Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd,
2016
College of Mechanical and Power Engineering, Nanjing University of Technology, Nanjing, Jiangsu 211816, China
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Food and Machinery
Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling,
2016
College of Mechanical and Electronic Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Food and Machinery
Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass …
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch,
2016
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water,
2016
Yangjiang Vocational and Technical College, Yangjiang, Guangdong 529566, China
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water, Yu Ming, Zhang Quankai, Luo Xiaojun, Chen Haiqiang, Yang Gongming
Food and Machinery
The removal efficiency of electrolyzed oxidizing water on biofilm of Staphylococcus aureus was studied. Electrolyzed oxidizing water showed obvious damage on the Staphylococcus aureus biofilm，including substantially destroyed external matrix, severely destroyed cells and decreased bacterial number observed with SEM（scanning electron microscope）on 5 000-times and 40 000-times. The removal efficiency could be reduced significantly by prolonging storage time of oxidation potential acidic water , raising preservation temperature and the presence of organic interfering substances. The removal efficiency of sealing preservation was superior to openning preservation. The available chlorine, pH value and redox potential had a synergistic effect on the removal efficiency. …
Study On Influence Of Amino Acids Commercial Cigarette Sensory Quality By Partial Least Square Regression,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Influence Of Amino Acids Commercial Cigarette Sensory Quality By Partial Least Square Regression, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Luo Juanmin, Xu Da, Zhang Xiaoming, Su Jiakun
Food and Machinery
The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of free and hydrolyzed amino acids contents on sensory quality of 10 different kinds of commercial tobacco. The results showed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids have the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids have the most significant influence on smoke characteristics. It indicates that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids have …
Screening Of Lactic Acid Bacteria From Sichuan Bacon And Analysis On Its Acid Production Characteristics And Amino Acid Production,
2016
School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Screening Of Lactic Acid Bacteria From Sichuan Bacon And Analysis On Its Acid Production Characteristics And Amino Acid Production, Liu Youqing, Huang Dan, Yu Hua, Mao Xiang, Liu Dayu, Cheng Hua
Food and Machinery
The lactic acid bacteria were screened in Sichuan bacon, and the acid production characteristics and amino acid products were also stydied. Using culture methods, lactic acid bacteria were isolated and screened from Sichuan bacon, and identified by 16S rDNA sequencing technique. Studied the growth metabolism and acid production capacity on the different temperature, pH, NaCl concentration, nitrite concentration and fermentation products of amino acid. The results showed that the isolation strain was Lactobacillus paraplantarum. Through conditions of producing acid and free amino acid analysis, logarithmic growth phase of strain was 6～18 h; the optimum fermentation acid temperature range was 30～40 …
Method For Rapid Discrimination Of Varieties Rice By Using Raman Spectroscopy,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Method For Rapid Discrimination Of Varieties Rice By Using Raman Spectroscopy, Sun Juan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Food and Machinery
The aim of this research was to establish the fast detection method for distinguishing the rice samples from different geographical origins and different breeds in China by using Raman micro-spectroscopy. A total of 123 rice samples from Heilongjiang, Jiangsu and Hunan province were analyzed by Raman spectra, and the data were statistic analyzed by chemometrics. The data was subjected to principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) to distinguish differences among samples from different geographical origins and different species. PCA could classify the rice samples preliminarily and classification model developed by PLSDA was used to classify …
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603,
2016
Changsha Centre of Supervision & Inspection on Food Quality Safety, Changsha, Hunan 410013, China
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603, Yang Lixia
Food and Machinery
The specific LAMP primers of genetically modified maize NK603 were designed on the basis of the published sequence (GenBank accession number AX342369). Established the specific loop-mediated isothermal amplification (LAMP) method for the detection of the transgenic maize line NK603 strains. The specificity and sensitivity of this method were evaluated. The results showed that LAMP could detect the transgenic maize NK603 from several GM events specifically and effectively with LOD of 0.1%. Since this method is rapid, simple, it could be applied in GMO detection.
