Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure,
2022
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure, Yang Jin-Shan, Tang Xiao-Hua, Yang Si-Ping, Liu Xin
Food and Machinery
bjective:The adhesive layer of food processing and conveying pipeline winding and tropical surface adhesive was obtained. Methods:The silicone rubber constitutive model was obtained through rheological test, and POLYFLOW was used to simulate the silicone rubber extrusion flow process. Aiming at the gluing uniformity in the length and width direction of the heating belt, the extrusion test electromechanical system was developed to analyze the flow velocity and volume flow distribution characteristics under different channel outlet shrinkage section length and outlet thickness. The channel outlet structural parameters were optimized, The uniformity of adhesive layer was verified by gluing test, and the outlet …
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration,
2022
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Food and Machinery
bjective:To compare the performance of cryogenic refrigeration system using LNG wasted cold and ammonia cooling.Methods:The thermodynamic and economic models of the two systems were established by MATLAB. Under the basic parameters, the working medium concentration suitable for LNG low-temperature refrigeration system was selected, and the cold storage temperature and refrigeration capacity were changed respectively. The thermal economy of the two systems was compared and analyzed.Results:With the increase of ethylene glycol concentration, LNG mass flow, system power consumption and cold storage capacity increased, COP decreased, but ethylene glycol mass flow remained unchanged; With the increase of cold storage temperature, …
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower,
2022
Information Science & Electronic Science Department, Jiamusi University, Jiamusi,Heilongjiang 154005 , China
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower, Tian Si-Qing, Li Li, Pan Jia-Qi, Hou Qiang, Xu Ying
Food and Machinery
Objective:This paper proposed a genetic fuzzy PID cascade control system. Methods:Taking the outlet temperature as the main control quantity and the inlet temperature as the secondary controlled quantity, a cascade control system was made. The genetic fuzzy PID controller was used to control the main loop, and the PI controller was used to control the secondary loop. Results:Compared with conventional PID control, the cascade genetic fuzzy PID control had the advantages of shorter regulation time, better robustness. Conclusion:The genetic fuzzy PID cascade control system for soy flour spray drying tower can improve the quality of soy flour …
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices,
2022
College of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Food and Machinery
Objective:In order to explore the effect of step-down relative humidity drying strategy on the drying characteristics of agricultural products.Methods:Yam slices were selected as the object. The effects of constant humidity drying (relative humidity 15%, 25%, 35%, 45%) and step-down relative humidity drying (relative humidity 45% in the first stage for different times of 10, 20, 30, 60 min and relative humidity 20% in the second stage) on the drying characteristics of yam slices were studied at 60 ℃; The multi-field coupling model was constructed for the simulation of heat and mass transfer; The rehydration ratio and microstructure of the …
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam,
2022
Beijing Agricultural Technology Extension Station, Beijing 100029 , China
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam, Qian Jing, Man Jie, Wei Qiang, Lin Qiong
Food and Machinery
Objective:Explore the effect of physical sterilization on the freshness of fresh cut yam, and provide reference for fresh-cut fruits and vegetables. Methods:The freshness of UV-C and ultrasonic treatments were studied on skinless Chinese yam segment. Sodium hypochlorite treated and non-sterilization groups were used as control. Results: UV-C and ultrasonic sterilization treatments could significantly slow down the decline rate of the sensory quality of Yam and inhibit the increase of total number of colonies (P≤0.05). On the 13th day of storage, compared with non-sterilization group, the browning index of UV-C treatment decreased by 46.15%, hardness(200.34 N) was significantly higher than …
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu,
2022
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070 , China ；Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070 , China
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
Food and Machinery
Objective:To reveal the effect of drying processes on the quality of Gansu purple-spoted peonycorolla tea, and to explain the drying mechanism of different drying processes.Methods:Vacuum freezing-hot air combined drying (FHCD), variable temperature hot air drying (VHD) and vacuum freeze drying (VFD) were used to dry the flowers of peony. The active ingredient (anthocyanin content) and quality attributes (moisture content, shrinkage rate and rehydration) of the purple-spotted peony corolla tea processed by three drying processes were determined, and the energy consumption of the drying processes and sensory characteristics (appearance, tea color, taste, etc.) of corolla tea were compared with three …
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices,
