Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory,
2016
Hunan Urban Construction College， Xiangtan, Hunan 411101, China
Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory, Chen Shuwen, Guo Yiting
Food and Machinery
Introduces the present situation of preparation of hot water for production process of carbonated drinks plant in China. Referring the traditional scheme of condensation heat recovery in refrigerating unit, the heat recovered from the condensation can preheat the water for steam boil and producing low temperature hot water, then the energy consumption of boilers will be reduced. This new scheme can save large amount of energy of carbonated drinks plant for reference.
Application Of Numerical Simulation In Process Of Food Freezing,
2016
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Food College of Shanghai Ocean University, Shanghai 201306, China
Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing
Food and Machinery
The freezing process of numerical model, solving differential equations, predicting freezing time and analyzing of air supply velocity, temperature and methods were reviewed. The application of numerical simulation technology in food freezing process was discussed. The numerical simulation methods for different freezing objects were also summarized, which would be useful for the future application of numerical simulation methods in the process of heat transfer of foods.
Application Of Bayesian Network For Quantitative Microbial Risk Assessment,
2016
College of Information Engineering, Shanghai Maritime University, Shanghai 201306, China
Application Of Bayesian Network For Quantitative Microbial Risk Assessment, Liu Jing, Yang Jiaxin, Guan Xiao
Food and Machinery
In this paper, the basic theory of microbial risk assessment was introduced, and the software modules used to establish predictive microbial models were concluded. The characteristics of Bayesian networks and its application in the food-borne microbial quantitative risk assessment were also summarized. Therefore, its future application in microbial quantitative risk assessment were prospected.
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin,
2016
College of Pharmaceutical Sciences, North China University of Science and Technology, Tangshan, Hebei 063000, China
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin
Food and Machinery
The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin …
Fmoc-F Hydrogel For Clove Oil Controlled-Release,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004,China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China
Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun
Food and Machinery
Fmoc-F was utilized for embedding of clove oil. The results demonstrated that Fmoc-F hydrogel could prevent the volatilization and achieve the controlled-release of clove oil. The loading efficiency of Fmoc-F gel was 98.69%, much higher than the one achieved with β-cyclodextrin. When pH was above 6.5, the decomposition rate of Fmoc-F hydrogel was less than 9.0%, and this could prevent the volatilization of clove oil. When pH was adjusted from 6.5 to 6.0, the structure of hydrogel began to disaggregate, and the decomposition rate was around 36%. When pH was below 5.0, the hydrogel disaggregated completely. Then the clove oil …
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi,
2016
College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong
Food and Machinery
The influence of TGase and additives on gel hardness, cohesiveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2%, pH was 7, at 45 ℃ for 1.0 h. The TGase can significantly enhance the texture properties of mussel surimi. The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the optimal amount of potato starch, egg white and gluten were 6%, 6% and 9% respectively. It provides a theoretical foundation for the optimization of texture properties …
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton,
2016
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Food and Machinery
The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a* value of mutton sample was less than that of 4 min treatment (P<0.05), while b*、c …
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot,
2016
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti
Food and Machinery
The drying characteristics and color changing experiments of apricot were investigated under different drying temperatures, air velocities and high-voltage electric field respectively. The results were as following. ① The drying time was shortened by increasing air temperatures or velocities. ② Weibull function could simulate the drying curves of apricot. The scale parameter (α) related with the temperature and air velocity and decreased with the increasing of either drying temperature or velocity. The shape parameter (β) was depended on the drying method. ③ The moisture effective diffusivity coefficient was 1.88×10-10～3.18×10-10 m2/s, and the activation energy was …
