Design Of Industrial Fermentation Measurement And Control System,
2023
School of Mechanical Engineering, Nantong Institute of Technology, Nantong, Jiangsu 226002 , China
Design Of Industrial Fermentation Measurement And Control System, Li-Ming Qian, Feng Guo, Meng Zha, Wei-Wei Lu
Food and Machinery
In order to improve the quality of products in the fermentation process and increase the output of products and optimize the fermentation process. a set of fermentation process measurement and control system based on SIEMENS PCS7 and Batch formulation system was designed in this study. Moreover, the centralized management of data was realized through MES system and report system. The system consisted of network part, hardware part, software part and data processing part. The double redundant ring network structure was adopted in the network part. The CPU400 redundant structure was adopted in the hardware part. PCS7 and batch were used …
Design Of Tea Baking Temperature Control System Based On Fuzzy Neural Network Pid Control,
2023
Nanjing Vocational College of Information Technology, Nanjing, Jiangsu 210023 , China
Design Of Tea Baking Temperature Control System Based On Fuzzy Neural Network Pid Control, Xing Chen
Food and Machinery
Aiming at the refined requirements of temperature in the process of scented tea baking, a control system composed of fuzzy control, neural network and PID algorithm was proposed to realize the reliable control of temperature and humidity and to achieve the purpose of rapid dehumidification and drying of flowers. The system taken the temperature and humidity error e and error rate ec as input variables for fuzzy processing, established membership function, through fuzzy reasoning and fuzzy production into the output, for PID control system to provide optimal regulatory factor △K, accurate control of the executive unit. The system …
Packaging Design Of Dong Culture Based On Eye-Tracking Technology,
2023
Academy of Fine Arts, Guizhou University, Guiyang, Guizhou 550025 , China
Packaging Design Of Dong Culture Based On Eye-Tracking Technology, Shuo Yang, Chao Zhang, Xiao-Jun Zhu
Food and Machinery
This study taking the Dong nationality as an example, ethnic elements of Dong and eye-tracking experiments were combined. Integration analysis of consumer perceptual imagery evaluation of cultural elements, which clarifies that the Dong ethnic elements had unique visual symbol characteristics with disseminating value. From the perspective of modern aesthetics, the design of drinking water was integrated with the elements of ethnic symbols. Furthermore, the Dong people’s exclusive packaging language could lay the foundation to provide a reference method for contemporary ethnic food packaging design, as well as arousing consumers’ attention and aesthetic tasting ethnic culture.
Research On Pre-Packaged Food Detection Based On Machine Vision,
2023
Shandong College of Electronic Technology, Jinan, Shandong 250200 , China
Research On Pre-Packaged Food Detection Based On Machine Vision, Wen-Xiu Li, Qiu-Ping Luan
Food and Machinery
In order to improve the detection accuracy of pre-packaged food, a defect detection system based on machine vision was designed. The detection system mainly includes image acquisition module, image processing and analysis module, output execution module and so on. The image processing method was described in detail. The image denoising model based on partial differential equation was used. The defect region was segmented by double threshold segmentation method. Finally, BP neural network was used to classify defects according to circumference, area and roundness. The feasibility and effectiveness of the method ware verified by experiments. The experimental results show that the …
Effects Of 60Co-Γ Ray Irradiation On Sterilization And Quality Of Youtazi,
2023
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052 , China
Effects Of 60Co-Γ Ray Irradiation On Sterilization And Quality Of Youtazi, A-Qian Shen, Wen-Shu Huang, Tong Li, Shu-Chang Chen, Zuo-Shan Feng, Yu-Jia Bai
Food and Machinery
In order to explore the suitable irradiation range of 60Co-γ ray irradiation on Youtazi, which was adopted 60Co-γ ray irradiation with different irradiation dose to investigate the effects of irradiation dose on microorganism, acid value (AC), peroxide value (POV) and chromatic aberration of Youtazi under different conditions. The results showed that the number of microorganisms in Youtazi decreased with the increase of irradiation dose, and the range of irradiation dose was 3~7 kGy. Irradiation can slow down the increasing trend of acid value in Youtazi during storage, and the higher the irradiation dose, the lower the acid value …
Effects Of Starch, Fat, Protein And Nacl On Antibacterial Activity Of Chlorine Dioxide,
