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Articles 361 - 390 of 483
Full-Text Articles in Food Biotechnology
Recent Advances In Simultaneous Detection Of Food Hazards Based On Aptasensor, Gao Lin-Chen-Meng, Ye Hua, Huang Sheng-Bo, Li Zhan-Ming, Guo Yuan-Xin, Li Chao, Wang Zhou-Ping
Recent Advances In Simultaneous Detection Of Food Hazards Based On Aptasensor, Gao Lin-Chen-Meng, Ye Hua, Huang Sheng-Bo, Li Zhan-Ming, Guo Yuan-Xin, Li Chao, Wang Zhou-Ping
Food and Machinery
The aptamers used for screening various food hazards, such as pathogens, biotoxins, antibiotics, veterinary drugs, pesticides, heavy metal ions and so on, was firstly introduced in this review, and then the advances in simultaneous detection of these food hazards based on aptasensor were summarized. Finally, the future prospects were discussed in the perspectives section.
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing, Li Jun, Xie Bin, Zhai Zhi-Qiang, Zhang Peng, Hou Song-Tao
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing, Li Jun, Xie Bin, Zhai Zhi-Qiang, Zhang Peng, Hou Song-Tao
Food and Machinery
This review introduced the main slaughtering and processing enterprises, advanced equipment and intelligent technology at home and abroad. The research status and existing problems of existing technologies, were analyzed and expounded, and the development trend of slaughtering and processing intelligent technology and equipment were prospected.
Evaluation Of The Inactivation Kinetics Of Cronobacter Sakazakii In Infant Formula Treated By Radio Frequency Dielectric Heating And Uvc Light [Research Note], Yun Deng, Yuwei Wu, Yuanrong Zheng, Danfeng Wang, Zhenmin Liu
Evaluation Of The Inactivation Kinetics Of Cronobacter Sakazakii In Infant Formula Treated By Radio Frequency Dielectric Heating And Uvc Light [Research Note], Yun Deng, Yuwei Wu, Yuanrong Zheng, Danfeng Wang, Zhenmin Liu
The Philippine Agricultural Scientist
We studied the inactivation kinetics of Cronobacter sakazakii (CS) in infant formula subjected to radio frequency dielectric heating (RF) alone or sequential RF-UVC irradiation for 30 min. We used one linear model and two nonlinear models to fit the data and compared the results. Our findings revealed that CS was more susceptible to the combined treatment than to RF alone at the same temperature and that inactivation rate increased with increasing temperature. The sequential RF (90°C, 5 min) - UVC (25 min) treatment was the most effective at inactivating CS. The survival curves of CS were non-linear. …
16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro
16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro
The Philippine Agricultural Scientist
Basi, a traditional sugarcane wine of the Philippines, was studied. Here, we used molecular- and cultural-based methods to isolate, identify and characterize acid-producing bacteria, specifically acetic and lactic acid bacteria, from basi. Acid producers were focused on owing to the rapid spoilage of basi via acidification with air exposure. Two strains each of acetic and lactic acid bacteria were isolated. DNA was extracted from these isolates. PCR-amplified DNA products were subjected to 16S rRNA gene sequencing. The sequences of the isolates were then aligned with BLAST database sequences and found to have high similarities to Acetobacter malorum (99%), …
Effect Of Extrusion Process On Different Forms Of Phenolic Compounds And Antioxidant Activities Of Hulless Barley, He Yang-Hang, Liu Gang, Xia Chen, Deng Jun-Lin, Lin Chang-Bin, Xiang Zhuo-Ya, Chen Jian, Zhang Wen-Hui
Effect Of Extrusion Process On Different Forms Of Phenolic Compounds And Antioxidant Activities Of Hulless Barley, He Yang-Hang, Liu Gang, Xia Chen, Deng Jun-Lin, Lin Chang-Bin, Xiang Zhuo-Ya, Chen Jian, Zhang Wen-Hui
Food and Machinery
