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Food Science Commons™

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2022

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Full-Text Articles in Food Science

Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing Jul 2022

Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing

Food and Machinery

Objective:This study aimed to compare the differences of volatile components in flower buds of Zingiber mioga after drying and freezing.Methods:Volatile components in flower buds of Z. mioga was determined by headspace solid phase microextraction Gas Chromatography-Mass Spectrometer(HS-SPME-GC-MS) after drying and freezing, and the relative content was calculated by peak area normalization method.Results:Drying and freezing treatment had a significant effect on the volatile components of Z. mioga flower bud. A total of 152 volatile components were identified in fresh, frozen and dried Z. mioga flower bud, containing a variety of volatile pharmacodynamic components, mainly olefins, including …

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Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture, Wei Ke-Xin, Zhan Qin-Chuan Jul 2022

Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture, Wei Ke-Xin, Zhan Qin-Chuan

Food and Machinery

According to the current situation of food packaging design of Yanʼan special products, using the research method of cultural gene, the genetic elements of Yanʼan cave culture are interpreted from seven dimensions: modeling structure, material texture, color features, decorative details, construction technology, history and culture, and folk customs, it also discusses the design strategy of the translation design in the Yanʼan special products food packaging. By deeply excavating the profound cave dwelling culture in Yanʼan area, combining with modern aesthetic ideas, the cultural gene is extracted and translated into the packaging design of local specialty food, which is helpful to …

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Front Fracture Characteristics And Crack Propagation Of Brown Rice, Zhang Tao, Li Xiu-Yin, Liao Min, Zheng Rui-Kai Jul 2022

Front Fracture Characteristics And Crack Propagation Of Brown Rice, Zhang Tao, Li Xiu-Yin, Liao Min, Zheng Rui-Kai

Food and Machinery

Objective:Study on broken characteristics of brown rice in rice milling chamber.Methods:The mechanical tests of brown rice were carried out by universal material testing machine, and the breaking cracks were observed by digital microscope.Results:Brown rice will undergo the alternating process of yield stage and strengthening stage until fracture. Under the action of extrusion load, cracks were generated at the internal microvoids, and the rapid propagation of cracks caused the breakage or fracture of rice grains. Under three-point bending and shear loads, cracks were generated from the bottom of the support end and extended to the front. …

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Research On Packaging Design And Application Based On Interactive Experience, Wang Yu-Ming Jul 2022

Research On Packaging Design And Application Based On Interactive Experience, Wang Yu-Ming

Food and Machinery

Objective:To study packaging design from the perspective of consumers' emotional experience and explore interactive packaging design that can not only meet consumers' practical functions but also meet consumers' emotional needs.Methods:Starting from the overview of interactive packaging design based on emotional experience, combined with the expression principles of practicability, integrity and emotional sustainability of interactive packaging design, the construction of interactive relationship of interactive packaging design was studied in three results sensory stimulation, opening mode and blending of emotion and scene.Results:The interactive packaging design, which pays attention to the response principle and sensitive characteristics of packaging …

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Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices, Zhang Xue Bo, Liu Xi Xian, Zou San Quan, Zhao Zhen Chao Jul 2022

Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices, Zhang Xue Bo, Liu Xi Xian, Zou San Quan, Zhao Zhen Chao

Food and Machinery

Objective:In order to improve the quality of cantaloupe production and shorten the drying period.Methods:Use different blanching time (0.5, 1.0, 1.5, 2.0, 2.5 min), impregnation liquid (0.1%, 0.2%, 0.3%, 0.4%, 0.5% citric acid solution) to pretreat cantaloupe slices, and study different hot air temperature (35, 45, 55, 65, 75 ℃), air velocities (0.5, 1.0, 1.5, 2.0,2.5 m/s), and slice thicknesses (2, 4, 6, 8, 10 mm) on the hot air drying characteristics and moisture diffusivity coefficient of cantaloupe slices, different thin-layer drying mathematical models were fitted.Results:0.4% citric acid pretreatment yields the best quality dried product, and …

