Design And Test Of Tea Charcoal Roasting Machine Based On Fuzzy Pid Control,
2021
College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
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,
2021
Guangxi Institute of Mechanical and Electrical Technology, Nanning, Guangxi 530007, China
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,
2021
School of Mechanical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
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,
2021
Chengdu Vocational Technical College of Industry, Chengdu, Sichuan 610218, China
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,
2021
Jinhua Polytechnic, Jinhua, Zhejiang 321000, China; Zhejiang Province Key Laboratory of Crop Harvesting Equipment Technology, Jinhua, Zhejiang 321000, China
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,
2021
Hubei University of Technology, Wuhan, Hubei 430068, China
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,
2021
College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
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,
2021
College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China
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 …
Isolation, Identification And Its Biological Activity Analysis Of The Polysaccharide In Passiflora Edulis Sims Leaves From Alkali Extracts,
2021
College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006, China
Isolation, Identification And Its Biological Activity Analysis Of The Polysaccharide In Passiflora Edulis Sims Leaves From Alkali Extracts, Li Xia, Liu Cheng-Xin, Huang Yan, Mo Guan-Lan, Guan Yuan
Food and Machinery
The residue of Passiflora edulis Sims leaves after hot water extraction was used as material. Polysaccharide was extracted from the residue by using NaOH alkaline solution, followed by separation of ion-exchange chromatography. The physicochemical properties of polysaccharide were determined and analyzed by IR, HPLC and gel permeation chromatography, and then its hypoglycemic and anticoagulant were studied. The results showed that APEL was separated by DEAE-52 cellulose ion-exchange chromatography to obtain the APEL-1, APEL-2, APEL-3, the APEL and its separated components all have typical characteristic peaks of polysaccharides, mainly composed of arabinose, glucose, galactose, xylose, rhamnose, glucuronic acid. The molecular weights …
Preparation Of Citrus Essential Oil Nanoemulsions And Its Antibacterial Activity Against Staphylococcus Aureus,
2021
Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125, China; Hunan AgriculturalProduct Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China
Preparation Of Citrus Essential Oil Nanoemulsions And Its Antibacterial Activity Against Staphylococcus Aureus, Jiang Shu-Ge, Hou Yu-Hao, Liu Jian, Li Gao-Yang, Fu Fu-Hua, Shan Yang
Food and Machinery
Citrus essential oil, as a natural extract with a broad-spectrum antibacterial effect, can effectively inhibit the growth of food-borne pathogens, but its wide application is limited due to its easy volatilization and poor water solubility. In this study, through the inhibition zone diamater test of three kinds of citrus (bergamot, sweet orange, honey pomelo) essential oilswith good antibacterial effect on Staphylococcus aureus wasusedas the oil phase. Tween 80 was used as the emulsifier, with deionized water used as the water phase, and the nanoemulsions was prepared by phase transformation method. According to the pseudo-ternary phase diagrams, the formulas of three …
Optimization Of The Extraction Process Of Parvalbumin From Pseudosciaena Crocea,
2021
Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
Optimization Of The Extraction Process Of Parvalbumin From Pseudosciaena Crocea, Lu Chun-Xia, Yang Liu-Ming, Chen Shi-Da, Zhang Hui-En, Yang Hua
Food and Machinery
By measuring the yield of parvalbum, a kind of extraction solution of parvalbumin from Pseudosciaena crocea was screened out, and the relative extracting process was optimized. The results showed that when the extraction time was 42 h, the extract concentration was 72 mmol/L; the pH of the extract was 8, and the ratio of material to liquid was 1∶180 (g/mL); the extraction temperature was 50 ℃, and the extraction rate of parvalbumin reached 0.174 2%. Parvalbumin was then separated and purified by anion gel column chromatography, and its molecular weight was determined to be 12 kDa by Western blot analysis.
Isolation And Identification Of Analgesic Effects Of The Lycopodium Japonicum Thunb Polysaccharide,
2021
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Isolation And Identification Of Analgesic Effects Of The Lycopodium Japonicum Thunb Polysaccharide, Tian Jia-Bao, Xu De-Ping
Food and Machinery
Explore the analgesic effects and active components of Lycopodium japonicum Thunb. Ethanol extraction, water extraction and ethanol precipitation were used to obtain different extracts of Lycopodium japonicum Thunb. Using acetic acid writhing and hot plate models, using mouse writhing reaction time and licking rear feet time as indicators, the analgesic components were screened and analyzed by nuclear magnetism. The water extract of Lycopodium japonicum Thunb has analgesic effect. After further analysis and screening, it is found that the analgesic components of Lycopodium japonicum Thunb are polysaccharides. A single component polysaccharide is obtained from the crude polysaccharides, and its structure is …
Total Synthesis Of Lycopene Based On Dodecatrienal,
2021
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Total Synthesis Of Lycopene Based On Dodecatrienal, Chen Guo, Yan Ri-An, Li Hai-Mei, Zhou Hua, Li Chun-Zhi
Food and Machinery
Diethyl [(1E,3E,5E)-2,6,10-trimethylundeca-1,3,5,9-tetraen-1-yl]phosphonate (9) was synthesized via a condensation between tetraethyl methylenebis(phosphonate) (7) and 6,10-dimethyl-3,5,9-undecatrien-2-one(8) by Wittig-Horner reaction, (3E,5E,7E)-3,8-dimethyldeca-3,5,7-trienedial (5) was prepared from (E)-tetraethyl but-2-ene-1,4-diylbis-(phosphonate)(2) and 4,4-dimethoxy-2-butanone (3) by Wittig-Horner reaction followed by hydrogenation. Lycopene was synthesized from diethyl [(1E,3E,5E)-2,6,10-trimethylundeca-1,3,5,9-tetraen-1-yl]phosphonate(9)and(3E,5E,7E)-3,8-dimethyldeca-3,5,7-trienedial(5) by Wittig-Horner reaction，the structure of products was confirmed by NMR, HRMS/GC-MS and IR techniques. The total yield was 16.7%.