This study was aimed at determining the contents of different forms of polyphenols and antioxidant activities of hulless barley. The contents and types of polyphenols were detected by Folin-ciocalteu and HPLC, respectively. The antioxidant activity was investigated by testing the scavenging ability of DPPH radicals. Results showed that the free, bind and total phenolic content of hulless barley decreased respectively by 89.3%, 23.7% and 52.7%, and esterified polyphenols slightly increased by 2.49 mg/100 g after processing. The variety of polyphenols segregated from free polyphenol extracts increased three. Besides, 7 phenolic compounds were all tested in bind polyphenols. Ferulic acid had …
Simultaneous Determination Of Four Flavonoid Glycosides And Limonin In Pomelo By Hplc, Zhang Shan, Huang Xue-Song
Simultaneous Determination Of Four Flavonoid Glycosides And Limonin In Pomelo By Hplc, Zhang Shan, Huang Xue-Song
Food and Machinery
In order to simultaneously determine narirutin, naringin, hesperidin, neohesperidin and limonin in pomelo, the effects of elution conditions and measurement wavelength of high-pressure liquid chromatography on the determination results were studied. The results showed that the optimal measurement conditions were as follows. Chromatographic column of Bio-Bond 5 μm C18 (4.6 mm × 250 mm was used, and the injection volume was 10 μL; the detection wavelengths of flavonoid glycosides and limonin were 283 nm and 220 nm, respectively; The phase: included acetonitrile (A) and water (B) with gradient elution of 0 min, 22% A, 8 min, 22% A, 10 …
Determination Of Four Synthetic Antioxidants In Edible Vegetable Oil By Gas Chromatography-Mass Spectrometry Coupled With Quechers, Zheng Hong-Tao, Liu Zi-Xiong, Wei Rong, Xie Guo-Dan, Dong Hai, Tan Gui-Liang
Determination Of Four Synthetic Antioxidants In Edible Vegetable Oil By Gas Chromatography-Mass Spectrometry Coupled With Quechers, Zheng Hong-Tao, Liu Zi-Xiong, Wei Rong, Xie Guo-Dan, Dong Hai, Tan Gui-Liang
Food and Machinery
To establish a gas chromatography-mass spectrometry (GC-MS) method for the rapid determination of four synthetic antioxidants (BHT, BHA, TBHQ, and Ionox-100) in seven kinds of edible vegetable oils by QuEChERS assisted with ultrasonic extraction and purification. After ultrasonic extraction with acetonitrile, the samples were purified by QuEChERS technology, DB-35MS capillary column (30 m × 0.250 mm × 0.25 μm) was used for separation of analytes and ion monitoring (SIM) mode was selected for determination. The analytes were quantified by external standard method. The results indicated that the linear range of synthetic antioxidants was 0.5~20.0 μg/mL, and the correlation coefficient (R …
Study On Semi-Solid Brewing Technology And Flavor Analysis Of Lily Multi-Grain Liquor, You Xiang-Tao, Yu Ji, Zhang Ming, Zhang Bin, Ma Cheng-Jin
Study On Semi-Solid Brewing Technology And Flavor Analysis Of Lily Multi-Grain Liquor, You Xiang-Tao, Yu Ji, Zhang Ming, Zhang Bin, Ma Cheng-Jin
Food and Machinery
The technological conditions of semi-solid fermentation of lily multi-grain liquor were studied using lily and sorghum as the main raw materials, supplemented with rice and corn. Based on the single factor experiments, the saccharification and fermentation conditions of lily multi-grain liquor were optimized by orthogonal experiments and response surface experiments, and its flavor were also analyzed. The results showed that the optimal saccharification conditions were as followed: initial water content 55%, saccharification temperature 28 ℃, saccharification time 16 h, saccharification koji dosage 0.6%. Then the optimal fermentation parameters were: fermentation temperature 28 ℃, fermentation time 9 days, fermentation koji dosage …
Stability Of Sheep Liver Protein And Effects Of Nacl Concentration On Its Functional Characteristics, Zhang Xiao-Yan, Wu Zi-Jian, Lu Jian-Kang, Hou Hui-Jing, Liu Hao-Jie, Meng Ling-Li, Zhao Ying-Tao
Stability Of Sheep Liver Protein And Effects Of Nacl Concentration On Its Functional Characteristics, Zhang Xiao-Yan, Wu Zi-Jian, Lu Jian-Kang, Hou Hui-Jing, Liu Hao-Jie, Meng Ling-Li, Zhao Ying-Tao
Food and Machinery
