Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure,
2018
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; National
Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure, Shu Zhitao, Xie Jing, Yang Dazhang
Food and Machinery
The equipment that impinges the object with high velocity airflow and freezes it quickly is called impingement quick-freezing equipment. The nozzle form of the equipment is one of the important factors to determine the flow field in the freezing zone, which affects the heat transfer characteristics between the object and the surrounding environment. Based on the nozzle structure of the impingement quick-freezing equipment, the influence of the inclined angle, arrangement and shape of the nozzle on the heat transfer characteristics of the flow field in the impingement quick-freezing equipment is discussed in this paper. Find that the nozzle-to-plate spacing（H/d）and the …
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea,
2018
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Agricultural Products Processing Engineering Laboratory, Anhui Agricultural University, Hefei, Anhui 230036, China
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea, Wang Xiulan, Liang Jin, Zhang Yifang, Liu Zhengquan, Zhou Yibin
Food and Machinery
In this paper, the extruded summer and autumn green tea powder processed with a twin screw extruder, the effects of material moisture, barrel temperature and screw speed on the content of tea polyphenols in green tea powder was studied after extruding. Moreover, the leaching functional components and microstructure changes were also studied. The results showed that the moisture content of the material increased, and the content of tea polyphenols decreased first and then increased; increasing the barrel temperature could increase the leaching of tea polyphenols, while the high temperature would lead to the loss of tea polyphenols; increasing the screw …
Optimization On Starch Preperation From Broken Rice By Fractional Steps,
2018
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong
Food and Machinery
The broken rice starch was prepared from the rice processing by-products. By single factor tests and orthogonal experiments, taking the extracting rate and purity as the indexes, the rice starch was prepared by alkaline hydrolysis method of microwave-assisted with alkaline protease extraction. The optimum conditions were as followed: the ultrasonic time 25 min, enzyme content 5 mg/g, enzyme hydrolysis time 2 h, enzyme hydrolysis temperature 45 ℃, ratio of solid to liquid 14 (g/mL). Under the conditions, starch extraction yield reached 98.56%, and the purity was 99.13%.
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method,
2018
College of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China;Mining Engineering Postdoctoral Researchers Flow Station, Huainan, Anhui 232001, China
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method, Chen Qinghua, Su Guoyong, Sun Meihua, Jiang Kuosheng, Liu Ping
Food and Machinery
Formed constant temperature boundary with constant temperature bath and combined with the brass short cylindrical sample box, the formation of multi-dimensional heat flow is guaranteed in the test sample. The unsteady thermal conductivity multiplication method and parameter estimation method were used to calculate the thermal conductivity and specific heat capacity of grain. At the same time, considering the effect of opening holes on the thermostat, and increasing the difficulty of experimental operation, the ZigBee wireless data acquisition module is used for signal acquisition and transmission. By analyzing the thermophysical parameter sensitivity analysis of corn and paddy, the sensitivity coefficient of …
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine,
2018
School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China; The Key Sericultual Laboratory, Ankang, Shaanxi 725000, China
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine, Yang Fang, Liu Tie, Liu Yan, Wang Sha, Wang Danhong
Food and Machinery
To analyse the variation of reducing sugar, total acid, total flavonoids, ethanol content and aroma compounds in brewing process of mulberry wine. The fermentation processes were: fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g, total fermentation time 24 days, and sampling every 3 days to determine reducing sugar, total acid, total flavonoids, and ethanol content of mulberry wine. The aroma components were determined by gas chromatography-mass spectrometry. Results: The reducing sugar in mulberry wine decreased quickly at the first nine days and levelled off. The total acid content were steady between 5~6 …
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork,
2018
College of Animal Science, Southwest University, Chongqing 402460, China
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork, Zhang Jie, He Hang, Xiong Zibiao
Food and Machinery
The effects were andyzed, including different various methods (steaming, boiling, frying and baking) on meat quality, routine nutrient composition, amino acid and fatty acid content of pork. The results showed that the pH value and water content after cooking were significantly lower than those of fresh control (P＜0.05), while, the hardness, elasticity, adhesion, ash, crude protein and PUFA content were significantly increased (P＜0.05). The cooking loss rate of frying and microwave was significantly higher than that of steaming, boiling and baking (P＜0.05). The ash content of boiling have no significant change (P＞0.05), while the other cooking methods were significantly increased …
Aptamer-Based Colorimetric Detection Of Cd2+,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Aptamer-Based Colorimetric Detection Of Cd2+, Zhao Xu, Wu Shijia, Yue Lin, Wang Zhouping
