Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator,
2017
Mechanical and Electrical Engineering College, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu
Food and Machinery
Based on the theory of globoidal cam mechanism, the double globoidal cam-type stepping-driven manipulator is designed to realize the step-by-step movement of the actuator output “lifting, forward, falling, retreating”. According to the target rotation of the robot output, design the motion cycle diagram. Finally, the kinematic simulation analysis based on ADAMS, the displacement of the actuator, the velocity, the acceleration curve and the curve of the collision force and the collision torque were analyzed by using Creo3.0 to build the digital prototype of the double globoidal cam-type stepping-driven manipulator . To verify the correctness of the design results.
Design Of Control System For Multi-Functional Tea Packaging Machine Based On Tia Portal,
2017
Xijing University, Xi’an, Shaanxi 710021, China
Design Of Control System For Multi-Functional Tea Packaging Machine Based On Tia Portal, Feng Huiping, Hu Yanan, Yan Chenyu, Li Minghui
Food and Machinery
The multi-functional tea packing machine has the problems of poor packing, appearance folding and material burning and so on. The control system of tea packaging machine based on SIEMENS S7-1200 CPU and TIA Portal is developed. A seal temperature control system of multi-function packaging machine based on Fuzzy-PID control algorithm is designed. Firstly, the working principle, hardware selection and communication network configuration of multi-functional tea packing machine are introduced. Secondly, complete the hardware configuration of the packaging machine control system in the TIA Portal V13 environment and Fuzzy- PID control algorithm is implemented based on OPC technology. Finally, the man-machine …
Optimization On Key Parameters Of Tobacco Flexible Winnowing Machine,
2017
Guangxi Tobacco Industry Limited Liability Company Liuzhou Cigarette Factory, Liuzhou, Guangxi 545005, China
Optimization On Key Parameters Of Tobacco Flexible Winnowing Machine, Kang Jinling, Wei Xiaoling, Wang Jiansheng, Xie Liujing, Tang Lintao, Huang Wenzhen
Food and Machinery
Optimized the key technical parameters of the flexible winnowing machine, to improve the sign out rate and the product purity. By the significant analysis on the main process parameters of equipment, determined the main parameters which influence the whole factor test, and the application of response surface method was used to find the best control model. And applied the model to the actual production after validation, to determine the best parameter combination. Results: Among the three main parameters of flexible winnowing machine technology, for the wind speed, throttle opening and the frequency of needle roller, the wind speed and the …
Food Packaging Defect Segmentation Based Opencv Method,
2017
College of Material Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Food Packaging Defect Segmentation Based Opencv Method, Yang Yang, Xiang Huiyu, Leng Chongjie, Xue Zhen
Food and Machinery
Assembly line detection more depend on the machine vision technology, and image segmentation is the key step in the detection. To solve the problem of slow speed and low accuracy of defects segmentation methods to the surface defects of food packing, proposed a segmenting method based on image difference and mathematical morphology in OpenCV. Firstly, compute the template image of the target image and filter them by a low pass filter. Secondly, differential operation is happened on the two pretreated images to obtain the differential image. Finally, using morphological opening operation to remove the noise on the difference image and …
Study Onpackaging Design Of Modern Liquor Based On Characteristics Of Regional Culture,
2017
Foshan University, Foshan, Guangdong 528000, China
Study Onpackaging Design Of Modern Liquor Based On Characteristics Of Regional Culture, Wu Bin
Food and Machinery
On the questions of unclear orientation of present liquor packaging design, and the phenomenon of brand characteristics weakened,this paper discussing the relationship between the regionality of liquor , characteristics of regional culture, and location of liquor packaging design. An idea of design development was proposed on the fusion of liquor packaging design with the regional culture.
