The Change Of Volatile Flavor Substances In The Processing Of Continuous Immobilization Of Banana Vinegar,
2021
Guangxi Agricultural Vocational College, Nanning, Guangxi 530007, China
The Change Of Volatile Flavor Substances In The Processing Of Continuous Immobilization Of Banana Vinegar, Wei Lu, Sun Qin-Ju, Yang Chang-Peng, Du Li-Juan, Huang Jie, Ling Min-Min
Food and Machinery
Using banana fruit wine with an alcohol content of 5%~6% as raw material, the banana fruit vinegar is brewed by continuous immobilization fermentation method, and the headspace solid phase microextraction-gas chromatography-mass spectrometry is used to analyze and identify the volatile components in different stages of banana vinegar fermentation, and analyze the dynamic changes of main aroma substances. A total of 79 compounds were isolated in banana vinegar, and the main flavor components of banana vinegar were ethyl acetate, ethyl octanoate, ethyl hexanoate, ethyl decanoate, ethyl phenylacetate, ethanol, isobutanol, phenylethyl alcohol, α-terpineolacetic acid, caproic acid, octanoic acid, 3-hydroxy-2-butanone, furfural, 2-heptanone, furfural, …
Effects Of Temperature And Humidity Control On Physical And Chemical Properties And Flavor Of Fermented Ham,
2021
Delis Group Liminted Company, Weifang, Shandong 2622000, China
Effects Of Temperature And Humidity Control On Physical And Chemical Properties And Flavor Of Fermented Ham, Liu Xin, Piao Chun-Xiang, Li Min, Liu Dong-Min, Li Guan-Hao
Food and Machinery
Using pig hind legs as raw material, ham was fermented under temperature and humidity control conditions. Study the effects of temperature and humidity control technology on the moisture content, pH, color, ash content, salt content, total protein content and other physical and chemical indicators and flavor substances of fermented ham. Results: the moisture content of the ham after temperature and humidity control fermentation was 50.16%, which was significantly higher than that of the control group (P＜0.05); compared with the control group ham, the temperature and humidity control group ham color was brighter and redder; The salt mass fraction of the …
Comparison On The Drying And Shrinkage Characteristic Of Different Size Tobacco Strips By A Cylinder Dryer,
2021
Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
Comparison On The Drying And Shrinkage Characteristic Of Different Size Tobacco Strips By A Cylinder Dryer, Duan Kun, Han Li-Feng, Zhao Ya-Heng, Liu Huan, Liu Kai-Li
Food and Machinery
In order to study the drying and shrinkage characteristic of different size tobacco strips during cylinder dryer, redrying experiments of three kinds of tobacco leaves were performed in a lab-scale rotary dryer. The results showed that that the size of tobacco trips had no significant influence on the drying rate and temperature of dried materials. For the tobacco strips with the size more than screen mesh 25.40 mm and the trips with size between screen mesh 12.70 to 25.40 mm, the percentage of samples with the size of 225~625 mm2 significantly increased after cylinder redrying. For the tobacco strips …
Subcellular Distribution And Risk Assessment Of Aluminum In Seaweed And Tea,
2021
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China
Subcellular Distribution And Risk Assessment Of Aluminum In Seaweed And Tea, Song Zheng, Ma Li-Xia, Peng Qing-Zhi, Huang Hui, Cheng Yin-Qi
Food and Machinery
The subcellular distribution of aluminium in seaweed and tea leaves was analyzed by differential centrifugation with microwave digestion and inductively coupled plasma mass spectrometer. The results showed that the proportion of aluminium in cell wall, organelle and cytoplasm of tea leaves were 78.4%, 11.2% and 9.5%, respectively; the proportion of aluminium in cell wall, organelle and cytoplasm of seaweed were 91.60%, 6.95% and 1.33%, respectively. Using transmission electron microscope with energy dispersive spectroscopy, surface scanning analysis was carried out on the distribution of aluminum in the single cell of tea leaves and seaweed, intuitively revealing that aluminum was mainly distributed …
Study On Quantitative Detection Of Soluble Solids And Firmness Of Yellow Peach Chips By Near-Infrared Spectroscopy,
2021
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Study On Quantitative Detection Of Soluble Solids And Firmness Of Yellow Peach Chips By Near-Infrared Spectroscopy, Cao Nian-Nian, Liu Qiang, Peng Jing, Tu Kang, Zhao Bao-Ming, Zhu Jin-Xing, Pan Lei-Qing
Food and Machinery
The spectral data was collected by using two different infrared spectroscopies with 400 to 1 000 nm (visible-shortwave) and 1 000 to 2 500 nm (longwave) from yellow peach chips. Then four mathematic algorithms, i. e. standard normal variate transformation (SNV), multiplicative scatter correction (MSC), moving-average smoothing (MS) and 1st-derivative (1-Der), were utilized in data preprocessing. Regression models by linear partial least squares (PLS) and non-liner support vector machine (SVM) were constructed for the predicting the soluble solids content (SSC) and firmness in yellow peach chips, respectively. Moreover, the feasibility analysis for prediction of SSC and firmness were vitrificated by …
