Xiao H.,China Agricultural University |
Lin H.,Shihezi University |
Gao Z.,China Agricultural University |
Zhang L.,Guangdong Agricultural Machinery Research Institute |
And 2 more authors.
Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | Year: 2010
The laser cutting technique was applied to chestnut shell-cutting process. The chestnut shell-cutting machine was consisted of a vibration feeder, V-shaped belt for chestnut positioning and conveying, motor drive system, laser generator, mirrors for laser reflection and focusing, control panel etc. The experiments of chestnut shell-cutting and shell puffing using laser indicated that the shell puffing rate of chestnut cut increased with increasing of the laser power or decreased with increasing of chestnut delivery speed. When the laser power is 80 W and the chestnut delivery speed is 0.12 m/s (means that 3 or 4 chestnuts shell could be cut per second) the shell puffing rate of chestnut cut is above 98% and its cutting quality is the best.
Jinjiang Z.,Guangdong Agricultural Machinery Research Institute |
Yaosen W.,Guangdong Agricultural Machinery Research Institute
International Journal of Food Engineering | Year: 2010
In this study, a heat pump dryer with heat recovery (HPHR) was employed to dry the paddy with high moisture content. The paddy (w. b.) was about 30% initial moisture content and 1200kg in each batch. After drying process, the final moisture content was 14%, and the average energy consumption of HPHR was 10.5kw•h/100kg (based on the weight of final paddy). The total drying time, drying cost and energy consumption were 88%, 64% and 58% of those using diesel-powered low-temperature heated air drying. Copyright © 2010 The Berkeley Electronic Press. All rights reserved.
Liu D.,South China University of Technology |
Tang S.,Guangdong Agricultural Machinery Research Institute |
Shi Y.,South China University of Technology |
Yu S.,South China University of Technology |
Wu H.,South China University of Technology
Advanced Materials Research | Year: 2012
Peanut meal (PNM) is considered an inferior protein supplement and used as an inexpensive source of protein. In order to improve the nutritional qualities of PNM, it was fermented by Bacillus subtilis AS1. 260. The amino acids and protein concentration were investigated before and after fermentation by Bacillus subtilis AS1. 260. SDS-PAGE electrophoresis was used to measure proteins molecular weight between PNM and fermented peanut meal (FPNM). The results shows that under the optimum conditions (water volume 50 ml, fermentation 40 h, autoclave period 45 min, (NH4)2SO4 quantity 2.0 g), the No. 9 PFNM had the highest protein content of 55.93 %. PNM fermented by Bacillus subtilis AS1.260 can result in polypeptides of less than 24 kDa. The essential amino acids (EAA) Tyr, Val, Met, Ile, Leu and Lys increased significantly from 1.44, 1.46, 0.09, 1.22, 2.43, 0.90 to 1.51, 2.19, 0.58, 1.78, 2.84, 2.54, respectively (p<0.05). The total amino acids (AA) also increased significantly from 36.39 to 42.40 % (p<0.05). To sum up, fermentation of PNM by Bacillus subtilis AS1.260 can increased significantly the levels of protein, essential amino acids, and amino acids, furthermore, can hydrolyzes the PNM proteins into smaller peptides, which indicates that the fermented PNM can be used as a promising inexpensive source of protein supplement. © (2012) Trans Tech Publications, Switzerland.
Liu X.,South China Agricultural University |
Gong L.,Guangdong Agricultural Machinery Research Institute |
Mao X.,South China Agricultural University |
Zhao L.,South China Agricultural University |
Zhou A.,South China Agricultural University
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2012
In order to optimize the high temperature short time air puffing technology of adlay, the experiments were conducted by response surface methodology to investigate the effects of four influencing parameters of pre-gelatinization time, puffing temperature, puffing time and water content on expansion rate and yellow-blue index. In vitro digestion of starch and protein, and cell structure of adlay before and after puffing were also analyzed. The results showed that the importance of affecting factors were in the order of the puffing time, water content, puffing temperature and pre-gelatinization time. The optimum conditions were that pre-gelatinization time of 29.9 min, puffing temperature of 251°C, puffing time of 20.0 s and water content of 6%. After puffing, the external digestion of starch and protein of adlay increased significantly (P < 0.05). Cell structure of adlay showed honeycomb structure, and there were many big cavities. The research can provide a method for shortening cooking time and improving nutrient digestion and absorption rate of adlay, which can meet the requirements of industrial production.