Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine,
2016
Technology School of Anhui Agricultural University, Hefei, Anhui 230036, China
Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine, Shi Mingming, Zhou Jie, Jin Yao, Kong Xiaoling
Food and Machinery
In order to improve the feeding rate of jujube, make jujubes fall into the cups and reduce the rate of the empty cup, the structure of hopper was designed, and the linear reciprocating mechanical vibration device was adopted in the hopper. The virtual simulation analysis of the vibration device was carried out with Adams software. The result shows that the optimum operating speed range of the vibration device is 250～350 r/min and 400～425 r/min, and the feeding efficiency of jujubes is the highest at this time. Finally through the test, the results and the simulation analysis are basically consistent.
Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion,
2016
College of Mechanic and Electrical, Tarim University, Alar, Xinjiang 843300, China; The Key Laboratory of Modern Agriculture Engineering of Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Alar, Xinjiang 84330
Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion, Shen Liuyang, Zhang Hong, Tang Yurong, Li Yong, Liu Yang, Li Wen
Food and Machinery
A kind of walnut cracking machine with self-grading extrusion which combined the walnut grading with cracking shell was designed and developed, which integrated the two working procedures of walnut grading and cracking shell. This machine mainly consisted of variable-frequency motor, frame, adjusting plate, grading device, cracking shell device, gap adjusting device and so on, and the cracking shell gap and the motor speed could be adjusted. The machine had the characteristics of compact structure, easily to be operated and so on. The Wen-185 walnut was selected as the test object, and the cracking shell tests of prototype were carried out. …
Designing And Developing Of Automatic Separation Emery Roasting Machine,
2016
Biochemical Engineering College of Beijing Union University, Beijing 100023, China
Designing And Developing Of Automatic Separation Emery Roasting Machine, Yang Zhicheng, Zhang Lixia, Gu Chunxiu, Zhang Jingsheng
Food and Machinery
An automatic roasting machine including feed, heating, stir fry, separation and shipping was designed. Our designs covered the overall roasting machine, the automatic temperature control system and the key components of stir fry spiral pages as well. Moreover, the prototype tests showed that the automatic roasting machine designed by us could work with stable quality, high degree of automation, and precise temperature control. The timely cook and sell functions have been achieved. As a result of the barrel automatic separation technology, making full use of preheat and the shortening of the heating time, our designed products are suitable for continuous …
Improvement Of A Cleaning In Place System Based On Plc,
2016
Hebei Institute of Engineering Technology, Shijiazhuang, Hebei 050091, China
Improvement Of A Cleaning In Place System Based On Plc, Yang Jingyi, Cui Jianhong, Su Jingxiao
Food and Machinery
This paper introduces the principle of CIP technology and the research status of CIP cleaning system at home and abroad. And from the practical application, this paper introduces the application of S7-200PLC, touch screen technology and related software in the online cleaning system. And using MPI communication protocol improves the degree of automation and reliability of the equipment. By setting the different operation parameters to ensure the normal operation of the CIP cleaning system, the control system is no longer simplification. Increase the control system of feedback loop, making the system in a confined space, to ensure the safety of …
The Study On The Distribution And The Change Regularity Of Lipoxidase In Rice,
2016
Food Processing Research Institute, Heilongjiang Academy of Agricultural Science, Harbin, Heilongjiang 150086, China
The Study On The Distribution And The Change Regularity Of Lipoxidase In Rice, Wang Liqun, Meng Qinghong, Zhang Zhihong, Yan Song, Lu Shuwen
Food and Machinery
Some rice products processed roughly always have plentiful nutrition, and their storage property could be affected by lipoxidase greatly. In this study, rice was used to analyze the distribution of lipoxidase in relevant products, as well as the factors of different processing precision influencing on the residual activity of lipoxidase. Moreover, the change regularity of lipoxidase under different temperatures was investigated in the 28-day-stored rice. Our results showed that lipoxidase was distributed pocketily in diffenrent structural parts of rice, and the activity of lipoxidase was highest in the embryo layer and was correlated to the processing precision negatively. The activity …
