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Articles 181 - 210 of 4798
Full-Text Articles in Food Biotechnology
Chemical Composition Analysis Of Walnut Leaves And Their Ethanol Extracts, He Jiali, Hu Enming, Wang Jihui, Hu Bokai, Liu Yana
Chemical Composition Analysis Of Walnut Leaves And Their Ethanol Extracts, He Jiali, Hu Enming, Wang Jihui, Hu Bokai, Liu Yana
Food and Machinery
[Objective] This study aimed to investigate the chemical constituents of walnut leaves. [Methods] The volatile components of walnut leaves were analyzed by head-space solid micro-extraction and coupled with GC-MS. The chemical composition of ethanol extract was identified using ultra-high performance liquid chromatography coupled with quadrupole Orbitrap high resolution mass spectrometry (UPLC-Q-Exactive). [Results] 88 kinds of volatile compounds were identified in walnut leaves, mainly terpenoids, of which sesquiterpenoids account for 78.35%. 30 kinds of active components were identified from ethanol extracts, including twenty kinds of polyphenols (twelve kinds of flavonoids), four kinds of phenylpropanoids, three kinds of pentacyclic triterpenoids, two kinds …
Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years, Song Xiaoyue, Wu Zhifeng, Qiu Mutao, Wang Jingwen, Ma Chunhua
Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years, Song Xiaoyue, Wu Zhifeng, Qiu Mutao, Wang Jingwen, Ma Chunhua
Food and Machinery
[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and other components, were detected in several years of Narcissus (2022, 2018, 2016, 2014, 2012, 2010, 2008, 2006 for storage 1, 3, 5, 7, 9, 11, 13, 15 years, respectively) by using chemical methods and high-performance liquid chromatography, and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic …
Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species, Wang Haibo, Zhong Dan, Lin Zhixin, Ou Qiyun, Qiu Guiyu
Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species, Wang Haibo, Zhong Dan, Lin Zhixin, Ou Qiyun, Qiu Guiyu
Food and Machinery
[Objective] This study aimed to analyze the differences in volatile compounds between the mature green and mature yellow fruits of guava. [Methods] The volatile compounds in 4 kinds of guava fruits during the mature green and mature yellow were detected by gas chromatography ion mobility spectroscopy (GC-IMS). [Results] 130 volatile compounds were detected in 4 kinds of guava fruits ("Yanzhihong", "Sijihong", "Baizhenzhu" and "Siji"). Qualitative analysis showed that the fruit flavored ethyl trans-2-butenate, the grass flavored 2-hexenal and hexanal were the volatile compounds with the highest content among the 4 kinds of guava fruits. The content of volatile components in …
Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices, Guo Ziyu, Hu Jiaqi, Yang Feifei, Liu Wuyi, Wang Haiou
Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices, Guo Ziyu, Hu Jiaqi, Yang Feifei, Liu Wuyi, Wang Haiou
Food and Machinery
[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Methods] The freeze-drying process was divided into six groups: vacuum pre-freezing without sucrose immersion (VFFD), atmospheric pre-freezing without sucrose immersion (CFFD), vacuum pre-freezing with sucrose immersion (BSVFFD), vacuum pre-freezing with sucrose immersion (MSVFFD), atmospheric pre-freezing with sucrose immersion (BSCFFD) and atmospheric pre-freezing with sucrose immersion (MSCFFD). The main quality indexes of freeze-dried apple slices in each group were analyzed. [Results] The color …
Optimization Of The Preparation Process For Propolis Liposome And Antioxidant Activity Analysis, Sun Siyuan, Kong Lingjie, Zhu Hequan, Dong Jie
Optimization Of The Preparation Process For Propolis Liposome And Antioxidant Activity Analysis, Sun Siyuan, Kong Lingjie, Zhu Hequan, Dong Jie
Food and Machinery