Identification Of Degradation Products Of Methidathion And Its Determination Of Residues In Vegetables,
2021
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
Identification Of Degradation Products Of Methidathion And Its Determination Of Residues In Vegetables, Zhu Zheng-Wei, Chen Li, Wu Wan-Qin, Jiang Feng, Fang Xiao-Long, Wang Hui-Xia
Food and Machinery
In this paper, the degradation products of methidathion in water under natural conditions was identified, and then the components of commercially available methidathion pesticides were analyzed, finally the detection method of methidathion and its degradation product in vegetables was established by using QuEChERS pretreatment method. The results showed that the degradation product of methidathion in water was methidathion-oxon. In addition to methidathion, the content of its degradation product was as high as 1.5 g/kg. The linearity of the detection method was good over the concentration range of 1 ng/mL to 100 ng/mL (R2≥0.99). The recoveries was 62.9%~97.2% and …
Design And Experiment Of Ultrasound-Array-Assisted Enzymatic Hydrolysis Control System Based On Plc,
2021
School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China;School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Design And Experiment Of Ultrasound-Array-Assisted Enzymatic Hydrolysis Control System Based On Plc, Ding Yan-Hua, Ma Hai-Le, Qu Wen-Juan, Xiao Feng
Food and Machinery
At present, the frequency and mode of ultrasonic equipment used in most of the studies of ultrasound-assisted enzymatic hydrolysis are single, and the chemical parameters in the process cannot be measured in real time. In this paper, a programmable logic controller (PLC) based control system of S-type ultrasonic-array-assisted enzymatic hydrolysis was designed. The single-, dual-and triple-frequency mode switching of five frequencies was realized, and a mathematical model with ACE (Angiotensin I-converting enzyme) inhibition rate as an index was established by using near-infrared spectroscopy and PLC control. Therefore, the end-point of enzymatic hydrolysis could be determined by real-time on-line in situ …
The Simulation Study On Factors Influencing The Oil Yielding Rate Of Oil Seeds In Twin-Screw Press,
2021
School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
The Simulation Study On Factors Influencing The Oil Yielding Rate Of Oil Seeds In Twin-Screw Press, Feng Xin-Dong, Song Shao-Yun, Yang Hai-Lun
Food and Machinery
Simulation analysis of the oilcake pressing process was carried out to explore the effect of oilcake thickness and the speed of the press screw on the oil yielding rate, and ANOVA was performed on the test results. The results showed that both oilcake thickness and the speed of the press screw had a significant effect on the oil yield, and that the effect of oilcake thickness was more significant. There was a significant linear relationship between the oil yield and the thickness of the oilcake, with the oil yielding rate decreasing with the thickness of the oilcake; the oil yielding …
Research On Simulation Of Flow Field In Press Section Of Screw Press Based On Fluent,
2021
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
Research On Simulation Of Flow Field In Press Section Of Screw Press Based On Fluent, Mi Guo-Qiang, Huang Zhi-Gang, Hu Shu-Zhen, An Qi, Li He
Food and Machinery
In order to study the flow field distribution and variation law of the interaction between oil and screw in the chamber of a twin screw press, a physical model of the screw press and the fluid field was established. Fluent is used to solve the finite element simulation. The distributions of pressure field and velocity field and concentration field of oil in the press section were obtained. In the certain scope, the pressure and temperature were higher, and the concentration was higher, which was beneficial to get high oil yield.
Research On Control System Technology Of A Kind Of Vision Industrial Point Halogen Robot,
2021
School of Mechanical and Electrical Engineering, Hunan University of Science and Technology, Xiangtan, Hunan 411100, China
Research On Control System Technology Of A Kind Of Vision Industrial Point Halogen Robot, Hunag Liang-Pei, Liu Yang, Shu Yong
Food and Machinery
Aiming at the problems of low positioning accuracy and low efficiency in the process of point brine, machine vision was introduced into the betel nut brine system, and a betel nut brine system was developed which combined machine vision and motion control. The system mainly obtains the center positions of betel nuts of different shapes through visual positioning, and transmits the positioning results to the motion controller, and then uses kinematics to calculate the motion trajectory of the point halogen, and realizes the precise positioning and automatic point halogen of the point halogen.
