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Articles 61 - 90 of 399
Full-Text Articles in Food Biotechnology
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo
Food and Machinery
Insoluble dietary fiber of potato slag was chosen to modify with superfine grinding using colloid mill. Inter-tooth space,of colloid mill, material-to-liquid ratio, treatment time are optimized by single-factor and orthogonal designed experiment and are defined with solubility process. Results shown optimum modified conditions of colloid mill: inter-tooth space 8.00 μm, 3 000 r/min for 5 min, material-to-liquid ratio 1∶60. Under these conditions, the solubility is 18.33%.
Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain, Li Kang, Zheng Jianguo, Wu Daqing
Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain, Li Kang, Zheng Jianguo, Wu Daqing
Food and Machinery
Cold chain has become an important guarantee for world's countries to improve the quality of fresh agricultural products circulation condition, ensure food safety, increase agricultural product added value and promote agricultural products to the international market. But there is a certain gap between our country’s cold chain and developed countries’ in technology, equipment ownership and overall system management level. On the basis of analyzing the research on cold chain management at home and abroad, this paper compares and analyses some of the major issues in cold chain: inventory, logistics system planning, safety and quality, coordination mechanism and the key technical …
Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction, Chen Xuan, Zhou Bo, Wang Zhoujun, Zhong Haiyan
Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction, Chen Xuan, Zhou Bo, Wang Zhoujun, Zhong Haiyan
Food and Machinery
The peony seed oil is identified as new resources food in the laws, which can be applied to functional food, cosmetics, health care and other industries. The enzyme-assisted aqueous is a safe, efficient, and green method. Mainly discusses the basic composition of peony seed and its oil features, and analyzes the key factors of enzyme-assisted aqueous method for extraction of peony seed oil, which offers development direction in the crude enzyme extraction, enzymatic demulsification, immobilized enzyme technology.
Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient, Li Bin, Lei Yue, Meng Xianjun, Jiao Xinyao, Zhang Jiacheng, Wang Weisheng, Xu Qiang, Gao Ningxuan
Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient, Li Bin, Lei Yue, Meng Xianjun, Jiao Xinyao, Zhang Jiacheng, Wang Weisheng, Xu Qiang, Gao Ningxuan
Food and Machinery
For the its unique flavor, rich nutrients and multifunctionality, blueberry is highly popular. The nutritional value of blueberry is summarized, especially its healthy function in protecting eyesight, antioxidation and enhancing memory ability. Also, the current development situation of extractive technique of active ingredient in blueberry is reviewed and the prospect of blueberry is presented, aiming to provide a reference for further development of blueberry.
Review And Perfection Of Criminal Law System In Food Safety Crime, Tan Yaying
Review And Perfection Of Criminal Law System In Food Safety Crime, Tan Yaying
Food and Machinery
Food safety crime has caused a serious threat to people's life and health, so it must be in the criminal law. However, through the criminal law regulation of food safety crime, some important links of food safety, the crime of holding type were found, which was not included in the criminal law, some key concepts lack of clear definition, and the fine penalty lack of clear sentencing standards. It is necessary to take food logistics and agricultural products into the criminal legislation, to clear the sentencing standards of the fine penalty, to bring the crime of possession into the relevant …
Inactivation Of Escherichia Coli O157:H7 And Shiga Toxin Producing E. Coli (Stec) Throughout Beef Summer Sausage Production And The Use Of High Pressure Processing As An Alternative Intervention To Thermal Processing, Eric L. Oliver
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Escherichia coli O157:H7 and six additional serogroups of Shiga Toxin-producing E. coli (STEC-7) have been implicated in foodborne illness outbreaks related to fermented sausage products and are considered adulterants by the USDA-FSIS. The objective of this study was to evaluate high pressure processing (HPP) as an alternative to thermal treatment to reduce STEC-7 meeting the USDA-FSIS performance standards (5.0-log reduction). A rifampicin-resistant, non-pathogenic E. coli (surrogate) cocktail, was used in manufacturing testing. Sausages were fermented at ~42.2°C, slowly increased to 54.4°C internal temperature, cold showered, and chilled for 6 hours. Sampling occurred post-fermentation (PF; pH 5.0), internal temperature 48.9°C (I-48.9°C), …
