The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling,
2019
College of Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling, Yu Wenjun, Wu Ruimei, Li Hong, Pei Gang, Jin Shanfeng, Huang Chaoqiang, Zhu Renzhang, Yang Puxiang, Xiong Aihua
Food and Machinery
The temperature distribution inside the drum of tea cylinder water-removing machine is the main factor affecting the quality of the tea. In view of the defects of the current tea cylinder water-removing machine, including the uneven water-removing and low thermal energy utilization, a tea cylinder water-removing machine was designed with infrared radiation as the heat source in the present study. The infrared heat source was placed in the center of the cylinder. The approach of combining EDEM and Fluent was used to analyze the discrete field, flow field and temperature field during the de-enzyme process The turbulence model and the …
Design And Experiment Of Mid-Infrared Dryer For Macadamianut,
2019
Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
Design And Experiment Of Mid-Infrared Dryer For Macadamianut, Wang Jiaoling, Song Weidong, Ding Tianhang, Wang Mingyou, Wu Jinji, Zhou Dehuan, Zhou Fan
Food and Machinery
In view of the problem of long time and high energy consumption of macadamia nuts of drying, the infrared drying characteristics were analyzed and a mid-infrared dryer was designed. The mid-infrared drying characteristics reasch of macadamia nuts were carried out. The changes of dry moisture and rate were analyzed. The dry-diffusion and activation energy conditions were established and a mid-infrared drying model was established. The results showed that the moisture content of macadamia nuts decreased to 1.36% after 360 minutes under the drying conditions of 60 ℃ and 0.8 kW in the middle infrared emitter. The whole drying stage was …
Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation,
2019
College of Electrical Engineering and Information, Anhui University ofTechnology, Maanshan, Anhui 243032, China
Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation, Gao Jin, Zhang Jiayan, Feng Xugang
Food and Machinery
Beer fermentation is an extremely complicated process, in which the control of fermentation temperature has a great influence on the final taste and quality of the beer. The temperature control of the fermentation liquor has the characteristics of large time delay, nonlinear and staged characteristics, and they cause the temperature of the fermented liquor in the fermentation tank to fluctuate frequently with large. According to the technological characteristics of the beer fermentation temperature control system, a nonlinear PID control strategy was processed based on Smith predictable compensation. After modeling the beer fermentation temperature control system and performing Matlab simulation analysis, …
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea),
2019
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang
Food and Machinery
The sensory characteristics, color difference, water holding capacity, texture, K value, total volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value) were used as evaluation indexes. The effects of 3 packaging treatments on the quality of cultured Pseudosciaena crocea during 120 d of frozen storage were studied. The results showed that the sensory comprehensive score, texture and water holding capacity of cultured Pseudosciaena crocea decreased gradually with the prolongation of frozen storage time. The TVB-N and TBA values of cultured Pseudosciaena crocea increased with time under three packaging treatments. The results of K value analysis were consistent with those of …
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging,
2019
Fine Arts Academy of Hunan Normal University, Changsha, Hunan 410012, China
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao
Food and Machinery
patterns, color and words are common design languages in packaging design. This paper aims to find out the problems existing in the domestic meat packaging design by referring to the Australian meat packaging design following comparison made between the meat packaging design of China and Australia. And then puts forward the optimization approach to the domestic meat packaging design and theoretical suggestions for the promotion and popularization of domestic meat packaging.
Design And Motion Analysis Of Main Cam Of High Speed Paper Picking Mechanism,
2019
College of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xian, Shaanxi 710021, China
Design And Motion Analysis Of Main Cam Of High Speed Paper Picking Mechanism, Yang Benben, Cao Jujiang, Liu Yansong, Yang Kun
Food and Machinery
A double cam-four-bar combination mechanism was proposed based on the analysis of actuator position and attitude in paper-picking process. By using higher order polynomial and arc combination curve, the contour equation of the main drawing of high-speed paper-picking mechanism with higher order reciprocal continuity and smaller absolute value was obtained. The radius of base circle and the motion angle of cam were analyzed with the aim of pressure angle and angular acceleration of main cam. The results showed that using higher order polynomial and arc combination curve as the main cam contour equation could meet the requirements of the position …
Effects Of The Dissolved Oxygen Level And The Vibration On Oxidative Stress Of Grouper During Water Transport,
2019
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Effects Of The Dissolved Oxygen Level And The Vibration On Oxidative Stress Of Grouper During Water Transport, Wu Bo, Xie Jing
Food and Machinery
By evaluating the changes of antioxidant enzyme activity, antioxidant capacity, metabolites, glycogen and lactic acid content in tissues, the effects of different packaging oxygenation modes and transport road conditions on oxidative stress of grouper during waterborne transport were studied. The results showed that the antioxidant enzyme activity, antioxidant capacity and metabolites of grouper under continuous aeration and low oxygen vibration changed non-significantly, which indicated that the body could regulate and maintain the balance of antioxidant system. However, the activities of antioxidant enzymes, antioxidant capacity, lipid metabolites and anaerobic metabolic material production in grouper under very low dissolved oxygen and continuous …
