Study On Adsorption Kinetics And Adsorptive Property Of Uio-66(Zr) For As3+,
2016
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Study On Adsorption Kinetics And Adsorptive Property Of Uio-66(Zr) For As3+, Yu Yang, Chen Tuanwei, Zhen Wenbo, Lu Ju, Zhang Jinliang, Kang Binbin
Food and Machinery
In the present study, A new type metal organic framework (MOFs) UiO-66(Zr) was used as the adsorbent to study the influence on adsorption of As3+, including the adsorption time,temperature, and solution pH, and an adsorption kinetics model of As3+ was established through the researches on adsorption isotherm and adsorption kinetics. Our results showed that the new material UiO-66(Zr) has a high absorptivity for As3+ in wide-scope pH value solutions and the best pH value is 6.0. Excellent adsorptive property was found when using the solutions with the initial concentration ranging from 10 to 60 μg/L, and …
Comparation Volumes Of The Different Arsenic Species Between Raw And Cooked Rice Using Ae—Hplc—Icp—Ms,
2016
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Comparation Volumes Of The Different Arsenic Species Between Raw And Cooked Rice Using Ae—Hplc—Icp—Ms, Tan Tingting, Wang Ying, Teng Jiuwei, Ou Shiyi
Food and Machinery
Microwave-assisted extraction-high performance liquid chromatography-inductively coupled plasma mass spectrometer (MAE—HPLC—ICP—MS) method was developed to determine the contents of arsenic species in rice. Treatments in optimal conditions of 80 ℃, microwave power of 600 W, for 20 min, As(Ⅲ), DMA, MMA, As(Ⅴ) could be completely extracted. Linear correlations of As(Ⅲ), DMA, MMA, As(Ⅴ) were satisfactory. Recoveries was between 86.15%～109.80%. The determination of As(Ⅲ), DMA and As(Ⅴ) by the proposed method in this study was comparable to that by national standard (GB/T 5009.11—2014). MMA determined by this proposed method was higher than that by national standard, indicating a better extraction. Our results …
Study On Precision Modeling Of Globoidal Cam In Filling Machine,
2016
College of Mechanical & Vehicle Engineering, Hunan University, Changsha, Hunan 410082, China
Study On Precision Modeling Of Globoidal Cam In Filling Machine, Yu Jianwu, Shu Xin, Luo Hong, Long Xiaobing, Liao Zhiyuan
Food and Machinery
In order to solve the problems and low accuracy modeling in globoidal cam designing as well as instability during high-speed filling, the mathematical model of profile surface of the globoidal cam was set up based on filling requirements and motion relationship between globoidal cam and indexing plate. The segmentation modeling is applied to create 3D solid model of globoidal cam. Surface analysis, inference inspection and kinematic analysis are studied for the created 3D model of globoidal cam, and the results showed that a high modeling accuracy was obtained, which may meet the design requirements of globoidal cam device for high-speed …
Design Of Heat Sealing Cam Of Forming Packaging Machine Based On “Trace Curve” Of Creo Parametric,
2016
North China University of Science and Technology, Tangshan, Hebei 063009, China
Design Of Heat Sealing Cam Of Forming Packaging Machine Based On “Trace Curve” Of Creo Parametric, Han Ju, Cao Lijie, Zhang Hongyu
Food and Machinery
Based on working principle of forming packaging machine, it can be concluded that the profile of cam is the equidistant curve of the relative motion curve of driving and driven parts.Taking the cam blank as “paper part” and the center of the pulley as the reference, the equidistant curve of heat sealing cam will be created more conveniently and rapidly by using “Trace Curve” function of Creo Parametric.The method is applied to a certain type of forming packaging machine as an example. This method can be more regenerative by using parametric function of Creo, and it will be effectual in …
Performance Simulation Study On Reciprocating Cutter,
2016
College of Engineering and Technology, Southwest University, Chongqing 400715, China
Performance Simulation Study On Reciprocating Cutter, Wu Yutang, Luo Shuqiang, Yang Mingjin, Jiang Meng
Food and Machinery
Based on the analysis on the working principle of the reciprocating cutter, the cutting performance of the cutter was simulated by Matlab to realize numerical simulation.. Taking the missing region rate and repeated cutting region rate as the cutting performance evaluation standards for the cutter, the effects of different cutting parameters on the cutting performance of the reciprocating cutter were studied, such as cutting edge height, forward speed of the cutter, front axle width and crank angular velocity. By range analysis and analysis of variance, the key factors were determined, which affecting the cutting performance of the reciprocating cutter and …
Study On Numerical Simulation Of Whirling Sedimentation Process Based On Cfd Technology In Whirlpool Separator,
2016
School of Biological Engineeing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Study On Numerical Simulation Of Whirling Sedimentation Process Based On Cfd Technology In Whirlpool Separator, Chen Yusheng, Wang Yue, Dong Wenyong, An Jiayan
Food and Machinery
The whirlpool separator, which is a typical solid-liquid separation equipment, is one of the requested equipment in beer brewing. This study conducted by Computational Fluid Dynamics (CFD) technology examined the feed tube angles of 0～25° on the separation effect of whirlpool settling vat in order to find swing settlement regularity in the process. Results showed that, under the same feeding condition, the sedimentation effect could be improved by increasing incident angle within a certain degree. Nevertheless, increasing the incident angle to further degree would reduce the settlement effect. The result provides reference for structure design and optimization of whirlpool separator.
