Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed,
2021
Kunming University of Science and Technology, Mechanical and Electrical Engineering, Kunming, Yunnan 650500, China
Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed, Zou San-Quan, Liu Xian-Xi, Zhao Zhen-Chao, Zhang Xue-Bo
Food and Machinery
In order to improve the drying quality and shorten the drying time of kiwifruit slices, the effects were studied in different temperatures (55, 65, 75, 85 ℃), wind speed (1.5, 2.5, 3.5, 4.5 m/s) and thickness (5, 10, 15 mm) on the hot air drying curve, water effective diffusion coefficient and drying activation energy of kiwifruit slices. The results showed that the whole drying process of kiwifruit slices belonged to reduced-speed drying, and the effective water diffusion coefficient was 1.296 39×10-9 ~4.589 94×10-9 m2/s, which increased with the increase of temperature and wind speed, and decreased with the …
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol,
2021
Hunan Normal University, Changsha, Hunan 410081, China
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol, Huang Jia-Miao, Li Liang-Yi, Cao Dong, Huang Zhong-Pei
Food and Machinery
Cu/Ce0.75Zr0.25O2 catalysts was prepared by urea co-precipitation with assistant of microwave. The activity and stability of the catalyst for ethanol dry gas reforming was studied. The result showed that the Cu/Ce0.75Zr0.25O2 catalyst possessing high catalytic activity. The activity increased with the rising of the reaction temperature. The catalyst stayed stable under 750 ℃ during the 90-hour reaction process and the conversion factor of ethanol remained 100%.
Optimization On Subcritical Extraction Of Oil From Cucumariafrondosa Visceral By Response Surface Method,
2021
School of Food ＆Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
Optimization On Subcritical Extraction Of Oil From Cucumariafrondosa Visceral By Response Surface Method, Xu Meng-Hao, Liang Yang, Yao Yan-Yan, Zhu Ji-Hai, Zhao Xiang-Zhong
Food and Machinery
A new process for subcritical extraction of Cucumariafrondosa oil was established using freeze-dried Cucumariafrondosa visceral which is rich in lipid active substances. The subcritical extraction conditions were optimized by single factor and response surface methodology, and the best extraction process was obtained: material-liquid ratio 1∶3 （g/mL）, extraction pressure 0.4 MPa, extraction times 5 times, extraction time 56.18 min, extraction temperature 48.55 ℃, extraction rate 23.38%. By comparing the physical and chemical indexes of oil extracted by different methods and gas chromatography-mass spectrometry (GC-MS) graphs, the physicochemical indexes of oil extracted by subcritical method are better than other methods, the content …
Suitability Evaluation For Processing Chips From Different Mushroom Varieties,
2021
College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Engineering Laboratory for Agro-Products Processing, Hefei, Anhui 230036, China
Suitability Evaluation For Processing Chips From Different Mushroom Varieties, Wang Chun, Dai Yan-Jun, Sun Yue, Li Xue-Ling, Liang Jin
Food and Machinery
Using Pleurotus eryngii, Lentinus edodes, Coprinus comatus, Agaricus bisporus and Volvariella volvacea as the main raw materials and adding wheat flour, five kinds of mushroom chips were processed by air frying pan. The sensory quality, texture, color difference, flavor free amino acids and reducing sugar of the chips were comprehensively evaluated. The results showed that significant differences were found in the quality of different kinds of mushroom chips. The contents of reducing sugar and total free amino acids in five kinds of mushroom chips were 0.197~0.214 g/100 g and 88.79~334.84 mg/100 g, respectively, and the contents of delicious amino acids …
Optimization Of Acetic Acid Fermentation Process And Antioxidant Activity Of Qiuxiang Pear Vinegar,
2021
Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
Optimization Of Acetic Acid Fermentation Process And Antioxidant Activity Of Qiuxiang Pear Vinegar, Yan Fei-Xiang, Zhu Dan, Niu Guang-Cai, Wei Wen-Yi, Wang Si-Pu
Food and Machinery