Determination Of Mercury Content In The Food Paper-Plastic Composite Packaging Materials, Peng Xianglian, Fu Hongjun
Determination Of Mercury Content In The Food Paper-Plastic Composite Packaging Materials, Peng Xianglian, Fu Hongjun
Food and Machinery
A method for determining mercury content in the food paper-plastic composite packaging materials with wet digestion-atomic fluorescence spectrometry was developed. The sample of 0.500 0 g with 10 mL of concentrated nitric acid and 2 mL of hydrogen peroxide digestion 4 h could get the best results. The best optimized atomic fluorescence spectrometer detection conditions of mercury were as followed: a negative high voltage of 210 V, the shielding gas flow rate of 900 mL/min, the carrier gas flow rate of 500 mL/min, injection volume of 0.5 mL, the Hg lamp current of 10 mA, the atomizer height of 10 …
Simulation Analysis On A Stuffing Machine Molding Cutter Based On Solidworks, Xu Huajun, Tang Ping
Simulation Analysis On A Stuffing Machine Molding Cutter Based On Solidworks, Xu Huajun, Tang Ping
Food and Machinery
No abstract provided.
Development Of Green Walnut Peeling Machine Block, Wu Dongze, Zheng Jiahong, Liang Jinsheng, Niu Shuoya
Development Of Green Walnut Peeling Machine Block, Wu Dongze, Zheng Jiahong, Liang Jinsheng, Niu Shuoya
Food and Machinery
Combined with the green walnut peel machine exist peeling the peel into a drip shape, design a kind of economical and practical green walnut peel block machine on the study of green walnut peel principle, which has carried on the design of cylinder, peeling mechanism. The structure of the machine is simple, convenient, economic, and safety. The efficiency of green walnut peel is about 98.33%，and the damage rate is 2%. It reduces the machine corrosion by the green peel juice from the peeling process and environmental pollution, which has a very good development prospect.
Effect Of Pulsed High Pressure Treatment On Preservative Properties Of Vacuum-Packed Roast Chicken, Liu Qinhua, Li Bin, Pan Runshu, Ma Hanjun
Effect Of Pulsed High Pressure Treatment On Preservative Properties Of Vacuum-Packed Roast Chicken, Liu Qinhua, Li Bin, Pan Runshu, Ma Hanjun
Food and Machinery
In order to evaluate the effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken, the amount of microorganism, the amount of lactic bacteria, pH value, TBARS value, sensory evaluate were studied. Results showed that pulsed high pressure treatments were effective in reducing microbial populations of roast chicken, and the microbial populations were lower over the storage period; the pH value and the TBARS value increased by pulsed number increasing, and they increased first and then decreased over the storage period; the effect of pulsed high pressure treatment on the sensory quality of roast chicken was negligible. …
Study On Contact Pressure And Mechanical Damage Of Apple Under Compression Using Pressure-Sensitive Film, Feng Zhe, Wu Jie
Study On Contact Pressure And Mechanical Damage Of Apple Under Compression Using Pressure-Sensitive Film, Feng Zhe, Wu Jie
Food and Machinery
In order to accurately predict the bruise area of apple subjected to compressive loading, the pressure distribution characteristics for apple compressed at different loads was investigated by the pressure-sensitive film technique combined with apple bruise measurements. Furthermore, the relationship between contact pressure area and bruise area was investigated and the range of pressure area that closed to the bruise area was determined. The result showed that the value of apple flesh failure stress was 0.29 MPa. Pressure distribution on the pressure-sensitive film showed that pressure of 020～0.40 MPa accounted for 72% of the total pressure area and taken the major …
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma, Diao Ya, Shen Heding, Cheng Zhiqing, Yao Lixiang
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma, Diao Ya, Shen Heding, Cheng Zhiqing, Yao Lixiang
Food and Machinery
The optimal enzymolysis processing for Onchidium struma muscle protein extraction by trypsin was investigated by response surface methodology and orthogonal design on the basis on the basis of single factor. The results showed that the optimum enzymolysis processing conditions via response surface methodology were as followed: enzymolysis temperature 45 ℃, enzymolysis time 2.3 h, pH value 9.0 and liquid-solid rate 92︰1(V︰m). And by the Orthogonal design, were enzymolysis temperature 45 ℃, enzymolysis time 2 h, pH value 9.0 and liquid-solid rate 90︰1(V︰m). The extraction protein rates by these of two methods were 8.74% and 8.52% respectively.
