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Articles 241 - 270 of 483
Full-Text Articles in Food Biotechnology
Rice From Paddy To Pantry To Plate: Mitigating Rice Blast Disease With Saponins Of Medicago, Improving Shelf Life With Crispr, And Exploring Global Cuisine Through Text Analysis, Kathryn Haydon
Graduate Theses and Dissertations
Rice is the staple food for more than half the world’s population, with nearly 500 million metric tons of rice consumed globally every year. Any risk of loss due to disease, waste, or spoilage is therefore noteworthy. This dissertation explores the passage of rice from paddy to pantry to plate, with special attention given to disease and storage life. The most important disease of rice is blast, caused by the ascomycete Magnaporthe oryzae, which can cause losses of ~30% every year. This study found that saponin-enriched root extracts of Medicago truncatula effectively kill fungal spores in vitro and reduce moderate …
Nutritional Risk And Management Measures Under Covid-19 Epidemic, Qiu Sheng
Nutritional Risk And Management Measures Under Covid-19 Epidemic, Qiu Sheng
Food and Machinery
From the perspective of nutrition, this paper mainly analyzed the nutritional risks faced by the post-epidemic era, proposed corresponding nutrition management measures for COVID-19 patients, revealed the importance of nutritional intervention in assisting the treatment of COVID-19, and put forward suggestions for the general public to achieve a reasonable nutritious diet.
Analysis Of Anthocyanins In Purple Sweet Potato Wine Before And After Fermentation By Uplc-Ms/Ms, Yuan Jiang-Yue, He Jia, Sun Jun-Jie, Rui Peng, Liu Xi-Ming
Analysis Of Anthocyanins In Purple Sweet Potato Wine Before And After Fermentation By Uplc-Ms/Ms, Yuan Jiang-Yue, He Jia, Sun Jun-Jie, Rui Peng, Liu Xi-Ming
Food and Machinery
The type and content of anthocyanins in the key production process of purple sweet potato wine were analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry （UPLC-MS/MS）. Results 8 kinds of anthocyanins with large structural differences were identified, and various anthocyanins had different changes before and after fermentation; after high-temperature cooking, the anthocyanin species in the purple sweet potato did not change, but the total anthocyanin content decreased; After being fermented into purple sweet potato wine, the yield of 8 anthocyanins is about 30%.
Prediction Of Soluble Solids In Hami Melon By Cars-Svm, Guo Yang, Guo Jun-Xian, Shi Yong, Li Xue-Lian, Liu Yan-Cen, Huang Hua, Li Ze-Ping
Prediction Of Soluble Solids In Hami Melon By Cars-Svm, Guo Yang, Guo Jun-Xian, Shi Yong, Li Xue-Lian, Liu Yan-Cen, Huang Hua, Li Ze-Ping
Food and Machinery
Soluble solid content is one of the important indexes for the internal quality analysis of Hami melon. In this study, the prediction model of soluble solid content of Hami melon was established by using near infrared spectroscopy combined with data dimension reduction method. Compared with a variety of spectral preprocessing methods, the second-order derivative was used to process the original spectrum; the preprocessed spectral data were combined with CARS and MC-UVE to extract the characteristic wavelength, and the principal component analysis was used to reduce the dimension; Finally, the spectral data of feature selection and feature extraction were used as …
Research On Omnidirectional Handling Robot Path Tracking Control Based On Improved Fuzzy Pid, Zhang Pin, Li Chang-Yong
Research On Omnidirectional Handling Robot Path Tracking Control Based On Improved Fuzzy Pid, Zhang Pin, Li Chang-Yong
Food and Machinery
