Position And Workspace Analysis Of A Novel Parallel Cooking Robot,
2018
School of Mechanical Engineering， Tianjin Polytechnic University, Tianjin 300387, China
Position And Workspace Analysis Of A Novel Parallel Cooking Robot, Yang Shiming, Ma Qingguo, Guo Cuiming
Food and Machinery
A cooking robot based on a new parallel mechanism is proposed. Firstly, analyzed the movement of the cookware during artificial cooking, and designed four basic actions of rotating the cookware, bumping the cookware, stir fry and tilting the cookware. Then according to the four basic actions, the 2RRPS/SPS parallel mechanism is designed as the working platform of the cooking robot. The analytic geometry method is used to obtain the forward and reverse solution expressions of the working platform, and the MATLAB software is used to analyze the example and exercise simulation to verify the effectiveness of the cooking robot.
The Analysis And Design Of Automatic Feeder For Tableware Based On Triz,
2018
School of Manufacturing and Engineering, Ningxia University, Yinchuan, Ningxia 750001, China
The Analysis And Design Of Automatic Feeder For Tableware Based On Triz, Shang Xin, Chen Ya, Xie Xinyi, Wu Yuanyuan, Zhang Chengbin
Food and Machinery
Aimed at problem that low efficiency, labor-intensive and harsh environments, and there is secondary pollution in tableware cleaning sterilization packaging, according to the characteristics of tableware, a automatic feeder was design by TRIZ to solve these problem. This automatic feeder included conveyor systems and sorting systems,while, the sorting system including holder, sub-feeding device, and the adjusting device, which can adjust the finishing device by adjusting the height limit component and the width limit of the dispensing device. The components could be used for tableware of different heights and calibers, and the transportation system could realize the conveying of tableware. Finally, …
Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino,
2018
College of Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino, Yu Wenjun, Xiong Aihua, Liu Zhongshou, Pei Gang, Luo Bin, Jin Shanfeng, Huang Chaoqiang, Yang Puxiang, Wu Ruimei
Food and Machinery
A control system for t tea green-removing machine using infrared source was developed based on LabVIEW and Arduino, with the And Arduino as the the slave computer and LabVIEW as principal computer. The front panel of the control system was designed using LabVIEW. The control buttons of temperature, humidity and roller speed were designed on the front panel. First, the data of temperature, humidity in the roller and roller speed were collected by Arduino. Then, these data were uploaded to LabVIEW and were analyzed and processed by LabVIEW. According to the processing results, the opening and closing of infrared tube, …
Establishment And Evaluation Of Shelf Life Prediction Model For Half-Smoothtongue Sole（Cynoglossus Semilaevis） At Different Storage Temperatures,
2018
Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China
Establishment And Evaluation Of Shelf Life Prediction Model For Half-Smoothtongue Sole（Cynoglossus Semilaevis） At Different Storage Temperatures, Li Na, Xie Jing, Mei Jun
Food and Machinery
To monitor promptly changes of quality characteristics and predict shelf life of half-smooth tongue sole(HTS) fillets during cold store, HTS fillets were stored at 270, 273, 277, 283 K and sensory evaluation, physicochemical properties (electrical conductivity, dripping loss, cooking loss, TVB-N value and K value), and the total viable counts were measured regularly. Besides, the shelf-life model of every index varying with storage temperature and storage time was established by using first-order kinetic model combined with Arrhenius equation, which was further verified using quality changes of HTS fillets at 280 K. The results showed that the sensory evaluation values decreased …
R&D And Application Evaluation Of Tobacco Steamer Microwavesynergistic Expansion Equipment,
2018
Technology Ceter, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
R&D And Application Evaluation Of Tobacco Steamer Microwavesynergistic Expansion Equipment, Peng Guixin, Li Chunguang, Song Weimin, Che Jing, Liu Qiang, Zhang Junling, Liu Huan, Wang Haibin
Food and Machinery
