Agriculture Commons^™

A Thermostatic Control System For Food Drying Equipment Based On Platinum Resistance And Hardware Closed-Loop Control, Shu Wang, Chen Guang-Wei

Food and Machinery

Aiming at the problems of low control precision and slow response speed of the existing food drying equipment thermostatic control system, this paper presents and designs a kind of food drying equipment thermostatic control system based on platinum resistance as temperature sensing device and hardware closed-loop control circuit for constant temperature control. The test results show that the constant temperature error of the system is within ±0.1 ℃, and the average response time of constant temperature is 4 min 56 s, which can effectively improve the system constant temperature control accuracy and response speed.

Study On The Control System Of The Automatic Filling Machine For The Oil And Pepper With Multi Particle State, Long Fei-Fan, Li Rong-Long, Liu Fang

Food and Machinery

In order to improve the automatic filling level of multi particle oil capsicum materials, a new generation of oil capsicum filling machine control system is developed by using PLC control technology in combination with the physical characteristics of oil capsicum materials and the filling process requirements of the enterprise. The control system is debugged and filled with 210, 220 and 280 g bottles of Laoganda oil capsicum series products. The results showed that the qualified rate of the control system was 100%, the filling speed was about 411 bottles/hour, and the average solid content of each bottle was about 63.6%. …

Research On Modification Of Flow Calculation Of Screw Feeder, Lin Yuan, Xu Chang-Bin, Zhou Xiang-Ming, Cheng Shuai-Peng

Food and Machinery

For the problem that the actual flow detection value of the screw feeder differs greatly from the calculation value of the traditional calculation formula, an RSM eperimental design is used to modify the flow calculation formula of the screw feeder. Considering the complexity of the actual test, the ratio of the flow value measured by the discrete element simulation and the value calculated by the calculation formula is used as the response, and the RSM experimental design is designed by taking the screw pitch, speed, and pipe diameter that significantly affect the flow difference as the factors. The second-order regression …

Innovation Of Food Packaging Design Under The Trend Of Multi-Sensory Design, Zhang Da-Lu

Food and Machinery

The multi-sensory packaging design is made through establishing channels outside of the visual senses, which can enhance the sensory stimulation for consumers, and promote the emotional communication between products and people. It is more fun and interactive, in line with the humanization design concept. The multi-sensory packaging design is different from general packaging design, which make the customers not only from the visual sense experience, but pay more attention to the value of the tactile experience, deepen the sensory experience emotional impact, and improve the product identification from the multi-sensory experience. It is pointed out that multi-sensory packaging design should …

Egg Crack Detection Based On Improved Particle Swarm Optimization, Zhang Jian, Cui Ying-Jie

Food and Machinery

Aiming at the problems of complexity and minuteness of egg crack detection, the improved particle swarm optimization algorithm is proposed in order to improve the detection effect. Firstly, the inertia weight was adjusted with cosine function, having the large value in the early stage and small value in the later stage. Secondly, particle reverse learning was prevented from falling into the extreme value trap, and the optimization was improved efficiently. Thirdly, adaptive threshold was segmented the egg image, variable median filter window was removed the dark spots on the egg image surface, and incomplete Beta function was enhanced the image. …

Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin

Food and Machinery

Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, V_C content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the …

Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation, Zhang Qian-Qian, Xu Sai, Lu Hua-Zhong

Food and Machinery

In order to realize the visible/near infrared spectroscopy nondestructive testing of the internal quality of orange fruits, Trace pro software is used to carry out optical simulation analysis on the designed orange fruit online testing and conveying tray model. referring to the luminance/illuminance value in the simulation result, the tray model with higher value is processed in kind, and is tested and verified by combining with the actual spectrum testing platform.The simulation results show that the optimal shape parameters of the achievement transfer tray were: outer diameter 80 mm, inner transverse diameter 55 mm, inner longitudinal diameter 50 mm, and …

Prediction Method Of Banana Pulp Defect By Machine Vision, Zhang Zheng, Xiong Sheng-Hui, Wang Sun-Qiang, Hu Ling-Hui

Food and Machinery

In view of the problem that it is difficult to predict the inner pulp defect of banana, the machine vision technology is employed to recognize the image of banana peel and pulp, and then fits the recognition parameters to get the prediction model of pulp defect. The collected image, grayed and filtered, is recognized by double threshold and morphological analysis to extract banana peel, banana pulp, banana peel black spot and banana pulp defect. Thereafter, the total number of pixels in the extracted region is calculated, and the total number of pixels is taken as the area of the region. …