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography,
2016
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography, Cao Yong, Hua Xiaoman, Zheng Mingzhu, Wang Nan, Liu Jingsheng
Food and Machinery
A capillary gas chromatographic method with flame ionization detector (GC-FID) for the detection of five phthalate esters dimethyl phthalate(DMP), di-ethyl phthalate(DEP), di-butyl phthalate(DBP), di-(2-ethylhexyl) phthalate(DEHP) and dioctyl phthalate(DnOP)
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding,
2016
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei
Food and Machinery
The three-dimensional isothermal flow fields of single screws with different values of tip-clearance (0.4, 0.8, 1.2 mm)were simulated by POLYFLOW software. Combined with the particle tracing technique, the effect of different tip- clearance on the flow field and mixing ability of the food melt was also explored. The results show that: the shear rate near the top of the screw flight increases, the average viscosity of food melt decreases, and the conveying capacity of the screw weakens with the decrease of the tip-clearance. On the contrary, with the increase of the tip-clearance, the residence time of the food melt increases …
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef,
2016
The Ministry of Education’s of Light Industry Advanced Process Control of Jiangnan University, Wuxi, Jiangsu 214122, China
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan
Food and Machinery
Puts forward a kind of economical and practical pulse transformer with closed magnetic core type, to improve the original pulse transformer, in order to improve the coupling coefficient and decrease the leakage inductance, thus reducing the rising time of output pulse voltage. Using electromagnetic induction principle to analyze and test, to improve the original pulse transformer in adding a reverse parallel auxiliary winding to connect the primary and secondary windings, to study the coupling and the output characteristics of pulse transformer, to take measurement and calculation of the important parameters. The pulse signal of the test is square wave pulse …
Optimization On Tea Carding Technology By Artificial Neural Network,
2016
Engineering College, Anhui Agricultural University, Hefei, Anhui 230031, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230031, China
Optimization On Tea Carding Technology By Artificial Neural Network, Wang Xiaoyong, Li Bing, Zeng Chen, Li Shangqing, Wu Xiankun
Food and Machinery
The influences were studied. from tea carding temperature, tea carding time and the amount of leaves on the processing, taking Lu'an green tea as material. Based on the single factor experiment, the optimum parameters were selected. The optimum parameters were as followed: carding temperature 90 ℃, carding time 5 min, and the amount of leaves 1.0 kg. Experimental data were subjected to multivariate first-order regression and multivariate quadratic regression, and two regressing equations were obtained. A neural network model based on the orthogonal experiment data was established to obtain the optimum parameters, final result for temperature at 93 ℃, tea …
Design Of A New Continuous Grading Litchi Peeling Machine,
2016
Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023, China
Design Of A New Continuous Grading Litchi Peeling Machine, Yang Xiaotong, Duan Xu, Guo Guixia, Ren Guangyue
Food and Machinery
Based on the litchi fruit's physical and chemical properties, a new continuous fruit peeling equipment had been designed to combine the grade and peel unit. The device integrates photoelectric beam machine into the grading unit, which makes litchi fruit peeling easily after rating. The peeling mechanism is that the graded fruit cut a small opening firstly, then torn the peel. Thus the equipment could continuously finish fruit rating, orderly loading, cutting, peeling and fruit collection. Therefore, it could achieve not only achieve the high efficient rating and peeling operation, but also keep the litchi fruit integrity, which is beneficial to …
Effects Of 1-Mcp Treatment On Browning Heart And Storage Quality Of Huangguan Pears With Different Harvest,
2016
Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Gansu， Lanzhou 730070, China; Engineering and Technology Research Center for Agricultural Product Storage and Processing of Gansu Province, Gansu， Lanz
Effects Of 1-Mcp Treatment On Browning Heart And Storage Quality Of Huangguan Pears With Different Harvest, Wu Xiaohua, Xie Minhua, Wang Xuexi, Chen Bai
Food and Machinery
The control effects of 1-methylcyclopropene (1-MCP) treatment on browning heart and related quality indexes at room storage of Huangguan pears with different maturity were studied. The results showed that the treatment of 1-MCP can significantly inhibited the occurrence of brown heart, the respiration rate and ethylene production rate, and postponed the climacteric time for ethylene, 1-MCP treatment also maintain good fruit firmness, delayed the loss of titratable acid and soluble solids content of the pears, and better to keep the quality of Huangguan pear. 1-MCP treatment had obvious keeping-fresh effect. The effects of 1-MCP control browning heart are closely related …