[Objective] This study aimed to improve the water solubility of propolis, and expand the application of propolis in food industry. [Methods] By utilizing the film dispersion method, propolis liposome was prepared with cholesterol and soy lecithin as the wall material and propolis as the core component. The optimal preparation process for propolis liposome was optimized through a combination of one-factor experiments and response surface methodology with the encapsulation rate as the test index, and its antioxidant activity was also analyzed and evaluated. [Results] The optimal process for preparing propolis liposome consisted of 2.5 g/100 mL soy lecithin, a cholesterol to …
A Study On Extraction Of Volatile Oil From Green Orange Peel By Reduced-Pressure Steam Distillation And In Vitro Antioxidant Activity, Li Guijuan, Zhao Huiping, Xiao Yezhi, Gan Wencheng, Fan Siqi
A Study On Extraction Of Volatile Oil From Green Orange Peel By Reduced-Pressure Steam Distillation And In Vitro Antioxidant Activity, Li Guijuan, Zhao Huiping, Xiao Yezhi, Gan Wencheng, Fan Siqi
Food and Machinery
[Objective] This study aimed to develop a method for extracting volatile oil from green-orange peel by reduced-pressure steam distillation. [Methods] A volatile oil tester was combined with a vacuum device for the extraction of volatile oil from green-orange peel, and a regulating valve in the device controlled the vacuum level. The composition and content of volatile oil under reduced pressure and atmospheric pressure were determined by gas chromatography-mass spectrometry (GC-MS), and the in vitro antioxidant activity was evaluated. [Results] The optimum process for the extraction of volatile oil by reduced-pressure steam distillation was: particle size of 8 mesh, solid-liquid ratio …
Optimization Of Preparation Process And Molecular Characterization Of Limonin-Albumin Nanoparticles Using Response Surface Methodology, Liang Xinfu, Zeng Zezheng, Chen Deqiang, Huang Li, Dong Qingliang
Optimization Of Preparation Process And Molecular Characterization Of Limonin-Albumin Nanoparticles Using Response Surface Methodology, Liang Xinfu, Zeng Zezheng, Chen Deqiang, Huang Li, Dong Qingliang
Food and Machinery
[Objective] The construction of limonin-albumin nanoparticles provides a theoretical basis for the further application of limonin. [Methods] Limonin-albumin nanoparticles were prepared by desolvation-chemical crosslinking method using bovine serum albumin as nanocarriers. The optimal preparation process was determined by single factor experiment and response surface test with embedding rate as index, and the nanoparticles were characterized. [Results] When the amount of bovine serum albumin was 64 mg, the amount of lemon bitter was 4 mg, the specific volume ratio of alcohol to water was 5∶1, and the amount of crosslinker was 125 μL, the average particle size and polydispersion index of …
Biological Activity And Food Application Of Carboxymethyl Pachymaran, Xu Pan, Zhang Fangming, Zheng Hui, Dai Xinwen, Yang Yong
Biological Activity And Food Application Of Carboxymethyl Pachymaran, Xu Pan, Zhang Fangming, Zheng Hui, Dai Xinwen, Yang Yong
Food and Machinery
Carboxymethyl pachymaran （CMP） is a carboxymethylated modification product of the water-insoluble polysaccharides from Poria cocos. It has many biological activities such as immune regulation, antibacterial, anti-inflammatory, anti-tumor, anti-oxidation, liver damage protection and intestinal flora regulation. It has a wide application prospect in functional food, active molecular carrier, medicine and other fields. In this paper, the research of CMP at home and abroad in recent years was focused, the biological activity, preparation, identification and application development of CMP were reviewed, and the future development direction of CMP was prospected.
Research Progress In Manufacturing Technique Of Artificial Meat, You Xiaoyan, Li Yachun, Duan Xu
Research Progress In Manufacturing Technique Of Artificial Meat, You Xiaoyan, Li Yachun, Duan Xu
Food and Machinery
Cultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns. Based on the production technology used, cultivated meat can be categorized into three types: plant-based meat, cell-cultured meat, and microbial protein meat. This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat, analyzes their respective technological advantages and challenges, and provides a forecast on the future development trends of cultivated meat products.
