Application Of Reverse Engineering Technology In Food Machine,
2015
Shanxi Institute of Mechanical and Electronic Engineering, Changzhi, Shanxi 046011, China
Application Of Reverse Engineering Technology In Food Machine, Li Fenxia, Yang Jieming
Food and Machinery
In the CAM guide development process of automatic wonton machine, presents a new method of digital design and manufacturing of complex parts based on reverse engineering. The reverse engineering technology was used to realize the product development by the study of product data acquisition, the point cloud processing, surface fitting, surface parameterization modeling, digital manufacturing stages. Established the strategy of data acquisition, put forward the different method of point cloud processing, designed the scheme of surface parameterization modeling, and inspected surface quality and manufacturing process using modern means. Solved the time-consuming traditional top-down design, test difficulty and high cost, and …
Design Of Processing Docking Platform Of Food Machine Based On Three Dimensional Image Calibration,
2015
Chongqing College of Electronic Engineering, Chongqing 401331, China
Design Of Processing Docking Platform Of Food Machine Based On Three Dimensional Image Calibration, Fu Wen, Li Xiang
Food and Machinery
Docking process occurs in food machinery processing, the accuracy of the docking process can directly affect the later process successfully. In order to solve the problem of low docking accuracy which depends only on the signal sensors, the design method of processing docking platform based on three dimensional image is afforded, by analyzing the influence of three-dimensional image mechanical calibration principle of docking process, and acquiring the feature points in the optimal docking area of a large number of the three dimensional docking images which can be chosen based on local brightness, ratio of contrast, information of structure, the three …
Effects Of Grating Moire Fringe On Food Packaging Printing,
2015
Haikou College of Economics, Haikou, Hainan 571127, China
Effects Of Grating Moire Fringe On Food Packaging Printing, Zheng Li
Food and Machinery
Combined with grating in food packaging materials, optical properties and the halftone image and network technology, studied the anti-counterfeiting grating moire fringe of printing forming rules. Explored the new technology of food packaging, and adopt the method of theoretical calculation of moire fringe formation and distribution characteristics. And the analysis and calculation are verified by experiments. According to the actual situation of food packaging grating printing, and the laws of the moire fringe formation, the results showes that choosing suitable grating and screen printing and network Angle/grating line ratio, can effectively eliminate or weaken the influence of the moire fringe.
Preparation And Research On Microwave Modified Blended Protein Film,
2015
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Preparation And Research On Microwave Modified Blended Protein Film, Wang Na, Gao Yuzhe, Wang Qingfeng, Xiao Zhigang, Wang Peng, Li Zhe
Food and Machinery
With the soy protein isolated(SPI) and zein as the raw material, through modified the zein by microwave to make the microwave modified blended protein film. Selecting the protein liquid volume ratio of SPI and modified zein, ethanol content, pH of film-forming liquid and water bath temperature as studying factors, the mechanical properties of blended film (breaking strength and fracturing distance) as targets for single factor experiment was studied. And the microstructure, thermal characteristics and FT—IR of the microwave modified blended protein film were also studied, which was obtained by the best ultrasonic film-forming conditions. The results showed that the blended …
Changes Of Rice Bran Glutelin Functional Properties Caused By Rancidity During Storage,
2015
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
Changes Of Rice Bran Glutelin Functional Properties Caused By Rancidity During Storage, Wu Wei, Ye Jianfen, Cai Yongjian, Lin Qinlu
Food and Machinery
Fresh rice bran which stored in a condition of 25 ℃ and 85% of relative humidity for different period were used to prepare different rancid extent of rice bran. Rice bran glutelin were prepared after defatting of rice bran, and effects of rice bran rancidity on the functional properties of rice bran glutelin were investigated. The results indicated that rice bran glutelin carbonyl content increased as storage time increased, which indicated that storage of rice bran lead to oxidation of rice bran glutelin. Solubility of rice bran glutelin decreased by 40% as storage time increased. As storage time increased, water …
Effect Of Sodium Alginate Composite Film On Preservation Of Shelled Seed Of Xiang Lotus,
2015