Experiment And Analysis Of Method On Stripping Off Green Husk From Ripened Walnuts By Pressing,
2016
Mechanical & Electrical Engineering College of Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
Experiment And Analysis Of Method On Stripping Off Green Husk From Ripened Walnuts By Pressing, Liang Jinsheng, Cao Jujiang, Wu Dongze
Food and Machinery
Based on the analysis of disadvantages of the green-husk walnuts stripping methods and the characteristics of ripened walnuts, the pressing test was carried out, and pressure-deformation figure of ripened green husk walnut was mapped. By analysis of test data, the breakdown pressure and the corresponding compression of the ripened walnut green husk and shell were determined. Based on the significant difference on breakdown pressure between the green husk and shell, and the state of green husk rupture and separation by pressing, the method of stripping off green-husk by pressing is put forward. These results provide the basis for new equipment …
Design Of Automatic Roller Sieve Device For Fruit Cleaning Impurities And Sorting,
2016
Xinjiang Institute of Engineering, Urumqi, Xinjiang 830091, China
Design Of Automatic Roller Sieve Device For Fruit Cleaning Impurities And Sorting, Liu Zhiyong, Liu Junxia, Yang Jiapeng, Wang Xiaohui, Hai Ling, Liu Wen
Food and Machinery
The study developed an automatically cleaning impurity and sorting device of tomato sauce production line. The device is constitutes with the bracket, sprocket wheel, sprocket roller sieve, discharging tray, gear motor, photoelectric sensor and automatic control system. By the experimental analysis, the average sorting fruits selection rate of the device is as high as 97%, average lump impurity removal rate was 78%, average strip impurity removal rate was 99%, Suitable for continuous treatment of a large number of raw materials containing impurities, to meet the actual needs of production.
Study On A New Type Of Continuous Belt Rice Steamer,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study On A New Type Of Continuous Belt Rice Steamer, Hou Yaru, Liu Yude, Liu Yongxin
Food and Machinery
A new prototype of continuous belt rice steamer was proposed. Firstly, an introduction of working principle was made, and then by experiments and calculations, the parameters for steaming and cleaning processes were obtained respectively. The problems were also illustrated, such as running speed in steaming, how to controlling of the rice softness, and the operation of the spray system. Experimental results showed that the newly presented rice steamer had numerous benefits, such as simplified structure, fewer breakdown proportion, less service requirements, adjustable output, integration of cooking and cleaning,etc, which make it fit the concept for modern product design.
