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 …
Study On Microwave Vacuum Freeze Drying Technology And Rehydration Characteristics Of Sauerkraut,
2023
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang,Henan 471023 , China
Study On Microwave Vacuum Freeze Drying Technology And Rehydration Characteristics Of Sauerkraut, He Jian, Yi Jun-Peng, Li Xin, Duan Xu, Ren Guang-Yue, Wu Tian-Tian
Food and Machinery
Using microwave vacuum freeze-drying technology to dehydrate fresh sauerkraut, study the influence of microwave power, vacuum degree and layer thickness on the drying characteristics and rehydration ratio of sauerkraut, determine the best drying conditions, and the low-field nuclear magnetic resonance technology (LF-NMR) was used to study the moisture state of dried pickled cabbage products during rehydration. The results showed that the drying rate of sauerkraut increased with higher microwave power, lower vacuum degree, and smaller thickness of the material layer, and the drying time was shortened. the optimal drying process conditions were found to include microwave power of 320 W, …
Research On Apple Online Classification Based On Machine Vision,
2023
College of Electrical and Control Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 , China
Research On Apple Online Classification Based On Machine Vision, Li Qi, Hu Jia-Kun
Food and Machinery
Using CCD camera to dynamically collect real-time images of two sides of the apple, a flood filling + adaptive Ostu threshold segmentation algorithm is proposed to extract the outline of the apple. The minimum outer circle method is used to process the upper surface image of the apple to obtain the fruit diameter of the apple. Rectangular method is used to extract the apple's fruit shape features by processing the apple's side surface image; the image is converted from RGB to HSV space to extract the apple's coloring degree, fruit rust, and scar features, and the classification of the SVM …
Design Of Fast Cherry Defect Detection And Recognition System Based On Fpga,
2023
Beidou High Precision Positioning Service Technology Engineering Laboratory of LiaoningProvince, Dalian University, Dalian, Liaoning 116622 , China ；Environment Sensing andIntelligent Control Key Laboratory of Dalian, Dalian University, Dalian, Liaoning 116622 , China
Design Of Fast Cherry Defect Detection And Recognition System Based On Fpga, Pei Yue-Kun, Gu Yu, Lian Ming-Yue
Food and Machinery
To make the cherry defect detection and identification system meet the real-time requirements, it was proposed to use the convolutional neural network model as the basis and used the SDSoC development platform to complete the design of FPGA for rapid detection and identification of cherry defects. By optimizing data transmission, multiplexing the general matrix multiplication function (GEMM) in the network model and parallelizing the design of the convolution operation, PL-side hardware acceleration was realized. Using the SDSoC platform, a high-level language mapping convolutional neural network model was used on the PS-side, which saved a lot of development time while achieving …
Rapid And Non-Contact Evaluation Of Lipid Oxidation In Fresh Chilled Pork By Near-Infrared Hyperspectral Imaging,
2023
School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003 , China ；College of Grain, Oil and Food, Henan University of Technology, Zhengzhou, Henan 450001 , China
Rapid And Non-Contact Evaluation Of Lipid Oxidation In Fresh Chilled Pork By Near-Infrared Hyperspectral Imaging, He Hong-Ju, Wang Wei, Li Bo, Wang Yu-Ling, Zhu Ya-Dong, Jiang Sheng-Qi, Ma Han-Jun, Chen Fu-Sheng
Food and Machinery
The lipid oxidation of fresh chilled pork was evaluated rapidly and contactlessly by near-infrared hyperspectral imaging during different storage periods. The Gaussian filter smoothing (GFS), moving average smoothing (MAS), Savitzky-Golay convolution smoothing (SGCS), median filtering smoothing (MFS), multiplicative scatter correction (MSC), standard normal variable (SNV) correction and baseline correction (BC) were used to preprocess the reflectance spectra of the pork samples at 900~1 700 nm. After the seven kinds of pretreatments mentioned above, Partial least squares regression (PLSR) model was established to explore the quantitative relationship between spectral data and the 2-thiobarbituric acid (TBA) value. As a result, the GFS-PLSR …