Effect Of High Pressure Treatments On Porphyra Yezoensis,
2016
Mechanical Engineering College, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of High Pressure Treatments On Porphyra Yezoensis, Lei Yajun, Zhao Wei, Tang Yali
Food and Machinery
Porphyra yezoensis as raw material, different pressure level and treatment time affect their microbiological, color and texture. The experimental results showed that the effect of pressure level and treatment time on microbiological of yezoensis was remarkable(P<0.05). As the time and pressure increases, the total number of colonies decreased; after more than 15 min, the number of colonies did not change significantly; the number of colonies declined 2.44 lg CFU/g when the pressure level rises to 600 MPa. Porphyra yezoensis hardness with increasing treatment pressure decreased after the first rise, declined with time after the first increase, but the impact of pressure and dwell time on hardness was not significant (P>0.05), The effect of pressure level and treatment time on hardness of Porphyra yezoensis was almost negligible(P>0.05), when treatment time were 15 min, the hardness of Porphyra yezoensis and hardness of untreated almost the same at 600 MPa. Treatment time had no obvious effect on L values (P>0.05). High pressure processing Porphyra yezoensis, processing pressure 600 MPa, the holding time of 15 …
Prediction On Freshness Degree Of Lingwu Long Jujube On Dielectric Properties,
2016
College of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Prediction On Freshness Degree Of Lingwu Long Jujube On Dielectric Properties, Shen Jingbo, Zhang Haihong, Ma Xuelian, Wang Huiqian, Li Ziwen, Zhou Shiping
Food and Machinery
In order to study the relationship between freshness degree and dielectric properties of Lingwu long jujube, the dielectric properties parameters of long jujube were measured using (LCR)on 1.995 kHz, and the correlation analysis between dielectric properties parameters and quality parameters was conducted. The results indicated that correlations between long jujube’s dielectric loss factor ε″ and soluble solids content, hardness, weight loss, titratable acids content & MDA content were very significant (P<0.01), and the correlation between relative dielectric constant ε′ and respiration intensity was very significant (P<0.01). The long jujube were divided into three freshness grades according to the change rules of soluble solids content, hardness and weight loss rate. Using dielectric loss factor ε″ as the input characteristic parameters,the prediction model of long jujube freshness was established by BP neural network structure. The average distinguishing rate of freshness grades was 81.67%. The results indicated that the freshness degree of long jujube could be predicted by dielectric properties parameters.
Research On Design Of Refrigerated Food Logistics Warehousing System Based On Rfid,
2016
Chongqing Engineering Vocational Technical College of Finance and Economics and Trade College, Chongqing 430037, China
Research On Design Of Refrigerated Food Logistics Warehousing System Based On Rfid, Liu He
Food and Machinery
In order to solve the inconvenience caused by low efficiency, low accuracy and information transmission is easy to be disturbed in warehousing system which use bar code technology, a refrigerated food warehousing system is designed on the RFID and database technology. According to the functional requirements of the refrigerated food warehouse management, the warehousing system is divided into the storage management center, the handheld terminal system, the fixed terminal system and the forklift terminal system, and the software program design of the control system is completed. It can achieve the design requirements, and improve the efficiency of storage management of …
Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell,
2016
Forestry College of Beihua University, Jilin, Jilin 132012, China
Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell, Mao Dirui, Jiang Guiquan, Sun Jiwei, Luo Yingcai
Food and Machinery
No abstract provided.
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice,
2016
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou, Henan 450009, China
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Food and Machinery
In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic …
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata,
2016
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei
Food and Machinery
Ultrasonic wave-assisted extraction of Antrodia camphorata's mycelim was studied. Four test factors of solid-to-liquid ratio, ultrasonic power, extraction temperature and extraction time were studied in extraction of polysaccharide and triterpenoids from Antrodia camphorata. Ultraviolet-visible spectrophotometer was used as determining method. The results showed that the extraction quantity of polysaccharide was 26.319 mg/g with 120 W ultrasonic power lasting for 35 min, under 55 ℃ with the solid-to-liquid ratio of 1︰30 (m︰V). The extraction quantity of triterpenoids was 38.624 mg/g under the optimal extraction condition which involves solid-to-liquid ratio of 1︰30 (m︰V), ultrasonic power of 210 W, extraction temperature of 50 …
