Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (81)
- Quality (52)
- Food safety (37)
- Antioxidant (35)
- Machine vision (32)
-
- Polysaccharide (27)
- Packaging design (25)
- Principal component analysis (24)
- Texture (24)
- Flavor (20)
- Numerical simulation (20)
- Fermentation (19)
- Physicochemical properties (19)
- Polyphenols (19)
- Uncertainty (19)
- Biological activity (17)
- Process optimization (17)
- Protein (17)
- Detection (16)
- Food (16)
- Preservation (16)
- Stability (16)
- Apple (15)
- Rapid detection (15)
- Deep learning (14)
- Microstructure (14)
- Sensory evaluation (14)
- Volatile components (14)
- Extraction (13)
- Flavonoids (13)
Articles 511 - 540 of 4816
Full-Text Articles in Life Sciences
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis, Li Mingzhu, Li Yuanjie, Hou Xiaolin, Feng Jinxiao
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis, Li Mingzhu, Li Yuanjie, Hou Xiaolin, Feng Jinxiao
Food and Machinery
Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat ratio, yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment. The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment, and the trace components of liquor were analyzed by liquid chromatography. Results: The ratio of wheat in feeding quantity was 16.0%, the addition amount of sorghum …
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition, Wang Zhengyun, Liu Zixiao, Zhan Yueping
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition, Wang Zhengyun, Liu Zixiao, Zhan Yueping
Food and Machinery
Objective: This study aimed to optimize the extraction process of visceral fish oil from grass carp. Methods: Using grass carp viscera as raw material, fish oil was extracted by using ultrasonic assisted enzyme method. The effects of enzyme type, enzyme addition amount, enzymatic hydrolysis time, enzymatic hydrolysis temperature, ultrasonic treatment time, and ultrasonic treatment power on the extraction rate of fish oil were investigated. Results: The optimal process conditions for ultrasonic assisted enzymatic extraction of fish oil were neutral protease hydrolysis, enzyme addition of 2.5%, enzymatic hydrolysis time of 2 hours, enzymatic hydrolysis temperature of 45 ℃, ultrasonic treatment power …
Research Progress On The Flow Characteristics Of Secondary Refrigerants And Application Progress In Aquatic Products Storage And Preservation System, Xu Xia, Xu Mengyi, Yu Zhou, Zhou Xuxia, Ding Yuting
Research Progress On The Flow Characteristics Of Secondary Refrigerants And Application Progress In Aquatic Products Storage And Preservation System, Xu Xia, Xu Mengyi, Yu Zhou, Zhou Xuxia, Ding Yuting
Food and Machinery
The secondary refrigerant is an intermediate medium for transferring cold capacity, which can improved refrigeration efficiency. In this paper, the classification and characteristics of secondary refrigerants are introduced, and discusses the flow characteristics of secondary refrigerants and the apparent viscosity changes and flow resistance characteristics during the flow of secondary refrigerants. In addition, the application of different types of secondary refrigerants in aquatic product preservation and storage system is also discussed, among which non-phase change secondary refrigerant is mainly used in food impregnation and freezing. The phase change material refrigerant is mainly used in cold storage and refrigerating truck of …
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics, Shao Yulan, Sun Chenghang, Hu Bingbing
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics, Shao Yulan, Sun Chenghang, Hu Bingbing
Food and Machinery
In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Food and Machinery
The composition, structure and functional properties of Agaricus blazei polysaccharide were summarized. The extraction techniques of polysaccharides and the features of different extraction methods were enumerated and compared. The problems in the research of A. blazei was discussed， such as unsystematic basic research, immature technological conditions, imperfect equipment and facilities, and low degree of specificity in seeds. In the end，the research direction of A. blazei polysaccharide was prospected.
