Process Simulation And Performance Study Of Mechanical Vapor Recompression System,
2017
College of Life Science and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
Process Simulation And Performance Study Of Mechanical Vapor Recompression System, Li Wei, Hong Hongsheng, Zhu Manli, Sun Hongtao
Food and Machinery
Mechanical vapor recompression (MVR) system has been more and more popular because of its good energy-saving effect and small footprint, but how to make the stability and energy-saving of whole MVR evaporation system are better still need to further research on its performance. With the help of Aspen Plus software version, the MVR performance analysis model was set according to the operation principle of MVR to study the relationship between the amount of evaporation, the amount of fresh steam and feed temperature, evaporation pressure, and the relationship between evaporation and boiling temperature and feed concentration (NaCl mass fraction) and evaporation …
Study On Eggshell Breakage Rate Of Egg Detection Mechanism Based On Fem,
2017
Inner Mongola Techical College of Construction, Hohhot, Inner Mongolia 010070, China
Study On Eggshell Breakage Rate Of Egg Detection Mechanism Based On Fem, Wang Shuanqiao, Yu Zhihong
Food and Machinery
In order to improve the detection efficiency of egg quality on-line detection mechanism, and reduce eggshell breakage rate in the detection because of mechanical vibration generated, the modal analysis of the detection mechanism key components of the double circular arc cylinder and frame was carried out, by using the finite element analysis software ANSYS, and then it was tested by experiment. The results showed that the vibration frequency of the detection mechanism, lower than 971.28 Hz, could not cause vibration of double circular drum group, and this helped to reduced the eggshell breakage rate. Moreover, the frame frequency was found …
Simulation Analysis And Optimization Of Pulsed Electric Field Co-Field Sterilization Treatment Chambers,
2017
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Simulation Analysis And Optimization Of Pulsed Electric Field Co-Field Sterilization Treatment Chambers, Gao Qingxue, Ping Xueliang
Food and Machinery
As an important part of the high-voltage pulsed electric field (Pulsed Electric Field, PEF) processing system, in order to develop a processing chamber unit suitable for use in combination with multiple processing chambers, we modeled the elliptical embedded type field sterilization processing chamber, and the electric field distribution and hydrodynamic characteristics of the chamber were obtained by ANSYS software. Furthermore, based on the simulation analysis, the structure of the processing chamber was optimized, and a new type of total field sterilization treatment chamber based on the optimization of fluid properties was proposed. It was proved that the performance of the …
Structure Design And Finite Element Analysis Of Spiral Cutter For Bowl-Shaped Jellyfish,
2017
Liaoning Seafood Processing Technology and Equipment Key Lab, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Structure Design And Finite Element Analysis Of Spiral Cutter For Bowl-Shaped Jellyfish, Wang Deqiang, Tao Xueheng, Wang Mingwei, Wang Xuejun, Lu Jinshi
Food and Machinery
The spiral cutter is the most important working part of the bowl jellyfish automatic cutting machine. In order to ensure the stability of the work, the elastic deformation and the good service life are avoided. The mathematical model of the cutter blade line is established by using the differential geometry. The curvature and torsional size and the law of curvature and torsion with polar angle are simulated by MATLAB. The maximum value of the curvature is 1.57, the minimum is 0.012 47, the maximum torsion is 0.002 46, and the minimum is 0. The three - dimensional solid model of …
Design And Analysis For Key Parts Of Pneumatic Conveying Of Airflow Disturbance,
2017
School of Mechanical and Electronic Engineering, Wuhan Huaxia University of Technology, Wuhan, Hubei 430223, China
Design And Analysis For Key Parts Of Pneumatic Conveying Of Airflow Disturbance, Wang Jihuan, Liu Qijue
Food and Machinery
