Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill,
2019
School of Mechanical and Automotive Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China
Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill, Mo Haijun, Ling Tao, Zhang Zejun
Food and Machinery
The Fluent software was used to simulate the pulverization flow field of the “pulverizaing-disc grinding” two-stage mill. The influence and law of the blade distribution scheme on the circulating flow field were compared and analyzed. The parameters of the pulverizing blade were optimized by orthogonal design method. The rules of the blade deflection angle, the blade length and the blade pitch on the pulverization effect were analyzed, and the influence of the blade rotation speed on the pulverization effect was further discussed. The material pulverization was experimented to obtain the best performance parameters of the Mill. Taking the pulverization rotating …
Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix,
2019
Sichuan Finance and Economics Vocational College, Chengdu, Sichuan 610101, China
Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix, Zhang Juanjuan, Shen Xiaoyu
Food and Machinery
Due to the problems of torsion and swing of worktable in food machinery processing enterprises, errors happen to the docking in the mechanical processing. Therefore, a platform for the production line docking system, based on three-dimensional projection matrix, was designed to proposed to reduce docking error. Firstly, the three-dimensional motion platform of the system adopted a stepping motor controlled by pulse signal to achieve the limit control of machine tool. Secondly, the laser control of the system was realized by controlling the laser switch and the output power of the laser. Thirdly, the displacement measurement technology of Doppler frequency difference …
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor,
2019
Puyang Vocational and Technical College, Puyang, Henan 457000, China
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin
Food and Machinery
Taking the mixing time and mixing times of double-layer stirred microwave reactor as the correlative characteristic variables, the fuzzy PID control method was adopted to control the material double-layer stirring structure of microwave reactor. Glass and alumina beads were used as the mixing medium to adjust the error feedback of the double-layer stirring. With the adaptive control, the material mixing uniformity control law of the double-layer stirred microwave reactor was established, and the material mixing uniformity was realized by obtaining the optimal control function of material mixing uniformity control. The simulation results showed that the uniformity of material mixing control …
Dynamics Analysis Of Carden Circular Panetary Mechanism,
2019
Institute of Strength and Vibration of Mechanical Structures, Yangtze University, Jingzhou, Hubei 434023, China
Dynamics Analysis Of Carden Circular Panetary Mechanism, Wang Bingbing, Li Meiqiu, Luo Jingbo, Fu Fangqin
Food and Machinery
According to the motion law of the carden planetary mechanism, the equation of motion of the mechanism is solved by geometric analysis, and the dynamic equation of the mechanism is established from the point of view of energy. The change rule of the input torque and output generalized force with time is obtained, and the load spectrum of carden planetary mechanism is qualitatively. The response law of the system is analyzed and the factors affecting the dynamic characteristics of the system are studied. By comparing the simulation with the theoretical calculation, the feasibility of the study is proved, providing design …
Evaluation Method Packaging Shapes Kansei Based On Computing With Words,
2019
College of Mechanical and Electrical Engineering, Zaozhuang University, Zaozhuang, Shandong 277160, China
Evaluation Method Packaging Shapes Kansei Based On Computing With Words, Ning Tingzhou, Zhang Jinzhi, Ge Meiqin
Food and Machinery
In order to accurately reflect the uncertainty of consumers' perceptual perception, this paper describes consumers' subjective judgment with hesitant fuzzy linguistic terminology set, analyses its operation rules, and constructs hesitant fuzzy CWW(computing with words) model. The case study shows that the aggregation of consumers' perceptual preferences in hesitant fuzzy terms and the realization of information aggregation through linguistic computation can help accurately reflect consumers' subjective perception, reduce consumers' uncertainty in perceptual judgment of packaging shape and support industrial designers to deal with consumers’ kansei opinions more accurately.
