Development Of Aging Measuring Device For Flour Food,
2015
College of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China; Jilin Province Key Laboratory of Grain and Oil processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
Development Of Aging Measuring Device For Flour Food, Leng Jinsong, Zhu Zhu
Food and Machinery
Determination of the aging degree on flour food, used to measure by TA-XT2i texture analyzer, Differential Scanning Calorimetry(DSC), X-ray, Raman spectroscopy, Nuclear magnetic resonance spectroscopy, and α-amylase methods. But the these methods need expensive equipment, a lot of inspection instruments and reagents, well practicing operator, high maintenance costs. A flour food aging degree measuring device, the instrument adopts the electric motor control, can automatically measure and record from the field measurement data, overcomes the disadvantages of the above methods, manual and mechanical device operation in one, just simple training can operation, less subsidiary consumables can meet the laboratory use, and …
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine,
2015
Key Laboratory of Ministry of Education for Agricultural Equipment and Technology, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine, Hu Jianping, Yang Lihong, Yang Deyong, Huang Yingsa
Food and Machinery
Three-dimensional dicing machine has some advantages of high efficiency, compact structure and not easy to be clogged. However, there is always uneven phenomenon on the diced section, especially when cutting big side block. In order to improve the quality of dice, analyzed the mechanism of three-dimensional dicing, established the curve equation of inclined section of fruits and vegetables block, analyzed the main affecting factors of the quality of diced section and divided diced sections into three shapes of right deviation, left deviation and symmetrical. Using relative deviation and gradient of the section as evaluation index to analyze the effects of …
Design And Test Of Gear Pump Transmission Of Tomato Harvester,
2015
Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
Design And Test Of Gear Pump Transmission Of Tomato Harvester, Hao Zhaohui, Yang Xuejun, Zhou Junping, Zhang Zhishan
Food and Machinery
In order to solve the unreliable problem of the v-belt drive of the gear pump in tomato harvester，the transmission device of circular arc tooth synchronous belt of tomato harvester gear pump was designed. The selection and design calculation of synchronous belt pulley, the analysis and design of the tension device and calculation of tension was carried out. The no load test of the whole machine shows that: the arc tooth belt transmission of tomato harvester gear pump worked smoothly and reliably, the belt vibration was relatively small, the belt temperature was normal, the oil cylinder, motor and brake ran well, …
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.
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 …
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.
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.
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 …
Experiments Of Mechanical Properties On White Radish,
2015
Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui
Food and Machinery
In order to obtain mechanical properties and provide necessary theoretical basis in the harvest, transportation, storage and industrial production of the white radish, mechanical properties (stress, elastic modulus) of white radish were measured and analyzed. Loading position, the loading direction, loading speed and moisture content were considered as affecting factors on the mechanical properties of white radish. Results showed that the compression capability of central position of white radish was stronger, and the lower position's was weaker (elastic modulus were 2.16, 2.07 MPa respectively). White radish was anisotropic. The axial compressive strength was stronger than in radial direction (the elastic …
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 …
Separation And Purification Of Tea Saponin By Membrane Separation Combined With Macroporous Resin,
2015
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Separation And Purification Of Tea Saponin By Membrane Separation Combined With Macroporous Resin, Cheng Wenjuan, Xie Hairong, Qin Yong, Liu Rong, Deng Zeyuan
Food and Machinery
The combination technology of membrane separation technology and macroporous resin purification technology have been adopted to separate and purify tea saponin. Tea saponin extractive was preliminarily purified and concentrated by flowing through ceramic membrane and 360 Da nanofiltration membrane in sequence, the yield and purity of tea saponin is 62.1% and 79%, respectively. On the basis of static adsorption and desorption as well as dynamic adsorption and desorption experiments, the macroporous resin AmberliteXAD7HP was selected for further purification. the The optimum conditions for purification of tea saponin using macroporous resin were established by single factor tests as follows: the sample …
Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology,
2015
College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Xinjiang Production and Construction Corps Key Laboratory to Process of Agricultural Livestock Products in Southern Xinjiang, Tarim University, Alar, Xinjiang 843300, China
Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology, Song Lijun, Hou Xujie, Li Yawen, Zhang Li
Food and Machinery
Studied the extra-high pressure extraction of polyphenols from Walnut green peels. The effect of operation conditions such as extraction temperature, pressure, time and ratio of material were analyzed. On the basis of single-factor test, the optimum extraction technology of walnut green peels polyphenols and mathematical regression model were established by response surface methodology. The results showed that the optimal extraction conditions were as followed: alcohol concentration of 50%, processing temperature of 42 ℃, extraction pressure of 310 MPa, extraction time of 6 min, ratio of liquid to material of 40∶1(V∶m). Under these conditions, the maximum predictive yield of polyphenols from …
Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols,
2015
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols, Tan Rongwei, Cao Yong, Li Jiacheng
Food and Machinery
Eucalyptus' leaves were studied as the main raw material. The continuous phase transition extraction progress for eucalyptus' polyphenols was optimized by single factor test and Box-behnken. The effects were discussed for extraction time, extraction temperature and extraction solvent percentage on the yield of polyphenols. The optimal extraction conditions were found as follows: extraction temperature 79.99 ℃, extraction time 119.98 min and solvent concentration 78.13%. Under the optimal conditions, the yield of polyphenols was 11.58 g/100 g. The actual polyphenols yield was 12.01 g/100 g with the relative error 3.65%. The extraction conditions parameter obtained by the Response Surface Methodology to …
Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai
Food and Machinery
Polysaccharide was extracted from banana peels by water extraction-alcohol precipitation method, and its content was determined by phenol-sulfuric acid method. Besides, the moisturizing effect of banana skin polysaccharide was evaluated. A kind of hand cream was prepared by the application of the polysaccharide extracted from banana peels. The results showed that the content of banana skin polysaccharide was 3.99% and it can keep good moisturizing effect for 24 h. Besides, the hand cream prepared with banana skin polysaccharide was exposed to be detected its physical and chemical index, sensory index and hygienic index. Results showed that all of these indexes …
Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment,
2015
Hunan Onyear Food Co., Ltd, Yiyang, Hunan 413000, China;Areca products Technology & Research Institute of Xiangtan,Xiangtan, Hunan 411100, China
Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment, Li Zhi, Xu Huanhuan, Deng Jianyang, Jiang Xuewei, Li Hao
Food and Machinery
The effects were studied for the inteneration of areca hull and sterilization of endophytes in areca using high-temperature with dry steam treatment. The results showed that the optimal conditions were 110 ℃, 0.05 MPa, 15 min, which would intenerate areca fiber better and would not affect other characteristics of qualities. Under the same conditions, it also had a bacteria reduction or sterilization effect, which providing a new harmless and more effective method replacing the atmospheric cooking.
