Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
The effects of different pretreatments, NaCl concentration and pickling temperature on nitrite formation in the traditional pickling process of Toona sinensis were studied. Moreover, the change rules of the content of nitrite in the pickling process after adding VC, glucose and ginger respectively were also discussed, and the control conditions were optimized. The results showed that blanching materials with Zn(Ac)2 and EDTA-2Na mixture could greatly reduce the content of nitrite in the product; the higher the NaCl concentration, the later the peak of nitrite occurred and the higher the concentration and the peak value of nitrite; the lower the …
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine,
2017
Shaoxing Gaojin Refrigeration &.A/C Equipments Co., Ltd., Shangyu, Zhejiang 312300, China
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Food and Machinery
One vegetable processing production line was used based on ultrasonic pesticide degradation machine as experimental equipment in this study. By controlling the different ultrasonic power and ultrasonic radiation time parameters, the pesticide degradation effects of organic phosphorus and carbamate remaining on the surface of a small green vegetables with different ultrasonic power and ultrasonic radiation time were analyzed. The results showed that the ultrasonic power for organic phosphorus and carbamate pesticide degradation effect was very obvious. However, when the ultrasonic power reached to a certain degree, the pesticide degradation tend to be changless. The relationship between the ultrasonic irradiation time …
Design Of An Automatic Hamburg-Making Machine,
2017
College of Mechanical and Transportation Engineering, China University of Petroleum-Beijing, Beijing 102249, China
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Food and Machinery
In order to reduce the high degree of dependence on human resources in the process of hamburger-making, an automatic hamburger-making machine was designed. The machine consisted of mechanical system and control system. The mechanical system included an oven, an overhead travelling crane system, a meat storage cabinet, a manipulator, a pallet trolley, an assembly line, a hamburger sauce adding mechanism and a vegetable adding mechanism. The control system included a touch screen, a communication system and a PLC (Programmable Logic Controller). The control system could regulate the mechanical system to complete a five-step task, including adding bread, adding meat, adding …
Design And Test Of The Rub Peeling Machine For Potato,
2017
Department of Electrical and Information Engineering, Xinjiang Institute of Engineering, Urumqi, Xinjiang 830022, China
Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang
Food and Machinery
To improve the dehulling rate and reduce the damage rate, a peeling machine for potato was designed according to the principle of rubbing. The machine consisted of waterworks, discharge control device, locking device, peeling roller, spiral brush roller and so on. It adopted rubbing of peeling roller and spiral brush roller for potato peeling. The main factors influenced peeling were studied, including rotating speed, time and feeding rate, and a peel test was carried out. The results showed the mass loss rate increased significantly with the increase of rotating speed and time. However, with the increase of feeding rate, the …
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation,
2017
Department of Biology and Food-Engineering, Bengbu College, Bengbu, Anhui 233030, China
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng
Food and Machinery
The bacteriostatic activity and bacteriostatic mechanism of thymol to Listeria monocytogenes were studied and the thymol-chitosan composite membrane was prepared to study the properties of the composite membrane and its preservation effect on pork. The results showed that the minimum inhibitory concentration of thymol on Listeria monocytogenes was 12.5 μg/mL. The experimental study of conductivity, nucleic acid and protein leakage found that thymol caused by mononuclear proliferative Leptospira cell membrane damage, so that bacterial cell inclusions caused by bacterial death. With the increase of thymol concentration (0.25%, 0.50%, 1.00%) in the thymol-chitosan composite membrane, the hardness and puncture strength of …
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate,
2017
College of Mechanical Engineering,Jiangnan University, Wuxi, Jiangsu 214122, China
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun
Food and Machinery
The two compounds of methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were added into LDPE to make antibacterial masterbatch. The masterbatch were prepared for different formula antimicrobial films using of extrusion casting methods, and then the antibacterial and mildew resistance properties, as well as the mechanical and barrier properties of the films were studied. Methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were found showing synergistic antibacterial effect. When the ratio was 23, the antibacterial rate reached 99.67% (E.coli) and 99.59% (Staphylococcus aureus) respectively, and the mold mildew grade reached Level 1, with a strong anti-bacterial and anti-mildew effect. The addition of p-hydroxybenzoate had little …
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design,
2017
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
Food and Machinery
Changsha kiln was famous in history for specializing in the production of civilian ceramic utensils since the Tang Dynasty. It not only reflects the spiritual meaning of the Huxiang culture , but also mixes the cultural traits of western Asia, northern Africa and Europe in the 9th century during the long-term foreign trade. Starting from ceramic types of Changsha kiln, the traditional plain and modest modeling elements can be extracted, and an innovative packaging design for a fish sauce can be achieved. This packaging can not only convey the cultural implication of traditional food, but also serve as a caster …
Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles, Jiang Yun, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to prolong the shelf life of semi-dried noodles at normal temperature, In this paper, the effects of different water activity lowering agents on water activities were investigated，A combination of 3% sorbitol solution, 0.10% propylene glycol, 2% salt, 0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867. Then changes in total plate count (TPC), water content, water activity, texture and sensory quality of the semi-dried noodles of the reducing the water activity group, the deoxygen packaging group and the combined action group were measured. The results showed that compared with the control group, the three …
Research On Fresh Bean Curd Packaging Technology At Room Temperature,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong
Food and Machinery
The preservation at room temperature of fresh bean curd using polyamide (PA) packaging films with different concentrations of sugar, vinegar and salt was researched in this study. The single factor experiment was used to determine the optimal concentration of sugar, vinegar and salt. The orthogonal test showed that preservative solution ratio of 1 g/L sugar, 3 g/L vinegar, 7 g/L salt, treated with boiling water for 0.5 min, the freash bean curd could be stored longest.
