Establishment And Experimental Verification Of Simulation Model On Turnover Motion Of Ovoid Agricultural Products,
2020
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013 , China
Establishment And Experimental Verification Of Simulation Model On Turnover Motion Of Ovoid Agricultural Products, Jiang Song, Chen Qi-Ying, Zhu Ti-Cao, Chen Zhang-Yao
Food and Machinery
In order to further explore the influential factors and dynamic characteristics of turnover motion in the automatic orientation of pointed end and blunt end of the ovoid agricultural products, to reduce actual test costs, a digital virtual prototype (simulation model) consisting of ovoid products, conveying roller and guide rod is designed and built. Using the ADAMS simulation technology, the process of the ovoid body's turnover motion is simulated, and a measurement method for the rolling distance and effect distance of guide rod in the simulation experiment is created. On this basis, the simulation values and actual test values under different …
Numerical Simulation And Optimization Of Piping Turbulence In Bubbling Fish Cleaner,
2020
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Numerical Simulation And Optimization Of Piping Turbulence In Bubbling Fish Cleaner, Li Lu, Zhang Zhi-Ming, Wu Wen-Jin, Wang Lan, Xiong Guang-Quan, Shi Liu
Food and Machinery
First, Fluent software was used to numerically simulate the internal flow field of the shunt tube in the bubbling line, and standard k-ε turbulence model was applied to simulate the velocity profile of each vent gas on the manifold. The results showed that 40 cm was the opportune length of the shunt tube to obtain the similar flow rate of each gas jet, and the uniform and controllable bubbles. Then, the Mixture multiphase flow model and the extended standard k-ε turbulence model were used to simulate of the jet aperture and the hole spacing on the shunt tube. The results …
Design And Test Of An On-Line Measuring System For Vacuum Freezing Dryer,
2020
Ocean School, Yantai University, Yantai, Shandong 264005 , China
Design And Test Of An On-Line Measuring System For Vacuum Freezing Dryer, Zhao Hai-Bo, Peng Xin, Wu Kun, Dai Jia-Ao
Food and Machinery
To obtain real-time water contents and temperatures of vacuum freezing drying process, and to facilitate monitoring of drying process, a novel online measuring system (OMS) for vacuum freezing dryer was proposed and experimental tests were carried out. The system was composed of a microcontroller, a strain pressure sensor, a thermal resistance, modulus conversion modules, an OLED screen and other components. Wireless data transmission was used, and temperature correction and vibration reduction were carried out in the design. Experimental tests showed that the system could be used to measure the weight, moisture content and temperature in real time during the vacuum …
Dimension Detection Of Micro Parts Based On Universe Quantum Algorithm,
2020
Chengdu Vocational Technical College of Industry, Chengdu, Sichuan 610218 , China
Dimension Detection Of Micro Parts Based On Universe Quantum Algorithm, Xiong Bao-Yu, Jian Qing-Ping
Food and Machinery
Dimension detection of micro parts was proposed based on universe quantum algorithm. The operation efficiency of the quantum algorithm was improved by using the master-slave space structure, and the edge of micro-parts was detected by non-orthogonal quadratic B-spline wavelet and least square wavelet support vector regression, with the dimension detection of micro parts process. Experimental simulation showed that the universe quantum algorithm had smaller fluctuation range for the dimension measurement data of micro parts, and the variance value was lower than other methods. The measurement variance of outer wheel diameter reduced 75.29%, 78.40%, 64.47%, 60.95% and 52.15%, respectively, comparing with …
A Design Of The Device For Clam Sorting And Impurity Removing,
2020
Mingde College, Northwestern Polytechnical University, Xi'an, Shaanxi 710124 , China
A Design Of The Device For Clam Sorting And Impurity Removing, Bao Cheng-Wei, Duan Lan, Song Meng-Hua
Food and Machinery
In order to optimize the traditional manual method for clam sorting, a device was designed, based on the biological characteristics of clams and the principle of centrifugation and different density, to solve the problem of clam sorting, screening and impurity removing. The devicewas composed of three grades of rings with different clearance rollers for screening clams with different shell thickness. It could screen out small shells, conch and gravel. Through simulation analysis, the structural strength and stiffness of the device met the design requirements. Through the application, it was proved that the equipment could effectively improve the efficiency and accuracy …
Design And Analysis Of The Cylinder Cam Mechanism Of The Group Cover Machine,
2020
Anhui Agricultural University, Hefei, Anhui 230036 , China
Design And Analysis Of The Cylinder Cam Mechanism Of The Group Cover Machine, Li Gan, Yin Cheng-Long, Jiang De-Fu, Ke Wan
Food and Machinery
The cam profile of the cylindrical cam mechanism of the bottle cap assembly machine is designed, the curve is fitted, the three-dimensional model of the SolidWorks is established, and the cylindrical cam and the cylindrical cam of the sinusoidal curve fitting are simulated in Adams by the cylindrical cam and the sinusoidal curve fitting of the five polynomial curve fitting. The result of the simulation is compared and analyzed, which shows that the design of the cam wheel can be used in the manufacture of the cylindrical cam mechanism of the actual group cover machine.