Optimization Of Aqueous Enzymatic Extraction Process Assisted By High-Temperature Alkaline Liquor Cooking And Steam Explosion For Peony Seed Oil And Its Quality Analysis,
2023
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
Optimization Of Aqueous Enzymatic Extraction Process Assisted By High-Temperature Alkaline Liquor Cooking And Steam Explosion For Peony Seed Oil And Its Quality Analysis, Wang Xin, Meng Yu-Qian, Xu Bao-Cheng, Luo Deng-Lin, Fu Yuan-Zhe, Li Meng-Jie, Wei Yu-Hua, Jiao Yu-Man
Food and Machinery
To obtain a higher yield and high quality of peony seed oil, unshelled peony seeds were pretreated with high-temperature alkaline liquor cooking and steam explosion, and the parameters were also optimized. The results were as follows. Firstly, peony seeds were subjected to cook at 105 ℃ for 40 min in an alkaline liquor with the concentration of sodium bicarbonate being 0.05 mol/L, and the material-liquid ratio (g/mL) was 1∶5. Then the precooked peony seeds were further processed by steam explosion with a pressure of 0.3 MPa, holding for 30 s. After pretreating, the enzymolysis efficiency of peony seed powder by …
Study On The Hypolipidemic Function Of Noni Wine,
2023
Qianjin Pharmaceutical Co., Ltd., Zhuzhou, Hunan 412007 , China
Study On The Hypolipidemic Function Of Noni Wine, Li Xiao-Juan
Food and Machinery
Established a mouse model of hyperlipidemia. The male mice were divided into blank control group, low fat group and high fat group, and the low dose, medium dose, high dose of Noni wine. Serum concentrations of total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), respiratory exchange ratio (RER), were measured after 90 days of feeding. The results showed that medium dose and high dose can effectively reduce the body weight or body weight gain of the obese mice, and the testis fat rate, renal fat rate or body fat rate decreased. The serum TC content, …
Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity,
2023
South China Agricultural University, Guangzhou, Guangdong 510000 , China
Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity, Chen Jia-Hui, Wu Xue-Hui
Food and Machinery
By using single factor experiment and response surface methods, the effects of ethanol volume fraction, solid-liquid ratio, extraction temperature and time on extracting saponin from the leaves of Camellia nitidissima Chi were discussed, and the inhibitory effect of the extracts on pancreatic lipase was also studied. The optimal extraction conditons for saponin from C. nitidissima Chi were determined as follows: 59% ethanol, 1∶39 (g/mL) as solid-liquid ratio, extracting at 60 ℃ for 124 min. The yield of saponin was 4.82% under the optimized conditions, closing to the predicted result. The research results indicated that the saponin extracted with the mass …
Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet,
2023
Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China ；Institute of Food and Nutraceutical Science, School of Agricultureand Biology, Shanghai Jiaotong University, Shanghai 200240 , China
Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Food and Machinery
In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and …
Optimizing Conditions Of Producing Bacteriocin By Lactobacillus Plantarum M1-Ntg300,
2023
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Optimizing Conditions Of Producing Bacteriocin By Lactobacillus Plantarum M1-Ntg300, An Yu, Wang Ying, Yi Hua-Xi, Zhang Dong-Jie
Food and Machinery
Taking the potency of phytolactin as a characteristic index, the culture conditions for bacteriocin production by Lactobacillus plantarum M1-NTG300 were optimized. Through response surface analysis combined with actual values, the optimal components of the culture medium were determined to include 3.5% glucose concentration, 3.5% peptone, 0.35% Tween 80, and 0.20% magnesium chloride. Under the control of these culture conditions, The titer of bacteriocin, produced by L. plantarum M1-NTG300 was 1 269.4 IU/mL, which was increased by 19.8%.