Effect Of Matrix On Glassy Carbohydrate Products Comprising Sweet Orange Oil, Chang Dawei, Liu Shuxing, Liu Ning
Effect Of Matrix On Glassy Carbohydrate Products Comprising Sweet Orange Oil, Chang Dawei, Liu Shuxing, Liu Ning
Food and Machinery
Encapsulation in glassy carbohydrates via extrusion is the low temperature technology and considered to be suitable for encapsulating heat-sensitive materials. The selection of matrix is the important factor. The temperatures of extruder barrel were T1 (65 ℃)，T2 (85 ℃)，T3 (105 ℃) and T4 (95 ℃). Screw speed was 60 r/min and the feeding speed was 1.2 kg/h. The effects of matrix including maltodextrin, maltodextrin added sucrose and maltodextrin added modified starch on the extrudates was investigated. The results showed that the extruded products were the glassy state. The glass transition temperature (Tg) of the …
Application Of Rice Husk Lignin In The Polyurethane Foam, Shi Gang, Zhu Qinfu, Jiang Shuai, Zhang Xin, Ni Caihua, Li Ying
Application Of Rice Husk Lignin In The Polyurethane Foam, Shi Gang, Zhu Qinfu, Jiang Shuai, Zhang Xin, Ni Caihua, Li Ying
Food and Machinery
Due to the high-cost and non-renewable materials for producing polyurethane foam, the lignin of rice as raw material, partially substituting phenol, was to synthetize lignin polyurethane foam. Firstly, the lignin was extracted from rice through ethyl alcohol. Then, the lignin was modified by epoxy chloropropane to increase the number of hydroxyl groups. The modified lignin was readily soluble in the polyether polyol, and could replace part of polyether polyol to mix with isocyanate and other additives developing resource-efficient polyurethane foam. This study not only provides the feasible solution of producing lignin polyurethane foam, but also makes effective use of agricultural …
Effect Of Xanthan On Gelling Properties Of Myofibrillar Protein-Soy Protein Composite With Various Salt Levels, Lin Yuhui, Li Pengpeng, He Zhiyong, Qin Fang, Wu Shengfang, Chen Jie
Effect Of Xanthan On Gelling Properties Of Myofibrillar Protein-Soy Protein Composite With Various Salt Levels, Lin Yuhui, Li Pengpeng, He Zhiyong, Qin Fang, Wu Shengfang, Chen Jie
Food and Machinery
No abstract provided.
Influence Of Protein And Starch On Commercial Cigarette Sensory Quality By Partial Least Square Regression, Su Jiakun, Luo Juanmin, Xu Da, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Influence Of Protein And Starch On Commercial Cigarette Sensory Quality By Partial Least Square Regression, Su Jiakun, Luo Juanmin, Xu Da, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Food and Machinery
The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of protein and starch contents on sensory quality of 10 different kinds of commercial cigarettes. The results showed that there were significant negative correlation between protein, starch and astringency, throat irritation, nasal irritation, indicating that the lower protein and starch content in tobacco, the lower astringency, throat irritation, nasal irritation and higher sensory quality.
