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Articles 121 - 150 of 4798
Full-Text Articles in Food Biotechnology
Thermal Rheological Properties Of Heat-Moisture Modified And Its Application In Multigrain Cookies, Thi Huyen Trang, Li Xianghong, Miao Jinxu, Wang Faxiang, Liu Yongle, Li Shuang
Thermal Rheological Properties Of Heat-Moisture Modified And Its Application In Multigrain Cookies, Thi Huyen Trang, Li Xianghong, Miao Jinxu, Wang Faxiang, Liu Yongle, Li Shuang
Food and Machinery
［Objective］ To develop low -burden,high -nutrient functional baked foods.［Methods］ A single -factor experimental design is employed,with rapid visco analyzer,rheometer,and differential scanning calorimeter to analyze the physicochemical properties of heat -moisture modified wheat flour.The cookie formula is optimized based on sensory evaluation.［Results］ Heat -moisture treatment significantly enhances the pasting stability and resistant starch content of wheat flour.The optimal auxiliary ingredient formula is 50 g of heat-moisture modified wheat flour,20 g of oat flour,10 g of mung bean flour,and 6 g of resistant dextrin powder.Compared with the control group,the cookies made from the experimental formula show a significantly lower digestibility,with a glycemic …
Consumer Acceptance Of Gene-Edited Food: The Role Of Knowledge, Trust, And Information, Anubrata Deka, Syed Imran Ali Meerza, Amalia Yiannaka
Consumer Acceptance Of Gene-Edited Food: The Role Of Knowledge, Trust, And Information, Anubrata Deka, Syed Imran Ali Meerza, Amalia Yiannaka
Cornhusker Economics
The research aims to assess consumer preferences and attitudes toward CRISPR applications in the food sector and estimate consumer willingness to pay for a food product developed using CRISPR technology to enhance food safety and confer health benefits. Additionally, the research assesses the impact of information provision on perceptions, attitudes and willingness to pay. Specifically, we consider the potential effect of both the nature of information provided (i.e., whether it emphasizes the differences between GM and CRISPR technology or not) and the delivery format (i.e., text versus video) used to present content-equivalent information. In this context, we also assess consumer …
An Economic And Production Analysis Of Seaweed Farms In California And The Pacific Northwest, Brian Donovan
An Economic And Production Analysis Of Seaweed Farms In California And The Pacific Northwest, Brian Donovan
Cal Poly Humboldt theses and projects
Since the early 2010s, the seaweed aquaculture industry has steadily expanded in the United States, with states like Alaska, Maine, Hawaii, and Connecticut leading the way in the development of this emerging sector. However, information gaps remain concerning certain aspects of the domestic seaweed aquaculture industry. The purpose of this study was to examine the status of the seaweed aquaculture industry along the West Coast of the United States; specifically in the states of California, Oregon, and Washington. Seaweed farmers in these states were invited to voluntarily complete surveys asking important production, economic, and commercial questions regarding their operations. Data …
Effects Of Round-Up On The Environment, Sandra J. Marcu
Effects Of Round-Up On The Environment, Sandra J. Marcu
Journal of Earth and Life Science
Many people around the world have used and still currently use Roundup but are unaware of the effects it has on the environment. Roundup is a spray on application weedkiller that is widely used around the world today both residentially and commercially. It enables its user to grow a garden or a field of crops with a no-tilling approach to eliminate weeds. It is a well-known and popular choice for killing weeds that has been around since the mid 1970’s (Oca, 2017). John Franz, a Monsanto scientist discovered that glyphosate (main ingredient in Roundup) was an herbicide or weedkiller, and …
The Nutritional And Biotechnological Potential Of Amaranth: A Versatile Plant For Health And Sustainability, Zeliha Selamoglu, Muhammad Yasir Naeem, Yaira Rakhmetova, Tulkinzhon Gaipov
The Nutritional And Biotechnological Potential Of Amaranth: A Versatile Plant For Health And Sustainability, Zeliha Selamoglu, Muhammad Yasir Naeem, Yaira Rakhmetova, Tulkinzhon Gaipov
Journal of Bioresource Management
The amaranth plant, originating from Central and South America, was a staple food for ancient civilizations like the Aztecs and Inca. Today, it is cultivated across tropical and subtropical regions, including Africa, Asia, and North America. Belonging to the Amaranthaceae family and comprising approximately 60 species, amaranth is valued for its adaptability to various soil and climatic conditions. This versatile crop is a nutrient-dense food source with a diverse chemical composition and numerous bioactive compounds, particularly in its seeds. Naturally gluten-free, amaranth is ideal for individuals with celiac disease or gluten sensitivity. It provides a complete profile of essential amino …
Research On The Law Of Impurity Removal Of Soybean Concentrated Lecithin And Substances Affecting Its Transparency, Fang Suqiong, Zhu Dongqi, Chen Wenrong, Yang Jiguo
