Research On Network Food Safety Supervision Strategy Under The Background Of "Internet Plus",
2022
Changjiang Polytechnic, Wuhan, Hubei 430070 , China
Research On Network Food Safety Supervision Strategy Under The Background Of "Internet Plus", Wang Li-Hua
Food and Machinery
Firstly the research background and the current status of online food safety research were introduced, and then the current status and problems of online food supervision were analyzed in this review. Finally, some supervision strategies were proposed in four ways, i.e., the construction of a smart collaborative supervision platform, the reform of supervision organization and power reshaping, the breaking information asymmetry and the strengthening of consumer rights protection.
Influence Of Different Screw Configurations On The Flow Field Of Intermeshing Co-Rotating Twin-Screw Extruder,
2022
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China ；Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048 , China
Influence Of Different Screw Configurations On The Flow Field Of Intermeshing Co-Rotating Twin-Screw Extruder, Zhang Xue-Chen, Zhang Li-Mei, Huang Zhi-Gang, Zhong-Yao, Li He
Food and Machinery
Objective:To explore the influence of different screw configurations of intermeshing co-rotating twin -screw extruder on the flow field and improve the material properties of PLA.Methods:The geometric model of double threaded element was established by using Solidworks software, and the numerical simulation was carried out in Polyflow. The post-processing analysis of the simulation results was carried out with the help of Fieldview software. The shear rate field, pressure field, velocity field, viscosity field and the residence time distribution RTD were compared to obtain the influence of screw groove depth on the flow field.Results:When the center distance …
Beer Filling Precision Control Technology Based On Fuzzy Neural Network,
2022
School of Electrical Engineering, Jilin Technology College of Electronic Information, Jilin, Jilin 132000 , China
Beer Filling Precision Control Technology Based On Fuzzy Neural Network, Liu Wei
Food and Machinery
Objective:Solve the problems of low working efficiency and low filling accuracy of beer filling machine.Methods:The structure and working principle of beer filling machine were analyzed, and the control mode based on the weight deviation of secondary supplementary filling was determined; On the basis of PLC controller, using the characteristics of strong anti-interference ability of fuzzy algorithm and good self-adaptability of neural network algorithm, a PID control strategy based on fuzzy neural network was proposed, and simulation analysis and filling test were carried out.Results:Within the set target range, the maximum deviation of filling weight was only …
Study On Performance Of Kitchen Waste Spiral Extrusion Device Based On Discrete Element Method,
2022
College of Mechanical and Information Engineering, Shandong University, Weihai, Shandong 264209 , China
Study On Performance Of Kitchen Waste Spiral Extrusion Device Based On Discrete Element Method, Feng Shuo, Wang Yan-Gang, Wang Xin-Kun, Yuan Hao, Liu Wei, Guo Peng-Ning
Food and Machinery
Objective:To study the physical and geometric factors that affect the extrusion effect between particles in the spiral extrusion dewatering device for kitchen waste, and to provide reference for selecting the parameters of the spiral extrusion and dewatering device.Methods:Based on the discrete element method, the state of the extruded particles was analyzed, and the extrusion situation of the material particles in the device was simulated by changing the filling coefficient, spiral speed and inclination angle.Results:When there was some inclination angle in the screw extrusion dehydration device with variable pitch, the filling coefficient increased and the rotation …
Design And Test Of Combined Rubber Seed Shelling Machine,
2022
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228 , China
Design And Test Of Combined Rubber Seed Shelling Machine, Zhao Le-Ran, Wang Tao
Food and Machinery
Objective:In view of the existing rubber seed shelling machine, which have poor shelling and whole-kernel rate, is not enough to meet the needs of rubber seed shelling under different condition, a combined rubber seed shelling machine was designed. Through the combination of cutting and shearing of rubber seeds between the groove plate and the rotary blade, as well as extrusion and collision of the rotary blade roller, the shell is removed.Methods:The discrete element software EDEM was used to establish the discrete element model of rubber seed and shelling machine, and to simulate the separation process. Response surface …
Design And Implementation Of Small Color Recognition System For Beverage Bottle Caps,
2022
Huanghe Jiaotong University, Jiaozuo, Henan 454950 , China ；Henan Intelligent Manufacturing Technology and Equipment Engineering Technology Research Center, Jiaozuo, Henan 454950 , China
Design And Implementation Of Small Color Recognition System For Beverage Bottle Caps, Deng San-Xing, Sun Sai-Wei, Yang Meng-Meng, Zhang Kai, Li Shuai