Department of Food and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha University of Science and T
Effect Of Sodium Alginate Composite Film On Preservation Of Shelled Seed Of Xiang Lotus, Li Xianghong, Wang Jianhui, Jin Na, Liu Yongle, Yu Jian, Wang Faxiang
Food and Machinery
The effect of different composite films (citric acid, EDTA-Na2 and alginate) on preservation of fresh lotus was studied. Soluble solids content (SSC), net photosynthetic rate, polyphenol oxidase (PPO) and peroxidase (POD) activities of fresh lotus seeds and color variation of fresh lotus shell were investigated at the storage temperature of 4 ℃. Preservative formula with better preservation effect was selected through orthogonal design. The results showed that the best formula of the composite film was composed of 0.3% of citric acid, 0.015% of EDTA-Na2 and 2.5% of alginate, which improved the quality of fresh lotus significantly. The composite …
Effect Of Dense Phase Carbon Dioxide On Quality Of Pre-Packaged Braised Pork Dishes During Storage,
2015
Henan Province Food Industry Rearch Institute Co., Ltd., Zhengzhou, Henan 450053, China
Effect Of Dense Phase Carbon Dioxide On Quality Of Pre-Packaged Braised Pork Dishes During Storage, Yang Lixin, Zhao Yaxu, Wang Jianzhong
Food and Machinery
In order to explore technological feasibility of cold sterilization in Chinese dishes, the changes of physicochemical property, microorganism and sensory quality of pre-package Braised pork by the processing of dense phase carbon dioxide (DPCD) were studied. Results indicated that DPCD could extend the shelf life of pre-package Braised pork to over 90 days. Compared to the high-temperature processing, DPCD could substantially suppress the growth of microorganism, inhibit the accumulation of TVB-N and decelerate lipid oxidation, and keep a better taste, odor and texture as the fresh sample from sensory evaluation during the storage period of pre-packaged Braised pork.
Effect Of Pulsed High Pressure Treatment On Preservative Properties Of Vacuum-Packed Roast Chicken,
2015
Henan Institute of Science and Technology, Xinxiang, Henan 453000, China
Effect Of Pulsed High Pressure Treatment On Preservative Properties Of Vacuum-Packed Roast Chicken, Liu Qinhua, Li Bin, Pan Runshu, Ma Hanjun
Food and Machinery
In order to evaluate the effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken, the amount of microorganism, the amount of lactic bacteria, pH value, TBARS value, sensory evaluate were studied. Results showed that pulsed high pressure treatments were effective in reducing microbial populations of roast chicken, and the microbial populations were lower over the storage period; the pH value and the TBARS value increased by pulsed number increasing, and they increased first and then decreased over the storage period; the effect of pulsed high pressure treatment on the sensory quality of roast chicken was negligible. …
Study On Contact Pressure And Mechanical Damage Of Apple Under Compression Using Pressure-Sensitive Film,
2015
College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832003, China; Research Center of Oasis Agricultural Mechanization, Ministry of Education, Shihezi, Xinjiang 832003, China
Study On Contact Pressure And Mechanical Damage Of Apple Under Compression Using Pressure-Sensitive Film, Feng Zhe, Wu Jie
Food and Machinery
In order to accurately predict the bruise area of apple subjected to compressive loading, the pressure distribution characteristics for apple compressed at different loads was investigated by the pressure-sensitive film technique combined with apple bruise measurements. Furthermore, the relationship between contact pressure area and bruise area was investigated and the range of pressure area that closed to the bruise area was determined. The result showed that the value of apple flesh failure stress was 0.29 MPa. Pressure distribution on the pressure-sensitive film showed that pressure of 020～0.40 MPa accounted for 72% of the total pressure area and taken the major …
Study On Safeguard Mechanism Of Food Logistics In International Sports,
2015
Department of Physical Education, Wuhan University, Wuhan, Hubei 430072, China
Study On Safeguard Mechanism Of Food Logistics In International Sports, Cheng Huijun
Food and Machinery
International sporting event food logistics is very important, is to decide whether it the key to the success of the event. The match supplies, which needed for safe and efficient, rapid and accurate delivery to the purchaser, is the goal of building event food logistics system. So, the event logistics demand forecast, logistics center location of the event, and the mode of operation of logistics, will be the event logistics security system building of the three pillars, and will be the event logistics security system building of the three pillars, which needed to be solved seriously study and practical.