Study On Semi-Solid Brewing Technology And Flavor Analysis Of Lily Multi-Grain Liquor,
2021
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
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 …
Research Progress On Biological Activity And Molecular Mechanism Of Sea Cucumber Saponins,
2021
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China;Shandong Marine Resource and Environment Research Institute, Yantai, Shandong 264006, China
Research Progress On Biological Activity And Molecular Mechanism Of Sea Cucumber Saponins, Zhong Jing-Shi, Zhang Jian, Liu Fang, Zhao Yun-Ping, Liu Kui, Wang Yi-Xin, Liu Hai-Chao, Wang Gong-Ming
Food and Machinery
In this review, the bioactivities and mechanisms of sea cucumber saponins, such as anti-tumor, anti-biofouling, atherosclerosis-improving, obesity-improving and obesity-related insulin resistance, Parkinson's disease-improving, osteoporosis-improv-ing and lifespan extension-promoting were summarized. Meanwhile, basic research, commercial application research and in-depth studies of sea cucumber saponins with modern technologies were also prospected.
Review On Accumulation And Metabolism Of Paralytic Shellfish Toxins In Shellfish,
2021
School of Marine Science and Bioengineering, Qingdao University of Science and Technology, Qingdao, Shandong266042, China
Review On Accumulation And Metabolism Of Paralytic Shellfish Toxins In Shellfish, Hu Xiao-Qun, Xie Wan-Cui, Li Min, Dong Ze-Qun, Yang Xi-Hong
Food and Machinery
The review describes the paralytic shellfish toxins (Paralytic Shellfish Toxins, PSTs) produced by harmful toxic algae. Species specificity of PSTs toxin accumulation content. The related research on paralytic shellfish toxins is reviewed from the accumulation, transformation, metabolism and purification of PSTs, and it is pointed out that efficient detoxification of aquatic products by means of optimization or combination of transient purification, biosorption, microbial metabolism and other purification methods is the future research direction.
Application Of Physical Modification In The Improvement Of Functional Properties Of Egg White Protein,
2021
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Application Of Physical Modification In The Improvement Of Functional Properties Of Egg White Protein, Wu Yong-Yan, Wang Qia, Duan Wen-Shan, Zhang Yu-Feng, Huang Qun
Food and Machinery
This paper reviewed the research results of physical modification of egg white protein in recent years, described the role of physical modification methods on the function improvement of egg white protein, and analyzed the characteristics of various modification methods in improving the functional properties of egg white protein.
Advances In The Study Of In Vitro Simulated Digestion,
2021
Food College of Heilongjiang Bayi Agriculture University, Daqing, Heilongjiang 163319, China
Advances In The Study Of In Vitro Simulated Digestion, Li Nuo, Zhang Dong-Jie, Zhang Gui-Fang, Lu Bao-Xin
Food and Machinery
Different types of in vitro digestion conditions and digestion parts were categorized summarized in this review, and different types of in vitro simulated digestion tests were analyzed. The application of in vitro simulated digestion in different nutrients was also reviewed.
Research Progress Of 31P-Quantitative Nuclear Magnetic Resonance Spectroscopy In Food Analysis,
2021
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
Research Progress Of 31P-Quantitative Nuclear Magnetic Resonance Spectroscopy In Food Analysis, Han Zhi, Gong Lei, Wang Hui-Xia, Jiang Feng, Zhu Xiao-Ling, Huang Zong-Qian, Cao Qi
Food and Machinery
The research progress of quantitative nuclear magnetic resonance in phospholipids, phosphates, organophosphorus pesticides, purity identification were reviewed, which could provide reference for the further development of new applications of quantitative nuclear magnetic resonance in food analysis and detection.
Active Components, Physiological Functions And Application Progress Of Aronia Melanocarpa Fruit,
2021
College of Biology, Food & Environment, Hefei University, Hefei, Anhui 230601, China
Active Components, Physiological Functions And Application Progress Of Aronia Melanocarpa Fruit, Yin Xia-Wei, Wang Chu-Yan, Yang Liu-Qing, Cao Jiang-Wei
Food and Machinery
In this paper, the active components of theAronia Melanocarpa fruits were introduced, and the physiological functions of Aronia Melanocarpa fruits were emphasized. The development status of the Aronia Melanocarpa fruits of was expounded. Finally, some suggestions on its application prospect were put forward, hoping to provide reference for the comprehensive utilization of the resources of Aronia Melanocarpa.
