Design And Simulation Research And Verification Of A New Bowl-Shaped Jellyfish Spiral Cutting System,
2020
School of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian,Liaoning 116034 , China
Design And Simulation Research And Verification Of A New Bowl-Shaped Jellyfish Spiral Cutting System, Han Chuan-Long, Lu Jin-Shi, Tao Xue-Heng, Feng Yi-Ran, Zhong Sen-Miao, Wang Jing, Guo Shuai
Food and Machinery
In order to overcome the shortcomings of manually cutting the bowl-shaped jellyfish, with inefficient and costly, high consumption of energy and serious pollution, a new bowl-shaped jellyfish spiral cutting system driven by a servo electric cylinder was designed. The corresponding three-dimensional solid model was constructed by using SolidWorks software and the dynamics simulation of the spiral cutting system was completed by HyperMesh/LS-DYNA software. Moreover, the process of cutting jellyfish with spiral cutter, the process of jellyfish skin failure and knife path formation were dynamically simulated. The change curve of shear force, and the characteristics of stress, strain and dynamic during …
Defect Detection Method Of Chopsticks Based On Improved Yolov3 Algorithm,
2020
Mechanical and Electrical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500 , China
Defect Detection Method Of Chopsticks Based On Improved Yolov3 Algorithm, Chen Jun-Song, He Zi-Fen, Zhang Yin-Hui
Food and Machinery
The current chopstick quality inspection machines on the market cannot effectively sort chopped chopsticks with burrs. Aiming at this problem, in this paper, a method for detecting burr defects of chopsticks based on improved YOLOv3 algorithm is proposed. By removing the 32x down-sampling detection layer in the YOLOv3 network multi-scale detection, adding a 4x down-sampling layer in the YOLOv3 network to further obtain deep features. Thereafter, it was fused with the shallow features in the second down-sampling, and let the network learn the deep and shallow features and re-cluster the anchor box size, with changing the hyper-parameters of the YOLOv3 …
Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions,
2020
Ningbo Institute for Food Control, Ningbo, Zhejiang 315048 , China
Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions, Xing Jia-Li, Xu Xiao-Rong, Cheng Hai, Zheng Rui-Xing, Zhang Shu-Fen, Fu Xiao, Zhou Zi-Yan, Mao Ling-Yan
Food and Machinery
The purpose of this paper was to predict the growth dynamics of dominant spoilage bacteria for Spanish mackerel in different cold-chain logistics temperatures. The total viable counts (TVC), Shewanella counts and Pseudomonas counts were analyzed respectively, and the total volatile base nitrogen (TVB-N) and sensory quality index(QI)value at the end of the shelf life of Spanish mackerel were evaluated at 0, 4, 10 ℃ cold-chain logistics simulation. On the basis of the dynamic change of SSO with modified Gompertz equation, Belehradek equation was used to construct the prediction models of growth and shelf life for SSO in Spanish mackerel at …
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network,
2020
Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan 610066 , China
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang
Food and Machinery
Establish a prediction model for sensory quality of tobacco leaf alcoholization, which is used to predict sensory changes in the process of tobacco leaf alcoholization process, breaking through the traditional empirical method to guide tobacco leaf inventory turnover and formulation use. In this paper, 18 alcoholic sensory scores of the 18 different samples in 4 warehouses were taken as initial samples at intervals of 6 months, totally 36 months. Firstly, Through factor analysis, the tobacco alcoholization level is divided, and then to perform BP neural network test and prediction,the results show that this model is feasible and effective for predicting …
Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model,
2020
College of Food Science and Technology, South China University of Technology, Guangzhou,Guangdong 510640 , China
Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model, Zhu Xi-Ping, Li Wen-Zhi, Tao Qian, He Wen-Jiang, Cui Chun
Food and Machinery
Investigated effects of vitamin B complex TRP peptides and SOD on the anti-oxidative activity in brain tissue, serum inflammatory factor levels and reverse anxious/depression-like behaviors. Vitamin B complex TRP peptide and SOD (VB3︰ VB6︰TRP peptide︰SOD = 2︰10︰3︰4; VBPS) high, medium and low gavage doses were 260, 195, 130 mg/(kg·d), respectively. Studies showed that VBPS could reverse the anxious/depression-like behaviors and the slow body weight gain, with VBPS at a high dose being more effective. VBPS showed to control the effects of serum inflammatory cytokines (TNF-α, IL-6, IL-1β and IFN-γ), decrease malondialdehyde (MDA) levels and increase superoxide …
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity,
