Study On Criminal Policy Of Food Safety Crime In China,
2017
Southwest University of Political Science and Law, Chongqing 401120, China
Study On Criminal Policy Of Food Safety Crime In China, Mei Chuanqiang, Diao Xueyun
Food and Machinery
With the deepening of the process of industrialization, the threat of food security in modern society has the characteristics of normalization and severity, and thus put forward new requirements for the criminal policy of food safety crime. In view of the current criminal policy in the criminal law of our country, there are still a series of problems, such as the conviction scope is too narrow, punishment is too light, and the role of criminal regulation is too small, it is necessary to change the current criminal policy, take some efficient measures, such as expanding the scope of the criminal …
Simulation Analysis Of The Effecton Homogeneous Performance From Micro Structure Of Homogeneous Cavity Inner Wall,
2017
School of Mechanical & Automotive Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
Simulation Analysis Of The Effecton Homogeneous Performance From Micro Structure Of Homogeneous Cavity Inner Wall, Dong Shu, Shi Yanbin, Rong Xueqing
Food and Machinery
Based on the phenomenon that the change of flow state caused by the wall roughness, in order to research the effect of micro structure on the surface of the inner wall of the high pressure homogenization cavity in the high pressure homogenizer to homogenization performance, the groove micro structure is structured on the inner of smooth homogenization cavity, and a computer fluid dynamics (CFD) technique is used to model the two-phase flow in a high pressure homogenizer. This paper will study the high pressure homogenization cavity in the APV-high pressure homogenizer, the oil-water emulsion as the homogeneous materials, the smooth …
Evolution Of Packing Form And Packing Design Of Ancient Chinese Tea,
2017
(School of Arts, Hunan Normal University, Changsha, Hunan 410012, China
Evolution Of Packing Form And Packing Design Of Ancient Chinese Tea, Wu Yuqing, Chen Peiyao
Food and Machinery
The evolution of the Chinese tea culture is illustrated through the research in tea packing from the Warring States Period to the Ming & Qingdynasties. Influences of politics, economics and cultures of different dynasties in tea packing are discussed. Philosophical thoughts, aesthetic tastes and cultural features included in tea packing are demonstrated, as well as packing materials, packing crafts, design styles and production techniques. All of these research results will be useful references to the innovation of modern tea packing design.
Jujube Motion Analysis And Its Reliability Analysis Of Image Acquisition,
2017
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
Jujube Motion Analysis And Its Reliability Analysis Of Image Acquisition, Dai Hongchun, Liang Ning, Dang Xiaohui, Hu Yaohua
Food and Machinery
Roller conveyor turning mechanism is the most widely used in machine vision grader system. Through force analysis and motion analysis of jujube in it , the horizontal distance mathematical model of jujube from just contact friction was gotten by static acceleration to the same as linear velocity at roller contact point and the rotation angle mathematical model when grabbing jujube images in a certain distance after the accelerating rotation process. Studying the Chinese date of Sinkiang, by determining the appropriate transport speed, position of the camera, and the camera image acquisition frequency of jujube, all the surface information can be …
Design And Application Of The Mini Heat Pump System For Drying And,
2017
Guangxi Vocational College of Mechanical & Electrical Technology, Nanning, Guangxi 530007, China; Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
Design And Application Of The Mini Heat Pump System For Drying And, Feng Daoning, Sun Jian, Li Li, Li Zhichun, Sheng Jinfeng
Food and Machinery
A small drying and refrigerating dual-purpose heat pump system for batch processing agriculture products was developed. The system was featured with low cost, improved structure of insulated room and new wet discharge-cycle air duct. heat pump selection of mixed refrigerant aimed at the drying highest temperature and the lowest refrigeration temperature respectively was 75 ℃ and 5 ℃. These reach results demonstrated that the system was stable, meet the design requirements of the high limit temperature and dehydrate rate in dry heating mode, and work well in keep-fresh mode.