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Gas Mixing System Of Modified Atmosphere Packaging Based On Ideal Gas Law And DaltonʼS Law Of Partial Pressure, Zhang Han-Nan, Kang Ning-Bo, He Jian-Guo, Liu Gui-Shan, Chen Shou-Tao, Sun You-Rui, Chen Ya-Peng Jul 2022

Gas Mixing System Of Modified Atmosphere Packaging Based On Ideal Gas Law And DaltonʼS Law Of Partial Pressure, Zhang Han-Nan, Kang Ning-Bo, He Jian-Guo, Liu Gui-Shan, Chen Shou-Tao, Sun You-Rui, Chen Ya-Peng

Food and Machinery

Objective:In order to solve the problem of poor stability, high cost and small gas flow of ternary gas mixing equipment.Methods:A ternary gas mixing system based on the ideal gas law and Daltonʼs law of partial pressure was proposed, and the system calculated errors and adjusted parameters by the designed algorithm, and adopted the connection of cylinder, sensor and so on.Results:After adjusting the mixing according to the relative deviation, the average relative deviation of the gas concentration of CO2and O2was 0.86% and 0.75% respectively, and the gas concentration accuracy met the technical requirements of ＜1%, and …

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Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork, Chen Peng-Fei, Ling Jing, Yuan Xiao-Hong, Hu Tian-Tian, Wan Jiang-Hua Jul 2022

Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork, Chen Peng-Fei, Ling Jing, Yuan Xiao-Hong, Hu Tian-Tian, Wan Jiang-Hua

Food and Machinery

Objective:Exploring the microwave drying characteristics of pork and optimizing the microwave drying process of meat.Methods: microwave drying equipment with microwave frequency of 2 450 MHz and microwave output power of 70, 140, 210, 280, 350, 420 W were used for microwave drying of pork with dry mass of 20, 25, 30 g in this paper; Five classical thin-layer drying models were selected for non-linear fitting of drying data,R2(coefficient of determination) and RMSE (root mean square error) were used as evaluation indexes to screen the best drying model.Results:The Logarithmic model was the best model for microwave …

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Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie Jul 2022

Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie

Food and Machinery

Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread …

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Liquor Blending Control Based On Variable Universe Fuzzy-Smith Modle, Zhou Yong-Shuai, Tuo Xian-Guo, Han Qiang, Liu Xin Jul 2022

Liquor Blending Control Based On Variable Universe Fuzzy-Smith Modle, Zhou Yong-Shuai, Tuo Xian-Guo, Han Qiang, Liu Xin

Food and Machinery

Objective:Meets the requirements of no overshoot in the response of the liquor blending control system, and eliminate the influence of system time lag on its control effect.Methods:An algorithm of liquor blending control based on variable universe fuzzy-Smith was proposed. Analyzed the control process and characteristics of the system and establish an approximate mathematical model. Quoting Smith predictor to compensate for the time lag in the system, utilizing the characteristics of fuzzy control to solve the problem of inaccurate system mathematics model, combined with the variable universe method to eliminate the shortcomings of conventional fuzzy control method with …

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Study On Preparation Of High Purity 1,3-Diglyceride From Yanhuang Beef Tallow, Qu Ke-Xin, Gao Qing-Shan, Yao Hui-Yao, Liu Long-Long, Zhang Hua, Li Xuan-Jun Jul 2022

Study On Preparation Of High Purity 1,3-Diglyceride From Yanhuang Beef Tallow, Qu Ke-Xin, Gao Qing-Shan, Yao Hui-Yao, Liu Long-Long, Zhang Hua, Li Xuan-Jun

