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Articles 4681 - 4710 of 5042
Full-Text Articles in Food Processing
Study On Processing Technology Of Plum Juice Beverage With Pulp, Cheng Ce, Lu Jun, Han Wenqi, Huang Hui, Li Zhonghai
Study On Processing Technology Of Plum Juice Beverage With Pulp, Cheng Ce, Lu Jun, Han Wenqi, Huang Hui, Li Zhonghai
Food and Machinery
Discussed on the processing technology of plum juice beverage with pulp. The main parameters of the process, including peeling method, pectinase dosage, the color fixative and juice recipes were studied by single factor and orthogonal test. The results showed that the optimum leaching method was alkaline peeling; the optimum pectinase dosage was 200 mg/L. The composite color fixative optimal ratio composed 0.15 g/100 mL of VC, 0.20 g/100 mL of citric acid, 0.30 g/100 mL of sodium bisulfite; The best formula were 15 g/100 mL of plum content, 9.0 g/100 mL of sugar, 0.10 g/100 mL of citric …
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 …
Running Inspection And Route Improvement In Tourism Food Safety Management, Wu Jianhai
Running Inspection And Route Improvement In Tourism Food Safety Management, Wu Jianhai
Food and Machinery
Chinese tourism food safety management has established the corresponding legal system, and has the corresponding administrative organs, formed the tourism food safety management system initially. However, due to the problems of food safety management and the characteristics of tourism food safety management, Chinese tourism food safety management still exist many problems. Therefore, it is necessary to take targeted measures to solve these problems from two aspects of food safety management and tourism food safety management, to achieve the purpose of improving the safety management of tourism food.
Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field, Tang Yao, Xu Zhou, Ding Li, Wang Libing, Cheng Yunhui
Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field, Tang Yao, Xu Zhou, Ding Li, Wang Libing, Cheng Yunhui
Food and Machinery
Magnetic nanoparticles is a kind of new polymer materials, which has been widely used in the field of biomedical, food and environment in recent years．The magnetic nanoparticles with suitable surface modification are capable of binding molecules selectively and has property of special magnetic response. In this review, the research progress on applications of magnetic nanoparticles in food composition separation and food safety detection were reviewed, and the application prospect were discussed.
Public Participation: Innovation And Expression Of Food Production Supervision In China, Wei Yan
Public Participation: Innovation And Expression Of Food Production Supervision In China, Wei Yan
Food and Machinery
Under the impact of the food safety accidents occur frequently, traditional food safety supervision mode relying solely on management of the administrative organs show significant limitations. Therefore, public management mode should be established, its core is government and fully integrates social management power. In the context of public management, food safety supervision in China lack the necessary coordination between administrative departments, administrative departments and social public opinion, administrative departments can not play their leading role, and many food operators ignore the legal supervision and other issues, which is caused by the food safety administration of long management, local protectionism and …
Analysis On The Present Situation And Reform Measures Of Agricultural Mechanization Specialty Of China, Jia Xing
Food and Machinery
This paper analyzes the present situation and difficulties of agricultural mechanization specialty, and the reform measures are carried out from the aspects of innovation education mode, reform teaching system, construction of practical training base, strengthening teachers team construction and innovation evaluation and incentive mechanism.
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), …
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 …
Effects On Aroma Components Of Weifang Tobacco With Different Drying Methods, Sun Qiang
Effects On Aroma Components Of Weifang Tobacco With Different Drying Methods, Sun Qiang
Food and Machinery
In order to research the influence of aroma components with different drying methods on different parts of tobacco, three parts of Shandong Weifang tobacco was used as the experimental material to study the change of aromatic components in pyrolytic products of cut tobacco at the two methods that sheet tube drying and pneumatic drying. The results showed that, the whole amount of aromatic components increased in both way, sheet tube drying obviously affected the upper and central tobacco, and pneumatic drying was more obvious affectting the underneath tobacco.
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.
Optimization On Culture Medium For Laccase Production From Coriolus Hirsutus By Residues Of Traditional Chinese Medicine, Yue Kun, Pan Zhiheng, Sun Yongmin
Optimization On Culture Medium For Laccase Production From Coriolus Hirsutus By Residues Of Traditional Chinese Medicine, Yue Kun, Pan Zhiheng, Sun Yongmin
Food and Machinery
In order to make full use of residue from traditional Chinese medicine, the different kinds of residues of traditional Chinese Medicine for laccase production by Coriolus hirsutus were investigated. It is capable of producing laccase with the three kinds of residues of traditional Chinese Medicine. The result showed that the optimal medium composition was as follows: wheat bran 3%, peptone 02%, residues of Chinese rhubarb 12%, MgSO4 3 g/L，KH2PO4 3 g/L, pH value 5.0. Enzyme activity under the optimal culture conditions was 4 828.2 U/mL, which was 1.4 fold of that of the original medium.
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 …
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 …
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 …
Sampling Methods And Application Research On Rapid Measuring Instrument Of Tobacco Widthbased On Scanning Imaging, Liu Yang, Liu Minchang, Wen Ruoyu, Zhao Weiyi, Zeng Jian, Zhou Xuezheng
Sampling Methods And Application Research On Rapid Measuring Instrument Of Tobacco Widthbased On Scanning Imaging, Liu Yang, Liu Minchang, Wen Ruoyu, Zhao Weiyi, Zeng Jian, Zhou Xuezheng
Food and Machinery
The width of cut tobacco is an important index to evaluate sensory qualities and physical indices of tobacco products. The rapid measuring instrument of cut tobacco showshigh efficiency and accuracy. This study based on a kind of cut tobacco set up the sampling methods about the rapid measuring instrument. Meanwhile, tobacco width measuring methods by using this instrument and using the plastic rod are contrasted. Moreover, this paper had done some work of application about different tobacco cuts including conditional tobacco, expanded tobacco and tobacco flake and different types of tobacco cutters. The results show that the rapid measuring instrument …
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 …
Analysis And Calculation Method Of Potato Sorting Conveyor Line Statics, Sun Jun, Yu Wenqiang, Li Xueqiang, Shi Yuanyuan, Yu Mingzhi
Analysis And Calculation Method Of Potato Sorting Conveyor Line Statics, Sun Jun, Yu Wenqiang, Li Xueqiang, Shi Yuanyuan, Yu Mingzhi
Food and Machinery
The operation, of sorting and the arrival of potatoes, is still on low mechanization degree and involves heavy laboring intensity. however, there is little research on optimizing the devices of conveyor line interiorly. Based on a reference to some foreign research results about the conveyor line with the function of sorting potatoes by sizes, this article present proper design parameters adjusted to the properties sorting and warehouse management of potatoes in domestic situation by simulating and optimizing design. It offers the reference data for the design and manufacture of domestic device for sorting and conveying the potatoes. It also helps …
Dynamics Simulation Of Food Sorting Robot, Jiang Yi, Li Zhengyang, Ying Zaien, Ping Xueliang
Dynamics Simulation Of Food Sorting Robot, Jiang Yi, Li Zhengyang, Ying Zaien, Ping Xueliang
Food and Machinery
According to the structural features of food sorting robots with six degrees of freedom, kinetic theory analysis was carried out by using Lagrange approach. Virtual prototype modeling was established, and the curves of angle, angular velocity, angular acceleration, moment and power were obtained by rigid body dynamics simulation within ADAMS. The results showed that the robot had a good motion stability and dynamic response, which in addition provide a theoretical basis for motor selection. Coupled dynamics simulation was also carried out by SimDesigner, which demonstrates the rationality of the manipulate design.
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 …