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Articles 4591 - 4620 of 33722

Full-Text Articles in Agriculture

Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed, Huang Tao, Song Shao-Yun, Zhang Heng, Yin Fang Apr 2023

Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed, Huang Tao, Song Shao-Yun, Zhang Heng, Yin Fang

Food and Machinery

Objective: This study aimed to investigate the factors influencing the oil yield of rapeseed during pressing in a double screw oil press. Methods: To simulate the pressing process of rapeseed and to explore the effects of two factors, the speed of the press screw and the porosity, on the oil yield. Results: The oil yield of rapeseed was linearly related to the porosity, and a larger porosity, was associated with a lower oil yield. Moreover, the oil yield was negatively related to the speed of the press screw. Conclusion: The oil yield of rapeseed was highest when the porosity was …

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Design Of Real-Time Detecting System For Grain Moisture In Dryer, Hu Yong, Jiang Yong-Cheng Apr 2023

Design Of Real-Time Detecting System For Grain Moisture In Dryer, Hu Yong, Jiang Yong-Cheng

Food and Machinery

Objective: To reduce grain mildew caused by high water content in storage. Methods: The function model of water content and detection frequency is determined by data measurement in multiple sites. A real-time monitoring system of grain moisture value in the dryer was designed based on STM32 microcontroller. Through the design of parallel plate sensor to detect the change value of capacitance of grain with different moisture content, through the hardware circuit to convert the capacitance value into frequency value. Through the single-chip microcomputer calculation can get the real-time moisture content of grain inside the dryer, and then through RS485 communication …

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Finite Element Analysis Of Box Grid Magnetic Iron-Separator And Its Application In Milk Powder Production, Cheng Jian-Bo, Chen Bao-Ku, Li Hui, Guo Lin, Wang Yan, Sun Li-Rui Apr 2023

Finite Element Analysis Of Box Grid Magnetic Iron-Separator And Its Application In Milk Powder Production, Cheng Jian-Bo, Chen Bao-Ku, Li Hui, Guo Lin, Wang Yan, Sun Li-Rui

Food and Machinery

Objective: The optimal design scheme of box grid magnetic iron-separator in milk powder production process was explored. Methods: In this study, the working principle of the box grid magnetic iron-separator was explored by using the finite element simulation analysis method under real production conditions in a fully simulated milk powder plant. Through the single factor test, the effects of material drop height, the type of metal foreign matter, the field strength, and the net distance of the magnetic bar on the effective interception rate of the box grid magnetic iron-separator were explored, and the design solution was optimized by using …

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Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng Apr 2023

Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng

Food and Machinery

Objective: This study aimed to investigate the effect of Cili extracts in the treatment of enteritis and diarrhea. Methods: The RAW 264.7 cells were treated with different concentrations (1.25, 2.50, 5.00, 10.00, 20.00 μg/mL) of Cili extracts, and then the cell viability was determined by MTT method. RAW264.7 cells were treated with different concentrations of Cili extracts, and then lipopolysaccharide (LPS) was used to induce the cell inflammation model. The content of NO in cell culture supernatant was detected by Griess method. The UC mice model was induced by 3% DSS. The changes of signs during the modeling and drug …

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Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao Apr 2023

Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao

Food and Machinery

Objective: In order to reuse the Areca catechu by-product—A. catechu pedicle, and improve the quality of mycelium of edible fungi, the effect of the pedicle aqueous extract on the liquid fermentation of edible fungi was investigated. Methods: Pleurotus ostreatus, Pleurotus citrinopileatus Singer, and Flammulina velutiper were selected as the test strains, and the effects of the addition of A. catechu pedicle aqueous extract on the quality of mycelium and the activity of enzymes related to the growth and metabolism of the three strains were investigated, by using mycelial growth rate, biomass, mycelial active ingredients and antioxidant activity as indicators. Results: …

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The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan Apr 2023

The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan

Food and Machinery

This review summarized the domestic and abroad research progress of Zizania latifolia in recent years, from the aspects of its nutritional components, health effects, bioactive mechanisms and future research priorities. Moreover, the further research, development and comprehensive utilization of Z. latifolia were also prospected.

