Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data,
2024
Weifang Inspection and Testing Center, Weifang, Shandong 261100, China
Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data, Zhao Honglei, Yang Lirong, Zhao Hongyan, Liu Xin, Li Lei, Zhang Fengxiang
Food and Machinery
The quality of food safety sampling inspection data are a comprehensive reflection of the technical ability, professional competence, and management service level of inspection institutions. It is an important guarantee for the effectiveness of food safety sampling inspection work, and a key factor in doing a good job in verification and disposal work. Market regulatory administrations have strengthened the verification of food sampling inspection data in recent years, which have played a good role in improving the quality of food safety sampling inspection data. However, it was found that some inspection and testing institutions have some problems in sampling, inspection, …
Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber,
2024
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China;International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang, Jiangxi 330047, China;School of Advanced Manufacturing, Nanchang University, Nanchang, Jiangxi 330031, China
Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber, Mei Liren, Xu Keping, Ai Fanrong, Dai Taotao, Chen Jun
Food and Machinery
Objective: Solving the problems of high feed requirement, low flow rate and poor treatment effect of industrial-scale microfluidizer （ISM） in practical application. Methods: Combining CFD-PBM simulation and emulsion preparation test, four kinds of interactive chambers were optimized, and the final shape was obtained by size optimization. Results: Four kinds of interactive chambers had larger flow rate and hole diameter than the original interactive chamber. The effect of particle size reduction was T-impact type ＞ T double impact type ＞ cross impact type ＞ two shunt type. Shear force mainly existed in the shunt zone, impact force mainly existed in the …
The Study On The Effect Of The Internal Heat Exchanger On Transcritical Co2 Ejector Refrigeration System,
2024
Industrial Technology Center 〔Innovation and Entrepreneurship Education Center〕, Shanghai Dianji University, Shanghai 201306, China
The Study On The Effect Of The Internal Heat Exchanger On Transcritical Co2 Ejector Refrigeration System, Wu Dongjiong, Hu Jiang, Li Yang
Food and Machinery
Objective: This study aimed to investigate the effect of internal heat exchanger on the performance of transcritical CO2 two-stage compression/ejector refrigeration system. Methods: The simulation software was used to analyze the effects of the internal heat exchanger on the suction temperature, discharge temperature, specific work increment of the low-pressure compressor and system performance coefficient under different gas cooler outlet temperatures (25～45 ℃), high-pressure side discharge pressure (7.4～9.5 MPa), evaporation temperature (-40～-15 ℃) and intermediate pressure (3～5 MPa). Results: With the increase of intermediate pressure, the discharge temperature and specific work increment of the low-pressure compressor increased at a specific …
Motion And Force Analysis Of Mold Open-Closing Mechanism With Electric Eight-Bar For Food Packaging Thermoforming Machine,
2024
Shantou Polytechnic College, Shantou, Guangdong 515078, China
Motion And Force Analysis Of Mold Open-Closing Mechanism With Electric Eight-Bar For Food Packaging Thermoforming Machine, Xie Zhigang, Chen Xiaoqin, Xu Zhiyang
Food and Machinery
Objective: To solve the technical problems in the design and analysis of the core parts of the mold open-closing mechanism related rod. Methods: The motion and force analysis of mold open-closing mechanism with an electric eight-bar was described in detail by using the analytical method. Results： Based on the example calculation, the relationship curve between the displacement of the slider and the crank angle was obtained, and the variation law of velocity and acceleration was further deduced. Meanwhile, the theoretical clamping force, the changing trend and the characteristics of each member force in the sheet extrusion process were analyzed. Conclusion: …
Research On Dynamic Target Grasping Control Method For Food Collaborative Robot,
2024
Henan Vocational College of Water Conservancy and Environment, Zhengzhou, Henan 450000, China
Research On Dynamic Target Grasping Control Method For Food Collaborative Robot, Cheng Pengfei, Liu Mingtang, Sun Chen
Food and Machinery
Objective: Solve the problem of low accuracy of collaborative robots in food dynamic target grasping at present. Methods: Based on the architecture of collaborative robots, a combination of fuzzy self-tuning PID control and robust adaptive compensator was proposed for collaborative robot food dynamic target grasping. PID combined with fuzzy control to achieve parameter self-tuning, and robust algorithm combined with adaptive algorithm for system uncertainty compensation. The performance of the proposed method was analyzed through experiments, verifying its feasibility. Results: The proposed method had good results in the dynamic target grasping of collaborative robots, improving the accuracy of dynamic grasping. At …
