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Articles 1561 - 1590 of 4816
Full-Text Articles in Food Biotechnology
Preparation And Adsorption Properties Of Microcrystalline Cellulose From Coffee Nut Shell, Wang Shuo, Li Sen, Li Jia-Yi, Chen Yu, Luo Lei
Preparation And Adsorption Properties Of Microcrystalline Cellulose From Coffee Nut Shell, Wang Shuo, Li Sen, Li Jia-Yi, Chen Yu, Luo Lei
Food and Machinery
Objective： This study focus on preparing microcrystalline cellulose with high adsorption capacityfromcoffee shells. Methods: Acid hydrolysis method was employed to prepare microcrystalline cellulose and the effects of acid hydrolysis time, acid hydrolysis temperature, percentage of acid and the ratio of material to solvent on the yield and adsorption capacity of microcrystalline cellulose were investigated. Furthermore, orthogonal experiment was taken to optimize the process parameters. Results: The optimum preparation conditions of coffee shell microcrystalline cellulose were as follows: acid hydrolysis time of 95 min, hydrochloric acid mass fraction of 16%, material to solvent ratio of 1∶22 （g/mL） and acid hydrolysis temperature …
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Food and Machinery
Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% …
Study On The Influence Of Moisture Content Of Cut Tobacco In Thin-Board Drying Process On The Aroma Components And Smoking Quality Of Granular Flavored Cigarettes, Li Chao, Liu Jin-Yun, Hu Yan, Li E-Xian, Wu Yi-Qin, Wang Qing-Hua, Cai Jie-Yun
Study On The Influence Of Moisture Content Of Cut Tobacco In Thin-Board Drying Process On The Aroma Components And Smoking Quality Of Granular Flavored Cigarettes, Li Chao, Liu Jin-Yun, Hu Yan, Li E-Xian, Wu Yi-Qin, Wang Qing-Hua, Cai Jie-Yun
Food and Machinery
Objective: To study the influence of different moisture content in the drying process of the sheet on the composition and content of aroma substances in test samples of different batches of granular cigarettes of the same specification. Methods: A static headspace-gas chromatography-mass spectrometry （HS-GC/MS） method was established. The 2-phenethyl acetate was used as the internal standard. The NIST library were used to search for qualitative and internal standards. Quantitatively, the aroma components in two different batches （A, B） samples of the domestic commercial granular aroma cigarette brand R were determined. Results: ① When the moisture content was 15%, the main …
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Food and Machinery
In this paper, the main types of aflatoxins were analyzed, the mass spectrometry detection methods of aflatoxins and the application of mass spectrometry detection of aflatoxins in food were reviewed, and the future development direction of aflatoxins was prospected.
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
Food and Machinery
No abstract provided.
Detection Of Cherry Defects Based On Improved Faster R-Cnn Model, Wei Ran, Pei Yue-Kun, Jiang Yan-Chao, Zhou Pin-Zhi, Zhang Yong-Fei
Detection Of Cherry Defects Based On Improved Faster R-Cnn Model, Wei Ran, Pei Yue-Kun, Jiang Yan-Chao, Zhou Pin-Zhi, Zhang Yong-Fei
Food and Machinery
Objective: To improve the efficiency of cherry classification and sorting in industrial environment. Methods: An improved cherry defect recognition and sorting model based on Faster R-CNN framework was proposed. Results: By comparing VGG16, MobileNet-V2 and ResNet50 network, the effect of Resnet50 network was the best, the improved Faster R-CNN model had 97.75%, 99.77%, 98.90%, 97.56%, 96.67%, 98.80% of detection precision for cherry fissure, twinning, growth stimulation, mildew, Browning rotten and intact fruit, respectively. The average detection accuracy of the improved Faster R-CNN model was 98.24%, which was higher than other models, and the detection speed was 31.16 frames/s. Conclusion: The …
Analysis On The Lamina Shape Requirement Of Flaky Tobacco For Slim Cigarettes, Tian Zhen, Hu Zong-Yu, Xu Qiang, Zhang Yu-Hai, Ji Ming-Yang, Chen Chao, Huang Chang-Geng, Ge Ni-Zhi, Xu Ru-Yan
Analysis On The Lamina Shape Requirement Of Flaky Tobacco For Slim Cigarettes, Tian Zhen, Hu Zong-Yu, Xu Qiang, Zhang Yu-Hai, Ji Ming-Yang, Chen Chao, Huang Chang-Geng, Ge Ni-Zhi, Xu Ru-Yan
Food and Machinery
Objective: This study focus on determining the lamina shape requirement of flaky tobacco in slim cigarettes. Methods: Six characterization methods of lamina shape were systematically developed by image analysis technique, and the most suitable characterization method of leaf blade shape was determined by the conformance of lamina shape coefficient and visual decision. The lamina shape coefficient database was established by using flaky tobacco from the regional processing center of China Tobacco Jiangsu Industrial Co., Ltd.. Simulation Study on the requirement of lamina shape was conducted based on simulation cutting model, and 114 samples were prepared to discuss the requirement of …
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Food and Machinery
This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing
Food and Machinery
Objective: The diversity of bacteria and fungi during the processing of black powder was analyzed by high-throughput sequencing technology. Methods: For each part of the workshop for the sampling, use the Nanodrop samples quality after PCR amplification, the data quality control, through the sequence splicing, filtering, and optimizing sequence, and then OTU clustering and comments were conducted. Results: The relative content of Curtobacterium in grain flushing and mixing powder was higher, and baking had little effect on bacteria. Irradiation had a noticeable effect on reducing bacteria, and brachybacter could be reduced by order of magnitude after irradiation. The analysis of …