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders,
2016
Food Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Food science and Biotechnology of Hunan Province, Changsha, Hunan 410128, China
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong
Food and Machinery
The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of …
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus,
2016
Animal Quarantine Lab, Inspection & Quarantine Technology Center of Hainan Entry-Exit Inspection & Quarantine Bureau, Haikou, Hainan 570311, China
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang
Food and Machinery
To establish a rapid assay for Vibrio vulnificus (V. vulnificus) detection, a quantitative real-time PCR (qRT-PCR) method was developed targeting vvhA gene of V. vulnificus . The results showed that the tests for 15 strains of different bacteria by using this method, only the ones of V. vulnificus were positive, indicating high specificity of qRT-PCR. Moreover, the sensitivity of this specific method was 15 CFU/mL. Further stability and reproducibility test results showed that the coefficient of variation of Ct values of four duplicates were less than 2%. In addition, a total 2 positive samples for V. vulnificus were detected from …
Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection,
2016
School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212000, China
Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection, Guo Cheng, Ma Yue, Liang Mengxing, Yan Hui
Food and Machinery
The soluble solid content (SSC), one of the important index for evaluating the qualities, in a single grape were measure real-timely and non-destructively in this study, This might help to improve the management of the fruits as well as prolong their storage time, satisfying the needs of different customers. The near infrared (NIR) spectra of grapes was detected by using a hand-held NIR spectrometer, wavelength ranging from 950 to 1, 650 nm. Based on partial least squares (PLS) data, the prediction model for SSC content in grapes was established. In order to reduce redundancy and uninformative variables while increase prediction …
The Situation And Improvement Of The Public Participation Mechanism Under The Background Of Food Safety Social Co-Governance In China,
2016
School of Nursing Zhengzhou University, Zhengzhou, Henan 450001, China
The Situation And Improvement Of The Public Participation Mechanism Under The Background Of Food Safety Social Co-Governance In China, Li Hongfeng
Food and Machinery
The principle of food safety social co-governance was put forward in the newly revised and implemented China Food Safety Law, which points out the development direction for the food safety governance in China. The public, as the main participant of the food safety social co-governance, is the inevitable choice of the food safety governance in theory and practice. Currently, the atmosphere for the public participation in the food safety social co-governance is also gradually coming into being, but the public participation still is faced with many problems such as the low degree of the organization, lack of interactivity in participation, …
Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain,
2016
Suzhou Institute of Trade & Commerce, Suzhou, Jiangsu 215009, China
Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain, Zhu Songjie
Food and Machinery
Tourism food safety is the important foundation for sustainable development of Tourism. Starting from the tourism food industry chain, this article analyzed the relationship between the tourism food industry chain and tourism food safety by studying the characteristics of complexity, biochemical, and hysteresis of tourism food industry chain. Thus, aiming at the existing problems of tourism food industry chain in our country, such as unbalanced development, asymmetric information, profit distribution imbalance, low degree of the scale, this article put forward the corresponding countermeasures and suggestions for risks and problems of food safety in China, such as forming the interests-coordination mechanism …
Dynamic Characteristics Of Quick Actuating Valve Of Expangding Machine,
2016
School of Chemical Engineering and Energy, Zhengzhou University, Zhengzhou, Henan 450001, China
Dynamic Characteristics Of Quick Actuating Valve Of Expangding Machine, Ma Li, Sun Guoyou, Fang Shuqi, Bai Jing
Food and Machinery
No abstract provided.