Contents And Changes Of Main Fatty Acids In The Linseed Oil,
2016
Shanxi Agricultural University in Food Science and Engineering College, Taigu, Shanxi 030801, China
Contents And Changes Of Main Fatty Acids In The Linseed Oil, Lu Yinjie, Hao Liping, Guo Yuxuan
Food and Machinery
The composition and contents of the main fatty acids were analyzed by gas chromatography (GC) in the linseed oil. The changes of the main fatty acids and peroxide value in the linseed oil during the storage were analysed by ccelerated oxidation method. The results showed that five kinds of main fatty acids are included in linseed oil, namely linolenic acid, linoleic acid, oleic acid, palmitic acid and stearic acid, and 53.6% of them was linolenic acid. With the extension of storage time, the contents of every kind of unsaturated fatty acids in linseed oil decreased, showing a linear relevance to …
Research On Effects Of Chicken Eggshell Dark Spots On Chicken Egg Storage,
2016
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Research On Effects Of Chicken Eggshell Dark Spots On Chicken Egg Storage, Zhang Mingrong, Ye Jinsong, Zhang Zili, Li Xinyang, Wang Chengcheng, Cai Yunqiong
Food and Machinery
The egg shells with different dark spots coverage (0%, 10%, 30%, 60%) were selected to study the influence of dark spots on the eggs’ storage properties. The quality indexes of eggs including freshness indexes (weight loss, relative density, yolk index, egg white pH value, Haugh unit, etc.) and microbial indexes(total bacterial counts, E. coli, mold, Salmonella, etc.)were analysed during storage. The results showed that the rate of freshness declined and microbial growth of dark spots eggs were faster than those normal. Morover, with the increase of egg shell dark spots coverage, the freshness declining and the microbe growing became faster …
Study On Mutagenic And Anti-Mutafenic Effect Of Korean Soybean Paste With Different Storage Period,
2016
School of Medical Sciens, Yanbian University, Yanji, Jilin 133002, China; School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
Study On Mutagenic And Anti-Mutafenic Effect Of Korean Soybean Paste With Different Storage Period, Li Xue, Shi Dejun, Huang Baishen, Xu Bin, Cui Chengbi
Food and Machinery
In order to explore the mutagenic and anti-mutagenic effect on the different storage periods of Korean soybean paste. In this study, on the basis of detecting mutagenicity effect by modified Ames test, and detecting the anti-mutagenic effects of the Korean soybean paste samples with different storage time have on Mouse bone marrow micronucleus test. Result: the mutagenicity of Korean soybean paste were negative; Anti-mutagenic effect were enhanced with the extension of storage time and the concentration, the anti-mutagenic effect of TA100 and TA98 strains induced by Trp-p-1 and MNNG reached the maximum value at 12 months of storage. And there …
Comparative Analysis Of Storage Characters On Main Breeds Of Celery In Beijing,
2016
Department of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
Comparative Analysis Of Storage Characters On Main Breeds Of Celery In Beijing, Guo Zhenlong, Chen Xiangning, Xu Li, Zhang Qi, Zhao Ruixue
Food and Machinery
Eleven kinds of celery in Beijing were used. Six Indices including water content, chlorophyll content, respiration intensity, relative conductivity, cellulose content and lignin content of celery were measured. The results showed that, during the storage period, water content in Japanese Small Parsley and White Celery decreased sharply; chlorophyll content in Majiagou, Emperor and Jade Emperor maintained at a high level, but it is low in Purple Celery and White Celery, while the lowest level appeared in Jade Emperor and White Celery; White Celery entered the stage of senescence in the 1st day with the respiratory top; White Celery and Purple …
Effect Of Ventilation Cooling Technology By Cover Surface And Guiding Flow On Paddy Quality During Storage,
2016
College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
Effect Of Ventilation Cooling Technology By Cover Surface And Guiding Flow On Paddy Quality During Storage, Wu Xiaojuan, Wu Wei, Gao Chongming, Chen Liang
Food and Machinery
Ventilation cooling technology by cover surface and guiding flow was used to store paddy, and effects of storage on moisture content, yellow-colored rice, fatty acid value, tasting score value of milled rice, husked rice yield, head rice yield of paddy were investigated respectively. Compared to conventional storage, the results indicated that the application of ventilation cooling technology by cover surface and guiding flow could decrease moisture content loss of paddy as 0.5%. Moreover, the content of yellow-colored rice was found remaining at around 0.1%, lower than that of the control storehouse as 0.8%, and fatty acid value was 19.2 mg …
Effect Of Storage Conditions On Nutritional Quality Of Sunflower Seeds,
2016
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
Effect Of Storage Conditions On Nutritional Quality Of Sunflower Seeds, Zhu Shuilan, Feng Jianxiong, Liu Guangxian, Min Hua, Zhou Jinying
Food and Machinery
No abstract provided.
