This article elaborates on the risk identification method,analyzes the risk factors in each stage of the construction of a flour processing plant project using the system decomposi-tion method,and proposes corresponding countermeasures to ensure that the risks of the flour processing plant project are controllable within the construction cycle.
Based on the fuzzy control algorithm,the fuzzy PID control method was estab-lished and verified for the reliability of the fuzzy PID control method by comparing with the tradi-tional PID control method.The simulation results showed that under the same conditions,the time of the fuzzy PID control was less than the same PID control,and the step response curve had some mutation,but quickly realized self-regulation to a new equilibrium state.The results showed that the step drive control system of the flexible bag supply device could realize the fast and accurate performance of opening and installing bag device device in the flexible bag supply de-vice.
In order to shorten the heat treatment time and reduced the production of the harmful substance in the preparing process of brown yogurt,the effects of xylose addition,browning temperature and browning time on the quality of xylose brown yogurt were evaluated in this paper using the color value,water holding capacity,pH value and sensory quality as indica-tors.The results showed that xylose,as the reducing sugar for the brown yogurt maillard reac-tion,had the characteristics of fast reaction speed and short color presentation time,which would be beneficial to reduce the production of the harmful substance.The optimal Maillard reaction conditions for xylose brown yogurt were:xylose content of 4％,browning temperature of 95 ℃,and browning time of 40 min.This paper enriches the selection of reducing sugars in brown yo-gurt,and provides a solution for inhibiting the formation of harmful substances in the production process of brown yogurt.
This article takes the double T-plate bulk grain warehouse as an example to study the stress characteristics of its roof,wall,foundation,and other parts under the loading state,in order to provide a design concept for bulk grain warehouse.
In this experiment,ultrasonic-microwave assisted extraction technology was used to extract total flavonoids from Astragalus mongholicus.The optimum extraction parameters of total flavonoids were determined by single factor and response surface optimization experiments,and its antioxidant activity and antibacterial activity were detected and analyzed.The optimum conditions were as follows:solid-liquid ratio 1∶20 g/mL,ethanol volume fraction 40％,ultra-sonic power 517 W,ultrasonic time 22 min,microwave power 242 W,microwave time 52 s.Un-der these conditions,the yield of flavonoids was(3.21±0.22)％.The total flavonoids from As-tragalus had good antioxidant activity in vitro.When the mass concentration was 0.4 mg/mL,the scavenging rates of DPPH·,ABTS·and hydroxyl radicals were 87.25％,89.71％and 87.98％,respectively.The total flavonoids of Astragalus had inhibitory effects on Escherichia coli,Staphylococcus aureus and Bacillus subtilis.The minimal inhibitory concentration were 0.1,0.2 and 0.05 mg/mL,respectively.This experiment provides data support and methodological basis for the deep processing of Astragalus related prod-ucts.
The presence of free gossypol in cottonseed meal is the main limitation of its appli-cation in protein feed.Yeast was enriched and isolated by liquid medium containing 0.3％free gossypol.The growth of yeast on the medium with gossypol as the sole carbon source and the degradation of gossypol in solid state fermentation of cottonseed meal were investigated,and then a strain TM-2 was found to be effective in gossypol degradation and identifeid as Candida uti-lis.Upon application of C.utilis TM-2 in cottonseed meal fermentation,the content of free gossypol decreased from 578 mg/kg to 128 mg/kg.The content of crude protein increased from 46.5％to 53.3％,and the content of acid-soluble protein increased from 4.4％to 12.4％.Protein quality was significantly improved,and the content of raffinose was decreased from 8.9％to 0.8％.These results demonstrate that C.utilis TM-2 can effectively improve the feed quality of cotton-seed meal.
This article reviews the application of wheat bran and fermented wheat bran in feed and the progress of it's application in food processing,in order to understand the exploitable val-ue of wheat bran in the field of deep processing and provide reference for improving the economic utilization value of wheat bran.
In this experiment,black auriculae,sea buckthorn and erythritol were used as the main raw materials,single factor test and response surface test were used,and sensory scores were used as the evaluation criteria to obtain the optimal formulation process,and functional a-nalysis of the hypoglycemic effect of the optimized beverage was carried out.The results showed that the optimal process parameters of black fungus suspension beverage were as follows:adding amount of black fungus was 15.5％,adding amount of sea buckthorn was 7％,adding amount of erythitol was 11％,under these conditions,the sensory score was the highest,the prepared bev-erage was evenly distributed,with unique black fungus and sea buckthorn flavor,sweet and sour taste.At the same time,it can inhibit α-amylase and α-glucosidase,indicating that it had cer-tain hypoglycemic function.
