Design And Performance Of Heat Pump Intermittent Pasteurization Machine,
2016
College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China
Design And Performance Of Heat Pump Intermittent Pasteurization Machine, Chen Dong, Li Guosheng, Xie Jihong, Shi Xiang
Food and Machinery
An easily-realized heat pump intermittent pasteurization machine was designed. Its structure and working processes were studied, and its key components were chosen or designed, including the bactericidal vessel, the hot water tank, the cool water tank and the heat pump. Based on detailed calculation of its working period and energy consumption, a comprehensive comparison was given between the heat pump intermittent pasteurization machine and normal pasteurization machine. The results show that the heat pump intermittent pasteurization machine has marked advantages: besides its long working life and high safety, the running power and energy consumption of the heat pump intermittent pasteurization …
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench,
2016
Advanced Manufacturing Technology Center, Shandong University of Science and Technology, Qingdao, Shandong 266590, China
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench, Jia Mingxia, Zhong Peisi, Yang Mei, Zhang Xiaodong, Lin Weiwei, Lv Xiaodong
Food and Machinery
Targeting at the horizontal tank with jacket from a certain project as the research subject, applying the finite element software ANSYS Workbench, the structural static analysis showed that under the full load and the snow condition the deformation and stress were similar and the reinforced rib had significantly effect on the tank. Meantime, the response spectrum analysis told that under the seismic condition the maximum stress occurred in the saddle, which was lower than the allowable stresses of the materials. The reliabilities of the tank were validated, and optimization method was presented.
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room,
2016
University of Shanghai for Science and Technology, Shanghai 200093, China
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room, Wang Shaoqing, Xu Jing, Li Dong, Hu Haiyang, Lu Yi
Food and Machinery
Wine storage process is determined by the brewing method, where the temperature and humidity are the extremely important parameters, and the constant temperature and humidity environment is a necessary condition for the storage of high-quality wine. This paper put forward a PID cascade control method with the temperature and humidity controlled separately based on DC-inverter constant temperature and humidity air conditioning unit with condensing heat recovery, and study experimentally the operation characteristics of the air conditioning unit, the experimental results show that this method can achieve precise control of temperature and humidity (temperature control precision is ±0.2 ℃, relative humidity …
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System,
2016
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System, Song Weimin, Xu Xiaoguang, Li Chunguang, Xiong Anyan, Sun Mi
Food and Machinery
In order to solving the problem of feeding machine barrel steam heating, the material liquid temperature control precision and anxious burnt phenomenon, using hot water instead of steam of the material liquid to increase temperature compensation control, the barrel structure is improved, heat exchange area is increased, and the liquid temperature rise time has been shorten. The results show that: the liquid temperature has been controlled in the range from 40 to 50 ℃(control accuracy ±2 ℃), and the liquid to be heated up to the set temperature reduces the time that is spent more than 30%.
High Speed Sorting Robot For Non-Typical Food Production Systems,
2016
Jiangxi University of Technology, Department of Mechanical Engineering, Nanchang, Jiangxi 330098, China
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
Food and Machinery
In order to solve the sorting technology problem in food production caused by more kinds of food and the big differences, and based on the parallel robot and visual technology, operation scheme of the sorting system was designed. At the present, the sorting system of domestic and foreign technology of the design is not mature in the area of complex packaging and small volume of food. According to the functional requirements of high-speed robot vision system, the hardware system of different food location and classification is more accurate, and complete the software design of control system. Through the research on …
Application 3d Printing Technology In Cream Industry Design,
2016
Henan University of Economics and Law, Zhengzhou, Henan 450046, China
Application 3d Printing Technology In Cream Industry Design, Yao Qinghua
Food and Machinery
The pastry cream in the food industry is fast moving consumer goods, having a thick, thick, sticky characteristics. According to the characteristics creamy food processing, and combining computer technology, designed cream printer program, including the power module, control module, execution module and driver module 3D. The program which draws on jet technology, three-phase machine control technology solve that the cream is not easy mobility, to ensure ease of cleaning. In the design of equipment and facilities mature organic combination. And key components and technologies make specific instructions.