Differential scanning calorimetry, laser particle size distribution instrument and other instrumental analysis methods were used to study the stability of sheep liver protein, as well as effects of NaCl content (0.0%, 1.8%, 3.6%) on sheep liver protein. Emulsifying & foaming properties, molecular weight distribution and surface hydrophobicity were evaluated. Results showed that with the increase of NaCl content, the surface hydrophobicity of water soluble liver proteins (WSLP) and salt soluble liver proteins (SSLP) also increased; the denaturation temperature of SSLP was 87.9 ℃, higher than that of WSLP (74.4 ℃), showing that SSLP had better thermal stability; and the particle …
Isolation, Identification And Growth Characteristics Of Yeast In The Air Of Luzhou-Flavor Liquor Brewing Workshop, Huang Zhi-Guo, Peng Si-Jie, Li Hao, Zhong Shu-Xia, Deng Jie, Ren Zhi-Qiang, Wei Chun-Hui
Isolation, Identification And Growth Characteristics Of Yeast In The Air Of Luzhou-Flavor Liquor Brewing Workshop, Huang Zhi-Guo, Peng Si-Jie, Li Hao, Zhong Shu-Xia, Deng Jie, Ren Zhi-Qiang, Wei Chun-Hui
Food and Machinery
In this study, four yeast strains in the Luzhou-flavor liquor brewing workshop were isolated and purified from the air. The colony physiological, biochemical and molecular identifica-tion were performed to obtain two kinds of yeast, R. mucilaginosa and M. guilliermondii. The growth characteristics of the two kinds of yeasts were studied, and the optimal growth time were found to be 29 to 30 h. The tolerance of M. guilliermondii to ethanol, temperature and acid is higher than that of R. mucilaginosa. By using GC-MS to analyze the metabolites, the dominant products of the two yeasts were determined to be ethanol and …
Isolation, Identification And Growth Characteristics Of A Strain Of Lactic Acid Bacteria With Efficient Antimicrobial Activity, Xu Yun-Feng, Zhang Xin, Chu Ze-Jun, Zhang Meng, Zhang Min, Chen Jun-Liang
Isolation, Identification And Growth Characteristics Of A Strain Of Lactic Acid Bacteria With Efficient Antimicrobial Activity, Xu Yun-Feng, Zhang Xin, Chu Ze-Jun, Zhang Meng, Zhang Min, Chen Jun-Liang
Food and Machinery
A strain of lactic acid bacteria with high antibacterial activity was isolated from home-made sauerkraut in Inner Mongolia, and its growth characteristics were determined. The strain was identified as Lactobacillus plantarum by colony morphology observation, physiological and biochemical identification and 16S rDNA sequence analysis. This strain had good antibacterial effects on Staphylococcus aureus and Escherichia coli with the diameters of inhibition zone of 15.5 and 14.5 mm, respectively. The results of growth curve showed that the OD600 nm value began to increase rapidly when the strain grew to about 8 h, and entered the logarithmic growth phase; the pH …
Effect Of Low Dose X Ray On Barley Germination And Analysis Of System Dynamics Mechanism, Dong Chen, Wang Wei, Zhang Yi, Zhang Zhi-Yong
Effect Of Low Dose X Ray On Barley Germination And Analysis Of System Dynamics Mechanism, Dong Chen, Wang Wei, Zhang Yi, Zhang Zhi-Yong
Food and Machinery
In this study, barley germination test was carried out in an apparatus that could simulate low-dose X ray environment, and the quality parameters of barley were detected to analyze the relationship between the radiation dose received by barley seeds and the germination process of barley. The study found that the X ray of barley seed germination stage of bud length, root length and biomass to produce inhibition, accept the dose of 1 059.65 μSv/s experimental Ⅰ starch, protein and fat in 3 days delay. which compared with the control group increased 19.8%, 31.6% and 33.3%, respectively and the soluble dietary …
The Change Of Volatile Flavor Substances In The Processing Of Continuous Immobilization Of Banana Vinegar, Wei Lu, Sun Qin-Ju, Yang Chang-Peng, Du Li-Juan, Huang Jie, Ling Min-Min
The Change Of Volatile Flavor Substances In The Processing Of Continuous Immobilization Of Banana Vinegar, Wei Lu, Sun Qin-Ju, Yang Chang-Peng, Du Li-Juan, Huang Jie, Ling Min-Min
Food and Machinery