Based on state of robot, an improved tracking control method which takes the tracking error as an input and the drive voltage of the motor as an output is proposed. A theoretical domain deflation factor is added to automatically adjust the fuzzy controller, and the range of parameters was determined preliminarily by experimental measurement. Then the sparrow population was initialized by adding a reverse learning strategy, and a weight factor was designed to control the proportion of followers close to the finder to prevent precocity. The results show that the improved sparrow algorithm performs better than the original algorithm in …
Effect Of Alternating Magnetic Field On Quality Of Frozen Pork And Beef, Ma Guo-Jiao, Jin Ya-Mei, Yang Na, Xu Xue-Ming, Xie Zheng-Jun
Effect Of Alternating Magnetic Field On Quality Of Frozen Pork And Beef, Ma Guo-Jiao, Jin Ya-Mei, Yang Na, Xu Xue-Ming, Xie Zheng-Jun
Food and Machinery
The effects of alternating magnetic fields on the quality of pork and beef during frozen storage for 2, 4, 6, and 8 weeks were discussed. The results showed that compared with the control group, the pork and beef samples had a faster cooling rate and the freezing point was reduced by 0.9 ℃ and 0.5 ℃, and the phase transition time had been shortened by 66.67% and 65.00% respectively under the action of a 1 mT alternating magnetic field. Furthermore, dry loss and drip loss were reduced, and the water content was higher, and the water-holding capacity of samples in …
Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat, Guo Yun-Kai, Yu Li-Gang, Yang Yu-Kun, Guo Cai-Xia, Li Mei-Ping
Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat, Guo Yun-Kai, Yu Li-Gang, Yang Yu-Kun, Guo Cai-Xia, Li Mei-Ping
Food and Machinery
In this study, color, cooking loss, water holding capacity, water-loss rate, pH value, amino acid and fatty acid composition of raw meat were investigated during storage （0, 1, 2, 4, 8 weeks） at -18 ℃. The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased, and water holding capacity of meat decreased with the increasing storage time （P<0.05）. The contents of lysine, alanine and cysteine increased with the increasing storage time. The amounts of saturated fatty acids increased obviously, while polyunsaturated fatty acids contents decreased with the increasing storage time. Therefore, although frozen storage is an ideal method for meat storage. However, the nutritive value of raw meat will change, leading to the decline of meat quality.
Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing, Zhang Peng-Hui, Zhou Hao-Yu, Nie Yuan-Yang, Li Bo
Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing, Zhang Peng-Hui, Zhou Hao-Yu, Nie Yuan-Yang, Li Bo
Food and Machinery
In this paper, the 3D printing characteristics of starch, hydrophilic colloid, meat and other food materials were reviewed. The effects of printing parameters such as printing temperature, printing speed, internal filling rate and printing nozzle diameter on 3D product quality were analyzed, so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials.
Research Progress On The Mechanism Of Seaweed Dietary Fiber In Improving Inflammatory Bowel Disease （Ibd）, Cao Jun-Han, Lin Peng-Cheng, Wang Yan-Feng, Miao Jin-Lai, Xie Wan-Cui
Research Progress On The Mechanism Of Seaweed Dietary Fiber In Improving Inflammatory Bowel Disease （Ibd）, Cao Jun-Han, Lin Peng-Cheng, Wang Yan-Feng, Miao Jin-Lai, Xie Wan-Cui
Food and Machinery
Based on the inflammatory bowel disease （IBD） experimental model in dietary fiber in seaweed, we summarized its function in protecting intestinal mucosal barrier and host immune system, and emphasized its direct mechanism of inhibiting immune cell infiltration, regulating oxidative stress level, protecting antioxidant defense system, regulating intestinal tight junction protein and balancing inflammatory factors level. The indirect mechanism of intestinal microbiota mediated Short chain fatty acids （SCFA） targeting IBD protection was also discussed, and the research direction of dietary fiber in seaweed in the improvement mechanism of IBD and other intestinal diseases was proposed.
