Study On Method Of Apple Grading Based On Hidden Markov Model,
2016
School of Mechatronics & Vehicle Engineering, East China Jiaotong University, Nanchang， Jiangxi 330013, China
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Food and Machinery
In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the …
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao
Food and Machinery
An experimental pistachio sorting device based on impact acoustic of pistachio was designed in the study. Judged by the integrated logarithmic decrement difference, the impact acoustic characteristics of pistachio caused by different microphone position, different falling height of pistachios and different tilt angle of collision block was compared and analyzed. The research shows that the result could achieve better sorting reliability under two conditions. First, when the angle between the microphone and the impact surface is 45° with the distance between the microphone and the impact point is about 10 cm; Second, when the pistachios falling height is between 70 …
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Food and Machinery
The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids …
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method,
2016
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo
Food and Machinery
Low field nuclear magnetic resonance (NMR) technique was used in this study to detect adulterated milk (mixed with water, salt, urea and sucrose) and pure milk, combining with principal component analysis method (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA)The results showed that adulterated milks showed a certain regularity distribution with adulterant proportion in the PCA score plot, and was easy to identify. PLS-DA and LDA were used to establish the discriminant models for all adulterated milks. The accuracy discrimination rates using these two methods to detect milk adulterated with water and urea both were 100%, …
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions,
2016
College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang
Food and Machinery
A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.
Determination Of Amino Acids In Spray-Dried Milk By Uplc,
2016
College of Tea and Food Technology of Anhui Agricultural University, Hefei, Anhui 230036, China
Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng
Food and Machinery
Established an UPLC method in determination the amino acids of dairy products, and detected the amino acid content of dairy products processed in different temperature, to identify the spray dried milk through the changes of amino acids contents and composition. The results showed that the calibration curve was linear in the range of 0.003 7～0.052 2 mg/mL of amino acids, the average recovery range of amino acid was from 97.45%～105.65%. It has the advantage of simple, rapid and accuracy in the determination amino acids. With the spray temperature changing, the content of amino acids were different. And the change of …
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment,
2016
Dalian Polytechnic University, Dalian, Liaoning 116034, China; Liaoning Seafood Processing Technology and Equipment Key Lab, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment, Zhang Xindan, Wang Huihui, Lu Jinshi, Wang Xuejun, Tao Xueheng
Food and Machinery
A new type of shellfish precooked processing equipment is designed. Horizontal slider mechanism, elevating device and precooked device structure are conducted . The corresponding three-dimensional solid model is constructed by use of the CATIA software and the simulation of the device is completed by it. Shellfish precooked equipment can realize the automation of shellfish products, which can reduce human consumption, improve work efficiency and achieve the original purpose of the design.
Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine,
2016
Technology School of Anhui Agricultural University, Hefei, Anhui 230036, China
Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine, Shi Mingming, Zhou Jie, Jin Yao, Kong Xiaoling
Food and Machinery
In order to improve the feeding rate of jujube, make jujubes fall into the cups and reduce the rate of the empty cup, the structure of hopper was designed, and the linear reciprocating mechanical vibration device was adopted in the hopper. The virtual simulation analysis of the vibration device was carried out with Adams software. The result shows that the optimum operating speed range of the vibration device is 250～350 r/min and 400～425 r/min, and the feeding efficiency of jujubes is the highest at this time. Finally through the test, the results and the simulation analysis are basically consistent.
Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion,
2016
College of Mechanic and Electrical, Tarim University, Alar, Xinjiang 843300, China; The Key Laboratory of Modern Agriculture Engineering of Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Alar, Xinjiang 84330
Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion, Shen Liuyang, Zhang Hong, Tang Yurong, Li Yong, Liu Yang, Li Wen
Food and Machinery
A kind of walnut cracking machine with self-grading extrusion which combined the walnut grading with cracking shell was designed and developed, which integrated the two working procedures of walnut grading and cracking shell. This machine mainly consisted of variable-frequency motor, frame, adjusting plate, grading device, cracking shell device, gap adjusting device and so on, and the cracking shell gap and the motor speed could be adjusted. The machine had the characteristics of compact structure, easily to be operated and so on. The Wen-185 walnut was selected as the test object, and the cracking shell tests of prototype were carried out. …
Design And Research On Control Node In Sucrose Crystallization Process,
2016
Guangxi Vocational & Technical College, Nanning, Guangxi 530226, China
Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai
Food and Machinery
Based on microwave technology, a safe, energy-saving and intelligent system is designed to perform online detection and control for sugar crystallization. This online detection and control system, with embedded operating system, is equipped with an embedded microprocessor and ZigBee wireless sensor networks. With the benefit of this system, automatic production machinery of sucrose can work reliably in workshops which are in bad working condition. Furthermore, in sucrose crystallization process, real-time online detection and control for parameters like supersaturation can also be improved. Automation of sugar boiling becomes feasible and quality of refined sugar will be raised to a higher level …
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature,
2016
Tea and Food Science College of Wuyi University, Wuyishan, Fujian 354300, China; Collaborative Innovation Center of Chinese Oolong Tea Industry, Wuyishan, Fujian 354300, China
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature, Huang Yan, Chen Yanzhu, Chen Rongbing, Zhang Jianming
Food and Machinery
Wuyi Rougui, packing by tin can, pot, aluminum foil bag, and kraft paper bag respectively, storing at room temperature for one year, were use to analyze storage quality the effect of the four different kinds of packages, valued by sensory evaluation and physical-chemical testing with sampling every three months. The results showed that within four kinds of packaging material in this test, the tin-storage was the best for Rougui, and its initial quality could be kept well. Both the aroma and taste maintained almost the same as one year before. The pot- and aluminium foil-bag were worse for storage of …
Research On Biological Activity Of Anthocyanins In Wild Blueberry,
2016
College of Food science & Technology, Shanghai Ocean University, Marine bio-pharmaceutical Department, Shanghai 201306, China
Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua
Food and Machinery
Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins …
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks,
2016
Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China; Key Laboratory of Forest Disaster Warning and Control in Yunnan Province, Southwest Fo
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua
Food and Machinery
The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS+· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The …
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals,
2016
Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, Guilin, Guangxi 541004, China; College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, Guangxi 541004, China
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia
Food and Machinery
In order to optimize the conditions of microwave assisted extraction of polysaccharides from Enteromorpha intestinals, the effect of 5 factors including microwave power, including the extraction duration, temperature, times of extraction and solid/liquid ratio on the extraction yield, which was investigated by the single factors in experiment. The extraction conditions were further optimized by the response surface methodology with the Design-Expert 8.0.5 software. The results showed that their effects were in the order of temperature > microwave power > times of extraction > extraction duration. The optimal extraction conditions of microwave assisted extraction of polysaccharides from E. intestinals were determined as followed: microwave …
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel,
2016
College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang, Sichuan 641112, China; Key Laboratory of Fruit Waste Treatment and Resource Recycling, Neijiang, Sichuan 641112, China
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel, Wang Jianhong, Yuan Wei, Han Pingdong
Food and Machinery
With dried Eleocharis Tuberosa peel as raw materials, polysaccharide in eleocharis tuberosa peel was extracted by ultrasonic-assisted complex enzyme. Influence of ultrasonic power, ultrasonic treatment temperature, ultrasonic treatment time, complex enzymatic constituent, amount of complex enzyme, on extraction of polysaccharide, were studied. The polysaccharide in Eleocharis Tuberosa peel was purified by water dissolution and ethanol precipitation. The structure of polysaccharide was characterized by IR. Antioxidation property of polysaccharide in Eleocharis Tuberosa peel was determined by UV-VIS spectrophotometer. The result showed that the optimal extraction condition of polysaccharide in Eleocharis Tuberosa peel, were ultrasonic power of 280 W, ultrasonic treatment temperature …
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction,
2016
Department of Biochemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Hunan University of Science and Engineering, Yongzhou, Hunan
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction, Chen Tiebi, Zhao Changhui, He Fulin, Deng Shengguo, Deng Xinbei
Food and Machinery
Polysaccharide was extracted from seeds of Citrus Grandis in Jiangyong using ultrasonic-assisted surfactant extraction. Based on the results of single-factor designs, three important factors including extraction temperature, extraction time and solid/liquid ratio were considered in the extraction process by the response Surface Method (RSM) with the Box-Behnken Design method. The results showed that the optimum extraction condition was as follows: ultrasound pretreated time of 4 min, extracting time of 50 min, extracting temperature of 71 ℃, SLS addition of 1.5%, and a ratio of solid/liquid of 1∶20 g/mL. The extraction yield of the polysaccharide could reach 4.69%.