Using banana fruit wine with an alcohol content of 5%~6% as raw material, the banana fruit vinegar is brewed by continuous immobilization fermentation method, and the headspace solid phase microextraction-gas chromatography-mass spectrometry is used to analyze and identify the volatile components in different stages of banana vinegar fermentation, and analyze the dynamic changes of main aroma substances. A total of 79 compounds were isolated in banana vinegar, and the main flavor components of banana vinegar were ethyl acetate, ethyl octanoate, ethyl hexanoate, ethyl decanoate, ethyl phenylacetate, ethanol, isobutanol, phenylethyl alcohol, α-terpineolacetic acid, caproic acid, octanoic acid, 3-hydroxy-2-butanone, furfural, 2-heptanone, furfural, …
Effects Of Temperature And Humidity Control On Physical And Chemical Properties And Flavor Of Fermented Ham, Liu Xin, Piao Chun-Xiang, Li Min, Liu Dong-Min, Li Guan-Hao
Effects Of Temperature And Humidity Control On Physical And Chemical Properties And Flavor Of Fermented Ham, Liu Xin, Piao Chun-Xiang, Li Min, Liu Dong-Min, Li Guan-Hao
Food and Machinery
Using pig hind legs as raw material, ham was fermented under temperature and humidity control conditions. Study the effects of temperature and humidity control technology on the moisture content, pH, color, ash content, salt content, total protein content and other physical and chemical indicators and flavor substances of fermented ham. Results: the moisture content of the ham after temperature and humidity control fermentation was 50.16%, which was significantly higher than that of the control group (P＜0.05); compared with the control group ham, the temperature and humidity control group ham color was brighter and redder; The salt mass fraction of the …
Comparison On The Drying And Shrinkage Characteristic Of Different Size Tobacco Strips By A Cylinder Dryer, Duan Kun, Han Li-Feng, Zhao Ya-Heng, Liu Huan, Liu Kai-Li
Comparison On The Drying And Shrinkage Characteristic Of Different Size Tobacco Strips By A Cylinder Dryer, Duan Kun, Han Li-Feng, Zhao Ya-Heng, Liu Huan, Liu Kai-Li
Food and Machinery
In order to study the drying and shrinkage characteristic of different size tobacco strips during cylinder dryer, redrying experiments of three kinds of tobacco leaves were performed in a lab-scale rotary dryer. The results showed that that the size of tobacco trips had no significant influence on the drying rate and temperature of dried materials. For the tobacco strips with the size more than screen mesh 25.40 mm and the trips with size between screen mesh 12.70 to 25.40 mm, the percentage of samples with the size of 225~625 mm2 significantly increased after cylinder redrying. For the tobacco strips …
Subcellular Distribution And Risk Assessment Of Aluminum In Seaweed And Tea, Song Zheng, Ma Li-Xia, Peng Qing-Zhi, Huang Hui, Cheng Yin-Qi
Subcellular Distribution And Risk Assessment Of Aluminum In Seaweed And Tea, Song Zheng, Ma Li-Xia, Peng Qing-Zhi, Huang Hui, Cheng Yin-Qi
Food and Machinery
The subcellular distribution of aluminium in seaweed and tea leaves was analyzed by differential centrifugation with microwave digestion and inductively coupled plasma mass spectrometer. The results showed that the proportion of aluminium in cell wall, organelle and cytoplasm of tea leaves were 78.4%, 11.2% and 9.5%, respectively; the proportion of aluminium in cell wall, organelle and cytoplasm of seaweed were 91.60%, 6.95% and 1.33%, respectively. Using transmission electron microscope with energy dispersive spectroscopy, surface scanning analysis was carried out on the distribution of aluminum in the single cell of tea leaves and seaweed, intuitively revealing that aluminum was mainly distributed …
Study On Quantitative Detection Of Soluble Solids And Firmness Of Yellow Peach Chips By Near-Infrared Spectroscopy, Cao Nian-Nian, Liu Qiang, Peng Jing, Tu Kang, Zhao Bao-Ming, Zhu Jin-Xing, Pan Lei-Qing
Study On Quantitative Detection Of Soluble Solids And Firmness Of Yellow Peach Chips By Near-Infrared Spectroscopy, Cao Nian-Nian, Liu Qiang, Peng Jing, Tu Kang, Zhao Bao-Ming, Zhu Jin-Xing, Pan Lei-Qing
Food and Machinery
The spectral data was collected by using two different infrared spectroscopies with 400 to 1 000 nm (visible-shortwave) and 1 000 to 2 500 nm (longwave) from yellow peach chips. Then four mathematic algorithms, i. e. standard normal variate transformation (SNV), multiplicative scatter correction (MSC), moving-average smoothing (MS) and 1st-derivative (1-Der), were utilized in data preprocessing. Regression models by linear partial least squares (PLS) and non-liner support vector machine (SVM) were constructed for the predicting the soluble solids content (SSC) and firmness in yellow peach chips, respectively. Moreover, the feasibility analysis for prediction of SSC and firmness were vitrificated by …
