system was applied to collect temperature and microwave signals, ensuring the accurate measurement of grain moisture. The results showed that the correlation …
Dynamic Analysis Of High Speed Cam Mechanism With Clearance Based On Impact Model,
2017
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
Dynamic Analysis Of High Speed Cam Mechanism With Clearance Based On Impact Model, He Xueming, He Kai, Wu Meiping, Ji Xiaogang
Food and Machinery
In order to improve the dynamic performance of cam mechanism with high clearance. The two-state impact sub-model is used to simulate the gap between the cam and the follower to construct the dynamic model of the gripping cam mechanism considering the damping. The finite difference method is used to solve the dynamic equation with the cycloidal cam curve as the excitation function. The time domain and frequency domain analysis of the gap dynamics model are carried out, and the corresponding acceleration time domain and frequency domain response map are drawn. The influence of the damping ratio and the cycle ratio …
Analysis Of Dynamics For Vibrating Body Of Vibrating Loose Machine Excited By Single Vibrating Motor,
2017
Kunming Shipbuilding Equipment Co., Ltd., Kunming, Yunnan 650051, China
Analysis Of Dynamics For Vibrating Body Of Vibrating Loose Machine Excited By Single Vibrating Motor, Deng Chengjiang, Zhao Yin, Zhao Yunfei, Zhang Xianlian
Food and Machinery
The vibration loose machine was designed to pre-loose the strips being cut. It was beneficial to increase the moisture regain of the stem. The Single Vibrating Motor was placed transversely on the vibrating body as an excitation source of the vibration loose machine. The differential equation of its vibration was established based on analyzing the structure of the vibrating body when the rubber elastic component was regarded as a rigid body. The motion equation and trajectory of the vibrating body could be obtained in more details. The vibration characteristics were analyzed comparatively by the two kinds of calculation method. The …
Analysis Of Internal Flow Field And Optimization Of Mechanism Parameters Of Negative Pressure Electric Heating Dryer Based On Fluent,
2017
Electromechanic Engineering College, Henan Agricultural University, Zhengzhou, Henan 450002, China
Analysis Of Internal Flow Field And Optimization Of Mechanism Parameters Of Negative Pressure Electric Heating Dryer Based On Fluent, Liu Daoqi, Fan Chuanhui, Dong Huifeng, Li He
Food and Machinery
The problems of uneven flow field and low drying efficiency in the negative pressure electric heating dryer were found and supposed to solve in this study. Based on Fluent, numerical simulation of wind velocity field and temperature field in negative pressure electric heating dryer was carried out. And by using the improved design of SolidWorks internal structure of the dryer, the main factors influencing the drying efficiency of the working parameter and structure parameter were tested. By using changing the working parameters and optimize the structure, the internal flow field uniformity of the optimal effect of dryer were achieved. The …
Study On Separation Performance Of An Ultra-High-Gravity Mini-Hydrocyclone For Starch Production,
2017
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Study On Separation Performance Of An Ultra-High-Gravity Mini-Hydrocyclone For Starch Production, Yu Jianfeng, Fu Jian, Xie Yaocong, Zheng Xiangyang, Zhao Jiang
Food and Machinery
A novel ultra-high-gravity mini-hydrocyclone was designed. One-factor experiments and two-factor experiments were conducted to study the effects of the feed flow rate, split ratio, feed concentration and vortex finder diameter on separation performance of rice starch and potato starch, respectively. The results indicated that the effects of the feed flow rate, split ratio and feed concentration on the total separation efficiency for rice and potato starch were remarkable in the one-factor experiments; the feed flow rate, split ratio and vortex finder diameter significantly affected the total separation efficiency in the two-factor experiments. The interaction effects between the feed flow rate …
Schematic Design And Simulation Study On Alkaline Noodle Loosening Device,
2017
College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China
Schematic Design And Simulation Study On Alkaline Noodle Loosening Device, Yin Qiang, Yang Chuang, Peng Hui, Zhang Guoquan, Li Xiangfa
Food and Machinery
Alkaline noodle loosening device of automated production was designed, and the overall scheme was then researched. It was carried out the research on the structure design of roller with multiple stirring rod, wheel and bracket, conveyor belt and so on, and its parameters were given. Alkaline noodle loosening device waas modeled by using Adams software. The rationality of the design was verified through kinematics simulation from the two aspects such as rotary speed and angular acceleration of the roller. The contact force of the conveyor belt and contact force of the roller were tested through dynamic simulation, providing the reference …
