30 August 2023, Volume 41 Issue 4
Previous      Next

  • Select all
    |
  • Experimental study of germ rice processing based on suspension cutting
    CAI Jianrong, CHEN Xin, BAI Junwen, SUN Li
    Packaging and Food Machinery. 2023, 41(4): 1-6. https://doi.org/10.3969/j.issn.1005-1295.2023.04.001
    Abstract ( 107 ) Download PDF ( 415 )   Knowledge map   Save
    In view of the small clearance in the processing chamber of the traditional rice mill,and the high crushing pressure of the rice during the processing process,which will cause germ comeoff and more broken rice,a non-rolling rice processing technology based on the mechanism of cutting knife roller was proposed.Firstly,the cutting head of the cutting knife roller was designed into a spiral distribution of 6 lines for the cutting of brown rice skin;Secondly,the gap between the processing chamber was expanded to 3~4 times of the length of the rice to avoid rigid crushing of the rice during the processing process; Finally,a 3 mm radial blast hole was designed at the root of each head to ensure fast displacement and chaff discharge of the cut rice.In order to ensure that the force generated by the knife roller rotation does not produce broken rice,the mechanical properties of the brown rice were measured by static tests.In order to meet the requirements of brown rice suspension cutting,the suspension parameters and inlet air pressure range were calculated.The results show that the rotational speed range to ensure the rice is not broken is < 981.21 r/min when the diameter of cutting knife roller is 130 mm; the velocity that can guarantee suspension of the brown rice is 31.95 m/s,and the suspension pressure range is 12.69-79.59 Pa;normal feeding can be ensured when the wind pressure is less than 1 500 Pa.The processing tests show that the rate of rice germ retention is more than 80% after four processing procedures under the condition of no outlet pressure,and the measured energy consumption is < 6 kW·h/t.The research results provide a theoretical basis for the structure design of the rice machine and the selection of processing parameters.
  • Influence of parameters of swirling generator on pneumatic swirling conveying characteristics of bulk grain
    WANG Long, XU Xuemeng, ZHANG Yongyu, LI Yongxiang, JIANG Pengren, XIA Chaoyang, WANG Boshi
    Packaging and Food Machinery. 2023, 41(4): 7-12,19. https://doi.org/10.3969/j.issn.1005-1295.2023.04.002
    Abstract ( 88 ) Download PDF ( 367 )   Knowledge map   Save
    The characteristics of horizontal straight pipe pneumatic swirling conveying for long distance bulk grain were studied to provide theoretical basis for the development of pneumatic swirling conveying equipment for long distance bulk grain.Based on the Realizable k-ε turbulence model,parameter simulation of flow field characteristics in swirling generator with different spiral angles and different guide blade lengths was carried out by Fluent.The results show that the velocity of the flow field decreases first and then increases with the increase of the spiral angle of the swirling generator,and then decreases again,from 19.4 m/s to 19.2 m/s,and then increases to 19.8 m/s and then decreases to 19.6 m/s.With the increase of the blade length of the swirling generator,it increases from 19.2 m/s to 19.7 m/s.The static pressure of the flow field increases with the increase of the spiral angle of the swirling generator and the length of the guide blade,from 191.1 Pa to 584.2 Pa and from 267.5 Pa to 304.0 Pa respectively.When the spiral angle of the swirling generator is 25 °and the length of the guide blade is 0.3m,the velocity of the flow field reaches a maximum of 19.8 m/s.The energy in the swirling field is higher than other flow fields of the same working condition,and the system has higher conveying efficiency.
