Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device,
2016
Changzhou College of Information Technology, Changzhou, Jiangsu 213164, China; Changzhou Key Laboratory Plastic Parts Intelligence Manufacturing, Changzhou, Jiangsu 213164, China
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Food and Machinery
This article states the reform of the commercial automatic-multifunction frying machine with both machine design and automation technology, which aims to achieve the frying foods being fed in and out automatically as well as the oil-water separation for oil saving. It proposes the overall solution and the general design of both mechanical part and electrical control section, and elaborates on the automatic control device of water for oil-water separation, reduction gearbox, mechanism of chain and chain wheel, driving shaft coupler and bearing block, claw structure for catching fried food. This reformed device will have bright application prospect for it can …
High Speed Sorting Robot For Non-Typical Food Production Systems,
2016
Jiangxi University of Technology, Department of Mechanical Engineering, Nanchang, Jiangxi 330098, China
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
Food and Machinery
In order to solve the sorting technology problem in food production caused by more kinds of food and the big differences, and based on the parallel robot and visual technology, operation scheme of the sorting system was designed. At the present, the sorting system of domestic and foreign technology of the design is not mature in the area of complex packaging and small volume of food. According to the functional requirements of high-speed robot vision system, the hardware system of different food location and classification is more accurate, and complete the software design of control system. Through the research on …
Application 3d Printing Technology In Cream Industry Design,
2016
Henan University of Economics and Law, Zhengzhou, Henan 450046, China
Application 3d Printing Technology In Cream Industry Design, Yao Qinghua
Food and Machinery
The pastry cream in the food industry is fast moving consumer goods, having a thick, thick, sticky characteristics. According to the characteristics creamy food processing, and combining computer technology, designed cream printer program, including the power module, control module, execution module and driver module 3D. The program which draws on jet technology, three-phase machine control technology solve that the cream is not easy mobility, to ensure ease of cleaning. In the design of equipment and facilities mature organic combination. And key components and technologies make specific instructions.
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus),
2016
Institute of Agro-products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Food and Machinery
The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL …
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine,
2016
College of Agronomy, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Food and Machinery
Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at (5±1) ℃ and RH 85%~90%. The results showed that Ramulus cinnamomi extracts significantly reduced decay rate, weight loss rate and MDA content of fruits in comparison with the control group after 30~90 days cold storage. At the same time, the extracts treatment could also delay the degradation speed of total soluble solids (TSS), titratable acidity (TA), Vitamin C (VC) and total sugar content, keep higher SOD, PAL, POD and PPO activities in comparison with the control group, which suggested that Ramulus cinnamomi extracts effectively …
Research On Quality Change Of Leisure Dried Tofu During Storage,
2016
Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Research On Quality Change Of Leisure Dried Tofu During Storage, Bu Yufang, Li Wenqiang, Xie Linglai, Zhao Liangzhong
Food and Machinery
The quality changes of leisure dried tofu was investigated during storage under room temperature. The results showed that: the quality of dried tofu was getting worse with duration of storage time. From 60 to 90 days, the component contents and texture of dried tofu changed slightly; As time was prolonged from 90 to 180 days, there was significant change in contents and texture. Moisture decreased sharply, protein and fat increased significantly, carbohydrate decline gradually; the hardness, chewiness, cohesiveness increased, and resilience decreased. It was concluded that the change of texture is mainly caused by component contents of dried tofu, the …
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design,
2016
School of Art and Design, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Food and Machinery
In china, aviation logistics transportation is best choice in. long distance transportation for Waxberry. The waxberry is perishable fruits, so the preservation time is shorter, and the storage conditions are strict. In this paper, combining with the characteristics in cargo of plane, which type is domestic air transport usually used, and analysis the temperature of the environment, encountered the size requirements, air cargo specification and other problem in waxberry aviation logistics transportation process. The waxberry aviation logistics packaging should be constant temperature container, enclosure to be rounded handle, design buffer structure in the packaging, and mark transport requirement in the …
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice,
2016
Anhui Ruifuxian Food Co., Ltd., Bozhou, Anhui 236800, China
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Food and Machinery
Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root,
2016