Food and Machinery

Objective:This study aimed to increase the added value of Yanbian yellow cattle fat.Methods:Using immobilized lipase Lipozyme RM IM as a catalyst, and tallow fatty acid ethyl ester (self-made by ethanol hydrolysis) and glycerol as raw materials to prepare 1,3-diglyceride, using nuclear magnetic resonance to investigate the effect of lipase addition, substrate molar ratio, reaction time and reaction temperature on the content of 1,3-diglyceride in the crude reaction mixture. The changes in fatty acid composition of the tallow and diglyceride products was clarified before and after the alcoholysis and transesterification.Results:The best conditions for the synthesis of …

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Study On Microwave Heating On Nutrition And Flavor Composition Of Crayfish, Xu Wen-Si, Yang Qi-Fu, Zhao Zi-Long, Yan Ming-Zhu, Wu Shuang-Qing, Wang Yan, Yang Pin-Hong Jul 2022

Study On Microwave Heating On Nutrition And Flavor Composition Of Crayfish, Xu Wen-Si, Yang Qi-Fu, Zhao Zi-Long, Yan Ming-Zhu, Wu Shuang-Qing, Wang Yan, Yang Pin-Hong

Food and Machinery

Objective:The effect of microwave heating on nutrition and flavor composition of crayfish was investigated.Methods:After pre-treatment, the nutrition and flavor changes of crayfish without microwave treatment, 210 W microwave and 350 W microwave treatment for 5 min were analyzed respectively.Results:The results showed that low power microwave treatment did not significant affect the crayfish water content, which was obvious loss under the condition of 350 W microwave. In dry samples, the microwave power had no significant effect in crude ash, while the total sugar and crude fat was affected with a decrease tendency. However, the microwave power …

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A Method Of Tobacco Leaf Grade Recognition Based On Convolutional Neural Network, Jiao Fang-Yuan, Shen Jin-Yuan, Hao Tong-Meng Jul 2022

A Method Of Tobacco Leaf Grade Recognition Based On Convolutional Neural Network, Jiao Fang-Yuan, Shen Jin-Yuan, Hao Tong-Meng

Food and Machinery

Objective:To solve the problem of low accuracy of tobacco grading. Methods:An improved tobacco leaf grading model based on convolutional neural network was proposed. According to the VGG16 network structure, the network model was built in a custom way. The traditional convolution was replaced by the hole convolution, which increased the image receptive field while avoiding. The loss of image features was changed, and the activation function was changed to Leaky_relu. The data distribution was corrected, and the hard saturation problem of the ReLU function was solved. 41 levels of tobacco leaf pictures were used for testing. Results:The …

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Research Progress On Extraction,Pharmacological Effects And Microencapsulation Of Peppermint Oil, Shao Pei, Zhang Yu-Ying, Zhong Lin, Wang Pan, Miao Li-Kun Jul 2022

Research Progress On Extraction,Pharmacological Effects And Microencapsulation Of Peppermint Oil, Shao Pei, Zhang Yu-Ying, Zhong Lin, Wang Pan, Miao Li-Kun

Food and Machinery

In this paper, the research progress of peppermint oil at home and abroad in recent years was summarized from the aspects of extraction, pharmacological action and preparation method of microcapsule, and the new microcapsule technology is the follow-up research direction.

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Research Progress On Detection Methods Of Chemically Synthesized Coccidiostat Residues, Pang Xing-Hao, Hu Xiao-Fei, Xing Yun-Rui, Sun Ya-Ning, Wang Yao Jul 2022

Research Progress On Detection Methods Of Chemically Synthesized Coccidiostat Residues, Pang Xing-Hao, Hu Xiao-Fei, Xing Yun-Rui, Sun Ya-Ning, Wang Yao

Food and Machinery

In this review, the detection Methods of chemically synthesized coccidiostat residues were summarized, with emphasis on the research progress of high performance liquid chromatography-tandem mass spectrometry, enzyme-linked immunosorbent assay, immunochromatographic test paper, surface enhanced Raman spectroscopy and other Methods. The development status and trend of detection Methods were discussed, and the future development direction was prospected.