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower,
2017
Mechanical and Electronic Engineering Institute, Qiqihar University, Qiqihar, Heilongjiang 161006, China
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower, Cai Youjie, Wu Zhidong, Wang Xuefeng, Bao Li, Zhang Jinfeng
Food and Machinery
To effectively guarantee the grain drying temperature to keep in safe range, a downstream type corn drying tower temperature control system was designed combining the multi-sensor detection and the even putting fuzzy control technology. With AT89C51 as the development platform, and the programmable temperature sensor DS18B20 was used via a serial port communication and transport to the LabVIEW system. Moreover, according to the upper machine, the temperature was detected as the data for feedback system adjustment, and anti-saturation PID control algorithm, the size of single chip microcomputer output duty cycle was adjusted. Thus the drive circuit heat fan speed was …
Simulation And Error Analysis Of Cam Profile Curve Design Of Fruit Pushing Mechanism Of Net Machine,
2017
Department of Mechanical Engineering, Tangshan College, Tangshan, Hebei 063000, China
Simulation And Error Analysis Of Cam Profile Curve Design Of Fruit Pushing Mechanism Of Net Machine, Xi Xiaoyan
Food and Machinery
According to the requirement of the end-effectors, the cam profile of pushing mechanism of fruit net machine was designed and error analysis was analyzed based on ADAMS. The position curve of the follower with respect to the center of the cam follower was obtained by using the positive and inverse dynamics of ADAMS. The cam contour curve was obtained by the inversion method and the create trace spline function of ADAMS. The displacement, velocity and acceleration curve of the end-effectors were obtained. Compared with the theoretical value, the results showed that the cam profile meet the requirements of the trajectory, …
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao, Zhang Shuanshuan
Food and Machinery
The influence of acidic electrolytic water combined with modified atmosphere packaging (MAP) on preservation of fresh-cut lettuce during storage at 4 ℃ was studied. Results indicated that compared with the control group of acidic electrolytic water (pH 2.3, available chlorine content 60 mg/L) combined with air packaging (21% O2+1% CO2), the pretreatment of electrolysis water combined with MAP could effectively inhibit the growth and reproduction of microorganisms, delay loss of moisture and vitamin C, inhibit metabolism and reduction of soluble solids content as well. Moreover, it could inhibit the decomposition of chlorophyll and reduce its yellowing …
Establishment Of A Prediction Model For Shelf Life Of Lard Cookies,
2017
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Establishment Of A Prediction Model For Shelf Life Of Lard Cookies, Zou Qingqing, Liu Xuejun, Wang Huiling, Ding Fang, Lu Ning
Food and Machinery
Accelerated shelf-life testing and Arrhenius equation were adopted to establish the shelf-life prediction model for lard cookies. With peroxide value as the deterioration index, peroxide value curves of lard cookies during different storage under shelf-life storage condition(25,35,45,55 ℃) was in line with first-order reaction kinetic model. The influence of the number of repetitions, the number of detection points and the time interval on the prediction of the shelf-life prediction model under accelerated storage conditions was studied. The results showed that the number of detection points has the greatest influence on the prediction accuracy, followed by the number of detection repetitions, …
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury,
2017
South China University of Technology, Guangzhou, Guangdong 501640, China
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury, Huang Min, Zheng Jianxian, Dong Qingliang, Li Jiaxing
Food and Machinery
With puerarin solid beverage made of pueraria, hawthorn, acid gill, okra, Rhizoma zingiberis, corn peptide and crystalline fructose as the test substance, to study its protection function on chemical hepatic injury by CCl4 in the Wistar mice. Wistar mice were randomly allocated to negative control group, model control group and three experiment groups, which were treated with intubation of distilled water or 1.08, 2.17 or 4.33 g/kg test substance per day for 30 days. Groups which except negative control group were treated with gastric intubation of CCl4, and the chemical hepatic injury model was gained. The level …
Study On Acivity And Structure Analysis Of Ectracts From Chinese Chestnut Shell By Ethyl Acetate,
2017
College of Biological Science and Biotechnology, Beijing Forestry University, Beijing 100083, China
Study On Acivity And Structure Analysis Of Ectracts From Chinese Chestnut Shell By Ethyl Acetate, Shi Lingling, Wang Jianzhong, Liu Yujun, Ma Chao, Li Yijing, Dai Jianrong, Cao Yang, Teng Wanzhao
Food and Machinery
Investigated and analyzed the activity of ethyl acetate extract of chestnut shell and the components by UPLC—MS/MS. Antioxidant activities were carried out by DPPH radical scavenging assays and ABTS radical scavenging assays. The inhibitory activity of alpha glycosidase enzymes was measured by PNPG method. Qualitative analysis was performed by UPLC—MS/MS for analysis of major active components in ethyl acetate extracts. It determined that ethyl acetate extracts of Chestnut shell possessed remarkable DPPH radical scavenging activity, ABTS radical scavenging activity and high inhibitory activity of alpha glycosidase enzymes owing to the fat-soluble flavonoids are the main active components.