Taking the Qiuxiang pear wine as the raw materials, Huniang 1.01 acetic acid bacteria as the strain, and the total acid content as the index, the response surface methodology was used to optimize the fermentation process of fruit vinegar, and its antioxidant capacity was evaluated. The results showed that the optimum conditions for acetic acid fermentation of Qiuxiang pear vinegar were as follows: the inoculation amount of acetic acid bacteria was 9.4%, the fermentation time was 6 d, the fermentation temperature was 31 ℃, and the initial pH was 4.5. The fruit vinegar obtained under these conditions, which the total …
Prediction And Control Method Of Moisture Content After Cutting Based On Machine Learning,
2021
Qujing Cigarette Factory, Hongyun Honghe Tobacco 〔Group〕 Co., Ltd., Qujing, Yunnan 655001, China
Prediction And Control Method Of Moisture Content After Cutting Based On Machine Learning, Gao Li-Xiu, Chen De-Li, Wan Xing-Miao, Wang Xing-Hao, Zhu Zhi-Yuan, Li Yong-Hua, She Di, Kong Wei-Xi
Food and Machinery
In order to improve the stability of the moisture content after cutting in the production process of silk making, the matching degree of the indexes between the moisture content at the outlet of loose moisture return, the moisture content at the outlet of moistening leaf feeding and the moisture content after cutting was guaranteed. The steady state data samples of “Yunyan (A)” brand silk production process was selected and the influence variables of the model were analyzed by Recursive Feature Elimination Method (RFE). Based on the temperature and humidity prediction model of the workshop, Monte Carlo simulation, Neural Network algorithm …
Study On Toasting Characteristics Of Different Parts Of Tobacco,
2021
Technology Center of China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian 361021, China
Study On Toasting Characteristics Of Different Parts Of Tobacco, Li Jin-Lan, Wang Dao-Quan, Luo Deng-Yan, Xiao Hong-Li, Chang Ming-Bin
Food and Machinery
Toasting characteristics of different parts of tobacco were studied based on different parts of tobacco leaves planted in Liaoning and Jiangxi Province, and the changes in physical indexes, sensory quality, and Maillard reaction products under different treatment intensity of tobacco toasting were investigated in a rotary toaster. The results showed that: ① the upper and middle cut strips should be toasted under medium or high intensity, the lower cut strips should be toasted under medium or low intensity; ② cut strips toasting treatment had a positive effect on the taste, the local mixed gas decreased, the baking aroma and burnt …
Research Progress On The Main Active Components And Physiological Functions Of Sugarcane Molasses And Beet Molasses,
2021
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Research Progress On The Main Active Components And Physiological Functions Of Sugarcane Molasses And Beet Molasses, Li Qing-Lan, Cui Chun, Wang Wei
Food and Machinery
In this review, the application scope of molasses was summarized, and the main active substances and their physiological activities of sugarcane molasses and beet molasses were introduced. In addition, the development prospect of molasses active substances was prospected.
Effects Of Nanofiber From Plant On Stability Of Food Emulsion,
2021
College of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang, Hebei 050018, China
Effects Of Nanofiber From Plant On Stability Of Food Emulsion, Sun Zhe-Hao, Li Qiao-Ling
Food and Machinery
This paper elucidates the preparation and characteristics of nanofiber from plant, analyzes influence on food emulsion stability and the research direction of its preparation and modification technology is also prospected.
Recent Advances In Simultaneous Detection Of Food Hazards Based On Aptasensor,
2021
School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212004, China
Recent Advances In Simultaneous Detection Of Food Hazards Based On Aptasensor, Gao Lin-Chen-Meng, Ye Hua, Huang Sheng-Bo, Li Zhan-Ming, Guo Yuan-Xin, Li Chao, Wang Zhou-Ping
Food and Machinery
The aptamers used for screening various food hazards, such as pathogens, biotoxins, antibiotics, veterinary drugs, pesticides, heavy metal ions and so on, was firstly introduced in this review, and then the advances in simultaneous detection of these food hazards based on aptasensor were summarized. Finally, the future prospects were discussed in the perspectives section.