Research Progress Of Food Packaging Defect Detection Based On Machine Vision, Ge Minghui, Zhang Jun, Lu Huijuan
Research Progress Of Food Packaging Defect Detection Based On Machine Vision, Ge Minghui, Zhang Jun, Lu Huijuan
Food and Machinery
Food packaging can develop defects during the production process due to various factors. The types of packaging defects are numerous with complex background. Machine vision detection, which uses visual imaging and computer information processing to complete tasks such as identification, detection, and measurement of packaging, has faster execution speed and higher accuracy compared to traditional manual inspection. This can significantly improve the degree of production automation. This article analyzes the common defects in food packaging and their causes, introduces traditional machine vision detection algorithms, and explores the research application of deep learning algorithms in food packaging defect detection. It also …
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction, He Tingting, Yao Jichao, Zhang Zhonglili, Lu Tiangang, Yue Huanfang
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction, He Tingting, Yao Jichao, Zhang Zhonglili, Lu Tiangang, Yue Huanfang
Food and Machinery
Objective: In order to solve the problem of inaccurate defect extraction caused by complex and variable color and irregular texture changes of tomato surface defects, the defect segmentation method based on image local variance with brightness correction was proposed. Methods: On the basis of using histogram threshold segmentation method to segment calyx and stem scar and the method of domain pixel weighted sum to replace the original pixel to complete the brightness correction, the gray image of tomato surface was divided into several image blocks, and the color of each block was characterized by image pixel variance, and then the …
Simultaneous Determination Of 6 Pesticide Residues In Tea By Quechers-Gs-Ms/Ms, Wu Han-Bin
Simultaneous Determination Of 6 Pesticide Residues In Tea By Quechers-Gs-Ms/Ms, Wu Han-Bin
Food and Machinery
Objective: This study aimed to establish a method by using QuEChERS-gas chromatography tandem mass spectrometry (GC-MS/MS), to determine six pesticide residues in tea, including: hydroprene, kinoprene, genite, fluronitrofen, cycloprate, and chlornitrofen. Methods: The samples were pretreated by QuEChERS method. They were separated by gas chromatographic, detected by multiple reaction monitoring (MRM) mode and quantified by the external method. Results: All the pesticide residues showed good linearity with correlation coefficients above 0.999 when the concentration falls in the range 0.025~2.000 mg/kg, and the limits of quantitation were in the range of 0.000 6 ~0.007 2 mg/kg. In the recovery experiment of …
Simultaneous Determination Of 80 Veterinary Drug Residues In Chicken By Quechers-Uplc-Ms/Ms, Li Hong, Xiang Jun, Li Dan, Li Li-Juan, He Qing-Ke
Simultaneous Determination Of 80 Veterinary Drug Residues In Chicken By Quechers-Uplc-Ms/Ms, Li Hong, Xiang Jun, Li Dan, Li Li-Juan, He Qing-Ke
Food and Machinery
Objective: This study aimed to establish a method for the simultaneous determination of 80 veterinary drugs including quinolones, sulfonamides, receptor agonists, glucocorticoids, macrolides, tetracyclines, antiviral drugs in chicken by QuEChERS - ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS）. Methods: The samples were extracted by 1% formic acid acetonitrile aqueous solution, purified by QuEChERS multi-veterinary drug residue purification column, detected by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS） multi-reaction monitoring mode, and quantified by matrix standard curve external standard method. Results: The results showed that 80 kinds of veterinary drugs were highly responsive under specific mass spectrometry conditions, and the …
Optimization Approaches To Legal Supervision Of Import And Export Food Safety In China, Chen He-Fang
Optimization Approaches To Legal Supervision Of Import And Export Food Safety In China, Chen He-Fang
Food and Machinery
At present, China has preliminarily established a food safety supervision system for imports and exports, with the current 21 year Food Safety Law as the basic law and the inspection and quarantine department as the main regulatory body. However, there are still problems such as low food safety standards, low management and technical level of regulatory departments, and lack of necessary coordination with major trading partners. In this regard, we can optimize and construct the legal supervision of China's import and export food safety from the dimensions of building scientific food safety standards that are in line with international standards, …