Research On The Law Of Impurity Removal Of Soybean Concentrated Lecithin And Substances Affecting Its Transparency, Fang Suqiong, Zhu Dongqi, Chen Wenrong, Yang Jiguo
Food and Machinery
Objective: This study aimed to explore the impurity removal law of soybean lecithin concentrate, analyze and identify the substances that affect the transparency of soybean lecithin concentrate. Methods: Using food-grade soybean lecithin concentrate as raw material and light transmittance as the main evaluation index, the effects of ceramic membrane pore size, material-liquid ratio, solvent system （n-hexane, n-hexane-anhydrous ethanol） and solvent ratio on impurity removal of soybean lecithin concentrate were investigated. Moreover, the collected impurities and soybean concentrated lecithin before and after impurity removal were analyzed and identified by lipidomics. Results: In the system of n-hexane-anhydrous ethanol, …
Optimization Design And Experimental Research Of Sandwich Seaweed Tunnel Baking Equipment, Yu Chao, Chen Shufa, Niu Shuoshuo, Liu Yang, Qi Hengyang, Zhan Zhaoya
Optimization Design And Experimental Research Of Sandwich Seaweed Tunnel Baking Equipment, Yu Chao, Chen Shufa, Niu Shuoshuo, Liu Yang, Qi Hengyang, Zhan Zhaoya
Food and Machinery
Objective: In order to solve the practical problem of uneven temperature distribution in the tunnel and easy adhesion of sandwich seaweed to the conveyor belt. Methods: The structure of tunnel baking equipment for sandwich seaweed and the software and hardware of fuzzy PID temperature control system were designed in this study, the baking device model was established based on the boundary conditions set in the actual production environment, after that, the CFD simulation optimization experiments was performed on the temperature field inside the tunnel. Results: The simulation experiment showed that the parameter combination of evenly arranged heating tubes, 30 heating …
Effects Of In Vitro Simulated Digestion On Antioxidant Components And Activities Of Walnut Shell And Distraction Wood, Du Xin, Zhang Xinyue, Wang Fang, Luo Qin, Xie Qing, Zhao Yingqiong, Liu Yuxiao
Effects Of In Vitro Simulated Digestion On Antioxidant Components And Activities Of Walnut Shell And Distraction Wood, Du Xin, Zhang Xinyue, Wang Fang, Luo Qin, Xie Qing, Zhao Yingqiong, Liu Yuxiao
Food and Machinery
Objective: This study aimed to make full use of walnut by-products. Methods: Ultrasonic-assisted ethanol extraction method was used to extract the antioxidant components of walnut shell and distraction wood. The changes of antioxidant components (total phenols and total flavonoids) and antioxidant activities (DPPH, ABTS, hydroxyl radical scavenging ability, Iron reduction antioxidant capacity-FRAP and ferrous ion chelating activity) of walnut by-products extract during the simulated digestion were studied in vitro, and their correlation was analyzed. Results: The total phenols(TPC), total flavonoids(TFC) content, and antioxidant activity of distraction wood were always higher than those of walnut shells (P＜0.05). After simulated …
Optimization Of The Preparation Process And Antioxidant Activity Analysis Of Blueberry Juice By Wet Ultrafine Grinding Process And Compound Enzymolysis Method, He Wanying, Dan Li, Zhao Liangzhong, Huang Zhanrui, Long Zhanqian
Optimization Of The Preparation Process And Antioxidant Activity Analysis Of Blueberry Juice By Wet Ultrafine Grinding Process And Compound Enzymolysis Method, He Wanying, Dan Li, Zhao Liangzhong, Huang Zhanrui, Long Zhanqian
Food and Machinery
Objective: This study aimed to optimize the preparation process of blueberry juice and improve its antioxidant activity. Methods: Blueberry juice was prepared using a wet ultrafine grinding process and compound enzymolysis method. Response surface methodology was used to optimize the process parameters and analyze the antioxidant activity of blueberry juice. Results: There were significant differences in the juice yield and active substance content of blueberry juice under different solid-liquid ratios, crushing times, compound enzyme contents, and enzymatic hydrolysis times, with enzymatic hydrolysis time having the most significant impact on juice yield and anthocyanin content. The optimal process parameters for the …
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 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 …
Machine Learning Prediction Of Copper Ion Interference With Mercury Ion Fluorescence Signals In Food Heavy Metal Detection, Song Fangliang, Liang Ying, Dong Jie, Wang Xuejie, Qian Jie
Machine Learning Prediction Of Copper Ion Interference With Mercury Ion Fluorescence Signals In Food Heavy Metal Detection, Song Fangliang, Liang Ying, Dong Jie, Wang Xuejie, Qian Jie
Food and Machinery
Objective: To construct an artificial intelligence prediction model to predict the selectivity of fluorescent probes for Hg2+ in a complex food testing environment in the presence of Cu2+ interference. Methods: Fluorescent probe technology combined with seven advanced classical machine learning models was used to predict and analyze the selectivity of the probe for Hg2+ in the presence of Cu2+ interference, and to compare the prediction effect of each model and select the optimal model. Results: Efficient models with accuracies of 0.786 and 0.810 in the cross-validation and test sets were successfully established based on Molecular 2D …