Research Of Braking Way With Electric Control And Oil Free Of Food Bucket Elevator,
2017
School of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China; Experimental Center of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China
Research Of Braking Way With Electric Control And Oil Free Of Food Bucket Elevator, Jin Huawei, Zhang Xin, Chen Qinghua, Xu Shaoyang, Wang Sai
Food and Machinery
The electrical-mechanical brake device with food bucket elevator was designed, based on the traditional hydraulic braking effectiveness. The calculation of "motor + planetary gear reducer + spiral" was conducted, and the movement conversion device, dc torque motor and deceleration moment were analyzed. Moreover, the test was studied by using the similarity principle. The results showed that brake equipment operation of the electrical-mechanical brake device with food bucket elevator was stable and reliable, and brake disc vibration was small. The brake block was quickly, with the parts running normally, and structure design was reasonable. Finally, the food oil free, and the …
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc,
2017
College of Mechanical and Electrical Engineering, Anhui Jianzhu University, Hefei, Anhui 230601, China; The Postdoctoral Workstation of Anhui Province Lu'an Hengyuan Machinery Co., Ltd., Lu’an, Anhui 237100, China
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc, Yang Qingyan, Zhang Kuibang, Chen Rongna, Yuan Jiabao
Food and Machinery
The occasional communication conflict between PU control system and Wincc in the process of PU control for the beer pasteurization machine were investigated in this study. The sterilization machine automatic PU control system were put forward based on OPC and Wincc. Use the C++ to write OPC client and the Wincc as OPC server to realize the data exchange between Wincc and C++ client. In order to realize the intelligent control of PU, the mathematical model between the PU value of the tunnel sterilizer and the temperature of the nozzle was established, and then the PU control algorithm in the …
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013, Fan Zhennan, Tong Litao, Zhou Sumei, Yi Cuiping
Food and Machinery
In order to prepare fresh rice noodle through starter, the survival rate of L. plantarum YI-Y 2013 isolated from natural fermentation liquid was used as target. 3 kinds of protective agent through single factor experiment and Plackett-Burman test were screened, i.e., sorbitol, maltodextrin and glycerin. Moreover, the response surface analysis and fit the regression equations were carried out, and the results indicated that the best protection formula was: sorbitol 1.1 g / 100 g, maltodextrin 24.8 g / 100 g, and glycerol 2.4 g / 100 g. The bacteria survival rate was found arriving to (76.08±2.68)%, close to the prediction …
Detection On Surface Defect Of Apples By Dt-Svm Method,
2017
College of Engineering and Technology, Southwest University, Chongqing 400716, China
Detection On Surface Defect Of Apples By Dt-Svm Method, Qiu Guangying, Peng Guilan, Tao Dan, Wang Zhengrong
Food and Machinery
During the process of apple blemish detection based on machine vision technology, due to the color similarity between stem/calyx and blemish, which greatly decreases the accuracy in apple detection, a method was proposed based on Decision Tree-Support vector machine (DT-SVM) to solve the challenge problem. Firstly, the single threshold method is used to remove the background. Then in the R channel, Connected Component Labeling method and Otsu method were employed to extract object regions (stem, calyx, blemish)，which were used to compute the color, texture and shape features. In the end, adopted the DT-SVM method to distinguish blemishes from the stem …
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage,
2017
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage, Zhao Wanzhu, Gao Yigang, Wang Zengkai, Yu Shuai, Li Guanhao, Xuan Yingchen
Food and Machinery
The effects of selenium germanium yeast on the deposition of selenium and germanium and the quality of Yanbian cattle beef were studied. Test results showed that: selenium enriched germanium yeast could significantly increase the accumulation of selenium and germanium in the striploin and rump. With the increase of the amount of selenium-enriched germanium yeast, the deposition amount of selenium and germanium in Yanbian cattle beef also increased, and the brightness value, pH, TVB-N and drip loss decreased during storage. Red value is on the rise.
