Design And Separation Mechanism On Separator For Pea Embryo Skin By Centrifugation,
2016
School of Transportation and Vehicle Engineering, Shandong University of Technology, Zibo, Shandong 255091, China
Design And Separation Mechanism On Separator For Pea Embryo Skin By Centrifugation, Dong Huanjun, Li Jiapeng, Sun Chuanzhu
Food and Machinery
A centrifugal pea embryo skin separator was designed, and its separation mechanism was also analyzed. The embryo skin did the circular motion under the action of the friction force when it entered the high-speed rotating disk and was thrown out by overcoming the friction force.Due to the different apparent density between the bean embryo and skin, the larger apparent density of the bean embryo was throwninto the outside received barrel, and the smaller apparent density of the bean skin was fallen into the inside received barrel. So chang the height of the received barrel relative to the separation disc can …
Research Of Super High Pressure Food Processing Equipment’S Synchronization Control System,
2016
Hunan Railway Professional & Technology College, Zhuzhuo, Hunan 412001, China
Research Of Super High Pressure Food Processing Equipment’S Synchronization Control System, Luo Wei
Food and Machinery
High pressure sterilization equipment’s strict sealing requires the synchronization system which push plug’s movement must have high synchronization accuracy. However, because of the dynamic load, friction, oil leakage, the plugeasily prone to deflection, which are greatly affecting the sealing performance. Considering about this problem, the synchronous system’s mathematical model was established. And then, the control method was also proposed: a PID control was using to the horizontal motion. And the fuzzy PID was used to control the deflection movement. The simulation results show that: the plug under this control strategy not only has a high precision horizontal motion, but also …
Visual Inspection Method For Food Packaging Character Printing Based On Labview,
2016
College of Mechanical Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
Visual Inspection Method For Food Packaging Character Printing Based On Labview, Yang Huibin, Yan Juan
Food and Machinery
At present, most code printings of food packaging are still inspected artificially. It will cause miss or error inspection in a certain extent, so that the food security will be impacted. A visual inspection method for food package code printing is put forward to solve this problem. Using LabVIEW as the development platform, a visual inspection system of code printing was developed. The key steps of image acquisition, preprocessing, orientation and recognition are detailed introduced. Finally, tests were performed on the samples. The results showed that the recognition accuracy of this method was high, thus the automatic sorting of food …
Heat Transfer Characteristic And Pre-Cooling System Power Consumption Analysis Of Variable Temperature Pre-Cooling Process Of Tomato,
2016
College of Food Engineering, Ludong University, Yantai, Shandong 264025, China
Heat Transfer Characteristic And Pre-Cooling System Power Consumption Analysis Of Variable Temperature Pre-Cooling Process Of Tomato, Wang Mingtao, Liu Huanwei, Gong Hansheng
Food and Machinery
The fruits and vegetables pre-cooling effect and power consumption are greatly influenced by the supply air temperature of pre-cooling process. The heat transfer model of tomato was developed by theory of heat transfer and used to predict tomatoes of different diameters temperature change during the different temperature pre-cooling process. Then pre-cooling experiments of tomato were performed with the developed pre-cooling experiment setup. The relationships between supply air temperature, tomato diameter and temperature change rate of tomato, pre-cooling system power consumption were studied based on theoretical analysis and experimental data. The results show that the mean error between simulated and measured …
Modeling And Evaluating On Growth/No Growth Boundaries Of Bacillus Cereus On Soft-Baked Mussels,
2016
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Modeling And Evaluating On Growth/No Growth Boundaries Of Bacillus Cereus On Soft-Baked Mussels, Qu Feixiang, Li Xueying, Yang Xianshi, Liu Zunlei
Food and Machinery
The growth/no growth interface model of Bacillus cereus (ATCC49064 and DSMZ 4312) on soft-baked mussels was established based on storage temperature (T), water activity (Aw) and pH, and its fitting and the validation behavior of Bacillus cereus (YB001) from soft-baked mussels were analyzed and evaluated. And this model was compared with the established growth/no growth interface model of Bacillus cereus in Brian Heart Infusion (BHI) media. The total equation of this model is Lopit(P)=-208.457-2.167·T+35.304·pH+705.573·Bw+1.117·T·pH-7.072·T·Bw-174.946·pH·Bw. It showed a reasonable goodness of fit of this model due to R2-Nagelkerke=0.979 and χ2=0.019(df=8, P=1), and the predicted concordance rate of …
Dynamic Numerical Simulation And Experimental Research On Internal Flow Field Of Refrigerated Containers,