Effect Of Water Content On The Growth Of A. Flavus And Aflatoxin M1 Accumulation During Storage Of Fresh Walnut In Xinjiang, Wang Yuan-Meng, Bai Yu-Jia, Feng Zuo-Shan, Cheng Huan
Effect Of Water Content On The Growth Of A. Flavus And Aflatoxin M1 Accumulation During Storage Of Fresh Walnut In Xinjiang, Wang Yuan-Meng, Bai Yu-Jia, Feng Zuo-Shan, Cheng Huan
Food and Machinery
Objective: To improve the storage safety of Xinjiang fresh walnut. Methods: Xinjiang "Xin 2" thin-skinned walnut was used as material, sterile water was inoculated as a control group, and Aspergillus flavus was inoculated as an experimental group. The Aspergillus flavus isolated and purified from naturally moldy walnut was artificially inoculated into Xinjiang thin-skinned fresh walnut with different water content （10%, 15%, 20%, 25%, 30%） to investigate the growth and toxicity of Aspergillus flavus. Results: The water content of walnut which was suitable for the growth of Aspergillus flavus and the secretion of Aflatoxin M1 was 15%. With the …
Research On Apple Defect Detection Method Based On Improved Cnn, Du Guo-Zhen, Lu Ming-Xing, Ji Ze-Xu, Liu Ji-Chao
Research On Apple Defect Detection Method Based On Improved Cnn, Du Guo-Zhen, Lu Ming-Xing, Ji Ze-Xu, Liu Ji-Chao
Food and Machinery
Objective: To solve the problems of low accuracy and poor efficiency in existing apple defect detection methods. Methods: Based on a fruit image acquisition system, an improved convolutional neural network was proposed for detecting surface defects in apples. Deep separable convolution was Introduced to replace the original network standard convolution, to improve the speed of feature extraction. The Leaky ReLU activation function was introduced to replace the ReLU activation function to improve the calculation efficiency and accuracy. Global average pooling was introduced to replace the fully connected layer, to reduce the computational complexity of the network model. After each layer …
Inhibition Of Psoriasis-Like Inflammation In Mice By Sesamol, Chen Xue, Liu Xue-Bo, Wang Yu-Xuan
Inhibition Of Psoriasis-Like Inflammation In Mice By Sesamol, Chen Xue, Liu Xue-Bo, Wang Yu-Xuan
Food and Machinery
Objective: This study aimed to explore the improvement effect of sesamol on skin lesions caused by psoriasis. Methods: The psoriasis model was constructed by using 5% imiquimod cream applied to the backs of mice for seven consecutive days, with sesamol intervention used from one week before to the end of modelling to explore the protective effect of sesamol on the skin. Then, observed and measured skin thickness, PASI score, spleen index, pathological tissue sections, cytokines (IL-17, IL-23, TNF-α and other inflammatory factors and chemokines like CXCL1 and CCL20), and inflammatory factors (IL-17, TNF-α) in plasma of mice …
Research Progress On Physicochemical Properties And Biological Activity Of Theabrownin, Dai Li-Feng, Jiang Jie-Lin, Guan Xing-Li, Zou Xiao-Lin, Fu Zong-Lin, Luo Sai, Yang Zhi
Research Progress On Physicochemical Properties And Biological Activity Of Theabrownin, Dai Li-Feng, Jiang Jie-Lin, Guan Xing-Li, Zou Xiao-Lin, Fu Zong-Lin, Luo Sai, Yang Zhi
Food and Machinery
Theabrownin, a kind of water-soluble, non-dialysable, highly polymerised brown substance, mainly composed of polyphenol, polysaccharide, protein and nucleic acid, which is closely related to the color and functional activity of fermented tea. Due to the complexity of the formation mechanism, its chemical structure is still unclear. In this review, the structural characteristics, formation mechanism, extraction and detection methods, and functional activity of theophylcin were discussed, and the future research direction was also prospected.
Research On The Characteristics And Application Of Food Materials In Food 3d Printing, Tong Qiang, Jiang Yu, Tong Yao, Meng Yu-Xiang, Dong Xiu-Ping
Research On The Characteristics And Application Of Food Materials In Food 3d Printing, Tong Qiang, Jiang Yu, Tong Yao, Meng Yu-Xiang, Dong Xiu-Ping
Food and Machinery
Food material is the key factor of food 3D printing. This review summarized the characteristics of food materials (protein, starch, hydrogel and fat) commonly used in food 3D printing at present, analyzed the influence of different material combinations on the forming performance. Moreover, suggestions on how to improve the printing effect of difficult printing materials were also provided, and the technical bottleneck of food materials development faced in food 3D printing nowadays were noticed. Finally, the direction of food 3D printing technology in the future was prospected.
