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Articles 31 - 60 of 459
Full-Text Articles in Life Sciences
Optimization Of High Density Culture Of Lactobacillus Fermentum Blhn3, Zuo Meng-Nan, Liu Wei, Zhang Ju-Hua, Quan Qi
Optimization Of High Density Culture Of Lactobacillus Fermentum Blhn3, Zuo Meng-Nan, Liu Wei, Zhang Ju-Hua, Quan Qi
Food and Machinery
Objective: This study aimed to develop a low cost and high density lactobacillus starter. Methods: The Lactobacillus fermentum BLHN3 isolated from chopped pepper was used as material, on the basis of MRS medium, the high density fermentation medium and culture conditions were optimized. Results: The optimal carbon source, nitrogen source, buffer salt, growth-promoting factor of L. fermentum BLHN3 were as follows: 30.0 g/L Trehalose, 34.0 g/L Soybean peptone, 2.0 g/L Ammonium citrate, 5.0 g/L Sodium acetate, 2.0 g/L Dipotassium hydrogen phosphate, 10% Carrot juice. The viable count of L. fermentum BLHN3 using the optimized medium was 6.05×109 …
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels, Zhang Gui-Hui, Ouyang Hui, Huang Yu, Yu Xiong-Wei, Li Shu-Gang
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels, Zhang Gui-Hui, Ouyang Hui, Huang Yu, Yu Xiong-Wei, Li Shu-Gang
Food and Machinery
Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods: In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying (160 ℃, 0~7 min) and microwave treatment (700 W, 0~7 min) on the physical and chemical properties of proteins were investigated. Results: The experimental results showed that: after air-frying and microwave treatment, polyphenol, flavone, polysaccharide contents, as well as sensory scores all increased at the beginning, then decreased gradually, and reached the peak values when being treated by air-frying for 4 …
Study On The Process Of Α-Amylase Reduces The Content Of Rapidly Digestion Starch In Highland Barley, Zhang Hua, Song Xiao-Fan, Li Yan, Sun Kang-Na, Yuan Zhen-Zhen
Study On The Process Of Α-Amylase Reduces The Content Of Rapidly Digestion Starch In Highland Barley, Zhang Hua, Song Xiao-Fan, Li Yan, Sun Kang-Na, Yuan Zhen-Zhen
Food and Machinery
Objective: This study aimed to help with improving and increasing the added value of highland barley. Methods: Back highland barley powder was used as raw material to prepare low content rapidly digestible starch by α-amylase. Highland barley powder with low content of fast digestible starch was prepared by α-amylase. The optimal technological conditions for reducing the content of fast digestible starch in highland barley were optimized by response surface test with the content of fast digestible starch as the index, and the hypoglycemic activity in vitro was evaluated by the inhibition rate of α-glucosidase and α-amylase. Results: …
Research Progress On Application Of Eggshell Membrane, Zhang Gai-Ping, Niu Ming-Fu, He Jiao
Research Progress On Application Of Eggshell Membrane, Zhang Gai-Ping, Niu Ming-Fu, He Jiao
Food and Machinery
This review summarized the source, structural properties and applications of eggshell membrane(ESM)in various industries. The application limitation and future prospect of ESM were analyzed and prospected.
