Papers by Author: Jian Wei Zhou

Abstract: PA/CPP packaging material was used for Chinese steamed bread to evaluate its ability to improve quality and increase steamed bread shelf-life. The changes on the aroma volatiles during storage were assessed using by simultaneous distillation extraction(SDE) with dichloromethane and were analysed by GC-MS. The obtained results showed that there were 17 volatile components in fresh Chinese steamed bread, however, after 3 days of storage at 4°C tempreture, the flavor compounds significant decreased in the steamed bread without packaged, only 6 volatile components could be determinted. For the PA/CPP group storged at 4°C tempreture after 3 days, there were 21 volatile components identified, and most of components were the same to the fresh steamed bread.

Abstract: Cylindrical liquid can of water and CMC was simulated by solving the governing equations for continuity, momentum and energy conservation, using “COMSOL®” multiphysical coupling field software package which based on finite element method of analysis. Through finding out cold spot of 100 °C, 105 °C，110°C and 115°C in the can and sterilization minimum value spot, temperature and sterilization value were compared. The results indicated that there were differences between cold spot and F minimum value spot. thus, in order to ensuring food safety, the original sterilization time should be moderately prolong, especially for thinlyfluid.

Abstract: The effect of different barrier properties packaging materials (PE, PET, PVC) on the shelf life of the shelled fresh bamboo shoots were studied. The effection of packaging materials were assessed by the sensory evaluation and the changes of their moisture content, ash content, total sugar content and protein content during storage time. The results showed that the shelled bamboo shoots in conditions at 10 °C with the packaging of PVC and PET have the better quality and longer shelf life than which with the packaging of PE and no packaging at the room temperature.

Abstract: This paper first establishes the model for a 2-DOF non-linear cushion packaging system with strong hysteresis and then derives its vibration equations. The vibration equations are transformed into ones using dimensionless variables and parameters. The influence of mass ratio and stiffness ratio on the system under excitation of trapezoidal pulse shock has been analyzed based on the response spectra obtained by applying the fourth order Runge-Kuntta method to the transformed equations. Results show that the mass ratio is the key design parameter.

Abstract: A non-contact ultrasonic system to monitor the yogurt fermentation process through a stainless steel reactor wall is described. During the process, the acoustic impedance was determined by using multiple reflections of ultrasound within the stainless steel wall. Thus, the wall was part of the measurement system. By basing on measurement multiple reflections, the instrument sensitivity is increased by the power of the reflection coefficient. Experimental results show that the acoustic impedance changes continuously while pH declines. It is very useful, especially on production scale for yogurt that the acoustic impedance measurement does not demand a liquid transparent to ultrasound. Also, this noncontact sensing method can reduce the risk of food contamination from measuring instrument, and contribute to hygienization for food manufacture industries.