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage,
2019
Department of Food Science and Engineering, School of Biology and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; College of Food Science and Engineering, Huazhong Agricultural University, Wuhan, Hubei 4
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng
Food and Machinery
The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis. Moreover, the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed. The results indicated that the hardness, elasticity, chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time, but the cohesiveness of buffalo meat was increasing. During cryopreservation, there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity, adhesiveness, and chewiness (P＜0.05), but no significant correlation between the cohesiveness of buffalo meat and …
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China;Yanji Municipal Services and Digital Construction Administration, Yanji, Jilin 133000, China
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao
Food and Machinery
The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection,
2019
Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng
Food and Machinery
With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich …
Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity,
2019
[JP3]（College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Food and Machinery
In order to improve the extraction rate of onion essential oil and make the extraction process of onion essential oil easy to operate, three drying methods, including hot air drying (AD), vacuum freeze drying (FD) and microwave freeze drying (MFD), were used to make fresh onion powder. The essential oil of onion was extracted by distillation. The extraction rate and the DPPH free radical scavenging ability of three kinds of dried onion powder were compared. The extraction rate of onion essential oil from onion powder by wave freeze-drying was 4.57%, with shortest extraction time. The optimum extraction conditions of onion …
Optimization Of Flash Extraction Process And Structure Identification Ofpolysaccharide And Protein From Hericium Erinaceus,
2019
College of Food Science Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Optimization Of Flash Extraction Process And Structure Identification Ofpolysaccharide And Protein From Hericium Erinaceus, Zhang Xiong, Xiao Zhiyong, Huang Qun, Huang Xiang, Yang Ran, Chen Lei, Wang Yiwei
Food and Machinery
The polysaccharides and proteins from Hericium erinaceus were flashly extracted. On the basis of single factor experiments, the response surface methodology was applied to optimize the extraction conditions, and the structure of the polysaccharide and the subunit composition of the protein molecule were analyzed by infrared spectroscopy and SDS-PAGE respectively. The optimal condition for extraction of Hericium erinaceus polysaccharides (HEP) and proteins were: extracting time 80 s, liquid-solid ratio 17∶1 (mL/g), grinding granularity 80 meshes, extracting voltage 100 V, HEP yield rate (9.24±0.15)% and protein yield rate was 1.34%. The fourier transform infrared spectrum showed that HEP had absorption peaks …
Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn,
2019
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
Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn, Guo Ting, Bai Xiangli, Chen Yineng, Duan Zhenhua, Chen Zhenlin, Cai Wen, Deng Chunli
Food and Machinery
The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying, vacuum microwave drying, hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP, which color, browning, water/oil holding capacity, diaphaneity, vitamin C, total acid and flavonoid content of MDCP were compared. Results showed that drying treatment methods had a significantly influence on the color, browning, diaphaneity and total acid content of MDCP (P<0.05). MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in the processing industry.
Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133002, China
Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium, Hou Tingting, Liu Xin, Cui Fushun, Jin Qing, Zheng Qiankun, Li Min, Wang Juan, Li Guanhao
Food and Machinery
This study simulates the production parameters of fermented ham to process dried cured meat pieces, and studied the effects of three low-salt formula, for potassium salt substitution groups, calcium salt substitute group, and magnesium salt replacement group, on physicochemical indicators and of flavor. The results showed that the potassium salt substitution group can reduce the sodium content in the meat, and it is closer to the control group in physicochemical indicators and flavor. Therefore, it can replace part of the sodium salt with 30% KCl and 7% salty peptide in fermented meat products.
Analysis Of The Quality Of Set-Type Coconut Yogurt,
2019
College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
Analysis Of The Quality Of Set-Type Coconut Yogurt, Wang Qingke, Liu Sixin, Liang Congying, Lin Xue, Ma Yaqian, Li Congfa
Food and Machinery
Solid-phase microtraction (SPEM) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the flavor compounds of set-type coconut yogurt. The organic acids were analyzed by high performance liquid chromatography. The quality of coconut yogurt was evaluated by texture analyzer, sensory analysis and physic-chemical analysis. Results showed that the flavor components of coconut milk increased after lactic acid fermentation, the contents of esters and acids in the coconut yogurt decreased by 7.38% and 6.88%, the contents of alchols, terpenes, ketones and alkanes increased by 8.14%, 0.81%, 5.21% and 0.13%, respectively. The content of lactic acid in coconut yogurt increased to …