Review Of Indica Post-Ripening On The Qualities Of Rice Noodle, Mo Xi-Ya, Yi Cui-Ping, Zhu Hong, Li Cai-Yun
Review Of Indica Post-Ripening On The Qualities Of Rice Noodle, Mo Xi-Ya, Yi Cui-Ping, Zhu Hong, Li Cai-Yun
Food and Machinery
The quality changes of rice noodles during indica post-ripening were reviewed, and the physicochemical properties of related indica rice flour, including pasting properties, textural properties and hydration properties, were also analyzed. In addition, the correlation between the structure of starch, protein and lipid macromolecules among their interactions with the qualities of noodles was also summarized. This review will supply the theoretical basis for the quality stability of rice-based products, especially rice noodles.
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice, Wang Li-Li, Zhao Si-Ming, Lin Qin-Lu, Cheng Yun-Hui, Zhou Meng-Zhou, Zhang Bin-Jia
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice, Wang Li-Li, Zhao Si-Ming, Lin Qin-Lu, Cheng Yun-Hui, Zhou Meng-Zhou, Zhang Bin-Jia
Food and Machinery
The digestion results showed that a short-term (1 d) refrigeration allowed a significant increase in the content of slowly digestible starch by about 40%. As inspected by combined techniques such as small angle X-ray scattering, the short-term storage reduced the micron scale pore size, and allowed starch and protein chain reassembly into relatively flawed structures such as short-range orders, long-range starch crystallites and nonperiodic nanostructure; these structural changes resulted in the formation of structural domains with slowly digestible features. However, further prolonging the storage time strengthened the perfection of the reassembled structures, thus transforming partial slowly digestible fractions and negligibly …
Effect Of Dynamic High-Pressure Micro-Fluidization Treatment On Physicochemical And Structural Properties Of Square Bamboo Shoots Dietary Fiber, Tang Cai-Die, Zhang Fu-Sheng, Yang Jin-Lai, Wu Liang-Ru, Zheng Jiong
Effect Of Dynamic High-Pressure Micro-Fluidization Treatment On Physicochemical And Structural Properties Of Square Bamboo Shoots Dietary Fiber, Tang Cai-Die, Zhang Fu-Sheng, Yang Jin-Lai, Wu Liang-Ru, Zheng Jiong
Food and Machinery
To explore the effect on the physicochemical and structural properties of thebamboo shoots dietary fiber （BSDF）, square bamboo shoots dietary fiber was used toas raw material to obtain BSDF with different pressure （0, 50, 100, 150, 200 MPa） by dynamic high pressure micro-fluidization （DHPM） treatment. Results showed that as the treatment pressure increases, the particle size of BSDF firstly increased and then decreased. When the treatment pressure was up to 150 MPa, the particle size reached the minimum （370±11） nm. The water holding capacity, oil holding capacity and swelling capacity reached the maximum, which were increased by 47.74%, 50.54% and …
Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources, Luo Sun-Jing, Xie Liang, Xiong Shao-Bai, Yang Rong, Chen Ting-Ting, Deng Li-Ping, Liu Cheng-Mei
Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources, Luo Sun-Jing, Xie Liang, Xiong Shao-Bai, Yang Rong, Chen Ting-Ting, Deng Li-Ping, Liu Cheng-Mei
Food and Machinery
The microwave was used to modify the dietary fibers (DFs) in sweet potato pomace, apple pomace, and soybean pomace. The changes in the structural properties of three kinds of DFs by microwave were investigated by scanning electron microscopy, X-ray diffraction and thermogravimetric analysis. Moreover, the functional properties, including water holding capacity, oil holding capacity, cholesterol adsorption capacity and nitrite ions adsorption capacity, were evaluated in this study. The results showed that microwave was an excellent modification method that could expose the accessibility margin, increase crystallinity, strengthen thermal stability, and improve the functional properties of three dietary fibers to varying degrees. …
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3, Yue Cai-Xia, Chen Lei, Wang Wen-Kui, Li Gui-Lan, Hu Yong-Ting
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3, Yue Cai-Xia, Chen Lei, Wang Wen-Kui, Li Gui-Lan, Hu Yong-Ting
Food and Machinery