Study On Shrinkage Model Of Fresh Shelled Peanuts By Hot Air Drying Based On Temperature Gradient,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Study On Shrinkage Model Of Fresh Shelled Peanuts By Hot Air Drying Based On Temperature Gradient, Lu Yingjie, Ren Guangyue, Duan Xu, Zhang Ledao, Ling Zhengzheng
Food and Machinery
To explore the shrinkage influence on fresh shelled peanut hot air drying, improving drying quality, this experiment with fresh shelled peanut as raw material, the selection of different temperature gradient (40, 50, 60 ℃) hot air drying conditions on the shrinkage characteristics were studied, and established the corresponding mathematical model fitting. The results showed that in the drying process, the volume contraction ratio of peanut shell and peanut kernel decreased gradually, the contraction rate increased, and the void volume increased gradually. The peanut shell contracted first than the kernel, and the net structure was seriously deformed after the contraction. Temperature …
Application And Research Progress Of Led Light Sterilization Technology In Fresh-Keeping Processing Of Fruit And Vegetables,
2019
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Shanghai 201306, C
Application And Research Progress Of Led Light Sterilization Technology In Fresh-Keeping Processing Of Fruit And Vegetables, Zhang Yuchen, Xie Jing
Food and Machinery
LED is a kind of green and environment-friendly cold light source, which has the advantages of non-toxicity, non-residue and wide application prospects in killing foodborne pathogenic bacteria in fruit and vegetable postharvest by using LED illumination technology. In this paper, the characteristics, sterilization mechanism and sterilization effect of visible and ultraviolet LED lamps were summarized. The sterilization effect of visible and ultraviolet LED lamps assisted by several different photosensitizers, as well as the dosage, effect and strains of the photosensitizers used werealso introduced. Finally, the existing problems and the future development direction of LED illumination sterilization technology were proposed.
Safety Evaluation Of Freeze-Dried Powder Of Sika Deer Antler Blood And Its Effect On Alleviating Physical Fatigue In Mice,
2019
School of Public Health of Nanjing Medical University, Nanjing, Jiangsu 211166, China; Safety Assessment and Research Center for Drug, Pesticide, and Veterinary Drug of Jiangsu, Nanjing, Jiangsu 211166, China
Safety Evaluation Of Freeze-Dried Powder Of Sika Deer Antler Blood And Its Effect On Alleviating Physical Fatigue In Mice, Qin Heng, Li Shifen, Hu Qi, Huan Fei
Food and Machinery
To evaluate the food safety of sika deer antler blood freeze-dried powder, the acute toxicity test in mice, and the 30-day feeding and three genotoxicity tests in rats were conducted. The effects of sika deer antler blood freeze-dried powder on alleviating physical fatigue in mice were studied by weight-bearing swimming in the tails, determination of the urea level in serum, the glycogen reserve in liver and the lactic acid level in serum before and after the exercises. Results: the freeze-dried powder of sika deer antler blood was a substance without toxicity according to the acute toxicity test (MTD>15 g/kg·BW). …
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp],
2019
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp], Chen Chen, Xu Deping, Jin Meng, Zhang Xiaojuan
Food and Machinery
The functional components of anti-myocardial ischemic activity in walnut were studied. The walnuts were squashed and then extracted by 70% ethanol, and ethyl acetate. The ethyl acetate phase was concentrated and then separated by macroporous resin, MCI, and ODS columns. MTT assay and kit method were applied，along with the model of myocardial ischemia/reperfusion injury to detect the anti-ischemic activity of each isolated component. The results showed that 5,10-dihydroxytryptamine and Shepherdine were separated from walnuts for the first time. Moreover, 5,10-dihydroxytryptamine could significantly maintain the viability of myocardial cell and reduce the enzymes (LDH/CK) released by ischemia/reperfusion injury, having significant protective …
Optimization Of Ultrasonic Assisted Alcohol Extraction Of Polyphenols From Opuntia Milpa And Its Antioxidant And Hypolipidemic Activities,
2019
College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
Optimization Of Ultrasonic Assisted Alcohol Extraction Of Polyphenols From Opuntia Milpa And Its Antioxidant And Hypolipidemic Activities, Wang Jing, Guo Yang, Bao Yihong, Tian Xue, Li Huan, Qiu Junmeng
Food and Machinery
The extraction of polyphenols from opuntia milpa was prepared by ultrasound-assisted method. The optimum extraction process was determined by orthogonal experiment with the content of polyphenols and DPPH free radical scavenging rate as indicators. The antioxidant and hypolipidemic activities of polyphenol extract from opuntia milpa were evaluated. The results showed that the optimum extraction technology of opuntia milpa was solid -liquid ratio 1∶15, ethanol concentration 65%, at 65 ℃ for 45 min. Under the control of these conditions, the content of polyphenols was 20.51 μg/mL, and DPPH clearance rate was 87.59%. The polyphenol extract of opuntia milpa has good antioxidant …
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity,
2019
Key Laboratory of Human Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Food and Machinery
