Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method,
2022
Department of Mechanical Engineering, Tianjin Renai College, Tianjin 301636 , China
Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method, He Ying, Wang Dan, Gao Han, Ma Chao, Chen Ye
Food and Machinery
Objective: Improve the dynamic performance of palletizing robot and reduce energy consumption. Methods: By static and dynamic analysis to determine to use minimal mass, maximizing the first natural frequency, minimizing the maximal stress and minimizing the maximal deformation as the optimization objectives, taking the structure parameters as design variables, the approximation models of objective functions and constraint functions were established by the Box-Behnken and the RSM. Based on the results of finite element analysis, an Analytic hierarchy process based on the results of finite element analysis was proposed. The process (AHP-FEA) was proposed to allocate the weight coefficients, …
Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test,
2022
School of Mechanical and Electrical Engineering, Kunming University of Technology, Kunming, Yunan 650500 , China
Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test, Gou Fu-Qiang, Yin Zhi-Hong, Niu Xian-Wei, Yan Yue-Bo
Food and Machinery
Objective: Calibration of discrete element simulation parameters of edible rose petals. Methods: The discrete element method was used to establish the discrete element model of flexible edible rose petals. The combination of physical accumulation test and virtual accumulation test, the placket Burman test, the steepest climbing test and box Behnken test were used to determine the significant factors and parameter values that affect the accumulation angle, and the significant parameters were optimized. Results: The values of the significant factors affecting the stacking angle after parameter optimization were: petal-petal collision recovery coefficient was 0.05, petal-petal rolling friction coefficient …
A New Tea Roasting Machine With Carbon-Based Coating As Heating Source,
2022
Xi’an Technological University, School of Optoelectronic Engineering, Xi’an, Shaanxi 710032 , China
A New Tea Roasting Machine With Carbon-Based Coating As Heating Source, Qin Can-Ke, Chen Xing-Man, Zhang Jin-Yao, Wu Shen-Jiang, Li Dang-Juan
Food and Machinery
Objective: Solve the problems of uneven heating, heat loss and high power consumption of traditional tea frying device. Methods: Using carbon based high temperature heating coating material, a surface heating source was formed at the bottom of the glass-ceramic tea frying vessel by spraying. The corresponding tea roasting device, green removing device and conveying device were innovatively designed. Based on STM32, the circuit modules of temperature detection, temperature control and display, stir frying and rubbing tea switching were designed. Results: The maximum power consumption of the whole machine was 3 kW, and the size of the whole …
Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish,
2022
College of Engineering and Technology, Tianjin Agricultural University, Tianjin 300384 , China
Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong
Food and Machinery
Objective: In order to improve the mechanization and automation level of catfish head cutting. Methods: Through the study on the shape parameters and friction characteristics of catfish, the related parameters of catfish were obtained. Based on the machine vision technology to identify the assembly line fish, the end of the fish skull was defined as the fish head cutting track line, and an adaptive adjustment device was designed to adjust the position of the fish body, so that the disc cutter can avoid the skull for head removal. The GUI was designed in order to achieve visual control. …
Study On Packaging Design Dimensions Of Fast-Moving Consumer Foods Under The Background Of Consumption Upgrading,
2022
Easton Academy of Fine Arts, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China
Study On Packaging Design Dimensions Of Fast-Moving Consumer Foods Under The Background Of Consumption Upgrading, Zhang Lu
Food and Machinery
Consumption upgrading brings new challenges and opportunities to fast-moving consumer goods (FMCG) packaging design. With the help of successful FMCG packaging design cases in the market, the design dimension of FMCG packaging is summarized and analyzed to provide a new design approach for FMCG packaging in the aesthetic upgrading environment of consumption. Based on the analysis of market successful cases of fast-moving consumer food packaging design, the design content and methods are proposed, from the following aspects including the function, experience, subject, environmental protection, culture, digital analysis.
Research On Wine Packaging Design Based On Chinese Character Modeling,
2022
Beibu Gulf University, Qinzhou, Guangxi 535011 , China
Research On Wine Packaging Design Based On Chinese Character Modeling, Huang Shu-Jie
Food and Machinery
Starting with the origin of Chinese characters and wine, the close relationship between Chinese characters and wine packaging were analyzed, and the characteristics of Chinese character wine packaging design were found out. Therefore, the Chinese character shaped wine packaging design methods were proposed from the two aspects of Chinese character "font" and "word meaning", which included direct display method, auxiliary integration method, deep expansion method, form meaning method and image construction method. Finally, four key points of Chinese character shaped wine packaging design were summarized.