Food and Machinery
In this study, we presented a simple, rapid and sensitive colorimetric assay for the detection of cadmium (Cd) based on enzyme-linked oligonucleotides. The specific binding of aptamer to Cd2+ led to the decrease of horseradish peroxidase(HRP) on the microtiter plate, since HRP could not be bind onto through the hybridization of the aptamer and complementary DNA strand. It resulted in the change of characteristic peaks at 450 nm, helping to quantitatively detect Cd2+. Under the optimal conditions, the detection limit could be as low as 0.05 ng/mL, and the linear response for Cd2+ in a concentration …
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg,
2018
Anhui Science and Technology University, Chuzhou, Anhui 233100, China
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg, Zhai Ligong, Guo Yuanxin, Wang Junying, Wang Beibei
Food and Machinery
Salmonella enterica serovar Heidelberg,（SH）is pathogenic serotypes within Salmonella. Using BLAST and PCR validation for all CDSs of SH, four serovar-specific genes were identified including SeHA_C2639, SeHA_C2640, SeHA_C3259 and SeHA_C3258. A PCR protocol was developed by pHAm8 (350 bp) of SH-specific primer and 139-141 (284 bp) of Salmonella-specific primer and evaluated for the detection of SH. The result showed that the 55 strains of serotype of Salmonella and other common foodborne pathogens proved that the PCR assay had very good specificity for the detection of SH. The detection limit was 6.1 × 102 CFU/mL in pure culture. It was shown …
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill,
2018
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill, Yu Jianfeng, Zhao Jiang, Lou Qi, Liang Jie, Wang Li
Food and Machinery
The stirring medium mill was employed to prepare lotus leaf powder. The Variation of particle size of lotus leaf powder within 30 min at different stirring speeds were investigated. The grinding kinetics of the lotus leaf powder was studied using the analytical model of the crushing process. The grinding chamber shear rate distribution and the average collision energy of the grinding media were analyzed at different stirring speeds coupling CFD-DEM method. The results showed that the grinding rate of the lotus leaf powder increased with the increase of the stirring speeds in the range of 500～3 000 r/min. The fluid …
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism,
2018
School of Automotive and Mechanical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism, Li Haoxuan, He Hengjian, Liu Haonan, Li Yuelin
Food and Machinery
A variable crank length device with cam slot was added to the slide mechanism for achieving the uniform motion of the slider in the working stroke. The kinematics and dynamics analysis of this mechanism was carried out by using complex vector method and dynamic statics theory. Finally, the motion module of SolidWorks was used for the Motion analysis of this mechanism, and the motion characteristics and dynamic characteristics of the mechanism were obtained. The results showed that it was feasible to achieve uniform motion of slider in variable length crank slider mechanism.
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device,
2018
College of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Food and Machinery
In this study, a set of real-time measuring device was designed based on LabVIEW virtual instrument technology to measure the fruit removal force, acquiring the signal of force, storing and displaying real-time data and etc. Wanshu 1, Changlin 1 and Dabieshan 1 were selected as experimental subjects. The diameter of the stalk and the geometric mean diameter and the degree of the ripeness of Camellia oleifera fruit were used as the experimental factors to design the orthogonal test. The fruit removal force of C. oleifera at different levels in three test factors was determined, and analyses about the relevant testing …
Research On Food Packaging Design Based On Multidimensional Constraints,
2018
The College of Design and Art, Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
Research On Food Packaging Design Based On Multidimensional Constraints, He Xuemei, Cao Tinglei, Lu Danqiong
Food and Machinery
Through analysis and research, this paper proposed a multidimensional constraint design model for food packaging, and clarified its advantages to the traditional packaging design. The model was built from the three dimensions of demand constraints, goal constraints, and resource constraints. Through the researches of user requirements, market requirements, first party requirements, resource limitations, etc., the corresponding design mapping domains under the relevant constraints were obtained, to clarify the elements of food packaging design, color, graphics, specifications, style, culture, and completed the design ultimately. The feasibility of the method and the model was verified by the actual case of the Qian …
Research On Experiential Food Package Design From The Perspective Of Body Perception,
2018
School of Architecture and Art Central South University, Changsha, Hunan 410083, China; School of Art and Design Changsha University of Science & Technology, Changsha, Hunan 410114, China
Research On Experiential Food Package Design From The Perspective Of Body Perception, Tang Xinxing, Sun Xiangming, Gu Xiaofeng
Food and Machinery
Analyzed the neglects of body perception on current food package design, emphasized the significance of the research on experiential food package design and through practical examples explained the five types of experiential food package, which are sensory package, sustainable package, interesting package, situational package and emotional package.
