Design Of Spherical Fruit Packing Machine Based On Ahp/Ad/Triz,
2023
College of Mechanical Engineering, Suzhou Vocational University, Suzhou, Jiangsu 215104, China
Design Of Spherical Fruit Packing Machine Based On Ahp/Ad/Triz, Zuo Bin, Wang Renzhong, Wang Min
Food and Machinery
Objective： The paper aims to solve the large amount of packing for spherical fruit packing with unstable and unshapen with foam. Methods： A product design method based on AHP, AD and TRIZ integration was proposed in view of user demands. The weight and ranking of customer demands was obtained through AHP, the high-weights of design elements was converted to functional requirement. Then, the mapping between functional domain and physical domain of design elements was completed by means of AD axiomatic design. The design parameter sets of bevel gear packaging mechanism, spiral auxiliary mechanism, cutter mechanism and tension control mechanism were …
Research On Intelligent Real-Time Identification System Of Traffic Signs Based On Improved Recurrent Neural Network Algorithm,
2023
Huanghe Jiaotong University, Jiaozuo, Henan 454950, China
Research On Intelligent Real-Time Identification System Of Traffic Signs Based On Improved Recurrent Neural Network Algorithm, Wang Shaoying
Food and Machinery
Objective： In order to meet the needs of the edge computing of the Internet of Things, a recurrent neural network algorithm was introduced for the first time in this paper, and an intelligent real-time classification and recognition system was constructed to conduct research on food packaging images. Methods： To build a simulation experiment test model, firstly preprocessed the image data set, de-redundantize, grayscale, and normalized the two-dimensional image, and finally input the time-sequential data in parallel. Using a typical memristor as the research object of realizing hardware RNN, the nonlinear function of memristor was used to construct the mapping layer …
Food Freshness Recognition Method Based On Improved Resnet Model,
2023
Jiangxi Institute of Economic Administrators, Nanchang, Jiangxi 330088, China
Food Freshness Recognition Method Based On Improved Resnet Model, Wan Wei, Pu Yingxue, Wang Xiang, Li Chao
Food and Machinery
Objective: Solve the problems of low detection efficiency and poor accuracy in existing food freshness recognition methods. Methods: Based on the food production line image acquisition system, an improved residual neural network model was proposed for food freshness recognition on the production line. The improved LRELU activation function was introduced to improve the recognition performance of the model, the batch normalization layer was introduced to improve the training efficiency of the model, and the Dropout layer was introduced to discard a certain proportion of neurons to reduce the impact of over fitting. Results: Compared with conventional food freshness recognition methods, …
Research On Tomato Maturity Detection Method Based On Improved Yolov4 Model,
2023
Taiyuan City Vocational College, Taiyuan, Shanxi 030027, China
Research On Tomato Maturity Detection Method Based On Improved Yolov4 Model, Lu Jinrui, Fu Yan, Ni Meiyu, Cao Weigang, Du Zitao
Food and Machinery
Objective: To solve the problems of low detection accuracy and large number of model parameters in existing tomato maturity detection methods. Methods: Based on the tomato image acquisition system, an improved YOLOv4 model was proposed for automatic detection of tomato maturity. Introducing the lightweight network MobileNetv3 network into the model to replace the CSPParkNet53 network, reducing model complexity. Using average pooling instead of maximum pooling in the SPP module improved the algorithm's detection accuracy for small targets. Introduced attention mechanism CBAM in the upsampling process to enhance the fusion ability of deep and shallow features, and verified the feasibility of …
Protective Effects Of Procambarus Clarkii Shell Bioactive Peptides On Oxidative Stress Injury Of Zebrafish （Danio Rerio）,
2023
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Protective Effects Of Procambarus Clarkii Shell Bioactive Peptides On Oxidative Stress Injury Of Zebrafish （Danio Rerio）, He Shuwen, Zhu Haojie, Han Pengwei, Yang Saijie, Cui Bo, Cheng Yunhui, Li Honghui, Wen Li
Food and Machinery
Objective: Explore the protective effect of Procambarus clarkii shell bioactive peptides （PCSBP） on oxidative stress injury in the organism. Methods: This study using alkaline protease hydrolysis method to prepare bioactive peptides and measured their antioxidant activity in vitro. Subsequently, the protective effects of PCSBP on oxidative stress injury in zebrafish under fasting stress was analyzed. Results: The PCSBP showed potential antioxidant capacity in vitro, with scavenging rates of DPPH radicals and hydroxyl radicals at （46.35±1.32）% and （75.22±2.18）%. The final body weight, body length and muscle amino acid content of zebrafish were decreased under fasting stress, but the growth …