Optimization And Simulation Analysis Of Temperature Field Of Wolfberry Drying Box,
2024
College of Mechanical Engineering, Xi'an University of Science and Technology, Xi'an, Shaanxi 710054, China
Optimization And Simulation Analysis Of Temperature Field Of Wolfberry Drying Box, Yu Yang, Yu Mingqiang, Wang Erjie, Chen Tingmin
Food and Machinery
Objective: To improve the quality of wolfberry drying. Methods: Standard Realizable k-ε turbulence model was used for theoretical analysis, and fluent software was used for simulation and experimental verification to study the distribution law of heat exchange temperature field in the drying chamber, and to optimize the parameters of the heat exchange plate. The effects of heat exchanger plate inlet flow rate, heat exchanger plate runner width, heat exchanger plate runner height and heat exchanger plate spacing on the temperature field uniformity of the drying chamber were analyzed by taking the temperature uniformity coefficient and the temperature distribution cloud diagram …
Paddy-Brown Rice Boundary Detection Method Based On Machine Vision,
2024
School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Paddy-Brown Rice Boundary Detection Method Based On Machine Vision, Liu Hao, Fan Jijun, Yu Nanhui, Liu Xiaopeng, Zhou Jin, Mou Yi
Food and Machinery
Objective: To detect and locate the boundary line between paddy and brown rice in separation equipment. Methods: A method based on straight-line edge detection was proposed by performing model matching with different color features. Converted the resulting images to grayscale and applied the linear edge detection algorithm to locate the target position. Results: Our approach reduced the error to within 5% and significantly improved recognition accuracy compared to traditional methods. Conclusion: Proposed method has a small recognition error, making it suitable for identifying the boundary between paddy and brown rice.
Research On Internal Temperature Temporal And Spatial Distribution Of Citrus Peel In Heat Treatment Process,
2024
School of Mechatronics and Vehicle Engineering, Chongqing Jiaotong University, Chongqing 400016, China
Research On Internal Temperature Temporal And Spatial Distribution Of Citrus Peel In Heat Treatment Process, Zhao Yao, He Zhaoying, Jiang Yuhong, Cai Xiangyu, Li Shiquan
Food and Machinery
Objective: This study aimed to obtain the temperature distribution law of different points in citrus fruit over time during heat treatment. Methods: The temperature change of citrus peel during heat treatment was studied from the perspective of heat transfer. A new method was applied to calculate the temperature transfer rule in citrus peel, and a new mathematical model was established to simulate the temperature distribution of citrus peel during heat treatment. The spatial and temporal distribution of the internal temperature field of three kinds of citrus (Fengjie Navel orange, longevity blood orange and Ziyang Tangerine) was studied. Results: The study …
Numerical Simulation Of Phase Change Cold Storage Plates With Different Packaging Structures Used In Cold Storage,
2024
School of Materials and Energy, Guangdong University of Technology, Guangzhou, Guangdong 510006, China
Numerical Simulation Of Phase Change Cold Storage Plates With Different Packaging Structures Used In Cold Storage, Liang Hanwei, Chen Guansheng, Xie Jian, Ying Wenxuan, Cheng Zijie
Food and Machinery
Objective: To study the application of phase change energy storage in peak-shifting of cold storage electricity, and propose a more effective encapsulation structure for the cold storage plate. Methods: Multiple phase change cold storage plate encapsulation structures were designed for the frozen goods cold storage, and corresponding numerical models were established. Through numerical simulations, the solidification and melting cooling processes of different encapsulated cold storage plates were tested at standard temperatures （-18 ℃）. The similarities and differences between flat and concave-convex cold storage plates were compared, and the impact of different cold storage plates on temperature fluctuations within the storage …
Effects Of Matcha On Lipid Oxidation During Storage Of Coix Seed,
2024
College of Modern Agricultural Engineering, Fujian Vocational College of Agriculture, Fuzhou, Fujian 350007, China
Effects Of Matcha On Lipid Oxidation During Storage Of Coix Seed, Chen Chan, Huang Jing
Food and Machinery
Objective: This study aimed to study the effect of matcha on lipid oxidation during the storage of coix seed. Methods: The fresh coix seeds were used as raw material and treated with matcha tea powder in different doses. The changes in water content, fatty acid value, peroxidation value, malondialdehyde content, total number of colonies and key enzyme of lipid oxidation were determined during the storage of coix seeds. Results: The treatment with different doses of matcha powder could inhibit the increase of fatty acid value, peroxide value, malondialdehyde content, lipase, and lipoxygenase activities, and reduce water consumption and microbial growth …
