Properties Of Bay Scallop And Design Of V-Wheel Roller Grader,
2015
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071001, China
Properties Of Bay Scallop And Design Of V-Wheel Roller Grader, Wu Honglei, Yi Jinggang, Zhang Zhijun, Yin Xinling
Food and Machinery
The morphological properties of the bay scallop affects weight properties were analyzed quantitatively, by determining the shell length as a key trait for grading work. By combining the characteristics of the physics properties of the bay scallop, a V-wheel roller grader was designs. and Slid-works was used to build a dimensional machine model of V-wheel roller grader. The results showed that the design of V-wheel roller grader was reasonable and the structural was novel, can achieve high efficiency and precision grade scallops.
Design And Test On Continuous Peeling Device For Shrimp,
2015
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071001, China
Design And Test On Continuous Peeling Device For Shrimp, Zhang Zeming, Wang Zehe, Zhang Xiuhua, Wang Wei, Yang Shuhua
Food and Machinery
It proposed a program of continuous peeling for shrimp, and determined that the roller's nip angle was the major impact factor for shrimp peeling effecienby. The equipment was designed for continuous shrimp peeling, and tests were carried out to optimize structural parameters. Tests showed that with the decreases of the thickness of shrimp, the loss of shrimp gradually increased, while the sensory score represented by success rate and the difficulty of peeling increased, thus determining the classification level of peel shrimp 82～100 kg-1, fully guarantee the success rate of peeling; with the increase of the rotational speed, the …
Study On A New Type Of Equipment For Yuba Production,
2015
School of Mechanical & Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Study On A New Type Of Equipment For Yuba Production, Yuan Fucai, Sun Hailiang
Food and Machinery
In order to ensure Yuba production for high quality, efficiency and continuousness, by analyzing the current situation of domestic and international in Yuba production, and study the Yuba production equipment commonly used features, a new type of equipment for continuous Yuba production was designed. By using "Pro/E" software, designed the virtual design of 3D view model in equipment and its key components. Through the virtual assembly and interference inspection indicaed that the device was reasonable in structure, and had no interference phenomenon. Has certain practical value and theoretical significance of the study.
Design Of Coconut Husking Machine,
2015
Hainan University Electrical and Mechanical College, Haikou, Hainan 570228, China
Design Of Coconut Husking Machine, Zhang Zhiqiang, Fan Junqing, Wang Tao
Food and Machinery
From the aspects of coconut shell dryer at home and abroad research results summary, analysis analyzed the merit and shortcoming of all kinds of research, combining the reality of life and the actual operation, based on the geometric, physical and mechanical properties of coconut research, design a kind of roller tooth coconut peel dryer was designed. Used in the design of tooth nail pierced into the coconut, and nail tooth as the roller gear shaft rotates, the coconut coat torn off. Ultimately, stripped of coconut processing production process realized mechanization, the The coconut stripped machine structure is simple, but itand …
Kinetic Study Of Non-Enzymatic Browning In Chinese Jujube Concentrate During Storage,
2015
Tianjin Tianshi College, Tianjin 301700, China
Kinetic Study Of Non-Enzymatic Browning In Chinese Jujube Concentrate During Storage, Han Xifeng, Li Shuqi, Qiao Jingcheng, Sun Yue
Food and Machinery
Changes of qualities related to non-enzymatic browning in Chinese jujube concentrate at different storage temperatures (4 ℃, 26 ℃and 37 ℃) for 7 months were evaluated. Changes of reducing sugar, vitamin C, 5-hydroxymethylfurfural (HMF) were fitted with zero-order, first-order models respectively. The results showed that the fit of the zero-order model was superior to the first-order model to explain the kinetic changes of reducing sugar, and the fit of the first-order model was superior to the zero-order model to explain the kinetic changes of Vc. At 4 ℃, 26 ℃ or 37 ℃, a correlation between HMF formation and A …
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin
Food and Machinery
To investigate the effects on cell viability and cell cycle of apigenin on BCPAP cell line, the MTT assay was used to detect the growth inhibition rates of BCPAP cells at 24 h which cultured with apigenin in different concentrations, and of BCPAP cells at 24, 48, 72 h which cultured with 12.5, 25, 50 μmol/L apigenin as well. The bright field images of cell morphology were analyzed. The effects were evaluated of different concentration of apigenin on the morphology of BCPAP cells, and the inhibition of cell growth. The cell cycle distribution was measured by flow cytometry. The different …
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus,
2015
College of Bioengineering, Sichuan University of Science﹠Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus, Ye Guangbin, Wang Caihong, Wang Yi, Zhen Pan, Wang Yong, Luo Huibo
Food and Machinery
The bacterial community structure of three types Fen-Daqus (Qingcha Daqu, Houhuo Daqu and Hongxin Daqu) were studied through construction of bacteria 16S rRNA gene clone library, sequencing and phylogenetic analyses. The results showed that the bacteria communities of three types Fen-Daqus were both distributed in Bacilli, Actinobacteridae, Gammaproteobacteria. But there are some specific differences in detail composition of the bacterial species among the three types Fen-Daqus. Lactobacillus and Staphylococcus were the dominant bacteria in Qingcha Daqu (the ratio to total clones were 37.78% and 22.22% separately); Lactobacillus, Staphylococcus, Bacillus and Weissella were the dominant bacteria in Houhuo Daqu (the ratio …
Preparation Of New Attapulgite Probiotic Emulsion,
2015
School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an, Jiangsu 223003, China
Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li