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Study On Physicochemical Properties, Antioxidant And Relieve Hyperchlorhydria Of Alkaline Electrolyzed Water With Different Negative Orp Value, Xia Rui, Zhong Geng, Li Tian, Yang Wang-Fu, Gao Yu-Ge Jul 2022

Study On Physicochemical Properties, Antioxidant And Relieve Hyperchlorhydria Of Alkaline Electrolyzed Water With Different Negative Orp Value, Xia Rui, Zhong Geng, Li Tian, Yang Wang-Fu, Gao Yu-Ge

Food and Machinery

Objective:Alkaline electrolyzed water (AEW) produced by drinking water electrolysis with three different negative REDOX potential values was used to study its physical and chemical properties, antioxidant and gastric acid relieving capacity.Methods:The pH value, oxidation-reduction potential (ORP), total dissolved solids (TDS) and mineral content of AEW were determined, and the free radical scavenging rate and anti-lipid peroxidation ability of AEW were studied by spectrophotometry. The acid capacity of different water samples in vitro was studied by artificial gastric model.Results:The negative ORP value of AEW is positively correlated with the pH value (P＜0.01). The scavenging …

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Dynamic Changes Of Volatile Organic Compounds In Giant Salamander Liver During The Deodorization With Tea Water Extract, Liu Jun-Xia, Zhao Ping, Wan Xiao-Hui, Bie Ling-Ling, Jin Wen-Gang Jul 2022

Dynamic Changes Of Volatile Organic Compounds In Giant Salamander Liver During The Deodorization With Tea Water Extract, Liu Jun-Xia, Zhao Ping, Wan Xiao-Hui, Bie Ling-Ling, Jin Wen-Gang

Food and Machinery

Objective: This study aimed to investigate the effect of tea water extract on liver deodorization of giant salamander. Methods: The changes of volatile components in liver of giant salamander treated with tea water extract for 0, 5, 10, 15 and 20 min, were analyzed by gas chromatography-ion mobility chromatography (GC-IMS) combined with sensory odor value. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were performed on volatile compounds. Results: Compared with the control group, the fishy smell value of the liver of the giant salamander was significantly decreased after the treatment with tea water extract for 5 …

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Effects Of Different Reheating Treatments On The Quality Of Frozen Cooked Eriocheir Sisensis, Sun Ying-Ying, Gao De-Mei, Xu Yan-Shun, Xia Wen-Shui Jul 2022

Effects Of Different Reheating Treatments On The Quality Of Frozen Cooked Eriocheir Sisensis, Sun Ying-Ying, Gao De-Mei, Xu Yan-Shun, Xia Wen-Shui

Food and Machinery

Objective:The effects of reheating methods on the quality of frozen cooked river crab were studied to provide a basis for the selection of reheating methods for frozen cooked crab. Methods:The crabs reheated with microwave and steaming without and with thawing were studied using reheating time, texture, flavor nucleotide, free amino acids and volatile flavor compounds. Results:The times of crabs reheated with steaming without thawing, steaming after thawing, microwave without thawing, and microwave after thawing to the center temperature of 75 ℃ were 720, 552, 173, 106 s, respectively. Compared with unthawed crabs, the reheated crab meat had …

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Effects Of Fatty Acid Chain Length On Structure And Physicochemical Properties Of High Amylose Corn Starch-Lipid Complexes, Jiang Jia-Ni, Xiang Gui-Yuan, Deng Jia-Yi, Han Wen-Fang, Zhou Meng-Zhou, Jiang Zhi-Rong, Xiao Hua-Xi, Lin Qin-Lu, Li Bo, Li Jiang-Tao Jul 2022

Effects Of Fatty Acid Chain Length On Structure And Physicochemical Properties Of High Amylose Corn Starch-Lipid Complexes, Jiang Jia-Ni, Xiang Gui-Yuan, Deng Jia-Yi, Han Wen-Fang, Zhou Meng-Zhou, Jiang Zhi-Rong, Xiao Hua-Xi, Lin Qin-Lu, Li Bo, Li Jiang-Tao