Changes Of Peptides And Amino Acids In Acetes Chinensis Before And After Autolysis,
2023
College of Food, Shanghai Ocean University, Shanghai 201306, China
Changes Of Peptides And Amino Acids In Acetes Chinensis Before And After Autolysis, Zhu Baohua, Li Xiaohui, Yang Zhiyan, Hui Tingting, Xu Chenchen, Li Yan
Food and Machinery
Objective: This study aimed to explore the changes of polypeptides and free amino acids in Acetes chinensis before and after autolysis. Methods: The optimal pH and temperature of the endogenous protease of the A. chinensis were determined and the autolysis conditions were optimized. Then changes of a polypeptide, amino acid and molecular weight in the product before and after autolysis were studied under the optimal conditions. Results: The optimum temperature and pH of endogenous protease were 45 ℃ and 8.0 respectively. Under the optimal autolysis conditions of pH 8.0, temperature 40 ℃, and reaction time 4 h, the polypeptide concentration …
Process Study On Mixed Bacterial Solid-State Fermentation Of Rice Bran For The Preparation Of Oryzanol And Evaluation Of Its Antioxidant Activity,
2023
National Center of Dark Tea Product Quality Inspection & Testing 〔Hunan〕, Yiyang, Hunan 413000, China;Yiyang Testing Institute of Product and Commodity Quality Supervision, Yiyang, Hunan 413000, China;School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Process Study On Mixed Bacterial Solid-State Fermentation Of Rice Bran For The Preparation Of Oryzanol And Evaluation Of Its Antioxidant Activity, Xia Xinxin, Lin Hai, Yang Guliang, Peng Xia, He Xinle
Food and Machinery
Objective: In order to improve the yield of oryzanol of rice bran. Methods: Rice bran was selected as the research subject, and Saccharomyces cerevisiae and Bacillus subtilis were selected as solid-state fermentation strains through single-factor experiments. The mixed bacterial solid-state fermentation process was optimized by Box-Behnken response surface method combined with the single factor experiments, based on the content of oryzanol. The antioxidant activity of the fermentation extracts was evaluated using DPPH and ABTS free radical scavenging assays. Scanning electron microscopy （SEM） was used to analyze the principle of oryzanol enrichment in mixed bacterial solid-state fermentation. Results: Under the of …
Isolation, Purification And Structure Analysis Of Polysaccharide From Lance Asiabell Root,
2023
Forestry College of Beihua University, Jilin, Jilin 132013， China
Isolation, Purification And Structure Analysis Of Polysaccharide From Lance Asiabell Root, Liu Yanqiu, Wang Yaru, Mao Dirui, Chang Kai
Food and Machinery
Objective: The structure of CLPS1 (polysaccharide fraction 1 of Codonopsis lanceolata) was determined to provide a basis for the study of polysaccharide activity of C. lanceolata and the development of natural plant polysaccharides. Methods: After extraction, separation, and purification, the separation component CLPS1 was determined by gas chromatography, infrared spectroscopy, nuclear magnetic resonance, periodate oxidation, Smith degradation, and methylation analysis to determine the structure of CLPS1. Results: The specific rotation of CLPS1 is +44°, the content of the total polysaccharide is 97.6%, the uronic acid of CLPS1 is 13.18%, and the molecular weight of CLPS1 is 91.7. The monosaccharide …
Ultrasound-Assisted Extraction And Antioxidant Study Of Crude Polysaccharide From Agrocybe Praecox,
2023
College of Biodiversity Conservation, Southwest Forestry University, Kunming, Yunnan 650224, China;Institute of Agricultural Product Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China
Ultrasound-Assisted Extraction And Antioxidant Study Of Crude Polysaccharide From Agrocybe Praecox, Han Xiaolei, Lu Huiying, Liang Jueqin, Fan Wei, Liu Tao, Huang Zhiqun, Yang Guoshun, Xiong Zhi
Food and Machinery
Objective: In order to explore the extraction method and antioxidant activity of crude polysaccharide from edible fungus resources of reed. Methods: The characteristic Agrocybe praecox of reed edible fungus of Dongting Lake District was used as raw material, the extraction rate of polysaccharide was used as the index, and the extraction was carried out by ultrasonic-assisted hot water alcohol precipitation method. After taking the liquid-material ratio, ultrasonic extraction time, ultrasonic extraction power, hot water extraction temperature, hot water extraction time as the factors to finish the single factor experiments. Then the experiments was optimized by Box-Behnken center combined experimental design …
Effects Of Different Modes Of Ultrasonic Assisted Low-Temperature Curing On Beef Quality,
2023
School of Food and Bioengineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Effects Of Different Modes Of Ultrasonic Assisted Low-Temperature Curing On Beef Quality, Wu Mengdi, Ma Haile, Liu Huimin
