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Articles 421 - 450 of 4798
Full-Text Articles in Food Biotechnology
Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan
Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan
Food and Machinery
Objective: This study aimed to prepare a nutritious instant noodle with regional characteristics. Methods: The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. Results: The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. Conclusion: The potato-oat instant noodles prepared under …
Effects Of Different Process Treatments On Stability Of Compound Sesame Paste System, Wang Yu, Ji Xiaomei, Yang Ruixiang, Sa Rula, Zhang Suixin, Chen Lamei
Effects Of Different Process Treatments On Stability Of Compound Sesame Paste System, Wang Yu, Ji Xiaomei, Yang Ruixiang, Sa Rula, Zhang Suixin, Chen Lamei
Food and Machinery
Objective: This study aimed to investigate the system stability of composite sesame paste under different processing conditions. Methods: The effects of heating temperature, stirring time, cooling procedure, filling temperature, and standing curing procedure on centrifugal oil separation rate of composite sesame paste were investigated, and the oil separation days of composite sesame paste under the condition of 47 ℃ heat preservation was recorded. Results: The best technological conditions of composite sesame paste were as follows: heating temperature of 55 ℃, stirring time of 20 min, cooling and cooling at 0 ℃, filling temperature of 40 ℃, standing and curing for …
Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian
Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian
Food and Machinery
Modern supercritical fluid chromatography technology has better stability and robustness, which can be coupled with mass spectrometry. Supercritical fluid chromatography has the characteristics of high selectivity, high sensitivity and short consumption time, which is not only suitable for high-throughput analysis, but also the analysis of trace compounds in complex samples. Moreover, the application of supercritical fluid chromatography in food quality and safety and the future development direction of supercritical fluid chromatography were also discussed.
Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan
Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan
Food and Machinery
The research and development value of rape bee pollen, a natural health raw material, is increasing as public awareness of health issues develops. This review introduced the various nutrients and active substances contained in rape bee pollen and summarized the biological activities and pharmacological effects of rape bee pollen in antioxidant, anti-inflammatory, immune enhancement, antibacterial, prostate protection, anti-diabetic complications, anti-tumor, intestinal regulation, and ovarian protection. The application of rapeseed bee pollen in bee products, health care products, food, medicine and cosmetics was discussed. The development direction of rapeseed bee pollen was prospected.
Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui
Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui
Food and Machinery
Objective： An ultra performance liquid chromatography-quadrupole/time-of-flight mass spectrometry （UPLC-Q-TOF/MS） method was established for the determination of abietic acids in poultry. Methods： The samples were extracted with acetonitrile, then salted out and stratified. The supernatant was purified by C18 solid phase extractant and finally determined by UPLC-Q-TOF/MS in ESI negative mode. Results： Abietic acid compounds exhibited a good linear relationship in the concentration range of 10~500 μg/L with good correlation coefficient R2>0.998. The average recoveries of three abietic acid compounds were experiments, the average recovery rate was 87.8%~98.5% with relative standard deviations （RSDs, n=6） of 1.99%~6.71%, at …
Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping
Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping
Food and Machinery
Objective: To improve the energy efficiency of mango drying in the air source heat pump system so as to save energy. Methods: The process of drying mangoes was subdivided, and a variable structure control was used to adjust the temperature and humidity of drying room intelligently and dynamically to improve energy efficiency. Each drying process stage was divided into three parts, namely far away from the conversion point, near the conversion point, and closing to the conversion point. For the first two parts, a constrained nonlinear autoregressive neural network (NARX) with external inputs was used to intelligently adjust the temperature …
Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing
Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing
Food and Machinery