Food and Machinery
Objective:This study focus on solving the problems that the current beverage bottle cap detection system has simple functions, large volume and low color recognition rate.Methods:A design scheme of small beverage bottle cap color recognition system based on ARM processor was proposed. By using the LineSim tool of the simulation software HyperLynx, a four-layer PCB board was designed and impedance matching simulation analysis was obtained after setting transmission line parameters. Through using the compilation software Jupyter Notebook to achieve threshold setting, target contour detection, target frame out and other functions.Results:Under bright and low light conditions, the …
Rock Tea Packaging Design Based On Perceptual Engineering,
2022
School of Civil Engineering and Architecture, Wuyi University, Wuyishan, Fujian 354300 , China ；School of Innovation and Design, City University of Macau, Macau 999078 , China
Rock Tea Packaging Design Based On Perceptual Engineering, Chen Jing-Wen
Food and Machinery
According to the perceptual engineering research paradigm, rock tea packaging design research framework of perceptual engineering is used as a guide to determine the typical samples and core perceptual vocabulary of rock tea packaging through various methods such as literature search, expert evaluation, KJ method, questionnaire survey, etc. The semantic difference method is used to quantify user perceptions and conduct principal component analysis to arrive at rock tea packaging presenting four core perceptual attributes: bright, environmentally friendly, exquisite and the mapping relationship between the core perceptual vocabulary and design elements was obtained through class category analysis to obtain a rock …
Melon Weak Microwave-Assisted Hot Air Drying Characteristics And Mathematical Model,
2022
College of Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052 , China ；Xinjiang Key Laboratory of Post-harvest Science and Technology of Fruit, Urumqi, Xinjiang 830052 , China
Melon Weak Microwave-Assisted Hot Air Drying Characteristics And Mathematical Model, Zhang Jian-Chao, Bai Yu-Jia, Feng Zuo-Shan, Zheng Li-Ping, Dilinur Jakefu
Food and Machinery
Objective:Using Xinjiang melon as raw material, explore melon slices in weak microwave-assisted hot air drying in the process of drying characteristics.Methods:UsingR2,χ2 and RMSE as evaluation indexes, compare melon slices of wet basis moisture content under different conditions, the drying rate, moisture content than the distinction, and melon dry dynamics model was set up, and the drying characteristic curve of melon slices was gotten at different slice thickness, the cycle time of microwave, the hot air cycle time.Results:The thinner the slice, the longer the circulation drying time of microwave and dry hot air, the faster the …
Evaluation Of The Influence Of Pretreatment Methods On The Quality Characteristics Of Okra Hot-Air Drying Based On The Coefficient Of Variation Method,
2022
Luoyang Polytechnic, Luoyang, Henan 471000 , China
Evaluation Of The Influence Of Pretreatment Methods On The Quality Characteristics Of Okra Hot-Air Drying Based On The Coefficient Of Variation Method, Qu Zhan-Ping, Zhang Xiao-Yan, Song Shu-Ya, Zhang Jing-Lin, Liu De-Yang
Food and Machinery
Objective:Improve the quality of dried okra products.Methods:The rehydration ratio, shrinkage rate, vitamin C content, drying time and sensory score were used to analyze the effects of different pretreatment methods on the quality of dried okra products, and the coefficient of variation method was used for comprehensive weighted evaluation.Results:The results showed that blanching and ultrasonic pretreatment can significantly increase the rehydration ratio of the dried sample (P＜0.05). The shrinkage rate was most affected by blanching. The vitamin C content of the pretreatment group was lower than that of the control group, and the ultrasound …
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder,
2022
Hotel College, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003 , China
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder, Zhao Min, Yang Bao-Wei, Hu Jian, Wang Rong-Lan
Food and Machinery
Objective:This study aimed to explore the best parameters of buckwheat noodle composite preformed powder.Methods:Single factor experiment, multi-index comprehensiveevaluation method and orthogonal experiment were used to optimize the special composite preformed powder recipe of buckwheat noodles.Results:The best parameters of buckwheat noodle composite preformed powder were 45% of buckwheat flour, 8% of modified starch, 1.2% of compound phosphate and 3% of gluten powder. In this situation, the tensile area of composite flour dough was 3 378.6 g·mm; the stabilization time was 7.23 min, the content of wet gluten was 23.71%; the sensory score was89.2; the comprehensive score …
Evaluation Of Apple Inner Quality Based On Improved Deep Belief Network,
2022
Zhoukou Vocational and Technical College, Zhoukou, Henan 466300 , China