Effect Of Ultra-High Pressure Combined With Mild-Temperature Processing On Quality Of Strawberry Juice During Storage,
2016
College of Biological Engineering, Huainan Normal University, Huainan, Anhui 232001, China
Effect Of Ultra-High Pressure Combined With Mild-Temperature Processing On Quality Of Strawberry Juice During Storage, Yin Linlin, Yang Jiantao, Liu Haitao, Ye Tao, Wang Jiao, Chen Jiluan
Food and Machinery
In order to study the effect of ultra-high pressure combined with mild-temperature processing (45 ℃, 400 MPa, 15 min) on microorganism, fluid properties, texture and the color stability of fresh strawberry juice when stored at 4 ℃, and the pure ultra-high pressure was as control. The result showed that the ultra-high pressure combined mild-temperature treatment could sterilizated effic-iently and no increasing microorganism was found (＜10 CFU/mL) during storage, and mold and yeast were not detected. Compared with wit pure ultra-high pressure processing, the rheological properties tended to increase the pseudoplastic fluid, the viscosity, pectin content, cloudy stability, brightness, weaken the …
Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Institute of Agro., Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative, Luo Peiwen, Liu Shuliang, Zhu Yongqing, Gao Jia, Li Haixia, Chen Shujuan, He Li, Zhou Kang
Food and Machinery
By using Micrococcus luteus and Pseudomonas aeruginosa as indicator bacteria, the antibacterial properties for metabolites of Lactobacillus plantarum SJ35 was determined by Oxford cup double agar diffusion method, and the fermentation conditions of strain were selected by single factor experiment. The antibacterial effect of compound preservative was determined which was prepared by the combination of sodium chlorite and metabolites. Results indicated that metabolites of Lactobacillus plantarum SJ35 had good antibacterial activity; it was stable in high temperature, acid conditions, and sensitive to proteases; it also had a wide antibacterial spectrum. The optimal fermentation conditions were as followed: fermentation temperature 34 …
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature,
2016
Tea and Food Science College of Wuyi University, Wuyishan, Fujian 354300, China; Collaborative Innovation Center of Chinese Oolong Tea Industry, Wuyishan, Fujian 354300, China
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature, Huang Yan, Chen Yanzhu, Chen Rongbing, Zhang Jianming
Food and Machinery
Wuyi Rougui, packing by tin can, pot, aluminum foil bag, and kraft paper bag respectively, storing at room temperature for one year, were use to analyze storage quality the effect of the four different kinds of packages, valued by sensory evaluation and physical-chemical testing with sampling every three months. The results showed that within four kinds of packaging material in this test, the tin-storage was the best for Rougui, and its initial quality could be kept well. Both the aroma and taste maintained almost the same as one year before. The pot- and aluminium foil-bag were worse for storage of …
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus,
2016
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus, Li Yunyun, Wei Dan, Zhang Min
Food and Machinery
0（CK）, 2, 4, 6, and 8 microholes (Ф=0.3 mm) were evenly punctured on the PE packing bags (20 cm×30 cm×40 μm), and the effect of micro-perforated package on storage quality of Agaricus bisporus was studied. Results showed that in the 14 days storage period, each group micro-perforated package could improve internal O2 and CO2 content, effectively reduced the respiration rate and respiration peak , maintain good quality indexes, but micro-perforated package could promote the weight loss of Agaricus bisporus. Especially the 4 microholes treatment could maintain a low respiration rate, delay the appearance of respiration peak, inhibit the …
Research On Biological Activity Of Anthocyanins In Wild Blueberry,
2016
College of Food science & Technology, Shanghai Ocean University, Marine bio-pharmaceutical Department, Shanghai 201306, China
Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua
Food and Machinery
Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins …
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity,
2016
College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity, Wei Ming, Liu Yanyan, Cai Weirong, Qian Senhe, Zhang Ke
Food and Machinery