Identification Of Degradation Products Of Methidathion And Its Determination Of Residues In Vegetables, Zhu Zheng-Wei, Chen Li, Wu Wan-Qin, Jiang Feng, Fang Xiao-Long, Wang Hui-Xia
Identification Of Degradation Products Of Methidathion And Its Determination Of Residues In Vegetables, Zhu Zheng-Wei, Chen Li, Wu Wan-Qin, Jiang Feng, Fang Xiao-Long, Wang Hui-Xia
Food and Machinery
In this paper, the degradation products of methidathion in water under natural conditions was identified, and then the components of commercially available methidathion pesticides were analyzed, finally the detection method of methidathion and its degradation product in vegetables was established by using QuEChERS pretreatment method. The results showed that the degradation product of methidathion in water was methidathion-oxon. In addition to methidathion, the content of its degradation product was as high as 1.5 g/kg. The linearity of the detection method was good over the concentration range of 1 ng/mL to 100 ng/mL (R2≥0.99). The recoveries was 62.9%~97.2% and …
Design And Experiment Of Ultrasound-Array-Assisted Enzymatic Hydrolysis Control System Based On Plc, Ding Yan-Hua, Ma Hai-Le, Qu Wen-Juan, Xiao Feng
Design And Experiment Of Ultrasound-Array-Assisted Enzymatic Hydrolysis Control System Based On Plc, Ding Yan-Hua, Ma Hai-Le, Qu Wen-Juan, Xiao Feng
Food and Machinery
At present, the frequency and mode of ultrasonic equipment used in most of the studies of ultrasound-assisted enzymatic hydrolysis are single, and the chemical parameters in the process cannot be measured in real time. In this paper, a programmable logic controller (PLC) based control system of S-type ultrasonic-array-assisted enzymatic hydrolysis was designed. The single-, dual-and triple-frequency mode switching of five frequencies was realized, and a mathematical model with ACE (Angiotensin I-converting enzyme) inhibition rate as an index was established by using near-infrared spectroscopy and PLC control. Therefore, the end-point of enzymatic hydrolysis could be determined by real-time on-line in situ …
The Simulation Study On Factors Influencing The Oil Yielding Rate Of Oil Seeds In Twin-Screw Press, Feng Xin-Dong, Song Shao-Yun, Yang Hai-Lun
The Simulation Study On Factors Influencing The Oil Yielding Rate Of Oil Seeds In Twin-Screw Press, Feng Xin-Dong, Song Shao-Yun, Yang Hai-Lun
Food and Machinery
Simulation analysis of the oilcake pressing process was carried out to explore the effect of oilcake thickness and the speed of the press screw on the oil yielding rate, and ANOVA was performed on the test results. The results showed that both oilcake thickness and the speed of the press screw had a significant effect on the oil yield, and that the effect of oilcake thickness was more significant. There was a significant linear relationship between the oil yield and the thickness of the oilcake, with the oil yielding rate decreasing with the thickness of the oilcake; the oil yielding …
Research On Simulation Of Flow Field In Press Section Of Screw Press Based On Fluent, Mi Guo-Qiang, Huang Zhi-Gang, Hu Shu-Zhen, An Qi, Li He
Research On Simulation Of Flow Field In Press Section Of Screw Press Based On Fluent, Mi Guo-Qiang, Huang Zhi-Gang, Hu Shu-Zhen, An Qi, Li He
Food and Machinery
In order to study the flow field distribution and variation law of the interaction between oil and screw in the chamber of a twin screw press, a physical model of the screw press and the fluid field was established. Fluent is used to solve the finite element simulation. The distributions of pressure field and velocity field and concentration field of oil in the press section were obtained. In the certain scope, the pressure and temperature were higher, and the concentration was higher, which was beneficial to get high oil yield.
