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Articles 91 - 120 of 525
Full-Text Articles in Food Processing
Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization, Ning Zhi-Xue, Niu Guang-Cai, Zhu Li-Bin, Zhu Dan, Wei Wen-Yi, Wang Si-Pu
Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization, Ning Zhi-Xue, Niu Guang-Cai, Zhu Li-Bin, Zhu Dan, Wei Wen-Yi, Wang Si-Pu
Food and Machinery
The active compounds in sea buckthorn such as flavonoids, polyphenols, polysaccharides, vitamins, unsaturated fatty acids were introduced in this review, and their physiological functions such as anti-inflammatory, anti-cancer, immune regulation, anti-aging and anti-oxidation were discussed. Moreover, the problems faced during the development of sea buckthorn products, and the relative solutions were also summarized. This can help the development of sea buckthorn as functional products such as juice, wine, sea buckthorn oil, Jiaosu and yogurt, and contribute to improving the utilization value of various active compounds in sea buckthorn.
The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun
The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study carried out a case study on food GDAs （Guideline Daily Amounts） labeling in British. It was found that GDAS labeling which has been implemented for over 20 years, changed from BOP （Back of Package） labeling to FOP labeling. The labeling shows the amount of energy, sugar, fat, saturated fat, and salt per serving, as well as the percentage of the recommended daily intake by using the specific nutrient system measurement model. The labeling lacks of color coding and visual icon, and its implementation is not as effective as most FOP labels. Therefore, it is suggested to display …
Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na
Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na
Food and Machinery
Objective: The influencing factors of blockchain application in food supply chain and the behavior problems of all participants in food supply chain are worth exploring. Methods: Using the evolutionary game method, the tripartite game model of food enterprises, government and consumers was constructed, and the replication dynamic equation was established; The effects of different initial values, access cost, premium coefficient and information authenticity on the choice of tripartite strategy were analyzed. Results: The steady state of the system was related to the proportion of the initial strategy population. The block link in cost had a great impact on the strategic …
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
AAES Research Reports and Research Bulletins
Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Food and Machinery
Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time …
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Food and Machinery
Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical …
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Food and Machinery
Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% …
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin …
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
Food and Machinery
No abstract provided.
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Food and Machinery
This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Food and Machinery
Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T21）, immobilized water T22） and free water （T23） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water …
Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping
Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping
Food and Machinery
Objective: In this study, Pseudomonas aeruginosa （PA） was used as the indicator bacteria, and based on the quorum sensing system, the lactic acid bacteria （LAB） that antagonized the effect of PA were screened and the antagonistic mechanism was preliminarily discussed. Methods: The mechanism of LAB antagonizing PA was explored by the tests of Oxford Cup Method screening LAB to inhibit the growth of PA, AI-2 expression of LAB, biofilm formation ability of PA, pyocyanin expression and the AI-2 expression of PA with LAB sterile supernatants, and the analysis of Pearson correlation. Results: The results showed that Lactobacillus gasseri LGchen and …
Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang
Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang
Food and Machinery
Objective: In order to develop and utilize the resource utilization rate of cellulase producing strains. Methods: A Bacillus subtilis XWS-A with complete cellulase production system and high activity was used as the starting strain to make bacterial Fuqu. Box-Behnken response surface design was used to optimize the technology of Fuqu, and its enzyme production characteristics were explored. Results: The optimum conditions of Fuqu making were fixed inoculum amount of 7.5%, culture temperature of 46 ℃, water content of 46%, Under these conditions, Bacillus subtilis XWS-A was effectively proliferated, and the biomass reached （4.5±0.3）×1011 CFU/g; Fuqu had three kinds of …
Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire
Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire
Food and Machinery
Objective: To understand the characteristics of the microbial flora in Karez Xinjiang. Methods: Four different kinds of drinking water from Karez in Turpan, Xinjiang were collected, and they were sequenced using Illumina-Hiseq high-throughput sequencing technology. Majiorbio Shengxin Cloud Platform was used to analyze the diversity of microbial community structure. Results: After quality control, there were 446 700 effective bacterial sequences and 407 376 effective fungal sequences. A total of 2 586 OTUs were obtained based on 97% identity. At the phylum level, Proteobacteria was the common dominant bacteria phyla of the four samples. At the genus level, the common dominant …
Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan
Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan
Food and Machinery
Objective: This study focuses on realizing the automatic classification of liquor flowers and then improving the real-time and stability of liquor picking. Methods: The machine vision combined with convolutional neural network was used to replace human eyes for liquor picking. Comparing with many image classification methods, the superiority of the improved algorithm was verified. Results: The results showed that the classification accuracy of the model based on the improved Vgg16 convolutional neural network plus transferring-learning method was up to 96.69%. Conclusion: This method can be used in the real-time classification of Baijiu hops stably.
Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang
Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang
Food and Machinery
Objective: This study focuses on investigating the effects of different methods on the determination of adsorption isotherm of bread and the relationship between moisture content and water activity of bread at 25 ℃. Methods: The water adsorption isotherms of bread at 25 ℃ and in the range of 0.100~0.902 water activity (AW) were measured by saturated salt solution method (SSS), dynamic water transfer analyzer (DWT) and dynamic vapor adsorption method (DVS), and then seven different kinds of adsorption models were used to fit the results. Results: The adsorption isotherm of the bread belongs to the II curve. Halsey …
The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour, Yan Ying-Ying, Meng Sheng-Ya, Zhang Wen-Hui
The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour, Yan Ying-Ying, Meng Sheng-Ya, Zhang Wen-Hui
Food and Machinery
Objective: To explore the effect of peeling rate on the content of different nutrient active substances, antioxidant capacity, noodle quality and texture characteristics in Tibetan No. 27 highland barley flour. Methods: By controlling the peeling time, Tibetan No. 27 highland barley flour with different peeling rates could be obtained. The “National Food Safety Standard” and Megzyme kit were used to detect the content of fat, protein, minerals, dietary fiber and β-glucan and so on. Compared the effects of different peeling rates on the digestibility, antioxidant activity, noodle quality, and texture characteristics of Tibetan No. 27 highland barley flour. Results: ① …
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Food and Machinery
Objective: The aim is to establish a rapid, efficient and simultaneous detection method for various pesticide residues in eggs. Methods: QuEChERS combined with UHPLC-MS/MS was successfully used to detect 19 kinds of pesticide residues in eggs. Results: The limit of detection （LOD） and quantification （LOQ） of this method were （0.39±0.66） and （1.28±2.17） μg/kg, respectively. The recoveries of standard pesticides and relative standard deviations ranged from 79.25% to 102.14% and from 9.34% to 16.72%, respectively. Except for famoxadone, the correlation coefficients of linear equations for all pesticides were close to 0.999. The total frequency of 19 kinds of pesticides detected in …
Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing
Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing
Food and Machinery
Objective: Detect lead ions in water using Fe3O4@C/[BSMIM]HSO4/GCE. Methods: The Fe3O4@C that had core-shell structure was synthesized based on Fe3O4 which was compounded with 1-methyl-3-butanesulphonic acid imidazole bisulfate ionic liquid for preparing the Fe3O4@C/[BSMIM]HSO4 sensor that using the glassy carbon electrode as carrier. Results: The study found that Fe3O4@C had a good conductivity and dispersion. The Fe3O4@C/[BSMIM]HSO4/GCE has a good electrochemical stability and electrocatalytic activity. The quantitative analysis of lead ion in drinking water was done using the Fe3O4@C/[BSMIM]HSO4/GCE. The result showed that there was a good linear relationship between the concentration of lead ion and its oxidation peak current …
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing
Food and Machinery
Objective: The diversity of bacteria and fungi during the processing of black powder was analyzed by high-throughput sequencing technology. Methods: For each part of the workshop for the sampling, use the Nanodrop samples quality after PCR amplification, the data quality control, through the sequence splicing, filtering, and optimizing sequence, and then OTU clustering and comments were conducted. Results: The relative content of Curtobacterium in grain flushing and mixing powder was higher, and baking had little effect on bacteria. Irradiation had a noticeable effect on reducing bacteria, and brachybacter could be reduced by order of magnitude after irradiation. The analysis of …
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
In order to provide enlightenments for Chinese social groups to start and improve front of package （FOP） labeling, this study employed case studies of the choices logo in Netherlands through official materials from the Choices International Foundation. It was found that the choices logo whose icon is a tick, evaluates the nutritional value of food based on threshold values of saturated fat, trans fat, sodium, added sugar and dietary fiber. Nutritional standards of the choices logo was required to be revised every four years. The choices logo could be applied to prepackaged foods, fresh edible products and dishes. Therefore, China …
Study On Soft Governance Of Rural Food Safety, Huang Jun
Study On Soft Governance Of Rural Food Safety, Huang Jun
Food and Machinery
In view of the main sticking points of rural food safety governance in practice, such as the hidden lack of grass-roots government, the limited governance ability and autonomy of village level organizations, the lack of food safety awareness and the virtual soft governance mechanism, this paper puts forward the soft governance model of promoting rural food safety, and points out that it is necessary to determine the territorial responsibility of the government and strengthen the governance function of rural food safety; Strengthen the capacity-building of food safety management and food safety publicity and education of village organizations; Build a soft …