Stimulation And Theoretical Analysis Of Heat Transfer During The Freezing Process Simulation Of Beef,
2017
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Stimulation And Theoretical Analysis Of Heat Transfer During The Freezing Process Simulation Of Beef, Tang Wan, Wang Jinfeng, Li Wenjun, Xie Jing
Food and Machinery
Freezing is recognized as one of the important technology in food preservation. Considering the change of physical characteristics in beef under the process of the freezing, the equivalent heat capacity method was utilized to process latent heat in phase change, and then the computational fluid dynamics (CFD) numerical simulation technology was applied to simulate the freezing process and establish the differential equations of three dimensional food freezing process. Through the numerical simulation of freezing time, the error between each experimental measuring point (T1, T2, T3, T4 and T5) value and simulation calculation of freezing time were detected to be 5.45%, …
Study On Inhibition Kinetics Of Peroxidase From Lonicera Japonica Thunb,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Agricultural Products Drying Equipment Engineering Technology Research Center, Luoyang, Henan 471023, China
Study On Inhibition Kinetics Of Peroxidase From Lonicera Japonica Thunb, Luo Lei, Dong Jinlong, Zhu Wenxue, Xue Yihan
Food and Machinery
In order to purify honeysuckle peroxides and study the enzymatic properties and inhibition kinetics,DEAE cellulose DE-52 ion exchange chromatography was used for purification of peroxidase from Lonicera Japonica Thunb prepared preliminarily by three-phase partitioning. Two kinds of peroxidase, HSPⅠ（honeysuckle peroxidaseⅠ）and HSPⅡ（honeysuckle peroxidaseⅡ）, were purified,the specific activity were 3 312.3 U/mg and 564.8 U/mg respectively. The double substrate enzymatic reaction type was PingPong reaction analyzed by the reaction kinetics. Citric acid, Sodium metabisulfite showed irreversible inhibition to Lonicera Japonica Thunb peroxidase, L-cysteine showed reversible inhibition, and L-cysteine was a competitive inhibitor that the inhibition constant KI was 0.053 mmol/L.
Effect Of Uv-C Treatment On Quality Of Blueberries Fruit In Low-Temperature Storage,
2017
Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute, Changsha, Hunan 410125, China
Effect Of Uv-C Treatment On Quality Of Blueberries Fruit In Low-Temperature Storage, Zhang Juhua, Li Gaoyang, Wang Wei, Lin Shuhua, Liu Wei, Tan Huan
Food and Machinery
In order to develop green preservation technology of blueberry, Southern highbush blueberries were treated by using different doses of UV-C (1.0, 2.0, 4.0 kJ/m2), and storaged at (4±0.5) ℃, changes of the quality were measured every 7 d during storage period, control samples was untreated. The results showed that UV-C treatment had better effect on improving the storage quality of blueberry, and 2 kJ/m2 treatment was the best on preservation effect of blueberry, which can effectively inhibit weight loss and rotting of postharvest blueberry; when storaged for 35 days and compared to the control group, the weight …
Effects Of Hypobaric And Refrigerated Preservation On Postharvest Quality Of Mango Fruit,
2017
Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute, Zhangzhou, Fujian 363000, China; The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products, Higher Education Institutions i
Effects Of Hypobaric And Refrigerated Preservation On Postharvest Quality Of Mango Fruit, Xie Jianhua, Ｗen Jianling, Zheng Junfeng, Guo Qiaoling, Pang Jie
Food and Machinery
The effect of different hypobaric conditions on the storage quality of postharvest mangos with Tainong No. 1 is studied in this paper. The results showed that the hypobaric and refrigerated preservation technology could effectively slow down the reduction of titratable acid, VC and soluble solids content of the fruit, keep the hardness of mango, inhibit the yellowing of mango and the increasing of membrane permeability. The preservation effect of 3 kinds of pressure by comparison showed that the storage quality of mango under the 10 kPa and the 20 kPa was better than under the 30 kPa, the mango …
Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes,
2017
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes, Li Chong, Ma Chengjin, Yu Ji, Zou Haiying, Peng Zhenzhen
Food and Machinery
According to the analysis of sensory, physic-chemical characteristics(VFA) and microbiological characteristics (total bacterial) for Ponkan fruit wine, using Weibull Hazard Analysis(WHA)，chemical reaction kinetic model and Arrhenius equation, the shelf-life prediction models were established under two different kinds of indexes, respectively. The results showed that the shelf-life end point under different storage temperature of 25,30,35 and 40 ℃ by the prediction model of sensory evaluation were 620, 436, 310 and 222 d, respectively, and the relative error was in the range of -5.48% to 5.52%. The predicted end points of the shelf-life under the evaluation index of volatile acid were 633, …
Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage, Su Zhao, Hu Qiang, Li Shuhong, Dan Jing, Li Meiliang, Lin Ling, Bai Zhizi, Yang Juan, Ke Qinqin
Food and Machinery
This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi. At first, salt-soluble protein, total sulfhydryl, Ca2+-ATPase activity and carbonyl group were monitored during the frozen-storage period (12 weeks). When the addition of trehalose was 6%, the inhibitory effect on protein denaturation was the best. Then, the determination of structure characteristics of the group with the addition amount (6%) was conducted after surimi was frozen for six months. Results: the gel strength of the group with best addition amount reached 3 026 g·mm, much higher than the control …