Aiming at the defects and shortcomings of the present microwave expansion device for tobacco stem, we developed a steam microwave synergistic expansion equipment. The equipment was mainly composed of material transferring system, microwave system, steam circulation system and heating chamber, using steam and microwave as compound heating energy, and resulted in reducing the microwave power and obtaining high expansion degree. That gave full played to the quality advantages of microwave expansion, and effectively prevented the occurrence of microwave ignition phenomenon. Compared with pure microwave expansion equipment, the expansion degree for tobacco stem had an average increase of 578%; the effective …
Effects Of Different Pretreatment Methods On The Qualityof Freeze-Dried Apple Slices,
2018
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Effects Of Different Pretreatment Methods On The Qualityof Freeze-Dried Apple Slices, Wang Haiou, Fu Qingquan, Chen Shoujiang, Zhang Wei, Wang Rongrong
Food and Machinery
The effects of different pretreatment methods (including blanching, color protecting liquid and ultrasonic) on the quality of vacuum freeze-dried apple slices were analyzed. The results showed that the FD apple slice in the blanching pretreatment group presented obvious collapse and shrinkage in the cell wall morphology, and obtained the lowest content of vitamin C, the highest rehydration ratio 4.97 and the highest content of soluble solids after rehydration(P＜005). In the color protection pretreatment group, FD apple slices obtained firmer network skeleton with full and complete shape of the cell walls, the highest hardness value 7.17 N, the highest color difference …
Study On Effect Of Propolis On The Preservation Of Fresh-Cut Apple,
2018
College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
Study On Effect Of Propolis On The Preservation Of Fresh-Cut Apple, Liu Yikang, Yang Qin, Zheng Renwei, Xiao Hong, Wang Wanqiu, Zhang Zhen, Liu Shijian
Food and Machinery
In order to study the effect of propolis compound coating agent on fresh-cut apple. The compound coating agent was prepared with 0.00%, 0.25%, 0.50% and 0.75% water-soluble propolis, 150% chitosan and 1.00% calcium chloride to coat the fresh-cut apple. The weight loss rate, browning degree, titrate acid contents, ascorbic acid content and hardness of fresh-cut apples in different periods were detected to investigate the effect of propolis to fresh-cut apple. The physical and chemical indexes of fresh-cut apple in different storage periods were compared and analyzed. The coating agent with 0.50% water-soluble propolis was added to the hardness and titratable …
Separation And Purification Of Fucoidan From Sargassum Andits Effect On Cholesterol In Hepg2 Cells,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Separation And Purification Of Fucoidan From Sargassum Andits Effect On Cholesterol In Hepg2 Cells, Liu Haiyun, Chen Suhua, Wang Weimin, Huang Juanjuan, Liao Sentai
Food and Machinery
DEAE C-52 cellulose anion exchange chromatography was used to fractionate and purify the fucoidan from Sargassum henslowianum. The highest yielding fraction was named HF1. And free radical oxidative degradation was used to obtain HDF1 and HDF2. The higher HDF2 was separated and purified using Superdex 75 gel column chromatography to obtain HDF21 and HDF22 components. HepG2 cells were cultivated in vitro and it were affected with different concentrations of each component to determine the intracellular cholesterol content. The results showed that after degradation, the polysaccharide content, sulfate content and fucose content of HDF1 were higher than HF1, but the uronic …
Effects Of Eight Species Of Lactobacillus Fermentation On Phenoliccompounds And Their Antioxidant Activity In Feng Dan Petals,
2018
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Eight Species Of Lactobacillus Fermentation On Phenoliccompounds And Their Antioxidant Activity In Feng Dan Petals, Lu Dandan, He Jia, Song Wenhua, Yuan Jiangyue
Food and Machinery
In order to select suitable lactic acid bacteria species for fermenting of Feng Dan petals, the differences of phenolic substances, color difference and antioxidant activity of Feng Dan petals were compared after fermentation by 8 kinds of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophiles).The results showed that the concentrations of total phenolics and flavonoids increased significantly after fermentation by L. plantarum, which increased by 4.95% and 12.51%, respectively (P<005). The color difference ΔE was significantly changed (P<0.01). The scavenging activity was the highest, the DPPH free radical scavenging rate increased by 11.14% (P<0.01), the ABTS free radical scavenging rate increased by 6.58% (P<0.05), and the reducing power increased by 16.19% (P<0.05).The rutin and quercetin increased by 3.16% and 0.81%, respectively (P<0.05) after fermentation by L. bulgaricus.