Comparison Of The Main Components, Volatile Components, And Antioxidant Activity Of Two Types Of Fermented Bamboo Shoots,
2024
Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China;Guangxi Liuzhou Luosifen Engineering Technology Research Center, Liuzhou, Guangxi 545006, China;Ningxiang City Market and Quality Supervision Inspection and Testing Center, Changsha, Hunan 410600, China
Comparison Of The Main Components, Volatile Components, And Antioxidant Activity Of Two Types Of Fermented Bamboo Shoots, Liao An, Du Haiping, Cheng Hao, Liu Tianyi, Tian Yan
Food and Machinery
Objective: The primary objective of this study is to investigate the chemical composition, volatile components, and biological activity of pickled bamboo shoots in the Guangxi and Guangdong regions, as well as the regional characteristics and flavor formation mechanisms of these pickled bamboo shoots. Methods: Physical and chemical experiments were used to analyze the major components in fermented bamboo shoots and their extracts. The volatile flavor components in fermented bamboo shoots were identified and analyzed using headspace solid-phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The antioxidant activity of fermented bamboo shoot extracts was evaluated using in vitro antioxidant activity methods （ABTS free …
Effects Of Euglena Gracilis On The Quality And Antioxidant Activity Of Chiffon Cake,
2024
Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China;College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
Effects Of Euglena Gracilis On The Quality And Antioxidant Activity Of Chiffon Cake, Yang Binhuang, Huang Yulan, Dai Congjie, Wang Baobei
Food and Machinery
Objective: This study aimed to investigate the effect of Euglena gracilis on the quality and antioxidant activity of Chiffon cake and provide a reference for the application of E. gracilis in baked goods. Methods: E. gracilis powder (0.0%, 2.0%, 4.0%, 6.0% and 8.0%) with different contents were applied to Chiffon cake. The specific volume, water content, color, texture characteristics, sensory quality score, and antioxidant capacity of the cake were studied. Results: The addition of E. gracilis powder reduced the specific volume and the brightness of the cake, but had little effect on the water content. As the content of E. …
Study On The Technology Of Ultrasonic Assisted Combined Extraction Of Saponins And Polysaccharides From Polygonatum Sibiricum And Its Hypoglycemic Activity,
2024
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Study On The Technology Of Ultrasonic Assisted Combined Extraction Of Saponins And Polysaccharides From Polygonatum Sibiricum And Its Hypoglycemic Activity, Xie Bingzong, Li Mi, Dong Caiwen, Wang Xin, Liu Han, Ma Yanli
Food and Machinery
Objective: With the Polygonatum sibiricum as raw material, to develop a process for the combined extraction of Polygonatum sibiricum sponins (PSSs) and polysaccharides (PSPs), and the inhibitory activities of the extract and their complexes (PSSs-PSPs) on α-glucosidase and α-amylase were investigated. Methods: PSSs and PSPs were performed using ultrasound combined with enzymatic hydrolysis. The effects of solid-liquid ratio, ultrasonic time, and ultrasonic temperature on the yield of PSSs, the types of multi-enzymes, the proportion of complex enzymes, enzymolysis time, enzyme dosage, solid-liquid ratio, hot water extraction time, and hot water extraction temperature on the yield of PSPs were …
Optimization Of Macroporous Resin Adsorption Process Of Enzymatic Hydrolysis Of Pueraria Protein And Its Antioxidant Activity In Vitro By Response Surface Method,
2024
Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
Optimization Of Macroporous Resin Adsorption Process Of Enzymatic Hydrolysis Of Pueraria Protein And Its Antioxidant Activity In Vitro By Response Surface Method, Yue Yihan, Yan Mingming, Shao Shuai, Ding Yiyuan, Jiang Ting
Food and Machinery
Objective： This study aims to optimize the adsorption of enzymatic hydrolysis of Pueraria protein by macroporous resin and maximize the antioxidant properties in vitro. Methods: The Box-Behnken response surface method was used to determine the optimization of adsorption of enzymatic hydrolysis of Pueraria protein. Using VC as a control, the antioxidant activity of Kase was determined before and after purification under the optimal purification process. Results： The optimal adsorption-desorption process of macroporous resin is: the mass concentration of the sample solution was 10.0 mg/mL, the flow rate of the eluent was 2.6 mL/min, and the volume fraction of …
Lactic Acid Fermentation Of Papaya Juice Using Single And Mixed Lactic Acid Bacteria,
2024
Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China
Lactic Acid Fermentation Of Papaya Juice Using Single And Mixed Lactic Acid Bacteria, Zhou Yao, Li Juan, Jia Fengxia, Huang Jingyu, Su Zhimin, Chen Gang
Food and Machinery