Food and Machinery
Objective: This study aimed to discover a green, fast curing method for the domestic refrigerator freezer. Methods: Under the control of low-temperature condition, different frequency combination of ultrasonic assisted curing beef was used to study its effect on beef quality. Results: Compared with low-temperature static curing, simultaneous ultrasonic 22+40 kHz (SIU 22+40 kHz) had the best curing effect, and the salt content (0.327 4%) was increased by 74.15% (P＜0.05), with the cooking loss (34.933%) reduced by 11.45% (P＜0.05). The hardness (293.545 N) was reduced by 18.39% (P＜0.05), and the resilience (1.436N/mm2) was …
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis,
2023
College of Food Engineering, Qingdao Institute of Technology, Qingdao, Shandong 266300, China
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis, Li Mingzhu, Li Yuanjie, Hou Xiaolin, Feng Jinxiao
Food and Machinery
Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat ratio, yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment. The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment, and the trace components of liquor were analyzed by liquid chromatography. Results: The ratio of wheat in feeding quantity was 16.0%, the addition amount of sorghum …
Study On Optimizing Technology And Physicochemical Properties Of Coix Bran Dietary Fiber Prepared By Enzymatic Method,
2023
Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China;Qianxinan Institution Inspection and Testing Center, Xingyi, Guizhou 562400, China
Study On Optimizing Technology And Physicochemical Properties Of Coix Bran Dietary Fiber Prepared By Enzymatic Method, Lin Tinglong, Zou Lan, Pan Xiaowei, Liu Yuanjing
Food and Machinery
Objective: The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. Methods: The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed. Results: The optimal extraction parameters of dietary fiber were as follows: solid-liquid ratio was 1∶10 (g/mL), the amount of amylase and alcalase was 100 U/g, respectively, and the extraction rate was up to 84.39%. The …
Research Progress On Innovative Processing Technologies And Changes In Physicochemical Properties During The Pickling Of Pidan,
2023
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
Research Progress On Innovative Processing Technologies And Changes In Physicochemical Properties During The Pickling Of Pidan, Cheng Jing, Li Lichan, Wang Shaoyun, Yu Liyang, Yu Jie, Cai Xixi
Food and Machinery
In view of the limitations of the traditional processing technology of Pidan, this review summarizes the innovative processing technologies of Pidan, such as gradient temperature control, ultrasonic assisted, vacuum decompression, pulsating pressure, etc., and describes the changes of water, pH value, protein, free amino acids, texture, mineral elements and micro-morphology during the picking process of Pidan. Moreover, the development directions of Pidan products are prospected.
Functional Characteristics And Comprehensive Utilization Of Lonicerae Flos Resources,
2023
College of Humanities and Management, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
Functional Characteristics And Comprehensive Utilization Of Lonicerae Flos Resources, Liu Ping, Jia Fan, Hu Xiang, Xu Yao, Yang Yong
Food and Machinery
Lonicerae Flos is a Chinese medicinal material and medical-food homologous resource. It has a variety of pharmacological and health functions such as anti-oxidation, immune regulation, anti-inflammation and antibacterial. Based on the introduction of research process in the history of application, functional components and pharmacological activity of Lonicerae Flos resources, this review summarizes the current situation of comprehensive utilization of Lonicerae Flos and its by-product, and deeply discusses the comprehensive utilization of high-value of these resources from the perspectives of drugs, food, cosmetics, veterinary medicine feed and agricultural inputs. Finally, the comprehensive utilization of the Lonicerae Flos resources and the sustainable …
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics,
2023
Chaoyang Teachers College, Chaoyang, Liaoning 122000, China
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics, Shao Yulan, Sun Chenghang, Hu Bingbing
Food and Machinery
In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei,
2023
Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Food and Machinery
The composition, structure and functional properties of Agaricus blazei polysaccharide were summarized. The extraction techniques of polysaccharides and the features of different extraction methods were enumerated and compared. The problems in the research of A. blazei was discussed， such as unsystematic basic research, immature technological conditions, imperfect equipment and facilities, and low degree of specificity in seeds. In the end，the research direction of A. blazei polysaccharide was prospected.