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles, Qian Xin, Zhou Wen-Hua, Li Liang-Yi, Tan Yu-Heng, Hu Han, Zhang Yu-Xin
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles, Qian Xin, Zhou Wen-Hua, Li Liang-Yi, Tan Yu-Heng, Hu Han, Zhang Yu-Xin
Food and Machinery
In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed. At present, the application of physical method, enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized, and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.
Theoretical Systems And Practical Experiences Of Japanese Food Education And Their Enlightenments For Relative Implementation In China, Su Jia
Food and Machinery
The implementation system and practical development of food education in Japan was systematically introduced, and an all-round development proposal of food education in China was put forward, including further improving the construction and top-level design of food education system, building a food education teaching system focusing on school education and establishing a comprehensive food education model with the participation of multiple social subjects.
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education, Chen Di, Feng Mei
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education, Chen Di, Feng Mei
Food and Machinery
To explore the internal collaborative relationship between “food education” and “Five Education” of morality, intelligence, sports, beauty and labor. Practical investigation, domestic and foreign research and analysis, and interpretation of relevant theories were used. In the coordination of “food education” and “Five Education” of morality, intelligence, sports, beauty and labor, the food education and five education have the consistency of macro objectives and the integration of educational contents; In terms of logical connection, food education is the basis of the five education, and food education and five education promote each other. It is necessary to establish a perfect curriculum system, …
Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education, Li Xiao-Yan
Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education, Li Xiao-Yan
Food and Machinery
In order to improve people's physical quality and explore the road of modern food education with Chinese characteristics, the concept of food education in Chinese food culture should be deeply analyzed and explored. Taking the traditional food culture as the starting point and foothold, this paper summarizes the advanced views of food education, such as homology of medicine and food, festival of food and etiquette of food. This paper analyzes the relationship between traditional diet and modern food education, and holds that food education is an important way to carry forward traditional food culture, and traditional food culture is the …
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
In order to provide enlightenments for Chinese social groups to start and improve front of package （FOP） labeling, this study employed case studies of the choices logo in Netherlands through official materials from the Choices International Foundation. It was found that the choices logo whose icon is a tick, evaluates the nutritional value of food based on threshold values of saturated fat, trans fat, sodium, added sugar and dietary fiber. Nutritional standards of the choices logo was required to be revised every four years. The choices logo could be applied to prepackaged foods, fresh edible products and dishes. Therefore, China …
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Study On Soft Governance Of Rural Food Safety, Huang Jun
Study On Soft Governance Of Rural Food Safety, Huang Jun
Food and Machinery
In view of the main sticking points of rural food safety governance in practice, such as the hidden lack of grass-roots government, the limited governance ability and autonomy of village level organizations, the lack of food safety awareness and the virtual soft governance mechanism, this paper puts forward the soft governance model of promoting rural food safety, and points out that it is necessary to determine the territorial responsibility of the government and strengthen the governance function of rural food safety; Strengthen the capacity-building of food safety management and food safety publicity and education of village organizations; Build a soft …
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Food and Machinery
Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T21）, immobilized water T22） and free water （T23） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water …
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Food and Machinery
Objective: The aim is to establish a rapid, efficient and simultaneous detection method for various pesticide residues in eggs. Methods: QuEChERS combined with UHPLC-MS/MS was successfully used to detect 19 kinds of pesticide residues in eggs. Results: The limit of detection （LOD） and quantification （LOQ） of this method were （0.39±0.66） and （1.28±2.17） μg/kg, respectively. The recoveries of standard pesticides and relative standard deviations ranged from 79.25% to 102.14% and from 9.34% to 16.72%, respectively. Except for famoxadone, the correlation coefficients of linear equations for all pesticides were close to 0.999. The total frequency of 19 kinds of pesticides detected in …