Research Progress On The Nutritional Composition, Biological Activity, And Application Of Ganoderma Lucidum, Chen Yijun, Yang Xiaomei, Lin Lihua
Research Progress On The Nutritional Composition, Biological Activity, And Application Of Ganoderma Lucidum, Chen Yijun, Yang Xiaomei, Lin Lihua
Food and Machinery
Ganoderma lucidum has anti-tumor, antioxidant, and immune enhancing effects. This review summarized the latest research progress on the main nutritional components and biological activities of G. lucidum and the current comprehensive utilization status of G. lucidum in medical and health fields, analyzed the existing problems, and prospected the future development direction of G. lucidum.
Research Progress On Extraction Methods And Biological Activities Of Korean Pine Seed Oil, Chen Ping, Wang Jin, Li Hua
Research Progress On Extraction Methods And Biological Activities Of Korean Pine Seed Oil, Chen Ping, Wang Jin, Li Hua
Food and Machinery
The natural vegetable oil known as Korean pine seed oil is well-known for its high content of being various unsaturated fatty acids, including oleic, linoleic and pinopuric acid. It has been proved that Korean pine seed oil has several physiological benefits such as lowering blood lipids, enhanceing immunity, anti-inflammation, anti-oxidation, enhancing insulin sensitivity, and anti-tumor. This review summarized the extraction methods and pharmacological effects of Korean pine seed oil in recent years, and put forward good suggestions for its application in edible oil and industrial production.
Development Of Active Packaging Films Using Cacao (Theobroma Cacao L.) Pods And Calamondin (Citrus X Microcarpa Bunge) Peels, Julienne Stephanie Fabie-Agapin, Dennis Rojas Marcelino
Development Of Active Packaging Films Using Cacao (Theobroma Cacao L.) Pods And Calamondin (Citrus X Microcarpa Bunge) Peels, Julienne Stephanie Fabie-Agapin, Dennis Rojas Marcelino
The Philippine Agricultural Scientist
This paper presents the properties of active films produced using cacao pods and calamondin peels. An active film is a type of packaging material that is made by incorporating the “active” ingredients for preservation on the packaging film rather than a direct application to foods. In this study, the conversion to active films was done by adding essential oils from lemongrass or calamondin peels, which are both known to exhibit antimicrobial properties. There were five film samples prepared for analysis: cacao-calamondin mixture; cacao-calamondin mixture with lemongrass essential oil; cacao-calamondin mixture with calamondin essential oil; cacao-calamondin mixture with encapsulated lemongrass essential …
Design And Experiment Of Dynamic Weighing Type Fruit Sorting Machine, Liu Jia, Yang Liling, Ma Wenqiang, Zhu Zhaoshuai, Shen Xiaohe
Design And Experiment Of Dynamic Weighing Type Fruit Sorting Machine, Liu Jia, Yang Liling, Ma Wenqiang, Zhu Zhaoshuai, Shen Xiaohe
Food and Machinery
Objective: To solve the problems of low accuracy and low efficiency, high labor intensity and high production cost of fresh fruit manual sorting in China. Methods: A new dynamic weighing type fruit sorting machine was developed based on the fruit weight classification method. This machine operated by initially collecting the weight of fruit through a high-precision weighing unit. The data collected was then processed in conjunction with a signal processing module and a Programmable Logic Controller (PLC). The processed data controlled an actuator, specifically a launcher, to execute the sorting based on the fruit's weight. This machine was capable of …
Preparation Of Matrix Reference Materials Of Bifenthrin And Cyhalothrin Pesticide Residues In Green Tea, Fang Haixian, Chen Xinglian, Li Xinyun, Li Jun, Pu Yali, Liu Hongcheng
Preparation Of Matrix Reference Materials Of Bifenthrin And Cyhalothrin Pesticide Residues In Green Tea, Fang Haixian, Chen Xinglian, Li Xinyun, Li Jun, Pu Yali, Liu Hongcheng
Food and Machinery