Effect Of Packing Materials And Methods On Quality Of Duck Meat During Storage,
2016
Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China; Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovatio
Effect Of Packing Materials And Methods On Quality Of Duck Meat During Storage, Wu Wenjin, Wang Lan, Ding Anzi, Xiong Guangquan
Food and Machinery
The study was to investigate the effect of packing materials (PVC, composite aluminum foil bag) and methods (generally packing, vacuum packing) on the quality of duck meat during the storage at 4 ℃. The results showed that the duck meat packed with the same method, which packed with the aluminum foil bag material have maintained good color and water holding capacity. The value of the total volatile basic nitrogen was low, and the value of pH was stability. The quality of duck meat packed with the aluminum foil bag material was better than packed with PVC. The duck meat packed …
Study Of Storage Conditions On Monascus Purpureus Spore Viability,
2016
Academy of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
Study Of Storage Conditions On Monascus Purpureus Spore Viability, Li Yongbo, Li Jing, Song Lisha, Xiao Guoxue, Ma Yuan
Food and Machinery
Using the spore germination rate as evaluation index, study the effects of light, storage temperature, oxidation reduction potential, metal ions and low concentration of lactic acid on Monascus purpureus congjiang var. spore viability. The results showed that at the 2 ℃low-temperature storage, darkness, adding 400 μg/mL of VC, adding 1% lactic acid were beneficial to the Monascus purpureus congjiang var. spore viability. With the addition of 400 μg/mL VC had the highest activity, spore germination rate reached 74.22%; treatments of light, ultraviolet rays, 0.1% H2O2, Monascus purpureus congjiang var. spore germination rate were …
Structure-Activity Relationship Of Nf-Κb Inhibition From Resveratrol Analogues,
2016
School of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou, Jiangsu 221140, China
Structure-Activity Relationship Of Nf-Κb Inhibition From Resveratrol Analogues, Liu Lianxin, Liu Yu, He Weiping
Food and Machinery
Based on the NF-κB inhibition data provided by literature, the descriptors of 17 resveratrol analogues were obtained though the iterative method for optimization, according the approach of quantifying substituent and substituted positions. The Qantitative Structure-activity Relationship model was built up by using multiple linear regression analysis. The results showed that the sequence of substituents to inhibit the activation of the oncogenic transcription factor NF-κB was -OH ＞-Naphthyl ＞-CF3 ＞-MeO ＞-Me2N ＞-F, and the NF-κB inhibition of 3th substituted position was greater than the one of 4th substituted position, and the inhibition of 4th substituted position was greater than the one …
Extraction And Purification Of Polysaccharide From Spirulina And Its Anti-Colonic Adenocarcinoma Capacity,
2016
College of Food Science, South China of Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Province Engineering Research Center for Bioactive Natural Products, Guangzhou, Guangdong 510642, China
Extraction And Purification Of Polysaccharide From Spirulina And Its Anti-Colonic Adenocarcinoma Capacity, Wang Qun, Chen Shike, Li Haoyao, Chen Xuexiang, Cao Yong
Food and Machinery
The polysaccharide was from Spirulina powder by the means of hot water extraction after repeated freezing-thawing cycles and ultrasonic treatment. The effects of lasted time and extraction temperature and time, ratio of solid to liquid and times of extraction on polysaccharide yield were studied by single factor and orthogonal experiments. PSP was separated into PSP-3 by membrane separation techniques, and it was investigated by MTT assay on colon adenocarcinoma cells (Caco-2 cell growth inhibition) to determine the optimal concentration. Finally, the molecular of PSP-3 was determined by gel permeation chromatography (GPC). Experiment results showed that the optimum conditions were as …
Effects Of Blueberry Anthocyanin On Organ Tissue Antioxidant Defense Function In Experimental Diabetic Mice,
2016
Dalian Nationalities University, Dalian, Liaoning 116600, China
Effects Of Blueberry Anthocyanin On Organ Tissue Antioxidant Defense Function In Experimental Diabetic Mice, Wei Yanshuang, Tian Mixia, Zhang Meijiao, Yuan Fenghao
Food and Machinery
To study the effects of blueberry anthocyanin on organ tissue antioxidant activity in experimental diabetic mice. The instreptozotocin-induced diabetic mice were divided into different groups. Diabetic mice were administered for 4 weeks, Malondialdehyde content, the activity of superoxide dismutase and glutathione peroxides, total antioxidant capacity, inhibiting ability of hydroxyl radicals on organ tissue were determined. The experimental data showed that model with blueberry anthocyanin group compared with model control, the content of Malondialdehyde were significantly reduced (P<0.05) while glutathione peroxidase，superoxide dismutase and total antioxidant capacity, inhibiting hydroxyl free radical ability increased markedly in the tissue of all organ (P<0.05). It shows that Blueberry anthocyanin can enhance the cell tissue antioxidant activity.