Research Progress On The Application Of Composite Hydrogel In Food, Wang Shao-Qing, Mu Ming-Wei, Zhang Bo, Deng Na, Wang Jian-Hui
Research Progress On The Application Of Composite Hydrogel In Food, Wang Shao-Qing, Mu Ming-Wei, Zhang Bo, Deng Na, Wang Jian-Hui
Food and Machinery
At present, most hydrogels used in the food industry are natural polymers, with poor mechanical properties and high moisture content, which is easy to be contaminated by microorganisms, making it difficult to meet the use needs. In recent years, new composite hydrogels loaded with active substances prepared from natural and synthetic polymers or modified natural polymers have been increasingly used in the food field..Starting from the preparation method of composite hydrogels, this paper introduces its application status in food packaging materials, fat and starch substitution, bioactive molecule delivery, rapid detection of microorganisms, and prospects the development trend of composite hydrogels …
Research Progress On Utilization Status And Deep Processing Of Functional Components Of Ougan Citrus, Liu Xun, Wang Yang-Guang, Xia Qi-Le, Jin Yi-Feng, Lu Sheng-Min
Research Progress On Utilization Status And Deep Processing Of Functional Components Of Ougan Citrus, Liu Xun, Wang Yang-Guang, Xia Qi-Le, Jin Yi-Feng, Lu Sheng-Min
Food and Machinery
Ougan(Citrus Suavissima Hort.ex Tanaka) as a long history of edible and medicinal fruit, has a unique taste, and can clear heat, detoxify, eliminate phlegm and relieve cough. However, because of its slight bitterness, it has a strong regional consumption and is not widely accepted. This review focuses on the preparation technology and content analysis of nutritional and functional components in Ou orange, summarizes the research and development status of the processing products of ou orange, such as traditional "Gan er wen" and tangerine peel, as well as new Ougan enzyme, fruit vinegar and fruit wine, and points out the future …
Real-Time Classification Method For Liquor Hops Based On Deep Learning, Liu Zhi-Ping, Cui Ke-Bin
Real-Time Classification Method For Liquor Hops Based On Deep Learning, Liu Zhi-Ping, Cui Ke-Bin
Food and Machinery
Objective: To solve the subjectivity and instability of the traditional Baijiu picking method " liquor-receiving according to liquor hop", and the problem that the existing machine vision hops classification method is difficult to meet the real-time classification. Methods: The lightweight YOLOv5 takes YOLOv5s as the initial model, uses the K-mean clustering anchor box to replace the default anchor box to improve the model detection accuracy and stability, uses the shufflenetv2 network to replace the YOLOv5s backbone network for feature extraction, so as to achieve the purpose of lightweight model, and adds the CBAM attention mechanism to make the …
Automatic Classification Of Banana Ripeness Based On Deep Learning, Wang Ling-Min, Jiang Yu
Automatic Classification Of Banana Ripeness Based On Deep Learning, Wang Ling-Min, Jiang Yu
Food and Machinery
Objective: To classify banana ripeness quickly and accurately. Methods: Collect the bananas images of different maturity and establish gallery, using a variety of different neural networks as a classifier, banana feature extracting by migration study classifying banana six maturity level, access to the most suitable for banana maturity classification network model, network model, based on the improved and easily banana maturity real-time detection interface design, Finally, the feasibility and practicability of the model were verified. Results: AlexNet model was most suitable for banana maturity classification with the highest accuracy of 95.56%. AlexNet model was improved by modifying …
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Food and Machinery
Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content …
Determination Of The Residues Of 15 Kinds Of Benzodiazepine Sedatives In Aquatic Products By Liquid Chromatography Tandem Mass Spectrometry, Zhang Qiu-Yun, Yang Hong-Sheng, Tan Xiu-Hui, Zhu Xiao-Hua, Chen Feng-Wei, Chen Hui-Min
Determination Of The Residues Of 15 Kinds Of Benzodiazepine Sedatives In Aquatic Products By Liquid Chromatography Tandem Mass Spectrometry, Zhang Qiu-Yun, Yang Hong-Sheng, Tan Xiu-Hui, Zhu Xiao-Hua, Chen Feng-Wei, Chen Hui-Min
Food and Machinery
Objective: This study aimed to eslablish a method for the determination of 15 benzodiazepine sedatives in aquatic products by liquid chromatography tandem mass spectrometry (HPLC-MS/MS). Methods: The sample was extracted with acetonitrile solvent, and the extract was purified by solid phase extraction (Oasis PRIME HLB) column. After concentration, the mobile phase was used to determine the volume. The mobile phase consisted of 1% formic acid aqueous solution and acetonitrile solvent. The method was performed in multiple reaction monitoring (MRM) mode and quantified by internal standard method. Results: The results showed that the linear range of 15 sedatives …