Objective: This study aimed to develop a green and environment-friendly sodium alginate/starch/tea powder composite membrane. Methods: Tea polysaccharides with different mass fractions were added to the sodium alginate/starch/tea powder composite film to investigate the influence of tea polysaccharides on the properties of sodium alginate/starch/tea powder composite film. Therefore, full infrared barrier, color difference, water solubility, water vapor permeability, tensile strength, elongation at break, thickness, water content, free radical clearance and bacteriostasis were measured. Results: A strong interaction between tea polysaccharides and sodium alginate were found. The composite film with tea polysaccharide content of 5% exhibited the best comprehensive performance. The …
The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui
The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui
Food and Machinery
Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to prepare pea peptide yogurt, and then the setting time, titer acidity, and texture properties of the yogurt were investigated. Results: The results showed that when the amount of pea peptides added was less than or equal to 1.25%, the yogurt setting time could be significantly shortened. When the amount of pea peptide added was 1%, …
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da
Food and Machinery
Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R2=0.999 8. Its detection limit was …
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Food and Machinery
Objective: In order to solve the problem that the preparation of chitosan/montmorillonite composites by traditional mechanical stirring was time-consuming and not conducive to scale-up production. Methods: Chitosan/montmorillonite composites were prepared by impinging stream hydrodynamic cavitation, the effects of four factors, namely chitosan dosage, chitosan molecular weight, reaction time and reaction temperature on the organic ignition loss were investigated, and then the optimum method of preparation was optimized by using the L9（34） orthogonal test. The structure of the composite was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction and Specific surface analyzer. Results: The optimal solution …
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Food and Machinery
Objective: Optimized cushioning packaging. Methods: Taking Hami melon and its packaging as the research object, conducted sweep frequency vibration test on 5-layer stacked packaging, measured the natural frequency, maximum power Spectral density and peak acceleration of the vertical and horizontal vibration of each layer of packaging, and established the relational model between the maximum power spectral density, peak acceleration and stacking layer. Results: The higher the packaging, the larger the maximum power spectral density and peak acceleration in both vertical and horizontal directions. The maximum power spectral density and peak acceleration in the vertical direction of the same layer of …
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Food and Machinery
Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation …
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Food and Machinery
Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components …
Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing
Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing
Food and Machinery
Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 …
Village-Level Processing Of Pangi (Pangium Edule Reinw.) Seeds By The Obu Manuvu Improves The Edibility And Level Of Some Nutritional Factors [Research Note], Rovi Gem E. Villame-Gayagas, Jennifer P. Fronteras, Maria Christna D. Nacar, Aaron P. Lorilla, Pedro A. Alviola Iv
Village-Level Processing Of Pangi (Pangium Edule Reinw.) Seeds By The Obu Manuvu Improves The Edibility And Level Of Some Nutritional Factors [Research Note], Rovi Gem E. Villame-Gayagas, Jennifer P. Fronteras, Maria Christna D. Nacar, Aaron P. Lorilla, Pedro A. Alviola Iv
The Philippine Agricultural Scientist
Pangi (Pangium edule Reinw) seed is known to be a poisonous material. However, it becomes safe for consumption after processing. This study determined the effect of village-level processing by the Obu Manuvu community of Marilog District, Davao City, Philippines on the antinutrient and nutritional composition of Pangi seeds. Processing methods involved washing with running water for about 15 s, boiling in water for 30 min, and soaking in flowing water in a nearby river overnight. Results showed that after processing, the levels of antinutrients such as cyanogenic glycosides and oxalates were reduced significantly (p < 0.05) by 99.15% and 78.23%, respectively. Further, the tannin content was also significantly reduced by 96.15%. The crude fat content significantly increased (p < 0.05) by about 54%. Crude ash and fiber decreased, while protein did not change significantly (p < 0.05). Minerals such as calcium and zinc increased (p < 0.05) by 221.43% and 64.39%, respectively while the iron and manganese levels remained unaffected. Findings of the study suggested that the processing method by the Obu Manuvu effectively reduces the level of antinutrients, thereby improving the edibility and safety of Pangi seeds. Further, the processing method improves the level of some nutrients, specifically crude fat, calcium, and zinc.