An Anti-Counterfeit Models Of Cigarette Packaging Paper Based On Same Color Ink By Ftir,
2022
Yunnan Tobacco Quality Supervision and Test Station, Kunming, Yunnan 650104 , China
An Anti-Counterfeit Models Of Cigarette Packaging Paper Based On Same Color Ink By Ftir, Li Hai-Yan, Cai Jie-Yun, Li Dan, Ma Hui-Yu, Xiao Yan
Food and Machinery
Objective: Established a group of models used to quickly distinguish anti-counterfeit cigarette packaging paper. Methods: The model based on the same color oil on packaging paper from 3 different brands: Yunyan, Yuxi, and Hongtashan. The Fourier Transform infrared spectroscopy (FTIR) spectrum were collected from 116 samples totally by Attenuated Total Reflection (ATR) accessary. 56 spectrum were used to build the models and 20 samples of each brand were used to verification. Spectrum were second derivative processed and spectral ranges were selected as 3 200~2 700, 1 800~1 580, and 801~720 cm1. Results: Using Mahalanobis distance discriminant method …
Study On Quality Change Of Snakehead Sausage During The Frozen Storage,
2022
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
Study On Quality Change Of Snakehead Sausage During The Frozen Storage, Hou Bo-Yu, Wan Jin-Qing, Xu Ming, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Food and Machinery
Objective: The effect of frozen temperature on the storage characteristics of ready-to-eat snakehead sausages were investigated. Methods: In this study, The freezing temperature dehydration technique was used to control the moisture content of snakehead sausage at about 50%, and then the temperature was lowered to-5.6 ℃. Subsequently, the sausage was stored at 4 ℃, and those stored at 4 ℃ were set as the control. The changes in the quality and microstructure of the snakehead sausages were analyzed, by measuring the physicochemical indexes such as total bacterial colony, color, water holding capacity, textural properties, biogenic amines and scanning …
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis,
2022
Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China ；Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403 ,China
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Food and Machinery
Objective: In order to study the correlation between fruit firmness, total soluble solids, red and green color, sensory scores of fresh yellow peaches, a prediction model of safe storage period of yellow peach was established to realize early warning and prediction of fruits quality. Methods: Solute Jinxiu peach was used as test material,firmness with skin, firmness without skin, fruit color difference,soluble solid contentand other indexes of the fruits in storage in three picking periods were measured, and sensory scores were made in four modules: fruit texture, color, flavor and aroma. The correlation analysis and time series analysis techniques …
Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells,
2022
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells, Zhang Zhe, Wu Qiao-Yan, Chen Jia-Nan, Xu Yao, Ji Hong-Wei
Food and Machinery
Objective: To find the most suitable cooling rate to meet people's requirements for apple storage quality at low temperature. Methods: The changes of apple tissue and cell structure were observed by low-temperature cold table equipment, and the changes of freezing temperature before and after cooling were compared and analyzed. Meanwhile, the changing trends of area, roundness, circumference, diameter, deformation, volume and internal pressure were compared and analyzed. Results: With the increase of cooling rate, the freezing temperature and freezing time of apple cells decreased gradually. The morphological parameters of apple cells changed with the increase of cooling …
Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium,
2022
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min
Food and Machinery
Objective: To improve the yield and antibacterial rate of antimicrobial peptides from Pleurotus tuber-regium mycelium (PTRM-AMPs). Methods: Taking the yield and the antibacterial rate of PTRM-AMPs against Staphylococcus aureus and Esche-richia coli as evaluation indexes, on the basis of protease screening, the extraction process of PTRM-AMPs was optimized, and the minimum inhibitory concentration of PTRM-AMPs was determined. Results: The optimum technological conditions for the preparation of PTRM-AMPs by alkaline protease hydrolysis were as follows: the enzymatic hydrolysis temperature was 39.5 ℃, the enzymatic hydrolysis time was 3.2 h, the pH value was 11.1, the solid-liquid ratio was …
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities,
2022
Northeast Agricultural University, Harbin, Helongjiang 150030 , China
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu
Food and Machinery