Effects Of Dynamic High-Pressure Processing On Bioactive Components Of Milk, Ai Zheng-Wen, Xu Zhi-Yuan, Ye Jing-Jin
Effects Of Dynamic High-Pressure Processing On Bioactive Components Of Milk, Ai Zheng-Wen, Xu Zhi-Yuan, Ye Jing-Jin
Food and Machinery
Milk contains a variety of bioactive ingredients, such as lactoferrin and immunoglobulin, which are beneficial to health. Reducing the loss of these proteins during processing has always been the focus of attention. Dynamic high-pressure processing technology, also known as ultra-high-pressure homogenization (UHPH), is one of the relatively novel processing technology means. In this review, the research progress of the heat load intensity and the retention of key nutrients in the processing of dairy products were summarized from the aspects of Maillard reaction products, lactoferrin, immunoglobulin and other bioactive ingredients and vitamin loss. Moreover, the development direction of ultra-high-pressure homogenization in …
Effects Of Addition Amounts Of Crosslinker And Etherifying Agent On Properties Of Modified Waxy Corn Starch, Zhao Hai-Bo, Sun Chun-Rui, Wang Jin-Peng, Cui Bo, Cheng Yun-Hui, Chen Ling, Zhang Gui-Ming, Xu Ning
Effects Of Addition Amounts Of Crosslinker And Etherifying Agent On Properties Of Modified Waxy Corn Starch, Zhao Hai-Bo, Sun Chun-Rui, Wang Jin-Peng, Cui Bo, Cheng Yun-Hui, Chen Ling, Zhang Gui-Ming, Xu Ning
Food and Machinery
Objective: This study aimed to control the degree of crosslinking and etherification in the preparation process of crosslinked hydroxypropyl starch and improve the product performance. Methods: Waxy corn starch was used as a raw material to prepare the composite modified starch （hydroxypropyl distarch phosphate, HDP） under alkaline conditions, during which process sodium trimetaphosphate （STMP） and propylene oxide （PO） was used as the cross-linker and etherifying agent, respectively. The effects of the addition level of STMP and PO on the properties of the Brabender viscosity behavior, transparency and freeze-thaw stability of waxy corn starch were investigated. Results: Combined with the preliminary …
Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method, Duan Chao, Zhang Kun-Ming, Huang Yong-Chun, Zheng Jian-Bin, Tang Xiang-Yi
Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method, Duan Chao, Zhang Kun-Ming, Huang Yong-Chun, Zheng Jian-Bin, Tang Xiang-Yi
Food and Machinery
Objective: This study aimed to explore the feasibility of preparation of loaded losartan starch nanoparticles by high-speed shear-reverse microemulsion crosslinking. Methods: Using losartan as model drug and sodium trimetaphosphate as crosslinking agent, the effects of starch solution concentration, sodium trimetaphosphate addition amount, crosslinking time and shear rate on particle size and yield of starch nanoparticles were investigated. Optical micrography, infrared spectrometer and X-ray diffraction were used to characterize losartan loaded starch nanoparticles. Results: The optimal preparation process of nanoparticles was 15% starch solution concentration, 25% sodium trimetaphosphate, 3 h crosslinking time, 5 000 r/min shear rate. Under the control of …
Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus, Yu Chen, Yang Lu, Guan Feng, Zhang Jie, Yuan Yong-Jun
Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus, Yu Chen, Yang Lu, Guan Feng, Zhang Jie, Yuan Yong-Jun
Food and Machinery
Objective: This study aimed to enrich the functional lactic acid bacteria resource bank and to search for excellent starting strains of lactic acid bacteria with the antagonistic ability of Vibrio parahaemolyticus. Methods: Lactobacillus strains with broad-spectrum bacteriostatic potential were screened by Oxford cup bacteriostatic test, and their biological characteristics were discussed by growth and metabolic performance, gastrointestinal fluid tolerance, salt tolerance, antibiotic sensitivity and bacteriostatic spectrum. Results: Six strains of lactic acid bacteria were screened by using V. parahaemolyticus as indicator bacteria. They were classified into L. paracasei, L. fermentus and L. plantarum by morphological, physiological and biochemical …
Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping
Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping
Food and Machinery
Objective: To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle （FRN）. Methods: With gelatinization, texture, cooking stretching, electronic nose, electronic tongue and sensory evaluation as evaluation indexes, and L. fermentum FR-21, A. orientalis AO-21, L. plantarum YI-Y2013 and blank samples as influencing factors, the eating quality of FRN fermented by different strains was analyzed. Results: L. fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour, such as valley viscosity, disintegration value, final viscosity and retrogradation value, and reduced the texture viscosity of FRN, and improved …
Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue
Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue
Food and Machinery
Objective: This study aimed to investigate the effect of adding oat flour on the characteristics of potato-oat compound dough and determine the appropriate ratio of oat flour and potato. Methods: Five different ratios of oat flour (15%, 20%, 25%, 30% and 35%) were selected and the color difference, microstructure, textural properties, rheological properties and pasting properties of the oat-potato composite dough were measured and sensory evaluation was carried out. Results: With the increase of oat flour, the color of compound dough gradually changed to red and dark. The internal microstructure of the composite dough was getting closer and closer, and …
Uncertainty Evaluation For The Determination Of Three Pyrethroid Pesticide Residues In Fresh Tea Leaves, Zhang Li, Liu Teng-Fei, Yao Ling-Yi, Chen Yu-Yang, Jiang Li
Uncertainty Evaluation For The Determination Of Three Pyrethroid Pesticide Residues In Fresh Tea Leaves, Zhang Li, Liu Teng-Fei, Yao Ling-Yi, Chen Yu-Yang, Jiang Li
Food and Machinery
Objective: The uncertainty of determination of three pyrethroid pesticides （cypermethrin, fenvalerate and deltamethrin） in fresh tea leaves by gas chromatography was evaluated. Methods: A mathematical model was established according to the determination process of the experiment, and the uncertainties caused by various factors in the model were identified. The sources are mainly the following 7 aspects: repeated determination of samples, fitness of standard curve, recovery rate, standard solution preparation, sample weighing and pretreatment, and the measurement of instrument. Results: At the spiking level of 0.10 mg/kg, the expanded uncertainty of measured values of cypermethrin, fenvalerate, and deltamethrin were 0.011, 0.011 …
Determination Of 57 Organic Pollutants In Edible Vegetable Oil By Gas Chromatography-Triple Quadrupole Mass Spectrometry, Liu Yu-Xing, Yi Shou-Fu, Xu Wen-Yang, Tang Wan-Li, Kang Shao-Ying, Wang Xia-Li
Determination Of 57 Organic Pollutants In Edible Vegetable Oil By Gas Chromatography-Triple Quadrupole Mass Spectrometry, Liu Yu-Xing, Yi Shou-Fu, Xu Wen-Yang, Tang Wan-Li, Kang Shao-Ying, Wang Xia-Li
Food and Machinery
Objective: Establish a high throughput method for the determination of 57 organic pollutants in edible vegetable oil. Methods: The target compounds were extracted by acetonitrile-hexane solution and purified by disperse solid phase extraction and solid phase extraction, after that the contents of 16 polycyclic aromatic hydrocarbons, 17 phthalates, 8 organochlorines and 16 polychlorinated biphenyls in edible oil were detected by gas chromatography triple quadrupole mass spectrometry. Results: All target components had an excellent linearity within the linear range of 0.001～0.1 μg/mL （r2＞0.998）, and the limits of detection was between 0.16～2.0 μg/kg, meanwhile the average recovery rate of …
Study On The Rapid Detection Of Pseudomonas Aeruginosa By Real-Time Fluorescence Quantitative Pcr In Packaged Drinking Water, Wang Fang-Mei, Xu Yue, Lin Dan, Zhu Qiu-Yan, Hong Zhen-Bai, Jiang Wei
Study On The Rapid Detection Of Pseudomonas Aeruginosa By Real-Time Fluorescence Quantitative Pcr In Packaged Drinking Water, Wang Fang-Mei, Xu Yue, Lin Dan, Zhu Qiu-Yan, Hong Zhen-Bai, Jiang Wei
Food and Machinery
Objective: The molecular biological test has the advantage of fast and sensitive, which can effectively make up for the defects of the traditional microbial test method. Methods: According to the conserved sequences of the V3~V4 region of the virulence gene pcrL and the universal gene 16S rRNA of Pseudomonas aeruginosa in GB 8538—2022, primers and probes were designed and synthesized, and a real-time fluorescent PCR kit was established in this study. Results: The results showed that the common standard reserve strain 16S rRNA was amplified, and the virulence gene pcrL was only effective for nucleic acid detection of Pseudomonas aeruginosa …
Structural Design And Experiment Of Automatic Cooking Machine, Zhang Fan, Ning Meng, Deng Qian
Structural Design And Experiment Of Automatic Cooking Machine, Zhang Fan, Ning Meng, Deng Qian
Food and Machinery
Objective: In view of the problems of large size and low heating uniformity of the existing cooking machine, a miniaturized drum-type automatic cooking machine with electromagnetic heating was designed to reduce the equipment volume and improve the cooking effect. Methods: The modular design method oriented to function and structure was adopted to design each module mechanism of the frying machine. Then, based on Biot-Savart law, the relationship between the magnetic field generated by the coil in space and the current and distance is obtained, and the distribution curves of magnetic field intensity and temperature on the surface of the cooker …