Food and Machinery
Attapulgite clay, soy protein, vegetable oil and Tween 80 were used to prepare Lactobacillus emulsion. By comparing the encapsulation rate, the results of the water-in-oil type were better than those of the oil-in-water type. The best encapsulation rate of the water-in-oil emulsion was 92.31% by the optimal orthogonal experiments. The viable cell was 5.171×1010 CFU/mL, and the emulsification was 2.176. The cells in the emulsion in the artificial simulation gastric juice declined with the time increasing, then constantly released in the artificial simulation intestinal juice, and the cells reached the maximum at the sixth hours, then gradually decay. The …
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods,
2015
School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi
Food and Machinery
To explore the mechanism of the microbial flora in fermented sausage, traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast, E. coli., lactic acid bacteria and other microorganisms. DNA of these suspected strains were extracted, and 16S rDNA and ITS were amplified using PCR technique, and then the amplification products were sequenced. After the obtained gene sequences were compared with those in GenBank by sequence homology comparison, three high abundance suspected strains were identified as: Debaryomyces, Staphylococcus saprophyticus strain YSY1-6 and Lactobacillus delbrueckii subsp respectively.
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion,
2015
College of Agricultural, Ningxia University, Yinchuan, Ningxia 750021, China
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Food and Machinery
With dandelion as raw materials, the bacteria were isolated and identified , and the total acid, pH and salinity were also identified from the naturally fermented product. Free amino acids were analyzed by amino acid analyzer and were classified in accordance with the taste intensity. The results showed that Lactobacillus planetarium was dominant and the content of bitter amino acids (Leu, Val, Arg, Ile, Trp, Met) was higher than the others in the early fermentation process. Lactobacillus planetarium and Lactobacillus brevis took an active part in the main fermentation stage. Meanwhile, the content of sweet amino acids (Ser, Thr, Gly, …
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity,
2015
State Key Laboratory of Food Science and Technology, Jiangnan Univrsity, Wuxi, Jiangsu 214122, China
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Food and Machinery
Effects were studied, of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin, on soy protein hydrolysis process, product yield and foaming capacity by papain hydrolysi. The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly, but also can improve the yield of soluble hydrolysate, and the product has high foaming capacity and foam stability. Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant. It means that aggregation and precipitation of hydrolysis processes have close relation to …
Comparison Of Determination Method For Histamine Content In Fermented Meat Products,
2015
Meat-processing Key Laboratory of Sichuan, Faculty of Biotechnology Industry, Chengdu University, Chengdu, Sichuan 610106, China
Comparison Of Determination Method For Histamine Content In Fermented Meat Products, Wang Xinhui, Bai Ting, Li Junxia, Luo Jing
Food and Machinery
In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.
Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement,
2015
Department of Environmental and Chemical Engineering, Tangshan College, Tangshan, Hebei 063000, China
Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement, Hao Yucui
Food and Machinery
The platinum particles-Fe(III) and multi-walled carbon nanotubes (MWCNTs) modified glassy carbon electrodes(Pt—Fe(Ⅲ)/MWCNTs/GCE) were prepared by drop coating and electrochemical deposition. The electrocatalytic property of Pt—Fe(Ⅲ)/MWCNTs/GCE on NO2- were studied, the experimental conditions were optimized and a differential pulse voltammetric method for determining NO2- was established．The oxidation peak current of NO2- is proportional to the concentration of NO2- over the range of 3.0×10-7～2.0×10-3 mol/L with the detection limit of 1.0×10-7 mol/L (r = 0.999 3). The method was applied to the determination of NO2- in food, and …
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry,
2015
School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong 528458, China
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui
Food and Machinery
A method for the determination of amylose and amylopectin content in mung bean was established based on dual-wavelength spectrophotometry. The factors influencing the photometric absorption were also investigated. The precision of the method and the recovery of standard addition were investigated as well. The determination and reference wavelength of amylose were 610 nm and 498 nm, respectively, and that of amylopectin were 553 nm and 709 nm, respectively. The precision of the method was appropriate. The average recovery of amylose and amylopectin were 94.10% and 90.94%, respectively. The regression equation was established to calculate the amylose and amylopectin content in …
Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry,
2015
Xiangtan Institute for Food and Drug Control, Xiangtan, Hunan 411100, China
Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry, Chen Xingying
Food and Machinery
To analyze the uncertainty evaluation of measurement results for p-hydroxy benzoic acid ethyl ester in edible betel nut by Gas chromatography mass spectrometry, the various factors were found, which affected uncertainty according to JJF 1059.1-2012 Evaluation and Expression Uncertainty in Measurement, and evaluated the synthetic uncertainty and expanded it, gave the uncertainty range of the measured value. It was provided support for methods discussing and evaluation on test reports. It is showed that three kind of factorshave significant contribution to the uncertainty synthesis, such as recovery factor, gas chromatography mass spectrometry and measurement repeatability.