Research On Control System Technology Of A Kind Of Vision Industrial Point Halogen Robot, Hunag Liang-Pei, Liu Yang, Shu Yong
Research On Control System Technology Of A Kind Of Vision Industrial Point Halogen Robot, Hunag Liang-Pei, Liu Yang, Shu Yong
Food and Machinery
Aiming at the problems of low positioning accuracy and low efficiency in the process of point brine, machine vision was introduced into the betel nut brine system, and a betel nut brine system was developed which combined machine vision and motion control. The system mainly obtains the center positions of betel nuts of different shapes through visual positioning, and transmits the positioning results to the motion controller, and then uses kinematics to calculate the motion trajectory of the point halogen, and realizes the precise positioning and automatic point halogen of the point halogen.
Design And Test Of Tea Charcoal Roasting Machine Based On Fuzzy Pid Control, Gao Yu-Sen, Ren Jin-Bo, Li Mei-Juan, Lin Jian, Wu Chuan-Yu
Design And Test Of Tea Charcoal Roasting Machine Based On Fuzzy Pid Control, Gao Yu-Sen, Ren Jin-Bo, Li Mei-Juan, Lin Jian, Wu Chuan-Yu
Food and Machinery
In view of the current tea charcoal roasting methods, there are problems such as high labor intensity, low efficiency, and difficult control of the carbon roasting temperature, resulting in poor tea quality. An intelligent tea charcoal roasting machine using an adaptive fuzzy PID control system is designed. The control system undergoes fuzzification and other processingafter two inputs to achieve real-time changes of three output parameters, so as to meet the design requirements of baking temperature. Experiments show that the overall temperature inside the box can be kept within （80±2） ℃ after baking for 20 minutes; the aroma test found that …
Simulation Research On Motion Connection System Of Omnidirectional Mobile Robot Based On Pid Bontrol, Lin Xian-Xin
Simulation Research On Motion Connection System Of Omnidirectional Mobile Robot Based On Pid Bontrol, Lin Xian-Xin
Food and Machinery
In this study, the mathematical model of rigid connection between omni-directional mobile robot and dish transportation tray was established, and its transfer function was calculated. The impact interference of the object subjected to inertia force and friction force on the system performance was analyzed, and the method of using series PID controller for correction was proposed. Through theoretical and empirical formula calculation, the optimal control system and the optimal system waveform were obtained. The simulation results showed that the rigid connection between omni-directional mobile robot and tray on overhead track was better, and the efficiency of dish transportation was improved. …
Design Of Visual Grading System For Fresh Stipe-Free Shiitake Mushroom, Wang Wei, Liu Ya-Chuan, Lv Bin, Hu Xin-Yu
Design Of Visual Grading System For Fresh Stipe-Free Shiitake Mushroom, Wang Wei, Liu Ya-Chuan, Lv Bin, Hu Xin-Yu
Food and Machinery
Aiming at the requirements of intelligent production of deep processing of fresh shiitake mushrooms (Lentinus edodes), the research proposed an intelligent grading method of fresh shiitake mushrooms based on machine vision and designed an automatic grading system. The image of fresh shiitake mushrooms can be divided into three areas, including pileus, turned edge and lamella. The geometric characteristics of each area are the main basis for classification. Firstly, the manual intervention was used to divide and identify a limited number of samples, and establish a Gaussian mixture model; Secondly, the system was trained to identify samples and the identifying model …
Circular Parts Detection Based On Improved Hough Transform Algorithm, Xiong Bao-Yu
Circular Parts Detection Based On Improved Hough Transform Algorithm, Xiong Bao-Yu
Food and Machinery