Isolation, Purification And Characterization Of Selenium-Proteinfrom Selenium-Enriched Tea Residue,
2018
College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China;Shanxi Engineering Labs of Se-enriched Food, Ankang, Shaanxi 725000, China
Isolation, Purification And Characterization Of Selenium-Proteinfrom Selenium-Enriched Tea Residue, Yang Xu, Xie Ying
Food and Machinery
The preliminary separation and purification of selenium-protein extracts from selenium-enriched tea residue were carried out by decolorization and precipitation, and the ratio of organic selenium, amino acid composition, functional properties and antioxidant activities were determined. The results indicated that the decolorization rate was (93.78±0.84)% when the optimum decolorizer was hydrogen peroxide. The selenium-protein sample was prepared at pH 3.5, which was the optimal precipitation point. The ratio of organic selenium in sample was 79.37%. Six of the contained seven essential amino acids were higher than the WHO/FAO recommendations. The maximum solubility of selenium-protein sample was only (52.99±159)%, and its emulsibility, …
Research On Extraction Of Idesia Polycarpa Oil By Aqueousenzymatic Method And Its Nutritional Analysis,
2018
Ulanqab Medical College, Ulanqab, Inner Mongolia 012000, China
Research On Extraction Of Idesia Polycarpa Oil By Aqueousenzymatic Method And Its Nutritional Analysis, Wang Yuqin, Shuang Quan
Food and Machinery
In this study, the aqueous enzymatic extraction of idesia polycarpa oil was investigated, and the optimum technological conditions were optimized to provide a feasible basis for industrial production of idesia polycarpa oil. Idesia polycarpa was crushed into 40 mesh sieve and then extracted by centrifugation to obtain idesia polycarpa oil. Taking oil extraction efficiency as an index, the optimum technological conditions for idesia polycarpa oil by aqueous enzymatic method were determined: roast temperature was 150 ℃, roast time was 15 min, pH was 6.0, solid-liquid ratio was 1∶5 (g/mL), amount of compound enzyme was 2.0%, enzymatic hydrolysis time was 5 …
Research Progress On The Influence Of Irradiation On Ginseng Active Components And Pharmacological Properties,
2018
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Research Progress On The Influence Of Irradiation On Ginseng Active Components And Pharmacological Properties, Qi Shibo, Zhang Lu, Song Xinping, Gao Peng, Cui Chengbi
Food and Machinery
The paper focuses on the changes of the ginseng’s function with radiation. Under the dose of 1～6 kGy of 60Co-γ ray, the preservation rate of fresh ginseng significantly increased by 20% to 30%, while up to 98% when combining with other method and meanwhile reduce consumption of energy, which surely has a great advantage over the general dry treatment. Besides preservation after 10 kGy irradiation ginsenoside Rb1 significantly reduced, 21 kGy irradiation resulting in the damage of C—O—H functional units of the pyran ring aldohexose and new chemical composition, 30 kGy irradiation will cause a partial conversion from ginsenoside …
Optimization Of Extraction Technology Of Flavonoids In Litchi Peel By Microwave-Assisted Aqueous Two-Phase Method And Its Clearing Acticity To Dpph·,
2018
College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang,Sichuan 641119, China
Optimization Of Extraction Technology Of Flavonoids In Litchi Peel By Microwave-Assisted Aqueous Two-Phase Method And Its Clearing Acticity To Dpph·, Wang Weili, Ming Li, Ruan Shangquan, Wang Jianhong
Food and Machinery
The influence of ethanol concentration, solid-liquid ratio, amount of ammonium sulfate, microwave power and microwave radiation time, on the yield of flavonoids, was investigated by microwave-assisted aqueous two-phase method. The experimental model, in which flavonoids were extracted, was established by Box-Behnken experimental design. The results showed that when the ethanol volume fraction was 60%, the solid-liquid ratio was 1∶40 (g/mL), the amount of the ammonium sulfate was 4 g, the microwave radiation time was 90 s, and the microwave power was 270 W, the yield of the flavonoid was 20.74%, which relative error was 0.97% for the model calculated value …
Progresses On The Detaction Of The Food Colours,
2018
Guangzhou Institute for Food Control, Guangzhou, Guangdong 510410, China
Progresses On The Detaction Of The Food Colours, Qi Ping, Liu Jia, Mao Xinwu, Zhao Jinli, Huang Song
Food and Machinery
Food colours are added to different types of commodities to increase their visual attractiveness or to compensate for the natural colour variations. There is a growing concern about the safety of some commonly used legal food colourants with the widely used of synthetic colours. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. The aim of this review was to summarize the difinitions, classifications, properties, together with the detaction technologies of the food colours and illegal dyes in both domestics and abroad. Moreover, the key points, difficulties …
Research Advances On Property, Extractionand Application Of Redpigment From Rose,
2018
Liaocheng University Dongchang College, Liaocheng, Shandong 252000, China
Research Advances On Property, Extractionand Application Of Redpigment From Rose, Wang Huiying
Food and Machinery
This paper reviewed extraction method, physical and chemical property,biological activity andstructural components of rosered pigment. Theproblems and development prospects were discussed in the research.
Polyphenols Composition And Biological Activity In The Edible Flowers,
2018
College of Chemistry and Biology Science, Changsha University of Science and Technology, Changsha,Hunan 410114, China
Polyphenols Composition And Biological Activity In The Edible Flowers, Cai Xiaoying, Gong Yinyin
Food and Machinery
The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds. These polyphenolic compounds have the activities of antioxidant, antitumor, regulation of the cardiovascular disease, prevention of fibrosis, inflammation and diabetes. It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review, and this would provide reference for the development, utilization and research of edible flowers.