Research On Mill Distance Monitoring System Based On Machine Vision, Lu Shao-Jie, Wu Wen-Bin, Zhang Wen-Long, Hou Ning-Pei, Liu Pei-Kang, Zhao Qi-Feng
Research On Mill Distance Monitoring System Based On Machine Vision, Lu Shao-Jie, Wu Wen-Bin, Zhang Wen-Long, Hou Ning-Pei, Liu Pei-Kang, Zhao Qi-Feng
Food and Machinery
Objective: Real-time monitoring of the grinding roller distance of the pulverizer. Methods: CCD industrial camera was used to collect the rolling distance image, threshold segmentation and morphology were used to preprocess the gray image, and then the edge detection algorithm combined with MATLAB software and mathematical operation were used to eliminate the irrelevant edge points, and finally the rolling distance of the mill was calculated. The feasibility and veracity of the system were verified by comparing the value of gauge and the value of system monitoring. Results: The data fluctuation range of the online monitoring system was …
Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory, Zhang De-Zheng, Yu Ke-Zhi, Zhang Tong
Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory, Zhang De-Zheng, Yu Ke-Zhi, Zhang Tong
Food and Machinery
Objective: To optimize the drying characteristics of dragon fruit freeze-drying process. Methods: Based on the fractal theory and the theory of heat and mass transfer in porous media, the COMSOL software was used to numerically simulate red pitaya slices with a thickness of 8, 10, 12, 14 mm and a radius of 40 mm to simulate the sublimation and drying stage of pitaya. The heat and mass transfer process in the internal porous medium, the real-time displacement of the ice interface during the ice sublimation process is obtained, the sublimation period is predicted, and the experimental verification is …
Effect Of Spray Drying On The Functional Properties Of Egg Yolk Powder, Ang Yuan, Duan Xu, Cao Wei-Wei, Ren Guang-Yue, Wang Zhe, Li Lin-Lin
Effect Of Spray Drying On The Functional Properties Of Egg Yolk Powder, Ang Yuan, Duan Xu, Cao Wei-Wei, Ren Guang-Yue, Wang Zhe, Li Lin-Lin
Food and Machinery
Objective: This study aimed to develop the application of egg yolk powder in the field of feed, functional food and biopharmaceuticals. Methods: Using fresh eggs as raw materials, yolk powder was prepared by spray drying, and the effects of different parameters on the content of yolk antibody (IgY), protein structure and functional properties of egg yolk powder were analyzed. Results: Considering the antibody content, physicochemical properties and functional properties of egg yolk powder comprehensively, when the inlet air temperature was 140 ℃ and the feed flow rate was 600 mL/h, the IgY content of egg yolk powder …
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying
Food and Machinery
The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.
Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun
Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun
Food and Machinery
To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.
Phenolic Compounds Profile And Antioxidant Activities Of Different Fractions Of Tartary Buckwheat, Chen Yue, Zhu Yong, Qin Li-Kang
Phenolic Compounds Profile And Antioxidant Activities Of Different Fractions Of Tartary Buckwheat, Chen Yue, Zhu Yong, Qin Li-Kang
Food and Machinery
Objective: This study aimed to investigate the phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat. Methods: Tartary buckwheat was ground and sieved into shell, bran and powder. Phenolic compounds in tartary buckwheat were extracted with 70% ethanol, and phenolic compounds composition and antioxidant activity of the extract were analyzed. Results: In Tartary buckwheat bran, the total phenolics and flavonoids were (3 042±31) mg GAE/100 g·DW and (5 290±233) mg RE/100 g·DW, accounting for 60.8%, 67.7% of the total Tartary buckwheat, respectively. Rutin was the dominant phenolic compounds in bran extract, and the content …
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Food and Machinery
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, Lu Qing-Yao, Zhou Min, Zhou Hui-Ling, Jiao Shi-Rong
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, Lu Qing-Yao, Zhou Min, Zhou Hui-Ling, Jiao Shi-Rong
Food and Machinery
Objective: This study focuses on in-depth research and development of the utilization of Coreopsis tinctoria resources. Methods: The Coreopsis samples from Hetian, Urumqi, Aba, Luding and Xining were hydrolyzed with hydrochloric acid, and the contents of 17 kinds of amino acids were determined by automatic amino acid analyzer. On this basis, the characteristics of amino acid flavor were analyzed and compared with the amino acid pattern spectrum issued by FAO/WHO. RAA, RC and SRC were calculated, and correlation analysis and cluster analysis were performed on 17 kinds of amino acids of chrysanthemum. Thereafter, the nutritional value of Coreopsis …