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine,
2016
College of Agronomy, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Food and Machinery
Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at (5±1) ℃ and RH 85%~90%. The results showed that Ramulus cinnamomi extracts significantly reduced decay rate, weight loss rate and MDA content of fruits in comparison with the control group after 30~90 days cold storage. At the same time, the extracts treatment could also delay the degradation speed of total soluble solids (TSS), titratable acidity (TA), Vitamin C (VC) and total sugar content, keep higher SOD, PAL, POD and PPO activities in comparison with the control group, which suggested that Ramulus cinnamomi extracts effectively …
Research On Quality Change Of Leisure Dried Tofu During Storage,
2016
Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Research On Quality Change Of Leisure Dried Tofu During Storage, Bu Yufang, Li Wenqiang, Xie Linglai, Zhao Liangzhong
Food and Machinery
The quality changes of leisure dried tofu was investigated during storage under room temperature. The results showed that: the quality of dried tofu was getting worse with duration of storage time. From 60 to 90 days, the component contents and texture of dried tofu changed slightly; As time was prolonged from 90 to 180 days, there was significant change in contents and texture. Moisture decreased sharply, protein and fat increased significantly, carbohydrate decline gradually; the hardness, chewiness, cohesiveness increased, and resilience decreased. It was concluded that the change of texture is mainly caused by component contents of dried tofu, the …
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design,
2016
School of Art and Design, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Food and Machinery
In china, aviation logistics transportation is best choice in. long distance transportation for Waxberry. The waxberry is perishable fruits, so the preservation time is shorter, and the storage conditions are strict. In this paper, combining with the characteristics in cargo of plane, which type is domestic air transport usually used, and analysis the temperature of the environment, encountered the size requirements, air cargo specification and other problem in waxberry aviation logistics transportation process. The waxberry aviation logistics packaging should be constant temperature container, enclosure to be rounded handle, design buffer structure in the packaging, and mark transport requirement in the …
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root,
2016
College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Food and Machinery
To establish the extraction technology of polyphenols from lotus root, the polyphenol yield and DPPH free radical scavenging rate were investigated to optimize the technological parameters. Then, the polyphenol composition and antioxidant activity of extracts were comparatively analyzed. The parameters of technology A optimized by polyphenol extraction yield were as follows: volume ratio of hydrochloric acid to methanol was 22∶78 (V∶V), homogenization time was 6.8 min and homogenization speed was 10 500 r/min. Those of technology B optimized by DPPH free radical scavenging rate were as follows: volume ratio of hydrochloric acid to methanol was 19∶81 (V∶V), homogenization time was …
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction,
2016
College of Chemistry and Molecular Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Food and Machinery
For finding a rapid and environmental friendly way to extract zymosan (beta-1,3-glucan), a method was established by microwave-assisted heating at low alkaline concentration, which was using the cell wall as a raw material and based on traditional enzyme alkaline. Extraction process was optimized by using response surface method, the optimum process conditions for quadratic regression model analysis were as followed: microwave power 420 W, heating time 5 min; the quantity of enzyme 2 550 U/g. Under this condition, the total sugar value could reach 87.44%, and the verificatio n results was 87.94%.
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat,
2016
College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao
Food and Machinery
The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of …
Cfd Numerical Analysis Of Beer Pasteurization,
2016
College of Mechanical and Electrical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Food and Machinery
A CFD numerical model was established to simulate pasteurization process of beer in glass bottle. The solid-liquid coupling complex conjugate heat transfer system was established and the change of the temperature field in the complete heating cycle of the beer in the bottle was got based on Fluent. The parameters of pasteurization process was designed under the working condition that the production capacity was 36 000 bottle/h. It has been shown that the total time of process was 60 minutes and the soaking time was 11 minutes. Through the CFD numerical analysis, the change of the temperature of the eleven …
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory,
2016
College of Food Science and Engineering, Gansu Agricultural University, Gansu, Lanzhou 730070, China
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
Food and Machinery
A homemade gas-flushing device of MAP has been introduced in detail. The device has made various needed gas mixture by measuring flow. All the components of the device can be bought in the market. Without any mechanical processing all the components can be directly used to making the device. The precision of this device was ±2%. The device was suitable for the test of meat packaging and edible fungi packaging, but not suitable for the test of fruit and vegetable packaging, for the limit of the measurement range of the float meters.
