Dynamic Performance Analysis Of The Herringbone Transmission System Of Konjac Fine Flour,
2021
School of Mechanical and Engineering, Qiqihar University, Qiqihaer, Heilongjiang 161006, China; Heilongjiang Province Collaborative Innovation Center for Intelligent Manufacturing Equipment Industrialization, Qiqihaer, Heilongjiang 161006, China
Dynamic Performance Analysis Of The Herringbone Transmission System Of Konjac Fine Flour, Hu Qing-Ming, Hou Jun-Peng, Xu Chang-Shun, Sun Dan-Dan, Yang Ming, Bai Song, Guo Jian-Hua
Food and Machinery
Taking the fourth-stage transmission system of the konjac flour machine as the research object, a multi-body dynamic model was established based on the straight tooth synchronous belt and double helical synchronous belt with new profile, and the influence of the tooth line shape on the belt tooth stress and system vibration was analyzed. Then the influence of the structural parameters of the helix angle and the dislocation coefficient between the teeth on the dynamic performance of the transmission system were investigated. The results showed that when the toothed helix angle β was 30° with the inter-tooth dislocation coefficient k of …
Development Of A Continuous Laser Scanning Electromechanical System For Brown Rice Profile Cross Section,
2021
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China
Development Of A Continuous Laser Scanning Electromechanical System For Brown Rice Profile Cross Section, Yang Si-Ping, Tang Xiao-Hua, Li Tian-Jiao, Zheng Long-An, An Jia-Qiang
Food and Machinery
A laser scanning contour measuring device for brown rice was developed. The mechanism principle of the device was adapted to the point cloud data collection representing the geometric characteristics of brown rice. It has the functions of mutually vertical triaxial movement and two-axis rotation to realize the circular sweep of the ellipsoid of brown rice, the deflection of the embryo and the linear sweep of its main section. The ellipsoid of brown rice was measured by circular discrete and continuous laser scanning. The results showed that the continuous and discrete scanning data were consistent in describing the surface of brown …
Analysis Of Tea Brand Packaging The Visual Expression From The Perspective Of Cultural Gene,
2021
School of Art and Desing, Changsha University of Seience and Technology, Changsha, Hunan 410114, China
Analysis Of Tea Brand Packaging The Visual Expression From The Perspective Of Cultural Gene, Xie Qi, Xu Xin-Yi
Food and Machinery
From the perspective of design, the cultural gene method was introduced to collect and sort out The Tea Road cultural gene. The tea brand packaging of The Tea Road in Hunan and Hubei was used as an example, the application types and the visual expression in its design were analyzed. Our study would provide new ideas for the packaging design of different tea brands.
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 …
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.
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 On Formation Mechanism And Influencing Factors Of Egg Yolk Gel,
2021
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028
Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei
Food and Machinery
In this review, gelation process, physicochemical properties and formation mechanism of egg yolk gel induced by heat, alkali and freezing were introduced. On this basis, the effects of different factors on heat-induced gel, alkali-induced gel and freezing-induced gel were elaborated, and the research direction of egg yolk gel was prospected.
Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion,
2021
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion, Ma Qiu-Ping, Wang Hui, Tu Zong-Cai, Wen Ping-Wei, Hu Yue-Ming
Food and Machinery
The method of indirect competitive ELISA, scanning electron microscopy (SEM) and dynamic light scattering (DLS) were used to study the ultrasound-assisted glycation with lactose (UAG) on changes in allergenicity and structure of β-lactoglobulin (β-Lg) during digestion in vitro. The results showed that the allergenicity and the degree of hydrolysis of UAG modified β-Lg had a reduced during gastrointestinal digestion. Glycation limited β-Lg to form a smaller particle structure during gastric digestion, then aggregated during intestinal digestion. The fluorescence intensity first increased and then decreased, and the maximum emission wavelength appeared red shift. These results indicated that UAG modification could effectively …
Study On Quality Kinetics Of Fermented Sour Meat During Cooking,
2021
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
Study On Quality Kinetics Of Fermented Sour Meat During Cooking, Wu Hui-Lin, Li Miao-Yun, Zhao Li-Jun, Zhao Gai-Ming, Zhu Yao-Di
Food and Machinery
Kinetic analysis was carried out on the dynamic changes of ripening factors (color, shear force) and superheating factors (water activity, water content) during the heating process of fermented sour meat in 70~80 ℃water bath. The results showed that the changes of ripening factor (color, shear force) and superheating factor (water activity, water content) of fermented sour meat were all in accordance with the first-order kinetic equation, the Z value of brightness value was 63.751 ℃ and the Ea value was 4.016 kJ/mol; The Z value of redness change was 35.500 ℃, Ea value was 4.029 kJ/mol, and the …
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.
