Research Progress On Almond Cracking Technology And Equipment,
2016
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China;Xinjiang Research Center of Equipment for Characteristic Wood's Fruit, Urumqi, Xinjiang 830091, China
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Food and Machinery
This paper introduced a variety of almond cracking technology, and mainly focus on the structure, working principle and characteristics of existing almond cracking mechanical in China and abroad. Analyzed the current technology research and the existing problems of almond cracking mechanical, and proposed the application prospect. This paper provided a reference for almond cracking machine technique and equipment.
The Inhibition Effect On Α-Glucosidase From Fermented Supernatant Of Pumpkin Laozao,
2016
College of Technology and Engineering, Lanzhou Univercity of Technology, Gansu, Lanzhou 730050, China
The Inhibition Effect On Α-Glucosidase From Fermented Supernatant Of Pumpkin Laozao, Xiao Biliang, Yang Zhuanping, Luo Liyuan, Snu Jing
Food and Machinery
Pumpkin with glutinous rice as raw material, lao-zao was made by semi solid fermentation. The inhibition of pumpkin lao-zao and pure rice lao-zao was compared, and the inhibition effect of fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied. Then, some physical and chemical indexes were determined. The result showed that pumpkin Lao-zao had significant inhibition effect on α-glucosidase, the inhibition rate of primal was higher than 75 percent, and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao-zao. The fermented supernatant of the different concentrations and …
Effects Of Different Modification Methods On Gelation Of Walnut Protein Concentrate,
2016
Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China; Food Science College, Shenyang Agricultural University, S
Effects Of Different Modification Methods On Gelation Of Walnut Protein Concentrate, Hu Xuejiao, Chen Yonghao, Zhang Chunhong, Hao Yanbin, Qi Jianxun, Dong Ningguang
Food and Machinery
In this study, walnut protein concentrate was modified through physical and chemical Methods respectively. After modification, free sulfhydryl group, disulfide bond content and surface hydrophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored. In order to obtain walnut protein concentrate with stronger gelation potential, the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification. The results showed that the appropriate condition of physical modification(ultrasonic processing) was being treated using ultrasonic power at 840 W for 6 min. The proper condition of chemical …
Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide,
2016
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide, Liu Huayong, Zhao Qiangzhong, Ma Caixia, Lin Lianzhu, Liao Chaolin, Chen Guohui, Gu Jianyin
Food and Machinery
Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature, pH, metal ion, carbohydrate based on producing antioxidant peptides with aqueous enzymatic method. The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min, its antioxidant activity could be improved obviously. The moringa seeds peptide’s antioxidant activity was higher in acid environment. Under the acid environment, if the moringa seeds peptide was heated, its antioxidant activity could be improved higher. Under the non- heat treatment, as the rising of the metal ion’s density, the antioxidant activity of moringa seeds peptide …
Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum,
2016
Ma’an Shan Teacher’s College, Ma’anshan, Anhui 243041, China
Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao
Food and Machinery
For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum, it was studied that the solid medium formulation suitable for the growth and reproduction of C. butyricum was made of porcine blood powder, and the fermentation products would be used in feed. The formulation of the solid medium formulation was designed and optimized by the mean of mixture design. Moreover, the mathematical regression model of three components of solid medium was established, and the various components and the interaction between them were also discussed. Furthermore, the results showed that the optimum formula …
Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline,
2016
College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, Chongqing 400715, China
Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong
Food and Machinery
In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 …
Mechanical Performance Test Of Cashew Nut Sheller,
2016
Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
Mechanical Performance Test Of Cashew Nut Sheller, Liu Yijun, Huang Hui, Zhang Fang, Fu Yunfei, Zhu Deming, Huang Maofang
Food and Machinery
Studied the effect of the speed, the material of guide, feeding methods and the properties of cashew nut on the state of cutting during the process of shell. The results showed that within the scope of test level, the rate of correct position was 65.1%, when the cashew was boiled in the 115 ℃, for 20 min, with the pushing speed 20 r/min, wiht the rigid plastic guide , and article vertical feeding.
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 …
Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory,
2016
Hunan Urban Construction College， Xiangtan, Hunan 411101, China
Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory, Chen Shuwen, Guo Yiting
Food and Machinery
Introduces the present situation of preparation of hot water for production process of carbonated drinks plant in China. Referring the traditional scheme of condensation heat recovery in refrigerating unit, the heat recovered from the condensation can preheat the water for steam boil and producing low temperature hot water, then the energy consumption of boilers will be reduced. This new scheme can save large amount of energy of carbonated drinks plant for reference.
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 …
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% …
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing,
2016
College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China; Department of Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Science, Beijing 100097,
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing, Wan Cihui, Jia Wenshen, Wang Jihua, Wu Nanjing
Food and Machinery
Electronic nose technique is a kind of emerging technology in gas analysis and has been widely applied in agricultural products and food testing, due to the advantages of its rapid response in a short time. In this paper, a number of ANN algorithm were illuminated, and the applications of ANN-based electronic nose system in destructive testing of fruit, meal, tea, milk and wine etc. were reviewed. Finally, the shortcomings of electronic nose technique and ANN algorithm and the development trend of them were also discussed.