  • Effects of different modified atmosphere packaging on oil oxidation of rice bran during storage
    ZHOU Xianghui
    Packaging and Food Machinery. 2023, 41(4): 13-19. https://doi.org/10.3969/j.issn.1005-1295.2023.04.003
    Abstract ( 78 ) Download PDF ( 132 )   Knowledge map   Save
    In order to study the effects of different modified atmosphere packaging on the changes of oil oxidation index of rice bran during storage,the fresh rice bran was packaged with air,volume fraction of 100% N2,90% N2+10% O2 and 90% N2+5% O2+5% CO2,respectively,and then stored at 37 ℃ for 20 d.The changes of fatty acid value,peroxide value,carbonyl value,activities of key enzymes related to fat oxidation and total microbial community during storage were analyzed,and differences in fatty acid composition before and after storage were compared.The results show that compared with air packaging,after 20 days of storage,the fatty acid value,peroxide value and carbonyl value of rice bran in the volume fraction of 90% N2+5% O2+5% CO2 were reduced by 60.12%,49.17% and 53.58%,respectively,and the activities of lipase and lipoxygenase were decreased by 36.3% and 25.79%,respectively.This modified atmosphere packaging can effectively inhibit the growth of microorganisms in the rice bran,and retard the oxidation rate of unsaturated fatty acids,such as oleic acid and linoleic acid.The study provides a theoretical basis for the application of modified atmosphere packaging in grain storage.
  • Research on particle size uniformity of spraying atomization of soybean protein liquid based on degree of dispersion
    KOU Jinbao, YU Jun, GUN Guoteng, YUAN Miaomiao, YANG Chuanmin
    Packaging and Food Machinery. 2023, 41(4): 20-24. https://doi.org/10.3969/j.issn.1005-1295.2023.04.004
    Abstract ( 112 ) Download PDF ( 109 )   Knowledge map   Save
    In order to effectively obtain soybean protein film with uniform quality,by using the testing mechanism and dispersion of the Spraylink particle size analyzer and moving the nozzle through the two-dimensional spraying atomization platform,the particle size was measured at different points in the axial and radial direction of the central axis of the spraying atomization field,and then the dispersion was calculated so as to analyze uniformity of atomized particle size.The results show that when the spraying air pressure is 0.24 MPa,the variation range of dispersion value is basically 0.45-0.65,and with the increase of the distance from the nozzle,the value decreases rapidly,that is,when the spraying flow and spraying hydraulic pressure are fixed values,the spraying air pressure increases,and the spraying atomized droplets of soybean protein liquid are more uniform and the particle size is smaller.When the spraying flow rate and spraying air pressure are fixed values,when the spraying hydraulic pressure is 0.24 MPa,the variation range of dispersion value is basically 0.34-0.63,that is,the spraying hydraulic pressure increases,which is conducive to soybean protein liquid spraying and atomization is more uniform;at the same time,the spraying flow rate has an impact on the atomization uniformity in direction of the central axis of the spraying atomization field of soybean protein liquid.When the spraying control parameters are all fixed values,as the distance from the nozzle increases,the atomization dispersion value decreases,the distribution of atomized particles is more concentrated and uniform,and the uniformity of the spray atomized particle field is better.The study provides a reference for effective spraying control parameters for soy protein liquid spraying coating.
  • Optimization and preservation effect of compound agent for fresh-cut oenanthe javanica
    LIN Fan, WANG Liqiang, LI Jiangkuo
    Packaging and Food Machinery. 2023, 41(4): 25-32. https://doi.org/10.3969/j.issn.1005-1295.2023.04.005
    Abstract ( 75 ) Download PDF ( 415 )   Knowledge map   Save
    In order to maintain the storage quality of fresh-cut Oenanthe javanica,citric acid,calcium chloride and zinc gluconate were selected as the main factors,and the browning index and chlorophyll content were used as the response values.The formulation of the compound was optimized by response surface experiment and the preservation effect was studied.The results show that the optimal formulation of fresh-keeping compound after response surface optimization was citric acid 3.44 g/L,calcium chloride 1.1 g/L,and zinc gluconate 50.7 mg/L.The optimized compound could better maintain the storage quality of fresh-cut Oenanthe javanica,reduce weight loss,delay chlorophyll degradation and chlorosis,delay the increase of soluble solid content,inhibit the increase of malondialdehyde,and has no adverse effect on ascorbic acid content.This study is helpful to prolong the shelf life of Oenanthe javanica and provide reference for storage and preservation of Oenanthe javanica.
  • Study on dehydration mechanism of green turnip blocks by low pressure superheated steam drying based on LF-NMR
    LIU Jianbo, LI Lu, XU Qing, WANG Ruifang, WU Long, LI Zhanyong
    Packaging and Food Machinery. 2023, 41(4): 33-38,45. https://doi.org/10.3969/j.issn.1005-1295.2023.04.006
    Abstract ( 74 ) Download PDF ( 359 )   Knowledge map   Save
    In order to reveal the mechanism of water transport during low-pressure superheated steam drying of fruits and vegetables,low field nuclear magnetic resonance technology (LF-NMR) was used to study the water distribution characteristics of green turnip blocks dried at 80 ℃,0.009 5 MPa for 1 h,2 h and 3 h.The results show that more than 90% of the water in the green turnip blocks is free water.During the drying process,the T23 value gradually decreases from 690 to 110,the T22 value increases from 48 to 61 in the first 2 h of drying,and then gradually decreases to 33,and the T21 value is always below 5 during the drying process with a small range of change.During the whole drying process,the signal intensity at the edge position of the green turnip blocks decreases rapidly and forms a clear border.This indicates that the free water evaporates first,and a small part of free water will change into moderately bound water.The moderately bound water begins to evaporate when the free water decreases to a certain content.The evaporation of nonflowing water is mainly in the later stage of drying,and free water is evaporated in situ in gaseous form directly.The research results clarify the characteristics of water transfer during the low-pressure superheated steam drying process of fruits and vegetables,and provide a theoretical basis for the accurate establishment of the mathematical model of the drying process.
  • Study on optimized extraction of pectin from pumpkin peel by response surface combined with microwave-assisted acid method
    FENG Liyuan, HOU Hongbo, XING Jiangyan, YANG Xiaona, ZHANG Xinghe
    Packaging and Food Machinery. 2023, 41(4): 39-45. https://doi.org/10.3969/j.issn.1005-1295.2023.04.007
    Abstract ( 93 ) Download PDF ( 339 )   Knowledge map   Save
    In order to optimize the yield of pectin from pumpkin peel by response surface microwave assisted acid extraction and ethanol precipitation method,optimal extraction parameters of pumpkin peel pectin were obtained by using the solid-liquid ratio,pH value,microwave time and microwave power as the influencing parameters and in combination with single-factor test and response surface design,and the final product was tested by infrared spectrum scanning and viscosity.The results indicate that the optimal process parameters are as follows: solid-liquid ratio 1:30 (g/mL),pH value 1.4,microwave time 6 min,microwave power 800 W,the yield of pectin is (15.69±0.45)%,and the relative error to the predicted value is 0.68%.In addition,the pumpkin peel extract obtained under the optimal parameters has a typical infrared spectrum characteristic peak of pectin with esterification degree of 53.4% and high solution viscosity.The study results show that this test method is rapid,simple and efficient,and the pumpkin peel extract obtained under the optimal parameters has good pectin production potential,which provides reference for preparation of pumpkin peel pectin.
  • Simulation of soybean dust removal based on CFD-EDEM
    YU Tao, LIU Sumei, LEI Mingzhun
    Packaging and Food Machinery. 2023, 41(4): 46-53. https://doi.org/10.3969/j.issn.1005-1295.2023.04.008
    Abstract ( 86 ) Download PDF ( 227 )   Knowledge map   Save
    In order to remove dust from soybean particles after harvest and drying,incline airflow dedusting and cleaning device was designed.Taking soybean particles and dust as the research object,the kinematic analysis of dust removal process was carried out.Based on the gas-solid two-phase flow coupling method of CFD-EDEM,a simulation study was carried out on the dust removal and separation of the device,with the dust removal rate and soybean loss rate as evaluation indexes,the effects of wind speed,wind speed inclination angle and tuyle opening on the dust removal effect were discussed.Single factor analysis was conducted to determine the range of the maximum influence of each single factor on the dust removal effect,the value range of wind speed was 4-6 m/s,the value range of wind speed inclination was 22 °-26 °,and the value range of tuyere opening was 45 ~55 mm.Box-Behnken experimental Design method in Design-Expert software was used to conduct three-factor and three-level orthogonal experiment and establish multiple regression equation,the optimal parameter combination was determined with the highest dust removal rate and the lowest loss rate as the optimization objective:Wind speed was 5.3 m/s,wind speed inclination angle was 23.4 °and tuyere opening was 45.6 mm,dust removal rate was 100%,soybean loss rate was 0.The research provides some reference for grain cleaning by inclined airflow.
  • Optimization on formulation of freeze-drying black wolfberry powder by fuzzy mathematic sensory evaluation and quality analysis
    DAI Wenting, DENG Mei, WANG Yuan, XING Lijie, DAI Jiahui
    Packaging and Food Machinery. 2023, 41(4): 54-61. https://doi.org/10.3969/j.issn.1005-1295.2023.04.009
    Abstract ( 87 ) Download PDF ( 668 )   Knowledge map   Save
    To improve the utilization rate and added value of black wolfberry,using black wolfberry extract as the main raw material,adding maltodextrin,sucralose,xylitol,2% white granulated sugar and 0.3% citric acid,the freeze-drying black wolfberry powder was prepared by vacuum freeze-drying,the formulation of freeze-drying black wolfberry powder was optimized based on single factor test and fuzzy mathematic sensory evaluation method combined with response surface method,and the quality analysis was carried out.The results showed that the sensory score reached (8.45±0.04) when adding 70% black wolfberry extract,21% maltodextrin,3% xylitol,0.02% sucralose,which was closed to the theoretical prediction.Under these conditions,freeze-drying black wolfberry powder was bright in color,sweet and delicious,with the contents of low water,solubility,fluid- ity,packing density were(4.37±0.25)%,(42.20±1.35)%,(42.69±0.5)°,(26.84±0.01)g/mL and contents of anthocyanin,total sugar,total phenol and total acid were (202.23±0.62)mg/100g,(35.60±0.04)g/100g,(34.74±0.35)mg/g and (20.14±1.43)mg/g.Additionally,it had good nutritional quality,and its microstructure appeared irregular shape,uneven granules,fold or fracture surface.The study provided reference value for industrial production of freeze-drying black wolfberry powder.
  • Research progress of peanut preservation methods and quality changes during storage
    FAN Jinbo, BAN Chenyu, SU Dongyu, ZHANG Yingxin, SHI Taiyuan
    Packaging and Food Machinery. 2023, 41(4): 62-68. https://doi.org/10.3969/j.issn.1005-1295.2023.04.010
    Abstract ( 148 ) Download PDF ( 907 )   Knowledge map   Save
    In order to improve the preservation method of peanuts and ensure the quality improvement of peanuts during storage period,four kinds of storage methods were summarized.The physical method has little damage and can delay rancidity of peanuts.The chemical method obviously inhibits rancidity and microorganism growth,but has influence on human body.Biological methods are almost nondestructive,have no effect on human body,can delay rancidity,and inhibit microorganisms; Coating storage method has little effect on peanut quality and can prolong peanut storage period.Reasonable storage and preservation method has obvious inhibition effect on peanut deterioration and can prolong the storage period of peanuts.This study provides theoretical support for the research and development of peanut preservation methods and for reducing the loss during storage.