2022
College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Food and Machinery
Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest …
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine,
2022
Inner Mongolia Agricultural University Vocational and Technical College, Hohhot, Inner Mongolia 014100 , China
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Food and Machinery
Objective:In order to eliminate the large amount of redundant information in near-infrared spectroscopy and to improve the accuracy of pork quality identification, and to establish a method for rapid identification of pork quality.Methods:Principal component analysis was used to reduce the dimensionality of pork spectrum data and the characteristic wavelengths of pork spectrum were selected. The parameters of the support vector machine (SVM) model were optimized by the salp swarm algorithm. Pork quality recognition model was proposed based on an improved support vector machine optimized by salp swarm algorithm.Results:compared with grey wolf optimization algorithm improved SVM (GWO-SVM), grid …
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic,
2022
Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu 223001 , China
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic, Ni Xue-Hua, Wang Heng-Peng
Food and Machinery
Objective:This study aimed to optimize the extraction technology of total flavonoids from green tea with Deep Eutectic Solvents (DESs) and evaluate the antioxidant activity of total flavonoids extracted from green tea under optimal conditions.Methods:The extraction rate of total flavonoids was taken as the index, with the ratio of liquid to solid, extraction temperature and extraction time taken as the influencing factors, and the extraction process parameters were optimized by orthogonal test, followed by the antioxidant activity evaluating with DPPH free radical inhibition.Results:The optimal extraction conditions for extraction of total flavonoids from green tea with DESs were 80% …
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats,
2022
College of Bioscience and Bioengineering, Hebei Univercity of Economics and Business, Shijiazhuang,Hebei 050061 , China
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Food and Machinery
Objective:This study focuses on evaluating the auxiliary blood glucose-lowering function of self-made compound nutritional powder in type 2 diabetic rats.Methods:SD rats were intravenously injected with STZ to construct a pancreatic islet injury type 2 diabetes model. The compound nutritional powder was given by oral gavage at doses of 1.68, 3.35 and 6.70 g/kg for 30 days. Fasting blood glucose and blood glucose were measured after 30 days. Glucose tolerance index to investigate the effect of compound nutrients on STZ rats.Results:The compound nutritional powder was positive for the fasting blood glucose and glucose tolerance indexes of STZ rats; …
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats,
2022
Department of Traditional Chinese Medicine, School of Medicine, Yanbian University, Yanji, Jilin 133000 , China
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Food and Machinery
Objective:This study aimed to investigate the hypoglycemic effect of chrysanthemum polysaccharide on type 2 diabetes (T2DM) rats.Methods:The chrysanthemum polysaccharides were extracted by water extraction and alcohol precipitation. After feeding rats with high-fat and high-sugar feed for 6 weeks, STZ (30 mg/kg·BW) was injected intraperitoneally to establish a T2DM rat model, and records were recorded during the experiment. Rat body weight, food intake, water consumption, fasting blood glucose (FBG) was measured every two weeks, and glucose tolerance (OGTT) test was performed in the last week of the test; the insulin (INS) level was measured by Elisa method, and insulin resistance …
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis,
2022
Sanda University, Shanghai 200120 , China
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Food and Machinery
Objective:Optimized extraction technology of Carum carvi L. essential oil and analyzed the volatile components. Methods:Supercritical carbon dioxide was used to extract essential oil from Carum carvi L. seeds and the volatile components of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Results:The suitable extraction conditions of supercritical carbon dioxide were: temperature of extraction kettle 50 ℃, temperature of separation kettle 40 ℃, pressure of extraction kettle 30 MPa, pressure of separation kettle 0.4 MPa, flow rate of carbon dioxide 20 g/min, extraction time 90 min, extraction yield of essential oil was 4.79%. Compared with simultaneous distillation extraction …
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition,
2022
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China ；Key Laboratory of Food Microbiology and Enzyme EngineeringTechnology of Fujian Province, Xiamen, Fujian 361021 , China ；Research Center ofFood Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui
Food and Machinery
Objective:In order to control the potassium ion content in Carrageenan, this project used alcohol inhibition method instead of potassium ion solution to extract Carrageenan.Methods:The volume fraction of ethanol in the processes of alkali treatment, alkali residual cleaning, and precipitation of carrageenan after filtration during the extraction were optimized for controlling K+concentration.Results:The concentration of ethanol to inhibit the dissolution of Carrageenan was 60% in the process of alkali treatment and cleaning residual alkali, and the ratio of 60% ethanol solution to glue solution was 5∶1 in the process of Carrageenan precipitation. By using this process, the yield of …
