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.