2016
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
Dynamic Numerical Simulation And Experimental Research On Internal Flow Field Of Refrigerated Containers, Tian Jinjin, Wang Sasa, Zhang Zhe, Li Man, Yu Susu, Hao Junjie
Food and Machinery
The flow field uniformity in refrigerated container is one of the important factors that affect the food storage quality. Based on numerical simulation approach, three-dimensional unsteady computational fluid dynamics (CFD) model of refrigerated container has been established to find the air flow characteristics in this paper. A computational fluid dynamics program FLUENT has been used to predict the unsteady air flow and temperature fields inside the refrigerated container. The air flow and temperature fields inside the refrigerated container and the effect of stacking method on the air flow and temperature fields have been discussed. The numerical result shows that the …
Isolation And Identification Of Dominant Spoilage Bacteria From Fresh-Cut Lotus Root With Cold Storage,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
Isolation And Identification Of Dominant Spoilage Bacteria From Fresh-Cut Lotus Root With Cold Storage, Liu Xiaofang, Wang Faxiang, Yu Jian, Shan Shiping, Guo Senlin, Liu Yongle
Food and Machinery
Growth and reproduction of specific spoilage bacteria contribute significantly to the spoilage of fresh-cut fruits and vegetables. In this paper, the change regulation of total colony count of fresh-cut lotus root during cold storage period was firstly analyzed, then the spoilage bacteria were separated by dilution-plate method, and the dominant spoilage bacteria were identified using 16S ribosomal DNA based bacterial identification system. The results showed that when the fresh-cut lotus root was preserved at 4 ℃ for 8 days, and its total colony count increased to 4.17×105 CFU/g, which the early microbial spoilage was thought to be developed. Based …
Effect On Preservation Of Hami Melon Of Coating Blended Film With Carboxymethyl Chitosan / Alginate,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect On Preservation Of Hami Melon Of Coating Blended Film With Carboxymethyl Chitosan / Alginate, Zeng Yuanyuan, Zhou Yan, Xie Jing, Wang Xichang, Zhou Ran
Food and Machinery
The effect of coating blended film with carboxymethyl chitosan/alginate was examined on Hami melon during storage at 23 ℃. Carboxymethyl chitosan, carboxymethyl chitosan and alginate, and seaweed sodium blend with cinnamon aldehyde compound, which were prepared by three kinds of coatings complex preservative for Hami melons were coated. By measuring polyphenol oxidase (PPO) activity, catalase (CAT) activity, weight loss, soluble solids content, as well as taste, appearance and flavor and other sensory indicators of, the quality evaluation of Hami melons for quality evaluation was done. The results showed that: chitosan/sodium alginate blend coating process can reduce the weight loss and …
Effect Of Extration Method On Volatile Oils' Chemical Components From Leaves Of Hibiscus Syriacus L. And Lung Cancer Cell A549 Inhibitory Activities,
2016
Pharmacy School, Anhui Xinhua University, Hefei, Anhui 230088, China
Effect Of Extration Method On Volatile Oils' Chemical Components From Leaves Of Hibiscus Syriacus L. And Lung Cancer Cell A549 Inhibitory Activities, Wei Qiang, Lu Lun, Long Xianshun, Liu Yuanyuan
Food and Machinery
The volatile oils from leaf of Hibiscus syriacus L. ,which extracted by supercritical fluid extraction of carbon dioxide (SFE—CO2) and steam distillation extraction(SDE) were separated and identified by GC—MS, respectively. And then studied the lung cancer cell A549 inhibitory activities by inhibiting rate and cell apoptosis rate for lung cancer cell A549. Forty components were identified from the SFE—CO2 volatile oil. Forty-seven components were identified from the SDE volatile oil. The SFE—CO2 and SDE essential oils of the leaf showed their activities against lung cancer cells A549 with the inhibition rate of 80.08% and 62.75%, which indicated different …
Optimization On Extraction Of Essential Oil From Citrus Peel By Press-Shear Assisted Interaction Technology,
2016
Department of Biology and Chemistry Engineering, Shaoyang University, Shaoyang, Hunan 422000, China;School of Life Science and Biotechnology, Dalian University of Technology, Dalian, Liaoning 116024, China;Postdoctoral Research Stations of Dalian SEM Bio-
Optimization On Extraction Of Essential Oil From Citrus Peel By Press-Shear Assisted Interaction Technology, Wu Feifei, Zhao Liangzhong, Li Huaqiang, Xu Yongping, Li Xiaoyu, Li Shuying
Food and Machinery
The extraction conditions were studied for essential oil from citrus peel using press-shear assisted interaction technology (PAI). Taking the citrus peel as main raw materials, potassium chloride as adjuvant, petroleum ether as the organic solvent, the optimum extraction parameters of essential oil from citrus peel were investigated using the ratio of material to solvent, grinding time, milling ball number and the dosage of potassium chloride in one-factor experiment and orthogonal design. The results showed that the highest extraction efficiency of essential oil was up to 1.73% when the dosage of potassium chloride was 3% (m/m), milling ball number was 10, …
