Design And Application Of Round Fruit Sorting And Labeling Machine,
2018
College of Engineering, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Design And Application Of Round Fruit Sorting And Labeling Machine, Sun Kai, Yan Xuehui, Zhu Rongsheng
Food and Machinery
At present, the sorting and labeling of round fruits in peasant household is still depending on the manpower with low efficiency. This paper presents a solution for the integration of sorting and labeling. An automatic sorting and labelling machine is designed for selecting and labeling the size of round fruit in peasant household. This machine is mainly composed of roller type sorting device and automatic labelling device, which can automatically complete the sorting and labeling of round fruit. The optimal parameters of each part were determined through the elaboration of the whole structure and the working principle of each part …
Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree,
2018
College of Mechanical Engineering, Inner Mongolia University for the Nationalities, Tongliao, Inner Mongolla 028043, China
Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree, Shi Hongyan, Zheng Shuxian
Food and Machinery
In view of the uncertainty in the evaluation of the design of food filling machine, a new evaluation method for the design of food filling machine was proposed. Firstly, the evaluation index system of the design scheme of the food filling machine was set up, and the grade of the design scheme evaluation and the interval number of the food filling machine were put forward. Moreover, the interval number weight of the evaluation index of the design scheme of the food filling machine was determined by the interval analytic hierarchy process. Furthermore, an evaluation model of food filling machine design …
Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis,
2018
School of Mechanical Engineering, Liaoning Technical University, Fuxin, Liaoning 123000, China
Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis, Mao Jun, Lu Nan, Xie Miao, Lu Jinnan, Jia Kai
Food and Machinery
Based on the hypothesis of continuous medium in theoretical mechanics, the friction resistance model of screw rotary extrusion material was established. The influence of multiple structural parameters of screw on friction resistance was analyzed by using this model, and the range of parameter selection was also given. The friction force between screw and material was the target, and the screw structure parameter was the variable, using Matlab optimization toolbox to optimize the design of screw structure parameters. Moreover, the friction force of the material flow in the optimized screw was analyzed by Ansys. The results showed that the friction stress …
Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties, Yang Bowen, Chen Yuqin, Zhu Qiujin
Food and Machinery
Thermo-sensitive α-lipoic acid molecularly imprinted polymers (ALA-MIPs) were synthesized through pre-polymerization using α-lipoic acid as a functional monomer and N-vinylcaprolactam (NVCL) as both thermo-sensitive monomer and functional monomer. Poly(acrylonitrile) (PAN) and Poly(vinylidene fluoride) (PVDF) were used as the main raw material to synthesis molecularly imprinted membranes through the heterogeneous particle-filling method by adding ALA-MIPs. The morphology of the molecularly imprinted membrane(MIM) was investigated by scanning electron microscopy. The mechanical properties, hydrophilic properties, water absorption abilities, and ALA release properties of the membrane were also investigated. The results show that the PVDF membrane has better mechanical properties and hydrophobic properties when …
Design The Rural Food Packaging Design Under The Ethical Concept,
2018
School of Architecture and Art, Central South University, Changsha, Hunan 410083, China
Design The Rural Food Packaging Design Under The Ethical Concept, Zhang Jiaxin, Zhu Li
Food and Machinery
Food packaging in the countryside deeply reflects a kind of intimate complex relationship between human and design, human and tradition, human and natue. We incorporate design ethics with the process of food packaging design, as to make people to think about this comprehensive relationship from the perspective of ethics and introduce ethical care into design practice from top to bottom, and finally we can establish clear design ethics awareness for future country food packaging.
Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties,
2018
College of Biological Science And Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China
Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties, Chen Qiaoling, Chen Bisang, Wu Xiuting, You Yuting
Food and Machinery
Eggshell-powder as reactant react with AgNO3 and NaBH4 through ultrasonic reduction method to prepare the eggshell-powder nanosilver. The eggshell-powder nanosilver morphology and morphology changes of treated bacteria were characterized by using Scanning Electron Microscope (SEM). And its antibacterial properties were characterized by the microorganism meathods. The results showed that silver nanoparticles of eggshell powder had strong bactericidal effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans etc. And the minimum inhibitory concentration (MIC) of this four bacterias were 1.5,3.0,3.0,6.0 mg/L and minimum bactericidal concentration (MBC) were 6, 12, 12, 24 mg/L.