The effects of different ultrasonic conditions on the endogenous fluorescence,water-holding capacity,oil-holding capacity and fourier transform infrared spectrum of pea protein were analyzed.The results showed that the fluorescence intensity tended to increase with-in 0～20 min of ultrasonication for different ultrasonication times,and the fluorescence intensity of the endogenous sources decreased beyond 20 min;from the fourier infrared spectra it was con-cluded that sonication changed the secondary structure of the protein.At the same time,the func-tional properties of pea protein,such as water holding,oil holding and foaming,showed an in-creasing trend,and the stability of the foam showed a trend of first increasing and then decrea-sing,but all of them tended to increase compared to the pea protein solution that had not been ul-trasonically treated.After using different ultrasonication time of pea protein to make cake,them longer the ultrasonication time cake's elasticity and chewiness tended to decrease,which was neg-atively correlated with the quality of the cake,while the elasticity and response tended to increase,which was positively correlated with the quality of the cake.
In this paper,the lipid accumulation and fatty acid synthesis of filamentous fungi were reviewed,and the effects of medium components and liquid fermentation conditions on lipid accumulation in filamentous fungi were also introduced in order to provide reference for large-scale industrial production of lipids by filamentous fungi.
With the continuous improvement of L-tryptophan fermentation,the isolation and purification of the post fermentation liquid extract will become a key factor to determine the production cost.In this paper,the process of L-tryptophan isolation and purification is further discussed by analysing and comparing continuous ion exchange technology and chromatographic technology.
In this experiment,low-gluten flour,oat flour,pleube eryngii,butter and su-crose was used as raw materials to produce the oat-pleube eryngii crisp cookies,the effects of the the addition of pleube eryngii,oat flour and butter on the product were studied by single fac-tor experiment and response surface analysis,and with sensory score as the index,the formula-tion of oat-pleube eryngii crisp cookies was optimized.The result showed that the amounts of Low-gluten flour,oatflour,pleube eryngii and butter were 100％,20％,16％and 49％.The crisp cookies,which was produced by the above optimal formulation,had good organization,the color was golden yellow,had the taste of pleube eryngii,mellow taste of oatmeal,and the score of sensory was 84.82 points.According to the texture analysis,the hardness,viscosity and mas-ticability of the crisp biscuits produced in this experiment were greater than those of the blank biscuits.
In this experiment,65％ethanol was used to extract anthocyanins from purple grape skin.Single factor experiments and response surface methodology were designed to evalu-ate the extraction rate of anthocyanins,the effects of solid-liquid ratio,ultrasonic temperature and ultrasonic time on the extraction of anthocyanins from grape skin were studied.The results showed that the optimum extraction parameters of anthocyanin from grape skin were as follows:solid-liquid ratio 1∶26 g/mL,ultrasonic time 50min,ultrasonic temperature 50 ℃,the theoret-ical value of anthocyanin yield was 25.67 mg/g,the validation test value was 25.50 mg/g,and the consistency rate between the theoretical value and the validation test value was 99.3％.The experimental results were basically consistent with the theoretical prediction of the model,which showed that the model had good regression and fitting degree,and provided scientific process pa-rameters for extracting anthocyanins from grape skin in the future.
Ion chromatography is a liquid chromatography technique for the analysis of ions,because of good performance of fast simple,accurate and high sensitivity,ion chromatography is widely used invarious field.This paper mainly introduces the application of ion chromatography determination inorganic matter,nutritional ingredient and food additives in food,in order to lay a foundation for further study.
This article establishes a digital management and control model for intelligent entry and exit of bulk grain and warehouse storage,analyzes the system architecture and main functions of intelligent management and control of bulk grain operations and storage data monitoring,and achieves efficient entry and exit of bulk grain operations and lean management transformation.
This experiment selected corn samples with different proportions of moldy grain content as raw materials to investigate the screening effect of the color selection machine under different color selection sensitivity values and color selection recognition area conditions.The re-sults show that the sensitivity value of color selection is 130 and the recognition area of color se-lection is 12 mm2.Under certain conditions,the color selection machine has the best screening effect and stable operation,which can replace most manual selection work.
本文介绍了人工测量、料位器、散粮称动态统计等传统粮食筒仓储量测量方式,以及3D雷达料位系统、三维激光扫描技术、双目立体视觉技术、粮仓侧壁压强检测技术等智能测量系统,并有针对性地分析了不同测量技术的应用情况.
本试验选用赤藓糖醇代替蔗糖,以复配胶(黄原胶:海藻酸奶=3:1)、魔芋胶为增稠剂制作低水分活度低糖卡仕达酱.通过单因素试验、正交试验,以感官评价、质构特性、水分活度、脱水值为评价指标,最终确定低水分活度低糖卡仕达酱的最优配方为:牛奶150 mL,面粉8.5 g,蛋黄液30 g,复配胶0.25％,魔芋胶0.03％,赤藓糖醇7.5％,80 ℃加热30 min.
综述了近年来国内外食用植物油掺假鉴别方法,包括光谱法(近红外光谱法、同步荧光光谱法、拉曼光谱法和二维相关谱技术)、稳定同位素技术、基于脂质组学的质谱法和基于特征标志物的检测方法等,并对上述方法在食用植物油掺假鉴别中的研究进展和应用进行了归纳,最后对食用植物油掺假鉴别技术的未来发展方向进行了展望,为油脂检测工作和食品安全提供理论参考.