2023
Department of Pharmaceutical and Bioengineering, Zibo Vocational Institute, Zibo, Shandong 255314 , China
Effects Of Starch, Fat, Protein And Nacl On Antibacterial Activity Of Chlorine Dioxide, Qiu-Yun Bi
Food and Machinery
In this paper, the sensitivity of Gram-negative bacteria, Gram-positive bacteria, yeast, fungal spores and Bacillus cereus spores of several food borne microorganisms in the relative humidity of 90% and 0.08 mg/L gaseous ClO2 was studied. The results showed that the resistance of Gram-negative bacteria, Gram-positive bacteria, yeast, fungal spores and Bacillus cereus spores to gaseous ClO2 gradually increased. Through the treatment of gaseous ClO2, the average reduction of microorganism was 0.1~3.5 lg (CFU/cm2). At the same time, the effects of starch, fat, protein and NaCl in food on the antibacterial activity of gaseous ClO …
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices,
2023
Food College, Shengyang Agriculture University, Shenyang, Liaoning 110161 , China ；School ofFood Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171 , China
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang
Food and Machinery
The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, …
Optimization Of Degumming Process And The Analysis Of Physicochemical Indexs Of Flaxseed Oil,
2023
College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016 , China
Optimization Of Degumming Process And The Analysis Of Physicochemical Indexs Of Flaxseed Oil, Yun-Yun Chen, Jin-Ying Wang, Xing-Rui Wang, Yu-Ze Han
Food and Machinery
In order to improve the quality of flax oil, the conventional hydration method was used to optimize the degumming process conditions and analyze the main physicochemical indexes. Taking the degumming rate as an indicator, the effects of temperature, time, water addition and phosphoric acid addition on the degumming effect of flax seed oil were studied respectively. Optimizing the degumming conditions of flax seed oil based on single factor and Box-Behnken center combination experimental design principle. The results showed that the best process conditions for degumming by conventional hydration method of flax seed oil: the temperature of 63.7 ℃, the time …
Optimization Of Preparation Technology And Structural Characterization Of Tarragon Essential Oil Nanocapsules,
2023
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471003 , China
Optimization Of Preparation Technology And Structural Characterization Of Tarragon Essential Oil Nanocapsules, Ying Liang, Hui-Yun Zhang, Huai-Bin Kang
Food and Machinery
Chitosan-tarragon essential oil nanocapsules were prepared by ion gelation method. The effects of the mass ratios of tarragon essential oil to chitosan, pH of chitosan solution, and the mass ratio of sodium tripolyphosphate to chitosan on the encapsulation rate of tarragon essential oil nanocapsules were investigated. Box-Behnken experiment design and response surface analysis were used to optimize the preparation process of nanocapsules, and the quadratic regression model was established. The results showed that the optimum preparation process of tarragon essential oil nanocapsules was the mass ratio of tarragon essential oil to chitosan 2∶1, pH=3.5, and the mass ratio of sodium …
Optimization Of The Inhibition Process Of Non-Enzymatic Browning And Nutrition Preservation In Stanuntonia Chinensis Juice,
2023
Zunyi Medical and Pharmaceutical College, Zunyi, Guizhou 563006 , China
Optimization Of The Inhibition Process Of Non-Enzymatic Browning And Nutrition Preservation In Stanuntonia Chinensis Juice, Lin-Yun Cui, Hong-Bo Lou
Food and Machinery
With the inhibition of Non-enzymatic browning in Sta-nuntonia chinensis juice as the main objective, and the nutrition preservation (such as polyphenol preservation rate and ·OH clearance rate) of the juice as the consideration, the response surface method was applied to optimize the process of browning inhibition. First, the plackett-burman (PB) design was applied to screen out three inhibitors with a reliability greater than 95%: L-cysteine, sodium D-isoascorbate and phytic acid. Then, the optimal value range and effects direction were determined by steepest ascent design. Finally, the Box-Behnken Design (BBD) experimental design was used for response surface optimization and the optimal …
Effect Of Three Drying Methods On The Quality Of Taihe Toona Sinensis Bud,
2023
School of Information Engineering, Fuyang Normal University, Fuyang, Anhui 236000 , China
Effect Of Three Drying Methods On The Quality Of Taihe Toona Sinensis Bud, Yan-Hong Liu, Zhang-Ping Xiong, Chun-Yan Ji, Shuang-Fang Li, Sheng-Jie Liu
Food and Machinery