According to the actual situation of higher energy consumption, as well as the greater fluctuations of yield and unstable feed quantity of suction nozzle in pneumatic conveying, the mechanism of airflow disturbance was analyzed. The grain suction nozzle of airflow disturbance was designed by using return air of positive pressure of pneumatic conveying as disturbed gas source, which could increase mixture between grain and airflow of grain inlet, by helping grain entering system and energy transmitting as well as converting. The use of separator of large curvature elbow had advantages of one wind multipurpose, including anti-collision, anti-broken, dust removal, energy …
Design And Research Of A New Type Of Vertical Home Flour Mill,
2017
School of Mechanical and Information Engineering, China University of Mining and Technology, Beijing 10083, China
Design And Research Of A New Type Of Vertical Home Flour Mill, Xie Mingzuo, Jia Ruiqing, Ma Fei, Song Tao, Zhou Dongxu
Food and Machinery
A small low speed milling machine has been designed for household use. The device adopts vertical roller mill grinding, and is equipped with the outer cylinder rotation drive screw lift to achieve a uniform grinding mechanism which ensures the produced flour's nutrition structure intact. The function structure and working principle of the mill, the kinematics theory of the roller mill and the lifting mechanism are applied. A new structure of the whole machine as well as its key parts has been performed. The software EDEM has been used to carry out the simulation of the particle transport of flour, and …
Study And Optimization On Extraction Process And Physical Characteristics Of Soluble Dietary Fiber From Phaseolus Radiatus Hull,
2017
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Food Materials Engineering Technology Research Center of Henan Province, Luoyang, Henan 471023, China
Study And Optimization On Extraction Process And Physical Characteristics Of Soluble Dietary Fiber From Phaseolus Radiatus Hull, Luo Lei, Wang Yaqi, Ma Liping, Zhu Wenxue, Zhang Kuan, Ji Qinghua, Ma Yongzhe
Food and Machinery
Superfine grinding-assisted enzymatic extraction of soluble dietary fiber from Phaseolus Radiatus hull were studied, and the extraction conditions were optimized by two general rotary combination design. Then the properties were studied. The results showed that the superfine grinding could significantly improve the extraction rate of soluble dietary fiber of Phaseolus radiatus hull, when the particle size was 25～38 μm, and the enzymatic extraction of soluble dietary fiber were: ratio of solvent-to-solid 331 (mL/g), enzyme solution temperature, 60 ℃, ratio of enzyme-substrate 190 U/g, the enzymolysis time 2 h. Under this conditions, the yield of soluble dietary fiber reached 14.02%, the …
Study On Total Polyphenol Content And Antioxidant, Antimicrobial Activities Of Different Polarity Fractions Of Chimonanthus Salicifolicus Hu Leaves,
2017
College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Study On Total Polyphenol Content And Antioxidant, Antimicrobial Activities Of Different Polarity Fractions Of Chimonanthus Salicifolicus Hu Leaves, Wu Yongxiang, Wang Xiang, Jiang Haitao, Ding Kangjun, Zhao Chenglong, Hu Changyu
Food and Machinery
Chimonanthus salicifolicus Hu leaves extracts were prepared by methanol circumfluence extraction. Five fractions were obtained by extraction with different polar solvents including n-hexane, dichloromethane, ethyl acetate, n-butanol and water. Then fractions were detected by total polyphenol content, reducing power, scavenging DPPH free radical and antimicrobial activities. The results showed that all the fractions exhibited high content of total polyphenol, and ethyl acetate fraction had the highest phenolic compounds, with the content of (309.50±4.81) mg/g. The fractions had strong antioxidative capacities such as reducing power and DPPH free radical scavenging ability. The fractions of methanol, n-hexane, dichloromethane, ethyl acetate, n-butanol and …
Effects Of Onion Peel Extract On Antioxidant And Quality Of Western Sausage,
2017
Food Research Center of Yanbian University, Yanji, Jilin 133000, China
Effects Of Onion Peel Extract On Antioxidant And Quality Of Western Sausage, Xu Meina, Chen Naiyang, Mu Baide, Wang Zengkai, Yu Shuai, Cui Taihua, Li Guanhao
Food and Machinery
The effects of acid value, peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed. The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis. The effects of onion peel extracts on the color, texture and oxidative stability of western sausages were investigated. The results showed that the addition of onion peel extract is 0.5%, which not only inhibits the oxidation of fat, but also improves the color of western sausages, reduces the hardness, elasticity and chewiness of western sausages.