Studying On The Hypoglycemic Activity Of Green Tea Polyphenols From Camellia Ptilophylla Chang Using High-Resolution Mass Spectrometry And Network Pharmacology,
2023
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Studying On The Hypoglycemic Activity Of Green Tea Polyphenols From Camellia Ptilophylla Chang Using High-Resolution Mass Spectrometry And Network Pharmacology, Huang Qiuyan, Li Bin, Lin Xiaorong, Lu Sen, Chen Zhongzheng, Zhang Yuanyuan
Food and Machinery
Objective: This study aimed to explore the composition and the functional bioactivity of tea polyphenols from cocoa tea. Methods: Chemical components of crude green tea polyphenol extracts from cocoa tea were analyzed and identified using high resolution mass spectrometry. Additionally, their potential functional effects were predicted by network pharmacological analysis. Results: The in vitro hyperglycemic potential of crude green tea polyphenol from cocoa tea was preliminarily confirmed based on their strong inhibition on α-glucosidase and α-amylase. Six key targets including GAPDH and AKT and multiple pathways such as PI3K-AKT were predicted to be involved in the underying mechanisms behind the …
Traditional Packaging Design For Local Food Based On The Intangible Cultural Heritage Of Shang-Jin Jun Kiln In Henan Province,
2023
Henan Polytechnic, Zhengzhou, Henan 450000, China
Traditional Packaging Design For Local Food Based On The Intangible Cultural Heritage Of Shang-Jin Jun Kiln In Henan Province, Bai Mei
Food and Machinery
Focusing on the Intangible Cultural Heritage project of Shenhou Jun Porcelain in Yuzhou, this study employs methods such as literature review, archaeological findings, and field research to analyze the historical culture, appearance, connotations, and craftsmanship of Shenhou Jun Porcelain. The study summarizes the distinctive features, methods, and patterns of Shenhou Jun Porcelain, and condenses its unique cultural characteristics. It further proposes packaging design strategies that integrate intangible cultural heritage with local food products in Henan, employing techniques such as logo design, graphic design, form design, artistic design, and dynamic design.
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction,
2023
Shanxi Agricultural University, Taigu, Shanxi 030801, China;Intelligent Equipment Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction, He Tingting, Yao Jichao, Zhang Zhonglili, Lu Tiangang, Yue Huanfang
Food and Machinery
Objective: In order to solve the problem of inaccurate defect extraction caused by complex and variable color and irregular texture changes of tomato surface defects, the defect segmentation method based on image local variance with brightness correction was proposed. Methods: On the basis of using histogram threshold segmentation method to segment calyx and stem scar and the method of domain pixel weighted sum to replace the original pixel to complete the brightness correction, the gray image of tomato surface was divided into several image blocks, and the color of each block was characterized by image pixel variance, and then the …
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition,
2023
Jiangsu Agri-animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition, Wang Zhengyun, Liu Zixiao, Zhan Yueping
Food and Machinery
Objective: This study aimed to optimize the extraction process of visceral fish oil from grass carp. Methods: Using grass carp viscera as raw material, fish oil was extracted by using ultrasonic assisted enzyme method. The effects of enzyme type, enzyme addition amount, enzymatic hydrolysis time, enzymatic hydrolysis temperature, ultrasonic treatment time, and ultrasonic treatment power on the extraction rate of fish oil were investigated. Results: The optimal process conditions for ultrasonic assisted enzymatic extraction of fish oil were neutral protease hydrolysis, enzyme addition of 2.5%, enzymatic hydrolysis time of 2 hours, enzymatic hydrolysis temperature of 45 ℃, ultrasonic treatment power …