Optimization On Tobacco Powder Extracts By Maillard Reaction, Li Xinqin, Zhang Jing, Tian Zhaofu, Li Zhihua, Zhang Peng, Bai Jiafeng, Yu Jingyang, Long Zhangde, Zhang Xiaoming
Optimization On Tobacco Powder Extracts By Maillard Reaction, Li Xinqin, Zhang Jing, Tian Zhaofu, Li Zhihua, Zhang Peng, Bai Jiafeng, Yu Jingyang, Long Zhangde, Zhang Xiaoming
Food and Machinery
Different kinds of amino acids and saccharides were added to the concentrated tobacco extract for Maillard reaction. Based on the results of single factor tests, the optimized reaction conditions were as follows: ratio of xylose to glycine 2∶1(m∶m), xylose addition 6%, initial pH 6.5, reaction temperature 100 ℃, reaction time 3 h. The evaluation results demonstrated that the toast aroma of Maillard reaction products of xylose and glycine was enhanced significantly, and accompanied by significant reduction of offensive odor and wood. Furthermore, the flavor of product got well improved.The method of SPME was chosen to extract the volatile compounds of …
Research For Quantitative Classification Of Dry Red Wine In Uniform Color Space, Chen Xiaoyi, Zhang Junxiang, Wang Hong
Research For Quantitative Classification Of Dry Red Wine In Uniform Color Space, Chen Xiaoyi, Zhang Junxiang, Wang Hong
Food and Machinery
The experiment collected 13 samples from the bottle stored red wine which are made in the Eastern Foot of Helan Mountain, 2012 and 2013. Method by ultraviolet spectrophotometer. Quantitative appraisal of color of red wine is established according to the parameters of hue (H*), saturation(C*) and brightness(L*) are analyzed in CIE L*a*b* (recommended by International Commission on Illumination). The hue is divided into 3 levels, the chroma is divided into 5 levels, the lightness is divided into 5 levels. construct the CIE L*a*b* model …
An Edge Detection For Sunflower Seeds Based On Improved Canny Algorithm, Xu Can, Zhang Qiuju
An Edge Detection For Sunflower Seeds Based On Improved Canny Algorithm, Xu Can, Zhang Qiuju
Food and Machinery
Aiming at the edge-detection for a class of objects of irregular shape, such as sunflower seeds, but the traditional Canny algorithm has many shortcomings. This paper proposed three improvements: ① The adaptive high threshold method based on the gradient statistic difference was to overcome the problem that the traditional Canny algorithm might lose part valid edge information when the gray of goals and background in the image had a relatively wide change, which had higher signal-to-noise ratio; ② It proposed an algorithm of extending at the endpoints based on the gradient direction was made up for the defect of getting …
Study On Volatile Flavor Compounds In Different Parts Of Dairy Veal Calf, Yuan Qi, Luo Aiping, He Guangzhong, Zhou Guojun
Study On Volatile Flavor Compounds In Different Parts Of Dairy Veal Calf, Yuan Qi, Luo Aiping, He Guangzhong, Zhou Guojun
Food and Machinery
Determined the difference of brisket, tenderloin, topside from 120 d dairy veal calf. The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS. The results showed that: the same type of volatile flavor compounds was different in different parts of the veal. Brisket had the least amount of aldehydes, which was only 32.181%. Brisket had the largest amount of hydrocarbons, which is twice as much as tenderloin, and topside. Topside had the lowest level of ketones, which is only 2.928%. Different parts of meat sample had different type and proportion of total volatiles flavor compounds. …
Effects Of Quinolones On Hemolymph Enzymes Of Chinese Mitten Crab, Eriocheir Sinensis, Wang Haichao, Zhang Xingtao, Dong Zeng, Wu Xiao
Effects Of Quinolones On Hemolymph Enzymes Of Chinese Mitten Crab, Eriocheir Sinensis, Wang Haichao, Zhang Xingtao, Dong Zeng, Wu Xiao
Food and Machinery
Norfloxacin, ofloxacin and enorfloxacin, the most common used quinolones in aquaculture, were evaluated for the effects on hemolymph enzymes of Chinese mitten crab, Eriocheir sinensis. The hemolymphs were collected at regular time for detection of phenoloxidase(PO), peroxidase(POD), alkaline phosphatase(ALP), lysozyme(LSZ), superoxide dismutase(SOD), glutamic-oxaloacetic transaminase(AST) and glutamic-pyruvic transaminase(ALT) after Chinese mitten crab were injected intramuscularly with quinolones at concentration of 5 μg/kg. The results showed that activity of PO, POD, ALP, LSZ and SOD increased respectively(P<0.05), and the effect of enorfloxacin experimental group was very obvious(P<0.01), and decreased to the normal levels as the control group at 96 h. The activity of AST and ALT after quinolones injection showed significantly lower during the experimental period(P<0.05). These results indicated that quinolones did not result in inhibition on hemolymph immune enzyme and damage on viscera organs. Moreover, quinolones showed immune enhancement on at concentration of 5 μg/kg.