Purification And Composition Analysis On Polyphenols From Sonchus Oleraceus L. By Macroporous Resin,
2016
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’ an, Shaanxi 710062, China
Purification And Composition Analysis On Polyphenols From Sonchus Oleraceus L. By Macroporous Resin, Zheng Cuipin, Tian Chengrui, Ma Tingting, Quan Meiping
Food and Machinery
The adsorption characteristics and purification process of the polyphenols from Sonchus oleraceus L. by macroreticular resin were investigated. Meanwhile, the chemical composition on crude and pure products of the polyphenols were also analyzed. The static capacity absorption, static capacity desorption, static adsorption isothermal (Langmuir and Freundich), dynamic absorption ratio and dynamic elution ratio of six types of macroreticular resin were studied and compared, in order to find the best one, and the adsorption and desorption performances of the best one were studied in detail. The results showed that the type of NKA-9 resin gave the best effect on separation with …
Comparison Of Extraction Process Of Polysaccharide Of Auricularia Auricular,
2016
College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China; Forest Economy Resource Development and Utilization of Collaborative Innovation Center, Harbin, Heilongjiang 150040, China
Comparison Of Extraction Process Of Polysaccharide Of Auricularia Auricular, Zhao Yuhong, Lin Yang, Zhang Ligang, Zhang Zhi, Wang Zhenyu
Food and Machinery
Compared the High-speed Shear Dispersing Emulsifier (HSDE) and the Enzymic Method to extract polysaccharides from Auricularia auricular by treating the Auricularia auricular polysaccharides yield as the indicator. The results showed that the optimum conditions for HSDE were: shearing speed 21 000 r/min, solid-liquid ratio 1︰110 (m/V), shearing time 6 minutes and temperature 80 ℃; the optimum conditions for enzymic method were :concentration of enzyme 1.2%, enzymatic hydrolysis time 60 min, pH 5.5 and temperature 55 ℃. The extraction yields were 24.43% for HSDE and 9.29% for the enzymic method. Compare to the enzymic method, HSDE is more effective, time-saving and …
Optimizationon Improving Dissolved Quantity Of Cordycepin From Cordyceps Militari Juice By Ultra-High Pressure Processing,
2016
School of Biotechnology and Food Engineering, Chuzhou University, Chuzhou, Anhui 239012, China
Optimizationon Improving Dissolved Quantity Of Cordycepin From Cordyceps Militari Juice By Ultra-High Pressure Processing, Zhu Shuangjie, Dong Lili, Pan Jian, Du Qingfei, Luo Xia, Zhang Weizhu
Food and Machinery
In order to study the ultra-high pressure extraction of cordycepin from Cordyceps militaris fresh juice, the effect of opration conditions such as pressure, time, solid-liquid ratio and cycle number were analyzed. On the basis of single-factor test, the optimum extraction technology of cordycepin and mathematical regression model were established by response surface methodology. The result showed that the optimal extraction conditions were as followed: extraction pressure of 418 MPa, extraction time of 33 min, solid-liquid ratio of 1∶2 (m∶V), cycle number of 1. Under these conditions, the measured value of dissolved quantity of cordycepin was 84.69 mg/g of extract, to …
Optimization On Polyphenols Ethanol Extraction From Okra Marc By Ultrasonic-Assisted,
2016
Anhui Institute of Technology, Wuhu, Anhui 241000, China
Optimization On Polyphenols Ethanol Extraction From Okra Marc By Ultrasonic-Assisted, Cheng Wangkai, Tagn Qiang, Xu Yueming, Tong Chuanwang
Food and Machinery
The process of polyphenols ultrasonic-assisted extraction from okra marc by ethanol was studied. Under the condition of ultrasonic power was set at 250 W, four groups of single factor tests were designed to investigate the effects of ratio of material to liquid, ethanol concentration, temperature and duration time on the ultrasonic extraction results of polyphenol from Okra marc. Box-Behnken experimental module in Design-Expert 8.0.6 software was used to design for the combination test of 3 factors, establishment of polynomial regression, response surface analysis and optimization by combination of conditions. Results: Under the conditions of ultrasonic power was 250 W, and …
Effects Of High Enzyme Activity Soybean Powder On Whiteness Of Steamed Bread,
2016
Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of High Enzyme Activity Soybean Powder On Whiteness Of Steamed Bread, Li Xiaoqian, Zhou Huiming, Zhu Kexue, Guo Xiaona, Peng Wei
Food and Machinery
The effects of high enzyme activity soybean powder with different mass ratios in wheat flour on whiteness of steamed bread were studied. The results showed that the whiteness of steamed bread increased firstly and then decreased with the addition of high enzyme activity soybean powder. When the concentration reached 0.5%, the whiteness of steamed bread was the best with the highest L* value, a* value and lowest b* value, yellow pigment content. Yellow pigment content with different water content , water temperature, mixing time, in the dough mixing process were measured, the results showed that the effect of high enzyme …