College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Food and Machinery
To establish the extraction technology of polyphenols from lotus root, the polyphenol yield and DPPH free radical scavenging rate were investigated to optimize the technological parameters. Then, the polyphenol composition and antioxidant activity of extracts were comparatively analyzed. The parameters of technology A optimized by polyphenol extraction yield were as follows: volume ratio of hydrochloric acid to methanol was 22∶78 (V∶V), homogenization time was 6.8 min and homogenization speed was 10 500 r/min. Those of technology B optimized by DPPH free radical scavenging rate were as follows: volume ratio of hydrochloric acid to methanol was 19∶81 (V∶V), homogenization time was …
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin,
2016
Department of Food Science and Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Food and Machinery
A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of …
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins,
2016
College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571158, China
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Food and Machinery
Taking the absorbability and desorption properties as parameters, the purifying conditions of polyphenol from Synsepalum dulcificum seed by macroporous resins, compared with five types of macroporous resins were investigated. The result showed that the X-5 macroporous resins was the best one. Through a nonlinear curve fitting with the Langmuir adsorption models, it was found that the fitting degree of adsorption isotherm and Langmuir function curve was very high. The optimal adsorption process conditions were as followed: pH 5.8, 1.0 mL/min adsorption velocity. Besides, the best desorption conditions were: sample volume 100 mL, desorption velocity of flow 1.5 mL/min, dynamically elute …
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction,
2016
College of Chemistry and Molecular Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Food and Machinery
For finding a rapid and environmental friendly way to extract zymosan (beta-1,3-glucan), a method was established by microwave-assisted heating at low alkaline concentration, which was using the cell wall as a raw material and based on traditional enzyme alkaline. Extraction process was optimized by using response surface method, the optimum process conditions for quadratic regression model analysis were as followed: microwave power 420 W, heating time 5 min; the quantity of enzyme 2 550 U/g. Under this condition, the total sugar value could reach 87.44%, and the verificatio n results was 87.94%.
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat,
2016
College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao
Food and Machinery
The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of …
Cfd Numerical Analysis Of Beer Pasteurization,
2016
College of Mechanical and Electrical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Food and Machinery
A CFD numerical model was established to simulate pasteurization process of beer in glass bottle. The solid-liquid coupling complex conjugate heat transfer system was established and the change of the temperature field in the complete heating cycle of the beer in the bottle was got based on Fluent. The parameters of pasteurization process was designed under the working condition that the production capacity was 36 000 bottle/h. It has been shown that the total time of process was 60 minutes and the soaking time was 11 minutes. Through the CFD numerical analysis, the change of the temperature of the eleven …
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules,
2016
Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Food and Machinery
The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature …
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions,
2016
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Food and Machinery
Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. …
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory,
2016
College of Food Science and Engineering, Gansu Agricultural University, Gansu, Lanzhou 730070, China
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
Food and Machinery
A homemade gas-flushing device of MAP has been introduced in detail. The device has made various needed gas mixture by measuring flow. All the components of the device can be bought in the market. Without any mechanical processing all the components can be directly used to making the device. The precision of this device was ±2%. The device was suitable for the test of meat packaging and edible fungi packaging, but not suitable for the test of fruit and vegetable packaging, for the limit of the measurement range of the float meters.
Tanya Dube,
2016
University of Mississippi
Tanya Dube, Tanya Dube, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Tanya Dube was born and raised in Massachusetts, and after high school joined the military, serving in the U.S. Marine Corps. She is now a school food service manager in Alaska.
Johanna Herron,
2016
University of Mississippi
Johanna Herron, Johanna Herron, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Johanna Herron works with the Alaska Department of Education and Early Development to promote the Farm to School Program.
Elizabeth E. Edelman,
2016
University of Mississippi
Elizabeth E. Edelman, Elizabeth E. Edelman, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
An Anchorage, Alaska native, Elizabeth E. Edelman has worked in numerous areas of school nutrition in Alaska, and now is working as the food service manager in the head cook program in the Valdez district.
