Design Of Walnut Belt Continuous Dryer Based On Fluent,
2021
College of Electromechanical Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, China
Design Of Walnut Belt Continuous Dryer Based On Fluent, Wei Xin-Long, Li San-Ping, Wu Li-Guo, Du Jia-Bao
Food and Machinery
Objective: In view of the lack of small continuous walnut drying equipment in the market, a small walnut belt continuous dryer was designed. Methods: Based on the theory of gas-solid heat transfer, the heat fluid solid coupling model in the drying device was established, and the two-dimensional and three-dimensional simulation analysis was carried out with fluent to obtain the distribution and change law of gas temperature field in the drying device and walnut temperature field; By changing the top of the drying chamker from flat top to 30°, build a drying test platform for drying test, compare the test data …
Improvement Of Security Seal Gluing System In Yb25 Soft Packer,
2021
Sanxia Tobacco Factory, China Tobacco Hubei Industrial Co., Ltd., Yichang, Hubei 443100, China
Improvement Of Security Seal Gluing System In Yb25 Soft Packer, He Ren, Tian Jing, He Sheng-Yue, Tian Sen, Li Wei
Food and Machinery
Objective: To solve the problem of sealing glue overflow in YB25 Soft box Packer. Methods: Through improving the sealing and gluing system, a fan-shaped gluing wheel with intermittent gluing function was designed, and combined with the improved transmission system to meet its phase requirements. Results: The improved seal label gluing system realized controllable gluing length, the quality defect rate was reduced to 0%, and the monthly maintenance time was reduced by 146 minutes. Conclusion: The improved gluing system runs stably and effectively solves the quality defect of YB25 soft box cigarette packaging label glue overflow.
Design Of On-Line Detection Device For Cut Tobacco Structure,
2021
Technology Center, China Tobacco Hunan Industrial Co., Ltd., Changsha, Hunan 410007, China
Design Of On-Line Detection Device For Cut Tobacco Structure, Wu Wen-Qiang, Li Jun, Chen Long, Jin Yong, Liu Bin, Zhong Ke-Jun, Mao Wei-Jun, Wang Yin-Bin, Xu Wen-Wu
Food and Machinery
Objective: Solves the problem that the off-line detection method is adopted in the current cut tobacco structure detection, and the detection result lags behind. Methods: Using the air separation dilution method and image intelligent recognition technology, the cut tobacco structure was detected in the air separation room of the silk production line, the length, width and area of cut tobacco were detected online, and the proportion of whole and broken cut tobacco was counted. Results: By comparing the existing off-line detection instruments for cut tobacco structure. The detection device had high measurement accuracy and good stability, and could truly reflect …
Flat Design Style And “National Tide” Trend In Light Food Packaging,
2021
School of Arts, Hunan Normal University, Changsha, Hunan 410000, China
Flat Design Style And “National Tide” Trend In Light Food Packaging, Xu Hai-Bo, Wu Yu-Qing
Food and Machinery
Analyzed the current situation of the light food market, expounded the flat design style and expression of light food packaging, proposed that the "national tide" culture fits the aesthetic orientation of the new generation of consumers in the light food market, and looked forward to the light food market The integration trend of "national tide" culture and flat design style in the packaging design process.
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging,
2021
School of Foreign Studies, Chang’an University, Xi’an, Shaanxi 710064, China
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun
Food and Machinery
The localization tendency of Chinese cultural characteristics in export food packaging can be effectively corrected from the dimensions of accurately expressing Chinese cultural characteristics, strengthening deep integration into Chinese cultural characteristics, and deeply cultivates the application thickness of elements with Chinese cultural characteristics.
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage,
2021
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu
Food and Machinery
Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the …
Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil,
2021
School of Food ＆ Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil, Lin Rong-Fang, Gao Li-Wei, Xu Meng-Hao, Zhao Xiang-Zhong
Food and Machinery
Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank …
Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images,
2021
College of Information and Management Science, Henan Agricultural University, Zhengzhou, Henan 450046, China
Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li
Food and Machinery
Objective: To solve the current situation of manual screening in most cases of Chinese apple classification. Methods: The infrared and visible image fusion algorithm based on multi-scale transformation was used to fuse the collected visible image and infrared image of the apple to obtain a more intuitive fusion image with defect characteristics, and performed image preprocessing operations on the image to obtain a binary value. The image data set was transformed, and then the AlexNet model of the convolutional neural network was used to train, verify and detect the previous Apple surface defect data set. Results: The detection method has …
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil,
2021
Guangxi University for Nationalities, Nanning, Guangxi 530006, China
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao
Food and Machinery
Objective: This study focused on the fatty acid composition and antioxidant activity of watermelon seed oil. Methods: The watermelon seed oil was extracted by Soxhlet extraction from the watermelon seed, then the watermelon seed oil was esterified. Thereafter, the components and the contents of watermelon seed oil were analyzed and detected used the method of gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of watermelon seed oil was studied by measuring its ability to reduce iron ions and scavenge DPPH radical, hydroxyl radical and superoxide anion. Results: The results of GC-MS showed that there were 6 fatty acids in watermelon …
Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network,
2021
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040, China
Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network, Zhuo Ming, Wang Peng, Wang Kai-Kui
Food and Machinery
Objective: The simulation and prediction model between the process of silk making and the quality of finished tobacco was established. Methods: The average influence value method was used to screen the process parameters in the process of making silk, and then a simulation model of the key process parameters of the silk and the quality of the final tobacco was constructed through the Back-Propagation neural network. Results: Comparing the simulated data with the measured data, the average relative error of the simulated prediction of the filling value was 3.16%; the average relative error of the simulated prediction of the whole …
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage,
2021
College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen
Food and Machinery
Objective：
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods,
2021
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods, Ma Jing-Yi, Tian Bing, Wang Xin, Tao Xiao-Qi
Food and Machinery
The research progress in aptasensors for the detection of kanamycin residues in animal-derived foods was summarized. The principles of the colorimetric, fluorescent, electrochemical methods, and surface-enhanced raman scattering and so on were outlined. Then the advantages and drawbacks of the above detection methods, and aptamer sequences used were summarized. Moreover, the development of aptasensors for kanamycin detection was prospected.