Design And Test Of Tea Charcoal Roasting Machine Based On Fuzzy Pid Control,
2021
College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Design And Test Of Tea Charcoal Roasting Machine Based On Fuzzy Pid Control, Gao Yu-Sen, Ren Jin-Bo, Li Mei-Juan, Lin Jian, Wu Chuan-Yu
Food and Machinery
In view of the current tea charcoal roasting methods, there are problems such as high labor intensity, low efficiency, and difficult control of the carbon roasting temperature, resulting in poor tea quality. An intelligent tea charcoal roasting machine using an adaptive fuzzy PID control system is designed. The control system undergoes fuzzification and other processingafter two inputs to achieve real-time changes of three output parameters, so as to meet the design requirements of baking temperature. Experiments show that the overall temperature inside the box can be kept within （80±2） ℃ after baking for 20 minutes; the aroma test found that …
Simulation Research On Motion Connection System Of Omnidirectional Mobile Robot Based On Pid Bontrol,
2021
Guangxi Institute of Mechanical and Electrical Technology, Nanning, Guangxi 530007, China
Simulation Research On Motion Connection System Of Omnidirectional Mobile Robot Based On Pid Bontrol, Lin Xian-Xin
Food and Machinery
In this study, the mathematical model of rigid connection between omni-directional mobile robot and dish transportation tray was established, and its transfer function was calculated. The impact interference of the object subjected to inertia force and friction force on the system performance was analyzed, and the method of using series PID controller for correction was proposed. Through theoretical and empirical formula calculation, the optimal control system and the optimal system waveform were obtained. The simulation results showed that the rigid connection between omni-directional mobile robot and tray on overhead track was better, and the efficiency of dish transportation was improved. …
Design Of Visual Grading System For Fresh Stipe-Free Shiitake Mushroom,
2021
School of Mechanical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
Design Of Visual Grading System For Fresh Stipe-Free Shiitake Mushroom, Wang Wei, Liu Ya-Chuan, Lv Bin, Hu Xin-Yu
Food and Machinery
Aiming at the requirements of intelligent production of deep processing of fresh shiitake mushrooms (Lentinus edodes), the research proposed an intelligent grading method of fresh shiitake mushrooms based on machine vision and designed an automatic grading system. The image of fresh shiitake mushrooms can be divided into three areas, including pileus, turned edge and lamella. The geometric characteristics of each area are the main basis for classification. Firstly, the manual intervention was used to divide and identify a limited number of samples, and establish a Gaussian mixture model; Secondly, the system was trained to identify samples and the identifying model …
Circular Parts Detection Based On Improved Hough Transform Algorithm,
2021
Chengdu Vocational Technical College of Industry, Chengdu, Sichuan 610218, China
Circular Parts Detection Based On Improved Hough Transform Algorithm, Xiong Bao-Yu
Food and Machinery
Detection of circular parts is proposed based on improved Hough transform algorithm. 70%~80% of the edge pixels of the circular parts image are randomly sampled based on the minimum error, which reduced the accumulation of irrelevant data. The clustering algorithm is avoided the appearance of false center, and the roundness is judged by the eligibility of actual circular parts, which give the process. The experimental results show that the parameter value of the improved Hough transform algorithm is closest to the standard value, and the average uncertainty of the circular parts were 0.053 3, which is 35.55%, 32.10%, 26.48%, 18.63%, …
Design And Parameters Optimization Of Multifunctional Encrusting Machine,
2021
Jinhua Polytechnic, Jinhua, Zhejiang 321000, China; Zhejiang Province Key Laboratory of Crop Harvesting Equipment Technology, Jinhua, Zhejiang 321000, China
Design And Parameters Optimization Of Multifunctional Encrusting Machine, Lin Xue, Huang Peng-Cheng, Tian Li-Quan, Hou Chang-An
Food and Machinery
Aiming at the problems of poor bonding & sealing performance and oil leakage in the filling process of food processing machinery, a multifunctional encrusting machine is designed based on the processing technology of “pushing down the filling, rolling the filling, cutting and closing”. The encrusting machine includes many key mechanisms such as dough conveying mechanism, stuffing circulation system and closing and discharging device, which can realize the processing links of dough feeding, stuffing encasement, finished product closing and discharging. Meanwhile, the filling leakage rate of the whole machine is proposed to characterize the use effect of the multifunctional encrusting machine. …
Crayfish Quality Detection Method Based On Yolov4,
2021
Hubei University of Technology, Wuhan, Hubei 430068, China
Crayfish Quality Detection Method Based On Yolov4, Wang Shu-Qing, Huang Jian-Feng, Zhang Peng-Fei, Wang Juan
Food and Machinery
A crayfish quality detection model using YOLOv4 deep learning algorithm is designed. The algorithm is optimized in terms of network architecture, data processing, and feature extraction. The crayfish image data is collected by video capture and image expansion, and then the data is annotated by LableImage platform. The model is trained under the Darknet framework. By contrast, the final model performance is higher than other common target detection models, and the detection accuracy rate is 97.8%, the average detection time is 37 ms, which proves that the method can effectively detect the quality of crayfish in the production process.