Determination Of Rutin, Hyperoside, Quercetin In Xiang Lotus By Hplc, Zhong Feifei, Li Jing, Lei Deqing, Yang Yun, Wu Jianfang, Ouyang Li
Determination Of Rutin, Hyperoside, Quercetin In Xiang Lotus By Hplc, Zhong Feifei, Li Jing, Lei Deqing, Yang Yun, Wu Jianfang, Ouyang Li
Food and Machinery
Objective: To establish a HPLC method for simultaneous determination of rutin, hyperoside, quercetin in Xiang lotus. Methods: The HPLC method was performed on an Agilent ZORBAX SB-C18 column (4.6 mm×250 mm, 5 m) with gradient elution of methanol and 0.6% phosphoric acid solution. The flow rate was 1.0 mL/min. The column temperature was 30 ℃ and the detection wavelength was set at 255 nm. Results: The contents of rutin, hypericin and quercetin in 20 batches of lotus samples were 1.32～2.06, 1.36～2.43, 1.41～3.26 mg/kg, respectively. The linear range of the concentration of rutin, hypericin and quercetin was 5～200 g/mL ( …
Nanozymatic Activity Of Zr-Based Mofs: Tuning The Coordinatively Unsaturated Metal Sites For Enhancing Hydrolytic Activity Toward Peptide Bonds, Xu Keyu, Xia Liwei, Xing Keyu, Cheng Yunhui, Xu Zhou
Nanozymatic Activity Of Zr-Based Mofs: Tuning The Coordinatively Unsaturated Metal Sites For Enhancing Hydrolytic Activity Toward Peptide Bonds, Xu Keyu, Xia Liwei, Xing Keyu, Cheng Yunhui, Xu Zhou
Food and Machinery
Objective: To develop efficient and stable artificial proteases and investigate the relationship between coordinatively unsaturated metal sites and hydrolysis activity of peptide bond. Methods: Three zirconium-based metal-organic frameworks （Zr-MOFs） with different coordinatively unsaturated sites （12-connected Zr-MOF, 6-connected Zr-MOF, and 4-connected Zr-MOF） were prepared to modulate protein hydrolase activity. The protein hydrolase activity of three Zr-MOFs was evaluated by the hydrolysis rate of bis-glycopeptide （Gly-Gly） as an indicator. Subsequently, soy protein, surimi protein and casein were hydrolyzed using the best performing protein hydrolase nanoenzymes, and the hydrolysis products were separated using SDS-polyacrylamide gel electrophoresis, and the hydrolysis efficiency of the three …
Effects Of Three Media On The Isolation Of Two Kinds Of Antimicrobial-Resistant Bacteria From Chicken Products, Huang Liujuan, Fan Yanli, Zhong Hai, Jiang Jing, Shao Yi
Effects Of Three Media On The Isolation Of Two Kinds Of Antimicrobial-Resistant Bacteria From Chicken Products, Huang Liujuan, Fan Yanli, Zhong Hai, Jiang Jing, Shao Yi
Food and Machinery
Objective: To evaluate the isolation effects of different media on antimicrobial risistant （ART） bacteria flora from the surface of cold fresh and cooked chicken products. Methods: Based on high-throughput sequencing technology, the flora structure and abundance of tetracycline-resistant （Tr） and sulfamethazole-resistant （Sr） bacteria isolated by brain heart infusion （BHI）, tryptic soy agar （TSA） and plate count agar （PCA） media was comparatively analyzed. Results: Among the 101 genera of ART bacteria from cold fresh chicken samples, 30, 5 and 3 genera of Tr bacteria were isolated only on BHI, TSA and PCA media respectively, while the …
Changes Of Chemical Components Of Tibetan Tea During Pile Fermentation Process, Deng Junlin, He Yanghang, Chen Jian, Liu Gang, Xia Chen
Changes Of Chemical Components Of Tibetan Tea During Pile Fermentation Process, Deng Junlin, He Yanghang, Chen Jian, Liu Gang, Xia Chen
Food and Machinery
Objective: The changes in the main chemical components in water extracts of Tibetan tea during the pile fermentation process were investigated. Methods: Research was done on tea samples and water extracts from various fermentation stages of Tibetan tea. Soluble solids, soluble sugars, total polyphenols, total flavonoids, and in vitro antioxidant activity (ABTS and DPPH) were all examined. Additionally, ultra-performance liquid chromatography (UPLC) was used to find theophylline, caffeine, gallic acid (GA), and 8 catechins monomers. By using enzyme-linked immunoassay, the amount of theaflavin, thearubigin, and theabrownin were determined. Results: The soluble solids in Tibetan tea reduced and then slightly increased …
Evaluation Of The Performance Of Enrofloxacin In The Detection Of Egg By Quantum Dot Microsphere Immunochromatography Strip, Zhang Fusheng, Wang Yuchen, Lu Lisheng, Deng Jiajun, Chen Junsong, Yang Linfen, Guo Jing, Wu Renwei, Lai Weihua