In the paper, the protective effect of maslinic acid (MA) on LPS-induced inflammatory response in RAW264.7 cells was investigated, and its inhibition of transcription 3 (STAT3) phosphorylation, a signal transducer and activator, was also explored. NO generation was measured by Griess method. The levels of IL-6, IL-1β and IL-10 were detected by ELISA. The relative expression of iNOS, p-STAT3, p-JAK2 and SOCS3 were determined by Western blot. The release of reactive oxygen (ROS) was evaluated using DCFH-DA fluorescence. Results showed that MA could significantly inhibit the NO generation and the production of ROS. MA also decreased the releases of IL-6 …
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining, Cai Wen-Jing, Zheng Hui, Zheng Tao, Zeng Yi-Qiong, Li Wei-Zheng, Yang Yong
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining, Cai Wen-Jing, Zheng Hui, Zheng Tao, Zeng Yi-Qiong, Li Wei-Zheng, Yang Yong
Food and Machinery
To explore the regularity of medicine diet recipes for improving spleen deficiency in the dictionary of Chinese medicinal diet by using the Traditional Chinese Medicine Inheritance Support System (TCMISS) (V2.5). It is intended to provide a new way of thinking for developing new prescriptions for Chinese medicine health food-related to spleen deficiency, such as promoting digestion, enhancing immunity, anti-oxidation, relieving physical fatigue and improving sleep. The medicinal diet recipes for improving spleen deficiency in the Dictionary of Chinese Medicinal Diet were collected, and the TCMISS（V2.5）was used for frequency analysis, association rule analysis and entropy hierarchical cluster analysis. Result: A total …
Screening And Identification Of A Strain Of Saccharomyces Cerevisiae And Its Characteristics, Xiang Li-Ping, Fan Bin-Qiang, Yang Zhi-Long, Wu Qiang, Yu You-Gui
Screening And Identification Of A Strain Of Saccharomyces Cerevisiae And Its Characteristics, Xiang Li-Ping, Fan Bin-Qiang, Yang Zhi-Long, Wu Qiang, Yu You-Gui
Food and Machinery
Based on the problems of high acidity and high residual sugar content in the process of strong-flavor liquor production, the yeast in medium and high temperature Daqu was preliminarily identified by plate streaking purification, WL medium morphology observation and microscope observation. Then, the yeasts with strong acid resistance and alcohol production ability were screened by TTC medium staining and differential acidity medium, and the molecular biology identification, biological characteristics and fermentation test of fermented grains were carried out. The results showed that the strain dq1 screened in medium and high temperature Daqu had strong growth activity at pH 3.0, and …
Effects Of Origin On The Compositions Of Essential Oil From Fresh Aril Of Torreya Grandis Cv. Merrilli Prepared By Hydro-Distillation, Zhu Hai-Dong, Zeng Mao-Mao, He Zhi-Yong, Qin Fang, Chen Jie
Effects Of Origin On The Compositions Of Essential Oil From Fresh Aril Of Torreya Grandis Cv. Merrilli Prepared By Hydro-Distillation, Zhu Hai-Dong, Zeng Mao-Mao, He Zhi-Yong, Qin Fang, Chen Jie
Food and Machinery
The yield and chemical compositions of essential oils of five origin of Torreya grandis cv. Merrillii prepared from fresh aril by hydro-distillation were determined and compared. The results showed that the Panan Torreya grandis cv. Merrilli had the highest yield of the essential oil (3.89±0.03)%, followed by the Zhuji, Shengzhou I and Shengshou II (2.08% to 2.21%), the Huangshan Torreya grandis cv. Merrilli Aril had the lowest yield of the essential oil (1.21±0.01)%. The volatile organic components were measured by GC-MS, and 53, 57, 63, 57, 56 components were identified in essential oils from Shengshou II, Zhuji, Shengzhou I, Panan …
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong
Food and Machinery
Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged …
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo
Food and Machinery
By studying the influence of various experimental conditions on the experimental results during the reaction of ferrocene and hydroperoxide, a method for detecting the peroxide value of vegetable oils has been established. The experimental results showed that the best experimental conditions were mixing 1 mL of oil sample with 1 mL of ferrocene standard solution, 0.1 mL formic acid was added, then add isopropanol to 5 mL, heating temperature was 60 ℃, heating time was 40 min, and detection wavelength was 310 nm. The standard curve of this method was y=0.175 2x+0.220 2 （R2=0.999 6）, the LOD was …
Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms, Si Xiao-Xi, Xiang Ben-Fu, Jiang Wei, Liu Zhi-Hua, Yang Chen, Zhu Rui-Zhi, Zhang Feng-Mei, He Pei, Jiang Li-Hong
Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms, Si Xiao-Xi, Xiang Ben-Fu, Jiang Wei, Liu Zhi-Hua, Yang Chen, Zhu Rui-Zhi, Zhang Feng-Mei, He Pei, Jiang Li-Hong
Food and Machinery
A method for simultaneous determination of 112 aroma components in heated cigarette aerosols was established by ultrasonic extraction combined with GC-MS/MS quantitative detection. The aroma components in typical heated cigarette aerosols were compared. The results showed that: The linear correlation coefficients of 112 aroma compounds were all greater than 0.99. The detection limits of the method were 0.005~0.160 mg/L, the recoveries were 75.2%～128.0%, and the precision was less than 8.9%. The main content of aroma components in 28 kinds of heated cigarette aerosols were 5-hydroxymethyl furfural, solanone, maltol, furfuryl alcohol, β-caryophylene, hexyl acetate, isobutyl acetate, α-Angelica lactone, 2-methyl pyazine, etc; …
Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability, Yao Jin-Ling, Liu Jie, Yan Xue-Feng
Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability, Yao Jin-Ling, Liu Jie, Yan Xue-Feng
Food and Machinery
Aiming at the problem of tag collision in batch tag recognition in food quality traceability, a RFID multi tag recognition anti-collision algorithm was proposed by combining frame slotted ALOHA algorithm and minimum mean square error precoding technology. Before multi label recognition, the algorithm uses precoding technology to group the tags, which can effectively reduce the collision between tags. The simulation results show that the improved algorithm can effectively improve the performance of RFID multi tag recognition, and has a certain practical value.
Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain, Liu Yong-Sheng, Mao Wu-Lei, Ren Si-Qi
Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain, Liu Yong-Sheng, Mao Wu-Lei, Ren Si-Qi
Food and Machinery
In this study, we adopt the Grounded Theory to encode the consumers’ bad reviews of online shopping food in three levels and systematically identify the safety risks from supply chain. Thereafter, the quantitative Borda Count method was used to evaluate the severity of the eight sub-risks. The results showed that the safety risks of the online shopping food include four kinds of core risks containing eight kinds of sub-risks. The most serious risk was the lackness or insufficient of supervision in the e-commerce sales link and the insufficient specialization of logistics and transportation services in the logistics and transportation link. …
Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort, Li Jing-Li, Zhang Li-Mei, Wu Dan, Qi Bing
Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort, Li Jing-Li, Zhang Li-Mei, Wu Dan, Qi Bing
Food and Machinery
Taking the vertical retort on a continuous basket-less sterilization production line as the research object, analyzed the cracked retort considering the temperature and water pressure. At the same time, the cracks were set as a random variable and the influence factors on the reliability of the retort were analyzed by the random finite element method. Firstly, the geometric model was built by SolidWorks, then the mechanical properties and reliability were calculated by ANSYS. The results showed that: compared with the water pressure, the temperature had a great influence on the mechanical properties of the retort. To the cracked retort, the …
Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm, He Rui, Ding Ze-Qing
Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm, He Rui, Ding Ze-Qing
Food and Machinery
The representation layer, hidden layer and output layer neuron models of quantum convolution neural network were designed. Modified linear activation function Relu was used as the activation function, and the quantum rotation angle and neural connection weight were optimized by training error function. The simulation results of eight kinds of micro parts show that the recognition accuracy of quantum convolution neural network algorithm is higher, the time consumption is less and the recognition effect is better than other algorithms.
Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration, Zhang Da-Lu, Ye Kai-Ting
Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration, Zhang Da-Lu, Ye Kai-Ting
Food and Machinery
Through the analysis of the interaction of food packaging design, the paper analyzes the rationality of cross-border food packaging design by using the cross-border joint named food packaging design cases in the market, and provides innovative ideas for design on some problems exposed.
Research On Multi-Sensory Design Ideas Of Children's Snack Packaging, Huang Wei
Research On Multi-Sensory Design Ideas Of Children's Snack Packaging, Huang Wei
Food and Machinery
This article first introduces the content of multi-sensory design theory, and secondly summarizes the relevant research status at home and abroad, and then analyzes the packaging design principles of children’s snacks based on children’s cognitive psychology, finally explored the design methods of children's snack packaging under the multi-sensory design theory from the visual sensory communication design, the tactile sensory communication design, the auditory sensory communication design and olfactory sensory communication design.
The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun
The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Data and information about Heart-Check mark were collected from the official website of the American Heart Association. The successful experience of Heart-Check mark was summarized in terms of the reasons, characteristics, comparison with relevant FOP labels, nutritional standards, certified foods and recipes, and implementation effects. And then some enlightenments were provided China's industry associations to start and improve the FOP labeling.
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying
Food and Machinery
“Nongda No.7” plum was used as the test material, and the changes of fruit quality and physiological and biochemical indexes under different storage conditions (-0.5 ℃ and 4 ℃) were analyzed to explore the effect of ice temperature storage on plum fruit storage and preservation effect. The biochemical indexes, aging degree and anti-oxidation ability of plum were explored during storage. Meanwhile, four types of delivery methods were adopted for the plums stored at ice temperature. By comparing the titratable acid, VC, flavonoids, and total phenol contents of plums after being shipped out of the warehouse, the nutrient components of plums …
Duck Egg Surface Defect Detection Based On Improved Googlenet, Xiao Wang, Yang Yu-Jun, Shen Qi-Fang, Shan Sen-Sen, Huang Yue
Duck Egg Surface Defect Detection Based On Improved Googlenet, Xiao Wang, Yang Yu-Jun, Shen Qi-Fang, Shan Sen-Sen, Huang Yue
Food and Machinery
A method of duck egg surface defect detection based on improved GoogLeNet （GoogLe Net-Mini） was proposed, and the other three neural networks include GoogLeNet, VGG16 and AlexNet were compared. The results showed that the accuracy of the four networks were 95.88%, 94.16%, 92.75% and 85.43% respectively. The detection accuracy of GoogLeNet-Mini for three kinds of duck eggs （normal, dirty and damaged） was 98.43%, 97.45% and 95.88% respectively. Compared with GoogLeNet, VGG16 and AlexNet, GoogLeNet-Mini had higher accuracy, better generalization and robustness, and the detection accuracy of three types of duck eggs can meet the production requirements. The detection range is …
Storage Properties Of Walnuts Dried By Drum Catalytic Infrared-Hot Air, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Jiang Qun-Hui, Pan Zhong-Li
Storage Properties Of Walnuts Dried By Drum Catalytic Infrared-Hot Air, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Jiang Qun-Hui, Pan Zhong-Li
Food and Machinery
The kinetic processes of oxidative rancidity reaction of walnut under different storage temperatures and times were studied, by using acid value and peroxide value as evaluation indexes. The prediction models for evaluating the shelf life of walnut under different storage temperatures were established. The results showed that the acid and peroxide values of walnut increased with the prolonging of storage time. The increases of walnut acid and peroxide values were the lowest in the treatment of combined drying of drum catalytic infrared with a variable temperature and hot air. After 90 days of storage, the acid and peroxide values of …