Condition Optimization And Application Of Pectin Degradation In Reconstituted Tobacco,
2016
Technical Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Condition Optimization And Application Of Pectin Degradation In Reconstituted Tobacco, Hao Hui, Wang Gaojie, Xu Chunping, Zhang Zhan, Nie Cong, Sun Siwen, Ma Yuping
Food and Machinery
In order to reduce the pectin content (mass fraction) in reconstituted tobacco, the degradation conditions of tobacco stem end mixture from defiber and extraction during paper-making reconstitution process by pectinase from Aspergillus niger were optimized by single factor and orthogonal experiment methods. The pyrolysis products were investigated by on-line pyrolysis gas chromatography / mass spectrometry (PY—GC/MS) prior to and after enzymolysis. The monosaccharide composition of pectin prior to and after enzymolysis was analyzed by silanizing GC/MS. And sensory evaluation was investigated by adding the degraded tobacco sample into cigarette. The results showed that: the optimal reaction conditions of pectin degradation …
Quality Changes And Correlation Of Yak Meat Under Heat Treatment,
2016
Qinghai Academy of Animal and Veterinary Sciences, Xining, Qinghai 810016, China; Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China
Quality Changes And Correlation Of Yak Meat Under Heat Treatment, Li Shengsheng
Food and Machinery
In order to investigate the quality changes and their correlation of yak meat under heat treatment. Color, shear force, cooking loss, heat shrinkage, sensory quality of yak meat ongissimus dorsi were measured after they were subjected to heat treatment at 50, 60, 70, 80, 90 ℃, respectively. The results showed that with the increase of temperature, cooking loss, heat shrinkage, shear force of yak meat significantly increased (P＜0.05); L* value and a* value of yak meat significantly decrease (P＜0.05); the sensory quality of yak meat was better when it was heated to 80 ℃. Correlation analysis indicated that …
Technique Optimization On Enzymatic Hydrolysis Of Seafood Sauce By Abalone Scraps,
2016
College of Oceanology and food science, Quanzhou Normal University, Quanzhou, Fujian 362002, China
Technique Optimization On Enzymatic Hydrolysis Of Seafood Sauce By Abalone Scraps, Zheng Ruisheng, Yang Ying, Zhu Yanru
Food and Machinery
Using abalone scraps as the main materials to produce seafood sauce by selecting two kinds of complex enzymes (flavorzyme and alcalase) for enzymatic hydrolysis. Based on single-factor experiments, the orthogonal array design method was employed to optimize the technique of seafood sauce. The results showed that the best enzymatic hydrolysis condition of abalone scraps was achieved: dose of complex enzyme (ratio of flavorzyme to alcalase 1︰2) 0.2%, the dydrolysis temperature 55 ℃, pH 8, the hydrolytic time 5.5 h. The content of amino nitrogen was got up to 0.198 g/100 mL in this condition. And the seafood sauce has a …
Optimization On Processing Technology Of Strawberry Jam With Osmotic Dehydrated Fruit And Konjac Powder,
2016
Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui 230601, China
Optimization On Processing Technology Of Strawberry Jam With Osmotic Dehydrated Fruit And Konjac Powder, Wang Zhongfeng, Wei Tian, Liu Yan, Dai Chao
Food and Machinery
With fresh strawberry as raw material, the osmotic dehydration conditions, and the technological process and the formula for strawberry jam were studied. Each strawberry fruit was cut longitudinally into 4 equal parts, and impregnated in fructose syrup of 70 °Brix at 40 ℃ and atmospheric pressure for 2 h, which could make the water loss by 42% (based on original water content in fresh fruit). The osmotic dehydrated fruits were mashed into jam with 25 g/kg of konjac powder, 0.15 g/kg of sodium cyclamate and 0.03 g/kg of monascus pigment. The strawberry jam with high konjac glucomannan and low sugar …
Optimization On Training Process Of Grapes Natural Yeast Forbread Making,
2016
Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, Heilongjiang 150086, China
Optimization On Training Process Of Grapes Natural Yeast Forbread Making, Zhang Lili, Yao Xinmiao, Xie Xuejun, Zhao Rui, Li Zhebin, Gao Yang
Food and Machinery
Taking raisins as the raw materials, the effects of different fermentation parameters impact on natural yeast fermentation of the grapes were studied. The single factor experiment and response surface analysis were used to optimize the fermentation technological conditions. Results: The optimum condition was obtained by response surface optimization as follows: the temperature of 26 ℃, train number 4 days, ratio of raisins and granulated sugar 10︰1.Under this conditions, the natural yeast fermentation of the grapes reached 0.077 9, closed to the fermentation of dry yeast, and can be used in the production of bread.