Evaluation Of Apple Inner Quality Based On Improved Deep Belief Network, Hu Chun-Yan, Yu Lai-Hang
Food and Machinery
Objective:In order to resolve a lot of redundant information and low precision of apple internal quality evaluation existed in apple near infrared spectroscopy, improving the precision of apple internal quality evaluation.Methods:A new apple inner quality evaluation model based on deep belief network (DBN) and grey wolf optimization algorithm was proposed. According to the characteristic of high dimension and complexity of apple spectral data, the method of selecting characteristic wavelengths of apple spectral data was determined by comparing the results of selecting characteristic wavelengths of full-band, principal component analysis and continuous projection. The parameters of DBN model were …
Optimization Of Preparation Technology And Antioxidant Activity Of Enzymatic Hydrolysates From Corneum Gigerii Galli Endothelium,
2022
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
Optimization Of Preparation Technology And Antioxidant Activity Of Enzymatic Hydrolysates From Corneum Gigerii Galli Endothelium, Zhang Hui-Ying, Yang Wei-Qiao, Chen Yao, Li Pan, Du Bing
Food and Machinery
Objective:In order to study the optimal enzymatic hydrolysis process conditions of corneum galli gigerii endothelium, and analyze the amino acid composition, molecular weight distribution and antioxidant activity of the enzymatic hydrolysate.Methods:With the yield of polypeptide and the degree of hydrolysis as indicators, the orthogonal experiment was used to optimize the enzymatic hydrolysis conditions of corneum galli gigerii endothelium. Amino acid analyzer and high-performance gel permeation chromatography were used to determine the amino acid composition and molecular weight distribution of the enzymatic hydrolysate of corneum galli gigerii endothelium. The clear ability of corneum galli gigerii endothelium to DPPH …
Study On Preparation Of Collagen Peptides From Micropterus Salmoides Skin And Its Antioxidant Activity,
2022
National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition, Huzhou, Zhejiang 313000 , China ；Zhejiang Provincial Key Laboratory of Aquatic Resources Conservation and Development, Huzhou, Zhejiang 313000 , China ；Key Laboratory of Aquatic Animal Genetic Breeding and Nutrition of Chinese Academy of Fishery Sciences, Huzhou, Zhejiang 313000 , China ；College of Life Sciences, Huzhou University, Huzhou, Zhejiang 313000 , China
Study On Preparation Of Collagen Peptides From Micropterus Salmoides Skin And Its Antioxidant Activity, Han Meng-Yao, Li Xin-Yue, Wang Xiao-Mei, Wang Guo-Zhi, Ye Jin-Yun, Zhang Zhong-Shan
Food and Machinery
Objective:Collagen was extracted from the skin of Micropterus salmoides and used to explore the effect of enzyme types on the antioxidant activity of collagen peptides.Methods:Four kinds of enzymes were used, namely alkaline protease, neutral protease, papain and trypsin. The enzymatic hydrolysis of collagen Alkaline protease enzymatically hydrolyze collagen peptide (APP), Neutral protease enzymatically hydrolyze collagen peptide (NPP), Papain enzymatically hydrolyze collagen peptide(PP), Trypsin hydrolysis of collagen peptide(TP), were obtained and compared their total antioxidant activity, including reducing activity, DPPH, ·OH and O-2·free radical scavenging ability, ferrous ion chelating ability and lipid Oxidation inhibitory activity.Results:Four kinds …
Explore The Inhibitory Effect Of Perilla Crude Extract On Metabolic Syndrome-Related Enzymes Based On Molecular Docking,
2022
College of Pharmacy, Xiʼ an Medical University, Xiʼan, Shaanxi 710021 , China
Explore The Inhibitory Effect Of Perilla Crude Extract On Metabolic Syndrome-Related Enzymes Based On Molecular Docking, Yu Yu-Ting, Zhang Yanl, Zhang Ying, Li Na-Na, Cheng Yan, Zheng Meng-Di, Yan Ping, Chai Xi-Yan
Food and Machinery
Objective:The research is to explore the enzyme inhibition of Perilla crude extract, and to preliminarily elucidate the pharmacological substance basis of them on hyperglycemia, hyperuric acid and hyperlipidemia.Methods:The content of flavonoids and phenolic acid in UV extract was determined and showed the active components associated with enzyme inhibition. In vitro experiments, the inhibition of Perilla extracts on different enzyme activity was determined and the inhibitory activity was evaluated by IC50. Molecular docking was used to predict the targets of Perilla crude extract on pancreatic lipase and amylase inhibition.Results:Flavone content in the crude UV extract was …
Effects Of Extraction Methods On The Quality Of Elderberry Seed Oil,
2022
College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355 , China
Effects Of Extraction Methods On The Quality Of Elderberry Seed Oil, Xue Qing, Zhao Hong-Jin, Dai Long, Zhao Wen-Xin, Wang Jun, Zhu Xin-Liang, Gao Peng, Zhang Hong-Meng
Food and Machinery