Evaluation Of The Performance Of Enrofloxacin In The Detection Of Egg By Quantum Dot Microsphere Immunochromatography Strip, Zhang Fusheng, Wang Yuchen, Lu Lisheng, Deng Jiajun, Chen Junsong, Yang Linfen, Guo Jing, Wu Renwei, Lai Weihua
Food and Machinery
Objective: This study aimed to realize rapid on-site screening of enrofloxacin in eggs. Methods: According to the requirements of the “Maximum residue limit of 41 veterinary drugs in the national food safety standard” and the “Opinions on regulating the use of rapid food testing” issued by the State Market Supervision and Administration in January 2023, the spiked samples at three concentration levels of enrofloxacin were prepared. Fifty blank samples and fifty spiked samples at a concentration level of 0.5 time the standard limit requirement (5 μg/kg) were used to evaluate the false positive rate of the rapid detection method. Fifty …
A Fluorescence Elisa Based On Dsdna-Cuncs For The Detection Of E. Coli O157:H7 In Milk, Cao Wenkai, Shan Shan, Liu Daofeng, Peng Juan, Xing Keyu, Lai Weihua
A Fluorescence Elisa Based On Dsdna-Cuncs For The Detection Of E. Coli O157:H7 In Milk, Cao Wenkai, Shan Shan, Liu Daofeng, Peng Juan, Xing Keyu, Lai Weihua
Food and Machinery
Objective: This study aimed to developed a novel fluorescent enzyme-linked immunosorbent assay method for the sensitive detection of E. coli O157:H7 in milk samples. Methods: The pyrophosphate-Cu2+ coordination complex was hydrolyzed by alkaline phosphatase, and Cu2+ was released from copper nanoclusters as signal reporting probes. Key factors such as Cu2+ concentration, pyrophosphate concentration, and DNA template concentration and length were optimized. Results: Under the control of the optimized conditions, the method exhibited a good linear relationship (R2=0.980 8) with the target E. coli O157:H7 in the range of 5×104~1×108 CFU/mL. The …
Determination Of Acrylamide In Fried Foods By High Performance Liquid Chromatography Based On Quechers, Dong Wenjing, Dai Jinbo, Nie Rongrong, Shen Jie, Ye Caiping, Cai Zhitao
Determination Of Acrylamide In Fried Foods By High Performance Liquid Chromatography Based On Quechers, Dong Wenjing, Dai Jinbo, Nie Rongrong, Shen Jie, Ye Caiping, Cai Zhitao
Food and Machinery
Objective: This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. Methods: The acrylamide in fried foods were extracted by methanol as extraction solvent and used C18 and Z-Sep+ as clean up materials. Then separated it with C18 liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm. Results: This method showed a good linearity (R2>0.999) of acrylamide in the range of 0.1～2.0 mg/L and the limits of detection was 0.007 mg/kg. …
Determination Of Zn2+ Cd2+ Pb2+ In Food Base On Bi-Co-Btc Electrochemical Sensor, Ding Kewu, Dai Lili, Huang Dihui, Sun Zhongwei, Ye Ruihong
Determination Of Zn2+ Cd2+ Pb2+ In Food Base On Bi-Co-Btc Electrochemical Sensor, Ding Kewu, Dai Lili, Huang Dihui, Sun Zhongwei, Ye Ruihong
Food and Machinery
Objective: This study focused on the preparation of a new electrochemical sensor for detection of heavy metal content in food. Methods: In this study, a new type of bismuth-based metal-organic framework was prepared by hydrothermal method. 1,3,5-benzenetricarboxylic acid （H3BTC） was used as a ligand, which supplemented by bismuth nitrate pentahydrate [Bi（NO3）3 5H2O] and cobalt nitrate hexahydrate [Co（NO3）2·6H2O] metal salts to prepare novel bismuth-based metal-organic frameworks. Bi-based metal-organic framework composites supported by multi-walled carbon nanotubes were prepared by ultrasonic self-assembly. The surface of glassy carbon electrode （GCE） was …
A Study On The Application Of Non-Prosecution Of Criminal Compliance By Food Production And Operation Enterprises, Cai Kunpeng
A Study On The Application Of Non-Prosecution Of Criminal Compliance By Food Production And Operation Enterprises, Cai Kunpeng
Food and Machinery
With the current criminal compliance pilot, how to apply it correctly in the field of food safety is a new research direction. Starting from the criminal behavior of substantive law, this paper probes into the rationality of applying compliance non-prosecution in food production and operation enterprises, and through the analysis of the application of criminal compliance non-prosecution, puts forward the measures for applying the system in the field of food safety.