Construction Of Mango Quality Inspection Platform Based On Dsp System,
2017
College of Materials and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen
Food and Machinery
In order to realize the detection of mango size, maturity and degree of decay, a test platform based on DSP6437 development board was constructed. Image acquisition was carried out on this platform, with conversion and collection of the data stream. Therefor, the RGB and grayscale images were obtained, the super neighborhood average method for smoothing the image was used to detect the region of interest, and according to the regional average gray degree of maturity, the classification of mango was determined. The edge points of mango were calculated by Laplace transform, and the minimum envelope rectangle was rotated to judge …
Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology,
2017
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology, Yang Xiaoyu, Ding Jiaxing, Fang Mengmeng, He Jianguo
Food and Machinery
Hyperspectral images of egg samples were obtained using a hyperspectral system of 400~1 000 nm. The anomalous samples were detected by Monte Carlo method, and the original spectra were processed by three kinds of pretreatment methods. The characteristic wavelengths were extracted from the spectral data after pretreatment using competitive adaptive reweighed sampling (CARS), Genetic Algorithms PLS (GAPLS) and Interval Random Frog (IRF). The Partial Least Squares Regression (PLSR) and Least Squares Support Vector Machine (LS-SVM) eggs freshness prediction models based on full spectrum and characteristic wavelength were established respectively. The results showed that the standardized normal variate (SNV) method was …
Design And Application Of An Ice-Temperature Vacuum Drying System,
2017
Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment〔Shanghai〕, Ministry of Agriculture, Shanghai 201306, China
Design And Application Of An Ice-Temperature Vacuum Drying System, Li Jianguo, Wan Jinqing, Zhao Yanfeng
Food and Machinery
The ice-temperature vacuum drying processing dose little damage to the nutrition of food products, and helps to preserve their high quality. However, the precise control of ice-temperature is difficult in this field. On the basis of analyzing the principles of ice-temperature vacuum drying process and the features of drying equipment, the ice-temperature vacuum drying system with improved control flow was set up and the experiments with the sample of white radish wear were carried out. The results showed that this system could operate steadily at the set sample temperature value ±0.5 ℃, and provided a platform for the follow-up study …
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher,
2017
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher, Xu Jinzhou, Shi Xiudong, Wang Bin, Li Jin
Food and Machinery
In order to solve the problem of low weight detection precision of belt type weight detection equipment at high speed. Firstly, the model of weight detection system was modeled, and then the checkweigher in static, no-load operation, the normal work of the state of the system was checked to analyze time frequency signals.The source of interference and its frequency were found out, then an analysis of its causes and changes were analyzed, determining the index filtering. According to the index, the FIR digital filter was designed to denoise the data. After filtering, two methods were adopted as follows. The weight …
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes, Gao Mingqi, Gu Liang, Li Mingzhe, Lu Ping, Ji Peng, Feng Xiaomin, Wang Ning, Meng Yang, Tian Haiying, Cui Chun, Hu Shaodong
Food and Machinery
In order to investigate the effects of online laser perforation parameters on physical and chemical indexes of fine cigarette, the cigarette samples were prepared with different laser perforation positions, different hole numbers and different laser perforation time, and the relationships of the said parameters were also analyzed with cigarette ventilation rate,the consistence of ventilation rate and the deliveries of routine smoke constituents. The results showed that: ① Compared with normal cigarettes, the positions of online laser pulse had little influence on physical and chemical indexes of fine cigarette, the change of physical and chemical indexes of fine cigarettes with different …
Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid,
2017
University of Mataram
Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid, Kurniawan Yuniarto, Bruce A. Welt, Foliatini -, Hanafi -, Candra Irawan