Study On Food Nutrition Of Left-Behind Children By Latent Class Model, Zhang Zhenxia
Study On Food Nutrition Of Left-Behind Children By Latent Class Model, Zhang Zhenxia
Food and Machinery
The latent class model was used to study the special group of children who lacked food nutrition, the left behind children, and the effects were also studied, including the food nutritional status and the individuals genetic and the food and nutrition intake, mothers care, and basic medical and health services. Through research and analysis, two groups of children who were left behind were identified, the food nutrition malnutrition and the food nutrition condition good, and the proportion of malnourished children was higher with 69.4%. In the Two groups of left behind children, the main difference lies in the mother care, …
Development Of A Loop-Mediated Isothermal Amplification Assay For Visual Detection Of Staphylococcus Aureus, Song Taoping, Qiu Huali, Wang Shujuan, Peng Xinkai, Yang Lixia
Development Of A Loop-Mediated Isothermal Amplification Assay For Visual Detection Of Staphylococcus Aureus, Song Taoping, Qiu Huali, Wang Shujuan, Peng Xinkai, Yang Lixia
Food and Machinery
To develop a loop-mediated isothermal amplification (LAMP) assay for visual detecting Staphylococcus aureus, 2 sets of specific primers were designed and 6 primers targeting the nuc gene was selected. The method could detect Staphylococcus aureus within 45 min at a constant temperature of 63 ℃. The sensitivity of the method was 1 pg/μL, and had no cross reaction with other pathogens. The result indicated that the LAMP assay was a rapid, specific and simple tool for field diagnosis of Staphylococcus aureus.
Research On Degenerate Primers For Detection Of Staphylococcus Aureus Enterotoxin A, B Gene, Liu Jichao, Chen Bairu, Jiang Tiemin, Chen Lijun
Research On Degenerate Primers For Detection Of Staphylococcus Aureus Enterotoxin A, B Gene, Liu Jichao, Chen Bairu, Jiang Tiemin, Chen Lijun
Food and Machinery
The degenerate primers were designed to establish a PCR assay for synchronous and fast detection of staphylococcal enterotoxin A and B. According to the sequences of SEA and SEB gene, primers were designed and used for PCR. The lengths of the amplified primers were 105 bp and 135 bp. To evaluate the specificity of PCR assay, 2 strains of SEA, SEB and 4 strains of non-SEA-B were tested by PCR. SEB was 10-fold serially diluted and amplified by PCR to verify its sensitivity. The results showed that the detection of Staphylococcus aureus enterotoxin A, B strain DNA results were positive …
Detection Of Methimazole Residue In Animal-Derived Foods By Combining Solid-Phase Extraction With High Performance Liquid Chromatography, Chi Yonghong, Yun Yaguang
Detection Of Methimazole Residue In Animal-Derived Foods By Combining Solid-Phase Extraction With High Performance Liquid Chromatography, Chi Yonghong, Yun Yaguang
Food and Machinery
The residue of antithyroid drug - methimazole in animal-derived food products was studied. The complex matrix of food products was purified by using Cleanert S C18 solid-phase extraction column and the experimental parameters including the loading solvent, washing solution and the eluent were optimized in detail. The method for the accurate and sensitive detection of trace methimazole in pig kidney, liver and muscle samples was successfully developed by combining solid-phase extraction with high performance liquid chromatography. Under the optimized experimental conditions, good recoveries (>85%) were obtained at three spiked concentrations in chosen animal-derived samples with RSD less than …
Determination Of Vitamin C In Red Globe Grape Based On Visible/Near-Infrared Diffuse Reflectance Spectroscopy, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo
Determination Of Vitamin C In Red Globe Grape Based On Visible/Near-Infrared Diffuse Reflectance Spectroscopy, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo
Food and Machinery