Enzymatic Hydrolysis Preparation And Activity Analysis Of Antioxidant Peptides Derived From Walnut Dregs, Ni Ce, Cao Tianhong, Chen Min, Yu Xun, Wu Hao, Wen Li
Enzymatic Hydrolysis Preparation And Activity Analysis Of Antioxidant Peptides Derived From Walnut Dregs, Ni Ce, Cao Tianhong, Chen Min, Yu Xun, Wu Hao, Wen Li
Food and Machinery
Objective: This study focused on the identification and activity analysis of antioxidant active peptides in walnut dregs protein hydrolysates. Methods: Protein was extracted from walnut meal by fractionation method, and five kinds of proteolytic enzymes, including trypsin, papain, neutral protease, alkaline protease and flavor protease, were used to hydrolyze the proteins. The antioxidant activity of trypsin hydrolysate （TH）, papain hydrolysate （PH）, dispase hydrolysate （DH）, alcalase hydrolysate （AH） and flavourzyme hydrolysate （FPH） were evaluated and compared. The in vitro antioxidant activity of different concentrations of AH was determined by the detection indexes of DPPH free radical scavenging rate, ABTS free radical …
Determination Of Seven Nicotinamide Compounds In Health Products, Wu Ziling, He Minheng, Huang Jiale, Cai Xiayi, Sun Wenwen
Determination Of Seven Nicotinamide Compounds In Health Products, Wu Ziling, He Minheng, Huang Jiale, Cai Xiayi, Sun Wenwen
Food and Machinery
Objective： This study aimed to establish an ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for simultaneous determination of 7 nicotinamide compounds in health food. Methods： The samples were dissolved in 10% methanol water, extracted by ultrasonic, and 10 mmol/L ammonium acetate-acetonitrile was used as the mobile phase of gradient elution. The seven nicotinamide compounds were monitored by ESI, positive and negative ion scanning mode, and multiple reaction monitoring (MRM) mode. Results： The 7 nicotinamide compounds showed good linearity in the mass concentration range, and the correlation coefficients were greater than 0.996. The limit of detection (LOD) was 0.075~0.600 mg/kg, the …
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 …
Analysis Of Physical And Chemical Indicators And Volatile Composition Changes During Aging Of Fuyuxiangxing Crude Baijiu, Lu Mengsi, Yu Ji, Yu Bing, Liang Chaoyu, Yao Maojun
Analysis Of Physical And Chemical Indicators And Volatile Composition Changes During Aging Of Fuyuxiangxing Crude Baijiu, Lu Mengsi, Yu Ji, Yu Bing, Liang Chaoyu, Yao Maojun
Food and Machinery
Objective: This study aimed to optimize the aging technology of Fuyuxiangxing crude Baijiu and improve its quality. Methods: Testing and analyzing the new wine and the Fuyuxiangxing crude Baijiu aged for 1, 3, 5, 8 and 10 years allowed for the analysis of the physicochemical indexes such as pH, conductivity, viscosity, total acid and total ester. Additionally, the primary volatile flavor components of the six samples were qualitatively assessed using GC and GC-MS, and 26 volatile flavor components of the samples were quantitatively assessed using the external standard method. Results: With the increase of aging time, the conductivity increased, the …
Preparation And Properties Of Rice Protein Hydrolysate-Xanthan Gum Nanocarriers, Yang Yuqi, Yan Peizhou, Cheng Yunhui, Lin Qinlu, Wang Jing, Jiao Ye
Preparation And Properties Of Rice Protein Hydrolysate-Xanthan Gum Nanocarriers, Yang Yuqi, Yan Peizhou, Cheng Yunhui, Lin Qinlu, Wang Jing, Jiao Ye
Food and Machinery
Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and …
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 …
The Effects Of Moisture On Microorganisms, Quality, And Flavor Of Liuyang Douchi During The Pile Fermentation Period, Jiang Liwen, Zhang Haodong, Qin Yeyou, Hu Jialiang, Liu Yang
The Effects Of Moisture On Microorganisms, Quality, And Flavor Of Liuyang Douchi During The Pile Fermentation Period, Jiang Liwen, Zhang Haodong, Qin Yeyou, Hu Jialiang, Liu Yang
Food and Machinery
Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community and flavor compounds formation. Methods: In this paper, metagenomic sequencing, combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）, was used to investigate the effects of different moisture （low 35%, medium 42%, high 50%） of the douchi qu on the bacterial community changes and volatile composition of Liuyang Douchi during pile fermentation. Results: The results showed that bacteria in high moisture douchi qu proliferated faster …
Agile Innovation And Application Of Food Safety Supervision Mode, Zhang Yi
Agile Innovation And Application Of Food Safety Supervision Mode, Zhang Yi
Food and Machinery
As innovative thinking, the concept of agile governance focuses on rapid response, efficiency, and human nature. Applying agile governance to food safety supervision will help to optimize the food safety supervision model and improve its efficiency. Based on agile governance thinking, the innovative application of agile thinking was proposed from three aspects: regulatory objectives, regulatory tools and regulatory subjects.