2020
College of Biology and Food Engineering, Guangxi Normal University for Nationalities, Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of GuangxiSouthwest Plant Resources, Chongzuo, Guangxi 532
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin
Food and Machinery
Optimization ultrasonic-assisted extraction of total flavonoid from leaves of phyllanthus emblica was investigated and its antioxidant capacity was determined. Through single factor experiment and orthogonal experiment, the optimization of ultrasonic-assisted extraction of total flavonoids was determined as follows, including the ratio of material to liquid 1:25 (g/mL), ethanol concentration 60%, ultrasonic power 70 W, and extraction at 60 ℃ for 20 min. Under the control of these conditions, the extraction rate of the total flavonoids from leaves of P. emblica was as high as 14.57%. Moreover, the total flavonoids from leaves of P. emblica were found good scavenging effect. With …
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine,
2020
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin
Food and Machinery
Microwave technology was applied to process black rice wine, effects of microwave power, microwave treatment temperature and microwave time on total phenolic content, total flavonoid content, total anthocyanins, colour and antioxidant activity of black rice wine were investigated. The results showed that the total phenol content, total flavonoids content, total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine, and microwave treatment had little effect on the color change of black rice wine. The DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, …
Preparation And Quality Analysis Of Low-Hardness Beef Tallow,
2020
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384 , China ；Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384 ,China ；Tianjin Agricultural Innovation D
Preparation And Quality Analysis Of Low-Hardness Beef Tallow, Liu Jia-Min, Yao Di, He Xin-Yi, Yan Xi-Chun, Li Xu, Liu Xiao-Dong
Food and Machinery
In order to develop a kind of low-hardness blended beef tallow, the oxidation induction time of blended beef tallow and rapeseed oil was determined by Rancimat method, and the preservation period of blended beef tallow was calculated preliminarily. The hardness of the blended beef tallow at common temperature was measured by texture analyzer and compared with beef tallow and lard. The results showed that the oxidation induction time was (18.92±0.10)~(39.90±0.42) h, and the oxidation stability was between rapeseed oil and beef tallow. At a beef tallow ratio of 40% to 60%, the hardness of blended beef tallow was close to …
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities,
2020
College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006 , China
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan
Food and Machinery
Taking xylan (Xyl) and ferric chloride as substrates, the effects of the mass ratio of Xyl to sodium citrate, reaction temperature and pH on yield rate was investigated by single factor test. Preparation technology of xylan polysaccharides iron complex (XPC) was optimized by response surface methodology. The preliminary structure characterization of Xyl and XPC was performed by infrared spectroscopy and X-ray diffraction. The DPPH free radical, superoxide anion, hydroxyl radical and reducing power of XPC was also studied. The results showed that the optimum preparation conditions were as follows: the mass ratio of Xyl to sodium citrate of 3:1, reaction …
Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread,
2020
Food College of Henan University of Science and Technology, Xinxiang, Henan 453003 , China
Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread, Wang Wen-Fei, Lu Yuan, Wang Ya-Xin, Yu Ji-Bin, Sun Jun-Liang, Shi Yu-Zhong
Food and Machinery
Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the specific volume, whiteness and texture of the steamed bread were compared and analyzed. The results showed that 3# Jiaozi from Xinxiang was superior to the other two Jiaozi in fermentation capacity, amylase activity and acid production, and the steamed bread made by 3# Jiaozi had larger specific volume and better texture characteristics than the other two Jiaozi steamed bread. Therefore, 3# Jiaozi …
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator,
2020
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and EnergySaving Evaluation, Shanghai 201306 , China ；College of Food Science and Technology, Shanghai OceanUniversity, Shanghai 201306 , China
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing
Food and Machinery
This paper discusses the influence on the energy saving effect of cold storage plate refrigerator from the aspects of phase change cold storage material, cold plate placement and thermal insulation material, and prospects the future research direction of cold storage plate refrigerator.