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection,
2021
Wuxi City College of Vocational Technology, Wuxi, Jiangsu 214000, China
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection, Ding Tong-Ying, Yuan Hang
Food and Machinery
This article reviews the principle and classification of molecularly imprinted sensors （MIS）, focuses on the research results and application status of MIS in mycotoxin detection, and provides reference for better application of MIS to its future development direction.
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids,
2021
Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids, Yang Fa-Rong, Jing Lian-Peng, Gu Li-Li, Shang Guan-Lan, Li Rui-Dong
Food and Machinery
In this review, the application of chromatographic techniques in the separation and purification of flavonoids was summarized. The usage of column chromatography, pre-high-performance liquid chromatography, thin-layer chromatography, supercritical fluid chromatography, high-speed countercurrent chromatography and a combination of multiple chromatography methods were also reviewed. The development direction of preparative liquid chromatography columns, the optimization of solvent system for high-speed countercurrent chromatography, and the use of multi-dimensional chromatography systems were prospected.
Research On Functional Activities Of Organic Acids In Edible Plant Ferment,
2021
School of Public Health and the key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025, China
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Food and Machinery
The composition of organic acids in enzyme products and their dynamic changes during fermentation process were reviewed, and the function activities of organic acids in enzyme products beneficial to human health, such as antioxidant, adjustment of intestinal flora, enhancement of satiety, anti-tumor, etc were summarized. Moreover, the evaluation system and mechanism of organic acids in edible enzymes were proposed to be further studied.
Research Progress On The Application Of Blending Automation In The Production Of Baijiu,
2021
School of Automation and Information Engineering, Sichuan University of Light Chemical Technology, Yibin, Sichuan 644000, China; Sichuan Provincial Key Laboratory of Artificial Intelligence, Yibin, Sichuan 644000, China
Research Progress On The Application Of Blending Automation In The Production Of Baijiu, Han Qiang, Liu Xin, Zhou Yong-Shuai, Tuo Xian-Guo, Zhang Liang
Food and Machinery
The article briefly describes the blending process and its importance in the production process of Baijiu, and elaborates on the current status of the application of blending recipes, automation control, computers and other technologies in the blending of Baijiu; addresses the current difficulties in blending research and implementation, summarises the shortcomings at this stage from both the researcher's and the company's perspectives, and provides an outlook on future directions for improvement.
Reconstruction Of Branded Leisure Food Supply Chain Under The Background Of Business Model Innovation,
2021
School of Economics and Management, Huanghe Jiaotong University, Zhengzhou, Henan 454950, China
Reconstruction Of Branded Leisure Food Supply Chain Under The Background Of Business Model Innovation, Li Xia, Lu Yue, Li Feng-Ting, Wang Pei-Pei
Food and Machinery
The paper proposed that branded leisure food companies should keep up with the pace of business model innovation, reduce production costs, expand product sales channels and improve logistics efficiency by analyzing the problems of traditional Branded Leisure Food Supply Chain（BLFSC） under the E-commerce model. Additionally, it is pointed out that branded leisure food companies urgently need restructure and improve the overall circulation efficiency of BLFSC under the background of innovative business models.
Positive Correlation Between A3 Subunit Of Glycinin And Firmness Of Tofu Made From Soybeans Grown In Three Locations Over Two Years,
2021
Mississippi State University
Positive Correlation Between A3 Subunit Of Glycinin And Firmness Of Tofu Made From Soybeans Grown In Three Locations Over Two Years, Ruiqi Chen
Theses and Dissertations
Producing desirable firmness is important in manufacturing tofu from soybeans. This study’s objective was to explore the environmental impact (location and year) on soybean chemical components and identify the correlations between chemical composition and the firmness of tofu made from soybeans planted in three locations over two years. Seventeen soybean Plant Introductions (PI) from the USDA Soybean Germplasm Collection and eight check varieties were planted in Mississippi, Virginia and Missouri in 2017 and 2018. Protein subunit composition, protein secondary structure, phytic acid content, Ca2+ and Mg2+ content were determined. The result showed that A3 subunit content was …
Implementing Food Science-Based Instruction In Career Technical Education Courses,
2021
Mississippi State University
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Theses and Dissertations
Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …
Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region,
2021
Chapman University
Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region, Jiahleen Roungchun, Amanda M. Tabb, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …
