Study On Eggshell Breakage Rate Of Egg Detection Mechanism Based On Fem,
2017
Inner Mongola Techical College of Construction, Hohhot, Inner Mongolia 010070, China
Study On Eggshell Breakage Rate Of Egg Detection Mechanism Based On Fem, Wang Shuanqiao, Yu Zhihong
Food and Machinery
In order to improve the detection efficiency of egg quality on-line detection mechanism, and reduce eggshell breakage rate in the detection because of mechanical vibration generated, the modal analysis of the detection mechanism key components of the double circular arc cylinder and frame was carried out, by using the finite element analysis software ANSYS, and then it was tested by experiment. The results showed that the vibration frequency of the detection mechanism, lower than 971.28 Hz, could not cause vibration of double circular drum group, and this helped to reduced the eggshell breakage rate. Moreover, the frame frequency was found …
Simulation Analysis And Optimization Of Pulsed Electric Field Co-Field Sterilization Treatment Chambers,
2017
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Simulation Analysis And Optimization Of Pulsed Electric Field Co-Field Sterilization Treatment Chambers, Gao Qingxue, Ping Xueliang
Food and Machinery
As an important part of the high-voltage pulsed electric field (Pulsed Electric Field, PEF) processing system, in order to develop a processing chamber unit suitable for use in combination with multiple processing chambers, we modeled the elliptical embedded type field sterilization processing chamber, and the electric field distribution and hydrodynamic characteristics of the chamber were obtained by ANSYS software. Furthermore, based on the simulation analysis, the structure of the processing chamber was optimized, and a new type of total field sterilization treatment chamber based on the optimization of fluid properties was proposed. It was proved that the performance of the …
Structure Design And Finite Element Analysis Of Spiral Cutter For Bowl-Shaped Jellyfish,
2017
Liaoning Seafood Processing Technology and Equipment Key Lab, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Structure Design And Finite Element Analysis Of Spiral Cutter For Bowl-Shaped Jellyfish, Wang Deqiang, Tao Xueheng, Wang Mingwei, Wang Xuejun, Lu Jinshi
Food and Machinery
The spiral cutter is the most important working part of the bowl jellyfish automatic cutting machine. In order to ensure the stability of the work, the elastic deformation and the good service life are avoided. The mathematical model of the cutter blade line is established by using the differential geometry. The curvature and torsional size and the law of curvature and torsion with polar angle are simulated by MATLAB. The maximum value of the curvature is 1.57, the minimum is 0.012 47, the maximum torsion is 0.002 46, and the minimum is 0. The three - dimensional solid model of …
Development And Application Of Energy-Saving Multiple-Silk Air Separation System,
2017
Xuchang Cigarette Factory, China Tobacco Henan Industrial Co., Ltd., Xuchang, Henan 461000, China
Development And Application Of Energy-Saving Multiple-Silk Air Separation System, Zhu Guocheng, Wei Jiaxin, Guo Hongmin, Li Shufang, Cao Lihong, Fan Lei, Song Weimin
Food and Machinery
In order to solve the existing problems of air separation equipment of high energy consumption, loss of moisture and temperature, circulating air was used to reduce energy consumption, moisture and temperature dissipation, and the energy-saving multiple-silk air separation system was developed. The system was composed of material uniform and dilution, first and second cycle the air separation systems, dust extraction pipe and other devices. Through uniform thinning of the material, both the side and vertical air entered and floated to improve wind effect, by the first and second cycle air separation systems. 90% of the circulated air were utilized to …
Design And Research Of A New Type Of Vertical Home Flour Mill,
2017
School of Mechanical and Information Engineering, China University of Mining and Technology, Beijing 10083, China
Design And Research Of A New Type Of Vertical Home Flour Mill, Xie Mingzuo, Jia Ruiqing, Ma Fei, Song Tao, Zhou Dongxu
Food and Machinery
A small low speed milling machine has been designed for household use. The device adopts vertical roller mill grinding, and is equipped with the outer cylinder rotation drive screw lift to achieve a uniform grinding mechanism which ensures the produced flour's nutrition structure intact. The function structure and working principle of the mill, the kinematics theory of the roller mill and the lifting mechanism are applied. A new structure of the whole machine as well as its key parts has been performed. The software EDEM has been used to carry out the simulation of the particle transport of flour, and …
Preparation And Analysis Of Nisin-Loaded Chitosan-Starch Coated Paper,
2017
Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Analysis Of Nisin-Loaded Chitosan-Starch Coated Paper, Liu Danqing, Lu Lixin, Fang Jiachang
Food and Machinery
