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Articles 211 - 240 of 4816
Full-Text Articles in Agriculture
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model, Liu Chuanzheng, Ma Jingyu, Bai Xuerui, Zeng Wanqing, Wang Zhiqiang
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model, Liu Chuanzheng, Ma Jingyu, Bai Xuerui, Zeng Wanqing, Wang Zhiqiang
Food and Machinery
[Objective] To realize rapid detection of green tea species identification. [Methods] A rapid detection method based on the combination of electronic tongue and electronic nose combined with CNN-Transformer composite model was proposed. The electronic tongue and electronic nose were used to collect the fingerprint information of taste and smell for five different kinds of green tea. The one-dimensional electronic tongue and electronic nose signals were transformed into two-dimensional time-frequency maps using the short-time Fourier transform （STFT）, which fully revealed the distribution characteristics of the signal energy in the time-frequency domain. A CNN-Transformer combination model was proposed to realize the fusion …
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims, Chen Junyu, Ling Jiangang, Du Lihui, Kang Mengli
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims, Chen Junyu, Ling Jiangang, Du Lihui, Kang Mengli
Food and Machinery
[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile substances in L. edoeds by gas chromatogi-ion migration spectrometry (GC-IMS), and the differences of volatile substances in L. edoeds were analyzed according to fingerprint and PCA. [Results] The main volatile components of dried L. edoeds were aldehydes, alcohols, ketones and acids. There were significant differences in the characteristic volatile organic substances of dried L. edoeds in three different drying methods, the contents of …
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish, A Dali A Liya, Mei Shiyong, Zhang Jifang, He Zhengjin
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish, A Dali A Liya, Mei Shiyong, Zhang Jifang, He Zhengjin
Food and Machinery
[Objective] This study aimed to screen the excellent lactic acid bacteria strains to construct a special pickle fermentation strain for radish. [Methods] Lactic acid bacteria were isolated from the pickle brines of Laotan sauerkraut collected from different regions by dilution coating method. The species were determined by physiological identification, morphological identification （colony observation, Gram staining）, 16S rDNA gene sequencing and phylogenetic tree construction, and their growth characteristics, tolerance and flavor substances were detected. [Results] Isolation, screening, and physiological identification yielded 120 colonies of round, convex bacteria, which appeared rod-shaped or spherical under the microscope and were all Gram-positive strains. Further …
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm, Dou Li, Zheng Wei, Li Baiqiu, Li Fei
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm, Dou Li, Zheng Wei, Li Baiqiu, Li Fei
Food and Machinery
[Objective] In order to solve the issue of excessive redundant information in near-infrared spectroscopy, enhance the accuracy of wine quality evaluation models, a rapid and non-destructive method was established for wine quality evaluation. [Methods] A wine quality evaluation model was proposed based on competitive adaptive reweighting sampling method for feature wavelength screening and extreme learning machine improved by whale optimization algorithm. Various feature wavelength screening methods such as competitive adaptive reweighting sampling was used, and the most suitable method for wine spectral feature wavelength screening was determined. In response to the problem of initial value and hidden layer bias in …
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles, Liu Yidan, Li Xin, Wang Jingli, Li Maiquan, Liu Xia
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles, Liu Yidan, Li Xin, Wang Jingli, Li Maiquan, Liu Xia
Food and Machinery
[Objective] Achieving a rapid, sensitive, and visual detection of 6-benzylaminopurine （6-BA） residues in vegetables. [Methods] Based on the peroxidase-like activity and specific recognition of Fe3O4 magnetic molecularly imprinted nanoparticles （Fe3O4 MMIP NPs）, a simple, rapid and highly selective colorimetric method was established to detect 6-BA residues in vegetables. [Results] Fe3O4 MMIP NPs exhibits optimal peroxidase-like catalytic activity at pH 4.0, 0.02 mol/L TMB, 0.02 mol/L H2O2 and a reaction time of 5 min. 6-BA showed a good linear relationship with the difference between the blank and the sample …
Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Xuemei, Kong Xiangji, Tian Feng
Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Xuemei, Kong Xiangji, Tian Feng
Food and Machinery
[Objective] To achieve good internal quality control of determination of decamethylammonium chloride and benzalkonium chloride residues in drinking water by high performance liquid chromatography tandem mass spectrometry, and to promote the improvement of detection methods. [Methods] A mathematical model and fishbone diagram were established to evaluate the introduced uncertainty components, and the combined standard uncertainty and expanded uncertainty were calculated. [Results] Under the inclusion factor k=2, and the decamethylammonium chloride and benzalkonium chloride residue in drinking water samples was 4.3 μg/L and 4.7 μg/L and their expanded uncertainty U was 0.52 μg/L and 0.48 μg/L, respectively. [Conclusion] The uncertainty …
Design And Analysis Of A New Type Of Fresh Peach Slitting Machine, Zhang Yifei
Design And Analysis Of A New Type Of Fresh Peach Slitting Machine, Zhang Yifei
Food and Machinery
[Objective] To deal the technical difficulties in further realizing the automation of de nucleating production of fresh peach slices. [Methods] A new type of fresh peach slicing and coining machine was designed. The cutting tool for slice kerning was simplified and analyzed by Mathematical analysis, and the motion characteristic equation and curve of the mechanism were obtained. The motion simulation analysis of the slicing and core-removing tool mechanism was carried out by using SolidWorks Motion software, and the motion characteristic curve of the mechanism was obtained.The correctness of the mathematical analysis was verified, and the rationality of the design of …
Design And Implementation Of An Auxiliary Calculation System For Structural Parameters Of The Rotor System Of A Roller Huller, Cheng Min, Zhou Shihao, Wang Mingxu, Zhang Chao, Xu Xuemeng
Design And Implementation Of An Auxiliary Calculation System For Structural Parameters Of The Rotor System Of A Roller Huller, Cheng Min, Zhou Shihao, Wang Mingxu, Zhang Chao, Xu Xuemeng
Food and Machinery
[Objective] To improve the design efficiency of the mechanical structure of the rotor system of a rubber roller husker. [Methods] An auxiliary calculation system for the rotor system design parameters of a rubber roller husker （RRHRSPD） that can be independently installed and operated under the Windows system was developed using VB and Matlab platforms. Based on the equivalent design method and the traditional mechanical design method, the coupling relationships among the technological parameters, dynamic parameters and structural parameters of the husker were established, and the calculation principle of the structural parameters of the rotor system was also explored. VB was …
The Application Design Strategy Of Spatial Art Features Based On Meishan Culture In Local Food Packaging Design, Liu Ying
Food and Machinery
In response to the current situation of packaging design for local food, this study extracts structural features, decorative element features, color features, and cultural features from spatial art based on Meishan culture, and deconstructs them into local food packaging design. It explores the design ideas and strategies of integrating the spatial artistic essence contained in Meishan culture with local food packaging, enhancing food-added value, showcasing regional characteristics, enhancing cultural connotations, assisting local economic development and cultural dissemination, promoting the inheritance of ethnic culture, and innovating local food packaging.
Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry, Zhang Yulei, Cui Qingliang, Wang Yu, Liu Yaping, Zhang Yanqing
Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry, Zhang Yulei, Cui Qingliang, Wang Yu, Liu Yaping, Zhang Yanqing
Food and Machinery
[Objective] This study aimed to reveal the reasons of different varieties for sweet cherry's storability and provide theoretical support and technical guidance for edible coating in its postharvest preservation. [Methods] Four representative sweet cherry varieties （Red Light, Rainey, Red Agate, and Friendship） were selected as research objects. The surface morphology of different varieties of sweet cherry skin, the contact angle of skin to different solutions, the changes of surface morphology, contact angle and critical surface tension of Red Agate sweet cherry during storage were investigated. [Results] There were differences in the distribution and morphology of wax on the epidermal of …
Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit, Tang Ziye, Wen Tao, Dai Xingyong, Hu Feng
Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit, Tang Ziye, Wen Tao, Dai Xingyong, Hu Feng
Food and Machinery
[Objective] To improve the accuracy of online measurement of sugar content of grapefruit by near infrared spectroscopy. [Methods] The pomelo online non-destructive testing equipment developed by ourselves was used to collect diffuse transmission spectrum data of pomelo in three light regions. In the wavelength range of 650~950 nm, orthonormal variable transformation （SNV）, multiple scattering correction （MSC）, Normalize, Savitzky-Golay first order derivative, SG-1st preprocessed the original data, used the adaptive weighting algorithm （CARS） to screen the spectral characteristics of the grapefruit sugar content, and established a partial least squares regression （PLSR） model. 30 grapefruit samples that were not involved in the …
Online Detection And Sorting Of Passion Fruit Quality Based On Machine Vision Using Multi-Indicator, Chu Xuan, Hong Jialong, Feng Gengxin, Yao Zhenquan, Ma Zhiyu
Online Detection And Sorting Of Passion Fruit Quality Based On Machine Vision Using Multi-Indicator, Chu Xuan, Hong Jialong, Feng Gengxin, Yao Zhenquan, Ma Zhiyu
Food and Machinery
[Objective] Refining the accuracy and intelligence of passion fruit quality assessment. [Methods] The study used the capabilities of OpenCV along with a compact neural network architecture, MobileNetV3_large_ssld, to accurately determine the fruit's diameter, ripeness, and the degree of its wrinkling. The diameter measurement was achieved by analyzing the short side of the fruit's minimum bounding rectangle. The ripeness assessment was based on the pixel ratio of H component values within specific ranges （H∈[0,10]∪[156,180], [11,25], [26,34], [125,155]） in the HSV color space. Furthermore, the study developed a MobileNetV3_large_ssld model to evaluate the wrinkling of the fruit's skin. Leveraging these three key …
Study On Temperature Field In Tall Bungalow Based On Geosynclinal Ventilation, Zhang Shuyuan, Wang Sen, Hou Yaolong, Chen Xi, Zhang Xiangxiang
Study On Temperature Field In Tall Bungalow Based On Geosynclinal Ventilation, Zhang Shuyuan, Wang Sen, Hou Yaolong, Chen Xi, Zhang Xiangxiang
Food and Machinery
[Objective] In order to study the effects of geosynclinal ventilation on the temperature of tall bungalow warehouse. [Methods] The numerical simulation software COMSOL was used to conduct numerical simulation of temperature field under mechanical ventilation for 96 h for tall bungalow warehouse with size of 60 m×24 m and loading height of 6 m. By establishing the mass conservation equation, momentum conservation equation and energy conservation equation, the variation of temperature field in the warehouse under different ventilation modes was analyzed, and the numerical simulation of different unit ventilation conditions was extended. [Results] After mechanical ventilation for 36 h, most …
The Therapeutic Effect Of Yam Polysaccharide On Dextran Sodium Sulfate-Induced Ulcerative Colitis In Mice, Su Wei, Chen Hongpeng
The Therapeutic Effect Of Yam Polysaccharide On Dextran Sodium Sulfate-Induced Ulcerative Colitis In Mice, Su Wei, Chen Hongpeng
Food and Machinery
[Objective] This study aimed to investigate the effects of Yam Polysaccharide (YP) on ulcerative colitis (UC) mice. [Methods] The study included a blank group, YP group, DSS group, and DSS+YP group. The UC model was established by administering DSS water solution, and the treatment group received oral administration of YP for 7 days. Measurement of body weight, DAI score, inflammatory factors in the colon, NLRP3 inflammasome, and HE staining were conducted to evaluate the effects. RAW 264.7 macrophages were treated with 1 μg/mL lipopolysaccharide (LPS) for 24 h to establish the cell inflammation model in vitro. A certain concentration of …
Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years, Song Xiaoyue, Wu Zhifeng, Qiu Mutao, Wang Jingwen, Ma Chunhua
Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years, Song Xiaoyue, Wu Zhifeng, Qiu Mutao, Wang Jingwen, Ma Chunhua
Food and Machinery
[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and other components, were detected in several years of Narcissus (2022, 2018, 2016, 2014, 2012, 2010, 2008, 2006 for storage 1, 3, 5, 7, 9, 11, 13, 15 years, respectively) by using chemical methods and high-performance liquid chromatography, and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic …
Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species, Wang Haibo, Zhong Dan, Lin Zhixin, Ou Qiyun, Qiu Guiyu
Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species, Wang Haibo, Zhong Dan, Lin Zhixin, Ou Qiyun, Qiu Guiyu
Food and Machinery
[Objective] This study aimed to analyze the differences in volatile compounds between the mature green and mature yellow fruits of guava. [Methods] The volatile compounds in 4 kinds of guava fruits during the mature green and mature yellow were detected by gas chromatography ion mobility spectroscopy (GC-IMS). [Results] 130 volatile compounds were detected in 4 kinds of guava fruits ("Yanzhihong", "Sijihong", "Baizhenzhu" and "Siji"). Qualitative analysis showed that the fruit flavored ethyl trans-2-butenate, the grass flavored 2-hexenal and hexanal were the volatile compounds with the highest content among the 4 kinds of guava fruits. The content of volatile components in …
A Study On Extraction Of Volatile Oil From Green Orange Peel By Reduced-Pressure Steam Distillation And In Vitro Antioxidant Activity, Li Guijuan, Zhao Huiping, Xiao Yezhi, Gan Wencheng, Fan Siqi
A Study On Extraction Of Volatile Oil From Green Orange Peel By Reduced-Pressure Steam Distillation And In Vitro Antioxidant Activity, Li Guijuan, Zhao Huiping, Xiao Yezhi, Gan Wencheng, Fan Siqi
Food and Machinery
[Objective] This study aimed to develop a method for extracting volatile oil from green-orange peel by reduced-pressure steam distillation. [Methods] A volatile oil tester was combined with a vacuum device for the extraction of volatile oil from green-orange peel, and a regulating valve in the device controlled the vacuum level. The composition and content of volatile oil under reduced pressure and atmospheric pressure were determined by gas chromatography-mass spectrometry (GC-MS), and the in vitro antioxidant activity was evaluated. [Results] The optimum process for the extraction of volatile oil by reduced-pressure steam distillation was: particle size of 8 mesh, solid-liquid ratio …
Optimization Of Preparation Process And Molecular Characterization Of Limonin-Albumin Nanoparticles Using Response Surface Methodology, Liang Xinfu, Zeng Zezheng, Chen Deqiang, Huang Li, Dong Qingliang
Optimization Of Preparation Process And Molecular Characterization Of Limonin-Albumin Nanoparticles Using Response Surface Methodology, Liang Xinfu, Zeng Zezheng, Chen Deqiang, Huang Li, Dong Qingliang
Food and Machinery
[Objective] The construction of limonin-albumin nanoparticles provides a theoretical basis for the further application of limonin. [Methods] Limonin-albumin nanoparticles were prepared by desolvation-chemical crosslinking method using bovine serum albumin as nanocarriers. The optimal preparation process was determined by single factor experiment and response surface test with embedding rate as index, and the nanoparticles were characterized. [Results] When the amount of bovine serum albumin was 64 mg, the amount of lemon bitter was 4 mg, the specific volume ratio of alcohol to water was 5∶1, and the amount of crosslinker was 125 μL, the average particle size and polydispersion index of …
Research Progress In Manufacturing Technique Of Artificial Meat, You Xiaoyan, Li Yachun, Duan Xu
Research Progress In Manufacturing Technique Of Artificial Meat, You Xiaoyan, Li Yachun, Duan Xu
Food and Machinery
Cultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns. Based on the production technology used, cultivated meat can be categorized into three types: plant-based meat, cell-cultured meat, and microbial protein meat. This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat, analyzes their respective technological advantages and challenges, and provides a forecast on the future development trends of cultivated meat products.
Research Progress On The Nutritional Composition, Biological Activity, And Application Of Ganoderma Lucidum, Chen Yijun, Yang Xiaomei, Lin Lihua
Research Progress On The Nutritional Composition, Biological Activity, And Application Of Ganoderma Lucidum, Chen Yijun, Yang Xiaomei, Lin Lihua
Food and Machinery
Ganoderma lucidum has anti-tumor, antioxidant, and immune enhancing effects. This review summarized the latest research progress on the main nutritional components and biological activities of G. lucidum and the current comprehensive utilization status of G. lucidum in medical and health fields, analyzed the existing problems, and prospected the future development direction of G. lucidum.