Objective: Phytochemistry, microbiology, flavor and functional properties of fermented papaya juice were examined in relation to Lactobacillus plantarum (Lp), Lactobacillus rhamnosus (Lr), Lactobacillus acidophilus (La) and their mixed strains (Lp+Lr、Lp+La、Lr+La), in order to develop a probiotic papaya beverage with improved functionality and health-promoting properties. Methods: In thisstudy, changes in pH, total soluble solids, titratable acid, viable cells, glucose, fructose, sucrose, organic acids and volatile compounds were determined. The contents of total phenolics and total flavonoids, as well as the inhibitory activity against α-glucosidase and tyrosinase enzymes during the fermentation process, were also investigated. Results: The single-and mixed strain cultures …
Effect Of Ultra-High Temperature Transient Sterilization On Quality Of Rice Wine,
2024
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effect Of Ultra-High Temperature Transient Sterilization On Quality Of Rice Wine, Xiong Sirui, Wang Longyu, Wang Yunfeng, Wang Yuting, Jin Tieyan, Zhang Ling
Food and Machinery
Objective: To study the effect of ultra-high temperature (UHT) on the quality of rice wine. Methods: Korean rice wine underwent weekly measurements of its physicochemical, sensory, and microbiological parameters during the storage period after being subjected to UHT. This allowed for the analysis of changes in the quality and functional components of the sterilized Korean rice wine after 20 weeks of storage, as well as the determination of the best sterilization conditions for this method. Results: Sterilization time of 5 s at 125 ℃ is the optimum parameter for UHT. After 20 weeks of storage, the total amino acid content …
Research Progress On Emulsifying Properties And Modification Methods Of Rice Bran Protein,
2024
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
Research Progress On Emulsifying Properties And Modification Methods Of Rice Bran Protein, Ou Wenhua, Cao Tianxiang, Zhang Dongmei, Gu Lihao, Zhang Wanping, Jiang Wen
Food and Machinery
Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein were summarized. The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies, to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.
Application Of Surface-Enhanced Raman Spectroscopy In Food Safety Detection,
2024
Zhengzhou Institute for Food and Drug Control, Zhengzhou, Henan 450000, China
Application Of Surface-Enhanced Raman Spectroscopy In Food Safety Detection, Wang Liuliu, Sun Fangtao
Food and Machinery
Based on Raman scattering phenomenon, surface-enhanced Raman spectroscopy （SERS） detection technology enhances "fingerprint" information of tested substance by adsorbing it on the surface of SERS substrate to achieve trace detection. With the advantages of simple pre-processing, high sensitivity, simple operation, real-time non-destructive detection on site and so on, SERS analysis technology has attracted much attention in food safety rapid detection. The characteristics and limitations of various types of SERS substrates were introduced. The recent research on SERS detection technology in food safety detection was summarized in detail. Finally, this paper discussed the challenges of its commercial application, and prospected the …
Research Progress In The Detection Technology Of Chloramphenicol Residues In Animal Derived Food,
2024
Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China;Hubei Key Laboratory of Nutritional Quality and Safety of Agro products, Wuhan, Hubei 430064, China;Yangtze University, Jingzhou, Hubei 434023, China
Research Progress In The Detection Technology Of Chloramphenicol Residues In Animal Derived Food, Yuan Zhe, Peng Maomin, Liu Li, Peng Xitian, Xia Hong
Food and Machinery
Chloramphenicol is a widely used bactericide and highly effective antibiotic in aquaculture and livestock breeding. To protect human health, detecting chloramphenicol residues in animal-derived food products has become increasingly important. This review introduces the properties of chloramphenicol, the limit standards, and the hazards of residual chloramphenicol in animal-derived food products. Furthermore, it describes commonly used chloramphenicol detection methods. In addition, the review thoroughly analyzes and summarizes the advantages and disadvantages of different detection methods, outlining methods to improve the efficiency and precision of chloramphenicol detection to ensure the quality and safety of animal-derived food products. Finally, the prospects for developing …
Research Progress Of Plant Exosome-Like Nanoparticles On Characteristics, Components And Functions,
2024
College of Integration Science, Yanbian University, Yanji, Jilin 133002, China
Research Progress Of Plant Exosome-Like Nanoparticles On Characteristics, Components And Functions, Chen Chunping, Xu Hongyan, Liu Shuaichen, Tian Yuxin, Wang Yuchen
Food and Machinery
Exosome-like nanoparticles （ELNs） are nano-sized extracellular vesicles enclosed by lipid bilayer membrane and secreted by cells; And carrying a variety of cargo, including lipids, proteins, miRNAs and secondary metabolites. Plant ELNs have received widespread attention due to their unique structure and excellent physiological activity. This review summarizes the isolation methods, characteristics, components and functions of plant ELNs, focusing on the application of multi-omics technologies in plant ELNs. In addition, some suggestions for further study of plant ELNs were put forward.