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Effects Of Soaking And Gelatinization Process On The Quality Of Semi-Dry Rice Noodles, Zhou Yong-Sheng, Li You, Zhao Hai-Yan, Long Yong-Yi, Jiang Cai-Yun, Cai Ji-Xiang Apr 2023

Effects Of Soaking And Gelatinization Process On The Quality Of Semi-Dry Rice Noodles, Zhou Yong-Sheng, Li You, Zhao Hai-Yan, Long Yong-Yi, Jiang Cai-Yun, Cai Ji-Xiang

Food and Machinery

Objective: The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles. Methods: Taking semi-dry rice noodles as the research object, the effects of soaking temperature, soaking time, gelatinization temperature, gelatinization time and water addition amount on the cooking loss rate and texture characteristics were analyzed, and the better soaking process and gelatinization process were obtained. Results: Soaking temperature 40 ℃, soaking time 2 h, gelatinization temperature 90 ℃, gelatinization time 8 min, water addition 70% were the best process conditions. The semi-dry rice noodles prepared under the optimal process has better cooking …

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Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses, Yu Xiao-Yi, Xu Ju-Cai, Wu Ying, Liu Wan-Shun, Guo Dan, Li Xiao-Min Apr 2023

Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses, Yu Xiao-Yi, Xu Ju-Cai, Wu Ying, Liu Wan-Shun, Guo Dan, Li Xiao-Min

Food and Machinery

Objective: This study aimed to analyze the peptide composition and evaluate the reproducibility of the soybean oligopeptides. Methods: High performance liquid chromatography tandem high resolution mass spectrometry was employed for peptidomic analysis of the soybean oligopeptides prepared at the same condition at different batches. Generality and individuality of the samples were also discussed based on the heat map analysis and principal component analysis （PCA）. Results: About 1 000 peptides were identified from each of the materials and most of them were short peptides. From the set analysis, 101 peptides were found of detectability from all samples, but there were also …

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Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui Apr 2023

Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui

Food and Machinery

In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.

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Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui Apr 2023

Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui

Food and Machinery

In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism …

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Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He Apr 2023

Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He

Food and Machinery

Objective: Preparation of GYLEQ-Ca chelate with antioxidant activity and calcium supplement function. Methods: On the basis of solid-phase synthesis of GYLEQ antioxidant peptide, the conditions of chelation reaction between casein GYLEQ antioxidant peptide and Ca2+ were optimized by single factor and orthogonal experiment. The structure of GYLEQ-Ca chelate was characterized by IR and SEM. Meanwhile, the in vitro antioxidant activity, calcium retention in simulated gastrointestinal juice of GYLEQ-Ca chelate and its effect on cell viability were analyzed. Results: The optimum conditions for GYLEQ-Ca chelation reaction were temperature 50 ℃, time 40 min, pH 7.5, and peptide-calcium mass ratio 4∶1. …

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Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method, Ni Xiang-Yan, Sun Nian-Xia, Yu Han-Bing, Fang Fang, Sun Zhi-Wen Apr 2023

Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method, Ni Xiang-Yan, Sun Nian-Xia, Yu Han-Bing, Fang Fang, Sun Zhi-Wen

Food and Machinery

Objective: To determinate the residues of altrenogest in porcine edible tissues （muscle, liver, fat）, a high performance liquid chromatography-tandem mass spectrometry （LC-MS/MS） method was established. Methods: The samples were hydrolyzed with β-glucuronidase/arylsulfase, extracted by acetonitrile （ACN）, purified by PRiME HLB solid phase extraction column. LC separation was performed with Waters UPLC BEH C18 reversed-phase chromatography with a linear gradient elution of acetonitrile （ACN）-0.1% formic acid （FA） as the mobile phase. The samples were detected by electrospray in positive ion mode. Results: The pregnancin in tissues were quantified in the range of 1～50 μg/L with good linearity and high linear …

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Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing Apr 2023

Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing

Food and Machinery

Objective: To realize the defect detection of coffee beans. Methods: An improved YOLOv5s network was proposed to embed different attention mechanism modules and activation functions with YOLOv5s as the baseline network. Results: The mean accuracy of the CBAM module and the activation function Hardswish improved by 5.3% and 2.9%, respectively, compared with the baseline network. After 200 iterations of training, the model accuracy was 99.5%, the average accuracy was 97.6%, the recall was 0.98, the recognition rate was 64 amplitude/s, and the model size was 15 M. Conclusion: Compared with Faster RCNN, SSD, YOLOv3, YOLOv4 and YOLOv5s, the test algorithm …

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Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong Apr 2023

Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong

Food and Machinery

Objective: In order to effectively solve the problems of low efficiency, quality fluctuation and increasing labor cost of artificial sorting. Methods: A mechanical system based on differential separation principle was designed to complete the classification and separation device of Pleurotus eryngii, and the differential separation principle was introduced and modeled. Results: The test prototype was built and the principle verification test was completed. The success rate of separation of special mushroom was 99.5%, and that of other varieties was 100%. Conclusion: The test device can achieve good differential separation effect.