Food and Machinery

Objective: This study aimed to investigate the formation mechanism of starch-lipid complex. Methods: Using different fatty acids with carbon chain length of C12~C18 to complex with debranched / non-debranched high amylose corn starch, by measuring the thermal properties, crystalline structure and ordered structure of the complexes with differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectrometer, the effects of fatty acid chain length and debranched/non-debranched high amylose corn starch on the structure and properties of starch-fatty acid complexes were explored. Results: The compound degree of debranched starch and fatty acid decreased with the increase of carbon chain length, and …

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Analysis On The Difference Of Metabolites Of Naked Oats From Different Produced Areas, Dai An-Na, Zhang Li-Yuan, Min Guang-Liu, Yu Run-Zhong Jul 2022

Analysis On The Difference Of Metabolites Of Naked Oats From Different Produced Areas, Dai An-Na, Zhang Li-Yuan, Min Guang-Liu, Yu Run-Zhong

Food and Machinery

Objective:Zhangjiakou naked oats in Hebei province (HZ) and Qiqihar naked oats in Heilongjiang province (HQ) were selected as the research objects. The metabolites and differential metabolites of naked oats of the same variety in different regions were explored.Methods:Metabolomics research methods were used as the basis. Methanol was used to extract polar metabolic components, with Bis(trimethylsilyl)trifluoroacetamide (BSTFA) selected for derivatization, and the metabolites were determined through GC-MS technology and the NIST database.Results:A total of 56 kinds of metabolites were detected, including various carbohydrates and a small amount of secondary metabolites, in which HZ accounted for 38 …

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Quality Comprehensive Assessment Of Different Maize Varieties Based On Aminoaicds Content, Sun Qiang, Guo Yong-Xia Jul 2022

Quality Comprehensive Assessment Of Different Maize Varieties Based On Aminoaicds Content, Sun Qiang, Guo Yong-Xia

Food and Machinery

Objective:To study quality difference of different maize varieties based on amino acid content.Methods:16 Xinyumaize series varieties were used to be tested materials, amino acid content of corn kernel were measuredand used to be evaluation index and applied to principal component analysis and clustering analysis.Results:The affected order of maize varieties on 16 amino acid content was Met＞His＞Tyr＞Pro＞Thr＞Leu＞Glu＞Ser＞Phe＞Val＞Asp＞Ala＞Ile＞Gly＞Arg. 2 principal components were extracted by principal component analysis, its accumulative variance contribution rate reach to 90.227%, Ala, Ser, Glu, Leu, Asp, Phe and Met can be used to comprehensive assessment index of 16 maize varieties. Based on amino …

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Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong Jul 2022

Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong

Food and Machinery

Objective:This study aimed to enrich the source of natural antioxidants and antibacterial agents and explore the development potential of the biological activity of Aceraceae. Methods:The nutrition components ofAcer tegmentosum Maxim (AT) bark and the total phenols content and total flavonoid content of ethanol extract (ATEE) and water extract (ATWE) were measured, and the contents of salidroside and tyrosol were determined by HPLC. DPPH radical, ABTS cationic radical, hydroxyl radical scavenging ability and ferric reducing power of extracts were determined. The antibacterial activity was evaluated by measuring the minimal inhibitory concentration (MIC) againstStreptococcus mutans,Staphylococcus aureus andEscherichia coli. Results:The …

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Determination Of Nickel In Soy Milk Powder By Ultra-Wave Digestion-Inductively Coupled Plasma Mass Spectrometry, Xue Min-Min, Liu Fang-Fang, Zhang Fan, Tang Ji-Wang, Yuan Lie-Jiang, Wu Hai-Zhi, Zhu Li, Guo Xing-Xin Jul 2022