Objective To prepare a new kind of grease resistant -antibacterial paper using natural biological material as grease resistant and antibacterial agents, and to test its grease resistance and antibacterial properties. Methods Grease resistant-antibacterial paper was prepared by coating grease resistant antibacterial agent on paper. The grease resistance grade was tested by surface repellency test. The inhibition rate of coated paper on Escherichia coli and Staphylococcus aureus was calculated by colony method. Results When the ratio of 1 g/100 mL chitosan to 10 g/100 mL starch was 12, the grease resistance grade of coated paper reached 8, the cost was about …
Beauty Of Simplicity: The Innovation Andapplication Of Traditional Culture Elements In Packaging Design,
2017
School of Art, Hunan Normal University, Changsha, Hunan 410012, China
Beauty Of Simplicity: The Innovation Andapplication Of Traditional Culture Elements In Packaging Design, Wu Yuqing
Food and Machinery
With the revival of traditional culture, the "beauty of simplicity" of traditional culture elements has become a trend of packaging design. This paper expounds the aesthetic significance of "beauty of simplicity", points out that "beauty of simplicity" is not simple and crude, but a beauty that comply with natural, showing the essence of things and its culture connotation in the form of natural beauty and implicit beauty; discusses how to discriminate，screen and extract traditional culture elements, puts forward the way that the innovation and application of traditional culture elements in the process of packaging design.
Case Interpretation Of Humanized Packaging Design For Foods,
2017
Henan University of Science and Technology, Luoyang, Henan 471023, China)
Case Interpretation Of Humanized Packaging Design For Foods, Wang Xiaofang
Food and Machinery
It interprets the connotation and application of humanized design in food packaging. Based on profound analysis of 2015-2016′s World Star Packaging Awards works of foods, with environmental friendly and innovative services for the foundation, the deep research was done to application of humanized design concept. Humanized packaging design was the human-centered design, considering the human factors in the traditional design and affected by the emotion and culture of the consumers. Moreover, it satisfied all requirements of packaging design such as practical functions, artistic creativity, and green environmental protection. Humanization is an always important design consideration nowadays, even in the future.
Establishment And Evaluation Of Shelf Life Model On Fresh Cut Hang Cabbage Processed By Ozone Water,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
Establishment And Evaluation Of Shelf Life Model On Fresh Cut Hang Cabbage Processed By Ozone Water, Lei Hao, Xie Jing, Qiao Yongxiang
Food and Machinery
Fresh cut hang cabbage was cleaned by 1.8 mg/L ozone water for 5 min, and then stored under 0, 5, 10, 15 and 20 ℃ in thermostats, respectively. The total number of colonies, vitamin C and chlorophyll content index were measured, and combined with the Arrhenius equation to establish first order dynamic prediction model. The values of activation energy (EA) of shelf life model were 49.08, 54.87 and 38.8 kJ/mol respectively, referring to former factors A0 were 4.93×107, 1×109, 1.22×106. The indexes of 10 ℃ were used to validate the model …
Effects Of Different Barrier Packaging Materials On Preservation Of Lettuce,
2017
Department of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing 102206, China
Effects Of Different Barrier Packaging Materials On Preservation Of Lettuce, Ma Yonghang, Liu Jianxin, Chen Xiangning, Yang Xiaofei
Food and Machinery
In order to investigate the effect of different barrier packaging materials on the preservation of harvested lettuce. Lettuces were encased in modified atmosphere packaging (MAP) with LDPE, PE, HDPE and EVOH/PE films and stored at 4℃, while the ones without packaging were used for comparison under the same conditions. During storage, the gas composition in packaging, sensory quality, weight loss, chlorophyll content and relative conductivity of lettuces were measured regularly. On the sixth day, lettuces in the control group lost the commodity value due to serious water loss. In the EVOH/PE group, O2 was running out and the CO …
Quality Evaluation Of Fresh-Cutting Broccoli Under Different Essential Oil Treatments Based On Principal Component Analysis,
2017
Institute of Food, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Quality Evaluation Of Fresh-Cutting Broccoli Under Different Essential Oil Treatments Based On Principal Component Analysis, Huang Wenbu, Ma Wandi, Wen Hao, He Jingliu, Qin Wen
Food and Machinery
11 traits of the effect of cinnamon, oregano, fennel oil on quality of fresh-cutting broccoli were analyzed by principal component analysis (PCA) method in this study. An assessment model was established to screen the best essential oil treatment. 3 principal components were screened out through principal component analysis which accounted for 86.462% of the total variance. Frist principal component reflect the information of the total number of colonies, respiration intensity, weight loss rate, VC content, chlorophyll content, aroma score and browning degree score. The second one used to obtain he information of the total flavonoids, PPO and POD. The third …