Research Progress On Extraction Methods And Biological Activities Of Korean Pine Seed Oil, Chen Ping, Wang Jin, Li Hua
Research Progress On Extraction Methods And Biological Activities Of Korean Pine Seed Oil, Chen Ping, Wang Jin, Li Hua
Food and Machinery
The natural vegetable oil known as Korean pine seed oil is well-known for its high content of being various unsaturated fatty acids, including oleic, linoleic and pinopuric acid. It has been proved that Korean pine seed oil has several physiological benefits such as lowering blood lipids, enhanceing immunity, anti-inflammation, anti-oxidation, enhancing insulin sensitivity, and anti-tumor. This review summarized the extraction methods and pharmacological effects of Korean pine seed oil in recent years, and put forward good suggestions for its application in edible oil and industrial production.
Research And Application Status Of Molecular Simulation Technology In Food Field, Bi Xinjian, Wen Shiyu, Qu Tingmin, Wu Hao, Xie Yufei, Wen Li
Research And Application Status Of Molecular Simulation Technology In Food Field, Bi Xinjian, Wen Shiyu, Qu Tingmin, Wu Hao, Xie Yufei, Wen Li
Food and Machinery
In the food field, a large number of phenomena and problems that are difficult to be macroscopically explained by traditional experimental methods occur during the process of research and development in upstream laboratories to production in downstream factories. Molecular simulation techniques are not only efficient and cost-effective, but also an important tool for connecting micro and macro scales, because molecular models can be used to study molecular behaviors at the atomic level, and thus predict and explain experimental results. This review summarized the commonly used software and databases for molecular simulation techniques, and introduced their applications in recent years in …
Design Of Apple Damage Automatic Detection System Based On Machine Vision, Qin Yinchu, Li Tao, Li Xu, Wang Meiling, Tan Zhiying
Design Of Apple Damage Automatic Detection System Based On Machine Vision, Qin Yinchu, Li Tao, Li Xu, Wang Meiling, Tan Zhiying
Food and Machinery
[Objective] To meet the practical requirements for comprehensive grading based on the appearance quality and size of apples, and to address issues such as low efficiency of manual sorting, complex structure, and high cost of sorting equipment for Chinese apples. [Methods] A YOLOv5s-apple model was proposed. The transformer module and CBAM attention module were introduced into the backbone network, and the weighted Bidirectional feature pyramid network (Bi-FPN) was added to improve the neck network. Then, combined with HALCON software, a self-designed intelligent apple damage detection system was used to carry out damage sorting and size classification. [Results] The experimental results …
Early Spoilage Detection Of Apple Based On Generative Adversarial Network And Mask R-Cnn, Yu Qilong, Zhao Xiaodong, Ji Yu, Wang Chunrong, Sun Yao
Early Spoilage Detection Of Apple Based On Generative Adversarial Network And Mask R-Cnn, Yu Qilong, Zhao Xiaodong, Ji Yu, Wang Chunrong, Sun Yao
Food and Machinery
[Objective] To improve the detection accuracy of early apple spoilage zone. [Methods] An apple spoilage detection method was proposed based on generative adversarial network and convolutional neural network. The Pix2PixHD model was used to generate near-infrared imaging data of stored apples in the early postharvest metamorphic area. The Mask R-CNN model was used to segment the generated near Infrared image to detect the deterioration zone in the apple. Based on generative adversarial network and convolutional neural network technology, the early deterioration region segmentation and prediction of postharvest apples were implemented by using the generated near-infrared imaging data on a low-cost …
Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices, Guo Ziyu, Hu Jiaqi, Yang Feifei, Liu Wuyi, Wang Haiou
Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices, Guo Ziyu, Hu Jiaqi, Yang Feifei, Liu Wuyi, Wang Haiou
Food and Machinery
[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Methods] The freeze-drying process was divided into six groups: vacuum pre-freezing without sucrose immersion (VFFD), atmospheric pre-freezing without sucrose immersion (CFFD), vacuum pre-freezing with sucrose immersion (BSVFFD), vacuum pre-freezing with sucrose immersion (MSVFFD), atmospheric pre-freezing with sucrose immersion (BSCFFD) and atmospheric pre-freezing with sucrose immersion (MSCFFD). The main quality indexes of freeze-dried apple slices in each group were analyzed. [Results] The color …
Effects Of Lipid Concomitants On The Stability Of Rapeseed Oil Nanoemulsions, Zhao Wenshuo, Tang Zhonghai, Guo Shiyin, Xiao Hang, Fan Wei
Effects Of Lipid Concomitants On The Stability Of Rapeseed Oil Nanoemulsions, Zhao Wenshuo, Tang Zhonghai, Guo Shiyin, Xiao Hang, Fan Wei
Food and Machinery
Objective： Clarifying the effects of lipid co-passengers on the stability of rapeseed oil emulsions and prepare high-stability nano-emulsions. Methods： The endogenous lipidassociated compounds of rapeseed oil were subjected to column chromatography filtration, followed by various concentration gradient re-addition. High-pressure microfluidization was utilized to prepare nanoemulsions, which were subsequently characterized. The influence of lipid associated compound content on the stability of rapeseed oil emulsions was also investigated. Results: The preparation of rapeseed oil nanoemulsions reached optimal conditions when the α-tocopherol content was 292 mg/kg, rapeseed polyphenols content was 32 mg/kg, β-sitosterol content was 6 712 mg/kg, and β-carotene …
Development Of High Efficiency Hazelnut Shell Breaking Machine, He Ting, Liu Ke, Zhang Rui, Ren Guangyue, Liu Zhaohan
Development Of High Efficiency Hazelnut Shell Breaking Machine, He Ting, Liu Ke, Zhang Rui, Ren Guangyue, Liu Zhaohan
Food and Machinery
Objective: In order to solve the phenomenon of low mechanical shelling efficiency and high kernel breakage rate of hazelnut, a vertical cone shell breaking machine was designed with automatic adjustment of clearance through compression spring. Methods: The key structure of the shell breaker was composed of three core components: the vertical cone inner roller, the slatted screen outer roller and the pressure spring device, and the stress of the hazelnuts in the shelling cavity of the shell breaker was analyzed. Results: The main parameters of the vertical cone hazelnut shell breaker were determined: the taper of the uniform cone was …
Research Progress On Transparency Mechanism Of Egg White Heat Gel, Lu Xinhong, Xiang Xiaole, Yu Zhuosi, Chen Le, Dong Shiqin, Li Zixiao
Research Progress On Transparency Mechanism Of Egg White Heat Gel, Lu Xinhong, Xiang Xiaole, Yu Zhuosi, Chen Le, Dong Shiqin, Li Zixiao
Food and Machinery
Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their processing excipients （ materials ）. Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels. In this paper, the formation mechanism and influencing factors of egg white gel transparency were reviewed. The formation mechanism of egg white thermal gel was analyzed in depth, …
Grain And Chaff Separation Detection Method Based On Machine Vision, Li Xin, Qi Jiamin, Cheng Hao, Wang Yanchun
Grain And Chaff Separation Detection Method Based On Machine Vision, Li Xin, Qi Jiamin, Cheng Hao, Wang Yanchun
Food and Machinery
[Objective] To solve the problem of poor manual detection accuracy of traditional grain and chaff separator and improve production efficiency. [Methods] An image detection method based on machine vision was proposed, which realized the feature recognition and separation of grain rough through multi-stage progressive fusion of different image algorithms. The acquired images were selected in the ROI region and enhanced by Retinex algorithm. The Otsu algorithm was used to segment the image, and then the median filtering wwas combined with morphology to remove the image noise. The improved Canny algorithm was used to detect edge features of binary images, and …
An Overview Of Research On The Use Of Intangible Cultural Heritage In Food Packaging Design, Wu Yuqing, Xu Haibo, Zhu Yiwei
An Overview Of Research On The Use Of Intangible Cultural Heritage In Food Packaging Design, Wu Yuqing, Xu Haibo, Zhu Yiwei
Food and Machinery
The paper summarizes and analyzes the progress of research on the use of intangible cultural heritage in food packaging design through the number of articles, keywords, research objects, research perspectives and ideas. The study analyzes the application of intangible cultural heritage in food packaging design from three aspects: principles, strategies, and methods. It also explores the future development directions, suggesting that future research can guide design practice through theoretical studies and validate design practice using big data models.