In different brewing temperature and time, the changes of tea polyphenols and free amino acids brewing from Xiangxi golden tea, which were detected by UV-visible spectrophotometer, was gotten, and the extraction kinetics model was established. The antioxidant properties were also determined by DPPH and ABTS clearance rate. Results, the concentration of tea polyphenols and free amino acids, DPPH and ABTS clearance rate increased with the brewing temperature rising 60~90 ℃, and the brewing time prolonged 1~30 min, and which tended to be stable after 30 min. The Extraction rate of the tea polyphenols and amino acids followed a second-order reaction, …
Screen Of Probiotic Compound Starter For Capsicum Ferment,
2019
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China; Key Laboratory of Deep Processing of Major Grai
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Food and Machinery
Lactobacillus plantarum, Saccharomyces cerevisiae and acetic acid bacteria screened from previous experiments were taken as the research objects. Selecting two groups of probiotic compound starter L1 (Lactobacillus plantarum and Saccharomyces cerevisiae), L2 (Lactobacillus plantarum, Saccharomyces cerevisiae and Acetobacter) to produce capsicum ferment, and compared with traditional natural fermentation L0. By observing the changes of main quality indexes such as total acid, pH value, alcoholicity and main efficacy enzymes (superoxide dismutase activity, lipase activity) in the fermentation process, Selected the most suitable strain combination for capsicum fermentation. The results showed that the quality of capsicum ferments was significantly improved by mixed …
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls,
2019
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls, Pan Lihong, Luo Xiaohu, Wang Li, Chen Zhengxing
Food and Machinery
15 kinds of Japonica and Indica rice, and 4 kinds of glutinous rice flours commonly used in the market for making glutinous rice balls, were selected and compared. The physicochemical properties, sensory characteristics and texture of the commercially available Ningbo glutinous rice balls were investigated. The results showed that the glutinous rice flour made from Zhenuo 106 by water milling was more suitable for the production of Ningbo glutinous rice balls. Its main quality index has reached the quality level of Ningbo glutinous rice balls, and it was the most suitable variety for this processing.
Study On The Determination Method Of Potato Peeling Rate,
2019
School of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Food and Machinery
Proposed a pixel ratio measurement method, and designs 3 different potato models and 3 different peeling rate orthogonal tests through the model verification method, to verify the determination method. The experimental results showed that there was no significant difference between the actual measured value and the theoretical calculated value of the potato model in the 95% confidence interval, which indicated that the proposed pixel ratio measurement method had a strong credibility in the calculation of the peeling rate of potato. This method is scientific and feasible to evaluate the peeling effect of potatoes, and can be used as an effective …
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology,
2019
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology, Huang Jianbin, Cheng Fang
Food and Machinery
The research progresses of fish primary processing machinery at home and abroad were reviewed in this study. Moreover the automatic monitoring technology and its application in aquatic products processing were introduced, from two aspects of material processing quality and the equipment running status. This would help to improve the efficiency and quality of fish primary processing and promote technology upgrading of aquatic processing industry.
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Food and Machinery
This review outlined the principle and development of mathematical model based on the theory of heat and mass transfer in porous media. The research emphasis and its progress of mathematical model in the development and application were analyzed from the aspects of evaporation description, parameter determination and definite conditions and so on. Thereafter, an introduction of the advantages and disadvantages of the porous media mathematical model which applied in food thermal processing were given. Moreover, the development prospects of porous media mathematical model applied to fluid-particles food thermal processing were also summarized，which provided a reference for the numerical simulation research …
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Binzhilang Food Science & Technology Co. Ltd., Xiangtan, Hunan 411100, China
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut, Fu Xiaomei, Li Zongjun, Zhao Zhiyou, Luo Fenglian
Food and Machinery
Smoked areca nuts contain harmful substances such as benzo-a-pyrene on its surface, because they are cured in wood smoke in the initial processing process. People's health is seriously threatened by these harmful substances. It is crucial for people to monitor the residues of benzo-a-pyrene effectively in areca nut to ensure the food safety. The sources of benzo-a-pyrene pollution in edible areca nut and the pretreatment methods for detecting benzo-a-pyrene in edible areca nut are summarized in this study, and several instrumental methods for the determination of benzo-a-pyrene in food are also evaluated. Our study is helpful to improving deficiencies and …
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food,
2019
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Food and Machinery
In this paper, the food quick-freezing technology, the shape of ice crystal at different freezing rates and methods for observing ice crystals are described. The research progress of pressure-assisted freezing, electrostatic-assisted freezing and magnetic-assisted freezing in recent years is reviewed. The direct method can directly observe the ice crystal formed during the freezing process. The indirect method analyzes the ice crystal characteristics by observing the gap left by the ice crystal in the food after freezing. Pressure-assisted freezing can improve the super-cooling degree. When the pressure is released, the ice crystals formed by instantaneous freezing are fine and evenly distributed. …