Morphological And Physiological Indexes Of Volvariella Volvacea During Storage At 15 ℃,
2018
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Morphological And Physiological Indexes Of Volvariella Volvacea During Storage At 15 ℃, Zha Lei, Chen Mingjie, Yan Shuhan, Li Chuanhua, Wang Hong, Xi Liping, Wang Chenguang, Zhao Yan
Food and Machinery
Fruit bodies of Volvariella volvacea V23 strains were stored at 15 ℃ after harvest. Morphological and physiological indexes were measured at 0, 12, 24, 36, 48, 60, 72 and 96 h after storage, respectively. The results showed that the sensory score of V. volvacea fruit bodies decreased with storage time, while weight loss rate, relative electric conductivity, and malondialdehyde content gradually increased with the prolongation of storage time. The contents of soluble sugar and protein were in a state of continuous decomposition and synthesis. No significant change was found in the activities of acid protease, while the activities of the …
Study On Temperature Field Of Different Materials In Incubator,
2018
School of Communication, Shenzhen Polytechnic, Shenzhen, Guangdong 518055, China
Study On Temperature Field Of Different Materials In Incubator, Pan Xinyi, Wang Dongmei, Zhu Hong
Food and Machinery
The temperature fields of the incubators were investigated based on the fundamental model of incubator, using finite element method by applying finite elements. Moreover, the Thermal-Fluid Couple by Fluent was analyzed, and the temperature field was validated by experiment. Three common thermal insulation material including XPS, EPU and VIP were selected, and the temperature fields distribution of different materials were studied by the computer simulation. The results showed when using the different insulation materials, the internal temperature field were different, and the internal temperature of VIP incubator were closest to the phase change temperature of cool storage agent and with …
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd,
2018
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd, Chen Lihuan, Xu Deping, Kong Jiamei, Yao Minghua, Zhang Dong, Gu Libaikeremu, Gao Jingqiu
Food and Machinery
The effect of sedation was observed by sleeping method and the content of dopamine(DA) in hippocampal region of the experimental mice, which was measured by high performance liquid chromatography (HPLC). The structure of active ingredients was inferred by physical and chemical testing and HPLC-MS and NMR. The research showed that the active ingredient of hypnosis was the elution fraction of 70% ethanol in MCI, and it was Saponins, which were isomers of each other, with nitrogen(s) and a sugar chain consisting of three sugars.
Study On The Purification Of Polysaccharide From Peony Stamen By Three Phase Partitioning And Physicochemical Property,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Study On The Purification Of Polysaccharide From Peony Stamen By Three Phase Partitioning And Physicochemical Property, Luo Lei, Xue Yihan, Yang Yongqing, Zhu Wenxue
Food and Machinery
Three phase partitioning was used to purify the polysaccharide from peony stamen and its physicochemical properties were analyzed. The optimal conditions of purification were obtained as follows: pH 7, ammonium sulfate concentration(w/v) 10% and ratio of t-butyl alcohol/crude extract(v/v).Under this condition, the polysaccharide recovery was 69% and the protein removal rate was 73%. The purity rate of the purified polysaccharide was 99.24%, and 95.36% pigment was removed by three phase partitioning. The Rresult of high performance liquid chromatography (HPLC) analysis showed that it was composed of rhamnose, galacturonic acid, glucose, galactose and arabinose, and the molar ratio was 1.24∶1.59∶2.00∶9.11∶1.68. The …
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity,
2018
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Shaoyang Engineering Research Center of Wine, Shaoyang, Hunan 422000, China
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity, Wu Qiang, Wan Chang, Peng Juanjuan, Zeng Hao, Yu Yougui
Food and Machinery
The wild yeast JM11 was isolated from wild kiwifruits by lineation separating, screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26S rDNA D1/D2 domain sequence analysis. The content of alcohol, peptide concentration and ACE (Angiotensin converting enzyme, ACE) inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was (7.8±0.5)%Vol, ACE inhibitory activity was (93.0±2.6)% and peptide concentration was (2 652.0±112.4) μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine, which revealed high ACE inhibitory activity, and could …
Preparation And Properties Of Microcrystalline Cellulose From Artemisia,
2018
School of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, China; Yulin Key Laboratory of Deep Processing of Agricultural Products, Yulin, Shannxi 719000, China
Preparation And Properties Of Microcrystalline Cellulose From Artemisia, Wen Junfeng, Liu Xia, Li Xiao
Food and Machinery
The Micro-Crystalline Cellulose （MCC）was prepared by acid hydrolysis method from Artemisia. The effects of solid to liquid, concentration of hydrochloric acid, temperature of acid hydrolysis and time of acid hydrolysis on the yield and degree of polymerization of Artemisia MCC were studied by single factor experiment. The preparation process of MCC was optimized by response surface methodology, and the structure and properties of the microcrystalline cellulose were analyzed. The optimum preparation conditions of MCC were as followed: ratio of solid to liquid 1∶30 （g/mL）, concentration of hydrochloric acid 15%, temperature of acid hydrolysis 70 ℃, and time of acid hydrolysis …
