Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System,
2016
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System, Xiong Anyan, Sun Jiuzhe, Su Dongying, Ding Meizhou, Wang Erbin
Food and Machinery
Improvement was made on the cigarette paper sizing system of ZJ17 cigarette machine. The gear pump and the mass flow meter is between the original rubber cylinder and spray nozzle, and through the PLC controller to control the servo motor to drive the gear pump, the mass flow meter tracking feedback, the sizing of cigarette paper uniform stability. Application effects showed that the standard deviation of a cigarette machine sizing decreased from 0.17 mg per cigarette to 0.02 mg per cigarette, different equipment sizing from the original difference 2.35 mg per cigarette reduced to the maximum difference 0.30 mg per …
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating,
2016
South China University of Technology Institute of Guangzhou, Guangzhou, Guangdong 510800, China
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating, Feng Ying
Food and Machinery
Acording to the problems in traditional grain food ration filling machine, and from the automatic machine hardware designs, algorithms, software design, anti-jamming design of multiple perspective, quantitative packing of fuzzy-PID control algorithm of dynamic weighing, and optimal chip disposal procedures, simplified the peripheral hardware design and reduced development costs. Field test results show, the new packaging control machines is stable, divide errors reduced by 94.6%, and can meet the needs of grain food production.
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device,
2016
Changzhou College of Information Technology, Changzhou, Jiangsu 213164, China; Changzhou Key Laboratory Plastic Parts Intelligence Manufacturing, Changzhou, Jiangsu 213164, China
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Food and Machinery
This article states the reform of the commercial automatic-multifunction frying machine with both machine design and automation technology, which aims to achieve the frying foods being fed in and out automatically as well as the oil-water separation for oil saving. It proposes the overall solution and the general design of both mechanical part and electrical control section, and elaborates on the automatic control device of water for oil-water separation, reduction gearbox, mechanism of chain and chain wheel, driving shaft coupler and bearing block, claw structure for catching fried food. This reformed device will have bright application prospect for it can …
Design Of Machine For Threshing And Peeling Wet Pepper,
2016
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228, China
Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan
Food and Machinery
Combined with the present status of the pepper processing in China, in order to reduce the labor intensity, and improve production efficiency and product quality, a kind of threshing and peeling wet pepper machinery was designed. There are five basic components of this machinery: threshing device, scratch device, microwave processing device, peeling device and screening device. The whole process uses the electric motor to provide the energy, which can reduce the noise effectively. And through simulation experiments, it is concluded that the device can effectively thresh and peel wet pepper, and work efficiency can reach up to 100 kg/h. The …
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus),
2016
Institute of Agro-products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Food and Machinery
The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL …
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice,
2016
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021, China
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue
Food and Machinery
The enzymatic browning of pear juice was one of the major technical challenges during storage and processing. It reduced the value of pear juice such as the appearance, flavor and other quality. In this paper, crisp pear was selected as material. The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid, calcium chloride, citric acid, β-cyclodextrin, EDTA and their combination were studied. The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid> calcium> citric acid> β-cyclodextrin> EDTA within the range of concentrations selected. And there was …
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice,
2016
Anhui Ruifuxian Food Co., Ltd., Bozhou, Anhui 236800, China
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Food and Machinery
Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin,
2016
Department of Food Science and Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Food and Machinery
A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of …
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins,
2016
College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571158, China
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Food and Machinery
Taking the absorbability and desorption properties as parameters, the purifying conditions of polyphenol from Synsepalum dulcificum seed by macroporous resins, compared with five types of macroporous resins were investigated. The result showed that the X-5 macroporous resins was the best one. Through a nonlinear curve fitting with the Langmuir adsorption models, it was found that the fitting degree of adsorption isotherm and Langmuir function curve was very high. The optimal adsorption process conditions were as followed: pH 5.8, 1.0 mL/min adsorption velocity. Besides, the best desorption conditions were: sample volume 100 mL, desorption velocity of flow 1.5 mL/min, dynamically elute …
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules,
2016
Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Food and Machinery
The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature …
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions,
2016
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Food and Machinery
Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. …
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Food and Machinery
The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.
Research Progress On Bioactive Peptides In Sesame,
2016
Life Science College, Qingdao University, Qingdao, Shandong 266071, China
Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue
Food and Machinery
Sesame( Sesamum indicum L.）is a widely grown oilseed crops. Sesame meal is a by-product of oil industry. Sesame meal contains plentiful protein which is a good source of sesame bioactive peptides. The current work reviewed the preparation, purification, structure and biological activity of sesame bioactive peptides and discussed its further research development, aimed to provide the references for the related research.
Research Status And Development Tendency Of Liquor-Making Rice Husk,
2016
Department of Biology and Chemistry, Shaoyang University, Shaoyang, Hunan 422000, China
Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong
Food and Machinery
The basic characteristics and recycling of liquor-making rice husk and relationship between rice husk and liquor-making were introduced mainly. The in-depth studies of liquor-making rice husk can be further improved the quality of new spirit from three aspects that include the total analysis of the physical property, the optimal selection of new varieties, and the innovation of the pretreatment methods. The purpose is to provide some new ideas for future related research, and promote the development of the wine industry in the direction of ecological liquor-making.
Research Development On Control Method In Cold Storage Refrigeration,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Food and Machinery
No abstract provided.
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber,
2016
Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Shanghai 200092, China
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Food and Machinery
Expounded the background of cleaning, evisceration and cooking of sea cucumber, introduced the current situation of sea cucumber on domestic and overseas, and analyzed their techniques contrastly. Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice, for slide sieve, bubble cleaning, evisceration by mechanical stimulation, continuous cooking and extruding. At last the development orientation of applications in the enterprises was prospected.
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food,
2016
Inner Mongolia University of Finance and Economics, Hohhot, Inner Mongolia 010051, China
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Food and Machinery
The safety comprehensive evaluation of genetic modifying food needs for reliable systems for safety testing, traditional food safety regulatory model is no longer suitable for the nerves hazards of genetically modified foods, the real hazards of multiple hazards, the possibility of hazards supervision. Facing with the issue of genetic modifing listed facing China, the author analyzes the comprehensive evaluation of the current domestic situation and genetically modified food safety regulatory issues, and proposes the improving regulatory measures. It is designed to be more reasonable and more effective solution to the issue of genetically modified food regulatory reference.
Application Of Computer Information Technology In Food Enterprise Management,
2016
Chongqing Industry Polytechnic College, Chongqing 401120, China
Application Of Computer Information Technology In Food Enterprise Management, Wei Yin
Food and Machinery
The computer data technology plays a particularly important role in the management of food enterprises. In developed countries which computer technology and enterprise management level is in the advanced position, and computer data technology has been widely used in food enterprise management. In our country, the use of computer technology in food business management has also been a certain degree of development. However, because there are many problems on the use of computer data technology in the food enterprise management, for the popularity of data processing technology is not high, the lack of legal requirements, hardware and software technology is …
Study On Screening Of Aroma-Producing Microbe And Growing Characters,
2016
Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Food and Machinery
Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, …
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266061, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Food and Machinery
In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …
