Hefei University of Technology

Yunnan Agricultural University

Hefei Polytechnic University

Baocai Xu

Hui Zhou

Zhaoming Wang

Kezhou Cai

Bao Zhang

Yuanbo Hu

Xiaolong Li

Kai Zhou

Wenjie Liu

Fei Ma

Wei Cui

Yunhao Ma

Xingyun Liu

Teng Hui

Xiaomin Li

Peijun Li

Conggui Chen

Yong Xie

Wei Xing

Xuefeng Wang

Yi Pan

Feiran Xu

Ran Meng

Ying Wu

An emission reduction device for cooking fumes produced from smoking, frying and roasting is provided, which includes a purifying-tank shell. One end of the purifying-tank shell is provided with an air inlet and other end of the purifying-tank shell is provided with an air outlet. The device further includes a nebulizer, an ultrasonic coagulating unit, and an electrostatic deposition unit, which are sequentially arranged in the purifying-tank shell from the air inlet to the air outlet. A box body is connected to the air outlet of the purifying-tank shell, the box body is provided with a photocatalytic oxidation unit, a plasma catalytic oxidation assembly and an end filter unit therein. An exhaust port is installed on a rear side of the box body. Two sides of the ultrasonic coagulating unit are each provided with a flow rectifier which is longitudinally and slidably arranged in the purifying-tank shell.

Emission reduction device for cooking fumes produced from smoking, frying and roasting

The present disclosure provides a combined refrigeration and heating device for food industry and a use method thereof. The combined device comprises a refrigeration device and a heating device connected through a waste heat recovery and utilization system. The heating device includes a heating cavity and a heating plate. A first conveyor belt is disposed in the heating cavity. A left end and a right end of the heating cavity are provided with a slanting cavity, respectively. The slanting cavity disposed at the right end of the heating device is provided with a second conveyor belt. A left end of the refrigeration device is provided with a slanting cavity. More than two blocking devices are disposed in the slanting cavity disposed at the left end and the right end of the heating device and the slanting cavity disposed at the left end of the refrigeration device.

Combined refrigeration and heating devices for food industry and use methods thereof

An automated three-dimensional refrigerated warehouse for a meat industry is provided. A refrigerated warehouse body is provided with two groups of chain wheels, a chain is sleeved on each group of chain wheels, and a plurality of mounting blocks are uniformly mounted on the chain. The mounting blocks are connected to suspension rods, a supporting table is connected between bottom ends of the suspension rods, an opening is provided in a middle of the supporting table, and a loading cart is placed on the supporting table. The refrigerated warehouse body is connected to two supporting plates, a first electric push rod is arranged above each of the two supporting plates, and top ends of the two first electric push rods are provided with mounting plates. Top ends of the two mounting plates are provided with a horizontal second electric push rod and a horizontal third electric push rod respectively.

Automated three-dimensional refrigerated warehouse for meat industry and using method

A meat preservation apparatus and method allowed to broaden the ice temperature are provided. The second conveyor mesh belt is equipped with an ice temperature device, the right end of the second conveyor mesh belt is equipped with an ice temperature device, the ice temperature device comprises a base, a spinning disk is arranged above the base, and four moving plates that can move inside and outside are evenly arranged above the spinning disk, two first linear actuators are vertically arranged above each moving plate, an ice temperature box can move up and down between the two first linear actuators, conveyor belts are arranged in the ice temperature box, and the conveyor belts are driven by the first motor, a box door is set on an outside of the ice temperature box, and the box door is driven by a second motor.

Meat preservation apparatus and method allowed to broaden ice temperature

A salty taste enhancing peptide derived from dry-cured ham is provided, and the amino acid sequences thereof are Asp-Leu; Phe-Met-Ser-Ala-Leu-Phe, as shown in SEQ ID NO: 1; and His-Val-Arg-Arg-Lys, as shown in SEQ ID NO: 2. The salty taste enhancing peptide in the present disclosure is of small molecular weight, features easy separation and purification, has strong salty taste enhancing effect and simple sequences, and is easy to synthesize, therefore, the salty taste enhancing peptide can be applied to the fields of food, health products, medicine and biology, and is expected to replace salt substitute products currently available on the market.

Salty taste enhancing peptide derived from dry-cured ham and preparation method thereof

An equipment body of an ultrasonic rapid freezing equipment is provided with a placement cavity, and the placement cavity is provided with a first electric telescopic rod. The bottom end of the first electric telescopic rod is provided with a receiving plate connected to a movable plate, and the movable plate is driven by a motor to rotate. The equipment body is provided with a first conveyor belt, and the inner end of the first conveyor belt is equipped with a second conveyor belt. The second conveyor belt is located on a mounting frame, and the bottom of the mounting frame is connected to a second electric telescopic rod. The bottom end of the second electric telescopic rod is connected to a moving block, the roller at the bottom of the moving block is located in the track on the top surface of the supporting block.

Ultrasonic rapid freezing equipment and method for meat industry

The present application discloses dual-function starch-based composite nanoparticles as well as a preparation method and application thereof. The preparation method comprises: hydrolyzing starch to form linear dextrin, grading the linear dextrin by using an alcohol-alcohol gradient precipitation method to obtain linear dextrin having homogeneous molecular weight distribution; oxidizing the linear dextrin by adopting an oxidation system to obtain oxidized dextrin; carrying out complex reaction on the oxidized dextrin and curcumin to form an oxidized dextrin-curcumin complex; and forming an oxidized dextrin-curcumin/chitosan hydrochloride composite nanoparticles from the oxidized dextrin-curcumin complex and chitosan hydrochloride. The aqueous phase solution of the dual-function starch-based composite nanoparticles containing gel polysaccharide is uniformly mixed with primary emulsion, calcium ion induction is carried out on the obtained double emulsion to obtain double-emulsion gel.

Dual-function starch-based composite nanoparticles as well as preparation method and application thereof

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Hefei, China

Baocai Xu