Clinical Trial Of Sugar-Control Ling Cakes On Blood Glucose Fluctuation In Diabetic Patients,
2020
College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050071 , China
Clinical Trial Of Sugar-Control Ling Cakes On Blood Glucose Fluctuation In Diabetic Patients, Sheng Qing-Hai, Yan Bin, Jia Yan-Ju, Liu Jing, Xu Li, Tian Ting-Ting, Xie Ying, Han Xu, Li Zeng-Ning
Food and Machinery
This test evaluated the auxiliary hypoglycemic effect of cakes processed from bitter almond flour, Luo Han Guo powder, resistant starch, polydextrose and other materials on patients with type 2 diabetes. The test used a self-matching design, during the 12-week test period, and subjects were interspersed with a control breakfast and a test breakfast. The subjects were tested for fasting blood glucose, 2 hours postprandial blood glucose, glycated hemoglobin, and safety indicators. The results showed that test cakes can significantly reduce the 2 h postprandial blood glucose (P≤0.01) and glycated hemoglobin (P≤0.01) in diabetic patients. There was no significant difference in …
Study On Functional Properties Of Dietary Fiber From Pinus Koraiensis Nut Coated-Film,
2020
Yanbian University, Yanji, Jilin 133002 , China
Study On Functional Properties Of Dietary Fiber From Pinus Koraiensis Nut Coated-Film, Wang Chao, Xu Hong-Yan, Yang Xi-Ming, Zhong Wen-Jie
Food and Machinery
Preparation of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) using Pinus Koraiensis nut coated-film as raw material, and xylanase in insoluble dietary fiber modification, prepared modified soluble fiber (MSDF) and modified insoluble dietary fiber (MIDF), and determined the dialysis delay index of glucose, cholesterol, sodium cholate adsorption capacity and glucose. Results: the glucose adsorption capacity of MSDF was significantly higher than that of SDF, and the glucose adsorption capacity of MIDF was significantly higher than that of IDF. In the simulated gastric environment, the cholesterol adsorption capacity of modified dietary fiber was improved, and MSDF was significantly higher …
Rapid Detection Of Alternaria Monomethyl Ether In Wheat By High Performance Liquid Chromatography,
2020
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023 , China
Rapid Detection Of Alternaria Monomethyl Ether In Wheat By High Performance Liquid Chromatography, Xu Qun-Ying, Zhai Yu-Heng
Food and Machinery
In this study, a high-performance liquid chromatography (HPLC) method for the efficient detection of alternariolmethyl ether (AME) in wheat was developed. The sample was extracted with acetonitrile/ methanol/ water (volume ratio 45/10/45), shaken at 30 ℃ for 30 minutes, and purified by Bond Elut Plexa solid-phase extraction cartridge. Then the sample was detected with a Variable wavelength detector. In this method, the limit of detection (LOD) of AME was 2.52 μg/kg, and the limit of quantification (LOQ) was 8.40 μg/kg, and the linear range was 0.25~2.00 μg/mL. The concentration of AME recovery was 80.1%~88.3%, the intra-day precision and inter-day precision …
Rapid Detection Of Cadmium Based On Fluorescence Molecular Switch And Aptamer,
2020
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China
Rapid Detection Of Cadmium Based On Fluorescence Molecular Switch And Aptamer, Tu Dong-Kun, Lu Yue, Zheng Xiao-Liang, Huang Min-Li, Wang Yi-Jing, Zeng Shao-Xiao, Xu Hui
Food and Machinery
In order to study the fluorescent dye thiazole orange as a fluorescent molecular switch and a cadmium ion nucleic acid aptamer for the detection of cadmium ions. The effects were examined, from different pH values, thiazole orange-aptamer concentration ratio, binding time of thiazole orange to aptamer, and binding time of aptamer to cadmium ion on the fluorescence intensity of the system. The results showed that when the pH value was 7, the thiazole orange-aptamer concentration ratio was 7∶3, the binding time of thiazole orange and aptamer was 15 min, and the binding time of aptamer and cadmium ion was 20 …
Determination Of Semi-Volatile Organic Compounds In Drinking Water By Gas Chromatography-Triple Quad Ms With Large-Volume Injection,
2020
Taizhou Food Inspection and Testing Center, Taizhou, Zhejiang 318000 , China
Determination Of Semi-Volatile Organic Compounds In Drinking Water By Gas Chromatography-Triple Quad Ms With Large-Volume Injection, Chen Hong-Bo, Xia Hui-Li, Fang Ru-Yi
Food and Machinery
