Kinematic Modeling And Structural Analysis Of A New Kind Of Delta Robot,
2016
School of Electrical Engineering and Automation, Jiangxi University of Science and Technology, Ganzhou, Jiangxi 341000, China
Kinematic Modeling And Structural Analysis Of A New Kind Of Delta Robot, Liu Feifei, Gao Tangpan, Liu Longxi, Gu Shuaiqi
Food and Machinery
A new type of Delta Robot was introduced through the analysis of the traditional 3-DOF Delta Robot. And static analysis was performed on the structure of both traditional and new type of Delta Robot by using ANSYS Workbench 14.0. It was proved that statics performance of the new Delta Robot structure has been effectively improved and its rigidity and stability was enhanced through comparison and analysis of total deformation and stress of the two types of Delta Robot models. It also provides a reference to the design of structural optimization and control systems of the new Delta Robot.
Efficient High-Precision Dynamic And Static Combination Of Bulk Food Weighing Sorting System,
2016
Dalian Modem Auxiliary Machine Development and Manufacfure Co. Ltd, Dalian, Liaoning 116000, China
Efficient High-Precision Dynamic And Static Combination Of Bulk Food Weighing Sorting System, Han Qiaosheng, Lu Jinshi, Tao Xueheng, Wang Xuejun, Jiang Chao
Food and Machinery
High-efficient dynamic transmission and high-precision static weighing were combined to develop a bulk food weighing and sorting system with high efficiency and precision. The conveyor belt was used to complete the uninterrupted transmission of the material in this system. Before weighing, the materials were arranged in rows successively, followed by a intermittent static weighing of the materials using a plurality of static weighing sensors, and then they felt to a classified packaging in turn. Combinating the static weighing and dynamic transmission, the high efficiency and precision bulk food weighing were undertaken, with the grading weight could be adjusted according to …
Design Of Dual Cleaver Alternating Continuous Mincing Machine,
2016
College of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China
Design Of Dual Cleaver Alternating Continuous Mincing Machine, Zheng Yan, Wang Chengjun, Wu Yanan, Cheng Haojie
Food and Machinery
To overcome the shortcomings of the existing mincing machine technology, a new type of mincing machine with dual cleaver chopping alternatively continuously was designed. The actuators and transmission system of the existing mincing machine were improved so that the reasonable layout of the two-stage cone gear reducer, worm gear reducer, belt transmission mechanism. Moreover, a double crank slider mechanism was made in order to meet the operation requirements. Furthermore, the software ADAMS was used to conduct a kinematic analysis of the actuator. The results showed that the actuator design was the reliable and reasonable. Our newly designed mincing machine turned …
Operation Efficiency Comparison Of Mvr Systems Driven By Centrifugal And Vortex Compressor,
2016
Suzhou University of Science and Technology, Suzhou, Jiangsu 215009, China
Operation Efficiency Comparison Of Mvr Systems Driven By Centrifugal And Vortex Compressor, Tang Tianjun, Liu Chenggang, Li Weihua
Food and Machinery
Theoretically analyzes the operating principle of MVR system for plant extract concentration, and compares the characteristics of different types of compressors. Combined with an example, the operation efficiencies of two MVR systems driven by centrifugal and vortex compressor are researched. The total amount of evaporation and electricity consumption between the two systems are calculated through a statistical method in a half year running time. The results show that under the same design evaporation rate, the average amount of evaporation rate is 2 545.3 kg/h for centrifugal compressor, which is 1 908.3 kg/h for vortex compressor. The largest coefficient of performance …
Design Of Stacking Machine Control System Of Food Packaging Box Based On Hmi And Plc,
2016
Huzhou Vocational & Technical College, Huzhou, Zhejiang 313000, China
Design Of Stacking Machine Control System Of Food Packaging Box Based On Hmi And Plc, Qian Zhenhua, Wang Rongyang, Zuo Xiqing
Food and Machinery
The automatic control stacking machine gradually replace manual palletizing along with the rise of logistics equipment manufacturing industry and the development of automation technology. A special control system for food packaging box stacking machine is introduced. The PLC is used to carry on the servo and the frequency conversion control to the elevator motor and the traveling motor respectively. And the precise position control and the speed control of the movement of the manipulator are realized. The reliability and efficiency of stacking is improved. It is more intuitive and convenient to the operator by the use of HMI, and is …
Design Of Visual Inspection System For Bulk Food Sorting Based On Network Environment,
2016
Jiangxi University of Technology, Department of Mechanical Engineering, Nanchang, Jiangxi 330098, China
Design Of Visual Inspection System For Bulk Food Sorting Based On Network Environment, Yan Peipei
Food and Machinery
Based on the network environment, the food sorting visual inspection system was studied. Through the analysis of the design requirements of food sorting system and the design principle, the food sorting system structure model was established, and the bread was taken as the garget for food center position detection test. The results showed that: test error in the range of -1%~4%, meet the requirements of precision sorting and visual processing and can provide a reference for the design of other industrial automatic sorting system.