Study On Gallic Acid-Modified Antioxidant Peptide From Agaricus Bisporus And Its Antioxidant Activities In Vitro,
2015
Life Science College, Anhui Science and Technology University, Bengbu, Anhui 233100, China; College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
Study On Gallic Acid-Modified Antioxidant Peptide From Agaricus Bisporus And Its Antioxidant Activities In Vitro, Zhang Qiang, Wu Caie, Zhu Changwei, Zi Shibo, Wang Cheng
Food and Machinery
With reducing power as the index of investigation, the preparation technology of gallic acid-modified antioxidant peptide from Agaricus Bisporus（GA—ABAP）was optimized by of orthogonal test and in vitro antioxidant activities of GA—ABAP. The results showed that the optimum preparation conditions of GA—ABAP were as followed: volume proportion of GA to ABAP of 5∶1, pH value of 11.0, heating time of microwave of 8 min. The comparison showed that the in vitro antioxidant activities of GA—ABAP prepared in this condition were remarkably improved, the reducing power and DPPH radical scavenging activity of GA—ABAP were 11.16 and 9.83 times higher than those of …
Preparation,Separation And Amino Acid Sequence Analysis Of Corn Oligopeptides With Antialcoholism Activity,
2015
The School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation,Separation And Amino Acid Sequence Analysis Of Corn Oligopeptides With Antialcoholism Activity, Ma Wei, Dai Jun, Chen Shangwei, Zhu Song
Food and Machinery
Corn oligopeptides(COP) were prepared via enzymatic hydrolysis of destarched corn proteins by Alcalase 2.4L. By investigated COP antialcoholism activity in vitro and in vivo, it is found that COP has highly antialcoholism activity. Meanwhile, the scavenging rate of blood alcohol concentration is positively correlated with the dose of COP. COP were separated by Sephadex G-15 gel chromatogram and RP—HPLC step by step, then fraction COPⅢ-17 was separated with highly antialcoholism activity. UPLC—Q—TOF—MS analysis showed that its amino acid sequence: P-Y-L-P-L-L-P-S.
Separation, Monosaccharide Composition And Molecular Weight Analysis Of Polysaccharide From G. Lucidum Mycelium,
2015
Food Academy of Jiangnan University, Wuxi, Jiangsu 214022, China
Separation, Monosaccharide Composition And Molecular Weight Analysis Of Polysaccharide From G. Lucidum Mycelium, Wang Haiyan, Dai Jun, Chen Shangwei
Food and Machinery
The polysaccharide was extracted from G. lucidum mycelium by submerged fermentation after previous hybird optimization. The polysaccharide of G. lucidum mycelium was separated by DEAE Sepharose fast flow column. Then we used high volume exclusion chromatography (HPSEC) to explore purity of three polysaccharide fractions and complete acid hydrolysis and PMP pre column derivatization RP—HPLC to measure the monosaccharide composition of them. At last, multi angle light scattering instrument combined with device (SEC—MALLS) was used to measure the Mw of polysaccharide fractions, while the slope of curves between the molecular rotation radius and molecular molar of moles inferred the space conformation …
Antioxidative Activity And Physical Property Of Polysaccharide From Ledum Palustre L.,
2015
Science and Technology College of Hubei University for Nationalities, Enshi, Hubei 445000, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China; College of Biological Sciences and Technology, Beijing Forestry Universit
Antioxidative Activity And Physical Property Of Polysaccharide From Ledum Palustre L., Zhang Qiaohui, Wang Jianzhong, Pang Jinhui, Cui Jie, Yang Zhe, Luo Xingwu
Food and Machinery
The polysaccharide was extracted from Ledum, and the content and characteristics of polysaccharide from Ledum were investigated by IR, UV spectra, thermal analysis (TG) and X-ray diffraction (XRD). The results from IR and UV spectra showed that the extracts containing the typical group of polysaccharide. It was noted that the content of Ledum polysaccharide was 69.95%. In addition, the antioxidant activity containing total reductive ability, scavenging ability for DPPH radical (DPPH·), hydroxyl radical (·OH) and superoxide anion radical (·O-2) were investigated. The results showed that the EC50 for scavenging DPPH·, ·O-2, ·OH were 0.52, 1.41, 1.71 mg/mL, which means …
Separation And Enrichment Of Polyphenols From Sunflower Kernel With Mcroporous Resin,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Separation And Enrichment Of Polyphenols From Sunflower Kernel With Mcroporous Resin, Xu Dandan, Zhang Wenbin, Yang Ruijin, Zhao Wei, Hua Xiao
Food and Machinery
An efficient preparative separation and enrichment process of polyphenols from sunflower kernel extracted by acid solution has been developed in the present study. 3-O-caffeoylquinic acid (CQA), 4-O-CQA and 5-O-CQA were identified as the main polyphenols in crude extract. The adsorption capacity and desorption ratio for total polyphenols of nine macroporous resins had been evaluated and XDA-1 resin was found to be the most suitable resin for the separation of polyphenols. It was found that ultrafiltration as preliminary treatment could improve the purity of crude extract from 4% to 15%. After that, the extract was submitted to XDA-1 resin column. The …