A method for the determination of 29 semi-volatile organic compounds in drinking water by large volume injection-gas chromatography-mass spectrometry was established. The samples were extracted by liquid-liquid extraction with methyl tert-butylether solvent, and the samples were injected in large volume by solvent emptying mode programmed heating up. Multi-Reaction ion Monitoring (MRM) and internal standard method were used to quantify the samples. Results: The calibration curves were linear in the concentration of 0.2~10.0 μg/L, and the correlation coefficient was greater than 0.994. The detection limits of the method was in the range of 0.003~0.110 μg/L, the recovery rates was in the …
Determination Of Volatile Aroma Components In Cigarettes And Optimization Of Flavoring Process Of Tobacco,
2020
Hongyun Honghe Tobacco 〔Group〕 Co., Ltd., Kunming, Yunnan 650231 , China
Determination Of Volatile Aroma Components In Cigarettes And Optimization Of Flavoring Process Of Tobacco, Li Da, Li Xian-Ke, Zhang Tao, Xu Ren-Jie, Yuan Peng, Li Chao
Food and Machinery
A method for the determination of 11 volatile substances in cigarette cut tobacco by headspace-stirring rod solid phase microextraction-thermal desorption-gas chromatography-mass spectrometry (HS-SBSE-TD-GC-MS) was established. The parameters were optimized in the tobacco flavoring process, and the sample pretreatment method and thermal desorption operation conditions were optimized. ① Under the control of the optimized experimental conditions, the correlation coefficient R2 was higher than 0.998, and the detection limit and the lower limit of quantitation were 0.052~0.524 μg/g and 0.172~1.684 μg/g, respectively; ② The spike recovery was at 85.2%~97.6% and the relative standard deviation of the determination results was at 2.7%~6.0%; ③ …
Legal Mechanism Of Chinese Food Trade Dispute Settlement Under “Belt And Road”,
2020
Southwest University of Political Science and Law, Chongqing 401120 , China
Legal Mechanism Of Chinese Food Trade Dispute Settlement Under “Belt And Road”, Wang Zheng
Food and Machinery
Chinese food trade is expanding rapidly as the “Belt and Road” moves in an orderly fashion among countries along the route, and the food trade disputes among them are becoming more prominent. Due to the late establishment of the legal system of food safety in China, the food safety standards are not unified enough and un-satisfied with the international standards. In this regard, we should adjust the domestic food safety standards in response to international requirements on the basis of further improving the domestic legal system for food safety and security. Furthermore, this can also construct the legal mechanism of …
Low Energy Consumption Drying Device For Food Based On Integration Of Membrane Distillation And Liquid Desiccant Dehumidification,
2020
College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222 , China
Low Energy Consumption Drying Device For Food Based On Integration Of Membrane Distillation And Liquid Desiccant Dehumidification, Gui Da-Li, Chen Dong, Fan Jia-Qi, Xie Ji-Hong
Food and Machinery
A low energy consumption drying device based on integration of membrane distillation and liquid desiccant dehumidification was proposed. The basic idea was to transfer the moisture in the material to the liquid desiccant by the dehumidifying-drying unit, and then the moisture absorbed by the liquid desiccant was separated and removed by liquid desiccant regeneration unit. Based on a brief introduction to the structure and principle of the device, an estimation formula for SMER (Specific moisture extraction rate) of the device was given and the SMER of the device can reach 6.36 kg/(kW·h) under typical operating conditions. An experimental device for …
Experimental Study On Descaling Technology Of Typical Freshwater Fish Based On Water Jet,
2020
Liaoning Key Laboratory of Seafood Processing Technology and Equipment, Dalian Polytechnic University,Dalian, Liaoning 116034 , China
Experimental Study On Descaling Technology Of Typical Freshwater Fish Based On Water Jet, Li Ren-Jie, Meng Xiang-Yi, Zhong Sen-Miao, Lu Jin-Shi, Zhang Xu, Tao Xue-Heng
Food and Machinery
Taking crucian as the test object, and the main factors are the jet pressure, jet incident angle, jet target distance, and feed speed of the material plate as the main factors, investigated the trend and extent of the influence of these factors on the descaling rate and fish damage of crucian based on the self-developed water jet descaling experimental bench. The results showed that the optimal conditions for crucian descaling were as followed: jet pressure 10 MPa, incidence angle 60°, target distance 11 cm and feed rate 5 cm/s. Under the conditions, the descaling rate was 89.1%, and the sensory …