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components, Sun De-Wei, Xie Qiang, Li Jin-Wei, Liu Yuan-Fa
Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components, Sun De-Wei, Xie Qiang, Li Jin-Wei, Liu Yuan-Fa
Food and Machinery
Objective： Antarctic krill lipids are rich in omega-3 polyunsaturated fatty acids （ω-3 PUFA, mainly, EPA and DHA, phospholipids （PL）, as well as natural antioxidants, such as astaxanthin, and they have important physiological functions. It is of practical value to develop a new preparation method of Antarctic krill oil and further study its volatile components. Methods： The optimum conditions of the subcritical butane extraction were determined based on the response surface methodology （RSM）. Gas chromatography-mass spectrometry （GC-MS） was used to determine the volatile components of krill oil prepared by a new process. Results： Referring to the actual operation procedure, the optimum …
Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization, Zhang Li-Xin, Yang Cui-Fang, Chen Jie, Wang Ya-Ming, Zhang Xiao
Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization, Zhang Li-Xin, Yang Cui-Fang, Chen Jie, Wang Ya-Ming, Zhang Xiao
Food and Machinery
Objective: The sugar content in apple directly affects its taste. The near infrared spectrum data of apples were collected in the wavelength range of 900~1 700 nm to detect the sugar content nondestructively in conjunction with the chemometrics method. Methods: Firstly, the spectral data were corrected by baseline, scattered, smoothed, and scaled in turn, and then the best preprocessing method was selected by minimizing the root mean square error of cross-validation. Secondly, 7 and 52 feature variables were selected by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) respectively. Finally, the linear PLS model and nonlinear ELM model …
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Food and Machinery
Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time …
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Food and Machinery
Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical …
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin …
Design And Research Of A Control System For Boxed Food Packing, Li Yu-Na, Chen Rui-Hong
Design And Research Of A Control System For Boxed Food Packing, Li Yu-Na, Chen Rui-Hong
Food and Machinery
Objective: This study focuses on improving the adaptability and efficiency of packing machine. Methods: According to the needs of the current packing industry, the packing methods of boxed food, comprehensively using PLC, servo motor, touching screen and other technologies were investigated, and a set of packing workstation control system for rapid switching of different products were developed, through addressing algorithm, point call, point arrangement and other technical methods. Results: the system could control the boxed food on the conveyor belt through the absolute coordinates of the servo, and quickly complete the grasping, moving, packing and other actions. Conclusion: Through calculation, …
Dilemmas And Countermeasures Of Food Education Practices For Athletes, Cai Li-Xia
Dilemmas And Countermeasures Of Food Education Practices For Athletes, Cai Li-Xia
Food and Machinery
Taking the development of domestic and foreign theories and practices of food education as an opportunity, the main problems existing in the current dietary nutrition management of athletes in China was discussed, and a basic practical model of athletes’ food education was proposed, based on promoting balanced nutrition management and improving sports performance. The audience groups, food education subjects, basic principles and implementation strategies involved in the practice mode were analyzed respectively.
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Food and Machinery
In this paper, the research progress of microplastics pollution in food in recent 10 years were summarized. The policies and regulations of microplastics pollution prevention at home and abroad were reviewed, and then suggestions were put forward for the prevention and control of microplastic pollution in Chinese food. It is suggested to combine with the tertiary prevention theory, including three sections of strict prevention at the source, strict control of transmission and strict control at the end.
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Food and Machinery
This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Food and Machinery
Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, …
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Food and Machinery
Objective: In order to solve the difficulty of multi-gas dynamic monitoring and early warning of fruit spoilage. Methods: Based on the gas sensor, the fruit spoilage sensor detection system was developed, and the gas sensor module, data acquisition module and other modules were designed. Developed inspection software and integrated inspection system.Taking apple as the verification object, the response difference and change law of the gas sensor before apple corruption were analyzed. Results: The linear discriminant analysis, k-nearest neighbor and back-propagation artificial neural network （BP-ANN） chemometric methods were used to establish the classification model of apple before spoilage. The recognition rate …