Effect Of Different Pretreatments Methods On The Product Quality Of Explosion Puffing Drying For Purple Potato Crisps,
2019
Changsha University, Changsha, Hunan 410022, China
Effect Of Different Pretreatments Methods On The Product Quality Of Explosion Puffing Drying For Purple Potato Crisps, Wang Lan, Deng Bo, Deng Fangming
Food and Machinery
The objective was to investigate the effect of pretreatment methods on the characteristic of purple potato by explosion puffing drying. The effects were analyzed, from the slice thickness, concentration of citric acid solution, blanching time, freeze-thaw treatment and pre-drying time on moisture content, color difference, hardness, rehydration ratio and apparent density of explosion puffing drying purple potato. Results showed that the appropriate pretreatment conditions were as followed: slice thickness of 2 mm, color protection time by 0.2% citric acid solution for 20 min, water boiled at 100 ℃ for 1 min, freezing at -18 ℃ for 12 h. At room …
Study On The Influencing Factors Of Hardness Of Slim Acetate Fiber Filter Rod,
2019
Nantong Cigarette Filter Rod Co., Ltd., Nantong, Jiangsu 226014, China
Study On The Influencing Factors Of Hardness Of Slim Acetate Fiber Filter Rod, Xu Ye, Sheng Peixiu, Zong Dongyue
Food and Machinery
In order to investigate the hardness variation of slim acetate fiber filter rod (hereinafter referred to as slim filter rod) and improve the quality of slim filter rod, the influencing factors of the dosage of glycerol triacetate, the temperature of glycerol triacetate, the natural curing time of slim filter rod, the filling amount of acetate tow, the permeability of plug wrap paper, the circumference of slim filter rod and the pressure drop on the hardness of slim filter rod were studied. The results showed that the effect of the dosage of glycerol triacetate on the hardness of the slim filter …
Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome,
2019
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome, Cheng Mengya, Yang Yalan, Yang Qiao, Feng Lulu, Huang Rengui, Zheng Lufei, Ren Jiali
Food and Machinery
Polysaccharide is one of the main bioactive compounds in these mushroom which had been generally studied to have the health-promoting properties of anti-oxidation, antitumor, anti-inflammatory, immunoregulation. With the heat wave of gut microbiome rising, how the edible mushroom polysaccharide affects human health through the gut microbiome has become the focus of attention. This review discussed the efficacy and structure of edible mushroom polysaccharides, the composition, distribution and function of human gut microbiome, and how the mushroom polysaccharides affect human health through regulating the gut microbiome. At the same time, preliminary suggestions for the follow-up study of edible mushroom polysaccharides were …
Progress On Main Virulence Factors And Pathogenic Mechanism Of Cronobacter Spp.,
2019
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Progress On Main Virulence Factors And Pathogenic Mechanism Of Cronobacter Spp., Fei Peng, Yang Tongxiang, Chen Xi, Xiang Jinle, Zhao Shengjuan, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin
Food and Machinery
In this study, the role of major virulence factors in the pathogenic process of Cronobacter, including enterotoxin, outer membrane protein, gene Inv, and key enzyme RpfF were reviewed. Furthermore, the pathogenic mechanism was summarized from the following aspects, i. e. the adhesion of bacterial hair, the absorption ability of iron by Cronobacter, the utilization of sialic acid, the effects of biofilm on the protection, and the adhesion of Cronobacter, the effect of efflux system on the viability of Cronobacter in host gastrointestinal tract and desiccation resistance.
Progress In Research Of Flow Field Optimization In Quick Freezing Equipment,
2019
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
Progress In Research Of Flow Field Optimization In Quick Freezing Equipment, Zhu Yifan, Xie Jing
Food and Machinery
Quick freezing is an important technique for food preservation. The faster the freezing rate, the better the quality of frozen food after thawing. The greater the wind speed on the surface of the frozen product, the greater the heat exchange intensity and the faster the freezing rate. However, only increasing the fan speed will result in a decrease in fan efficiency and a decrease in flow field evenness, so the flow field needs to be optimized. The fan efficiency can be increased by setting the cone to the fan. The baffle can be arranged in the flow field to eliminate …
Research Progress Of Regenerated Protein Fibers,
2019
School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Research Progress Of Regenerated Protein Fibers, Yao Fei, Chen Fusheng
Food and Machinery
Regenerated protein fiber is a new type of green environmentally friendly material with excellent performance and wide application. It can be divided into two categories: regenerated plant protein fiber and regenerated animal protein fiber. This paper introduces the development of regenerated protein fiber, as well as the preparation, properties and application of soy protein, milk protein, zein and other raw materials for processing, and prospects for its future development.
Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets,
2019
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets, Tan Bin, Qiao Congcong
Food and Machinery
As one kind of sustainable diets, pulses have their own advantages and developmental opportunities, combined with some problems. In this review, the necessity and development direction of sustainable dietary development were discussed, and the advantages and problems of pulses as one kind of sustainable diets, and the development direction of pulses foods were summarized.