  • Preparation,functional activity of tartary buckwheat polypeptide and its application in food
    LYU Siyan, MA Tingjun
    Packaging and Food Machinery. 2023, 41(4): 69-75,89. https://doi.org/10.3969/j.issn.1005-1295.2023.04.011
    Abstract ( 127 ) Download PDF ( 904 )   Knowledge map   Save
    The paper reviews the preparation of domestic and foreign buckwheat peptides enzymatic digestion,microbial fermentation,artificial synthesis and genetic engineering and cholesterol-lowering,hypotension,hypoglycemia,antioxidant,antitumor,antibacterial and other functional activities,as well as the prospect of buckwheat peptides in general food,health food and food preservation applications,in order to provide reference for the further use of buckwheat peptides.
  • Research on positioning technology of copper plate stack strapping belt based on machine vision
    YAN Zugen, CHEN Zhao, ZHU Di, SUN Zhihui, MENG Shuang, LI Peng
    Packaging and Food Machinery. 2023, 41(4): 76-83. https://doi.org/10.3969/j.issn.1005-1295.2023.04.012
    Abstract ( 72 ) Download PDF ( 25 )   Knowledge map   Save
    In view of the current production situation of high labor intensity in manual cutting metal strapping belts for heavy load copper plate stack,poor production environment and weak safety in cable manufacturers,the research and development of automatic transfer and weighing of copper plate stack,automatic cutting and extraction of metal strapping belts from the production line was carried out based on machine vision guidance.The machine vision positioning system of strapping belts for large size copper plate stacks was constructed,and the automatic positioning strategy of metal strapping belts was established.The automatic positioning and guidance technology of strapping robot was studied by using machine vision algorithms such as threshold segmentation,edge detection,morphological open and close operation,and watershed algorithm.The actual test results show that the machine vision positioning error of the strapping belts is less than 1mm,the minimum distance of the execution operation error is 0.3 mm,and the maximum distance is 1.0 mm,which can meet the needs of automatic cutting of strapping belts for copper plate stacks in cable manufacturers.This study provides a new solution for enterprises to cut.
  • Structure design of multi-station rotary compound bending press
    MENG Yaozhi, SHI Yan, LIAO Yinghua, LI Zhongxiang, LI Xiaohong
    Packaging and Food Machinery. 2023, 41(4): 84-89. https://doi.org/10.3969/j.issn.1005-1295.2023.04.013
    Abstract ( 109 ) Download PDF ( 601 )   Knowledge map   Save
    In view of the problem that existing starter pressing machine can not realize the surface pulp lifting of the formed starter billets,which will affect the quality of the late fermentation of the billets,a multi-station rotary compound starter pressing machine was designed,which mainly includes mechanical system,hydraulic system,pneumatic system and PLC electrical control system.Multi-time multi-point pressing mechanism and water spraying system were combined to simulate the artificial starter pressing process so as to realize multi-time alternate slapping of the surface of the starter billets and slide pulp lifting.The results show that the appearance of the starter blocks produced by the equipment is complete in shape and has good air permeability.After culture,the skin size is less than 2 mm,and the color is mainly gray white and black brown,with good flavor and quality.The research provides reference for the design and development of the starter-making equipment.
  • Design of on-line detection system for QR code of packaging printed matter
    YANG Le, ZHOU Zizhen, CAI Enwen, WANG Zhengsong
    Packaging and Food Machinery. 2023, 41(4): 90-95. https://doi.org/10.3969/j.issn.1005-1295.2023.04.014
    Abstract ( 89 ) Download PDF ( 440 )   Knowledge map   Save
    In order to solve the quality problems of incompleteness,repetition and missing of the sprayed QR codes in the production process of packaging printing,a QR code detection system was designed based on machine vision technology.Through the reasonable selection of camera,lens,light source,color code sensor,encoder,sliding module and controller,the system hardware was built.Programmable Logic Controller was used to locate the two-dimensional code in real time in combination with color code sensor and encoder,cooperate with the light source and use industrial camera to realize the online image acquisition of two-dimensional code,and complete the image acquisition preprocessing based on digital image processing technology.The host computer software was developed using Visual Studio platform to realize the functions of image acquisition,image preprocessing,two-dimensional code recognition,defect detection and classification.The maximum two-dimensional code recognition speed of the system is 7/s,and the false detection rate for defects such as wrong printing,missing printing and duplicate code is less than 0.05%,which can meet the design requirements.The study provides reference for the development of the QR code online detection system.