For establishing the determination model of vitamin C content of Red Globe Grape using visible / near infrared diffuse reflectance spectroscopy, and evaluating its application value, effects on scaling model results of different chemometry modeling methods, different spectra pretreatment methods and different effective wavelength intervals were discussed, and the samples in prediction set were used to verified the accuracy of the optimal model. The results showed that in the whole spectral range, application of modified partial least squares (MPLS) combined with first derivative, 5 points smoothing, weighted multivariate discrete correction (WMSC) could obtain the optimal calibration models, the cross validation …
Research On Application Of Cognitive Radio Wireless Sensor Networks In Food Production, Bao Yafu, Zhang Shuang, Sun Hui
Research On Application Of Cognitive Radio Wireless Sensor Networks In Food Production, Bao Yafu, Zhang Shuang, Sun Hui
Food and Machinery
Wireless sensor networks are facilitated in detecting food security and production. The key of this system is to capture the information from sensors without error. The idea of Cognitive Radio network (CRN) is used to eliminate signal interference and channel jamming in wireless sensor networks based on RFID and simulation results in Matlab shows that the modeling and analysis are valid.
Construction Of Consumer Safety Food Trust Evaluation Mechanism Under Information Exchange, Wang Zhenduo
Construction Of Consumer Safety Food Trust Evaluation Mechanism Under Information Exchange, Wang Zhenduo
Food and Machinery
One of the important reasons for the consumer's degree of trust is not high, is that consumers are hard to obtain the information generated by the corresponding safety food certification information asymmetry. This kind of information asymmetry arises because the cognitive ability to consumer overvalued, certification bodies lack of credibility, administrative organs of local protectionism, and the media reported that the distortion and food enterprise and consumer communication channels of the building neglect problem on existence. Therefore, must be taken to strengthen the publicity and education of consumers, strengthen the management and supervision of certification bodies to the establishment of …
Analysis On Mechanical Properties Of Green Walnut Based On Workbench, Zheng Jiahong, Wu Dongze, Liang Jinsheng, Niu Shuoya
Analysis On Mechanical Properties Of Green Walnut Based On Workbench, Zheng Jiahong, Wu Dongze, Liang Jinsheng, Niu Shuoya
Food and Machinery
According to the characteristics of the stress in the process of the peeling of walnut, analyzed the static characteristics of the walnut and create a geometrical model of the green walnut. By the pressure text of the green walnut under different loading direction, simulated the mechanical characteristics at the same time by using workbench. Then, by comparing the pressure test and the simulation results, two results were obtained, which proves the feasibility of the simulation analysis. In addition, the establishment of mechanical model can be also used to analyze the walnut green damage theory during the peeling process, which provided …
Motion Simulation Analysis Of Yield Monitor Device On Tomato Harvester Based On Solidworks Motion, Yuan Changfu, Zhang Hongwen, Ma Wanli, Wang Lei, Chen Mingchang
Motion Simulation Analysis Of Yield Monitor Device On Tomato Harvester Based On Solidworks Motion, Yuan Changfu, Zhang Hongwen, Ma Wanli, Wang Lei, Chen Mingchang
Food and Machinery
In order to study the influence of the initial velocity of tomato on weighing accuracy of yield monitor, a motion simulation model of yield monitor on tomato harvester was established. The tomato on the harvester was chosen for the research object. The analysis of motion process was completed by applying a method combined the motion theoretical analysis and motion simulation analysis. The results showed that in order to avoid the accuracy of the motion symmetry of tomato, tomato in the range of the load belt before entering the weighing belt is relatively static, and the initial movement speed of tomato …