Preservation Effects Of Oridonin/Chitosan Composite Film On Chilled Chicken Breast Meat,
2021
College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
Preservation Effects Of Oridonin/Chitosan Composite Film On Chilled Chicken Breast Meat, Wang Qian, Jiu Min, Meng Yuan-Yuan, Kong Ming-Jie, Yin Cheng-Rui, Wang Lun-Ji
Food and Machinery
Oridonin/chitosan (OR-CS) composite film was prepared and its preservation effect on chilled chicken breast meat was also investigated. The composite film was covered on the surface of the chilled chicken breast meat, and then covered with a layer of fresh-keeping film, which was stored at 4 ℃. The changes of pH, color, pressure loss, TVB-N, total number of colonies and sensory evaluation of the chilled chicken breast meat during storage were tracked and detected. The results showed that OR-CS composite membrane treatment could significantly reduce the increase of pH value, total bacterial count, TVB-N content and juice loss rate of …
Design Of Green Beans Online Screening System Based On Double Linear Ccd,
2021
College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China
Design Of Green Beans Online Screening System Based On Double Linear Ccd, Wu Chen-Chen, Wang Yong-Qiang, Zhou Cong-Ling
Food and Machinery
To meet the needs of screening and rejecting defective products in the production and processing of green beans, an automated online screening system was designed based on the machine vision technology. The combing mechanism in the hardware device of the system arranged the green bean products on the conveyor belt in an orderly manner, making it a waterfall-style single-row free-fall motion. In the process of falling, the upper computer controlled two linear arrays of CCDs installed in high and low positions to obtain single-sided images of each green bean from the front and rear directions. The software system could process …
Isolation, Identification And Its Biological Activity Analysis Of The Polysaccharide In Passiflora Edulis Sims Leaves From Alkali Extracts,
2021
College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006, China
Isolation, Identification And Its Biological Activity Analysis Of The Polysaccharide In Passiflora Edulis Sims Leaves From Alkali Extracts, Li Xia, Liu Cheng-Xin, Huang Yan, Mo Guan-Lan, Guan Yuan
Food and Machinery
The residue of Passiflora edulis Sims leaves after hot water extraction was used as material. Polysaccharide was extracted from the residue by using NaOH alkaline solution, followed by separation of ion-exchange chromatography. The physicochemical properties of polysaccharide were determined and analyzed by IR, HPLC and gel permeation chromatography, and then its hypoglycemic and anticoagulant were studied. The results showed that APEL was separated by DEAE-52 cellulose ion-exchange chromatography to obtain the APEL-1, APEL-2, APEL-3, the APEL and its separated components all have typical characteristic peaks of polysaccharides, mainly composed of arabinose, glucose, galactose, xylose, rhamnose, glucuronic acid. The molecular weights …
Preparation Of Citrus Essential Oil Nanoemulsions And Its Antibacterial Activity Against Staphylococcus Aureus,
2021
Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125, China; Hunan AgriculturalProduct Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China
Preparation Of Citrus Essential Oil Nanoemulsions And Its Antibacterial Activity Against Staphylococcus Aureus, Jiang Shu-Ge, Hou Yu-Hao, Liu Jian, Li Gao-Yang, Fu Fu-Hua, Shan Yang
Food and Machinery
Citrus essential oil, as a natural extract with a broad-spectrum antibacterial effect, can effectively inhibit the growth of food-borne pathogens, but its wide application is limited due to its easy volatilization and poor water solubility. In this study, through the inhibition zone diamater test of three kinds of citrus (bergamot, sweet orange, honey pomelo) essential oilswith good antibacterial effect on Staphylococcus aureus wasusedas the oil phase. Tween 80 was used as the emulsifier, with deionized water used as the water phase, and the nanoemulsions was prepared by phase transformation method. According to the pseudo-ternary phase diagrams, the formulas of three …