Objective: The preparation method of matrix reference materials of bifenthrin and cyhalothrin pesticide residues in green tea was established. Methods: Green tea samples were sprayed with biphenylthrin and cyhalothrin. The samples were crushed, screened, homogenized and bottled. After the homogeneity and stability tests, the quantity value was determined by three laboratories, and the uncertainty was evaluated. Results: The amount values of bifenthrin and cyhalothrin in green tea were (0.185±0.019 7) and (0.207±0.046 6) mg/kg with k=2, and the confidence interval was 95%. Conclusion: The developed matrix reference materials of bifenthrin and cyhalothrin in green tea are homogeneous and stable …
Banana Ripeness Determination Based On Cnn And Xgboost, Han Xue, Zhang Lei, Zhao Yafei, Wang Cong
Banana Ripeness Determination Based On Cnn And Xgboost, Han Xue, Zhang Lei, Zhao Yafei, Wang Cong
Food and Machinery
Objective: Improve the identification accuracy of banana ripeness. Methods: A novel method was established to identify banana ripeness based on CNN and XgBoost. Firstly, convolutional neural network was used to extract banana image features, and full-connected layer network and linear discriminant analysis were used to simplify banana image features. Then, the hyperparameters of the limit gradient lifting algorithm were optimized by Bayesian optimization algorithm. Finally, the simplified banana image features were input into the limit gradient lifting algorithm, and the banana ripeness was judged by the limit gradient lifting algorithm. Results: The identification accuracy of the method for banana ripeness …
Effect Of Sodium Chloride On 3d Printing Performance And Gel Properties Of Silver Carp Surimi System, Zhang Zhichao, Chen Xu, Wang Shaoyun, Cai Xixi
Effect Of Sodium Chloride On 3d Printing Performance And Gel Properties Of Silver Carp Surimi System, Zhang Zhichao, Chen Xu, Wang Shaoyun, Cai Xixi
Food and Machinery
Objective: Improve 3D printing performance and gel properties of silver carp surimi system. Methods: By optimizing 3D printing parameters, the 3D printing process is associated with material rheological properties and 3D printing performance. The effects of sodium chloride addition on rheological properties, 3D printing properties, gel strength, moisture properties and microstructure of silver carp surimi were investigated. Results: The addition of sodium chloride decreased the loss modulus of surimi in a dose-dependent manner, but significantly improved the shear recovery performance, reduced the cooking loss of surimi system and increased the water retention of surimi system. The best gel strength and …
Comparison Of The Activities And Cryoprotective Mechanism Of Two Antifreeze Peptides Derived From Silver Carp Parvalbumin, Li Jun, Fu Yuting, Yu Jian, Li Xianghong, Liu Yongle, Wang Faxiang
Comparison Of The Activities And Cryoprotective Mechanism Of Two Antifreeze Peptides Derived From Silver Carp Parvalbumin, Li Jun, Fu Yuting, Yu Jian, Li Xianghong, Liu Yongle, Wang Faxiang
Food and Machinery
Objective: Explore the cryoprotective mechanism and structure-activity relationship of antifreeze peptides derived from silver carp parvalbumin. Methods: Using differential scanning calorimetry and molecular dynamics simulation to compare activity, structure and mode of action of two typical peptides. Results: Pv-AFP 1 （KAADSFNH KAFFAKVG） had a stable α-helix structure, while Pv-AFP 2 （KAADSFNHKAF） tended to exhibit random coil. The thermal hysteresis activity of Pv-AFP 1 was 0.87 ℃, which was higher than Pv-AFP 2 （0.74 ℃）. Molecular dynamics simulations showed that Pv-AFP 1 could interact with 53 water molecules, and could form 16 hydrogen bonds to adsorb onto the surface of …
Enrichment Of Γ-Aminobutyric Acid Based On Rice Heating And Humidification Technology, Xu Bin, Mi Xingqiong, Bai Qiong, Xu Jinlong, Liu Shuyi
Enrichment Of Γ-Aminobutyric Acid Based On Rice Heating And Humidification Technology, Xu Bin, Mi Xingqiong, Bai Qiong, Xu Jinlong, Liu Shuyi
Food and Machinery