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm,
2018
College of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm, Wang Tianyu, Cao Chengmao, Xie Chengjian, Li Zheng
Food and Machinery
In order to solve the problem of hickory nuts’ material mixing which was difficult to screen after breaking the shells, an image processing algorithm for hickory nuts color and texture selection was proposed based on fuzzy c-means clustering algorithm. The program with user interface for the separation of hickory nuts’ shells and kernels was developed on the Labview software platform. By extracting the characteristic data the hickory nuts with separation substances value of hue, saturation, value, angular second moment, entropy, inverse different moment and correlation, building a sample set of characteristic data, optimal data subset is preferred in accordance with …
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃,
2018
South China Agricultural University Food College, Guangzhou, Guangdong 510642 China
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃, Zhou Ledan, Ai Minmin, Ling Ziting, Zhang Ying, Li Hengyong, Xie Yongbiao, Liu Cong, Pan Shanshan, Jiang Aimin
Food and Machinery
The quality change and shelf life of Guangdong packaged salted chicken were studied, which was storaged in 4 ℃. Results: Ssensory score decreased significantly in the 15th, 18th and 21th days (P<0.05), while, it exceeded acceptance in the 18th day, with the brightness L* value and yellowing a* value decreasing significantly (P<0.05); pH increased first and then decreased (P>0.05). The difference was not significant, volatile salt nitrogen and acid value were all increasing, and the variation of volatile salt nitrogen and nitrogen in chicken skin was significantly different (P<0.05), in the 18th day, the volatile salt based nitrogen in the chicken was 15 mg/100 g and the chicken acid value was significantly different in the 15th, 18th and 21th days (P<0.05); the shear force decreased significantly (P<0.05), while the hardness, chewiness and the tensile strength of chicken skin increased significantly (P<0.05); the total number of Escherichia coli and colonies were not beyond the limit of going abroad, and Salmonella was not detected. Therefore, the quality of cantonese style salt baked chicken with vacuum packaging decreased with the prolongation of storage time at 4 degree storage, suggesting that the longest storage period less than 15 days.
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature,
2018
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun
Food and Machinery
The shelf life and survival bacterial species of ready-to-eat Penaeus vannamei during ambient temperature storage were studied. The quality changes and shelf life were observed by the sensory, physico-chemical, microbiological evaluation and electronic nose analysis, the bacteria species were identified by 16S rRNA sequencing. The results showed that initial sensory quality, physical and chemical indicators was pretty good. In the first 4 months, the water content, water activity, pH, sanility and color (red degree and yellow degree) had no significant differences, and then, the water content and Aw decreased, but pH and sanility increased, while the red degree and yellow …
Quality Changes Of Salmon Fillet With Different Packagings During The Storage,
2018
College of Food and Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China
Quality Changes Of Salmon Fillet With Different Packagings During The Storage, Shen Qiuxia, Li Mingyuan, Hu Yongzheng, Guo Jichuan, Wang Xiaojun, Lu Chaoting, Ji Li, Wen Xiaohui, Ding Wenwu
Food and Machinery
In order to explore the physico-chemical quality changes of vacuum packaging and nitrogen-filled packaging salmon fillet stored at 4 ℃ and 10 ℃, and some indicators were analyzed periodically, including the sensory evaluation, texture, pH value, and the values of TVB-N and TBA. Volatile components of salmon fillet with different treatments, detected by an electronic nose, were analyzed by loading analysis (LA) and principal component analysis (PCA). The results showed that the sensory scores, elasticity, resilience and chewiness values decreased gradually with the extension of storage time; TVB-N values and TBA values decreased gradually, while hardness values of fillet increased …
Optimization Of Steam Explosion Pretreatment For Polysaccharides Extraction From Achyranthes Bidentata Radix And Of Its Antioxidant Activity Evaluation,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Steam Explosion Pretreatment For Polysaccharides Extraction From Achyranthes Bidentata Radix And Of Its Antioxidant Activity Evaluation, Yi Junpeng, Wang Sai, Li Xin, Yang Yahuang, Zhao Pengcheng, Zhu Wenxue
Food and Machinery
Extraction yield of polysaccharides from Achyranthes bidentata Radix (AbR) was increased by steam explosion pretreatment. Based on the results of single-factor experiments, the response surface methodology was employed to further optimize the steam explosion pretreatment conditions. The effect of steam explosion pretreatment on the DPPH radical scavenging activity and O2- radical scavenging activity of Achyranthes bidentata Polysaccharides (AbPS) was evaluated. The optimum conditions was determined as follows: the water/AbR ratio 11%, steam explosion pressure, 1.6 MPa; residence time 63 s. After pretreatment under the optimum conditions, the extraction yield of polysaccharides from AbR was found to be 11.88%, which …
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity,
2018
Technology Center, China Tobacco Guangdong Industrial Co., Ltd., Guangzhou, Guangdong 510385, China
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Food and Machinery
In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods,
2018
Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods, Kong Yingying, Liu An, Xu Wei, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Food and Machinery
In order to further develop and utilize the polysaccharides in tea residue, taking tea residue after green tea water extraction as raw material, and the yield of water-soluble reducing sugar was taken as the index, the effects of irradiation degradation + alkali degradation + acid degradation on green tea residue preparation of water-soluble reducing sugars were discussed on the basis of optimization of radiation degradation, alkali degradation and acid degradation for preparation of water-soluble reducing sugars. Results: The best degradation rate of irradiation was 1 200 kGy with a yield of 4.13%. The best combination of alkali degradation was 0.05 …
