Light Weight Detection Of Mango Surface Defects Based On Machine Vision,
2023
School of Electrical and Electronic Engineering， Wuhan Polytechnic University， Wuhan， Hubei 430023， China
Light Weight Detection Of Mango Surface Defects Based On Machine Vision, Nie Yan-Wen, Yang Jia-Chen, Wen Hui-Xin, Gao Lu, Xu Jian
Food and Machinery
Objective: Reduce the manufacturing cost of automated mango grading equipment. Methods: The effects of three commonly detection algorithms for mango defect detection were compared, and a defect detection algorithm based on YOLOv5 for mango surface was proposed for the light weight design to work on mobile devices. Results: Compared with the original algorithm, the experimental algorithm can reduce the number of parameters by 45.9%, the number of floating point operations by 46.7%, and the weight file size by 45.2% under the premise of meeting the requirements for mango surface defect detection. Conclusion: the experimental algorithm effectively reduces the performance requirements …
Betel Nut Classification Algorithm Based On Improved Xception,
2023
College of Mechanical and Electrical Engineering, China Jiliang University, Hangzhou, Zhejiang 310018, China
Betel Nut Classification Algorithm Based On Improved Xception, Liu Chang-Jun, Jiao Jian-Ge, Zou Guo-Ping
Food and Machinery
Objective: In order to reduce the manual demand of betel nut classification improve the accuracy of betel nut classification and reduce the size of classification model. Methods: Expanded the input layer of Xception as the feature extraction backbone network. Added a dual-channel sequeeze and excitation module after the feature extraction network. Used the ELU activation function instead of ReLU. Used the data enhancement to expand the dataset of betel nuts, divided the dataset into training sets, validation sets and test sets in 9∶3∶1, and trained the improved Xception models. Results: When the improved Xception was used to classify 1 100 …
Traditional Festival Food's Packaging: A Display Design Research In The Context Of Cultural Confidence,
2023
Tsinghua University, Beijing 100084, China; Hunan University of Technology, Zhuzhou, Hunan 412000, China
Traditional Festival Food's Packaging: A Display Design Research In The Context Of Cultural Confidence, Zhang Yu, Chen Lei
Food and Machinery
Taking the display design research on traditional festival food's packaging as a point of penetration, this paper discusses about its display features and way of expression in the context of cultural confidence. At first, the paper analyses and summarizes traditional festival food packaging's current situation. Then, it concludes the display features of traditional festival food packaging's design throughout elucidating its concept. Finally, it probes into the packaging display design's expression way. Traditional festival food's packaging should comply with the tendency of today's aesthetic idea and the consumer development. The packaging's display design features could be started with its way of …
Evaluation Of Inhibitory Activity Of A Polyoxometallate On Polyphenol Oxidase And Its Application In The Preservation Of Litopenaeus Vannamei,
2023
Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China; College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
Evaluation Of Inhibitory Activity Of A Polyoxometallate On Polyphenol Oxidase And Its Application In The Preservation Of Litopenaeus Vannamei, Fang Jia-Qi, Han Qing, Ma Yang-Yu, Wang Fang, Li Li-Li, Li Wen-Jie, Wang Li
Food and Machinery
Objective: To design new and effective polyphenol oxidase （PPO） inhibitors and expand their application in the field of aquatic product preservation. Methods: The synthesized H8[P2Mo17Ni（OH2）O61] （P2Mo17Ni） structure was characterized by ultraviolet and infrared spectrum. The inhibitory effect, type and mechanism of P2Mo17Ni on the relative activity of mushroom PPO in vitro was clarified. Then, the preservation effects of P2Mo17Ni on Litopenaeus vannamei Boone were evaluated through studying the index change of shrimps treated with P2Mo17 …
Simultaneous Determination Of 24 Congeners Of 2- And 3‑Monochloropropanediol Esters And 7 Congeners Of Glycidyl Esters Using Direct Multi-Residue Analytical Lc-Ms/Ms Methods In Various Food Matrices,
2023
Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
Simultaneous Determination Of 24 Congeners Of 2- And 3‑Monochloropropanediol Esters And 7 Congeners Of Glycidyl Esters Using Direct Multi-Residue Analytical Lc-Ms/Ms Methods In Various Food Matrices, Ching-Chang Lee, Bo-Lun Lin, Yi-Wen Huang, Ning-Syuan Hsu, Wei-Hsiang Chang
Journal of Food and Drug Analysis
Glycidyl esters (GEs) and 2- and 3-monochloropropanediol esters (MCPDEs) are emerging process-generated food contaminants known as possible carcinogens. Herein, a direct method is developed and validated for the first time to simultaneously quantify seven GEs and twenty-four MCPDE congeners of processed foods using liquid chromatography-tandem mass spectrometry in a single sequence without ester cleavage or derivatisation, thereby allowing for the simultaneous analysis of numerous food matrices with high accuracy and precision. Our results show levels of GEs varying from
Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods,
2023
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108 , China
Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun
Food and Machinery
The change rule of main indexes of frozen surimi was introduced, and the influencing factors of surimi protein denaturation were briefly analyzed and discussed. Moreover, the regulation methods of surimi protein in antifreeze were reviewed.