Determination Of Nickel In Soy Milk Powder By Ultra-Wave Digestion-Inductively Coupled Plasma Mass Spectrometry, Xue Min-Min, Liu Fang-Fang, Zhang Fan, Tang Ji-Wang, Yuan Lie-Jiang, Wu Hai-Zhi, Zhu Li, Guo Xing-Xin

Food and Machinery

Objective:This study aimed to provides technical support for the risk prevention and control of nickel contamination in market soy milk powder.Methods:With concentrated nitric acid as digestion solution, the ultra-wave digestion was utilized for preprocessing, and then the ICP-MS, with Rhodium as internal standard to eliminate matrix interference and in the KED mode, was used to determine the content of nickel in soybean milk powder. Moreover, the conditions for ultra-wave digestion and ICP-MS were also optimized.Results:The linear relationship of the standard curves was located within the mass concentration of 0~10 μg/L, with correlation coefficient of …

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Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei Jul 2022

Determination Of Seven Kinds Of Saponins In Panax Japonicus C. A. Mey From Different Regions By Chemometric Evaluation, Zhang Si-Min, Zhang Ye, Wu Hong-Nian, Liu Long-Ji, Shen Pei-Yao, Yan Jian-Ye, Yang Lei

Food and Machinery

Objective:This study aimed to establish UPLC method for simultaneous determination of seven kinds of saponins in Panax japonicus and evaluate its quality combined with chemometrics analysis.Methods:ACQUITY UPLC BEH C18 column (2.1 mm×100 mm, 1.7 μm) was used, and the mobile phase was water (A)-acetonitrile (B) with gradient elution. The flow rate was 0.4 mL/min, at 30 ℃, and the injection volume was 1 μL detected 203 nm. Cluster analysis, principal component analysis (PCA) and quality fluctuation analysis in chemometrics were used to identify the content determination results, in order to analyze the similarities and differences …

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Research On Organic Food Traceability System Based On Blockchain Technology, Li Jian-Jun, Fang-Yuan, Yang Yu, Yang Fang Jul 2022

Research On Organic Food Traceability System Based On Blockchain Technology, Li Jian-Jun, Fang-Yuan, Yang Yu, Yang Fang

Food and Machinery

Through the application of blockchain technology to the construction of the organic food traceability system, the use of blockchain technology features such as decentralization, tamper-proof modification, and security insufficient network integration and inconsistent technical standards, combined with the construction of the organic food traceability system, proposed a sound organic food traceability safety system, perfect organic food traceability credit system, optimization of blockchain and organic food internet of things integration, and the establishment of a unified standard countermeasures and suggestions for organic food traceability standards.

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Trajectory Planning Method Of Food Sorting Robot Based On Improved Nurbs Curve Interpolation Algorithm, Yao Xue-Feng, Li Chao Jul 2022

Trajectory Planning Method Of Food Sorting Robot Based On Improved Nurbs Curve Interpolation Algorithm, Yao Xue-Feng, Li Chao

Food and Machinery

Objective:In order to better plan the motion trajectory of the food sorting robot, reduce its vibration amplitude, and enable the food sorting robot to complete the task with high precision.Methods:Based on the delta parallel robot, combined with NURBS curve interpolation algorithm and improved genetic algorithm, a path planning method of food sorting robot aiming at the optimal motion time was proposed. The NURBS curve was optimized by improved genetic algorithm. The feasibility of the optimization method was verified by the comparative analysis before and after optimization through simulation.Results:Compared with before optimization, the proposed optimization method …

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Dynamic Target Grasping Control Method Of Food Sorting Robot Based On Improved Particle Swarm Optimization, Wang Min, Jiang Jin-Wei, Cao Yan-Tao Jul 2022

Dynamic Target Grasping Control Method Of Food Sorting Robot Based On Improved Particle Swarm Optimization, Wang Min, Jiang Jin-Wei, Cao Yan-Tao

Food and Machinery

Objective:To solve the problems of unstable grasping operation and low sorting efficiency of sorting robot in food production line.Methods:Based on the architecture of high-speed parallel food sorting robot, a multi-objective motion optimization strategy based on improved particle swarm optimization algorithm was proposed for the dynamic target grasping control method of food sorting robot. By coordinating the grasping sequence and sorting trajectory, the shortest path model was established. Establish the mechanism stability optimization model with the end acceleration, and optimized the target by improving the particle swarm optimization algorithm.Results:Through experimental verification, when the conveying speed was …

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Study On Overall Construction Scheme Of Intelligent Kitchen System, Wang Qiao, Liu Yong-Xin, Meng Jia Jul 2022

Study On Overall Construction Scheme Of Intelligent Kitchen System, Wang Qiao, Liu Yong-Xin, Meng Jia

Food and Machinery

This paper located and planned the construction of the smart kitchen from the global and systematic levels, and put forward the overall functional framework of the construction of the smart kitchen system. Relying on the development status of existing kitchen equipment and from the aspects of basic selection principle, intelligent grade division and intelligent selection principle, the overall scheme of selection and upgrading of kitchen equipment was given in order to give full play to the functions of kitchen and effectively solve the pain points of traditional kitchen. Finally, the hot issues in the future development of intelligent kitchen system …

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Design And Experiment Of Coconut Meat Digge, Zeng Wen-Zhang, Fan Jun-Qing, Zhang Bao-Zhen Jul 2022

Design And Experiment Of Coconut Meat Digge, Zeng Wen-Zhang, Fan Jun-Qing, Zhang Bao-Zhen

Food and Machinery

Objective:To solve the problems of low automation level and low security of coconut meat digging machine in China.Methods:The coconut meat extraction device was designed by using several mutually fitting curved blade, electric push rod, compression spring, crank and rocker mechanism, pressure sensor and other mechanisms, and the automatic control system was designed according to the process of coconut meat digger, the coconut meat digger run stably.Results:The experimental device of coconut meat extraction can operate safely and stably, when the rotating motor speed was 130 r/min and the lifting motor speed was 150 r/min, and the …

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Cigarette Stem Identification And Location Method Based On Improved Yolov3 Network, Liu Xin-Yu, Hao Tong-Meng, Zhang Hong-Tao, Lu Xin-Yan Jul 2022

Cigarette Stem Identification And Location Method Based On Improved Yolov3 Network, Liu Xin-Yu, Hao Tong-Meng, Zhang Hong-Tao, Lu Xin-Yan

Food and Machinery

Objective:In order to realize the intelligent grasping of tobacco stem in tobacco grading process, prevent the manipulator in the intelligent tobacco grading system from damaging the leaf surface during grasping tobacco leaves, and reduce the manual operation in the production of intelligent tobacco grading equipment.Methods:An automatic tobacco stem identification and location model based on improved YOLOv3 convolution neural network was proposed for the identification and classification of single tobacco leaf and the storage of corresponding single tobacco leaf in tobacco grading system. The model changed the structure of the unit module and introduced the attention mechanism module …

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Development Experience Of Italian Nutrinform Battery Labeling And Enlightenments, Huang Ze-Ying, Huang Jia-Zhang Jul 2022

Development Experience Of Italian Nutrinform Battery Labeling And Enlightenments, Huang Ze-Ying, Huang Jia-Zhang

Food and Machinery

This study summarized the content, characteristics and development experience of nutrinform battery labeling which launched in 2020 through the official website of Italian government, relevant reports and literatures. The labeling adopted the nutrient profile of specific nutrient system showing contents of energy, fat, saturated fatty acid, sugar, salt and their percentage of adultsʼ reference intakes (RIs) indicated with the battery content. As a voluntary labeling, nutrinform battery labeling which matched the Mediterranean diet pattern, popular in Italy. However, it is counterintuitive to be criticized as "Higher electricity lower nutritional quality" when applying for EU FOP labeling. The practical experience of …

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