Optimization Of Preparation Technology And Structural Characterization Of Tilapia Scale Collagen Peptide Ferrous Chelate, Tang Shun-Bo, Tu Zong-Cai, Sha Xiao-Mei, Zhang Yao, Zhang Lu

Food and Machinery

The peptide ferrous chelate was prepared using tilapia scale collagen peptide and ferrous chloride salt as raw materials, and its optimal chelating conditions and chelate structure were investigated. Using chelate yield as an indicator, the chelation conditions were optimized by single factor and response surface methods; The structure and amino acid composition of the chelate were analyzed by scanning electron microscope, Fourier infrared spectroscopy, X-ray diffraction and amino acid analysis. The results showed that the optimal reaction conditions for preparing the chelate were pH 5.30, peptide concentration 3.00%, and peptide to iron mass ratio 3.2∶1.0. Under these conditions, the chelation …

Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin, Xiao Jun-Qi, Zhai Ai-Hua, Zhang Dong-Jie

Food and Machinery

The Vigna umbellata lectin as the research object, based on the results of single factor experiments, the extraction process is optimized by response surface experiments. Further purification was made by using ammonium sulfate fractionation precipitation method,Q Sepharose XL anion exchange chromatography, phenyl FF HP hydrophobic chromatography and Sephadex G-50 gel filtration chromatography, and the protein was analyzed by SDS-PAGE electrophoresis. The results showed that the optimum extraction parameters were as follows: PBS is used as the extracting solution, the ratio of material to liquid was 1∶23 (g/mL), pH value was 7.8, and the duration was 14 h and the agglutination …

Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius, Xu Hai-Yan, Peng Xiu-Juan, Wang Shan, Liu Yan-Hong, Liu Feng

Food and Machinery

In this study, the water-extracted ethanol precipitation method was used to extract Polysaccharides in Pyropolyporus Formentarius (PFPS), and the capacities of scavenging DPPH and ABTS were analyzed. Different concentrations of PFPS were used to detect the resistant abilities against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and Micrococcus tetragenus, and the relative minimum inhibitory concentration (MIC) were also determined. The results showed that PFPS could eliminate DPPH and ABTS. When the concentration of PFPS was 1.0 mg/mL, the ability of scavenging DPPH and ABTS exceeded that of the BHT control, while was weaker than the VC reference substance. …

Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang

Food and Machinery

To study the physicochemical properties and antioxidant activity of ethanol-graded polysaccharides of Glehnia Radix. Four kinds of polysaccharides of Glehnia Radix (GLP-30, GLP-50, GLP-70, GLP-residual) were fractionated and purified by water extraction and alcohol precipitation. Fourier transform infrared spectroscopy, high performance liquid chromatography, and gel permeation chromatography, scanning electron microscopy, and differential scanning calorimetry-thermogravimetric analysis were used to evaluate the physicochemical properties and structure characteristics of polysaccharides. The antioxidant activities were also studied. The four polysaccharides of Glehnia Radix have the typical groups of polysaccharides, but the results of differential scanning calorimetry are quite different, which may be due …

Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan

Food and Machinery

In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …

Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips, He Wei

Food and Machinery

Nutritional components of highland barley flour were analyzed, including protein, fat, ash, moisture and amino acids. The processing parameters for highland barley chips was studied, including extrusion puffed, pre-drying and roasting. The results showed that, in the highland barley flour, the protein contents of protein, fat, moisture and ash were 10.23 g/100 g, 2.51 g/100 g, 8.41 g/100 g, and 1.86 g/100 g respectively. Highland barley flour contained 17 amino acids, and the contents of total amino acid were 9.471 g/100 g. The optimum preparation of extrusion puffed conditions were determined as follows: barrel temperature of T2 to T6 were …

Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping

Food and Machinery

In order to explore the quality change characteristics of sweet potato leaves during salinization, ultrasonic, and their combined pretreatment, the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied. The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity, with 4% of salt concentration, Under the control of these conditions, the rehydration of sweet potato leaves was generally higher than that of others. Moreover, the drying time was the shortest and the comprehensive score was the highest.

Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan

Food and Machinery

In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves, a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated. In this study, formic acid was used as catalyst to spray proper amount on tobacco leaves. The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid, which played an effective role in regulating and reducing the starch and protein content. When the concentration of formic acid ranged from 5% to 10% at 50 ℃, with the sprinkling rate of …

Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng

Food and Machinery

The influence of cargo stack, air supply velocity, air supply form, the fan position and other factors on the temperature distribution of refrigerated containers is reviewed, and the spatial distribution characteristics of the temperature field in the container are also expounded. The relevant factors affecting the temperature distribution in the container are compared and analyzed, and its future development direction is prospected.

Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua

Food and Machinery

In this paper,the extraction and application of protein, polysaccharide, polyphenol and tea saponin from Camellia oleifera cake were reviewed. It is found that Camellia oleifera meal has high processing and utilization value, which can be used as new food raw material or feed, chemical industry, light industry and other important raw materials. On the whole, the by-products of Camellia oleifera have certain potential in the development and application direction of special medical food and health food.

Identification And Polar Lipid Composition Analysis Of Yeasts Isolated From Sufu Manufacture, Chen Si-Kai, Lin Sheng-Jie, Li Li

Food and Machinery

In order to characterize lipid metabolism of yeasts during sufu manufacture, 23 isolates from sufu pehtze and acidic tofu whey were identified. Ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to analyse the lipid fingerprints of 7 strains of yeast, after the determination of lipase activities. It is suggested that lipid fingerprint mainly includes 2 kinds of sphingosine, 16 kinds of amide, 22 kinds of ester and 3 kinds of fatty acid. Kluyveromyces marxianus SP-1 and Candida (Pichia) norvegensis SP-5 show highest relative amount of 2-Amino-1,3,4-octadecanetrio and N, N-Dimethylsphingosine, which indicates potential for sphingolipids synthesis. Candida ethanolica ATW-1, Pichia …

Design And Implementation Of Peristaltic Soft Pipe Robot, Zahng Yu, Wang Ning, Zhao Wen-Chuan, Lu Deng-Yu

Food and Machinery

Based on the movement principle of the crawling worm in nature and the characteristics of its structure and movement, a soft pipe crawling robot is designed with the hexaprism driver and the cylindrical driver as the main body of the robot. Two kinds of motion modes of the robot in the pipeline are analyzed.By using the finite element analysis technology, the deformation of the hexagonal prism driver and the cylindrical driver are verified to meet the robot motion requirements. Finally, the motion parameters of the robot in different motion modes are obtained through experimental tests, and the motion performance of …

Study On Air Volume Control And Performance Optimization Of Oven Based On Numerical Simulation, Li Hai-Yun, Zhang Kai, Huang Jia-Yu

Food and Machinery

A 9-point distributed thermocouple was used to measure the temperature field distribution of each layer of the oven in real time, and the oven temperature uniformity was determined and analyzed. Moreover, the internal temperature field of the oven was numerically simulated using computational fluid mechanics knowledge. The results showed that the uniformity of the temperature field inside the oven was significantly improved, by optimizing the structure of the rear baffle in the oven, adjusting the distribution of air volume, and changing the layout of the air outlet.

Design And Test Of Automatic Batch Weighing Equipment Based On Plc Control, Li Lei, Wang Lei, Zhou Jing

Food and Machinery

In order to improve the weighing accuracy and realize the automation of batching process, a set of automatic weighing and batching equipment based on PLC is designed. The equipment includes three sets of silo assembly, which can store and supply different solid materials according to the formula. The function of control system includes formula management, parameter debugging, automatic weighing, alarm display and so on. The material feeding process is not only divided into coarse feeding and accurate feeding, but also introduces compensation coefficient,which effectively improves the weighing accuracy. By analyzing the test results, the equipment improves the weighing accuracy, it …

Unfamiliar Thinking Expression Of Local Food Packaging Design, Chen Qin-Xue

Food and Machinery

Aiming at the obvious reality of the homogenization phenomenon, the significance of the defamiliarization expression in the local food packaging design was expounded. The multi-dimensional expression was carried out, including the defamiliarization of the local food packaging design in terms of concept presentation, visual stimulation, function expansion, and situation creation. The direction of the future local food innovation design was also prospected.