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing,
2021
College of Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Optimal Design of Modern Agricultural Equipment, China Agricultural University, Beijing 100083, China
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing, Li Jun, Xie Bin, Zhai Zhi-Qiang, Zhang Peng, Hou Song-Tao
Food and Machinery
This review introduced the main slaughtering and processing enterprises, advanced equipment and intelligent technology at home and abroad. The research status and existing problems of existing technologies, were analyzed and expounded, and the development trend of slaughtering and processing intelligent technology and equipment were prospected.
Purple Variety Of Sweet Potato,
2021
Prairie View A&M University
Purple Variety Of Sweet Potato, Ming Gao
Datasets Collection
Purple sweet potatoes are versatile enough to be used in cupcakes as well as ice cream. However, when cooked in their natural state, they are dry and starchy, prompting most to use the purple sweet potatoes as flour for baked goods, or in some cases, for ice cream. Dr. Gao wants his variety of purple sweet potato to be more palatable. Gao earned the coveted USDA-National Institute of Food and Agriculture 1890 Institution Capacity Building Grant to support his research. The project will focus on developing a variety that is enjoyable in its natural state and is moist and tastefully …
Simulation In Counter-Rotating Twin Screw Extruder By Adaptive Grid Technology,
2021
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
Simulation In Counter-Rotating Twin Screw Extruder By Adaptive Grid Technology, An Qi, Huang Zhi-Gang, Hu Shu-Zhen, Mi Guo-Qiang, Li He
Food and Machinery
Applied the existing adaptive grid technology to the counter-rotating twin-screw extruder, useed Autocad software to draw the end profile of the counter-rotating thread element, and establisheed the corresponding 3D model on the Solidworks software. Then imported the geometric model Gambit software for mesh generation. Selecting the adaptable mesh technology of Polyflow software, the mesh of the fluid channel is locally densified according to the Maxdiv value. The finite element solution task of isothermal transient flow problem of counter-rotating twin-screw was designed, and the Maxdiv value was also studied. The effects of the value were studied, on the shear rate field, …
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing,
2021
College of Food Science South University, Chongqing 400715, China
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing, Sun Rui, Zhong Geng, Zhang Yang, Zeng Zuo-Hua, Fang Li-Kui
Food and Machinery
19 kinds of selenium-containing rice were collected from 7 towns in Jiangjin District, and the influence of milling on the selenium content of rice was investigated. Significant differences were found in the selenium content in different varieties of brown rice (P<0.05). Yuxiang 203, Jing 1 You Huazhen, Q Xiang You 100 and Jing Liang You 510 had stronger selenium accumulation ability. Under the influence of rice varieties and planting environment, rice bran with different milling rate, selenium content and selenium loss in the milling process were different. The selenium content in rice bran of Yuxiang 203 and Jing1 Youhuazhen was higher, up to 0.82 mg/kg, which could be widely used as selenium-rich by-products produced in the processing process. All the samples showed that higher milling rate could cause higher processing precision and higher loss rate of selenium, and the highest loss rate of selenium was up to 44.39%. During the milling process, the selenium loss of Jing1 Youhuazhen and Jing Liang You 510, planted in Jiasui Town, Q Xiang You 100, and Yuxiang 203 planted in Baisha town and Zhongshan town, was relatively small. After grinding the 80 s, the selenium content in first-grade polished rice could still reach the level of selenium enrichment.
