Design And Experiment On Automatic Chain Head-Cutting And Back-Opening Machine For Shrimp With V Groove,
2015
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071001, China
Design And Experiment On Automatic Chain Head-Cutting And Back-Opening Machine For Shrimp With V Groove, Zhao Qinglong, Zhang Xiuhua, Wang Zehe, Yi Jinggang, Yang Shuhua
Food and Machinery
No abstract provided.
Improvement And Simulation On Transmission System And Transverse Sealing Mechanism Of Automatic Vertical Packaging Machine,
2015
School of Mechanical & Automotive Engineering, Hubei University of Arts & Sciences, Xiangyang, Hubei 441053, China; Collaborative Innovation Center of Hubei Province for Auto Parts Manufacturing Equipment Digitization, Xiangyang, Hubei 441053, China
Improvement And Simulation On Transmission System And Transverse Sealing Mechanism Of Automatic Vertical Packaging Machine, Liu Haisheng, Zhang Jun, Li Han, Xie Bangyin
Food and Machinery
The composition, working principle and technical requirement of automatic vertical packaging machine are discribed.The transmission systems and eccentric sprocket with variable speed are designed. Applying dimension-driven technology and “formula” function of Solidworks software, parametric design and modeling of automatic vertical packaging machine are realized. The simulation results show that larger drive sprocket limit angle can be obtained by increasing center distance of eccentric sprocket mechanism, and the heat sealing point of transverse sealing mechanism and sprocket offset corresponding packet length can be determined from the output movement characteristics of eccentric sprocket mechanism, this can improve the design quality and efficiency …
Research On Shell-Cracking Equipment And It's Working Parameter,
2015
College of Food Science & Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
Research On Shell-Cracking Equipment And It's Working Parameter, Huang Yafang, Li Ke, Li Zongjun, Li Luoming
Food and Machinery
Bayberry seed shell-cracking equipment and it's working parameters were researched. The special equipment for that was prepared, and the optimization working parameters for bayberry seed shell cracking was achieved. Those optimal parameters are as follows: the cracking rotor runs 120r/min, the cracked rate for the first level bayberry nuclear 98.75% with the roller spacing 6.5 mm, and the naked seed obtained is 11.62%; for the second level, the cracked rate is 95.98% at roller spacing 3.5 mm, and naked seed obtained is 11.21%; for the third level, the parameters are 90.80%, 3.5 mm, and 9.91%. By statistical analysis, total shell …
Design Of Automatic Spiral Corn Sheller By Extruding And Rubbing Method,
2015
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228, China
Design Of Automatic Spiral Corn Sheller By Extruding And Rubbing Method, Zeng Xiongmei, Zhang Yan, Ma Yan
Food and Machinery
Presently, the feeding of the corn thresher is controlled artificially . The uneven feeding speed directly affects the life of machine and the degree of corn threshing. Meanwhile, the traditional corn threshers were designed basing on hitting principle, which would damage the corn grain significantly. In view of these factors, a kind of automatic control system which is based on STM32, is used to control the extrusion and rubbing on corn thresher.The system, controlled by STM32, achieves the automatic feeding through the stepper motor, accomplishes the corn threshing as well as the separation of grain corn and corn cob by …
Prediction Model Of Flat Peach-Mass Based On External Characteristic Information,
2015
College of mechanical and electrical engineering, Shihezi University, Shihezi, Xinjiang 832000, China
Prediction Model Of Flat Peach-Mass Based On External Characteristic Information, Jiang Wei, Wen Baoqin, Wu Jie, Li Ling, Feng Zhe, Xu Hubo, Wang Zhipeng
Food and Machinery
Using the computer image processing technology to analyze three geometric parameters of the flat peach (i.e. the diameter of flat peach in the suture midline, the diameter perpendicular to the suture midline and the thickness). The prediction model of flat peach-mass was established based on external characteristic information. And through the analysis of multiple linear fitting, found the prediction model of the measured values and flat peach-mass. By comparing goodness of fit of different models based on different parameters, the optimal quality prediction model was established. The MATLAB R2014a software acquired the pixel value of the corresponding geometric parameter. The …
Nc Machining Process Of Ball Joint,
2015
Hebei University of Technology, Tianjin 300401, China
Nc Machining Process Of Ball Joint, Wang Yuehua
Food and Machinery
The NC machining is the most effective processing method of complex structure and high precision requirements of the parts with. The ball joint, with complex structure and high precision, is the key component of the oil and gas connection, hard to machine, and should be used in NC machining. The ball joint of NC machining parts drawing, including structure analysis of NC machining process, fixture and clamping scheme selection and programming parts etc.. Through comprehensive analysis of these aspects, completes the processing of ball joints in CNC milling machines.
Research On Control System Of Tea Constant Temperature Drying Machine Based On Fuzzy Pid,
2015
Inner Mongolia University for the Nationalities College of Mechanical Engineering College, Tongliao, Inner Mongolia 028000, China
Research On Control System Of Tea Constant Temperature Drying Machine Based On Fuzzy Pid, Wu Xiaoqiang, Li Yali, Zhou Hongjie, Zhao Yongjie
Food and Machinery
The tea with a coal stove drying machine has high energy consumption, low thermal efficiency problems, mostly adopts manual control, causes the tea drying temperature is not stable, and effect of tea quality stability. Therefore, by using fuzzy control technology to control the temperature of hot air, according to the temperature of hot air from blast furnace, flue gas quantity is adjusted automatically through the inverter, to control hot temperature reaches a constant, to meet the need of drying at the same time, reduce the energy consumption, and ensure the quality of tea. Finally, the of fuzzy PID temperature control …
Design Of Mechanical Steaming Bucket Feeding Control System Based On Plc,
2015
Mechanical and Electronic Engineering Department, Jiangsu Food & Pharmaceutical Science College,Huaian, Jiangsu 223005, China
Design Of Mechanical Steaming Bucket Feeding Control System Based On Plc, Li Hong, Hua Yong
Food and Machinery
Designed a PLC control system of steaming bucket feeding based on the machine vision. The feeding system can realize the artificial simulation of feeding steaming bucket when fermented grains get wet. The result indicates that this kind of operation control system is easy, safe and reliable, with low failure rate. It can greatly reduce the manual labor, and satisfies the requirements of production technology.
Optimal Design On Double Isolation System Of A Small Pulverizer,
2015
Nanjing Institute of Industry Technology, Nanjing, Jiangsu 210023, China
Optimal Design On Double Isolation System Of A Small Pulverizer, Zhu Xiulin, Li Chengqing, Weng Xiuqi
Food and Machinery
The simplex optimal design of the parameters of a small pulverizer's double isolation system has been improved, based o n the analysis of the effects of dynamic parameters of double isolation system on isolation performance, which was built upon the graphical and quantitative analysis in MATLAB. The noise has been reduced by 12.1 dB after change vibration isolators, so that the noise of the pulverizer has been cut to the permissible range.
Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System,
2015
College of Life Science and Engineering, Shaanxi University of Science and Technology, Xian, Shaanxi 710021, China
Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System, Yi Jianhua, Dong Xinling, Zhu Zhenbao, Zhao Xuemeng
Food and Machinery
In order to study the mechanisms of different inhibitors such as 4-HR, oxalic acid, phytic acid, and benzoic acid on apple polyphenol oxidase (PPO), chlorogenic acid was chosen as substrates in a model apple juice. The results show that the inhibitory mode of 4-HR and oxalic acid were found to be of the competitive type since Km values increased with increasing 4-HR and oxalic acid concentration and Vmax value remained unchanged. Phytic acid was the mixed inhibitor whereas benzoic acid was a noncompetitive inhibitor. This study will provide a theoretical basis for controlling enzymatic browning in apple juice.
Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples,
2015
Liaoning Institute of Pomology, Yingkou, Liaoning 115009, China
Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples, Guo Dan, Han Yingqun, Hao Yi
Food and Machinery
Using the ‘Qiufuhong’ apples as the materials, the changes of fruit quality and physiology activity under cold storage and 7 days shelf-life after cold storage were studied. The result showed that, the ‘Qiufuhong’ apples had the respiration climacteric, the respiration climacteric of cold storage fruits happened at 98 days and the shelf-life fruits happened after 70 days cold storage, the cold storage fruits had the lower PPO activity and higher POD activity, and the activity peak were all delayed, the quality of ‘Qiufuhong’ apples became inferior and weight loss ratio enhanced quickly after 126 days cold storage and 98 days …
Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage,
2015
Yangjiang Vocational and Technical College, Yangjiang, Guangdong 529566, China
Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage, Yu Ming, Chen Haiqiang, Liang Zuanhao, Ye Yunqing, Yang Gongming
Food and Machinery
The color parameters(L, a, b,ΔE), lycopene content and β-carotene content of papaya pulp were determined, to study the color change of papaya pulp by liquid-immersed quick-freezing during frozen storage. The result showed：During storage, The color stability of papaya pulp by liquid-immersed quick-freezing was better than that by air convection freezing. The degradation of lycopene was the major cause of color change. Compared with the air convection freezing, liquid-immersed quick-freezing can improve the lycopene degradation activation energy by nearly 2 times, better for inhibiting the degradation to maintain stable color.
Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage,
2015
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage, Xie Jing, Wang Tai, Yang Shengping
Food and Machinery
Fresh-cut eggplant is popular with consumers because of its instance and hygiene, however, its shelflife is limited. To prolong the shelflife of fresh-cut eggplant, the effects were studied for modified atmosphere packaging (MAP, 2% CO2＋5% O2＋93% N2) and the combined treatment of preservative solution (1.5% chitosan+10% ascorbic acid+1% CaCl2+2% citric acid) and MAP on the quality of fresh-cut eggplant. The quality indices including sensory quality, browning degree, firmness, polyphenoloxidase (PPO) activity and total bacterial counts were detected during 10 days of storage at (10±1) ℃. After 8 days of storage, the L …
Effects Of Controlled Atmosphere, Ozone And 1-Mcp On Chayote Quality During Storage,
2015
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Effects Of Controlled Atmosphere, Ozone And 1-Mcp On Chayote Quality During Storage, Li Yu, Qin Wen, Li Jie, Guo Yuanzhao
Food and Machinery
Three preservation methods including controlled atmosphere (5% O2+5% CO2+90% N2), ozone(5 mg/L), and 1-MCP(900 nL/L)were used on chayote stored at (9±1) ℃ and relative humidity 90%～95% to investigate the changes of storage quality during storage time. The results showed that the fruits of three treatment groups had maintained better quality compared with the untreated group. Meanwhile, the respiratory climacteric peak of group treated with 1-MCP was 15 days later than other groups which showed up on 15th d. What's more, with the lowest respiration rate at 4.27 mg CO2/(kg·h) on 90 …
Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits,
2015
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits, Qiu Jiarong, Wang Zejin, Zhang Liangqing, Lin Zhenshan
Food and Machinery
Banzai banana was treated by 0 ℃ cold shock 2, 3, 4, 5 h and 3 ℃ cold shock treatment 4, 6, 8, 10 h, stored at (8±0.5) ℃ of 30 d, ripened at (20±0.5) ℃ of the constant temperature box, and the chilling injury symptoms and postripeness were observed. And 3 ℃ cold shock treatment 6 h of banana fruits were regularly sampled and measured cold resistance physiological indexes during the period of (8±0.5) ℃. The results showed that: compared with the control group, 3 ℃ cold shock 6h could significantly reduce the chilling injury index, improve the quality …
Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection,
2015
Food College of Shihezi University, Shihezi, Xingjiang 832000, China
Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection, Tian Pan, Lu Shiling, Guo Sujuan
Food and Machinery