Objective: This study aimed to improve the quality of brown rice. Methods: The content of γ-aminobutyric acid (GABA) and the activity of glutamate decarboxylase were used as indicators to study the effect of enrichment conditions on GABA content. Based on the optimal parameters, GABA content in each part of the grain was analyzed to reveal the migration law of GABA. Finally, the effect of the method on the quality of brown rice was analyzed and compared with the soaking method. Results: The highest GABA content was obtained when the water content of the raw material was 14.5% with the final …
Effects Of Mechanical Processing On The Physicochemical Properties Of Oat Β-Glucan And Its In Vitro Fermentation, Li Hang, Wang Jing, Cheng Anwei, Wang Xufeng, Luo Kaiyun
Effects Of Mechanical Processing On The Physicochemical Properties Of Oat Β-Glucan And Its In Vitro Fermentation, Li Hang, Wang Jing, Cheng Anwei, Wang Xufeng, Luo Kaiyun
Food and Machinery
Objective: To evaluate the effects of mechanical processing on the physicochemical properties of oat β-glucan and its in vitro fermentation. Methods: Oat coarse grains, oat flakes, and oat flour were respectively produced through mechanical progressing methods such as steel cutting, table pressing, and grinding. Then, scanning electron microscopy was used to observe the microstructure, the content, dissolution rate and relative molecular weight of oat β-glucan were determined, and the colon environment was simulated in vitro for fermentation. Results: The total β-glucan content and dissolution rate of steel-cutting oat were higher than those of untreated sample. The total …
Effects Of Different Ultrasonic Enhancement Methods On The Quality Characteristics Of Dried Lotus Root In Heat Pumps, Li Xuhao, Zhong Jinghan, Li Fang, Liu Yunhong
Effects Of Different Ultrasonic Enhancement Methods On The Quality Characteristics Of Dried Lotus Root In Heat Pumps, Li Xuhao, Zhong Jinghan, Li Fang, Liu Yunhong
Food and Machinery
Objective: This study aimed to explore the effect of different ultrasonic enhancement methods on the quality characteristics of dried lotus root in heat pumps. Methods: The effects of US, CU, and USOD on the drying characteristics, appearance color, microstructure, texture characteristics, nutritional quality and antioxidant characteristics of the lotus root heat pump during the drying process were investigated. Ultrasonic (US), direct contact ultrasound (CU), USOD and heat pump drying (HPD) were treated in series and parallel. The coefficient of variation method was used to comprehensively evaluate the quality of lotus root dried by different ultrasonic enhancement methods. Results: US, CU …
Aroma Components And Sensory Evaluation Of Pixian Douban Sauce, Chen Jing, Ren Tian, Zhao Zilong, Zheng Chengbin
Aroma Components And Sensory Evaluation Of Pixian Douban Sauce, Chen Jing, Ren Tian, Zhao Zilong, Zheng Chengbin
Food and Machinery
Objective: This study aimed to explore the aroma differences of Pixian bean paste from different brands and establish an analytical method for quality evaluation and quality control methods in Douban Sauce, based on solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) techniques along with sensory evaluation. Methods: Three different brands of Pixian Douban Sauce were selected as the research objects. SPME and GC-MS techniques were used to extract and qualitatively analyze the aroma components, and the sensory evaluation of the three types of Pixian Douban Sauce was conducted based on current effective group standards. Results: 57, 90, and 70 volatile …
Rapid Identification Of Drug Resistance Of Escherichia Coli Based On Electrochemical Square Wave Voltammetry Of Resazurin, Qi Chuchu, Lu Lisheng, Ren Jiali, Zhou Kai, Zhang Xinfang, Zhang Ziying
Rapid Identification Of Drug Resistance Of Escherichia Coli Based On Electrochemical Square Wave Voltammetry Of Resazurin, Qi Chuchu, Lu Lisheng, Ren Jiali, Zhou Kai, Zhang Xinfang, Zhang Ziying
Food and Machinery