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei
Food and Machinery
Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, …
Correlation Analysis Of Taste Intensity Of Tea Flavor Attribute Reference Based On Electronic Tongue And Artificial Senses, Liu Zhong-Ying, Ran Qian-Song, Zhang Tuo, Zheng Wen-Jia, Pan Ke
Correlation Analysis Of Taste Intensity Of Tea Flavor Attribute Reference Based On Electronic Tongue And Artificial Senses, Liu Zhong-Ying, Ran Qian-Song, Zhang Tuo, Zheng Wen-Jia, Pan Ke
Food and Machinery
Objective: This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference. Methods: Quinine, alum, sodium glutamate, sucrose and citric acid were used as the reference materials for bitter, astringent, fresh, sweet and sour taste attributes in turn. Based on the perception threshold, the relationship between concentration and taste intensity of each reference material for electronic tongue and artificial senses and its correlation were analyzed. Results: The bitterness perception threshold of quinine was 0.015 mg/mL, and the corresponding electronic tongue response value was 4.91. The detection …
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, Gong Xiao, Chen Ting-Hui, Hu Xiao-Jun, Fan Wei-Wei, Li Ya-Jun, Zhao Xin-Qiang
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, Gong Xiao, Chen Ting-Hui, Hu Xiao-Jun, Fan Wei-Wei, Li Ya-Jun, Zhao Xin-Qiang
Food and Machinery
Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis (PCA) showed that the cumulative difference contribution rate of the first two principal components (PC1 and PC2) was 81.2%, indicating that …
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, Fei Ying-Min, Pan Lei, Ni Xue, Zhang Gen-Sheng
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, Fei Ying-Min, Pan Lei, Ni Xue, Zhang Gen-Sheng
Food and Machinery
Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models …
Simultaneous Determination Of 45 Kinds Of Antibiotics In Aquatic Vegetables By High-Performance Liquid Chromatography-Triple Quadrupole Linear Ion Trap Mass Spectrometry, Zhang Jin-Jun, Xia Hui-Li, Gao Hai-Bo, Zhang Fang-Fang
Simultaneous Determination Of 45 Kinds Of Antibiotics In Aquatic Vegetables By High-Performance Liquid Chromatography-Triple Quadrupole Linear Ion Trap Mass Spectrometry, Zhang Jin-Jun, Xia Hui-Li, Gao Hai-Bo, Zhang Fang-Fang
Food and Machinery
Objective: This study aimed to establish a rapid screening and confirmation method for the 45 kinds of antibiotics, including quinolones, sulfonamides, nitroimidazoles and macrolides in aquatic vegetable, by ultra-high performance liquid chromatography-triple quadrupole-linear ion trap mass spectrometry (UPLC-Q-Trap-MS). Methods: The sample was extracted with acetonitrile containing 0.1% formic acid, then cleaned up with primary secondary amine (PSA), anhydrous magnesium sulfate (Na2SO4) and C18. The analytes were detected by UPLC-Q-Trap-MS in the multiple-reaction monitoring with information-dependent acquisition of enhanced product ion (SMRM-IDA-EPI) mode, followed by matching retrieval of a multiple antibiotic database. The …
Determination Of 4 Categories Of Flavor Substances In Liquor By Gas Chromatography Mass Spectrometry, Xu Zhi-Fei, Wu Yu-Kang, Jiang Yu-Hong, Zhou Run
Determination Of 4 Categories Of Flavor Substances In Liquor By Gas Chromatography Mass Spectrometry, Xu Zhi-Fei, Wu Yu-Kang, Jiang Yu-Hong, Zhou Run
Food and Machinery
Objective: To establish an analytical method for the determination of four main flavor substances in liquor. Methods: A gas chromatography mass spectrometry (GC-MS) method was established for the simultaneous determination of esters, alcohols, acids, and aldehydes in liquor. Single ion monitoring (SIM) mode was chosen. Then the method was inspected through comparison with the standard mass spectrum database, quantitative analysis of the external standard method and relative standard deviation of day-in and day-out were investigated. Results: The limits of detection of the four types of flavor compounds in liquor were 0.007~0.070 mg/L, and the limits of quantitation …
Research On The Application Of Big Data In Food Safety Supervision Risk Early Warning, Du Lin, Wen Sheng-Jun, Yuan Gang
Research On The Application Of Big Data In Food Safety Supervision Risk Early Warning, Du Lin, Wen Sheng-Jun, Yuan Gang
Food and Machinery
As an important part of modern food safety governance system, food safety risk early warning fully embodies the scientific principle of "prevention first, risk management, whole process control and social co governance". This paper focuses on how to use effective data collection and data analysis strategies to achieve food safety risk early warning through monitoring, analysis, evaluation and other ways, so as to support government supervision with a more scientific and accurate food risk data management and evaluation system.