Objective:This study aimed to compare the effects of different extraction methods including cold pressing extraction, soxhlet extraction and subcritical butane extraction on the yield, physicochemical properties, fatty acid composition and in vitro antioxidant activity of elderberry seed oil.Methods:Elderberry seed oils were extracted from elderberry seed by cold pressing extraction, soxhlet extraction and subcritical butane extraction. The physicochemical parameters and in vitro antioxidant activity of oil were determined with reference to national standards, and the fatty acid composition was analyzed by GC-MS.Results:Among the three extraction methods, the highest oil yield was obtained by subcritical butane extraction …
Effect Of Advanced Removal Of Huangshui Fluid On Quality And Yield Of Nongxiang Flavor Crude Baijiu Of Solid-State Fermentation,
2022
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Key Laboratory of Brewing Ecotypically New Technology and Application of Hunan Universities, Shaoyang, Hunan 422000 , China ；Xiangjiao Distillery Co., Ltd., Shaoyang, Hunan 422000 , China
Effect Of Advanced Removal Of Huangshui Fluid On Quality And Yield Of Nongxiang Flavor Crude Baijiu Of Solid-State Fermentation, Yang Zhi-Long, Deng Jia-Wei, Yu You-Gui, Chen Xue-Peng, Xiong Xiang, Wan Yong
Food and Machinery
Objective:The aim of this study was to improve the quality of Nongxiang flavor crude Baijiu.Methods:The effect of advancd removing Huangshui fluid in on the quality and yield of crude Baijiu was studied in multi-grain traditional Baijiu at different times during the cellar fermentation cycle.Results:When Huangshui fluid was removed at the 40th day of cellar fermentation of distilled alcoholic fermentative material, compared to the control group at 60th day, the yield of the crude Baijiu was higher (P＜0.05), and the high quality ratio of crude Baijiu, ethyl hexanoate content and ethyl hexanoate/ethyl lactate in …
Quality Properties Of Mixture Of The Proso Millet And Rice,
2022
College of Food Science and Engineering of Northwest A & F University, Xianyang, Shaanxi 712100 , China
Quality Properties Of Mixture Of The Proso Millet And Rice, Ren Jing, Jiang Wen-Qian, Zhao Ning, Ji Xiao-Hui, Li Meng-Qing, Du Shuang-Kui
Food and Machinery
Objective:The purpose of this study was to mix rice and proso millets and obtain high nutritional value, fantastic taste and flavor mixed rice.Methods:By adding different proportions of proso millets to rice, the nutritional value and fantastic taste of mixed rice were evaluated via the amino acid score (AAS), texture profile properties, sensory evaluations and flavor properties.Results:There were significant differences in the texture profile properties, sensory evaluations and flavor properties among cooked proso millets additions. The proportion of the cooked rice addition was significantly positively correlated to the gumminess and chewiness of rice, while it was …
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder,
2022
Hotel College, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003 , China
Optimum Parameters And Application Of Buckwheat Noodle Composite Preformed Powder, Zhao Min, Yang Bao-Wei, Hu Jian, Wang Rong-Lan
Food and Machinery
Objective:This study aimed to explore the best parameters of buckwheat noodle composite preformed powder.Methods:Single factor experiment, multi-index comprehensiveevaluation method and orthogonal experiment were used to optimize the special composite preformed powder recipe of buckwheat noodles.Results:The best parameters of buckwheat noodle composite preformed powder were 45% of buckwheat flour, 8% of modified starch, 1.2% of compound phosphate and 3% of gluten powder. In this situation, the tensile area of composite flour dough was 3 378.6 g·mm; the stabilization time was 7.23 min, the content of wet gluten was 23.71%; the sensory score was89.2; the comprehensive score …
Advance In Research On Heat Treatment Mechanism Of Infrared Radiation And Its Application In Foods,
2022
Shandong Academy of Agricultural Machinery Sciences, Jinan, Shandong 250100 , China
Advance In Research On Heat Treatment Mechanism Of Infrared Radiation And Its Application In Foods, Yu Xian-Long, Chu Bin, Xiao Hong-Wei, Zhang Wei-Peng, Zhao Feng, Zhang Zong-Chao
Food and Machinery
The development of food infrared heating theories were discussed in this review, and the advancement of infrared heating in food processing were summarized. Moreover, the principle of food processing and process optimum method in various food infrared thermal treatment technologies, including sterilizing, thawing, blanching, baking, peeling and drying processes were also discussed.
Research Progress On Industrial Auxiliary Materials Fermentation Of Cigar Tobacco Leaf,
2022
College of Tobacco Science, Henan Agricultural University, Zhengzhou, Henan 450002 , China
Research Progress On Industrial Auxiliary Materials Fermentation Of Cigar Tobacco Leaf, Ye Hui-Yuan, Ding Song-Shuang, Duan Wang-Jun, Huang Ming-Yue, Shi Xiang-Dong
Food and Machinery
This paper reviews the exogenous additives such as microorganisms, enzymes and excipients currently applied to cigar tobacco leaf fermentation and their research and application results to improve the quality of tobacco leaves, and prospects the research direction of cigar tobacco industrial excipient fermentation.