The Situation And Improvement Of The Public Participation Mechanism Under The Background Of Food Safety Social Co-Governance In China,
2016
School of Nursing Zhengzhou University, Zhengzhou, Henan 450001, China
The Situation And Improvement Of The Public Participation Mechanism Under The Background Of Food Safety Social Co-Governance In China, Li Hongfeng
Food and Machinery
The principle of food safety social co-governance was put forward in the newly revised and implemented China Food Safety Law, which points out the development direction for the food safety governance in China. The public, as the main participant of the food safety social co-governance, is the inevitable choice of the food safety governance in theory and practice. Currently, the atmosphere for the public participation in the food safety social co-governance is also gradually coming into being, but the public participation still is faced with many problems such as the low degree of the organization, lack of interactivity in participation, …
Safety, Interest And Humanity On Package Design Of Kids Food,
2016
Zhaotong University, Zhaotong, Yunnan 657000, China
Safety, Interest And Humanity On Package Design Of Kids Food, Yang Ping
Food and Machinery
Safety, interest and humanity is the main value of children's food packaging design. However, the children's food packaging design still exists many problems, such as lacking of children’s angle of view, excessive pursuit of profits and ignore safety, can not correctly handle the relationship between the interest and the safety. it is necessary to take some valid measures, such as emphasizing the user experience, laying the safety in the first place, and the interesting ways on the basis of ensuring the safety, to ensure the realization of the corresponding value of children's food packaging design.
Problems In The English Translation Of Food Packaging Text And Its Standardization,
2016
Huanghe Science and Technology College, Zhengzhou, Henan 450000, China
Problems In The English Translation Of Food Packaging Text And Its Standardization, Gong Jianming
Food and Machinery
The main problems existing in the process of English translation of Chinese food packaging text include mechanical translation, grammatical errors, literal translation, and the lack of understanding the culture of the exporting country, etc. It is necessary to pay enough attention to the standardization of English translation of food packaging text, including the basic word translation, grammatical norms and cultural background differences. This will help to provide practical solutions for improving the packaging translation of food enterprises in China.
Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage,
2016
College of Food Science, Southwest University, Chongqing 400716, China
Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing
Food and Machinery
As a local fresh jujube species in Chongqing, Wulong loin jujube has high nutritional value and excellent flavor. But the storage period of Wulong loin jujube was very short, and this was the reason why its industry development was hindered the development. In this study, fresh Wulong loin jujubes were coated with chitosan at different concentrations (1.0%, 1.4%, and 1.6%), and then they were stored at （1±0.5） ℃ with 90% relative humidity to examine the preservation effects of chitosan coating. The results showed that the dosages of 1.4% chitosan coating could delay the reductions of firmness, and Vc and the …
Functional Analysis And Evaluation On Commercially Available Enzyme Food,
2016
College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
Functional Analysis And Evaluation On Commercially Available Enzyme Food, Zhang Si, Wang Lei, Zhang Zhixu, Yang Jiguo, Ren Jie, Liu Dongbo
Food and Machinery
UV spectrophotometric, titration and HPLC method were used to test the scavenging ability of DPPH, superoxide anion and hydroxyl radical, the activities of lipase, amylase and the number of organic acid of 16 kinds of enzymes in market. Further, the corresponding evaluation system was established. The results showed that the enzymes have strong free radical scavenging ability, nearly 1~2 times of 20 μg/mL Vc, a certain lipase and amylase activity and 3~7 kinds of organic acids. Therefore, enzyme foods have good antioxidant capacity, digestive function and intestinal flora regulation.
Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection,
2016
School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212000, China
Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection, Guo Cheng, Ma Yue, Liang Mengxing, Yan Hui
Food and Machinery
The soluble solid content (SSC), one of the important index for evaluating the qualities, in a single grape were measure real-timely and non-destructively in this study, This might help to improve the management of the fruits as well as prolong their storage time, satisfying the needs of different customers. The near infrared (NIR) spectra of grapes was detected by using a hand-held NIR spectrometer, wavelength ranging from 950 to 1, 650 nm. Based on partial least squares (PLS) data, the prediction model for SSC content in grapes was established. In order to reduce redundancy and uninformative variables while increase prediction …
Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain,
2016
Suzhou Institute of Trade & Commerce, Suzhou, Jiangsu 215009, China
Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain, Zhu Songjie
Food and Machinery
Tourism food safety is the important foundation for sustainable development of Tourism. Starting from the tourism food industry chain, this article analyzed the relationship between the tourism food industry chain and tourism food safety by studying the characteristics of complexity, biochemical, and hysteresis of tourism food industry chain. Thus, aiming at the existing problems of tourism food industry chain in our country, such as unbalanced development, asymmetric information, profit distribution imbalance, low degree of the scale, this article put forward the corresponding countermeasures and suggestions for risks and problems of food safety in China, such as forming the interests-coordination mechanism …