Detection of circular parts is proposed based on improved Hough transform algorithm. 70%~80% of the edge pixels of the circular parts image are randomly sampled based on the minimum error, which reduced the accumulation of irrelevant data. The clustering algorithm is avoided the appearance of false center, and the roundness is judged by the eligibility of actual circular parts, which give the process. The experimental results show that the parameter value of the improved Hough transform algorithm is closest to the standard value, and the average uncertainty of the circular parts were 0.053 3, which is 35.55%, 32.10%, 26.48%, 18.63%, …
Design And Parameters Optimization Of Multifunctional Encrusting Machine, Lin Xue, Huang Peng-Cheng, Tian Li-Quan, Hou Chang-An
Design And Parameters Optimization Of Multifunctional Encrusting Machine, Lin Xue, Huang Peng-Cheng, Tian Li-Quan, Hou Chang-An
Food and Machinery
Aiming at the problems of poor bonding & sealing performance and oil leakage in the filling process of food processing machinery, a multifunctional encrusting machine is designed based on the processing technology of “pushing down the filling, rolling the filling, cutting and closing”. The encrusting machine includes many key mechanisms such as dough conveying mechanism, stuffing circulation system and closing and discharging device, which can realize the processing links of dough feeding, stuffing encasement, finished product closing and discharging. Meanwhile, the filling leakage rate of the whole machine is proposed to characterize the use effect of the multifunctional encrusting machine. …
Crayfish Quality Detection Method Based On Yolov4, Wang Shu-Qing, Huang Jian-Feng, Zhang Peng-Fei, Wang Juan
Crayfish Quality Detection Method Based On Yolov4, Wang Shu-Qing, Huang Jian-Feng, Zhang Peng-Fei, Wang Juan
Food and Machinery
A crayfish quality detection model using YOLOv4 deep learning algorithm is designed. The algorithm is optimized in terms of network architecture, data processing, and feature extraction. The crayfish image data is collected by video capture and image expansion, and then the data is annotated by LableImage platform. The model is trained under the Darknet framework. By contrast, the final model performance is higher than other common target detection models, and the detection accuracy rate is 97.8%, the average detection time is 37 ms, which proves that the method can effectively detect the quality of crayfish in the production process.
Preservation Effects Of Oridonin/Chitosan Composite Film On Chilled Chicken Breast Meat, Wang Qian, Jiu Min, Meng Yuan-Yuan, Kong Ming-Jie, Yin Cheng-Rui, Wang Lun-Ji
Preservation Effects Of Oridonin/Chitosan Composite Film On Chilled Chicken Breast Meat, Wang Qian, Jiu Min, Meng Yuan-Yuan, Kong Ming-Jie, Yin Cheng-Rui, Wang Lun-Ji
Food and Machinery
Oridonin/chitosan (OR-CS) composite film was prepared and its preservation effect on chilled chicken breast meat was also investigated. The composite film was covered on the surface of the chilled chicken breast meat, and then covered with a layer of fresh-keeping film, which was stored at 4 ℃. The changes of pH, color, pressure loss, TVB-N, total number of colonies and sensory evaluation of the chilled chicken breast meat during storage were tracked and detected. The results showed that OR-CS composite membrane treatment could significantly reduce the increase of pH value, total bacterial count, TVB-N content and juice loss rate of …
Design Of Green Beans Online Screening System Based On Double Linear Ccd, Wu Chen-Chen, Wang Yong-Qiang, Zhou Cong-Ling
Design Of Green Beans Online Screening System Based On Double Linear Ccd, Wu Chen-Chen, Wang Yong-Qiang, Zhou Cong-Ling
Food and Machinery
To meet the needs of screening and rejecting defective products in the production and processing of green beans, an automated online screening system was designed based on the machine vision technology. The combing mechanism in the hardware device of the system arranged the green bean products on the conveyor belt in an orderly manner, making it a waterfall-style single-row free-fall motion. In the process of falling, the upper computer controlled two linear arrays of CCDs installed in high and low positions to obtain single-sided images of each green bean from the front and rear directions. The software system could process …