Mutton's biochemical, physicochemical and microbial indexes were measured with a temperature-time indicator system based on lipase detection in the cold chain logistics of mutton. These indexes include TVBN, POV, shear force, the total number of microorganisms, pH, muscle color odor, flexibility, organization morphological etc. The results showed that the color of the indicator card was associated with the freshness of mutton directly. When the mutton was at first grade, the pH of the mixed indicator was greater than 7.5, the color was purple, blue, green, blue, turquoise. When at second grade, the pH of mixed indicator was 7.50～6.80, the color …
Study On In Vitro Antioxidant Activity Of Starfish Asterina Pectinifera Bodywall Polysaccharide Using Electron Spin,
2015
Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Study On In Vitro Antioxidant Activity Of Starfish Asterina Pectinifera Bodywall Polysaccharide Using Electron Spin, Liu Shan, Li Nan, Fu Hui, Xu Zhe, Chang Sijia, Qin Lei, Dong Xiuping, Qi Hang
Food and Machinery
The raw polysaccharide and refined polysaccharide were prepared from the body wall of fresh starfish Asterina pectinifera. The scavenging capacity of the raw polysaccharide and refined polysaccharide on hydroxyl radical,DPPH radical and superoxide anion were detected using electron spin resonance (ESR). The result indicated that the polysaccharide from the body wall of fresh starfish Asterina pectinifera possessed a certain scavenging capacity. And this scavenging capacity was enhanced with concentration rising. The IC50 values of three radical scavenging activities of raw polysaccharide were 59.56,27.29,31.36 mg/mL and the IC50 values of three radical scavenging activities of refined polysaccharide are 44.96,13.97,3051 …
Study On Active Antibacterial Constituents Of Chinese Herbal Formulation Extract,
2015
College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei 071001, China
Study On Active Antibacterial Constituents Of Chinese Herbal Formulation Extract, Liu Min, Zhou Qian, Hao Hongwei, Wang Weilin, Liu Xinyu, Zhao Wen
Food and Machinery
The research was aimed to investigate the antibacterial active ingredient of Chinese herbal formulation extract. Different concentration of ethanol was used to process the water extract of the Chinese herbal formulation, in order to remove the impurity in the water extract. Four polarity extracts were obtained by using different polarities of solvents such as n-hexane, ethyl acetate, n-butanol and water. The antibacterial ability of each polar parts was judged according to the size of the antibacterial circle. 70% concentration of ethano1can effectively remove the impurity in the water extract which can reduce the interference in the separation of active constituents. …
Study On Polysaccharide Ultrasonic-Assisted Extraction Process And Antioxidant Activity In Sporophyll Of Undaria Pinnatifida,
2015
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Study On Polysaccharide Ultrasonic-Assisted Extraction Process And Antioxidant Activity In Sporophyll Of Undaria Pinnatifida, Dong Xiufang, Li Nan, Han Dong, Feng Dingding, Fu Hui, Jiao Yang, Xiong Xin, Qi Hang
Food and Machinery
Polysaccharide yield was as index, and optimal ultrasonic-assisted extraction process of polysaccharides from sporophyll of Undaria pinnatifida was investigated by Box-Behnken design based on single factor tests. Meanwhile, the antioxidant activity of the polysaccharide was also studied by electron spin resonance (ESR) technology. It turned out that the optimal extraction conditions were as follow: ratio of water to material was 90︰1 (V∶m), ultrasonic time was 6.5 min and ultrasonic power was 440 W, extraction time was 2 h, respectively. Polysaccharide yield achieved 7.71% under that condition. And the polysaccharide from sporophyll of Undaria pinnatifida gave potent scavenging activity against DPPH· …
In Vitro Antioxidant And Antimicrobial Activities From Longan (Dimocarpus Longan Lour.) Seed Extracts,
2015
College of Food, Agricultural University of South China, Guangzhou, Guangdong 510642, China
In Vitro Antioxidant And Antimicrobial Activities From Longan (Dimocarpus Longan Lour.) Seed Extracts, Zhou Kai, Hu Zhuoyan, Zhou Molin, Zhao Lei
Food and Machinery
Discussed the antioxidant and antimicrobial activities in vitro of different polarity parts in longan seeds, and effective parts were selected. The total polyphenol contents and the antioxidant activities of different polarity parts in 95% ethanol extract from longan seeds were determined by Folin-Ciocalteu method and ABTS assay, DPPH assay, pyrogallol autoxidation assay and phenanthroline-Fe2+ reaction system, respectively. Meanwhile, their antibacterial activities were evaluated by oxford-cup method. The results showed that the ethyl acetate extract had the highest content of total polyphenols, which was (693.51±9.52) mg/g among the four extracts. The four extracts had a relatively weak scavenging effect on …