Effect Of Modified Atmosphere Packaging On Fresh-Keeping Of Mixed Fresh-Cut Fruits And Vegetables, Xu Chun-Lei, Wang Jia, Li Chang-Hong, Cui Jie-Yu, He Jia, Pu Yan-Qing, Lu Li-Xin, Wang Qing

Food and Machinery

With air filled in the box as a control group, three groups of different atmosphere-packaging atmosphere ratio, pre-treated four mixed fresh cut fruits and vegetables of carambola, Dangshan pear, cucumber, wheatgrass, stored at 4 ℃, Determine and analyze the quality of mixed fresh-cut fruits and vegetables by measuring and analyzing its physical and chemical indicators. The results showed that the mixed fresh-cut fruits and vegetables treated with 5% O₂+5% CO₂+90% N₂ had higher sensory quality after 8 days of storage, lower weight loss rate, good color and hardness, and lower soluble solids content. Growth is …

Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li

Food and Machinery

In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …

Nitrogen Fertilizer Guide For First-Year Small Grains Following Alfalfa, Matt Yost, Collin Pound, Earl Creech, Grant Cardon, Jody Gale, Michael Pace, Boyd Kitchen, Steve Price, Kevin Heaton, Mark Nelson, Trent Wilde, Katie Russell

All Current Publications

Nitrogen (N) fertilizer is one of the most expensive crop inputs. It is an essential nutrient for most crops and often increases yield more than any other nutrient. Small grains are no exception. Alfalfa is the dominant crop in Utah in terms of area and gross sales, and as a nitrogen-fixing legume, it does not require nitrogen fertilizer. When terminated, alfalfa usually leaves a lot of nitrogen in the soil for subsequent crops. The amount of nitrogen that it supplies to following crops has been termed the “alfalfa N credit.” In many cases, this credit can be up to 300 …

Feeder Cattle Future Price Spreads: Opportunities To Hedge?, Elliott James Dennis

Extension Farm and Ranch Management News

First paragraph:

Feeder cattle future price spreads across all months have recovered to near pre-COVID-19 levels as quarantine restrictions and packing plant capacity issues have been mostly sorted out. For example, for the week of July 17, 2010 [sic], prices reached levels not seen since the beginning of March 2020. Pasture and corn progress are two factors that have the potential to push prices lower in the next coming months. Given current market conditions, producers have some options to lock in a margin.

Agronomic Performance And Cooking Quality Characteristics For Slow-Darkening Pinto Beans, Phillip N. Miklas, Juan M. Osorno, Bernardo Chaves, Karen A. Cichy

United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications

Slow-darkening (SD) pinto beans (Phaseolus vulgaris L.) possess a desirable new trait, conditioned by the recessive sd gene, that slows seed coat darkening under delayed harvest and under storage. The effect sd may have on performance needs investigation. We examined agronomic performance and cooking quality of SD pinto beans. There were 30 (15 SD and 15 regular darkening [RD]) recombinant inbred lines (RILs) from each of two biparental inbred populations. The 60 RILs were tested across three locations in North Dakota andWashington. In addition, advanced SD and RD pinto breeding lines were tested in trials from 2010 to 2012 and …

Description Of Baetao-Manteiga 41 And ‘Yunguilla’ Superior Andean Common Beans For Tanzanian Production Environments, S. Nchimbi Msolla, Phillip N. Miklas, D. Fourie, M. Kilango, T. Porch

United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications

An international effort was initiated with the evaluation of a diverse set of largeseeded Andean common beans (Phaseolus vulgaris L.), the Andean Diversity Panel, in sub-Saharan Africa. Several entries in the panel have been selected for extensive characterization on the basis of high performance acrossmultiple location × year trials in Tanzania—conducted both on station and on farm. Baetao- Manteiga 41, tested asADP-190, has a commercialKablanketi (light purple speckled) seed type, and ‘Yunguilla’, tested as ADP-447, has a commercial Calima (red mottled) seed type. Both lines exhibited yield stability, vigorous growth under low fertility conditions, angular leaf spot resistance, andmoderate …

Understanding Institutional, Social, And Ecological Systems Influencing Climate Change Adaptation And Water Governance In Wine Regions: A Comparative Case Study Of Oregon's Willamette Valley, Usa And Tasmania, Australia, Erin Upton

Dissertations and Theses

My research examines how water management decisions create opportunities or barriers to climate change adaptation in wine regions. Water is a critical resource for economic and environmental sustainability in wine grape growing regions. Climate uncertainty presents considerable risk and vulnerability to freshwater resources in wine producing regions where needs for access to water will increase with more frequent climate extremes. Climate adaptation in the wine industry is a complex problem that requires multi-disciplinary approaches. This research aims to strengthen the interface between water governance and technological and viticulture adaptation approaches. Water resources are shared across regions by stakeholders with varied …