Study On Dextran-Modified Sod And Its Enzyme Activity,
2015
College of Biological and Chemical Engineering, Beijing Union University, Beijing 100023, China
Study On Dextran-Modified Sod And Its Enzyme Activity, Li Liang, Zhao Youxi, Ji Yizhi, Gong Ping
Food and Machinery
After the dextran oxidized and activated by NaIO4, two aldehyde groups were obtained by ring-opening reaction. Then, the addition reaction happened between activated dextran and SOD. The modified SOD could keep its enzyme activity effectively, and the stability of the modified SOD in acid, alkali, ethanol, and at high temperature was improved, respectively. It approved that the SOD was modified by dextran successfully through the Infrared spectrum analysis of its structure.
Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify,
2015
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify, Xiang Xiaole, Yu Ji, Yang Wangeng, Ma Chengjin
Food and Machinery
Based on the single factor test, an Box-Benhnken design was used to optimize the parameters,Lipase TLIM dosage, bath temperature, speed of stirring, for tea seed oil enzymatic hydrolysis catalyzed by lipase TLIM under probe ultrasonic emulsify, and a mathematical regression model was established. The optimal parameters were obtained as follows: ultrasonic power 320 W, speed of stirring 840 r/min, reaction temperature 50.5 ℃, concentration of lipase TLIM 3.0%(as oil weight), initial pH value 8.5, reaction time 12 h. Under this conditions, the hydrolysis rate of tea seed oil reaches 73%, and has a good effect on tea seed oil enzymatic …
Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation, Du Zizheng, Xie Jing, Zhu Jinlin
Food and Machinery
Two different cold store models, one with downward blowing fans and the other with back blowing fans, based on a medium practical cold storage were established to investigate the influence of different fans arrangement on airflow in the cold store (24.3 m×21.6 m×7.2 m). Steady-state simulation was performed by using fluent software and stacking cargos were considered as porous medium. Darcy-Forchheimer and ergun equations were used to describe the parameter of stacking cargo combined with former research. Essential analysis and comparison were also performed. The influence of different fans arrangement on stacking cargo and air flow in the cold store …
Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection,
2015
School of Life Science, Nanchang University, Nanchang, Jiangxi 330031, China
Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection, Liu Xingxing, Du Yuqian, Fang Feifei, Huang Xueyong, Luo Liping
Food and Machinery
Lotus seed has always been regarded as precious food stuff for its rich nutrition health care ingredients and high medicinal value, but like other grains, aging deterioration also occurred during storage.Using HPLC—RI to analysis the 5 kinds of soluble sugar (sucrose, fructose, maltose, glucose and raffinose) in lotus seeds with different storage years. The results showed that the sucrose content of fresh lotus seeds was the lowest, only 0.573 g/L, but the maltose content was 0.172 g/L, the highest in fresh lotus seeds. Maltose content declined significantly after storage one year, the decrease degree is more than 87%. The value …
Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers,
2015
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Beijing Key Laboratory of fruits and vegetables preservation and processing, Key Laboratory of Biology and Genetic Improvement of Horticultural
Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers, Zheng Qingyun, Wang Dan, Ma Yue, Tong Junmao, Zhao Xiaoyan
Food and Machinery
The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55, 60, 65 and 70 ℃. Then the qualities of dried peppers were analyzed and compared. The results showed that the drying rate and decline of water activity (aw) were faster as the hot-air drying at higher temperature. Compared with other dried peppers, the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll, Vc, rehydration radio, the hardness and toughness. However, the drying time was too long when peppers dried at 55 ℃, which could cause high production costs. Considered the …