Optimization Of Supercritical Co2 Extraction For Passion Fruit Seed Oil By Response Surface Methodology And Investigation Of Antioxidant Activities Of Extracted Oil In Vitro,
2017
College of Chemistry and Chemical Engineering, Zhaoqing University, Zhaoqing, Guangdong 526061, China
Optimization Of Supercritical Co2 Extraction For Passion Fruit Seed Oil By Response Surface Methodology And Investigation Of Antioxidant Activities Of Extracted Oil In Vitro, Ma Jinkui, Li Ke, Wei Bingdun, Yao Ziting, Huang Xiaochen
Food and Machinery
The Box-Behnken design and response surface methodology (RSM) were employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil and the antioxidant activities of the extracts was also investigated in this study. Results obtained from the RSM showed that the optimum extraction process parameters within the experimental ranges would be the extraction temperature of 53.1 ℃, pressure of 33.9 MPa, and extraction time of 3.6 h. Under these conditions, the oil yield was 26.95%. The results of the antioxidant experimental also showed that the extracted oil have a potent reducing power and the …
Effects Of Extracts Of Ginseng Stems And Leaves On Type I Diabetic Mice Model,
2017
Key Laboratory of Natural Resource of Changbai Mountain and Functional Molecular, Ministry of Education, Yanji, Jilin 133002, China; College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Extracts Of Ginseng Stems And Leaves On Type I Diabetic Mice Model, Shi Dejun, Yan Huan, Cui Qingmei, Qi Xin, Huang Min, Cui Chengbi
Food and Machinery
In order to study the function effects of Panax ginseng stems and leaves extract on type I diabetic, 40 male CL grade Kunming mice were injected with STZ at 120 mg/kg body weight to induce type I diabetes mice model, and body weight and blood glucose were measured during the experiment. After 20 days’ test, blood serum was obtained by eye’s blood of mice and the total cholesterol(TC), triglyceride(TG), superoxide dismutase(SOD) and malondialdehyde(MDA) were all measured by kits. The results showed that the extract of ginseng stems and leaves at a certain dose can improve the antioxidant capacity of type …
Effects Of Different Heat Treatment Onqualities Of Indicarice Grains And Semidry-Milled Rice Flours,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Different Heat Treatment Onqualities Of Indicarice Grains And Semidry-Milled Rice Flours, Ren Mengying, Zhou Sumei, Tong Litao, Yi Cuiping
Food and Machinery
To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours, rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed. And then made the semidry-milled rice flour after heat treatment of rice grains, the changes of microbial decomination, damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%. The semidry-milled rice flours after three heat treatment methods(60 ℃ 90 min, 120 …
Technology Research On Intermittent Circulating For Paddy Drier Of Multi-Drying Layer In Batch,
2017
School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Technology Research On Intermittent Circulating For Paddy Drier Of Multi-Drying Layer In Batch, Liu Jue, Liu Qijue
Food and Machinery
The ratio of effective volume between tempering layer and drying layer of traditional paddy dryer in batch was usually 4～8, and some problems such as power consumption and damaged paddy caused by moving parts were increased during continuous operation. Therefore, paddy dryer of multi-drying layer in batch was designed, which the ratio of effective volume between tempering layer and multi-drying layer was less than 1, and the technique of intermittent circulating combined static drying and cycle drying was applied. Spot testing has showed that the technique can reduce the power consumption by 40%, and cut down the damage rate of …
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie
Food and Machinery
This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.
Research Progress Of Chinese Multiple-Flavor Liquor,
2017
College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao
Food and Machinery
The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed.
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii,
2017
Jiyang College, Zhejiang A&F University, Shaoxing, Zhejiang 311800, China
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He
Food and Machinery
Triangle pearl mussel (Hyriopsis cumingii) is a superior Chinese freshwater pearl mussel species. After harvesting the pearl from the mussel large quantities of by-products are generated as waste, which includes meat, mantle and mussel tears. However, it is known that processing by-products are rich sources of nutritional substances. The present study briefly analyzed the chemical composition and characterization of mussel by-products. Especially, this paper summarized the research progress of bioactive compounds from mussel by-products such as polysaccharide, protein and peptide. Future research prospects of bioactive compounds from mussel by-products are also outlined.
Effects Of Different Softening Methods On Quality Of Edible Areca,
2017
Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin
Food and Machinery
7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that …
Study On The Nano-Starch And Its Application In Food Industry,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui
Food and Machinery
Nano-starch has many excellent properties such as rich source, non-toxic, renewable, biodegradable and good biocompatibility, but also has the nano characteristics showing effects of the small and quantum size, surface and interface, and macroscopic quantum tunneling, which was widely used in food industry. The main aim of this review was to introduce preparation and modification methods, and physicochemical properties of nano-starch. Meantime, the application of nano-starch in food industry was also reviewed and prospected.