Simulation Analysis Of Flow Channel Of Different Twin-Screw Extruder With Different Groove Depth, Zhang Yiming, Huang Zhigang, Yang Yanan
Simulation Analysis Of Flow Channel Of Different Twin-Screw Extruder With Different Groove Depth, Zhang Yiming, Huang Zhigang, Yang Yanan
Food and Machinery
Objective: The flow channel distribution of polylactic acid （PLA） in different groove depths of a double screw extruder was discussed. Methods: Three kinds of screw elements with different depth of screw groove and their corresponding flow channel models were established by Solidworks software. Polyflow fluid simulation software was used for numerical simulation, and FieldView software was used for numerical analysis of post-processing results. The pressure field, shear rate field, viscosity field and residence time distribution curve （RTD） of polylactic acid （PLA） in three different screw extruders with different groove depths were studied. Results: The depth of the screw groove was …
Prediction Method Of Fragrant Pear Weight Based On Kinect Camera, Zhang Runzhi, Zhang Xiao, Wu Gang
Prediction Method Of Fragrant Pear Weight Based On Kinect Camera, Zhang Runzhi, Zhang Xiao, Wu Gang
Food and Machinery
Objective: Aiming to obtain the weight of fragrant pear quickly to provide a basis for developing the fragrant pear grading device. Methods: This method acquired RGB-D images of fragrant pear by Kinect camera and converted them into point cloud data. The point cloud data was pre-processed and interpolated to generate a fragrant pear model. Then calculated the size parameter of the fragrant pear model. Finally, using the fragrant pear's volume predicted its weight. Results: Experimental results showed that the average relative error of the volume was 2.8%. Then the volume of fragrant pears was calculated by the error-compensated measurement method …
Fruit Classification System Based On The Pressure Sensor Coupled With Support Vector Machine, Wang Feifei, Liu Peng, Sun Fengwei, Zhou Qiong
Fruit Classification System Based On The Pressure Sensor Coupled With Support Vector Machine, Wang Feifei, Liu Peng, Sun Fengwei, Zhou Qiong
Food and Machinery
Objective: To improve fruit classification accuracy while considering low computational cost and low sensor cost. Methods: A fruit classification system based on capacitive pressure sensor was proposed. The system used support vector machine algorithm with a Gaussian kernel function (GKF-SVM) to classify fruits. The capacitive pressure sensors used were made of thin copper sheets and a layer of vinyl acetate, and these sensors were fixed to the thumb and index finger of a polyamide spandex glove that simulates a robotic hand. The obtained capacitance value was expressed in the form of digital level, and the data was extracted by data …
Identification Method Of Canned Food For Production Line Sorting Robot Based On Improved Pso-Svm, Gao Haiyan, Gao Jinyang, Wang Weicheng
Identification Method Of Canned Food For Production Line Sorting Robot Based On Improved Pso-Svm, Gao Haiyan, Gao Jinyang, Wang Weicheng
Food and Machinery
Objective: To solve the problems of poor accuracy and low efficiency in target recognition methods for existing sorting robots in food production lines. Methods: On the basis of the analysis of the binocular vision food sorting system, a combination of improved particle swarm optimization algorithm and support vector machine was proposed for target recognition of food sorting robots. By improving the particle swarm optimization algorithm to optimize support vector machine parameters, an optimized support vector machine classification model was obtained. The classifier was trained for both global and local features, and feature weight coefficients were dynamically assigned to obtain the …
Research Progress Of Food Packaging Defect Detection Based On Machine Vision, Ge Minghui, Zhang Jun, Lu Huijuan
Research Progress Of Food Packaging Defect Detection Based On Machine Vision, Ge Minghui, Zhang Jun, Lu Huijuan
Food and Machinery
Food packaging can develop defects during the production process due to various factors. The types of packaging defects are numerous with complex background. Machine vision detection, which uses visual imaging and computer information processing to complete tasks such as identification, detection, and measurement of packaging, has faster execution speed and higher accuracy compared to traditional manual inspection. This can significantly improve the degree of production automation. This article analyzes the common defects in food packaging and their causes, introduces traditional machine vision detection algorithms, and explores the research application of deep learning algorithms in food packaging defect detection. It also …
Design Of Spherical Fruit Packing Machine Based On Ahp/Ad/Triz, Zuo Bin, Wang Renzhong, Wang Min
Design Of Spherical Fruit Packing Machine Based On Ahp/Ad/Triz, Zuo Bin, Wang Renzhong, Wang Min
Food and Machinery
Objective： The paper aims to solve the large amount of packing for spherical fruit packing with unstable and unshapen with foam. Methods： A product design method based on AHP, AD and TRIZ integration was proposed in view of user demands. The weight and ranking of customer demands was obtained through AHP, the high-weights of design elements was converted to functional requirement. Then, the mapping between functional domain and physical domain of design elements was completed by means of AD axiomatic design. The design parameter sets of bevel gear packaging mechanism, spiral auxiliary mechanism, cutter mechanism and tension control mechanism were …