Effects Of Wall Breaking Manners On The Inhibition Of Alpha Glucosidase Activity In Bee Pollen,
2017
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effects Of Wall Breaking Manners On The Inhibition Of Alpha Glucosidase Activity In Bee Pollen, Liu Wenjing, Zhang Zhixu, Qin Dan
Food and Machinery
The wall of rape bee pollens were broken by using different methods, and them the water-soluble ingredients were extracted. Therefore, the 4-Nitrophenyl α-D-glucopyranoside (PNPG) was as substrate to evaluate the efficiency of bee pollen as a natural alpha glucosidase inhibitor. The results showed that the wall-breaking manners had significant effect on the active ingredient. The inhibition rate of thealphaglucosidase was found ordered as following, temperature difference (13.73±1.15)%, supercritical CO2 (-8.07±0.93)%, ultrasonic assisted enzymatic (16.70±0.87)%,and untreated (9.68±0.89)%. Moreover, the inhibition rate of rape pollen polysaccharide on alpha glucosidase activity was fluctuated at （2.46±0.31）%~（-0.78±0.03）%, and there was no obvious linear relationship. …
Study On Different Water Addition Changes In The Quality And Structure Of Fermented Dry Beans,
2017
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
Study On Different Water Addition Changes In The Quality And Structure Of Fermented Dry Beans, Liu Chucen, Tan Xinghe, Zhang Chunyan, Wang Feng, Guo Hongying, Li Qingming, Zhou Hongli, Liu Zongmin, Wang Lanshu, Yan Qinwu
Food and Machinery
This paper used dried cowpea as materials to study the different proportion of water which effected the quality of cowpea with wild fermentation method. The results showed that, during the fermentation process, with the addition of water, the cowpea’s pH value decreased. The total acid content increased with the water addition except when the amount of water was 12%. The peak of nitrite was slower and lower than others when proportion of water was 16% and 20%. The content of volatile ester increased firstly, then keep invariability. And the content of volatile ester was higher than the proportion of water …
Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard, Zhao Dan, Liu Xiong, Zhang Lei, Zhao Tiantian, Tian Junqing, Li Chaosheng
Food and Machinery
The influence factors of different microwave power, temperature and time, water bath time, and packed weight in pickled mustard were investigated based on single factor test with the hardness, color variation as comprehensive scores. Regression equation was established to figure out the optimal solution. The Result showed that optimum sterilization conditions were figured out as follows. 100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W, combined with water bathing for 1 min. The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization. This process …
Establishing Sensory Evaluation Equation For Apricot By Regression Analysis Method,
2017
College of Science and Technology, Xinjiang Agricultural University, Urumqi, Xijiang 830052, China
Establishing Sensory Evaluation Equation For Apricot By Regression Analysis Method, Zhou Tong, Cheng Kai, Dong Zhuoqun, Li Huanrong, Sheng Manli, Yan Xue, Jing Yuxuan
Food and Machinery
The influence of quality of apricot plum by boiling permeating sugar, vacuum permeating sugar and ultrasonic permeating sugar were investigated, and the regression equation of sensory evaluation was established in this study. The Xinjiang Cemaiti apricot was used to study the difference of sugar content, shearing force and chromatic aberration, comparing among apricots prepared by 3 kinds of permeating sugar method. The optimum process was calculated and the regression equation was evaluated by stepwise regression method. The results showed that the content of sugar in the apricot was increased with the cooking times, the degree of vacuum and the ultrasonic …
Optimization The Technology Of Preparation Of Whole Sweet Orange Cloudy Juice By Complex Enzymatic,
2017
Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125, China
Optimization The Technology Of Preparation Of Whole Sweet Orange Cloudy Juice By Complex Enzymatic, Sun Junjie, Fu Fuhua, Li Qili
Food and Machinery
The whole sweet orange cloudy juice was produced for investigation in the current study. Treated with pectinase and protease, one-factor-at-a-time and orthogonal array design methods were used to optimize hydrolysis conditions based on juice yield and suspension stability. The optimum conditions were as follows: pectinase amount 0.01%, protease amount 0.2%, the enzymolysis time 40 min, and the enzymolysis temperature 40 ℃. In these conditions, the 30% puree content whole fruit juice yield was up to 83.27%, and the absorbance at 660 nm was 0.431. The results showed that the enzymatic treatment could improve the juice yield greatly and remain the …
Fabrication And Application Of Paper Based Microfluidic Chip,
2017
College of Food Science ＆ Technology, Shanghai Ocean University, Shanghai 201306, China
Fabrication And Application Of Paper Based Microfluidic Chip, Yan Yu, Xu Changhua, Gu Dongchen
Food and Machinery
As the core of the miniaturized total analysis system, microfluidic chip has the characteristics of high efficiency separation, rapid analysis, low reagent consumption and miniaturization, provides a new platform for rapid detection analysis. With the development of microfluidic technology, paper based microfluidic chip has been widely used because of its low cost, easy fabrication and convenient carrying. This paper mainly introduces the processing technology of paper based microfluidic chip, including wax printing method, UV lithography and plasma processing technology, inkjet printing technology and wax dipping technology, cutting technology and the application of paper-based microfluidic chip.