In order to determine the optimal conditions for the extraction of polyphenols from Dendrobium huoshanense by ultrasonic-assisted cellulase, response surface methodology was used to optimize the extraction process. Antioxidant activity of Dendrobium huoshanense polyphenols was evaluated. The results showed that the optimal conditions for the extraction of polyphenols were as follows: ultrasonic power 180 W, ultrasonic time 20 min, cellulase concentra-tion 2.1 mg/mL, enzymolysis temperature 57 ℃, enzymolysis time 71 min, and enzymolysis pH 5. Under these conditions, the average yield of polyphenols was 13.74 mg/g. Antioxidant assays revealed that Dendrobium huoshanense polyphenols had significant antioxidant activity. DPPH and ABTS …
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity,
2016
College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity, Ouyang Kai, He Xianyuan, Chen Fei, Huang Yingru, Zhou Maoqin, Cheng Peng
Food and Machinery
To investigate ultrasonic method of total saponins from S.tetradonta and study the antioxidant activities. By using the single factor experiment and response surface methodology, taking he total saponin yields as the response value, the extraction procees was optimized. Meanwhile, UV spectrophotometry were used to determine the abilities of total saponins from S.tetradonta on scavenging DPPH·, ABTS· and FRAP assay. The results indicated that the optimal extraction conditions were as follows: ultrasonic time 40 min, ratio of water to material 30 mL/g, and ethanol concentration 77%. Under these conditions, the content of total saponins reached 3.1 mg/g. The total saponins from …
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals,
2016
Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, Guilin, Guangxi 541004, China; College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, Guangxi 541004, China
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia
Food and Machinery
In order to optimize the conditions of microwave assisted extraction of polysaccharides from Enteromorpha intestinals, the effect of 5 factors including microwave power, including the extraction duration, temperature, times of extraction and solid/liquid ratio on the extraction yield, which was investigated by the single factors in experiment. The extraction conditions were further optimized by the response surface methodology with the Design-Expert 8.0.5 software. The results showed that their effects were in the order of temperature > microwave power > times of extraction > extraction duration. The optimal extraction conditions of microwave assisted extraction of polysaccharides from E. intestinals were determined as followed: microwave …
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel,
2016
College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang, Sichuan 641112, China; Key Laboratory of Fruit Waste Treatment and Resource Recycling, Neijiang, Sichuan 641112, China
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel, Wang Jianhong, Yuan Wei, Han Pingdong
Food and Machinery
With dried Eleocharis Tuberosa peel as raw materials, polysaccharide in eleocharis tuberosa peel was extracted by ultrasonic-assisted complex enzyme. Influence of ultrasonic power, ultrasonic treatment temperature, ultrasonic treatment time, complex enzymatic constituent, amount of complex enzyme, on extraction of polysaccharide, were studied. The polysaccharide in Eleocharis Tuberosa peel was purified by water dissolution and ethanol precipitation. The structure of polysaccharide was characterized by IR. Antioxidation property of polysaccharide in Eleocharis Tuberosa peel was determined by UV-VIS spectrophotometer. The result showed that the optimal extraction condition of polysaccharide in Eleocharis Tuberosa peel, were ultrasonic power of 280 W, ultrasonic treatment temperature …
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction,
2016
Department of Biochemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Hunan University of Science and Engineering, Yongzhou, Hunan
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction, Chen Tiebi, Zhao Changhui, He Fulin, Deng Shengguo, Deng Xinbei
Food and Machinery
Polysaccharide was extracted from seeds of Citrus Grandis in Jiangyong using ultrasonic-assisted surfactant extraction. Based on the results of single-factor designs, three important factors including extraction temperature, extraction time and solid/liquid ratio were considered in the extraction process by the response Surface Method (RSM) with the Box-Behnken Design method. The results showed that the optimum extraction condition was as follows: ultrasound pretreated time of 4 min, extracting time of 50 min, extracting temperature of 71 ℃, SLS addition of 1.5%, and a ratio of solid/liquid of 1∶20 g/mL. The extraction yield of the polysaccharide could reach 4.69%.