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil,
2016
Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo
Food and Machinery
Orthogonal experiment was employed to optimize the extraction of linolenic acid from perilla seed by supercritical carbon dioxide extraction and the effects were investigated, such as extraction pressure, temperature, time and CO2 flow rate on main fatty acid composition contents. The results showed that the contents of palmitic acid and stearic acid were negatively correlated with extraction pressure and time, had a change trend of descend firstly then ascend coinciding with temperature and CO2 flow rate. Because the contents of oleic acid and linoleic acid had a change trend of descend firstly then ascend coinciding with CO2 …
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation,
2016
Key Laboratory of Southwest Mountain Forest Resources Conservation and Utilization, Southwest Forestry University, Kunming， Yunnan 650224, China
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation, Fan Fangyu, Jiang Shengwang, Cao Yin, Kan Huan, Liu Yun, Guo Lei
Food and Machinery
Using gelatin and arabic gum as the wall material, studied the production process of camellia seed oil microcapsule by complex coacervation. The preparation conditions were determined by observing the morphology of microcapsules and the embedding rate. The orthogonal experiment was carried out to determine the optimum conditions, storage conditions were determined by cumulative release experiments. It was demonstrated that microcapsules are round and well disperse in the high embedding rate conditions; the embedding rate was 88.49% when the complex coacervation was carried as following conditions with the wall material concentration 3%, the ratio of core material to wall material 1∶3, …
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef,
2016
School of Bio and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef, Long Men, Men Jiali, Zhan Ge, Du Qingfei, Zhou Di, Cai Huazhen
Food and Machinery
Fresh beef was used to study the effects of Curdlan and alcalase on shear force, cooking loss and sensory quality of chilled prepared beef, then the process was optimized. The result showed that, compared the control, Curdlan could has significant effect on the shear force, cooking loss and sensory quality of chilled prepared beef (P<0.05), but no significant on protein and alcalase had a significant hydrolysis of myofibrillar protein. Different level of Curdlan and alcalase had a significant (P<0.05) impact on the shear force, cooking loss of chilled prepared beef and could improve the sensory quality significantly (P<0.05). At last, the best tender process was Curdlan 5.43 mg/g, Alcalase 4.29 U/g and curing time 73.4 h from response surface results by quadratic regression and through the result of verification test, and the shear force, cooking loss, sensory evaluation was (0.96±0.006) kg, (19.96±0.36)%, 92.81±0.75, respectively. The relative error is less than 5%, which compared with the theoretical value. Then, the processes were accurate and apply to chilled prepared beef.
Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin,
2016
Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin, Gao Jia, Zhu Yongqing, He Hongyu, Luo Fangyao, Huang Chi
Food and Machinery
The optimal process conditions for R6 macroporous resin on industrial freshly squeezed lemon juice has been investigated, through one-factor-at-a-time tests and response surface analyasis based on Box-Behnken design. The results showed that all debitterizingconditions under investigation influenced seriously the naringin and limonin in lemon juice. Under the optimal debitterizing conditions, i.e. 4 g/100 g of resin, adsorption at 31 ℃ for 47 min, rotation at 120 r/min in juice pH 3.0±0.5 solutions, the actual debitterizing rate of naringin and limonin were 84.50% and 40.62% respectively, and this was close to the predicted value. Naringin and limonin contents in lemon juice …