Design And 3d Flow Field Analysis Based On Ansys/Cfx Stepwise Acceleration Twin Screw, Tian Dong, Guo Shu-Guo, Wang Li-Yan
Design And 3d Flow Field Analysis Based On Ansys/Cfx Stepwise Acceleration Twin Screw, Tian Dong, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
Objective: To improve the mixing efficiency and working performance of the new twin-screw extruder. Methods: A new twin-screw extruder with embedded planetary gear train and kneading block was designed. A three-dimensional model was established by SolidWorks, and the flow field analysis of the flow channel was performed by ANSYS/CFS finite element analysis software based on the finite volume method. The Macroscopic pressure diagram, velocity vector diagram, velocity flow diagram were gotten, which was compared with the traditional twin-screw extruder three-dimensional flow field. Results: Under the gradual action of the planetary gear train and the kneading block, the mixing performance and …
Design Of Appearance Quality Grading System For Apricot Mushroom Based On Machine Vision, Liu Hao, Lin Xin-Hua, Zhu Ya-Nan, Zhou Zhu, Wang Min, Chen Xue-Yong
Design Of Appearance Quality Grading System For Apricot Mushroom Based On Machine Vision, Liu Hao, Lin Xin-Hua, Zhu Ya-Nan, Zhou Zhu, Wang Min, Chen Xue-Yong
Food and Machinery
Objective: This study aimed to induce the machine vision technology into the appearance detection of Pleurotus eryngii. Methods: A bilateral filter was proposed to replace Gaussian filter as image smoothing filter, and Ostu maximum inter-class variance method was proposed to replace the improved Canny operator, based on fixed double threshold segmentation, and used as edge detection algorithm. HALCON operator and color space conversion were used to extract the length, diameter, curvature, evenness, color and cap defects of P. erynii, and the development and design of visual software function modules were completed, under the VS 2017 development environment with HALCON …
Design Of Fruit Grading System Based On Machine Vision, Liu Jia-Hao, Gao Jun-Wei, Zhang Bing-Xing, Wang Jian-Chong
Design Of Fruit Grading System Based On Machine Vision, Liu Jia-Hao, Gao Jun-Wei, Zhang Bing-Xing, Wang Jian-Chong
Food and Machinery
Objective: In order to solve the problems of low efficiency and high false detection rate of current fruit classification detection methods, a fruit classification system based on machine vision was designed with apples as the sorting object. Methods: The apple image collected in real time was preprocessed, the improved Canny edge detection algorithm was used to extract the edge, and the radius of the apple cross-section was obtained by fitting the edge coordinates with the minimum peripheral circle method. The acquired RGB image was converted to HSI image, and the proportion of red region is calculated according to the range …
Effects Of Different Sterilization Treatments On The Quality Of Fermented Jujube Juice, Zhang Li-Hua, Feng Lu-Yao, Tang Pei-Xin, Li Shun-Feng, Zong Wei
Effects Of Different Sterilization Treatments On The Quality Of Fermented Jujube Juice, Zhang Li-Hua, Feng Lu-Yao, Tang Pei-Xin, Li Shun-Feng, Zong Wei
Food and Machinery
Objective: This study aimed to compare the effects of different sterilization on the quality of fermented jujube juice. Methods: The effects of cold plasma sterilization (CPS) and pulsed strong light sterilization (PLS) on the quality of jujube juice before and after fermentation were studied, with high pressure sterilization (SA) jujube juice as the control. Results: The contents of total sugar, reducing sugar and soluble solid in jujube juice before and after fermentation by CPS treatment were significantly higher than those of the other two sterilization methods, and the contents of total sugar, reducing sugar and soluble solid in jujube juice …
Effect Of Different Drying Methods On The Quality Of Rugao Black Pakchoi, Du Xin-Yu, Wan Jin-Qing, Wang Yuan-Yuan, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Effect Of Different Drying Methods On The Quality Of Rugao Black Pakchoi, Du Xin-Yu, Wan Jin-Qing, Wang Yuan-Yuan, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Food and Machinery
Objective: This study aimed to investigated the effect of ice-temperature vacuum drying on the powder quality of selenium-rich Rugao black pakchoi. Methods: After pretreatment, the fresh black pakchoi was dried to the moisture content of (5.0±0.5) %, and the physical and chemical indexes were investigated, comparing to the control groups of hot-air drying, vacuum drying and freeze-vacuum drying. Results: The vitamin C content of vacuum drying at ice temperature was 554.60 mg/100 g, and the retention rate reached 83.96%, which was 43.11%, 33.57% and 1.61% higher than that of hot-air drying, vacuum drying and freeze-vacuum drying, respectively. Glutathione peroxidase had …