Optimization On Essential Oil Extraction Of Lemon Peel By Cellulase-Assisted Hydrodistillation,
2018
College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
Optimization On Essential Oil Extraction Of Lemon Peel By Cellulase-Assisted Hydrodistillation, Gu Xuedong, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao
Food and Machinery
In order to improve the utilization of lemon peel, the optimal processes for essential oil extraction of lemon peel were studied by Cellulase-Assisted Hydrodistillation(CAHE). Based on the single-factor test, taking the enzyme dosage, solvent to material ratio, enzymolysis time, and distillation time as the influce factors, the response surface methodology was applied to optimize the parameters of extraction. Meanwhile, the volatile composition were determined by GC-MS. Additionally, the microscopic structural changes of sample before and after extraction are observed to understand the characteristics of different extraction methods. The optiaml extracting conditions were as followed: enzymolysis temperature 50 ℃, pH 5.0, …
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut,
2018
School of Biological and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut, Zhan Ge, Li Kaikai, Sun Yanhui, Long Men
Food and Machinery
The ultrasonic assisted extraction technique was employed to obtain phenolics from CWCP and different factors on the phenolics yield were considered, including the solvent type, ratio of liquid to solid, extracting temperature, ultrasonic power and ultrasonic time. Based on the single factor tests, an appropriate solvent for more consistent extraction of phenolic compounds would be defined, and response surface experiments would be used to optimize the extraction parameters. The results showed that the optimum conditions for total phenolic extraction were determined: ratio of methanol to solid 1∶15 (g/mL), extracting at 55 ℃ for 55 min with, ultrasonic power 270 W. …
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka,
2018
Yiyang Research Institude of Quality Supervision & Inspection for Products and Commodity, Yiyang, Hunan 413000, China
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka, Lin Hai, Xiong Guohong, He Jianguo, Zhang Xiaoyi
Food and Machinery
To develop the phenol resources in Lactarius hatsudake Tanaka, solvent extraction with ultrasonic assisted was used. On the basis of single factor test, the solvent, solvent concentration, liquid ratio, ultrasonic time and extraction times were selected as optimum conditions. The results showed that the optimum extraction conditions were ethanol concentration of 56%, solid-liquid ratio of 1∶25 (g/mL), extraction time of 80 min, and extract two times under this condition. The result of ultrasonic assisted extraction is 1.05%, and the result is reliable.
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products, Tan Li, Zhou Chunxia, Hong Pengzhi
Food and Machinery
In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources.
Research Progress On The Detection Method Of Swine Source Components In Food,
2018
College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan
Food and Machinery
In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.
Research Progress Of Cold Storage Refrigeration System And Automation,
2018
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
Research Progress Of Cold Storage Refrigeration System And Automation, Liu Han, Xie Jing, Wang Jinfeng
Food and Machinery
In recent years, the energy consumption of our country is becoming more and more serious, and the energy consumption of cold storage occupies a considerable proportion in that of all industries. Therefore, it has become more and more important to reduce the energy consumption of cold storage. The energy conservation, the efficient refrigerating system of three commonly used temperature range with －18 ℃ and above, －18 to －60 ℃, 60 ℃ to 100 ℃ was summarized in this review, respectively, and the single-stage compression cycle, two-stage compression cycle and cascade and auto cascade compression cycle several commonly used refrigeration cycle …
Advances In Pulsed Light And Its Applications In Food Industry,
2018
Henan University of Technology, Zhengzhou, Henan 450001, China
Advances In Pulsed Light And Its Applications In Food Industry, Du Yan, Chen Fusheng
Food and Machinery
As one of the novel nonthermal methods, pulsed light (PL) is a technology for the fast, mild and residue free surface decontamination of food and food contact materials. This paper introduces the appliance and mechanism of PL firstly, and then details its application in food sterilization and removal of toxins and allergens. At last, the drawbacks of PL and its possible developments in food industry are discussed.
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method,
2018
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method, Liu Zhixin, Liu Zhibin, Zhang Gensheng, Yue Xiaoxia, Yang Huiduo, Xu Chunming
Food and Machinery
The effects of different concentration of ethanol, ratio of fatty acid to urea, ratio of fatty acid to ethanol, inclusion time, inclusion temperature and times of inclusion on pinolenic acid in pressed pine seed oil were studied. Based on results from single factor test, the optimal experimental design was carried out according to the principle of Box-Behnken central combination test design. The urea inclusion regression model of pinolenic acid was established using the comprehensive score of pinot acid content and loss rate as the response value. The results showed that the fatty acid∶urea =1∶2.88（g/g）, fatty acid∶ethanol =1∶7.98 （g/mL）, inclusion time …