Research And Development Of Multifunctional Cooking Test Platform Combining Negative Pressure And Superheated Steam, Zeng Mingjian, Zhao Yadong, Xu Fengying, Liu Tianyi, Zhang Peiyao, Jiang Zhuo
Research And Development Of Multifunctional Cooking Test Platform Combining Negative Pressure And Superheated Steam, Zeng Mingjian, Zhao Yadong, Xu Fengying, Liu Tianyi, Zhang Peiyao, Jiang Zhuo
Food and Machinery
Objective: To design a multifunctional cooking experimental platform with negative pressure and superheated steam, providing consumers with greener, healthier, and more diverse cooking methods. Methods: The research status of integrated cooking equipment was analyzed, and the application status of superheated steam and negative pressure technology in the food industry was summarized and analyzed. The performance parameters of the multifunctional cooking experimental platform were determined. Based on the characteristics of each function of the experimental platform, the cooking chamber, furnace door and other components were designed, and the overall plan of the experimental platform was developed. Results: The multi-functional cooking experimental …
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 …
Grading Crayfish By Estimating The Proportion Of Crayfish Head And Pincers Based On Deeplab V3+, Wang Zihao, Hu Zhigang, Fu Dandan, Jiang Yajun
Grading Crayfish By Estimating The Proportion Of Crayfish Head And Pincers Based On Deeplab V3+, Wang Zihao, Hu Zhigang, Fu Dandan, Jiang Yajun
Food and Machinery
Objective: To achieve reasonable and effective grading of live crayfish, and improve the work of grading crayfish. Methods: The construction of crayfish image shooting platform, to obtain the original image of crayfish, and the semantic segmentation dataset which segmented the three parts of the crayfish head, crayfish pincers, and crayfish tail was created. The correlation between the actual weight of three parts and the corresponding pixel size in the dataset was analyzed, and a new grading standard for crayfish which was according to the proportion of head and pincers in the whole crayfish was summarized. The DeepLab V3+ neural network …
Rapid Prediction Of Yellow Peach Spoilage Time Based On Portable Near Infrared Spectrometer, Zhou Xu, Yang Qianqian, Zhang Jin, Li Boyan
Rapid Prediction Of Yellow Peach Spoilage Time Based On Portable Near Infrared Spectrometer, Zhou Xu, Yang Qianqian, Zhang Jin, Li Boyan
Food and Machinery
Objective: Portable near-infrared (NIR) spectroscopy and stoichiometric methods were used to predict the spoilage time of yellow peach. Methods: Diffuse reflectance spectra of yellow peach samples were collected using a portable NIR spectrometer. Spectral preprocessing techniques were employed to enhance data features, and partial least squares (PLS) regression was applied to establish a prediction model upon the spoilage time and NIR data of yellow peach. The model performance was evaluated by both root mean square error (RMSE) and coefficient of determination (R2). Results: An R2 value of 0.63 and RMSE of 4.09 days were achieved for …
Non Destructive Detection Of Kiwifruit Sugar Content Based On Improved Woa-Lssvm And Hyperspectral Analysis, Zhang Kai, Zhu Lifang, Li Rulin, Wang Ziyi
Non Destructive Detection Of Kiwifruit Sugar Content Based On Improved Woa-Lssvm And Hyperspectral Analysis, Zhang Kai, Zhu Lifang, Li Rulin, Wang Ziyi
Food and Machinery
Objective: Addressing the issues of poor accuracy and low efficiency in non-destructive testing methods for kiwifruit sugar content. Methods: Proposing a non-destructive testing method for kiwifruit sugar content that combined hyperspectral detection technology, least squares support vector machine, and improved whale algorithm. By collecting hyperspectral information of kiwifruit through a hyperspectral detection system, after preprocessing and feature wavelength screening, and then input into an improved whale algorithm optimized least squares support vector machine model to achieve rapid and non-destructive detection of kiwifruit sugar content, and verify its performance. Results: The proposed method could achieve rapid and non-destructive detection of kiwifruit …