Optimization On Enzymatic Hydrolysis Process Of Soybean Protein By Grey Correlation Analysis,
2015
College of Food Science and Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Optimization On Enzymatic Hydrolysis Process Of Soybean Protein By Grey Correlation Analysis, Qu Lingling, Guo Changhui, Liu Lijie, Zhang Na
Food and Machinery
Single factor experiments were conducted to explore the influence of different effects on soybean protein enzymolysis. Based on this, the model of proteolytic digestion process was built according to the grey correlation analysis method to expand application of grey correlation analysis method in food field and provide quality soybean polypeptide resources for the food industry. Alcalase alkaline protease (4.4×104 U/g) was used to enzymatic hydrolysis soybean defatted soybean meal to preparate soybean peptides. The correlation coefficient of reaction pH, reaction temperature, reaction time, soybean defatted soybean meal addition and Alcalase alkaline protease addition were calculated by grey correlation analysis method. …
Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method,
2015
Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method, Liu Jingjing, Jin Linfeng, Han Yaoping, Wang Xuefeng, Dai Yangjun
Food and Machinery
The optimal enzymolysis conditions of preparing antioxidant peptide from Corbicula fluminea were optimized. On the basic of single factor experiment such as kinds of proteases, dosage of protease, the ratio of material to liquid, enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH, the effects of different factors and level on hydroxyl radical scavenging were researched by Box-Behnken center combination experiment and response surface analysis methods. The optimal hydrolysis conditions of preparing antioxidant peptide from Corbicula fluminea were that adding 0.94% neutral protease（by weight of Corbicula fluminea meat）, material to liquid ratio of 1∶2(m∶V), pH of 2.6，enzymatic hydrolysis temperature of 54.70 …
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma,
2015
College of Aquaculture and Life Science, Shanghai Ocean University, Shanghai 201306, China
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma, Diao Ya, Shen Heding, Cheng Zhiqing, Yao Lixiang
Food and Machinery
The optimal enzymolysis processing for Onchidium struma muscle protein extraction by trypsin was investigated by response surface methodology and orthogonal design on the basis on the basis of single factor. The results showed that the optimum enzymolysis processing conditions via response surface methodology were as followed: enzymolysis temperature 45 ℃, enzymolysis time 2.3 h, pH value 9.0 and liquid-solid rate 92︰1(V︰m). And by the Orthogonal design, were enzymolysis temperature 45 ℃, enzymolysis time 2 h, pH value 9.0 and liquid-solid rate 90︰1(V︰m). The extraction protein rates by these of two methods were 8.74% and 8.52% respectively.
Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2,
2015
Qujing Normal University, Qujing, Yunnan 655011, China
Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2, Shi Junyou, Jing Nianhua, Li Caixia
Food and Machinery
The supercritical CO2 extraction processing of flavonoids was optimized with Poacynum hendersonii leave as raw material. Firstly, the influences of the type and pH value for cosolvent were explored by single factor experiments. And the 70% ethanol with pH value of 10 was fixed as cosolvent. Then, the effects of extracting factors such as extracting pressure, temperature, time and cosolvent dosage, were investigated with orthogonal experiments. According to the researching report, the optimal process conditions were as follows: 150 g raw material, extraction temperature 45 ℃, extraction pressure 20 MPa, extraction time of 2 h, 70% ethanol with pH value …
Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust,
2015
Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China
Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust, Yang Fang, Yang Wanlin, Chen Jinyu, Shao Jinliang, Lan Shanshan
Food and Machinery
The extraction of total flavonoids from buckwheat hust was optimized by ultrasound-assisted ethanol extraction method. Through the optimization by single factor, with extraction efficiency of total flavonoids, the effects of ultrasonic extraction time, ultrasonic extraction temperature, ethanol concentration and material-to-liquid ratio of total flavonoids from buckwheat hust were investigated. Through the optimization by response surface method, the optimal extraction conditions were found. The experimental results showed that the best conditions were ethanol concentration 69%, material-to-liquid ratio 1∶51(m∶V), extraction time 30 minute and ultrasonic extraction temperature 59 ℃, the yield rate of total flavonoids was 3.542%.