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Motion Parameter Optimization Of Reciprocating Vibrating Screen Based On Discrete Element Method, Ren Ning, Wang Zhong-Ying, Bai Xiao-Li, Wu Wen-Bin Apr 2023

Motion Parameter Optimization Of Reciprocating Vibrating Screen Based On Discrete Element Method, Ren Ning, Wang Zhong-Ying, Bai Xiao-Li, Wu Wen-Bin

Food and Machinery

Objective: To determine the precise quantitative relationship between screening efficiency and motion parameters for reciprocating vibrating screen, and to obtain the movement parameters with the optimal screening efficiency. Methods: Rocky was adopted to accurately simulate the movement behavior for wheat grain and wheat stem in the screening process, many factors orthogonal simulation test was used to investigate the effect of vibration frequency, amplitude, vibrating direction angle and screen surface inclination angle on screening efficiency. Results: The movement behaviors of wheat in the screening process was consistent with the theory analysis, which verified the correctness and feasibility of numerical simulation using …

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The Application Of Pet Healing Elements In Food Packaging Design, Wang Cong-Hui Apr 2023

The Application Of Pet Healing Elements In Food Packaging Design, Wang Cong-Hui

Food and Machinery

Pet healing refers to the purpose of interacting with cute animals or animal images to achieve emotional resonance, relieve psychological pressure and dispel negative emotions. This review introduced the origin of the healing system and the meaning of cute-pet healing, analyzed the compatibility of the relative elements and food packaging. Moreover, the application of cute-pet healing element in food packaging design was also discussed.

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Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie Apr 2023

Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie

Food and Machinery

Objective: This study aimed to preserve the flavor of Xiangpai brined beef and prolong its shelf life. Methods: High-throughput sequencing was performed in Xiangpai brined beef samples with different storage time (0, 4, 8, 12, 16 d). Results: A total of 1 116 813 effective gene sequence bands were obtained, with an average of 74 454 bands per sample. Alpha diversity analysis showed that LNR8d had the highest bacterial abundance, while LNR4d had the lowest bacterial abundance. The results showed that during storage, Firmicutes, Proteobacteria and Cyanobacteria were dominant bacteria in the 15 brined beef samples. Bacillus was the dominant …

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Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang Apr 2023

Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang

Food and Machinery

Objective: To evaluate the effect of immersion frozen storage （IFS） on quality of the unwashed silver carp surimi. Methods: The surimi samples were immersed into liquid coolant non-contacted and stored at (-20±2) ℃ for 60 days, and changes in the Ca2+-ATPase activity, carbonyl content, thiobarbituric acid value （TBA）, as well as the strength, water holding capacity and structure of surimi gel during frozen storage were analyzed, using the traditional frozen storage （TFS） as a control. Results: The results were showed that surimi in IFS group passed through the maximum ice crystal formation zone in 10 min, which was …

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Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi Apr 2023

Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi

Food and Machinery

Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.

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Characterization And Antioxidant Activity Determination Of Polysaccharide From Yam Peel Residue, Hang Shu-Yang, Yang Liu-Zhi, Shi Miao-Miao, Yan Yi-Zhe, Liu Yan-Qi Apr 2023

Characterization And Antioxidant Activity Determination Of Polysaccharide From Yam Peel Residue, Hang Shu-Yang, Yang Liu-Zhi, Shi Miao-Miao, Yan Yi-Zhe, Liu Yan-Qi

Food and Machinery

Objective: This study aimed to fully develop the utilization value of yam bark. Methods: The extraction of polysaccharides from yam bark and the residue of polyphenols and flavonoids extracted by ethanol was carried out by water extraction and alcohol precipitation method. The polysaccharides of yam peel (P1) and yam peel residue (P2) were obtained. The structural characteristics and antioxidant activities of P1 and P2 were analyzed. Results: The yield of P1 and P2 were similar, but the polysaccharide content of P2 (33.5%) was about twice that of P1 (17.8%). Both P1 and P2 have loose and porous structures, and P2 …

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Comparative Analysis Of Physicochemical Properties And Instant Properties Of Four Root Starches In Wuling Mountain Area, Mi Wang, Chen Ji, Yu Ji, Yao Mao-Jun, Ma Cheng-Jin, Li Yun-Tong Apr 2023