Effect Of High Intensity Ultrasound On Structural And Functional Properties Of Chickpea Protein Isolate,
2023
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 ,China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 ,China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Effect Of High Intensity Ultrasound On Structural And Functional Properties Of Chickpea Protein Isolate, Wang Yun-Tao, Wang Ying-Juan, Wang Jin-Feng, Bai Yan-Hong, Zhao Dian-Bo
Food and Machinery
In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) under 450 W for different time(5, 10, 20 min). The emulsifying property of protein was improved obviously by ultrasonic treatment, the solubility of CPI was significantly increased from 7.5 mg/mL to 9.2 mg/mL, and the foaming capacity of CPI was increased to a maximum value of 163.33%. Moreover, the water holding capacity and breaking force of the heat induced CPI gel significantly increased from 58.40% to 75.75%, and 75.7 g to 254.3 g. HIU increased the α-helix content and decreased …
Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying,
2023
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 ,China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 ,China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin
Food and Machinery
To explore the drying characteristics and moisture migration and diffusion characteristics of apricot slices in the microwave freeze-drying process of ultrasonic pretreatment, microwave vacuum-freeze drying technology was selected, and the transverse relaxation time T2 inversion spectra of apricot slices during MFD drying under different ultrasonic pretreatment conditions were measured by low field nuclear magnetic resonance. The results showed that ultrasonic pretreatment had a great influence on the drying rate of apricot slices in the early stage of MFD. Scanning electron microscopy showed that the best ultrasonic treatment condition for internal structure was 350 W, 35 ℃, 15 min, and it …
Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice,
2023
College of Engineering and Technology, Southwestern University, Chongqing 400715 , China
Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling
Food and Machinery
This study aims to investigate the hot air drying characteristics of Astragalus slices, and the kinetics of the drying process. The hot air drying experiment was conducted with hot air temperature, air velocity and slice thickness as experimental factors. The hot air temperatures are 40, 50 and 60 ℃ with the air velocities of 0.4, 0.8 and 1.2 m/s, and slice thicknesses are 3, 6 and 9 mm, respectively. The effects of them on the hot air drying curves, effective moisture diffusivity coefficient, rehydration performance and color difference of Astragalus slices were investigated respectively. The Weibull distribution was used to …
Comparative Analysis Of Nutrient Quality And Polyphenol Composition And Antioxidant Activity Of Different Colored Quinoa,
2023
Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016 , China
Comparative Analysis Of Nutrient Quality And Polyphenol Composition And Antioxidant Activity Of Different Colored Quinoa, Zhao Meng-Meng, Yang Xi-Juan, Dang Bin, Zhang Jie, Zhang Wen-Gang
Food and Machinery
Differences of nutrient content, polyphenol profile and antioxidant activity of quinoa were explored from different grains quinoa of Qingbaili 1 (white grain), Gongza 4 (red grain) and Qingli 2 (black grain). Results showed that there were significant differences in nutritional quality among the three kinds of quinoa (P＜0.05), among them, crude protein content of white quinoa, fat and starch content of red quinoa, and crude fiber, ash and total amino acid content of black quinoa was the highest, respectively. Main type of quinoa pholyphenols was free form and their contents were significantly different (P＜0.05), with the contents of free phenol …
Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl,
2023
Life Science & Technology School, Lingnan Normal University, Zhanjiang, Guangdong 524048 , China
Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting
Food and Machinery
The nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, collected from Hechun town in Zhanjiang, were measured and determined in order to lay the foundation for the further development and utilization of this species. Results showed that the contents of moisture, crude fats, crude fiber, total carbohydrates, fructose, glucose, sucrose and citric acid in fresh fruits of P. guajava L. cv. Pearl were (88.98±0.04) g/100 g, (0.11±0.01) g/100 g, (2.27±0.01) g/100 g, (5.78±0.02) g/100 g, (22.00±0.20) mg/g, (22.05±0.25) mg/g, (12.45±0.15) mg/g, and (1.68±0.02), respectively. The content of crude protein was (0.78±0.01) g/100 g, and 16 kinds …
Effect Of Short-Term Intake Of High Edible Oil On Viscera Coefficient And Gastrointestinal Motility In Mice,
