Design And Test Of Hot Pressing Extraction Equipment With Composite Rotary Agitation And Auto-Discharging For Bone Extract,
2016
Food Science and Engineering Department of Gansu Agricultural University, Lanzhou 730070, China;Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Design And Test Of Hot Pressing Extraction Equipment With Composite Rotary Agitation And Auto-Discharging For Bone Extract, Wu Ting, Jia Wei, Zhang Chunhui, Li Xia, Guan Sheng, Han Ling, Yu Qunli
Food and Machinery
Design a type of hot pressing extraction equipment with composite rotary agitation and auto-discharging, which consists of three parts: tank, composite rotary agitation device and feeding device. The equipment is a horizontal stirring extraction, to avoid the problem that the extract is mixed with the solid material irregularity in conventional extraction method, and greatly increase the heating rate and extraction efficiency. Propelled scraper agitator and mixing paddle type impeller installed spaced equidistant, and the motor can forward and reverse, which make the extraction process and the process of tapping automatic. The use of two dimensional heating via jacket and stirring …
Design Of The Mechanism Principle Of The New Green Walnut Peeling Machine,
2016
Jinzhong University, Jinzhong, Shanxi 030600, China
Design Of The Mechanism Principle Of The New Green Walnut Peeling Machine, Zhao Jingtao, Shang Pengxu, Wu Xiaoxue, Fang Ye
Food and Machinery
The peeling machine is mainly used for separation of the green walnut green and walnut, using a single walnut peeling process, along with cutting through broken skin, torsion straining, and casting skin process. In order to realize the continuous feeding and discharging, a special kick-off device was designed, by utilizing a series of repeat actions, including rotation-depression-torsion-reduction, finally achieve the separation of the green walnut pericarp from walnut. It turned out that the mechanical structure was compact and easy to operate as well as the knifes were systematized. Therefore, the appropriate tool can be replaced according to the specific utilization. …
Design And Test Of Walnut Shell Creaking Machine With Four Extrusion Forces,
2016
College of Mechanical and Electrical Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
Design And Test Of Walnut Shell Creaking Machine With Four Extrusion Forces, Yan Ru, Zhao Kuipeng, Wang Yaxiong, Li Jun, Chen Jing
Food and Machinery
According to the problems of low shell breaking rate and whole kernel rate caused by exerting two forces, a four forces shell creaking machine was designed and made. The contrast shell breaking experiment of ‘two forces and four forces’ and preliminary test were conducted, which showed the four forces shell breaking machine that apply to all over the size of walnuts had a better result than the two forces machine. The extrusion length has a significant impact on the shell cracking situation, but less on the walnut size. With the moisture content 10%, extrusion length 6 mm , cracking effect …
Study On Grading Of Betel Nuts By Computer Vision,
2016
School of Biological Engineering, Wuhu Vocational Technical College, Wuhu, Anhui 241003, China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui 241002, China
Study On Grading Of Betel Nuts By Computer Vision, Xu Yueming, Cai Jianrong, Gong Yinghui
Food and Machinery
Current technologies for grading betel nuts remain rudimentary and heavily rely on manual inspection, which results in no assurance over grading quality. This paper describes a betel nut grading method based on the computer vision technology, which comprises image capture and pre-processing to collect characteristics such as color, shape, and texture. It is observed that combining both color and shape characteristics leads to satisfactory grading results. This method can reach a recognition rate over 90.38% following principle components analysis (PCA) and a support vector machine (SVM) algorithm.