Journal of Applied Packaging Research
Introducing plasticizer poly(ethylene glycol) (PEG400) was applied into poly(lactic acid) (PLA) to produce film matrix packaging by direct casting. Non mechanical properties were carried out plasticized PLA including morphology, crystallinity structure and degree, thermal properties and oxygen barrier properties. Plasticized PLA revealed improving surface structure of PLA film matrix form fractures and homogenous film were achieved at 5% PEG 400. Chromatogram PLA and plasticized PLA were categorized crystal structure an α-form crystal. Intercalated and exfoliated structure did not occur significantly due to dispersion PEG 400 in the matrix but indicated dispersion structure. Thermal properties did not improve plasticized PLA significantly …
Evaluating The Effect Of Chitosan, Water-Soluble Chitosan And Chitosan Application Techniques On The Quality Of Refrigerated Catfish Fillets,
2017
Louisiana State University and Agricultural and Mechanical College
Evaluating The Effect Of Chitosan, Water-Soluble Chitosan And Chitosan Application Techniques On The Quality Of Refrigerated Catfish Fillets, Franklin Bonilla Torres
LSU Master's Theses
Chitosan (CH) is a biopolymer synthetized by deacetylation of chitin, it is found in the exoskeleton of crustaceans, cell wall of fungi, and insects. CH’s water insolubility limited the used of this compound in some food systems. However, enzymatic hydrolysis of CH yields water-soluble chitosan (WSC). The aim of this study was to evaluate the effect of chitosan, water-soluble chitosan, and chitosan application techniques on the quality of refrigerated catfish fillets. This research was conducted in two separated studies. In the first study, three solution treatments were prepared: (1) a 1% acetic acid (AA) solution, (2) a 0.5% CH solution …
Chance, Nancy Fowler (Fa 1110),
2017
Western Kentucky University
Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1110. Student folk studies project titled: “Butter making” which includes survey sheets with descriptions of the traditional butter making process in Allen County and Warren County, Kentucky. Sheets may include a brief description of pictured equipment, traditional practice, belief and motif index number.
Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions,
2017
Louisiana State University and Agricultural and Mechanical College
Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions, Ingrid C. Osorio Rodriguez
LSU Master's Theses
The importance of Leuconostoc mesenteroides is recognized for its contribution to taste in cultured dairy products. It has been cited for its potential role as a probiotic. Consumer demand exists for new dairy products with health benefits. In the manufacture of probiotic-products survival of Leuconostoc mesenteroides would depend on its ability to tolerate challenging processing and storage conditions. Improved viability by prior exposure to mild stresses can increase stress tolerance toward a more severe stress. Furthermore, it can result in cross-protection due to connection of several proteins in response to stresses. Objective was to evaluate the effect of prior …
Collins, Gary & Tammy Pickering (Fa 346),
2017
Western Kentucky University
Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 346. Paper titled "Hog Killing in Western Kentucky" in which Gary Collins and Tammie Pickering discuss the cultural significance of farm-raising hogs and the foodways traditions that result from the slaughtering process. Using slides and interviews, Collins and Pickering document a hog killing that took place in January 1986 on a farm in Trigg County, Kentucky.
Interaction Of Cocoa Powder With Intestinal Microbiota,
2017
Louisiana State University and Agricultural and Mechanical College
Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon
LSU Master's Theses
Cocoa is the fully fermented and dried seed of the cacao tree (Theobroma cacao L.) which has prebiotic properties, due to their high concentration of polyphenols. Therefore, the ingestion of cocoa could cause changes in the proportions of the intestinal microbiota that can influence the intestinal immune response. The objective of this study was to determine the effect of alkalization process of the cocoa bean in the diversity of the gut microbiota. The samples were “lavado” unprocessed cocoa powder, “natural” unprocessed cocoa powder, “D-11-S” as alkalized cocoa powder, “D-11-B” heavily alkalized cocoa powder, and raw cocoa “shells” and a control …