The natural drying, hot air drying at different temperatures and vacuum freeze drying were carried out on the buds of Taihe toon respectively. The changes of nutrient components such as VC, chlorophyll, total flavone and protein and the rehydration performance of Taihe toon buds after drying were determined. The effects of different drying methods on the quality of Taihe toon buds were comprehensively evaluated. In the dry products obtained by vacuum freeze-drying, the retention of VC, chlorophyll, total flavonoids and protein was the highest, which were 74.00 mg/100 g, 14.1 mg/g, 3.50 mg/g, 8.12 mg/g, respectively. …
Construction And Prediction Of Bayesian Network Model Of Relationship Between Process Parameters And Discharge Quality In Loosening And Conditioning,
2023
China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231 , China
Construction And Prediction Of Bayesian Network Model Of Relationship Between Process Parameters And Discharge Quality In Loosening And Conditioning, Jun Tang, Li Tang, Li-Liang Wen, Bang-Hua He, Wen-Qiang Lin, Zhong-Da Zeng, Ning Ma, Bing Zhou
Food and Machinery
The complex relationship between the process parameters and the quality index of loosening and conditioning process was studied, and the network model was established by using Bayesian network analysis method. The results showed that: ① The network model of loosening and conditioning process could well reveal the influence relationship and influence weight of process parameters on the discharge moisture content and temperature. ② The influence degree of process parameters on the discharge moisture content was determined as from high to low, opening of automatic valve for air water mixing ＞ unit time material cumulative measurement ＞ water addition ratio ＞ …
Research Progress On Microorganism Of Dry Cured Ham,
2023
Food Research Center of Yanbian University, Yanji, Jilin 133000 , China
Research Progress On Microorganism Of Dry Cured Ham, Ming Ju, Xin Liu, Guan-Hao Li, Qian-Kun Zheng, Min Li, Chun-Xiang Piao, Ming-Xun Cui
Food and Machinery
This paper summarized the research status of microorganisms in dry cured ham, summarized the influence of yeast, mold and bacteria on the microbial diversity of ham, elaborated the influence of mycotoxins, pathogenic bacteria and spoilage bacteria on the safety of ham, and prospected the development direction of dry cured ham fermentation industry.
Drying Characteristics And Quality Of Turpan Seedless White Grape In Different Drying Rooms,
2023
College of Mechanical and Electronic Engineering, Xinjiang Agricultural University, Urumqi, Xinjiang 830052 , China
Drying Characteristics And Quality Of Turpan Seedless White Grape In Different Drying Rooms, E-Li Ka-Si-Mu, Li Ze-Ping, Li Xue-Lian, Shi Yong, Zhou Jun, Huang Hua, Guo Jun-Xian
Food and Machinery
The drying time, green rate, sugar content, VC content, sensory index, and color (including the average value of L*, a*, b*, R, G, B, etc) of seedless white grape in southwest, southeast, north-south, and east-west directions were compared for three kinds of drying houses constructed with different materials in Turpan area. The results showed that in brick drying house and adobe drying house, the drying time of seedless white grape in southwest direction was 24 days, the rate of green product was 32% and 24%, the sugar content was 721.3 mg/g and 719.6 mg/g, the content of VC was 7.84 …
Study On Physicochemical Properties And In Vitro Digestion Of The Resistant Starch From Eleusina Coracana (L.) Gaertn,
2023
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410007 , China
Study On Physicochemical Properties And In Vitro Digestion Of The Resistant Starch From Eleusina Coracana (L.) Gaertn, Jia-Li Chen, Jing-Jie Liu, Pan-Fei Xiao, Le Wang, Li-Ya Ma, Chi-Ling Li
Food and Machinery
The resistant starch (RS3) was prepared by ultrasonic and thermal-press processing using the starch from Eleusine cor-acana (L.) Gaertn (finger millet) as a raw material. The physicochemical properties and digestive characteristics of the finger millet RS3 were characterized. The results showed that compared with the raw starch of finger milletraw, RS3 had greater solubility, thermal stability and freeze-thaw stability; while its swelling and settling properties were small, and these characteristics could be used to improve the texture of the food and increase the crispness of the food. Compared with ordinary corn RS3, the finger …
Analysis And Comporison Of Nutritional Component In The Muscle Of Zhedong Geese And Landes Geese,
2023
Institute of Quality and Standard for Agricultural Products, Zhejiang Academy of Agricultural Science,Hangzhou, Zhejiang 310021 , China
Analysis And Comporison Of Nutritional Component In The Muscle Of Zhedong Geese And Landes Geese, Hua Yang, Su-Ling Sun, Wei-Hu Chen, Li-Zhi Lu, Yu Zhang, Jun-Hong Wang, Zuo-Yi Zhu, Xue Li, Wei Wang
Food and Machinery