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology,
2022
Faculty of Life Science and Technology, Kunming University of Science and Technology,Kunming, Yunnan 650500 , China
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian
Food and Machinery
Objective:optimizing the extraction process of methylated catechin from Zijuan tea.Methods:Using acid ethanol as extraction solvent, based on three single factor experiments, the extraction time, extraction temperature and liquid-solid ratio were used to investigate the interaction of the above three factors on the extraction rate of methylated catechin from Zijuan tea.Results:The optimum extraction conditions were as follows: extraction time 100 min, extraction temperature 75 ℃, solid-liquid ratio(m Zijuan tea∶VSolvent)1∶74(g/mL); under these conditions, the mass concentration of methylated catechin in the extract could reach 26.7 mg/g, and the relative error with the verification value was 1.48%.Conclusion:HPLC and …
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning,
2022
Sichuan Teway Food Group Co., Ltd., Chengdu, Sichuan 610200 , Chinan
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie
Food and Machinery
Objective:This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning.Methods: Exploring by measuring the hardness, solid fat content (SFC), color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning.Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed …
The Quality Change Of Yunnan Xinping Pickles During Fermentation,
2022
Institute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650000 , China
The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao
Food and Machinery
Objective:This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods:Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and nitrite content were determined according to the national standard method. Results:As the fermentation progressed, the sensory aspect of Xinping pickles gradually increased in color and texture, and stabilized after 6 days. The aroma and taste scores increased firstly, and then began to decline after 7 days. In terms of texture, the chewiness of the shank started to stabilize from Day 7. The pH value …
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method,
2022
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang
Food and Machinery
Objective:This study focuses on realizing the reuse and resource optimization of corncobs.Methods:Using corncob as raw material, using cellulase and hemicellulase to synergistically degrade corncob to prepare reducing sugars. Based on single factor test, response surface methodology was used to determine the mass ratio of cellulase to hemicellulase and double-enzyme process conditions, including addition amount, enzymolysis time, enzymolysis temperature, were optimized.Results:The optimal process parameters for corncob degradation to produce reducing sugars were as follows. The mass ratio of cellulase to hemicellulase was 13∶2, and the amount of double enzyme added was3.25%, hydrolyzed at 50 ℃ for 5.0 h. …
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology,
2022
School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002 , China
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Food and Machinery
Objective:This study focuses on optimizing the heat pump drying process of carrot.Methods:On the basis of single factor experiment, Box-Behnken experiment was designed. Color difference, rehydration ratio and β-carotene content were used to study the effects of initial temperature, drying temperature rise and slice thickness on carrot drying quality. The regression equation was established, and the interaction between three independent factors on the response was analyzed. The optimal drying process parameters and the predicted values of carrot heat pump drying were obtained. Finally, the optimal parameters were determined by comparing the experimental results with the predicted values.Results:The …
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles,
2022
College of Food and Technologe, Sichuan Tourism University, Chengdu, Sichuan 610100 , China
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing
Food and Machinery
Objective:In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles. Methods:The cooking characteristics, color, sensory evaluation, texture characteristics and GC-MS of fresh noodles were measured. Results:Increasing the amount of arrowhead starch can not only increase the water absorption rate, broken rate and cooking loss rate of noodles as a whole, but also increase the flavor, hardness and elasticity of noodles, and reduced the chewiness, stickiness and taste quality of noodles as well as. When the addition of arrowhead …
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet,
2022
Taiyuan Customs Technical Center, Taiyuan, Shanxi 030024 , China
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Food and Machinery
In this review, the cultivation environment, research and development status, nutritional composition, health effect and application in food and medicine of Changzhi region characteristic export products“Qinzhou Huang”millet were summarized,and its development prospects, development and utilization were prospected.