Objective: This study aimed to optimize the microwave-assisted water distillation extraction process of citronella volatile oil, and to evaluate the antioxidant properties and antifungal ability of citronella volatile oil. Methods: The Box-Behnken response surface method was used to analyze the influence of liquid-to-material ratio, microwave power and microwave time on the yield of volatile oil. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the composition of the volatile oil. Thereafter, DPPH· and ABTS· scavenging methods and β-carotene bleaching experiment were utilized to evaluate the anti-oxidation ability of volatile oil. Perforation method and broth dilution method were used …
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue,
2022
Department of Basic Medicine, Jiaozuo Adult Medical College, Jiaozuo, Henan 454000 , China
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu
Food and Machinery
Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could …
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake,
2022
Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, QuanzhouNormal University, Quanzhou, Fujian 362000 , China ；The Engineering Research Center for CharacteristicTraditional Food of Southern Fujian, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Food and Machinery
Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles,
2022
Luohe Medical College, Henan Province Engineeing Research Center of Nutritional and Health, Luohe, Henan 462002 , China
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong
Food and Machinery
Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour …
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage,
2022
China Certification & Inspection Group Hunan Co., Ltd., Changsha, Hunan 410021 , China
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi
Food and Machinery
Objective: To develop pigmented rice lactic acid beverage with good antioxidant and hypoglycemic activity. Methods: Taking black and purple rice as the main material, the effect of mass ratio of purple rice to black rice, the addition amount of Lactobacillus bacteria, fermentation time and solid-liquid ratio on the sensory evaluation value, total phenolics content, ferric ion reducing antioxidant power (FRAP), ABTS free radical scavenging ability, and the inhibition rate of α-glucosidase of pigmented rice lactic acid beverage were explored. Results: The optimal technology of pigmented rice lactic acid beverage was as follows: the mass ratio of purple …
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule,
2022
College of Nursing and Health Management & College of Life Science and Chemistry, WuhanDonghu University, Wuhan, Hubei 430212 , China
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie
Food and Machinery
Objective: To meet the market demand, high concentration PUFA oil microcapsules were developed. Methods: The microencapsulated oil was prepared by spray drying method with β-cyclodextrin /gelatin as a composite wall material and high content polyunsaturated fatty acid oil sunflower seed oil as a core material, and the preparation process parameters of oil microcapsules were optimized by single factor experiment and response surface experiment. Results: The best technological conditions of oil microcapsule were solid content of 25.2%, and the mass ratio of composite wall material β-cyclodextrin: gelatin was 6.7∶1. The dosage of emulsifier was 1%, and …
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam,
2022
Management Academy of China Cooperative, Beijing 100032 , China
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong
Food and Machinery
Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated. The technological parameters of jam were optimized by orthogonal test and rheological test. Results: When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3, no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam, and the jam was delicate and …
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis,
2022
College of Food Science South China Agricultural University, Guangzhou, Guangdong 510642 ,China
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin
Food and Machinery
Objective: To develop selenium-enriched (Se-enriched) Moringa oleifera seed protein resources. Methods: Using Se-enriched Moringa oleifera seed protein powder as raw material, the enzymatic hydrolysis conditions of Se-enriched Moringa oleifera seed protein antihypertensive peptides from Se-enriched Moringa oleifera seed protein were obtained by single factor and response surface optimization, and the ACE inhibitory activity, Se content and stability of the optimal enzymatic hydrolysate were analyzed. Results: The optimal enzymatic hydrolysis conditions of Se-enriched Moringa oleifera were as follows: enzymatic hydrolysis time 3 h, temperature 34 ℃, pH 8, concentration of substrate 7%, enzyme to substrate ratio 0.3%. Under …
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil,
2022
College of Grain, Oil and Food, Henan University of Technology, Zhengzhou, Henan 450001
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang
Food and Machinery
In this review, the mechanism of emulsion formation and the influence of physical, chemical, biological and other environmental factors on its stability were summarized, and the demulsification method in the industrial application of hydroenzymatic extraction of peanut oil was prospected.
