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| Study on the foam status in the licorice concentration process based on image analysis technology |
| Hits 1273 Download times 1020 Received:October 21, 2018 |
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| DOI
10.11656/j.issn.1673-9043.2019.02.17 |
| Key Words
concentration;foam;image analysis technology;licorice |
| Author Name | Affiliation | E-mail | | JIA Guangcheng | Quality Assurance Center, Tasly Pharmaceutical Group Co., Ltd., Tianjin 300410, China | | | PEI Zhaoyang | College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China | | | WANG Peipei | College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China | | | SHANG Guomei | College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China | | | SUO Tongchuan | College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China
Modern Industrial Technology Research Institute of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China | | | WANG Haixia | College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China
Modern Industrial Technology Research Institute of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China | whxtcm@tjutm.edu.cn | | LI Zheng | College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China
Modern Industrial Technology Research Institute of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
Tianjin Modern Innovation TCM Technology Co., Ltd., Tianjin 300410, China | lizheng@tjutcm.edu.cn |
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| Abstract
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| [Objective] We used image analysis technology to analyze and clarify the rule of the foam status in the licorice concentration process.[Methods] Digital camera was used to take the real-time foam pictures associated with the concentration time in the differentconcentration process by changing of the temperature,dosage and saponin concentration.[Results] According to the foam diameter and quantity results,the foam status in the licorice concentration process can be divided into six stages,and the rapid foaming phase occured within the first 10 minutes. The bubbling time can be influenced by the temperature,dosage,and saponin concentration.[Conclusion] Our study could provide experimental evidence for the control of the concentration process in the actual production of the industry. |
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