Screening Of Wax On Commercialization Process Of Mandarin Fruit,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Screening Of Wax On Commercialization Process Of Mandarin Fruit, Ma Jiahong, Zeng Kaifang, Deng Lili
Food and Machinery
Mandarin fruits (Citrus reticulata Blanco) were treated with wax A, wax B, wax C and wax D respectively. In order to screen the best wax for the commercialization process of mandarin orange, the effects of different wax treatment on the storage quality of postharvest mandarin orange were measured. The results showed that wax C and wax A effectively reduced the weight loss of fruits, but the disease incidence was severely. Wax D effectively inhibited the yellowing of mandarin fruits, while the browning of the stem end and the disease incidence were severely. Wax B effectively inhibited the yellowing of mandarin …
Drying Characteristics And Mathematical Model On Hot-Air Drying Of Chinese Radish Slices,
2017
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Institute of Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China
Drying Characteristics And Mathematical Model On Hot-Air Drying Of Chinese Radish Slices, Huang Shan, Wang Xiujun, Shen Changxuan
Food and Machinery
With fresh radish as raw materials, the hot-air drying characteristics of fresh radish under different conditions of hot-air temperature, air velocity and slice thickness were investigated in this study. Then the fitting of experimental data and the applicability of 7 different mathematical models for the process of hot-air drying radish was compared. The results showed that the hot-air drying process of radish mainly occured in falling-rate drying period and the constant-rate period is not obvious. Hot-air temperature and slice thickness have a greater effect on drying-rate, relatively, while the effects of air velocity is less. The higher the temperature, the …
Study And Optimization On Extraction Process And Physical Characteristics Of Soluble Dietary Fiber From Phaseolus Radiatus Hull,
2017
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Food Materials Engineering Technology Research Center of Henan Province, Luoyang, Henan 471023, China
Study And Optimization On Extraction Process And Physical Characteristics Of Soluble Dietary Fiber From Phaseolus Radiatus Hull, Luo Lei, Wang Yaqi, Ma Liping, Zhu Wenxue, Zhang Kuan, Ji Qinghua, Ma Yongzhe
Food and Machinery
Superfine grinding-assisted enzymatic extraction of soluble dietary fiber from Phaseolus Radiatus hull were studied, and the extraction conditions were optimized by two general rotary combination design. Then the properties were studied. The results showed that the superfine grinding could significantly improve the extraction rate of soluble dietary fiber of Phaseolus radiatus hull, when the particle size was 25～38 μm, and the enzymatic extraction of soluble dietary fiber were: ratio of solvent-to-solid 331 (mL/g), enzyme solution temperature, 60 ℃, ratio of enzyme-substrate 190 U/g, the enzymolysis time 2 h. Under this conditions, the yield of soluble dietary fiber reached 14.02%, the …
Study On Total Polyphenol Content And Antioxidant, Antimicrobial Activities Of Different Polarity Fractions Of Chimonanthus Salicifolicus Hu Leaves,
2017
College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Study On Total Polyphenol Content And Antioxidant, Antimicrobial Activities Of Different Polarity Fractions Of Chimonanthus Salicifolicus Hu Leaves, Wu Yongxiang, Wang Xiang, Jiang Haitao, Ding Kangjun, Zhao Chenglong, Hu Changyu
Food and Machinery
Chimonanthus salicifolicus Hu leaves extracts were prepared by methanol circumfluence extraction. Five fractions were obtained by extraction with different polar solvents including n-hexane, dichloromethane, ethyl acetate, n-butanol and water. Then fractions were detected by total polyphenol content, reducing power, scavenging DPPH free radical and antimicrobial activities. The results showed that all the fractions exhibited high content of total polyphenol, and ethyl acetate fraction had the highest phenolic compounds, with the content of (309.50±4.81) mg/g. The fractions had strong antioxidative capacities such as reducing power and DPPH free radical scavenging ability. The fractions of methanol, n-hexane, dichloromethane, ethyl acetate, n-butanol and …
Effects Of Onion Peel Extract On Antioxidant And Quality Of Western Sausage,
2017
Food Research Center of Yanbian University, Yanji, Jilin 133000, China
Effects Of Onion Peel Extract On Antioxidant And Quality Of Western Sausage, Xu Meina, Chen Naiyang, Mu Baide, Wang Zengkai, Yu Shuai, Cui Taihua, Li Guanhao
Food and Machinery
The effects of acid value, peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed. The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis. The effects of onion peel extracts on the color, texture and oxidative stability of western sausages were investigated. The results showed that the addition of onion peel extract is 0.5%, which not only inhibits the oxidation of fat, but also improves the color of western sausages, reduces the hardness, elasticity and chewiness of western sausages.