Effects Of Electron Beam Irradiation On The Degradation Of Aflatoxins And The Physicochemical Properties Of Corn,
2016
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
Effects Of Electron Beam Irradiation On The Degradation Of Aflatoxins And The Physicochemical Properties Of Corn, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Pan Lihong, Wang Ren, Wang Li, Yu Xiaobin, Chen Zhengxing
Food and Machinery
To study the detoxification effect of electron beam irradiation on AFB1 in corn, the effect of electron beam irradiation on the AFB1-contaminated corn based on the doses of 0~50 kGy was studied. Physicochemical properties including fatty acid, color and viscosity of AFB1-contaminted corn at different irradiated doses were also investigated. Results indicated that AFB1 in corn significantly decreased with the irradiation dose (P<0.05). Moreover, physicochemical properties changed significantly when the irradiation dose was over 15 kGy, including the significant increase of fatty acid value (P<0.05) and the decrease of the viscosities (P<0.05). It was found that the whiteness didn’t change significantly (P>0.05), while the significantly decreased redness and yellowness (P<0.05) were observed.
Online Detection Of Soluble Solids Contents For “Yuluxiang” Pear By Visible-Near Infrared Diffuse Transmission Spectroscopy,
2016
East China Jiaotong University, Nanchang, Jiangxi 330013, China;Institute of Optical and Electrical Machinery Technology and Application, Nanchang, Jiangxi 330013, China
Online Detection Of Soluble Solids Contents For “Yuluxiang” Pear By Visible-Near Infrared Diffuse Transmission Spectroscopy, Liu Yande, Zhu Danning, Wu Mingming, Sun Xudong, Zhang Zhicheng
Food and Machinery
The feasibility was investigated for online detection of soluble solids content (SSC) of “Yuluxiang” pear by visible-near infrared (visible-NIR) diffuse transmittance spectroscopy. 358 samples were divided into the calibration and prediction sets (269∶89) for developing calibration models and assessing their performance. By analyzing, the Vis-NIR transmission spectra of 'YuLuxiang' pears have three peaks at 625 nm, 725 nm and 800 nm and three troughs at 625 nm, 725 nm and 800 nm, respectively. Different preprocessing approaches were tested, it was found that the best approaches were the combination of first derivative (1D), smoothing and multiplicative scattering correction (MSC) preprocessing methods. …
Changes On Fatty Acid And Total Acid Of Brown Rice With Different Treatment During Storage,
2016
Henan University of Technology, Zhengzhou, Henan 450001, China
Changes On Fatty Acid And Total Acid Of Brown Rice With Different Treatment During Storage, Li Yang, Liu Kunlun, Chen Fusheng, Zheng Jiabao, Zhao Shuang
Food and Machinery
The changes of fatty acid and total acid of brown rice, germinated brown rice and selenium-enriched germinated brown rice were determined during storage under various temperature conditions. Results: The fatty acid and total acid of these three samples all increased significantly with the increase of storage temperature. Under different storage temperature, the fatty acid of these three samples increased firstly and then decreased with the extension of storage time, but the total acid showed a reverse trend. The fatty acid and total acid of brown rice showed minimal changes under various temperature conditions. However, the storage quality of selenium-enriched germinated …
Experimental Study Of Apple Quality Vision Detection Based On Halcon,
2016
Materials and Mechanical Engineering College, Beijing Technology and Business University, Beijing 100048, China
Experimental Study Of Apple Quality Vision Detection Based On Halcon, Xiang Huiyu, Xue Zhen, Leng Chongjie, Hu Jing
Food and Machinery
Apple’s typical quality detection experiment was conducted on visual detection platform and the development environment Halcon in this paper. After image acquisition and processing the region of interest was extracted to find out the specific area containing the apple. Moreover, its contour was extracted using dynamic threshold segmentation method, and the area of this contour was calculated and used to assess the size of the apple. Furthermore, the typical defect fruit rot was detected using threshold segmentation method, and then the different gray values were shown in different colors. Based on different region’s colors, the defects were detected based on …
Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose, Han Xiaomiao, Wu Suxi, Wu Meifang, Ma Bin
Food and Machinery
To study the anti-aging functions of safflower oil, mice model aged by D-galactose were administered safflower oil by oral gavage. The content of malondialdehyde (MDA) and the activity levels of monoamine oxidase (MAO), glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD) in the brain and liver of these mice were determined with biochemical kits, respectively. The significance of the differences in the content of the components associated with aging and anti-aging among each group was analyzed statistically. The main results were as follows. The MDA content and the activity level of MAO in the brain and liver of mice in the …
Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro,
2016
School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang
Food and Machinery
The extraction technology of water–soluble polysaccharides in fresh taro was investigated in this paper. Using simulated conditions of human digestion in vitro, its fat-binding, cholesterol-binding and bile salts-binding capacities were studied in order to evaluate its potential hypocholesterolemic activity in vitro. The results showed that the highest extraction efficiency of taro polysaccharide could be obtain under the conditon of using solid-liquid ratio at 1∶6, reacting at 80 ℃ for 6 h with 85% ethanol, and the extraction ratio reaches (4.92±0.18)%. Taro water–soluble polysaccharides exhibited much higher binding capacities of both fat and bile acid, while much lower one of cholesterol, …
Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction,
2016
State Key Laboratory of Sub-health Intervention Technology, Changsha, Hunan 410128, China; College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China
Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo
Food and Machinery
In this study, the volatile components in Australia mint were extracted, using supercritical CO2 and subcritical butane, and then the extractives were analyzed by GC—MS. The results showed that the extraction rate of supercritical CO2 was 2.5%, and that of the subcritical butane was 1.4%. Through the analysis of GC—MS, 21 components were identified in the supercritical CO2 extraction, and the relative content of menthol was 70.33%. However, 11 components were identified in the subcritical butane extraction, and the relative content of menthol was 60.83%. Our results showed that the supercritical CO2 extraction of volatile components …
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction,
2016
South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Food and Machinery
Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha， Hunan410004, China
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan
Food and Machinery
The effects was studied on the biologically active substances content and antioxidant activity of G. procumbens extracts, which was from different parts of Gynura procumbens(Lour.) Merr, by different drying methods, and with different kinds of solvents. The results showed that: G. procumbens roots compared to its stems and leaves had higher content of phenolic and flavonoids and the antioxidant activity was also stronger, and the ferric reducing ability and ABTS+·scavenging capacity and DPPH·scavenging capacity were 21.25±0.31, 35.27±0.26, 56.20±0.22 TEAC（trolox equivalent antioxidant capacity）value (μg Trolox/mL), respectively. Drying methods had significant effect on the content of the biologically active substance …
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates,
2016
College of Liquor and Food, Guizhou University, Guiyang, Guizhou 550025, China
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni
Food and Machinery
By using the hydrolysis degree as the evaluation, the sheep lung enzymatic process was optimized to investigate the antioxidate activities of the enzymolysis products, hydrolyzed by neutral protease. On the basis of single factor studies, the response surface analysis (RSM) assay was then used to obtain the best enzymatic proscess. Our results showed that the optimal condition was as follows. The enzyme amount was 1 700.0 U/g, with solid-liquid ratio 2∶1(mL/g) , enzymatically hydrolyzed for 4 h at 50 ℃. Under this optimal conditions, 3 times of the replication experiments turned out that the error of the actual degree of …
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity,
2016
Shaanxi Sci-tech University Shaanxi Key Laboratory of Resource Biology, Hanzhong, Shaanxi 723000, China; Shaanxi Sci-tech University of Biological Science and Engineering, Hanzhong, Shaanxi 723000, China; National Engineering Research Center for Preservat
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan
Food and Machinery
The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extraction technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solid-liquid ratio is 1∶10（g/mL）with extraction power 80 W, and consenquently 5.62 mg/g of …
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear,
2016
Suzhou University, Suzhou, Anhui 234000, China
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao
Food and Machinery
Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99% respectively. Significant differences of the antioxidant properties …
Development Of Degreasing Process And Equipment For Bone Extracts,
2016
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Development Of Degreasing Process And Equipment For Bone Extracts, Yue Jianying, Jia Wei, Zhang Chunhui, Wang Jinzhi
Food and Machinery
Protein and fat were coexist in bone extracts during extraction, and fat is prone to emulsion. The physical method used currently was incapable of degreasing quickly. In addition, the equipment was complicated to operate and its investment was high. Therefore, a simple method was provided and corresponding equipment for degreasing of bone extracts was made to solve these problems. Four steps, control of heat treatment, limit of the outlet speed, gravity sedimentation and ultra-high speed centrifugal separation of 14 727×g, were utilized successively to obtain 99.5% of degreasing rate, while the content of fat in chicken bone extracts was 0.48% …
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong
Food and Machinery
Compared to the traditional desalination process, the effect of three-stage countercurrent gradient desalination on the quality of the pickled mustard tubers was studied. The results showed that the quality of the pickled mustard tubers treated by three-stage countercurrent desalination was better than others. It was found that the total radios of pickled mustard tubers and water was 1∶2(g/mL), 1∶1(g/mL), and 1∶1(g/mL) in the reaction level 3, 2 and 1, respectively, desalting for 3 min, and the level 1 was confirmed to be the best reaction among the three ones. In this case, the content of salt, total acid and total …