Study On The Antioxidant And Whitening Effect Of Rose Fermented Broth,
2017
Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing 100083, China
Study On The Antioxidant And Whitening Effect Of Rose Fermented Broth, Zhao Dan, Cao Yufeng, Ding Wenyu, Wang Changtao, Shi Doudou, Yu Dan, Zhang Jiachan, Li Meng
Food and Machinery
To evaluate the antioxidant, whitening effect and skin safety of rose fermented broth. Method: Rose fermented broth was acquired by fermenting saccharomyces cerevisiae with rose. The skin safety, antioxidant effect and whitening effect were evaluated. The human whole gene expression profile chip was used to explore the whitening mechanism of rose fermented broth. The results showed that the scavenging effect of rose fermented broth on DPPH radical scavenging was obvious and its inhibitory effect on the activity of extracellular tyrosinase was in direct proportional to the concentration. The intracellular tests showed that rose broth had inhibitory effect on tyrosinase activity …
Effect Of Different Extraction Methods On The Extraction Ratio And Antioxidant Activity Of Polysaccharides From Gastrodia Elata Bl.,
2017
Agronomy College, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
Effect Of Different Extraction Methods On The Extraction Ratio And Antioxidant Activity Of Polysaccharides From Gastrodia Elata Bl., Wang Qing, Li Dandan, Pan Yunyun, Wu Wei
Food and Machinery
In order to screen a suitable extraction method for polysaccharides from Gastrodia elata Bl., the hot water extraction, ultrasound extraction and enzymatic hydrolysis were applied to extracting polysaccharides from G. elata Bl.f. glauca S. Chow from Pingwu in Sichuan province, then the polysaccharides extraction ratios and their antioxidant activities were compared. The polysaccharides extraction ratios and antioxidant activities were obviously influenced by the extraction methods. Of them, the extraction ratio of enzymatic hydrolysis was the highest with the value of 50.315%, which was extremely different from the other extraction methods (P＜0.01). The antioxidant activities were in the following order: ultrasound …
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp,
2017
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China; Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp, Liu Guangxian, Zhu Shuilan, He Jialin, Zhou Jinying, Feng Jianxiong
Food and Machinery
To realize the high comprehensive utilization on the byproduct of silver carp, taking the testis sacs of silver carp as the raw material, the effects were studied, including the concentration of citric acid, the temperature, ultrasonic power, ultrasonic time, solid-liquid rate and extraction times on the efficacy extraction of silver carp spermary. On the base of single-factor experiments, and through the orthogonal test, the optimization experiment conditions were as followed: concentration of citric acid 0.45 mol/L, extraction temperature 55 ℃, the ultrasonic time 20 min , ultrasonic power 400 W, ratio of solid-liquid 130, and the extraction times 3 times. …
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis,
2017
College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis, Kong Xiangjia, Wu Qiuying, Xie Yong, Lin Pu, Liu Zhiyu
Food and Machinery
The optimization of phycoerythrin extraction from Porphyra haitanensis were investigated by single experiments and response surface methodology. The single experiments were used to explore the effects on the extraction rate and purity of phycoerythrin by different enzyme amount, ultrasonic time, ultrasonic power, pH and solid-liquid ratio. The best pH and solid-liquid ratio were determined as 5.0 and 140 (g/mL), respectively. Meanwhile, the enzyme amount, ultrasonic time and ultrasonic power were investigated through response surface experiment. The optimal extraction conditions were determined as follows: enzyme amount 0.05 g, ultrasonic time 40 min and ultrasonic power 90% of the rated one. Under …
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum,
2017
College of Food Engineering and Nutritional Science of Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum, Chai Liqin, Yuan Hong, Wang Lixia, Lu Yuehong, Tian Chengrui
Food and Machinery
Zanthoxylum was used as the material. Combined cellulase hydrolysis with response surface method to optimize the Zanthoxylum oleoresin (Z瘙簚oleoresin) extraction process. Results showed that the optimum extraction conditions of Z瘙簚oleoresin as follows: 50% ethanol as extractant, cellulase dosage was 62.3 mg/L, enzymolysis time was 2.3 h, enzymolysis temperature was 50 ℃, liquid ratio was 47.41(mL/g). In this condition, the extraction efficiency of Z瘙簚oleoresin was 37.22%. A total of 47 compounds were identified by gas chromatography-mass spectrometry (GC-MS). Main ingredients were D-limonene, linalool, lauricacid, limonene glycol, alpha-terpineol, ascaridole, citronellyl myristate, xanthoxylin, etc.
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast,
2017
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast, Zhang Gensheng, Zhang Honglei, Yue Xiaoxia, Wang Rui, Chi Tianqi
Food and Machinery
The effects of different hydrostatic thawing temperatures on the quality characteristics of the packed and unpacked frozen chicken breasts by measuring the total texture, shear stress, flesh color, cooking loss, total protein content, pH, TVB-N, and TBARS values. The results showed that the quality of the packed frozen chicken breast after hydrostatic thawing at low temperature was better than the unpacked one. Compared to thawing at other temperature, the shear strength of chicken breast thawing at 12 ℃ was closer to the shear strength of fresh chicken breast, and the total numbers of colony as well as the degree of …
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves, Li Ning, Zhu Wenxue, Bai Xiting, Ma Yitong
Food and Machinery
In order to maximize the utilization of the peony resources, the fresh peony was used as the raw material, and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves, then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability. Taking sugar content as the research index, the optimum process was as follows: ultrasonic power 110 W, time 40 min, sucrose concentra-tion 40%, and sugar content of sugar cane was 32.96%. The rate of sugar permeation was increased. The results of texture profile analysis (TPA) showed that the …
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids,
2017
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids, Lu Yongling, Wang Chen, Liang Yuli, Zhu Kun, Zhu Xiaoyi, Guo Hongmei, Lu Lishuang
Food and Machinery
Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins. As a result, the peak yield and purity of flavonoids can reach 38.56% and 67.80% respectively, when using 20% ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits, and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.
The Process Optimization And Its Aroma Ingredients Of Durian Wine,
2017
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
The Process Optimization And Its Aroma Ingredients Of Durian Wine, Bu Jianzhen, Yu Limei, Zeng Xiaofang, Lin Shaoting
Food and Machinery
The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO2 and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters.
