Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller,
2015
Inner Mongolia University for the Nationalities College of Mechanical Engineering College, Tongliao, Inner Mongolia 028000, China
Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie
Food and Machinery
A kind of finished food boxes stacking machine was designed based on "PC + motion controller". Taking PC as the upper computer and multi axis motion controller as the lower computer, communication between the upper and lower machine used standard Ethernet, HMI and multi axis motion controller communicated via the RS232/485 standard interface, and completed the stacking work via the upper and lower computer. It can realize the function of stacking, reduce the amount of labor, and improve work efficiency. And it provides a new idea for the design of the stacking machine.
Effect On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China
Effect On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging, Yu Jiangtao, Xie Jing
Food and Machinery
Investigated, ozonated water combined with modified atmosphere packaging on preservation of fresh-cut lettuce stored at 4 ℃. Results indicated that ozonated water treatment combined with modified atmosphere packaging had prominent effect of controlling the reproduction of bacterial, the decline of water content , the degradation of chlorophyll and the activity of polyphenol oxidase (PPO), reducing its rotten, wilting, yellowing and browning rate. This method maintained high Vc content and sensory quality of fresh-cut lettuce at the same time. Also, it extended shelf-life of fresh-cut lettuce and kept its commodity value at 14th day.In addition, results also indicated that after …
Study On Effects Of Antioxidant Compounds On Stability Of Linseed Oil,
2015
Changzhou Technical Institute of Tourism & Commerce, Changzhou, Jiangsu 213032, China
Study On Effects Of Antioxidant Compounds On Stability Of Linseed Oil, Wang Jin
Food and Machinery
Using the accelerated oxidation test, this study was conducted to investigate the effects of different combinations of natural antioxidants with synthetic antioxidants on the stability the shelf-life of linseed oil by examining the changes in its acid value and peroxide value. The results showed that a combination of 0.04% oleaginous rosemary, 0.018% butyl hydroxy anisd and 0.018% propyl gallate was found to have the best antioxidant activity. Comparisons of the changes in acid value of linseed oil before and after alkali refining revealed that adding 0.6 or 0.7 g of sodium hydroxide to 4g of linseed oil and allowing them …
Research On Antibacterial Effect Of Eucalyptus Extracts Combined With Oxacillin Against Mrsa,
2015
School of Food & Biological Engineering of Jiangsu University, Zhenjiang, Jiangsu 212013, China
Research On Antibacterial Effect Of Eucalyptus Extracts Combined With Oxacillin Against Mrsa, Cui Haiying, Zhang Xuejing, Zhou Hui, Zhao Chengting, Li Wei, Lin Lin
Food and Machinery
Ethanol and water are used respectively to extract the active ingredients of eucalyptus leaves. Then it was researched on the inhibitory effect of the active ingredients on MRSA, and compared the inhibitory effect of the oxacillin with and without eucalyptus extracts addition. The results shows that, the ethanol extract of eucalyptus presents a minimum inhibitory concentration(MIC)from 1 g/L to 5 g/L for MRSA, and the water extract is from 2~10 g/L. With 0.2 g/L of ethanol extract of eucalyptus added, the oxacillin can reduce the MIC of the MRSA from 62.5～250 mg/L to 7.8～31.3 mg/L, and the MIC for all …
Study On Antibacterial Activity Of Phenol Hydroxyl From N-Aryl Schiff Cos Derivatives,
2015
Biochemical Engineering College of Beijing Union University, Beijing 100023, China
Study On Antibacterial Activity Of Phenol Hydroxyl From N-Aryl Schiff Cos Derivatives, Han Yongping, Gong Ping, Li Keyi
Food and Machinery
The N-aryl Chitooligosaccharides (COS) derivatives were firstly synthesized with Benzaldehyde, salicylal and 3,4-two hydroxy benzaldehyde, subsequently was quaternized to enhance its water solubility.The chemical structures of all COS derivatives were characterized by ATR-FTIR or 1H NMR. The antibacterial studies of these COS derivatives were carried out by the inhibition zone diameters methods against E.coli, S.aurueus and P.aeruginosa bacteria. The antibacterial activity results showed N-3,4-two hydroxy benzaldehyde Schiff’s base COS > N-salicylal Schiff’s base COS > N- Benzaldehyde Schiff’s base COS> COS. In comparison to the COS derivatives chemical structure, it was found that the phenol hydroxyl group from N-aryl Schiff COS …
Study On Isolation, Purification, Composition And Immulogical Characterics Of Ganoderma Lucidum Body Polysaccharides,
2015
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Isolation, Purification, Composition And Immulogical Characterics Of Ganoderma Lucidum Body Polysaccharides, Yang Hui, Dai Jun, Chen Shangwei, Zhu Song
Food and Machinery
Two water-soluble polysaccharide fractions named as GLPD2 and GLPD2were isolated and purified from the same Ganoderma Lucidum body which was collected from Jiangxi province. The GPC and SEC-LLS results indicated that GLPD1 and GLPD2 were high purity, moreover, their molecule weights could both reach above 5×106. Their primary structural features and conformational properties were characterized by infrared spectrometry and SEC-LLS. The data obtained indicated that GLPD1 and GLPD2 may both be β-glucan configuration with pyran glucan groups. What's more, conformational analysis detected by SEC-LLS showed that GLPD1 and GLPD2 had rather tight structure with high degree of branch. However, PMP-HPLC …
Study On Preparation Of Body Wall Hydrolysate Of Starfish Asterina Pectinifera And Antioxidant Activity Detection,
2015
Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Study On Preparation Of Body Wall Hydrolysate Of Starfish Asterina Pectinifera And Antioxidant Activity Detection, Li Yubo, Ji Xiaolin, Liu Shan, Zha Yue, Xin Qiuyan, Qi Hang
Food and Machinery
Hydrolysate was extracted from starfish Asterina pectinifera, the starfish Asterina pectiniferas were hydrolyzed with pepsin, neutrase and trypsin under their optimal conditions to obtain the hydrolysate, and the antioxidant activity of hydrolysate was detected by using electron spin resonance(ESR) spectroscopy The results indicated that the DPPH radical and hydroxyl radical scavenged ability increased with the increasing concentration of hydrolysate; at the concentration of 20 mg/mL, the clearance rate of pepsin group, neutrase group and trypsin group on DPPH radical were(5225±014)%, (6830±037)% and (4627±047)% respectively, and the rate of hydroxyl radical were(7261±017)%, (8182±079)% and (5677±028)% respectively.
Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain,
2015
(School of Basic Medical Sciens, Yanbian University, Yanji, Jilin 133002, China
Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain, Li Xue, Li Pengfei, Li Xiaodong, Yu Ting, Jin Qiankun, Cui Chengbi
Food and Machinery
To study the anti-tumor activities of wild edible mushrooms of the Changbai Mountain, the experiment selected Ganoderma Lucidum, Inonotus Obliquus, Phellinus, Hericium Erinaceus, Lentinula Edodes five kinds of Changbai Mountain wild edible mushrooms as materials, the experiment was divided into in vitro and in vivo study. The inhibition effect of tumor cells was tested by MTT method, and the inhibition ratio of mouse sarcoma S-180 was calculated in vivo study. The results showed that Ganoderma Lucidum has the highest inhibition ratio on the HeLa and HepG2 cell lines. Phellinus has the highest inhibition rate on MCF-7 cell line, Hericium Erinaceus …
Study On Subcritical Extraction Of Ginger Oil,
2015
College of Life Science & Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021,China
Study On Subcritical Extraction Of Ginger Oil, Chang Dawei, Sun Jiaojiao, Liu Shuxing
Food and Machinery
The gingers were selected as raw material and the optimum extract conditions of essential oil of ginger were studied by using subcritical extraction technology. The essential oil of ginger from the methods of subcritical extraction and hydro-distillation were compared. The 1, 1, 1, 2-tetrafluoroethane was used as the extraction agent. The optimum conditions of subcritical extraction were as follows: the materials granularity was 60 mesh；subcritical extraction time was 1.5 hours and extraction temperature was 30～40 ℃. Under the conditions, the extraction ratio of ginger essential oil was about 3.14%. The essential oil components were analyzed by GC—MS. α-curcumene and zingiberene …
Preparation Of Flavor Compounds From Volvariella Volvacea By Microwave-Composite Enzyme Synergistic Extraction,
2015
Guangdong Industry Technical College, Guangzhou, Guangdong 510300, China
Preparation Of Flavor Compounds From Volvariella Volvacea By Microwave-Composite Enzyme Synergistic Extraction, Jie Guangchuan, Chen Hongjie, Li Bijin
Food and Machinery
First, hydrolyzing the Volvariella volvacea by mlti-enzyme complex hydrolysis technology, and then using microwave technology to hydrolyze, using orthogonal design method to determine the optimum extraction process of the Volvariella volvacea with microwave-enzymatic hydrolysis technology and the extract amount of α-Amino nitrogen as observing indexes and the optimum extraction process were as followed: hydrolysis time 120 min, hydrolysis temperature 55 ℃, edible fungus hydrolase No.1 to No. 2 dosage 1∶2(m∶m), initial pH 5.5, microwave power 800 W, microwave temperature 70 ℃, microwave time 10 min. The content of α-amino nitrogen in the orthogonal experiments of microwave-assisted extraction under mlti-enzyme was …
Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method,
2015
College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method, Du Ruoyuan, Xie Jing, Wang Ting, Che Xu, Lan Weiqing
Food and Machinery
Objective to optimize the technology for extracting process of total flavonoids from Ginkgo biloba leaves. Methods Based on the single factor experiments for ethanol concentration, solid-liquid ratio and extracting time, orthogonal experiment L9 (33) was designed to optimize the ethanol extracting conditions of total flavonoids by ultrasonic-assisted method. Results the optimal technology for extracting conditions of total flavonoids was as followed: with 60% ethanol concentration, 1∶50 (m∶V) solid-liquid ratio and 30 min of extracting time. Conclusion According to the results of variance analysis, ethanol concentration (P<0.01) had the greatest influence on yield of total flavonoids, followed by solid-liquid ratio (P<0.05), extracting time was the minimal influence (P>0.05). Under these conditions, the yield of total flavonoids was 8.075 …
Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption,
2015
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urmuqi, Xinjiang 830052, China
Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption, Li Qiong, Chen Kai, Chen Yanqin, Li Huanrong
Food and Machinery
A method for separation and purification of polyphenols from Walnut peel with macroporous resins. The results as follows: five kinds of macroporous resins were selected, AB-8 resin was considered as suitable material to purify and separate the Walnut peel polyphenols. The optimum conditions were concentration of feed 3.0 mg/mL at pH 4.0, and the volume of polyphenols sample 100 mL, flowing rate 2.0 mL/min, elute ethanol concentration 30%, ethanol at pH 6.0, elute volume 250 mL, elution rate 2.0 mL/min. After eluted with AB-8 resin, the polyphenols purity reach 36.36%, which is approximately 4.8 times higher than the previous7.65%.
Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method,
2015
College of Biotechnology, Chengdu University, Chengdu, Sichuan 610106, China
Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin
Food and Machinery
With buckwheat rice and glutinous rice(1∶1) as raw material, and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow: the use level of jiuyao was 0.4%; the use level of the wheat starter was 5%; the add liquor alcohol content 45%vol, the use level of liquor: the raw material for 1∶1(V∶m), fermentation temperature 30 ℃, the primary fermentation time 11 d. Under the above condition, the produced buckwheat sweet rice wine, after storage had mellow taste and lubrication and special styles and it was yellow in …
Preparation Of Salted Eggs With Low Salt,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangnan 214122, China
Preparation Of Salted Eggs With Low Salt, Su He, Yang Ruijin, Zhao Wei, Hua Xiao, Zhang Wenbin
Food and Machinery
A two stage brining method for preparing salted eggs with low salt was investigated. The moisture and salt content of the egg white and egg yolk in the process of brining were measured. The oil-off ratio of the yolk of the salted eggs was measured, and the sensory quality of the salted eggs was comprehensively evaluated.The results showed that, when the two stage briningprocess in which duck eggs were preserved with 19% salt solution firstly,then switched to a low concentration of 3.5% salt solution was applied, the salt content of the salted egg white was 3.64%, 51.21% lower than the …
Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius,
2015
Department of Life Science, Heze University, Heze, Shandong 274015,China
Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian
Food and Machinery
Objective Phellinus igniarius is a kind of rare medicinal fungi, its flavone can be used as medicine. This research was to optimize liquid culture medium for flavone fermention.Methods Taking the mycelia flavone yield of Phellinus igniarius as index, the liquid culture medium was optimized with L9(34) orthogonal test. Results The optimal medium for high flavone yield established was A3B3C2D2: corn flour 3%+ wheat bran 7%, peptone 2%, KH2PO4 0.10%, MgSO4 0.15%, mycelia flavone yield of Phellinus igniarius was 212.35 mg/L. Conclusion Liquid culture medium …
Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate,
2015
School of Food Science and Technology，Henan University of Technology，Zhengzhou， Henan 450001，China
Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua
Food and Machinery
Explored the sesame oil deodorization distillate of two extraction methods of phytosterols. On the basis of single factor experiment with orthogonal experiment optimization for the solvent to extract for optimum process conditions were as followed, saponification time 3.5 h, saponification temperature 80 ℃, alkaline quantity 8.5 mL/0.5 g, and thetotal sterol content is 8.42%; Supercritical method to extract the best conditions were as followed: CO2 flow 20 L/h, 3 h extraction time, extraction pressure 25 MPa, extraction temperature 50 ℃, and thesterol extraction rate is 73.25%. Compared two methods of supercritical CO2 extraction method, the superior is better than the …
Optimization On Conditions Of Protease Hydrolysis For Whey Protein,
2015
School of Information Science and Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing
Food and Machinery
With quadratic regression orthogonal rotational combination design, the conditions of whey protein enzyme hydrolysis were optimized. Established the orthogonal regression model which is about the degree of hydrolysis to three factors of temperature, time, enzyme dosage. Experiments showed under the conditions of temperature of 57 ℃, enzyme dosage of 8 214 U/g protein and hydrolysis time of 114 minutes, the degree of hydrolysis was the maximum, of 11.72%, which basically consistent with the model value.
Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes,
2015
College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan
Food and Machinery
The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.
Preparation Of Germinated Soybean Milk With Household Soymilk Machine,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Food and Machinery
The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry …
Development Andchallenge Of 3d Print In The Food Industry,
2015
Jiangyin Polytechnic College, Jiangyin, Jiangsu 214405, China
Development Andchallenge Of 3d Print In The Food Industry, Li Guangling
Food and Machinery
With the rapid development of 3D printing technology, its applications expand into the field of architecture, industrial design and orthopedic from the traditional mold manufacturing. The cost reduction is benefited from the development of opening hardware technology. In the food industry, 3D food printing will have a profound impact on shortage of food supply, individual needs. But there are also many challenges in material limitations, taste, safety, cost and psychological disorders which 3D food printing must face.