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb.,
2021
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb., Yuan Huan, Peng Li-Sha, Sun Meng-Yao, Cao Qing-Ming, Long Qi-Zhi
Food and Machinery
This study describes a method for separation and purification of polyphenolics of ethyl acetate extract (EAE) of Trapa bispinosa Roxb. pericarps (TBP) by macroporous resins. The abilities of static absorption and desorption of seven kinds of macroporous resins were studied. The best macroporous resin D101 was selected. The dynamic absorption and desorption conditions were optimized as follows: 5 mg/mL of the sample concentration, 1 mL/min of the flow rate of sample loading, 70% of ethanol as the eluent, 4 mL/min of the elution flow rate and 5 BV of the elution volume. After enrichment by D101 macroporous resin, the content …
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning,
2021
School of Automation and Information Engineering, Sichuan University of Light Chemical Technology, Zigong, Sichuan 643000, China; Sichuan Provincial Key Laboratory of Artificial Intelligence, Zigong, Sichuan 643000, China
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning, Liu Xin, Han Qiang, Zhou Yong-Shuai, Tuo Xian-Guo
Food and Machinery
A deep learning-based model for the classification and prediction of Baijiu wine brands is developed, combining with the Tensorflow and Keras frameworks. The test sample data set is established by collecting the feature information of Baijiu wine to be tested through an electronic tongue (an array sensor), combining the known Baijiu wine categories with that of the unknow one (to be test). Then the deep learning-based Baijiu wine brand classification prediction model was trained and tested for, preparing for the performance by using the trainedand tested sets. The results showed that the prediction model achieves 99.987% of Baijiu wine brand …
Motion Reliability Analysis Of Pre-Formed Cam-Link Assembly Mechanism Of Aseptic Filling Machine,
2021
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Motion Reliability Analysis Of Pre-Formed Cam-Link Assembly Mechanism Of Aseptic Filling Machine, He Xian-Rong, Pan Liao, Lu Li-Xin, Lin Zi-Dong, Li Fu-Man
Food and Machinery
In order to ensure that the designed cam meets the requirements of high precision and stable motion of the end position of the actuator under the high speed state of the aseptic filling machine. Based on the harmonic analysis method, the dynamic response of the design of the pre-formed cam mechanism end in different working sections is checked. Under the ADAMS environment, the dynamic simulation of the cam mechanism obtains the trajectory of the end gripper of the actuator and the kinematics and dynamic characteristic curve of the mechanism at the working speed. The results show that the clamping jaws …
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea,
2021
School of Chemistry and Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea, Liu Cun-Fang, Wei Ling-Ling, Wang Yi-Ying, Wu Rui, Tian Guang-Hui
Food and Machinery
The ethanol extract was obtained from the powder of Rhodiola rosea with ethanol recycling in Soxhlet extractor, and was dissolved in water to disperse system after recovering the ethanol, then respectively extracted with cyclohexane, chloroform, ethyl acetate and butanol to get different solvent extracts. These different solvent extracts were determined total phenols and flavonoids content by a spectrophotometer, in the same time, their anti-oxidation activities were tested by DPPH· method, Fenton reaction method and prussian blue method with using Vc as a reference substance, and their antibacterial activities were evaluated by using minimum inhibitory concentration and minimum bactericidal concentration. The …
Effect Of Germination On Grain Quality Of Tartary Buckwheat And Optimization Of Technology,
2021
Tianjin Erduoyan Food Co.， Ltd., Tianjin 300221, China
Effect Of Germination On Grain Quality Of Tartary Buckwheat And Optimization Of Technology, Tong Xiao-Meng, Chai Chun-Xiang, Wang Yong-Qiang
Food and Machinery
Using tartary buckwheat seeds as raw materials, the effects of different temperature and time during seed soaking and germination were analyzed, on the content of total flavonoids and γ-aminobutyric acid (GABA), DPPH free radical clearance rate, germination rate and bud length of tartary buckwheat seeds, and the germination conditions of tartary buckwheat tea were optimized. The results showed that the optimal germination conditions of tartary buckwheat seeds were as followd: soaking temperature 20 ℃, soaking time 8 h, germination temperature 26 ℃, and germination time 98 h. Under these conditions, the total flavonoids content of germinating tartary buckwheat was 10.34 …
The Progress Of Detection Methods For Norovirus In Foods,
2021
Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Science, Shanghai 201403, China; College of Public Health, University of South China, Hengyang, Hunan 421000, China
The Progress Of Detection Methods For Norovirus In Foods, Liao Xiao-Yan, Chen Li-Li, Bai Ya-Long
Food and Machinery
This paper mainly introduces the enrichment technology of norovirus, and reviews the research advances of norovirus in the nucleic acid detection, immunological detection and biosensor detection at domestic and abroad and also analyzes and compares the advantages and disadvantages of various method. Finally, the future research direction of norovirus was prospected.