Powder Packaging Measurement Control System Based On Fuzzy Neural Network Pid Control,
2020
Henan University of Technology, Zhengzhou, Henan 450001 , China
Powder Packaging Measurement Control System Based On Fuzzy Neural Network Pid Control, Wang Yan, Chen Jing, Wang Zhi-Shan, Li Kun-Xiang, Xu Yun, Xu Xue-Memg
Food and Machinery
The work aims to the delay and nonlinearity of powder packaging metering control system caused by sensor, screw rotation inertia, zero drift, cutting impact and other factors, the powder packaging metering control system based on fuzzy neural PID control is proposed. Using the good dynamic control characteristic and self-learning ability of the fuzzy neural network to adjust the PID control proportion, integral and differential three adjustment parameters. The simulation and simulation of the system was carried out with the help of MATLAB simulink simulation software. The results show that the fuzzy neural network PID control system can shorten the stability …
Targeted Temperature Control System For Beer Fermentation Based On S7-400 Plc,
2020
Inner Mongolia Technical College of Mechanics and Electrics, Hohhot, Inner Mongolia 010070 , China
Targeted Temperature Control System For Beer Fermentation Based On S7-400 Plc, Zhang Song-Yu, Xu Bin, Yang Wen-Bin
Food and Machinery
According to the characteristics of non-linear and large time delay in the temperature control system of beer fermentation, proposed the idea of target temperature control combined with fuzzy PID control algorithm, and designed a fuzzy PID controller based on target temperature control point to achieve temperature control, so as to improve the accuracy of temperature control of beer fermentation. Taking Siemens S7-400 PLC and Braumat software platform as the control core, the software and hardware structure of beer fermentation temperature control system was designed to realize the control and monitoring of the whole production process. The field application shows that …
Design Of Automatic Feeding System For Pasta Fermentation Machinery,
2020
Chifeng Industry Vocational Technology College, Chifeng, Inner Mongolia 024005 , China
Design Of Automatic Feeding System For Pasta Fermentation Machinery, Zhang Li-Hua, Dong Tian-Fei, Niu Wen-Zhao
Food and Machinery
An optimization method of automatic fermentation system control based on digital signal processing (DSP) was proposed. Aiming at the optimization of the automatic feeding system in the automatic fermentation system, the error feedback control algorithm was used to design the automatic feeding control of the pasta fermentation machinery, and the hardware design of the automatic feeding system of the pasta fermentation machinery was based on the algorithm design. The results showed that the designed automatic feeding system of pasta fermentation machinery had good human-computer interaction and strong system stability, and the control error was only 0.1% when iterating 500 times …
Effect Of Frozen Storage Time On The Oxidation Degree Of Porcine Myofibrillar Protein,
2020
School of Life Science, Shanxi University, Taiyuan, Shanxi 030006 , China
Effect Of Frozen Storage Time On The Oxidation Degree Of Porcine Myofibrillar Protein, Li Qian, Yu Li-Gang, Yang Yu-Kun, Li Mei-Ping, Guo Cai-Xia
Food and Machinery
In this study, myofibrillar protein was used as the research object to investigate the effect of different frozen storage time on the oxidation degree of myofibrillar protein of pork. Raw pork was stored at 18 ℃ for different time (0, 1, 4, 8, 12 weeks), and used for the extraction of myofibrillar protein. Then protein oxidation parameters (carbonyl, total sulfhydryl group, free amino groups, surface hydrophobicity and endogenous tryptophan fluorescence) were determined. The results suggested that, carbonyl content increased significantly (P＜0.05), and total sulfhydryl group, free amino groups, surface hydrophobicity and endogenous tryptophan fluorescence content generally showed a decreasing trend …
Research On Defect Detection And Classification Of Jujube Based On Improved Residual Network,
2020
陕西科技大学机电工程学院,陕西 陕西 710021
Research On Defect Detection And Classification Of Jujube Based On Improved Residual Network, Wen Huai-Xing, Wang Jun-Jie, Han Fang
Food and Machinery
In this paper, an algorithm based on deep residual network is proposed to recognize and classify the surface defects and texture of jujube. The algorithm adopted jujube’s G channel of RGB color figure then to get the characteristics of the figure as network input, using residual learning way to expand the depth of the neural network learning, and residual error of the neural network activation function Relu replaced with SELU, the loss function softmax loss with center loss to replace, Dropout layer was developed for the training, reduce the risk of network through fitting, solved with deepening study depth gradient …
Study On Purification And Antibacterial Activity Of Protamine From Takifugu Obscurus,
2020
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306 , China
Study On Purification And Antibacterial Activity Of Protamine From Takifugu Obscurus, Zhang Jia-Yuan, Chen Shun-Sheng, Zhang Hong-Cai
Food and Machinery
In this study, Sephadex G-50 and CM Sepharose Fast Flow were used to purify the spermatozoa of Takifugu obscurus. Identification of protamine by arginine color reaction. The effects of protamine on the minimum inhibitory concentration, inhibition zone diameter and growth curve of Staphylococcus aureus, Escherichia coli and Salmonella were determined. The results showed that: The spermatozoa of Takifugu obscurus had an absorption peak at 217 and 273 nm, respectively, and the absorption peak at 217 nm was higher. The purified protamine was found to be better than the protamine before purification by SDS-PAGE electrophoresis. The strips were fine and …
Effects Of Active Peptide Components Of Eupolyphaga Steleophaga On Blood Rheology, Four Indicators Of Blood Lipids And Blood Factor Levels In Rats With Acute Blood Stasis,
2020
School of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003 , China ；School ofPharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250300 , China
Effects Of Active Peptide Components Of Eupolyphaga Steleophaga On Blood Rheology, Four Indicators Of Blood Lipids And Blood Factor Levels In Rats With Acute Blood Stasis, Jiang Shan, Wang Shao-Ping, Dai Long, Zhang Jia-Yu, Gao Peng, Liu Zi-Han, Wang Yu-Qi
Food and Machinery
Pepsin and trypsin complex enzymes were used for biomimetic enzymatic hydrolysis of Eupolyphaga steleophaga. In order to obtain the most active fibrinolytic activity of the soil aphid active peptide component F2, the product was subjected to desalting, ultrafiltration, nanofiltration, DA201-C macroporous adsorption resin, dextran gel G-25 chromatography, reverse high performance liquid chromatography and semi-preparative liquid chromatography. Moreover, its effects on hemorheology index, blood lipids and serum nitric oxide (NO), superoxide dismutase (SOD), tissue plasminogen activator (t-PA) and fibrin (FIB) content of rats with acute blood stasis were also studied. E. ste-leophaga active peptide component F2 could significantly reduce blood …
Synergistic Effects Of Dendrobium And Pueraria Thomsonii On Hpyerglycemic And Lipid-Lowing Between In Vitro And In Vivo,
2020
Yingdong College of Food Science and Engineering, Shaoguan University, Shaoguan, Guangdong 512005 ,China
Synergistic Effects Of Dendrobium And Pueraria Thomsonii On Hpyerglycemic And Lipid-Lowing Between In Vitro And In Vivo, Xu Zi-Yang, Jing Si-Qun, Lin Yin-Jun, Ding Jia-Min, Zhou Yang, Yu Bai-Yin
Food and Machinery
The synergistic effects were observed on inhibiting alpha-glucosidase activity between Dendrobium and Pueraria thomsonii form self-made chewable tablets by taking the acarbose as control. Drosophila melanogaster was used as experimental animal, and the model of Ⅱ diabetic Drosophila melanogaster was prepared by high glucose and high fat feeding. The experiment was divided into model control group, positive control group, Dendrobium (D) group, Pueraria thomsonii (PT) group and (Dendrobium + Pueraria thomsonii) (D+PT) group. After 7 days of lipid-lowering effects between Dendrobium and Pueraria thomsonii was analyzed. results showed that all of groups dose-effect perfusion, the total protein, triglycerides …
Optimization Of The Extraction Process Of Polysaccharides From Euglena And Its Antioxidant Activity,
2020
College of Food Science&Technology, Shanghai Ocean University, Shanghai 201306 , China
Optimization Of The Extraction Process Of Polysaccharides From Euglena And Its Antioxidant Activity, Ge Zhi-Chao, Li Yan, Shi Wen-Zheng, Lang Meng
Food and Machinery
Taking the euglena as the raw material, the extraction of euglena polysaccharide by ultrasonic-assisted enzymatic method and the optimal extraction conditions were studied, from the ultrasonic power, ultrasonic time, enzymolysis time, and enzyme concentration by response surface analysis(RSA) based on single factor tests. The results showed that the optimal process parameters were: ultrasonic power 360 W, ultrasonic time 19 min, neutral protease addition 3.7%, enzymatic hydrolysis time 3.5 h. Under the conditions, the yield of euglena polysaccharide reached 3.68%. The euglena polysaccharide (EGPS) was separated to three different ranges of molecular weight by ultrafiltration membrane, which were 35, 510 and …
Effect Of Haematococcus Pluvialis On Baking Quality Of Bread,
2020
College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000 , China ；Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou,Fujian 362000 , China ；Key Laboratory of Inshore Resources and Biotechnology Fujian Province University,Quanzhou, Fujian 362000 , China
Effect Of Haematococcus Pluvialis On Baking Quality Of Bread, Wang Bao-Bei, Dai Zi-Wei, Liu Lu-Lu, Chen Wen-Xuan
Food and Machinery
In this study, H. pluvialis was applied into bread to study its effect on baking quality. The results showed that the addition of H. pluvialis increased redness and yellowness of bread, and decreased the brightness. The specific volume of bread decreased slightly, but the moisture content did not change a lot with the addition of H. pluvialis. Within the content range studied, the hardness, stickiness and chewiness of bread increased gradually with increasing H. pluvialis, while the elasticity, resilience and cohesion did not change significantly. Similarly, during storage process, H. pluvialis had little effect on the changes of …
Effect Of Wheat Flour Substitution Withlily Powder On Properties Of Dough And Quality Of Bread,
2020
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Effect Of Wheat Flour Substitution Withlily Powder On Properties Of Dough And Quality Of Bread, Li Jia-Yi, Tan Xuan-Yu, Zou Jin-Hao, Wang Feng, Su Xiao-Jun
Food and Machinery
In order to broaden the application of lily flour, wheat powder substituted with lily flour was applied in bread to improve nutrient value. The effects of wheat flour substitution with lily powder (0%, 5%, 10%, 15%, and 20%) on the microstruc-ture, pasting properties and rheological properties of dough and the quality of bread were investigated. The results showed that the water holding capacity increased significantly (P＜0.05) as the percentage of lily powder increased, while oil holding capacity first decreased and then increased. The addition of lily flour destroyed the compact and uniform microstructure of gluten. The pasting temperature of the …
Effects Of Different Pretreatment Methods On The Quality Characteristics Of Red Rose By Hot Air Drying,
2020
College of Food and Biological Engineering Henan University of Science and Technology,Luoyang, Henan 471023 , China
Effects Of Different Pretreatment Methods On The Quality Characteristics Of Red Rose By Hot Air Drying, Zhang Meng, Duan Xu, Ren Guang-Yue, Zhou Si-Qing, Xu Yi-Ming
Food and Machinery
In order to understand the effect of different pretreatments on the hot air drying characteristics and quality of red rose, four different pretreatment methods ,i.e. impregnated 5% citric acid solution, 20% sugar solution, 20% NaCl and citric acid mixed solution and blanching, the pretreated petals were used as the control, to conduct comparative experiments and analysis of hot air drying. Sensory properties (color, total flavonoids, total phenols) and microstructure of red rose were examined, and combined with fuzzy mathematical comprehensive evaluation method for sensory evaluation. The results showed that drying rate of rose petals was influenced significantly by different pretreatment …
Study On Synchronous Extraction Process Of Oil And Protein From Prunus Mira Nut And The Oil Quality Analysis,
2020
Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000 , China
Study On Synchronous Extraction Process Of Oil And Protein From Prunus Mira Nut And The Oil Quality Analysis, Kan Jin-Tao, Yuan Lei, Zhong Zheng-Chang
Food and Machinery
Taking the Prunus mira nut as raw material, the oil and protein of were synchronous extracted by aqueous extraction method combined with enzymatic demulsification, the extraction process was optimized by orthogonal tests based on single factor experiment. The main physicochemical indexes of Prunus mira nut oil were determined, and the fatty acid compositions were analyzed by GC. The results indicated that the Prunus mira nut protein yields were(78.13±1.53)%, and oil total yields were(67.79±2.97)%, the optimal oil and protein extraction process were obtained as followed: sample size 150 mesh, liquid-solid ratio 8：1 (mL/g), pH 10, extraction temperature 50 ℃, extraction time …
Optimization Of Fermentation Process And Analysis Of Antioxidant Capacity Of Purple Sweet Potato Powder,
2020
Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125 , China
Optimization Of Fermentation Process And Analysis Of Antioxidant Capacity Of Purple Sweet Potato Powder, Song Ying, Liu Si-Han, Chang Xia, Hou Yu-Hao, Xie Qiu-Tao, Yuan Hong-Yan, Li Gao-Yang
Food and Machinery
Based on the single factors, the response surface tests were used to optimize the process conditions of low-sugar yeast fermentation of the purple sweet potato to prepare high antioxidant activity powder, and the changes of total flavonoids, total phenols, anthocyanins and antioxidant capacity before and after fermentation were investigated. The optimum fermented conditions were determined as follows: 0.95% yeast addition, 10：22 (g/mL) ratio of feed to liquid, fermentation at 23 ℃ for 16 h. The antioxidant capacity was 404.94 mg VCEAC/100 g, with a total phenol content of 123.85 mg GAE/100 g, a total flavonoid content of 610.64 mg rutin/100 …