Research Of Designing Compression Equipment With Open Mold And Closed Mold For Potato Pulp Processing,
2016
College of Mechanical and Electrical Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
Research Of Designing Compression Equipment With Open Mold And Closed Mold For Potato Pulp Processing, Guo Wenbin, Gao Jingjing, De Xuehong
Food and Machinery
The purpose of this research was to design and manufacture a multifunctional equipment for processing potato pulp and its mixture with other agroforestry wastes. The equipment combined the methods of compressing with both open and closed mold, considering adequately the densification and dewatering characteristics of potato pulp. During the compressing, the closed and open mold can be converted to each other flexibly by changing the piston of a sleeve. By this means, it is easy to observe and compare the effectiveness of the two methods. Moreover, the densification and dewatering of potato pulp under different conditions were investigated. Finally, the …
Design Of Automatic Steam Control Of Integrated Processing Device For Fish Noodle,
2016
Wuhan University of Science and Technology, Wuhan, Hubei 430081, China
Design Of Automatic Steam Control Of Integrated Processing Device For Fish Noodle, Cheng Hong, Jiang Zhigang, Fan Zhuo, Xiang Peng
Food and Machinery
A fish noodles integrated processing device, with steam volume controlled automatically, was designed in this study. Using this device, the thickness of fish noodles and operation speed could be detected real-timely. A least square method was used to calculate the corresponding steam volume, and then a smart the intelligent control of steam was realized. Simultaneously, the automatic operation of pressuring, steaming and cutting was integrated, by using motor-driven transmission shaft, and then transmission belt was driven to run fish noodle. The fish noodles device could ensure the quality of fish noodle processing and provide technical support for both the producing …
A Design Of Transfer Robot Based On Electro-Pneumatic Controlling Technologies,
2016
NanTong Industry and Trade Technician College, Nantong, Jiangsu 226010, China
A Design Of Transfer Robot Based On Electro-Pneumatic Controlling Technologies, Qian Min, Zhang Xingguo
Food and Machinery
A type of transfer robot was designed based on electro-pneumatic controlling technologies and module structure combination. Structure of the robot was explained in detail, and the corresponding draw for the working principle of the pneumatic system adopted valve island technology was analyzed. Furthermore, the control program and hardware of the control system were demonstrated. The electro- pneumatic transfer robot integrated the characteristics of cylindrical coordinates and polar (ball) coordinates, it can achieve 5 degrees of freedom movement.
Improvement And Application Of Et22 Pneumatic Separator,
2016
Fujian Longyan Gold Leaf Redrying CO.,LTD, Longyan, Fujian 364102, China
Improvement And Application Of Et22 Pneumatic Separator, Zhang Liangbin, Luo Fuwei, Fan Mingdeng, Xu Dayong
Food and Machinery
To solve the problems of ET22 Pneumatic Separator for high-speed belt machine, which is easy to deviation and pneumatic separator chamber leakage of large amount of material, two methods were put forward. On the one hand, transformed the fixed type of retaining belt into a movable type to ensure side seal, avoided material into high speed belt conveyor main roller and the driven roller caused by high speed belt deviation, on the other hand in the pneumatic separator chamber installed wind guiding device, and the wind was guided to the end of halftone, through the wind on the halftone back …
Improved Design And Application Of Loosening Feeder For Reconstituted Tobacco,
2016
Technology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, Henan 45000, China
Improved Design And Application Of Loosening Feeder For Reconstituted Tobacco, Song Weimin, Zhang Jie, Wang Dong, Zhao Yongzhen, Li Chunguang, Yu Guodong
Food and Machinery
To solve paper-process reconstituted tobacco loose problem, a reconstituted tobacco feeder with automatic loosening function was designed, which was composed of an automatic loosening device, a control high roller schematic, a silo and an electronic control and security systems. Reconstituted tobacco was conveyed to the automatic loosening device via the feeding belt, the loosened tobacco entered silo discharge beltr, which could be adjusted according to the silo. The results of application showed that there was no obvious tobacco breakage, Compared with the traditional way, the loosen rate and medium rate raised by 0.8 and medium rate 2 percentage points, fragment …
Development Of Man-Machine Interaction System For Product Modeling,
2016
College of Mechanical Engineering, XIJING University, Xi’an, Shannxi 710123, China
Development Of Man-Machine Interaction System For Product Modeling, Zhao Jing
Food and Machinery
In view of designing experience and customization demand for the consumer, the man-machine interaction technology is applied in industrial product design and system development. With involute spur gears as a research example, parametric interaction design interface of gear product is developed which utilizing feature modeling, parametric function and secondary development technique of CREO tool. In the Visual Studio compile environment, can not only realized the editing, modification and reconstruction of the gear’s geometry model conveniently and quickly, but also improve the design efficiency and plasticity of the gear product. Through implement process exploring of the gear product’s operational mode of …