2023
Hunan University of Chinese Medicine, Changsha, Hunan 410208 , China
Effect Of Short-Term Intake Of High Edible Oil On Viscera Coefficient And Gastrointestinal Motility In Mice, Zheng Tao, He Yun-Shan
Food and Machinery
To study the effect of short-term intake of high edible oil on the viscera coefficient and gastrointestinal motility in mice and providing the basis for rational dietary oil, 10 SPF KM mice were randomly divided into the control group and the edible oil group. The mice in the edible oil group were given edible oil twice a day, 0.3 mL each time, according to 20 mL/(kg·d) and mace in the control group were given equal amounts of distilled water for 13 days. The viscera coefficient and gastrointestinal motility of mice were compared. It was found that the dietary amount of …
A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm,
2023
School of Computer Science and Technology, Shandong University of Technology, Zibo,Shandong 255049 , China
A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm, Yang Zheng-Wei, Zhang Xin, Li Qing-Sheng, Miao Nan, Wang Zhi-Qiang, Li Cai-Hong, Yuan Wen-Hao, Ma Yun-Xia, Zhou Zhi
Food and Machinery
Pu-erh tea storage year detection has the problems of cumbersome operation and complicated evaluation process. On this basis, a voltammetric electronic tongue (VE-Tongue) came out for fast detection of different storage years of Pu-erh tea. Conventional pattern recognition method of VE-Tongue was mainly based on manual feature design combined with shallow machine learning algorithms. In this study, a deep learning algorithm was introduced into pattern recognition method of VE-Tongue. A hybrid pattern recognition method based on combination of one-dimension convolutional neural network (1-D CNN) and extreme machine learning (ELM) was proposed. The 1-D CNN-ELM model combined with VE-Tongue was utilized …
Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts,
2023
Chongqing Academy of Chinese Materia Medica, Chongqing 400065 , China ；Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing 400065 , China
Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts, Su Zhi-Min, Huang Xiao-Ping, Liu Fei, Wu Zhen
Food and Machinery
In order to establish a method for evaluating the taste quality of edible salts, by taking 5 different raw materials edible salts as research object, a combination of electronic tongue technique with fuzzy sensory evaluation, and the method of principle component analysis (PCA) were deeply analyzed. The results showed: by analyzing the testing results of electronic tongue of edible salts, using PCA, the weight factor of fresh, saline, astringency, bitterness, and richness of the edible salt's sensory index were 0.32, 0.23,0.22, 0.18, 0.05, and, respectively. Based on the sensory evaluation data of sensory evaluator and corresponding fuzzy matrices were analyzed …
Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method,
2023
Anhui Academy of Science & Technology, Hefei, Anhui 230088 , China ；School of Food and BiologicalEngineering, Hefei University of Technology, Hefei, Anhui 230009 , China
Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method, Chen Ju-Yi, Wu Yu-Han, Yao Li, Xu Zhou, Wu Qian, Chen Wei
Food and Machinery
Based on the traditional colloidal strip, the pre-incubation reaction model was adopted, which was performed in the homogeneous aqueous solution between the colloid gold labeled antibody and analyte. This pre-incubation reaction was used to improve the efficiency of the immunoreaction. The pre-incubation solution was added to the colloidal gold strip for detection. Taking advantage of the pre-incubation model, the pre-incubated products were added to the colloidal gold strip for detection and the sensitivity for tetracycline was improved by 5 folds, as low as 1 μg/L. Changing the reaction model of the traditional colloidal gold strip from the direction adding sample …
The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food,
2023
Hunan Institute of Food Supervision Inspection and Research, Changsha, Hunan 410017 , China ；Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410017 , China
The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food, Liang Feng, Xu Wen-Yang, Zhao Hong-Qing, Wang Kai, Liu Yamg-Lun
Food and Machinery
A method for the simultaneous determination of red 2G, dimethyl yellow and diethyl yellow in meat products, soybean products and flavoring was established by HPLC and LC-MS. The samples were extracted by acetonitrile aqueous solution, with solid phase column, and determined by HPLC with diode array detector or UV detector, and then quantified by external standard method. The detection limit of red 2G was 0.5 mg/kg, and those of dimethyl yellow and diethyl yellow were 0.1 mg/kg, with the recovery rate ranging from 80.7% to 91.8% and the relative standard deviation of 3.8%~7.8%.
Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method,
2023
Xinjiang Uygur Autonomous Region Institute for Drug Control, Urumqi, Xinjiang 830054 , China
Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method, Yan Shun-Hua, Cheng Xi, Yan Hao, Xia Yi-La, Ai- Ni, Li Hai-Fang
Food and Machinery
According to GB 5009.12—2017, the content of Plumbum was determined under intermediate precision condition of measurement,and the accumulated data was statistically analyzed based on the top-down control chart method. The superposition chart of the value x and EWMA and the chart MR showed that the results conformed to the assumption of normality and independence. The uncertainty of Plumbum in scallion was 0.20 mg/kg.
A Review On The Connotation And Realization Of Modernization Of Food Safetycontrol Ability From The Perspective Of Social Co-Governance,
2023
College of Economics and Management, Northeast Forestry University, Harbin, Heilongjiang 150040 , China
A Review On The Connotation And Realization Of Modernization Of Food Safetycontrol Ability From The Perspective Of Social Co-Governance, Qin Li, Song Meng-Zhe
Food and Machinery
Social co-governance is an important prerequisite for the modernization of food safety governance capabilities. On the basis of sorting out the relevant literature at home and abroad, a review is made on the connotation and role of modernization of food safety governance capabilities and social co-governance. The analysis shows that the realization of the modernization of food safety governance capabilities depends on the cooperation of governments, enterprises and society to form a pattern of social co-governance. Although most domestic literatures have focused on food safety governance and social co-governance of food safety, the research on the analysis of modernization of …
The Regulation System Of Food Safety In Britain After“Mad Cow Disease” And Its Inspiration——On The International Competitiveness Of British Food,
2023
Yantai Vocational College, Yantai, Shandong 264000 , China
The Regulation System Of Food Safety In Britain After“Mad Cow Disease” And Its Inspiration——On The International Competitiveness Of British Food, Qin Bao-Qun
Food and Machinery
In practice, the British food processing industry was hit hard after the “Mad Cow Disease” incident, and the British government finally took active measures to promote the transformation of food safety and security system to consumer life and health, and established a strict food safety legal system, established strict food safety legislation and all-round food safety education system. Therefore, observing the food safety supervision system in China by the British food safety supervision system, we can find that there are still problems such as the interference of “localism”, the malady of long management, the proof rule of “who claims who …
Design Of Rock Tea Manipulation System Based On Fuzzy Control,
2023
Department of Mechanical Engineering, Xiamen Institute of Technology, Xiamen, Fujian 361021 , China
Design Of Rock Tea Manipulation System Based On Fuzzy Control, Liu Jiang-Ping, Jin Xin-Yi
Food and Machinery
In order to realize the intelligent control of rock tea processing, reduce the labor intensity and the influence of human factors in the process of manipulate fresh leaves, a control scheme of manipulate fresh leaves based on fuzzy control is proposed. The influence of the environmental factors of temperature and humidity on the quality of rock tea were analyzed, and a fuzzy controller was designed, with the deviation of temperature and humidity as the input parameter and the change value of the process parameter as the output parameter in the expert database. The idea of manual control was simulated, with …