Effects Of Wall Breaking Manners On The Inhibition Of Alpha Glucosidase Activity In Bee Pollen,
2017
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effects Of Wall Breaking Manners On The Inhibition Of Alpha Glucosidase Activity In Bee Pollen, Liu Wenjing, Zhang Zhixu, Qin Dan
Food and Machinery
The wall of rape bee pollens were broken by using different methods, and them the water-soluble ingredients were extracted. Therefore, the 4-Nitrophenyl α-D-glucopyranoside (PNPG) was as substrate to evaluate the efficiency of bee pollen as a natural alpha glucosidase inhibitor. The results showed that the wall-breaking manners had significant effect on the active ingredient. The inhibition rate of thealphaglucosidase was found ordered as following, temperature difference (13.73±1.15)%, supercritical CO2 (-8.07±0.93)%, ultrasonic assisted enzymatic (16.70±0.87)%,and untreated (9.68±0.89)%. Moreover, the inhibition rate of rape pollen polysaccharide on alpha glucosidase activity was fluctuated at （2.46±0.31）%~（-0.78±0.03）%, and there was no obvious linear relationship. …
Effects Of Fillers On Structure And Sensory Quality Of Reconstituted Tobacco Sheet,
2017
Technology Center of China Tobacco Zhejiang Industrial Co., Ltd., Hangzhou, Zhejiang 310024, China
Effects Of Fillers On Structure And Sensory Quality Of Reconstituted Tobacco Sheet, Lu Xinbo, Dai Lu, Shi Chunyun, Huang Hua, Yang Jun, Wu Zhihong, Xiao Wei, Tao Feng, Zhou Guojun
Food and Machinery
In this paper, the application and optimum adding dosage of calcium carbonate, diatomite and titanium dioxide with different crystal form and particle size distribution on reconstituted tobacco sheet were investigated, and the effects of adding dosage on the physical properties of the reconstituted tobacco were discussed. The difference of filler retention on reconstituted tobacco was compared by the SEM and TG. The results showed that: the retention of diatomite and titanium dioxide was obviously higher than calcium carbonate, and the bulk and thickness were improved with diatomite and titanium dioxide; the tensile strength was highest at adding dosage of 10% …
Establishing Sensory Evaluation Equation For Apricot By Regression Analysis Method,
2017
College of Science and Technology, Xinjiang Agricultural University, Urumqi, Xijiang 830052, China
Establishing Sensory Evaluation Equation For Apricot By Regression Analysis Method, Zhou Tong, Cheng Kai, Dong Zhuoqun, Li Huanrong, Sheng Manli, Yan Xue, Jing Yuxuan
Food and Machinery
The influence of quality of apricot plum by boiling permeating sugar, vacuum permeating sugar and ultrasonic permeating sugar were investigated, and the regression equation of sensory evaluation was established in this study. The Xinjiang Cemaiti apricot was used to study the difference of sugar content, shearing force and chromatic aberration, comparing among apricots prepared by 3 kinds of permeating sugar method. The optimum process was calculated and the regression equation was evaluated by stepwise regression method. The results showed that the content of sugar in the apricot was increased with the cooking times, the degree of vacuum and the ultrasonic …
Optimization The Technology Of Preparation Of Whole Sweet Orange Cloudy Juice By Complex Enzymatic,
2017
Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125, China
Optimization The Technology Of Preparation Of Whole Sweet Orange Cloudy Juice By Complex Enzymatic, Sun Junjie, Fu Fuhua, Li Qili
Food and Machinery
The whole sweet orange cloudy juice was produced for investigation in the current study. Treated with pectinase and protease, one-factor-at-a-time and orthogonal array design methods were used to optimize hydrolysis conditions based on juice yield and suspension stability. The optimum conditions were as follows: pectinase amount 0.01%, protease amount 0.2%, the enzymolysis time 40 min, and the enzymolysis temperature 40 ℃. In these conditions, the 30% puree content whole fruit juice yield was up to 83.27%, and the absorbance at 660 nm was 0.431. The results showed that the enzymatic treatment could improve the juice yield greatly and remain the …