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols,
2021
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols, Ye Feng-Ling, Jia Li-Rong, He Qiang, Dong Yi
Food and Machinery
In order to optimize the Ultraviolet (UV) spectrophotometric method for determination of polyphenols inhibiting LOX activity, and to explore the influences of the buffer systems and pH on LOX enzyme activity and polyphenol auto-oxidation, this paper studied the changes of LOX enzyme activity and the auto-oxidation of gallic acid, quercetin, catechin and 3,4-dihydroxyphenylacetic acid under different buffer systems and pH conditions. The results showed that the activity of LOX was stronger under alkaline conditions, and the 4 polyphenols had the weakest self-oxidation in the borate system and the strongest self-oxidation in the Tris-HCl system. The higher the pH in each …
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 …
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I,
2021
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I, Ma Peng-Fei, Qi Shuo, Lu Yan, Zhou You, Wang Zhou-Ping
Food and Machinery
In order to develop rapid detection method for chloramphenicol in food, in this study, a novel chloramphenicol aptasensor was constructed based on fluorescence quenching ability of MnO2 nanosheet and fluorescence amplification ability of Exo-I digestion. Results showed that under optimal fluorescence detection conditions of 50 nmol/L concentration of aptamer, 0.05 mg/mL concentration of MnO2 nanosheet, 0.4 U/μL concentration of Exo-I and Exo-I digestion time of 50 minutes, and the fluorescence intensity had a good linear relationship with the concentration of chloramphenicol (R2=0.995). The linear range of detection was 0.1~80.0 nmol/L with the detection limit of 0.08 …
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging,
2021
College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Colleges and Universities Engineering Research Center of Modern Agricultural Equipment, Fuzhou, Fujian 350002, China
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging, Duan Peng-Sheng, Xu Jin-Chai, Chen Yi-Lei, Ye Da-Peng, Weng Hai-Yong
Food and Machinery
Aiming at the problem of foodborne pathogenic bacteria detection process is time-consuming, composed a application highlights like technology obtained 12,18,24 h 3 phase 5 kinds of pathogenic bacteria [Staphylococcus aureus (S. aureus), Listeria monocytogenes (LM), Diarrheagenic e.coli (DEC), Salmonella enteritidis (SE) and Shigella spp flexneri (S. flexneri)] of hyperspectral image, using successive projections algorithm (SPA) in combination with relevant analysis (CA) to extract various growing pathogenic bacteria sensitive wave bands and established the least squares support vector machines (LS-SVM) discriminant model. The results showed that the reflectivity of the five types of pathogens to different wavelengths of light was different. …
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 …
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China,
2021
CPC Liaocheng Party School, Liaocheng, Shandong 252000, China
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China, Shao Ru-Hua
Food and Machinery
The administrative supervision system for online food trade in Germany was built by German Federal Consumer Protection and Food Safety Office mainly based on 《German Food, Commodity and Feed Law》and other relevant laws and regulations, the German official monitoring center of e-commerce in food and D21 Quality Criterion. From the perspective of German mature administrative supervision system for online food trade, China has not yet set up an administrative agency which unifies and coordinates organization for online food safety, a unified operation platform for the administrative supervision of online food trade and a widely acknowledged quality certification criterion. Therefore, establishing …
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography,
2021
Jinan Center for Food and Drug Control, Jinan, Shandong 250102, China
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography, Long Jin-Lin, Wang Chun-Lin, Tao Yin-Feng, Sun Xiao-Han, Li Shuo
Food and Machinery
According to the detection method of free gossypol in vegetable oil，this paper establishes a mathematical model of uncertainty evaluation for determination of free gossypol in vegetable oil . The main sources of uncertaintyin measurement arising from procedure of testing were analyzed and evaluated. The evaluation results showed that the fitting of standard curve, the performance of liquid chromatograph and the repeatability of sample pretreatment made great contribution to the uncertainty of free gossypol detection results. When the content of free gossypol in edible oil was 48 mg/kg, the expanded uncertainty was 5 mg/kg (k=2).