Objective: To evaluate the antibiotic resistance of five foodborne Escherichia coli clinical isolates to ciprofloxacin, gentamicin and ampicillin. Methods: Based on the theory of electron transfer during bacterial energy metabolism and the introduction of resazurin as a redox probe, an electrochemical square wave voltammetry （SWV） method based on bladed tensin-mediated rapid identification of E. coli drug resistance was established. Results: The electrochemical square wave voltammetry values of E. coli at different concentrations mediated by resazurin were determined, and there was a good linear relationship between the E. coli concentration and the oxidized peak current （I） of resazurin in …
Determination Of Six Human Milk Oligosaccharides In Dairy Product By Precolumn Derivatization High Performance Liquid Chromatography With Fluorescence Detection, Li Qiqi, Huang Jiale, Mu Shuyi, Li Qishan, Huang Jingjun
Determination Of Six Human Milk Oligosaccharides In Dairy Product By Precolumn Derivatization High Performance Liquid Chromatography With Fluorescence Detection, Li Qiqi, Huang Jiale, Mu Shuyi, Li Qishan, Huang Jingjun
Food and Machinery
Objective: To astablish a strong popularity, high sensitivity of six human milk oligosaccharides in dairy product by precolumn derivatization high performance liquid chromatography-fluorescence method. Methods: Aquatic product sample was precipitated with glacial acetic acid, filtration by using the filter paper. It was derived by 2-aminobenzamide solution. The extracts were centrifuged and filtered by using the organic filter membrane and analyzed by using a AdvanceBio Glycan Map column to be separated and detected，employing acetonitrile-50 mmol/L ammonium formate solution （pH 4.4） as the mobile phase for gradient elution. Results: Under the experimental conditions, six human milk oligosaccharides in dairy product were linear …
Analysis Of The Flow Field In A Meshing And Co-Rotating Differential Twin Screw Extruder For Extruding Polylactic Acid, Dai Xiangji, Liu Zihao, Huang Zhigang
Analysis Of The Flow Field In A Meshing And Co-Rotating Differential Twin Screw Extruder For Extruding Polylactic Acid, Dai Xiangji, Liu Zihao, Huang Zhigang
Food and Machinery
Objective: To explore the differences in runner performance of screw groups with different differential ratios, and to clarify the effects of differential speed on the extrusion performance of polylactic acid materials. Methods: Four groups of differential twin screw groups were established by Solidworks software, meshing and finite element numerical simulation were carried out by Fluent software, the calculation results were analyzed by CFD-post software, and the contours and discounted plots of various characterization parameters were combined, and they were verified by experiments. Results: Under the condition that the inlet and outlet pressures were 0.2 MPa and 0.5 MPa, and the …
Study On The Performance Of A Novel Transcritical Co2 Ejector Refrigeration System For Refrigerated Train, Jiang Hui, Zhu Jie
Study On The Performance Of A Novel Transcritical Co2 Ejector Refrigeration System For Refrigerated Train, Jiang Hui, Zhu Jie
Food and Machinery
Objective: A trans-critical CO2 refrigeration system with ejector is proposed and its performance factors are studied. Methods: In this paper, energy and exergic system model combined with experiment method were used to study the impact of the change of major parameters on traditional and new refrigeration systems. Results: In a given working condition, exergy efficiency of the compressor increased by 11.08% when an injector replaced the throttle valve, while the power of the compressor decreased by 6.04% and the performance factor increased by 11.1%. The optimum gas cooler pressure was found to maximize the system performance. In addition, the …
Multi Algorithm Fusion Based Trajectory Tracking Control Method For Parallel Food Sorting Robots, Li Yunfeng, Wang Cong, Li Yuqin
Multi Algorithm Fusion Based Trajectory Tracking Control Method For Parallel Food Sorting Robots, Li Yunfeng, Wang Cong, Li Yuqin
Food and Machinery
Objective: To solve the problems of low control accuracy and poor motion stability in the trajectory tracking control method of parallel food sorting robots. Methods: On the basis of analyzing the structure of a four degree of freedom parallel robot, a combination of sliding mode control algorithm, fuzzy control algorithm, and improved bat algorithm was proposed for trajectory tracking control of a parallel food sorting robot. Optimizing the bandwidth of fuzzy algorithms by improving the bat algorithm, and adaptively adjusting the fuzzy gain and sliding surface slope of the sliding membrane control algorithm through the optimized fuzzy control algorithm, the …