Research On Fruit Grading Detection System Based On Sopc,
2016
Department of Information Engineering, Henan Polytechnic College, Zhengzhou, Henan 450046, China
Research On Fruit Grading Detection System Based On Sopc, Qiao Lu, Chen Jing
Food and Machinery
In order to solve traditional fruit grading detection system of graded speed slow, huge system and high cost, puts forward the detection system based on SOPC fruit grading, and the whole control system was integrated into a FPGA chip, which can be detached from the PC platform, greatly reduces the cost. Through the Soble algorithm to achieve the edge of the fruit image extraction, and the method of histogram of the size of the fruit to distinguish, the fruit could be accurately classified. Test results show that this system has the advantages of fast detection speed, short development cycle, and …
Study On Tunnel Pasteurization Of Bottled Beer Based On Cfd Technology,
2016
School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Study On Tunnel Pasteurization Of Bottled Beer Based On Cfd Technology, Cheng Ju, An Jiayan, Dong Wengyong, Wang Yue
Food and Machinery
In the industrial processing of beer, pasteurization is necessary the to guarantee its biological stability. The superheat phase (the last part of heating phase) was numerically simulated, in which the slowest heating zone (SHZ) inside the bottle was determined, and then the influence of three parameters on the uniformity of temperature distribution inside the bottled beer during pasteurization, i.e. the temperature of spray water, the turbulent intensity of spray water at the spray nozzles and the running velocity of bottles were analyzed using L9 (34) orthogonal experiments. The results indicated that SHZ lay at the bottom of …
Application Of Profibus-Dp In The Screw Pump Control System In Tomato Paste Plant,
2016
Department of Electrical and Information Engineering, Xinjiang Institute of Engineering, Urumqi, Xinjiang 830011, China
Application Of Profibus-Dp In The Screw Pump Control System In Tomato Paste Plant, Hu Bing, Wang Xiaojuan
Food and Machinery
The speed of screw pump motor used for crushing tomatoes in corresponding paste plant influences the quality of its processing seriously. Therefore, based on Profibus-DP, we proposed a control method in order to actually operate the screw pump motor for real-time monitoring with a touched PC and PLC screen. Moreover, the frequency converter was used as actuators system solutions, and the operation was analyzed according to the debugging steps. The results showed that the system characterized by good stability and fast response could run a good monitoring of screw pump motor as well as get real-time feedback of running and …
The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle
Food and Machinery
In this study, spoilage bacteria in fresh Xiang lotus seeds preserved at 4 ℃ temperature for 18 d were separated by dilution-plate method. Total genomic DNA was extracted from these strains and then subjected to PCR amplification. Dominant spoilage bacteria were identified using 16S rDNA sequencing for the identification and the law of their growth and declination was drawn. The results showed the four dominant spoilage bacteria in fresh Xiang lotus seeds preserved at the temperature of 4 ℃ were Pantoea dispersa, Staphylococcus epidermidis, Staphylococcus warneri, and Pantoea agglomerans. At the storage temperature of 4 ℃, the growing trends of …
Effect Of Hypobaric Storage On Quality Of Agaricus Bisporus,
2016
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing), Mimnistry of Agriculture, Chongqing 400715, China; Chongqing Special Food Prog
Effect Of Hypobaric Storage On Quality Of Agaricus Bisporus, Cheng Xi, Zhang Min, Fu Yang, Li Yunyun
Food and Machinery
To investigate the effect of hypobaric storage on the fresh-keeping of Agaricus bisporus, The results showed that the low pressure-treated groups (25.3 kPa and 50.7 kPa) were able to maintain the good sensory quality of white button mushrooms, decrease respiration of mushrooms, significantly delay the change of the mushroom whiteness and hardness (P<0.05), maintain a high soluble solids (P<0.05), inhibit the PPO activity (P<0.05). Nevertheless, the hypobaric treatment increased weight loss of mushroom (P<0.05) and the lower pressure brought the higher the rate of weight loss. However, the weight loss of 50.7 kPa and 76.0 kPa group was at an acceptable range. Above all, the 50.7 kPa group achieved the best effects.