Optimization Of Enzymatic Transformation Of2-O-Α-D-Glucopyranosyl-L-Ascorbic Acid,
2018
The Yellow Sea Fisheries Research Institute of Chinese Academy of Fishery Sciences, Key Laboratory of SustainableDevelopment of Polar Fishery, Ministry of Agriculture and Rural Affairs, Qingdao, Shandong 266071, China; Collegeof Food Science & Technology,
Optimization Of Enzymatic Transformation Of2-O-Α-D-Glucopyranosyl-L-Ascorbic Acid, Huang Liping, Hao Jianhua, Wang Wei, Sun Jingjing, Liu Junzhong
Food and Machinery
2-O-α-D-glucopyranosyl L-ascorbic acid(AA-2G) was transformed by marine microorganism cyclodextrin glucanotrans-ferase (CGTase) using L-ascorbic acid and β-cyclodextrin(β-CD) as substrate. The qualitative and quantitative analyses of AA-2G were undertaken by LC-MS and HPLC. On the basis of single factor experiment Plackett-Burman design was carried out to determine three main effective factors (pH, substrate concentration, enzyme concentration). Then Box-Behnken design using three factors and three levels was applied to optimize synthesis conditions of AA-2G. The results indicated that the optimum conditions were pH 9.07, enzyme concentration 90.78 U/g·β-CD, substrate concentration 56.81 g/L, the ratio of substrate 1∶1(volume ratio), reacting for 24 h, at …
Low Temperature Drying On Eating And Flavor Quality Of Infant Formula Noodle,
2018
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, China
Low Temperature Drying On Eating And Flavor Quality Of Infant Formula Noodle, Liu Ting, Gao Wenming, Xie Lan, Zhu Hong, Luo Chen, Yi Cuiping
Food and Machinery
Changes of water content, whiteness value, texture characteristics, cooking loss and flavor of the infant noodles dried at 25～40 ℃ for 4～7 h were studied. The results showed that with the time and drying temperature increasing, the moisture content decreased. The change of drying conditions had no significant effect on the cooking loss rate and flavor of noodles (P＞0.05), while the whiteness value of noodles was affected more obvious (P＜0.05). However the whiteness value was not affected under the drying condition of 25～30 ℃ for 5 h. The texture quality of noodles was affected by drying, and the elasticity decreases, …
Effects Of Drying Process On The Antioxidant And Antibacterial Properties And Volatile Flavor Components Of Chuzhou Chrysanthemum,
2018
College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; AnhuiHeat-sensitive Materials Processing Engineering Technology Research Center, Chuzhou, Anhui 239000, China
Effects Of Drying Process On The Antioxidant And Antibacterial Properties And Volatile Flavor Components Of Chuzhou Chrysanthemum, Zhan Ge, Sun Yanhui, Yan Jiahui, Wang Jintao, Sun Mengyuan, Long Men
Food and Machinery
Influences of vacuum freeze drying, heat pump drying and hot air drying on the antioxidant and antibacterial properties, volatile flavor components and sensory properties of Chuzhou Chrysanthe-mum was studied using fresh Chuzhou Chrysanthemum as a raw material. The results indicated that Chuzhou Chrysanthemum with vacuum freeze drying (T1) exhibited the strongest scavenging activity of free radical, inhibition effect of lipid peroxidation and antibacterial activity against two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli), and has the best sensory qualities. The biological activities and sensory scores of each sample decreased in the order of T1 (vacuum freeze …
Study On Improvement Of Tobacco Quality By Fermentationtechnology With Aroma Producing Yeast,
2018
Technical Center, China Tobacco Guangxi Industrial Co.， Ltd., Nanning, Guangxi 530001, China
Study On Improvement Of Tobacco Quality By Fermentationtechnology With Aroma Producing Yeast, Hu Zhizhong, Jiang Yu, Long Zhangde, Liu Hong, Zou Kexing, Su Zan, Sun Jiansheng, Li Jigang, Yang Longyan, Xu Chunping
Food and Machinery
Redryed tobacco in Xingyi, Guizhou was used as the material, and the effects of moisture, inoculum amount, fermentation temperature and time on the content of petroleum ether extracts were investigated by using solid fermentation of aroma producing yeast. Then, the fermentation conditions were optimized by using orthogonal test. The aroma and conventional chemical composition in tobacco under the optimal condition were determined. The results showed that ① the effective factors on the content of petroleum ether extracts were the order of inoculation amount ＞ fermentation temperature ＞ fermentation time ＞ tobacco moisture. The optimal fermentation process were tobacco moisture 30% …