Research On Oyster Grading Equipment Based On Machine Vision, Zhao Lankai, Gao Guodong, Sun Zihao, Li Xiang, Wu Yunze
Research On Oyster Grading Equipment Based On Machine Vision, Zhao Lankai, Gao Guodong, Sun Zihao, Li Xiang, Wu Yunze
Food and Machinery
Objective: To improve the accuracy and comprehensiveness of oyster grading. Methods: The oyster automatic grading equipment was proposed and designed, the oyster queuing structure combining the rotating drum and the baffle conveyor belt, the grading method combining weight detection and machine vision detection were determined, and the overall structure design of the oyster grading equipment was completed. The oyster image was collected by industrial camera, and the oyster image was extracted by Otsu binarization, Gaussian filtering processing, Canny operator edge extraction and other methods. The oyster was graded by machine vision algorithm with length and fullness as the standard, and …
Preparation, Structural Characterization, And Performance Analysis Of Polyvinyl Alcohol/Fish Gelatin/Solanum Nigrum Anthocyanin Composite Film, Ouyang Lanlan, Deng Na, Yin Shixian, Rong Zhixing, Wang Jianhui
Preparation, Structural Characterization, And Performance Analysis Of Polyvinyl Alcohol/Fish Gelatin/Solanum Nigrum Anthocyanin Composite Film, Ouyang Lanlan, Deng Na, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
Objective: Screening of polyvinyl alcohol-fish gelatin-solanum nigrum anthocyanin （PVA/FG-SNA） composite packaging film with optimal structure and properties. Methods: Optimizing the fabrication process of films through orthogonal tests, and using thickness, moisture content, water vapor permeability （WVP）, tensile strength （TS）, elongation at break （EB）, Fourier infrared spectroscopy （FTIR）, X-diffraction （XRD）, scanning electron microscopy （SEM）, and thermogravimetric （TG） analysis to explore the effects of SNAs with different mass fractions on the properties and microstructures of PVA-FG film; In addition, the pH color response and NH3 sensitivity of the PVA/FG-SNA composite film were monitored. Results: When the mass ratio of PVA-to-FG, heating …
Research On The Application Of Traditional Pattern Based On Extension Semantics In Food Packaging Design, Feng Qing, Wang Qiting
Research On The Application Of Traditional Pattern Based On Extension Semantics In Food Packaging Design, Feng Qing, Wang Qiting
Food and Machinery
To meet the needs of consumers to combine traditional cultural connotations with food packaging, a research method for extracting traditional pattern features under extensible semantics is proposed. By analyzing and screening the patterns of Tang Dynasty gold and silver artifacts, the target pattern elements were established, and an extensible semantic model was constructed; Perform semantic lexical extension analysis on pattern primitives to obtain the maximum design value range. Visualize and analyze feature semantics using graphical thinking, and derive and evolve them using shape grammar. Taking a certain mooncake packaging design as an example, several design schemes were designed using this …
The Presentation Techniques Of Technological Sense In Food Packaging Design, Tang Hua
The Presentation Techniques Of Technological Sense In Food Packaging Design, Tang Hua
Food and Machinery
Integrating technological elements or showcasing technological features in food packaging design can present unique visual effects and functional value, enhancing product image and brand value. This paper further optimizes the presentation effect of technology in food packaging design and enhances the market competitiveness of products through clear design positioning, exploration of diverse expressions, integration of traditional culture, and reflection of humanistic care.