  • Online 3D boxing method based on constrained deep reinforcement learning
    ZHANG Rui, ZENG Xiangjin, XU Cheng
    Packaging and Food Machinery. 2023, 41(4): 96-101. https://doi.org/10.3969/j.issn.1005-1295.2023.04.015
    Abstract ( 194 ) Download PDF ( 682 )   Knowledge map   Save
    For the problems of limited cargo information,collision and physical stability limitation in the 3D boxing problem,an online 3D boxing method based on constrained deep reinforcement learning was proposed.This method uses the improved heuristic search algorithm to predict the feasibility mask of placing actions,and uses this mask to adjust the action probability output by the policy network during training.The experimental results show that the algorithm improves the boxing efficiency of disordered mixed goods,the average placement time of a single cargo is only 3.9 ms,and the space utilization rate reaches 68%.The study provides a useful reference for the application of reinforcement learning in the field of combinatorial optimization.
  • Design and research of automatic packing machine for canned gift box
    CHU Jia, ZHU Qiaoqiao, ZHOU Haijiang, LI Xiaojiang, MEI Jiangping
    Packaging and Food Machinery. 2023, 41(4): 102-106,112. https://doi.org/10.3969/j.issn.1005-1295.2023.04.016
    Abstract ( 109 ) Download PDF ( 708 )   Knowledge map   Save
    In order to realize the automatic boxing function of the gift box of canned products,a set of overall solutions based on the Cartesian coordinate robot,equipped with functions of alignment,cardboard addition,paper lining forming and addition was designed.Based on the analysis and calculation of the demand process and production capacity rhythm,the overall design scheme was proposed,the virtual prototype technology was adopted to design each functional module in detail,and the control system of the boxing machine based on Siemens SIMOTION was developed.Through field debugging,the automatic boxing function was realized,the system’s stable capacity can reach 40 boxes/minute,and a single line reduces the labor demand by more than 60%.It has the promotion and application value in the field of automatic boxing of canned gift boxes.
  • Design and analysis of intelligent packaging and labeling machine
    FU Xiangwei, SHAN Huilin, LYU Zongkui, GE Caicheng, XU Zhenxing
    Packaging and Food Machinery. 2023, 41(4): 107-112. https://doi.org/10.3969/j.issn.1005-1295.2023.04.017
    Abstract ( 84 ) Download PDF ( 778 )   Knowledge map   Save
    In order to realize the packaging of most odd objects,an intelligent packaging labeling machine was designed.The solution of modular mechanism was proposed.Firstly,the type of packaged odd items was identified by visual module.Secondly,the label information was transmitted to the marking module for marking.Finally,the packaging task of bulk items was completed by the packaging module.The rationality of the design of each module mechanism was verified by experimental simulation.The verification results show that the stress of each part of the key structural members of the duck tongue claw,the movable claw and the bucket connecting rod is 380.1,480.7,14.57 MPa,respectively.The three all have practical application conditions in terms of tensile and shear strength.The research and design can intelligently complete the production operation in packaging and labeling,effectively alleviate the labor pressure of relevant personnel,improve labor efficiency,and provide reference for the production and packaging of odd materials.
Quarterly Established in 1978
Sponsor:
ShangHai Ship and Shipping Research Institute Co,.Ltd.
ISSN 1674-5949
CN 31-2023/U
　 Copyright © Packaging and Food Machinery, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.