To study the difference of nutritional value of Zhedong geese and Landes geese, the contents of nutritional component in chest and leg muscle of Zhedong geese and Landes geese were determined. The results showed that crude fat content of Zhedong geese was higher than that of Landes geese. However, crude protein and crude ash contents were almost same in Zhedong geese and Landes geese. Both Zhedong geese andLandes geese had a wide variety of amino acids, and their essential amino acids (EAA) compositions and structures fit in FAO/WHO recommended pattern for amino acids. The first limited amino acid in Zhedong …
Auxiliary Hypoglycemic Effects Of Compound Nutritional Powder On The Type 2 Diabetic Rats,
2023
College of Bioscience and Bioengineering, Hebei University of Economics and Business,Shijiazhuang, Hebei 050061 , China
Auxiliary Hypoglycemic Effects Of Compound Nutritional Powder On The Type 2 Diabetic Rats, Qing-Hai Sheng, Wei Zhao, Yan-Ju Jia, Zhi-Yong Dai, Ying He, Jing Liu, Li Xu, Jin-Li Long, Jun Wang, Zeng-Ning Li
Food and Machinery
To evaluate the auxiliary blood glucose-lowering function of compound nutritional powder made from whole milk powder, erythritol, almond powder, resistant dextrin, polydextrose, inulin, mogroside, etc., on diabetic rats. Establish a rat model of insulin resistance glucose/lipid metabolism disorder, and evaluate the effects of compound nutritional powder on normal rats and insulin resistance glucose/lipid metabolism disorder model rats. The compound nutritional powder had no significant effect on the blood sugar of normal rats; the glucose tolerance index of insulin resistance glucose/lipid metabolism disorder model rats was positive, the blood lipid index was negative, and there was no significant change in insulin …
Effect Of Airflow Ultrafine Pulverization On Physical Properties And Antioxidant Activity Of Mung Bean Sprouts,
2023
College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang 163319 , China
Effect Of Airflow Ultrafine Pulverization On Physical Properties And Antioxidant Activity Of Mung Bean Sprouts, Xue-Mei Liang, Xin-Mei Lin, Mei-Xia Wei, Long-Kui Cao, Zhi-Jiang Li, Bao-Xin Lu
Food and Machinery
Taking the mung bean sprouts after drying as raw materials, the changes in the extraction amount, antioxidant activity and physical properties of mung bean sprouts polyphenols after airflow ultrafine crushing treatment were compared. The results show that the best conditions for ultrafine pulverization of air flow were as followed: pressure 0.5 MPa and speed 5 000 r/min. Compared with conventional crushing, the extraction of mung bean sprouts polyphenols increased by 10.74%. In addition to the reduction of DPPH free radical scavenging ability, the removal ability of mung bean sprouts polyphenols to ABTS+ free radicals and hydroxyl free radicals increased …
Rapid Determination Of 7 Hormones In Grass Carp Using Quechers Coupled With Uplc-Q/ Orbitrap Ms,
2023
Changsha Environmental Protection College, Changsha, Hunan 410004 , China
Rapid Determination Of 7 Hormones In Grass Carp Using Quechers Coupled With Uplc-Q/ Orbitrap Ms, Zhou Yan-Hua, Li Tao, Zhang Peng-Fei
Food and Machinery
A simple and rapid method for the simultaneous determination of 7 kinds of hormones in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatogragphy quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 7 hormones ranged from 1.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.998. The LOD was in the range of 0.04~0.60 μg/kg and the LOQ was in the range of 0.2~1.8 μg/kg. The recoveries were in the range of 71.4% to 106.9%, with the RSD (n=6) in the range of …
Evaluation Of Uncertainty In Determination Of Benzoic Acid, Sorbic Acid And Saccharin Sodium In Edible Betel Nut By Hplc,
2023
Hunan Betel Nut Processing and Food Safety Engineering Technology Research Center, Xiangtan, Hunan 411100 , China ；Testing Center, Hunan Bingzhilang Food Science and Technology Co., Ltd., Xiangtan,Hunan 411100 , China
Evaluation Of Uncertainty In Determination Of Benzoic Acid, Sorbic Acid And Saccharin Sodium In Edible Betel Nut By Hplc, Yuan He, Xiao Xiao-Yi, Liu Jia, Zhao Zhi-You, Xia Yan-Bin
Food and Machinery
According to GB 5009.28 2016 "National Standards for Food Safety Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Foods " of High Performance Liquid Chromatography, established an uncertainty evaluation method for the determination of benzoic acid, sorbic acid and saccharin sodium in Areca catechu L. by HPLC, comprehensively investigates the sources of uncertainty in the whole measurement process, and analyzes and quantifies it. The expanded uncertainty of benzoic acid, sorbic acid and saccharin sodium in the sample is 0.004 10, 0.030 7, 0.200 g/kg, respectively. The main source of uncertainty for the detection in Areca catechu L. is …