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot,
2017
Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China;The Key Laboratory of Food Colloids and Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot, Li Wang, Sun Peidong, Ji Xiaotong, Lu Shuai
Food and Machinery
The ethanol extracts of flowers from Abelmoschus manihot was extracted by petroleum ether、ethyl acetate and n-butyl alcohol, and four different polar portions were obtained. The scavenging effect of different phases on DPPH·, ·OH and H2O2 were studied to research the antioxidant activities of each phase. Moreover, the protection of n-butyl alcohol phase on DNA oxidative damage was also studied, and the flavonoids component was identified by HPLC-MS. The results showed that the ethyl acetate phase had the best scavenging effect on DPPH·, with IC50 value 0.038 6 mg/mL. However, the n-butyl alcohol phase had scavenge ·OH …
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark,
2017
Hunan University of Science and Technology, Engineering Technology Research Center on Ginkgo of Hunan, Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Yongzhou, Hunan 425100, China
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark, Shao Jinhua, He Fulin, Chen Xia, Xie Yu
Food and Machinery
Taking the adsorption rate and desorption rate as the evaluation indexes, macroporous resin was adopted to optimize the separation and purification technology of total flavonoids from Catalpa root bark, and the antibacterial activity of the purified total flavonoids from Catalpa root bark was investigated. The results indicated that the optimal technological conditions for the separation and purification of total flavonoids from Catalpa root bark were as follows: application of NKA-II resin; mass concentration, flow rate and pH value of loading buffer of 0.538 mg/mL, 1.66 mL/min and 4.01, respectively; concentration of eluant ethyl alcohol of 70%; and elution flow rate …
Extraction Of Pomegranate Seed Oil By Low-Temperature Continuous Phase Transition And The Analysis Of Its Fatty Acid,
2017
Guangzhou Beiertai Biotechnology Co. Ltd, Guangzhou, Guangdong 510000, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Extraction Of Pomegranate Seed Oil By Low-Temperature Continuous Phase Transition And The Analysis Of Its Fatty Acid, Du Jie, Cao Yong, Dai Weijie, Yang Guohang
Food and Machinery
It was mainly elaborated the in this study grease extraction from pomegranate seed by using the technology of continuous phase transition extraction at low temperature. The extraction technology was optimized through the orthogonal experiment L9(34) based on the index of grease yield.Moreover, pomegranate seed oil physicochemical properties and the fatty acid composition werealso analyzed. It turned out that the best process conditions for the continuous phase transition extraction at low temperature of the pomegranate seed oil included raw material granularity containing 60 mesh, extracted under about 0.5 MPa for 70 min, extracting at 45 ℃ and …
Optimization Of Extraction Process For Anthocyanins From Blueberry Pomace By Response Surface Methodology,
2017
School of Food and Drug, Anhui Science and Technology University, Fengyang, Anhui 233100, China
Optimization Of Extraction Process For Anthocyanins From Blueberry Pomace By Response Surface Methodology, Zhang Panpan, Wang Li, Shi Zhijun, Du Meijun
Food and Machinery
The optimization of the ultrasonic extraction of anthocyanins in blueberry pomace by the response surface method was investigated in this study. With tartaric acid acidification ethanol extracting anthocyanins from blueberry pomace, with appling ultrasonic assisted extraction, anthocyanin extraction rate was determined by using the double wavelength pH differential method. Through the single factor experiment, to determine the best conditions were determined, and then the extraction process conditions of anthocyanins in blueberry pomace were optimized using the response surface analysis. The results showed that the extraction conditions on the influence of the anthocyanins blueberry pomace extraction yield order was as follows. …
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley,
2017
College of and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Collaboratine Innovatio Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu
Food and Machinery
The effects of germination on total phenolics and β-glucan in barley were studied by single factor and Orthogonal experiment, and the Optimum process parameters of barley germination were obtained. The results showed that the optimum technological conditions were as follows, i.e. The seed were germinated at 30 ℃ for 2 days using the pH 7.0 solution. Under this condition, 1.13 mg/g of total phenol and 2.31% of β-Glucan were obtained. On the basis of the best germination process, the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied. The results showed that …
Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method, Chen Longfei, Wang Min, Fan Liuping, Ding Zhansheng, Ding Shaodong
Food and Machinery
Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties. The influence of different excipients and water content was investigated based on single factor test with tablet weight variation, friability, hardness and disintegration time as comprehensive scores. Regression equation was established to figure out the optimalsolution. The result shows that, magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients. The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows: Water content of 7.76%, magnesium stearate content of 0.85%, microcrystalline cellulose content of …
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect,
2017
Department of Material Science and Engineering, Xi’an University of Science and Technology, Xi’an, Shaanxi 710054, China
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect, Qiang Junfeng
Food and Machinery
Nature VE Microcapsules was produced by using Composite gel method. This method of producing Nature VE Microcapsules was based on the properties of wall material and Complex coacervation process. Gelatin and Alginate were used as wall materials, and 5% of calcium chloride was chose as curing agent. The influence of two different proportion of wall material to Nature VE Microcapsules Morphology and the effects of particle size distribution and embedding were also researched. The results showed that the production rate and efficiency as well as the solid effective loads were highest when the ratio of gelatin wall at …
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application,
2017
The USTC-Anhui Tobacco Joint Laboratory of Tobacco Chemistry, Hefei, Anhui 230026, China;Research and Development Center, China Tobacco Anhui Industrial Corporation, Hefei, Anhui 230066, China
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Food and Machinery
The edible wax, AJ polysaccharide monomer and recombination samples were selected for the moisture retention test to evaluate the moisturizing property of tobacco in low humidity environment. The results showed that the edible wax and AJ polysaccharide monomer both had certain effect on the moisture of tobacco. The moisturizing property of plant wax 1 was better than that of other edible wax. When the edible wax and AJ polysaccharide monomer were compounded, the moisturizing performance of the tobacco was further improved by the coordination effect of the two samples. Scanning electron microscopy (SEM) revealed that besides the effect of traditional …
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
Food and Machinery
In order to make up for the deficiency of the existing evaluation method of quality stability, a new method of evaluating the quality stability of cigarette production process was developed by using statistical techniques. This method first classified the variables in the production process, and different types of variables using different methods were used to calculate the quality stability index. Moreover, different weights were determined according to both the importance of different processes and different variables in processes, and then the process using weighted average method was applied to calculate the stability of quality index. Furthermore, the process (batch) using …