Legislative Suggestions On Formula Foods For Special Medical Purpose,
2017
Southwest Medical University, Luzhou, Sichuan 646000, China
Legislative Suggestions On Formula Foods For Special Medical Purpose, Wang Linzhi, Wang Min, Liu Xuewu
Food and Machinery
From the perspective of the legislation of formula foods for special medical purposes, this paper analyzes its current legislation situation and existing problems, and describes its legislation significance. Based on this, t suggested to promote the democracy and scientificity of health care legislation by taking the following measures: insisting on the legislation idea of core value of health equity, widely collecting health rights and interests of people with special medical condition, following the medical ontology characteristics and demonstrating and assessing scientifically, etc.
Research Of The Cultural Significance And Modern Inheritance On Local Food,
2017
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Of The Cultural Significance And Modern Inheritance On Local Food, Ouyang Guohui, Guo Jia
Food and Machinery
In the context of the current national efforts to develop the rural leisure tourism industry based on the local culture and the willingness of the urban people to return to the local feelings, the current local food is facing the problem of being forgotten or even extinct, from the discussion of local food and rural culture. The paper analyzes the three cultural meanings of the ecological culture connotation, the historical and cultural connotation and the emotional connotation of the local food, and thinks and interprets the phenomenon of the green and cultural return of the modern food ecology, then puts …
Effect Of Different Content Of Potato Granule On The Quality Of Flour And Dried Noodle Mixed With Potato And Wheat,
2017
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Food Science and Biotechnology Key Laboratory of Hunan Province, Changsha, Hunan 410128, China
Effect Of Different Content Of Potato Granule On The Quality Of Flour And Dried Noodle Mixed With Potato And Wheat, Zeng Xike, Zhang Lilin, Liu Jingfeng, Zhang Yu
Food and Machinery
By adding potato granule with different proportions in wheat flour, the farinograph properties, gelatinization characteristics of the mixed flour, and the cooking characteristics and texture characteristics of dried noodles were measured to evaluate the effect of potato granule on the quality of wheat flour and noodles. The results showed that the values of peak viscosity, valley viscosity, breakdown, final viscosity and setback decreased with increasing addition of potato granule; the dough development time, stability time and degree of softening first decreased and then increased, and the water absorption increased linearly. The cooking loss, the best cooking time of dried noodles …
Study On A New Metal Detector,
2017
XiJing University, Xi’an, Shaanxi 710123, China
Study On A New Metal Detector, Huang Jian
Food and Machinery
A new metal detector was designed, using LDC1000 digital inductance sensor and self-made coil as the metal detection sensor, based on eddy current principle. When the metal near the coil, caused by the mutual inductance, the LC oscillation circuit’s frequency changed, and the changed frequency could be converted to the digital output data. Furthermore, the data could be sent to STM32 for process and display, through the SPI interface. When the test value exceed threshold value, it could cause sound and light alarm. The test metal could detect 0.6 mm diameter of thin wire, and it might be used to …
Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood,
2017
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong
Food and Machinery
Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related technology …