Design And Research Of A Control System For Boxed Food Packing, Li Yu-Na, Chen Rui-Hong
Design And Research Of A Control System For Boxed Food Packing, Li Yu-Na, Chen Rui-Hong
Food and Machinery
Objective: This study focuses on improving the adaptability and efficiency of packing machine. Methods: According to the needs of the current packing industry, the packing methods of boxed food, comprehensively using PLC, servo motor, touching screen and other technologies were investigated, and a set of packing workstation control system for rapid switching of different products were developed, through addressing algorithm, point call, point arrangement and other technical methods. Results: the system could control the boxed food on the conveyor belt through the absolute coordinates of the servo, and quickly complete the grasping, moving, packing and other actions. Conclusion: Through calculation, …
Analysis And Simulation Of Corn Vibrating Screen Based On Dem, Wang Bing
Analysis And Simulation Of Corn Vibrating Screen Based On Dem, Wang Bing
Food and Machinery
Objective: Analyze the movement of the material particles on the linear vibrating screen to optimize the mechanism of the linear vibrating screen. Methods: Based on the discrete element method, the EDEM software is used to simulate and analyze the movement of the material particles on the linear vibrating screen. In response to the stacking angle, the discrete element simulation parameters of the simulated material particles were calibrated in the form of batch processing. The SolidWorks software was used to establish the three-dimensional model of the linear vibrating screen, and the material falling height on the screen surface and the shape …
Detection Of Cherry Defects Based On Improved Faster R-Cnn Model, Wei Ran, Pei Yue-Kun, Jiang Yan-Chao, Zhou Pin-Zhi, Zhang Yong-Fei
Detection Of Cherry Defects Based On Improved Faster R-Cnn Model, Wei Ran, Pei Yue-Kun, Jiang Yan-Chao, Zhou Pin-Zhi, Zhang Yong-Fei
Food and Machinery
Objective: To improve the efficiency of cherry classification and sorting in industrial environment. Methods: An improved cherry defect recognition and sorting model based on Faster R-CNN framework was proposed. Results: By comparing VGG16, MobileNet-V2 and ResNet50 network, the effect of Resnet50 network was the best, the improved Faster R-CNN model had 97.75%, 99.77%, 98.90%, 97.56%, 96.67%, 98.80% of detection precision for cherry fissure, twinning, growth stimulation, mildew, Browning rotten and intact fruit, respectively. The average detection accuracy of the improved Faster R-CNN model was 98.24%, which was higher than other models, and the detection speed was 31.16 frames/s. Conclusion: The …
Design And Test Of The Grading System For Kernel-Free White Grapes With Support Vector Machine, Li Ze-Ping, Guo Jun-Xian, Guo Yang, Li Xue-Lian, Zhang Liang-Liang, Huang Hua
Design And Test Of The Grading System For Kernel-Free White Grapes With Support Vector Machine, Li Ze-Ping, Guo Jun-Xian, Guo Yang, Li Xue-Lian, Zhang Liang-Liang, Huang Hua
Food and Machinery
Objective: A support vector machine （SVM）-based grading system for kernel-free white grape bunches was designed to counter the problems of low accuracy and efficiency of manual grading of kernel-free white grape bunches. Methods: The images were preprocessed using Gaussian filtering, edge detection, contour detection and other pre-processing methods, and the SVM model was used to extract the contour, color and other feature parameters of the kernel-free white grape bunches and compared the recognition effects under different parameters based on the SVM model. Results: It was shown that the best parameters of the model were Best c=2.00, Best g=0.24, coef （）=0 …
Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization, Zhang Li-Xin, Yang Cui-Fang, Chen Jie, Wang Ya-Ming, Zhang Xiao
Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization, Zhang Li-Xin, Yang Cui-Fang, Chen Jie, Wang Ya-Ming, Zhang Xiao
Food and Machinery
Objective: The sugar content in apple directly affects its taste. The near infrared spectrum data of apples were collected in the wavelength range of 900~1 700 nm to detect the sugar content nondestructively in conjunction with the chemometrics method. Methods: Firstly, the spectral data were corrected by baseline, scattered, smoothed, and scaled in turn, and then the best preprocessing method was selected by minimizing the root mean square error of cross-validation. Secondly, 7 and 52 feature variables were selected by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) respectively. Finally, the linear PLS model and nonlinear ELM model …
Microwave-Vacuum Drying Characteristics Of Kiwifruit Slice Based On Controlling Temperature, Song Shu-Jie, Huang Xue, Guo Yu-Rong
Microwave-Vacuum Drying Characteristics Of Kiwifruit Slice Based On Controlling Temperature, Song Shu-Jie, Huang Xue, Guo Yu-Rong
Food and Machinery
Objective: To improve the dry product quality and drying efficiency of kiwifruit slices (KS), the effects of microwave-vacuum drying conditions with controlling temperature on the drying characteristics of KS were studied and the drying kinetics model was established to predict the moisture change in the drying process. Methods: Using KS as raw materials, the effects were studied, including in different setting temperature, vacuum degree and microwave power density on the drying characteristics of KS and its effective moisture diffusion coefficient (EMDC) of water, and the activation energy was also calculated. With the R2, RMSE and χ2 as the evaluation …