Comparative Analysis Of Physicochemical Properties And Instant Properties Of Four Root Starches In Wuling Mountain Area, Mi Wang, Chen Ji, Yu Ji, Yao Mao-Jun, Ma Cheng-Jin, Li Yun-Tong

Food and Machinery

Objective: Kudzu root, fern root, lily, and yam bean are characteristic plant resources in Wuling Mountain Area, the gelatinization and instant properties of these four starches was analyzed in this study. Methods: SEM, RVA, and DSC were used to investigate the gelatinization properties of the starches, and the transparency and apparent fluidity of starch pastes was used to analysis the instant properties. Results: The granule of kudzu root, fern root, and yam bean starches showed similar morphology, most of which are spherical, but lily starch exhibited spindle-shaped morphology. The RVA results showed that the peak viscosity of lily starch was …

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Study On Process Optimization And Antioxidant Properties Of Passion Fruit And Apple Compound Fermented Milk Beverage, Jia Qing-Chao Apr 2023

Study On Process Optimization And Antioxidant Properties Of Passion Fruit And Apple Compound Fermented Milk Beverage, Jia Qing-Chao

Food and Machinery

Objective: Using passion fruit, apple and pure milk as raw materials, the optimum preparation technology and antioxidant activity of passion fruit apple flavor fermented milk were studied. Methods: Taking sensory evaluation and protein content as indicators, the effects of apple juice addition, passion fruit juice addition, sucrose addition, fermentation time and starter inoculation on sensory quality of passion fruit apple flavor fermented milk were studied by single factor test using fuzzy mathematics evaluation method. The fermentation process conditions of passion fruit apple flavor fermented milk were optimized by response surface methodology, and the antioxidant activity and various indexes of fermented …

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Study On Brewing Technology Of Black Tea With Suitable Taste, Wang Rong, Wang Bin, Li Min, Tan Li, Xiao Wen-Jun Apr 2023

Study On Brewing Technology Of Black Tea With Suitable Taste, Wang Rong, Wang Bin, Li Min, Tan Li, Xiao Wen-Jun

Food and Machinery

Objective: This study aimed to explore the upper limit and technical parameters of black tea brewing with suitable taste and establish the relative brewing method system of daily drinking. Methods: The black tea soup was prepared by sensory evaluation method and diluted in a gradient with one bud and two leaves and then was tasted and scored by 50 volunteers to determine the appropriate taste consistency. On the basis of determining the suitable taste concentration, the quality concentrations of water extract, theaflavin and theaflavin under the suitable taste were used as the indexes to optimize and screen the technical parameters …

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Progress On Source, Detection Technique And Pollution Level Of The New Persistent Organic Pollutant In Infant Milk Powder, Shangguan Jia, Wu Hai-Zhi, Liang Jun, Wang Shu-Xia Apr 2023

Progress On Source, Detection Technique And Pollution Level Of The New Persistent Organic Pollutant In Infant Milk Powder, Shangguan Jia, Wu Hai-Zhi, Liang Jun, Wang Shu-Xia

Food and Machinery

This review summarized the research progress on the sources, analytical methods and levels of contamination of chloropropanol and glycidyl esters (GES), chlorates, perchlorate, polychlorinated biphenyls (PCBs), acrylamide, mineral oils, perfluorinated and polyfluoroalkyl compounds (PFASs) in infant milk powder, and the advantages and disadvantages of detection technology and the domestic and abroad pollution status at about new POPs of infant milk powder were also discussed. Moreover, the development and types of emerging POPs detection techniques for infant milk powder were also prospected.

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Preparation And Application Of Thiabendazole Molecularly Imprinted Sensor Based On Composite Functional Monomers, You Xiao-Ting, Hu Jing, Zhang Dong-Dong, Tang Lu-Hua, Gao Wen-Hui Apr 2023

Preparation And Application Of Thiabendazole Molecularly Imprinted Sensor Based On Composite Functional Monomers, You Xiao-Ting, Hu Jing, Zhang Dong-Dong, Tang Lu-Hua, Gao Wen-Hui

Food and Machinery

Objective: This study aimed to rapidly detect the residual quantity of thiamendazole in food. Methods: O-aminophenol and o-phenylenediamine were screened as composite functional monomers by ultraviolet spectroscopy. The polymerization and elution conditions were studied by electrochemical analysis, and the performance of the sensor was evaluated. A rapid method for the determination of thiamendam residues in food was established. Results: Under the control of the optimal conditions, the imprinted sensor had the specific adsorption performance for thiamendam and its structural analogues, and the selectivity for thiamendam was the strongest. The linear relationship of this method ranged from 1.0×10-8 to 1.0×10 …