Construction Of Embedded Governance Model Of Food Safety Risk In China, Cai Shi-Qin
Construction Of Embedded Governance Model Of Food Safety Risk In China, Cai Shi-Qin
Food and Machinery
As an innovative research method, embedded governance not only pays attention to the impact of institutional factors on organizational change, but also pays more attention to the importance of economic, political, social and other factors in organizational development. The review summarized the practical problems of "decoupling" between the governance subject, governance mechanism, governance means and governance objectives in Chinese food safety risk, such as the unidirectional governance subject, the decoupling of governance means, and the hysteresis of governance mechanism. It is pointed out that the embedded management of food safety risks in China can be realized and the new model …
Study On Optimization Of Motion Parameters Of Catfish Headless Processing Device Based On Fem, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong
Study On Optimization Of Motion Parameters Of Catfish Headless Processing Device Based On Fem, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong
Food and Machinery
Objective: Improve the mechanization and automation of the pretreatment process of China’s freshwater fish processing industry. Methods: The catfish head cutting simulation model is constructed by the numerical analysis software ANSYS/LS-DYNA, and the catfish head removal process is simulated and analyzed and the motion parameters are optimized by FEM. The blade speed and transportation speed are adjusted with the minimum cutting power consumption as the optimization goal, and the accuracy of the simulation results is verified by the prototype test. Results: When the speed of the blade is 850 r/min and the conveying speed is 14 cm/s, …
Online Visual Detection Method Of Defective Baoyu-Flavor-Slices Based On Mechanical Vision, Xiang Yu-Hang, Zhou Cong-Ling, Wang Yong-Qiang
Online Visual Detection Method Of Defective Baoyu-Flavor-Slices Based On Mechanical Vision, Xiang Yu-Hang, Zhou Cong-Ling, Wang Yong-Qiang
Food and Machinery
Objective: To solve the problem of appearance defects of Baoyu-flavor-slices, such as edge damage, internal porosity and uneven wrapper thickness in the production process. Methods: An on-line detection method based on machine vision was proposed. The Baoyu-Flavor-Slices were arranged into a single layer array by mechanical carding device. After image acquisition, image segmentation, gray value stretching and contour edge extraction were selected for image processing. Edge damage detection was completed by using the feature of outer contour roundness, abnormal wrapper thickness detection was accomplished by measuring wrapper thickness, by calculating the porosity area, the porosity detection was completed. …
Detection Of Defective Shrimp And Optimization For Key Parameters In Multi-Channel Automatic Elimination System, Zeng Ling-Xiao, Liu Zi-Hao, Yan Zhi-Peng, Zhao Kun, Liu Hao
Detection Of Defective Shrimp And Optimization For Key Parameters In Multi-Channel Automatic Elimination System, Zeng Ling-Xiao, Liu Zi-Hao, Yan Zhi-Peng, Zhao Kun, Liu Hao
Food and Machinery
Objective: When inspecting the appearance and quality of Litopenaeus Vannamei, the system can realize the automatic elimination of defective shrimps efficiently. Methods: Constructed an automatic shrimp elimination equipment and quality inspection. Structured an algorithm to extract shrimps’ morphological feature, complete the clarification of normal and defective shrimps. Realizing defective shrimps’ elimination by blowing them from the side to middle. Through the analysis of internal stress of shrimp, we calculated the correlation between blowing volume and moving distance. Moreover, the relationships among gass output volume, shrimps’ moving distance and speed had been optimized. Results: With the increasing of …
Efficientnet Edible Fungus Image Recognition Based On Improved Weight Decay, Yao Zhi-Xin, Zhang Tai-Hong, Zhao Yun-Jie
Efficientnet Edible Fungus Image Recognition Based On Improved Weight Decay, Yao Zhi-Xin, Zhang Tai-Hong, Zhao Yun-Jie
Food and Machinery
Objective: In order to solve the problem of edible fungus species identification, an EfficientNet edible fungus image classification model based on convolution neural network is proposed. Methods: Firstly, the edible fungus images were collected and the datasets were made according to different equipment and shooting environment, and then the model performance was improved through model training skills and network skills. A YWeight weight attenuation method was proposed to control the effective learning rate, and the generalization performance of the model was affected by controlling the cross-boundary. Results: This method makes EfficientNet-B0 obtain 79.82% (+0.85%) top-1 accuracy on …