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil,
2016
Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo
Food and Machinery
Orthogonal experiment was employed to optimize the extraction of linolenic acid from perilla seed by supercritical carbon dioxide extraction and the effects were investigated, such as extraction pressure, temperature, time and CO2 flow rate on main fatty acid composition contents. The results showed that the contents of palmitic acid and stearic acid were negatively correlated with extraction pressure and time, had a change trend of descend firstly then ascend coinciding with temperature and CO2 flow rate. Because the contents of oleic acid and linoleic acid had a change trend of descend firstly then ascend coinciding with CO2 …
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef,
2016
School of Bio and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef, Long Men, Men Jiali, Zhan Ge, Du Qingfei, Zhou Di, Cai Huazhen
Food and Machinery
Fresh beef was used to study the effects of Curdlan and alcalase on shear force, cooking loss and sensory quality of chilled prepared beef, then the process was optimized. The result showed that, compared the control, Curdlan could has significant effect on the shear force, cooking loss and sensory quality of chilled prepared beef (P<0.05), but no significant on protein and alcalase had a significant hydrolysis of myofibrillar protein. Different level of Curdlan and alcalase had a significant (P<0.05) impact on the shear force, cooking loss of chilled prepared beef and could improve the sensory quality significantly (P<0.05). At last, the best tender process was Curdlan 5.43 mg/g, Alcalase 4.29 U/g and curing time 73.4 h from response surface results by quadratic regression and through the result of verification test, and the shear force, cooking loss, sensory evaluation was (0.96±0.006) kg, (19.96±0.36)%, 92.81±0.75, respectively. The relative error is less than 5%, which compared with the theoretical value. Then, the processes were accurate and apply to chilled prepared beef.
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle,
2016
Nanchang Institute for Control of Food and Drug, Nanchang, Jiangxi 330029, China
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle, Huang Li, Zhan Liujing, Liang Lu, Luo Shunfen
Food and Machinery
The effect of hydroxypropyl distarch phosphate（HPDSP）on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour (RF) at 0.0%, 5.0%, 7.5%, 10.0%, and 15.0%, respectively, then the long-term retrogradation, breaking rate and cooking loss of noodles were determined. The results showed that, HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity, reduced retrogradation enthalpy, therefore inhibit rice noodles retrogradation. In addition, the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb …
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation,
2016
Key Laboratory of Southwest Mountain Forest Resources Conservation and Utilization, Southwest Forestry University, Kunming， Yunnan 650224, China
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation, Fan Fangyu, Jiang Shengwang, Cao Yin, Kan Huan, Liu Yun, Guo Lei
Food and Machinery
Using gelatin and arabic gum as the wall material, studied the production process of camellia seed oil microcapsule by complex coacervation. The preparation conditions were determined by observing the morphology of microcapsules and the embedding rate. The orthogonal experiment was carried out to determine the optimum conditions, storage conditions were determined by cumulative release experiments. It was demonstrated that microcapsules are round and well disperse in the high embedding rate conditions; the embedding rate was 88.49% when the complex coacervation was carried as following conditions with the wall material concentration 3%, the ratio of core material to wall material 1∶3, …
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder,
2016
College of Food Science and Engineering, Qinzhou University, Qinzhou, Guangxi 535000, China
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder, Dong Qingliang, Xu Lili
Food and Machinery
The removing impurities of fresh oyster was hydrolyzed by alkaline protease and neutral proteinase, and the optimal enzymatic hydrolysis conditions were found by investigating the effect of different color agent, the ratio of enzyme, the temperature of enzymatic hydrolysis, the time of enzymatic hydrolysis and the amount of enzyme on the sensory quality of the hydrolysate. The oyster enzymatic solution was buried through the use of different formulations of casein, maltodextrin, konjac powder as wall material, and then embedding oyster concentrate solution was spray-dried. Then, the spray-drying oyster powder was tested on moisture absorption rate, bulk density, angle of repose, …