Research On The Detection Model Of Egg Freshness Based On The Near-Infrared Spectroscopy Technology,
2016
College of Engineering & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Research On The Detection Model Of Egg Freshness Based On The Near-Infrared Spectroscopy Technology, Jie Dengfei, Wang Xiaojing, Wei Xuan
Food and Machinery
The rapid and nondestructive detection method of egg freshness was investigated based on the near-infrared spectroscopy technology combined with the wavelength selection method in this study. We promoted using the egg yolk index as the target to estimate the freshness of eggs. The results showed that the models established for pH value and Hough units were unacceptable and the egg yolk index detection models were the best. By applying the successive projections algorithm (SPA), 12 wavenumbers were chosen out, i.e., 4 188.6，4 593.6，4 855.9, 5 311.0, 5 376.6, 5 935.8, 6 306.1, 7 243.3, 7 328.2, 7 343.6, 8 130.4 …
Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage,
2016
Food Processing Institute Heilongjiang Academy of Agricultural Sciences, Haerbin, Heilongjiang 150086, China
Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage, Yan Song, Meng Qinghong, Gao Yang, Zhang Zhihong, Yuan Chao, Wang Liqun, Lu Shuwen
Food and Machinery
Germ-left rice contains a large amount of nutritional ingredients, but its quality degradation easily occurs. In order to improve the storage quality of germ-left rice, the effects of several packing material and storage parameters on storage time of germ-left rice were investigated. Microwave intensity, gas regulating mode and ambient temperature were selected as influencing parameters, and critical storage duration (responding to fat acid content of 35 mg KOH/100 g DB in germ-left rice) as the indicator on quality evaluation. Response surface methodology was used to analyze the effect regulation of storage parameters on the storage time of the germ-left rice，to …
Innovative Design For A Multifunctional Corn Storage Container,
2016
School of Mechanical and Automotive Engineering of Hubei University of Arts and Science, Xiangyang, Hubei 441053, China
Innovative Design For A Multifunctional Corn Storage Container, Chen Guohua, An Xueli, Hu Haiying
Food and Machinery
Based on the extensive market investigation and full consideration of the product development demanding, a new multifuntional corn storage container was designed using a optimization design principlein in this study. The new container was integrated with ventilation air-drying, heating and drying, deworming and sterilization, and energy supplied by photovoltaic solar power. Then its solar control system was realized. Our practical application shows that the product works well and guarantees a safe storage of corn.
Effect Of Drying Conditions On Quality Of Cooked Dictyophora,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Drying Conditions On Quality Of Cooked Dictyophora, Ren Ting, Cheng Yajiao, You Yuming, Liu Xiong
Food and Machinery
In order to select the best drying method and temperature of dried cooked dictyophora， compared the influence of four different drying methods, hot air drying, vacuum drying, far infrared drying and vacuum freeze drying, under different drying temperature on colour, rehydration, texture, polysaccharide content and organization structure of dried cooked dictyophora. The results showed that that the dried cooked dictyophora during vacuum freeze drying and vacuum drying could full rewatered in 20 min and 30 min respectively, while hot air drying and far infrared drying all need 40 min. The 䥺SymbolDA@E value of cooked dictyophora dried by vacuum freeze drying …
Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata.,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China
Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata., Lu Jun, Luo Dan, Zhang Jiaqi, Huang Hui, Fu Chunya, Li Zhonghai
Food and Machinery
In order to evaluate the content of polyphenol and flavonoid, as well as antioxidant activity in different parts of Akebia trifoliata., the ultrasonic-assisted and reflux method were used. The content of polyphenol and flavonoids, and antioxidant capacity in different parts were compared. The results showed that the ultrasonic extraction method was more efficient than the reflux extraction method, among the all extracts, the highest content of polyphenol and flavonoid, and strongest antioxidant capacity was found in cane extract by ultrasonic-assited (CSJ). The contents of the total polyphenol, flavonoid in CSJ as (63.033±0.482) mg/g, (26.395±0.731) mg/g, respectively, and the DPPH, ABTS, …
Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis,
2016
School of Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China
Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis, Yan Xin, Wang Wei, Liu Liang
Food and Machinery
The in vitro antioxidant activities of different extractions of Spiranthes sinensis(Pers.)Ames were evaluated through DPPH and ABTS assays, and the total phenols contents were determined by Folin-Ciocalteu method. It was shown that all the different extraction parts of S. sinensis had significant in vitro antioxidant activities in a dose-dependent manner; The antioxidant activities and total phenols contents were both ordered as follows: ethyl acetate extraction>n-butanol extraction> petroleum ether extraction. The results showed that the in vitro antioxidant activities were positively correlated with the total phenols contents of different extraction parts of S. sinensis, the IC50 values of scavenging …
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace,
2016
College of Biological Science and Technology, Minnan normal university, Zhangzhou, Fujian 363000, China
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan
Food and Machinery
The enzymes-chemical method was used to extract the insoluble antioxidant dietary fiber (IADF) from the remaining orange pomace after oppressing juice. The single factor experiment and response surface optimization have carried out considering the clearance rate of DPPH free radical as the indicator. The results of response surface showed that the clearance rate of free radicals was best in the condition of liquid ratio 33.58 mL/g, protease dosage of 0.21 mL/g, amylase temperature of 67 ℃ and glucoamylase temperature of 64 ℃, and highest value was up to 3.520 mmol Trolox/100 g IADF.
Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin,
2016
College of Horticulture and Landscape, Hunan agricultural university, Changsha, Hunan 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin, Liu Xuehui, Zhang Si, Zhang Zhixu, Kang Xincong, Li Jian, Xie Hongqi, Liu Dongbo
Food and Machinery
Based on the adsorption-desorption rate and the content of total flavonoids, static and dynamic adsorption methods were adopted to evaluate the purification ability of 6 macroporous resins, including ADS-7, ADS-17, NKA-9, AB-8, D101, and HPD-100, for purifying total flavonoids from of Mentha haplocalyx. The results showed that AB-8 was adsorbed best among all the candidates. The optimum purification condition was as follows. The flow rate was 1 mL/min, and the loading volume of sample was 3 BV containing flavonoids 2.56 mg/mL in it, desorbed by 4 BV 30% ethanol. Finally, 90.35% total flavonoids from Mentha haplocalyx were obtained. The method …
Study On The Preparation Of Beer Yeast Extract From Its Waste Residue,
2016
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, China
Study On The Preparation Of Beer Yeast Extract From Its Waste Residue, Wu Mangang, Lei Shumin, Bian Junjie, Fei Litian, Yu Hai, Ge Qingfeng, Jiang Hong, Zhou Pingfan
Food and Machinery
In order to acquire optimum conditions of preparation of yeast extract from its waste residue, single factor experiments were conducted to a good condition of adding external enzymes, and also it was compare with the traditional process. And then the GC—MS was used to analyze the flavor of the yeast extract for determining the best stratagem. Through optimization, the best optimum condition is that it adding 0.20% neutral protease and reacting for 36 h at pH 6.0. The final extract contained a variety of acids, esters, alcohols and other substances. The neutral protease method is shown a better way to …
Combinated Use Of Enzyme And Acid For Collagen Extraction From Fish Scales,
2016
Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China
Combinated Use Of Enzyme And Acid For Collagen Extraction From Fish Scales, Chen Tiebi, Liu Dongmin, Lu Kang, Wang Jianhui, Zhou Qiang, Deng Guosheng, Li Mengqun
Food and Machinery
In order to realize the efficient extraction of collagen from fish scales, acid-enzyme coupling methods was used for collagen extraction based on the optimized decalcification, mixed-acid and enzymatic extraction. The optimum decalcification of fish scales was as follows. The solid to liquid ratio was 8∶100, soluted in 1.0 mol/L hydrochloric acid, and then reaction at 20 ℃ for 1.0 h. The best conditions for collagen extraction using mixed acid were 1∶12 of acetic acid, 1∶10 of citric acid, and 1∶12 of lactic acid for 3 d extraction and the extraction yield of it was 48.14%. The best enzymatic extraction conditions …
Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method,
2016
School of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering and Technology Center of Agricultural Products Processing, Tianjin 300384, China
Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method, Li Zhiwen, Wang Na, Liu Xiang, Li Hang
Food and Machinery
This study was carried out to establish optimum conditions for the extraction of total alkaloids from potato (Solanum tuberosum). The extraction temperature, extraction time, ultrasonic power and solid-liquid ratio, as major factors influencing the extraction amount according to the single factor tests, were selected as the independent variables. And the extraction amount of α-solanine was selected as response factor. The optimal extraction conditions were studied using the response surface analysis and the Box Behnken central combination design. The results showed that the optimum extraction conditions were the alcohol-acetic acid ratio as the extraction solvent, 8︰2 extraction temperature 49 ℃, extraction …