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested,
2016
College of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested, Liu Na, Zhang Junxiang, Chen Fangyuan
Food and Machinery
The main factors influencing the icewine quality is raw material. This paper illustrates the changes of Vidal grape’s physical and chemical indicators in the Helan mountain foothill belt in late harvest, aiming to provide the basic roles for the production of regional ice wine. The indicators like brix, titratable acidity, pH, the weight per hundred berries, and juice rate were measured in the process to determine the changes. The result reveals that with the over ripening of raw material, the clusters and the berries have changed a lot.Some berries dried out, and some berries were infected as noble rot. Brix …
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits,
2016
Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong
Food and Machinery
The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable …
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.),
2016
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian
Food and Machinery
To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L.. The basic components were determined, and its flavor were analyzed by sensory descriptive analysis (QDA) and SPME—GC—MS. Results shown that the basic ingredients contents of pearl-guava, moisture, total sugar, reducing sugar, total acid, crude protein, ash and Vc were 84.79, 9.21, 3.85, 0.56, 0.82, 0.74, 0.13 g/100 g, respectively. Sweet crispy, full-bodied fragrance, and distinct guava flavour style were showed by sensory evaluation. There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%. …
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains,
2016
Marine College, Shandong University, Weihai, Shandong 264200, China
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu
Food and Machinery
A total of 18 strains of marine endophytic fungi were fermented by three fermentation media with significantly different carbon sources, nitrogen sources and growth factors, which was gotten from 54 fermentation products. These 54 fermentation products were evaluated through chemical screening and bioactivity screening. The ethyl acetate extract of 18 strains of marine endophytic fungus was screened by HPLC, antioxidant activity in vitro and antibacterial activits. Ethyl acetate extract (10 mg/mL) of the strain 150103 (medium 1) could inhibit bacillus subtilis and Staphylococcus aureus effectively. The diameter of inhibition zone is 12 mm and 11 mm respectively. It couldn’t inhibit …
Determination Of Total Polyphenolsin Barley Spent Gains By Folin-Ciocalteu Colorimetric Method,
2016
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Determination Of Total Polyphenolsin Barley Spent Gains By Folin-Ciocalteu Colorimetric Method, Mei Jin, Ding Wenping, Xiong Jinjuan, Zhuang Kun
Food and Machinery
The total polyphenol content in barley spent gains were analyzed by Folin-Ciocalteu method. The optimum conditions were investigated using gallic acid as standard. and were as followed: Folin-Ciocalteu reagent 1.0 mL, 8% Na2CO3 3.0 mL, developing temperature 25 ℃, reaction time 60 min, in darkness. Then the solution was detected at the wavelength of 760 nm. When the gallic acid was in range of 0～8 μg/mL, the concentration and the absorbance value had a good linear relationship. The regression equation was found as followed: y=0.121x+0.017 1, R2=0.999 2. This method had advantages of conciseness, good stability and high accuracy, which …
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen,
2016
College of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450007, China
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen, Wang Zhongying, Ren Ning, Wu Wenbin, Li Yongxiang
Food and Machinery
To predict vibration amplitude and trajectory of the TQLZ type reciprocating vibration screen. A dynamic model of the vibration screen was established, and the stiffness of the rubber springs was determined. A virtual prototype model of the vibration screen was established based on the rigid body dynamics analysis software ADAMS. By calculating the dynamic theory virtual prototype simulation, the amplitude and trajectory of the screen were gotten. The results showed that the theoretical calculation results of the centroid amplitude of the vibrating body were consistent with the results of the virtual prototype simulation. There was a certain angle between the …