Comparative Analysis Of Spectra And Modeling Of Different Cross-Diameter Orah Mandarin Based On Spectral Transformation Algorithm, Hu Feng, Gong Zhongliang, Wen Tao, Dai Xingyong, Tang Ziye
Comparative Analysis Of Spectra And Modeling Of Different Cross-Diameter Orah Mandarin Based On Spectral Transformation Algorithm, Hu Feng, Gong Zhongliang, Wen Tao, Dai Xingyong, Tang Ziye
Food and Machinery
Objective: To reduce the influence of transverse diameter of Mandarin orange on the prediction of sugar content. Methods: 132 citrus were divided into three groups according to transverse diameter: small （65～70 mm）, medium （70～75 mm） and large （75～80 mm）. After collecting the transverse diameter spectrum of all citrus, the spectrum information and transverse diameter information of citrus were synthesized by spectral transformation algorithm, and the spectrum of different sizes of citrus was converted to the same transverse diameter datum. The pre-correction and post-correction spectra were respectively preprocessed, divided by target symbiotic distance algorithm （SPXY）, screened by competitive adaptive weight sampling …
Walnut Defect Detection Based On Improved Elm And Computer Vision, Xu Jie, Liu Chang
Walnut Defect Detection Based On Improved Elm And Computer Vision, Xu Jie, Liu Chang
Food and Machinery
Objective: To address the issues of low accuracy and poor efficiency in walnut defect detection among existing food production enterprises. Methods: Proposed a fast non-destructive detection method for walnut defects that combined improved extreme learning machines and computer vision. Collected most of the surface image information of walnuts through computer vision, preprocess the image through Gaussian filtering, optimize color and texture features through iterative and information preserving variable methods, finally, by improving the butterfly algorithm to optimize the parameters of the Extreme Learning Machine （random weights and deviations）, fast non-destructive detection of walnut defects could be achieved, and verify the …
Lightweight Banana Ripeness Detection Based On Improved Alexnet, Jiang Yu, Wang Lingmin
Lightweight Banana Ripeness Detection Based On Improved Alexnet, Jiang Yu, Wang Lingmin
Food and Machinery
Objective: To obtain a lightweight Mini-Alexnet banana ripeness grading model and apply it to Android mobile devices. Methods: Based on the external characteristics of bananas with different ripeness, the Alexnet network model was restructured, part of the convolutional layer was deleted, and the global average pooling was used instead of the full connection layer to reduce the model parameters and required memory. A larger convolutional kernel was replaced to extract the global characteristics of the banana skin to achieve an improved lightweight Mini-Alexnet network model. Then the Mini-Alexnet network model was deployed as Android mobile APP, and its feasibility and …
Study On The Mechanism Of Boschniakia Rossica Polysaccharide Inhibiting The Activation Of Inflammasomes And Pyroptosis In J774a.1 Macrophages, Zhang Tian, Xu Hui, Quan Jishu, Jin Aihua
Study On The Mechanism Of Boschniakia Rossica Polysaccharide Inhibiting The Activation Of Inflammasomes And Pyroptosis In J774a.1 Macrophages, Zhang Tian, Xu Hui, Quan Jishu, Jin Aihua
Food and Machinery
Objective: This study aimed to investigate the inhibitory effect of Boschniakia rossica polysaccharides （BRPS） on the activation of inflammasome and pyroptosis of J774A.1 macrophages induced by lipopolysaccharide （LPS） and adenosine triphosphate （ATP）. Methods: The nucleotide-binding oligomerization domain-like receptor protein 3 （NLRP3） inflammasome model was established by stimulating J774A.1 macrophages with LPS and ATP. Cell viability was detected using the cell counting kit-8, the release of lactate dehydrogenase （LDH） was tested with the microplate method, the cellular level of NLRP3 and cell membrane damage were detected using the immunofluorescence staining method, and the secretion of interleukin-1β （IL-1β） was …