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French Food Safety Labeling System And Enlightenment, Jiang Ding, Chen Wen-Hua Apr 2023

French Food Safety Labeling System And Enlightenment, Jiang Ding, Chen Wen-Hua

Food and Machinery

The elements of the French food safety labeling system include specialized management organizations, diversified use objects and diversified identification types. Its text characteristics are reflected in the establishment of a diversified system and standard system, the construction of the cooperation mechanism between the government and market entities, and the attention to the standardized construction of special food safety labeling.In this regard, China's food safety labeling system can be optimized and constructed from the dimensions of improving the diversified food labeling standard system based on Article 71 of the Food Safety Law, building a self-regulatory management standard system with supermarkets and …

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Optimization And Experiment Of Vibrating Screening Device For Constricted Razor, Liu Han, Shentu Liu-Fang, Sun Xing-Zhao, Wang Meng, Zhang Peng-Cheng Apr 2023

Optimization And Experiment Of Vibrating Screening Device For Constricted Razor, Liu Han, Shentu Liu-Fang, Sun Xing-Zhao, Wang Meng, Zhang Peng-Cheng

Food and Machinery

Objective: To improve the separation efficiency of constricted clam shell and meat. Methods: Taking Lianyungang double-headed razor as the test object, taking frequency, amplitude, and sieve surface inclination as the test factors, and taking the screening efficiency and the ratio of the shell in the meat as the main control targets, a single-factor test was carried out, and the test results were analyzed by Design-Expert software. An analysis of variance was performed to establish a regression model matching the frequency, amplitude, and inclination of the screen surface to the screening efficiency and the ratio of husks in the meat. Using …

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The Environment Monitoring System Of Cellar Based On Fuzzy Pid Control, Luo Yi, Shi Yan Apr 2023

The Environment Monitoring System Of Cellar Based On Fuzzy Pid Control, Luo Yi, Shi Yan

Food and Machinery

Objective: Solve the problem of inaccurate temperature control of liquor entering the cellar. Methods: Based on the embedded platform, a ZigBee wireless sensor network for cellar parameter aggregation is constructed. The cellar environmental data transmission, storage and display were realized through NB-IOT and cloud platform. Algorithm, real-time optimization of output parameters Kp, Ki, Kd, to achieve precise control of cellar temperature. Finally verify the performance of the temperature control system. Results: The maximum deviation between the measured temperature and the set temperature by the fuzzy PID control algorithm is 0.25 ℃, the overshoot is 1.6%, and the error is within …

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Light Weight Detection Of Mango Surface Defects Based On Machine Vision, Nie Yan-Wen, Yang Jia-Chen, Wen Hui-Xin, Gao Lu, Xu Jian Apr 2023

Light Weight Detection Of Mango Surface Defects Based On Machine Vision, Nie Yan-Wen, Yang Jia-Chen, Wen Hui-Xin, Gao Lu, Xu Jian

Food and Machinery

Objective: Reduce the manufacturing cost of automated mango grading equipment. Methods: The effects of three commonly detection algorithms for mango defect detection were compared, and a defect detection algorithm based on YOLOv5 for mango surface was proposed for the light weight design to work on mobile devices. Results: Compared with the original algorithm, the experimental algorithm can reduce the number of parameters by 45.9%, the number of floating point operations by 46.7%, and the weight file size by 45.2% under the premise of meeting the requirements for mango surface defect detection. Conclusion: the experimental algorithm effectively reduces the performance requirements …

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Entropy And Energy Profiles Of Chemical Reactions, Johannes C. B. Dietschreit, Dennis J. Diestler, Rafael Gómez-Bombarelli Apr 2023

Entropy And Energy Profiles Of Chemical Reactions, Johannes C. B. Dietschreit, Dennis J. Diestler, Rafael Gómez-Bombarelli

Department of Agronomy and Horticulture: Faculty Publications

The description of chemical processes at the molecular level is often facilitated by use of reaction coordinates, or collective variables (CVs). The CV measures the progress of the reaction and allows the construction of profiles that track the evolution of a specific property as the reaction progresses. Whereas CVs are routinely used, especially alongside enhanced sampling techniques, links between profiles and thermodynamic state functions and reaction rate constants are not rigorously exploited. Here, we report a unified treatment of such reaction profiles. Tractable expressions are derived for the free-energy, internal-energy, and entropy profiles as functions of only the CV. We …

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