Effect Of Salt Amount On The Quality Of Chimonobambusa Quadrangularis Shoots Dried By Salt Boiling,
2023
College of Biology and Agriculture, Zunyi Normal College, Zunyi, Guizhou 563006 , China
Effect Of Salt Amount On The Quality Of Chimonobambusa Quadrangularis Shoots Dried By Salt Boiling, Lv Chao-Yan, Gao Zhi-Xi, Liu De-Fen, Jiang Qi, Wang Mi, Ma Yun-Fei, Cai Chun
Food and Machinery
Different amounts of salt (10%, 15%, 20%, 25%, and 30%) were set to cook Chimonobambusa quadrangularis shoots. The effects of salt amount on total sugar, reducing sugar, soluble protein, free amino acid, NaCl, nitrite, as well as moisture content, rehydration ratio, color, sensory score, were studied. The results showed that the water content decreases with the increase of boiling time, showing the salt amount dependent. The rehydration rate increased with the rehydration time, and when it basically stops increasing, the rehydration ratio was 10%＞15%＞20%＞30%＞25% in descending order. The total sugar, reducing sugar, soluble protein, and free amino acid content all …
Optimization Of Aluminum-Free Process For Sweet Potato Powder Producing,
2023
Guizhou Institute of Integrated Agricultural Development, Guiyang, Guizhou 550009 , China
Optimization Of Aluminum-Free Process For Sweet Potato Powder Producing, Shi Bin, Li Yong-Fu, Long Ming-Xiu, He Yang-Bo, Tian Zhu-Xi, Liang Qian
Food and Machinery
The sweet potato starch was modified by isoamylase, and the natural polysaccharide was used instead of alum as additive to study the process of making sweet potato powder without alum. Moreover, several key factors including water quantity, heating temperature, polysaccharide addition amount and aging time were optimized. The effects of different conditions on the properties of sweet potato starch were examined by using gelatinization characteristic value, gel properties, cooking properties, shear force, breaking rate and tensile force of sweet potato starch as indexes. The results showed that isoamylase could increase amylose content and enhance starch gel properties, and guar gum …
Effects Expansion Process On Tobacco Quality,
2023
China Tobacco Hebei Industrial Co., Ltd., Shijiazhuang, Hebei 050000 , China
Effects Expansion Process On Tobacco Quality, Chong Li-Min, Lu Yuan, Jiang Guang
Food and Machinery
To analyze the chemical composition and aroma composition of tobacco before and after expansion in order to develop a carbon dioxide expansion process for producing high-quality tobacco. The influence of different carbon expansion technology conditions on the physical processing quality and sensory quality of expanded tobacco was determined and the trend of change was determined by the single factor test method. After different temperature of carbon dioxide expansion, HT treatment and drying, the variation trend of tobacco aroma composition and sensory quality were basically the same, but the variation trend of tobacco aroma composition and sensory quality decreased more obviously …
Recent Advances In Microbial Pectinase,
2023
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
Recent Advances In Microbial Pectinase, Yang Tong-Xiang, Wu Kong-Yang, Bai Yun-Fei, Chen Jun-Liang, Wan Su-Yan, Yang Ru-Meng
Food and Machinery
This review covered the advances in the screening of microbial pectinase, breeding technology, some factors affecting pectinase production, enzymatic properties, immobilization, and the development prospects of microbial pectinase were outlined.
Analytical Methods Of Glucosinolate And Its Application In Relative Research In Brassica Oleracea,
2023
Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China
Analytical Methods Of Glucosinolate And Its Application In Relative Research In Brassica Oleracea, E Heng-Chao, Zhao Xiao-Yan, Zhang Yan-Mei, Zhou Chang-Yan
Food and Machinery
This study reviews the research advancements of analytical methods with glucosinolates and its application in Brassica oleracea, with a view to providing reference for breeding, nutrition evaluation, and development in B. oleracea.
Application Of Image Recognition Technology In Food Packaging Defect Monitoring,
2023
Jilin Province Economic Management Cadre College, Changchun, Jilin 130012 , China
Application Of Image Recognition Technology In Food Packaging Defect Monitoring, Zhang Hong-Yan, Wang Yong-Zhi, Liu Qing-Hong
Food and Machinery
The applications of image technology in defect monitoring of three packaging forms of foam plastic packaging, aluminum-plastic blister packaging and rectangular paper packaging were described, and The application trend in food packaging defect monitoring is pre-judgment, which helps the development of China's food packaging industry.
Progress In Preparation And Application Of Double Emulsion,
2023
College of Food Science South China Agricultural University, Guangzhou, Guangdong 510642 , China
Progress In Preparation And Application Of Double Emulsion, Wen-Hua Xu, Jia Zhang, Zi-Han Wang, Zhuo Jiang, Sheng-Quan Huan, Xian Wu
Food and Machinery
In this study, the latest research results of droplet microfluidics, membrane emulsification, and coaxial electrospray preparation of double emulsion are introduced, and their advantages and disadvantages are compared and analyzed. The limitation of microfluidic prepared double emulsion industrialization and its related research was pointed out. The latest research results of double emulsion in the fields of food, cosmetics, and biomedicine were reviewed, and the advantages and prospects of double emulsion applications prospected.
The Public Opinion Monitoring, Network Attention And Forecasting The Reference Values Of The Labeled Food Nutrition,
2023
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
The Public Opinion Monitoring, Network Attention And Forecasting The Reference Values Of The Labeled Food Nutrition, Ze-Ying Huang
Food and Machinery
Using 1 531 comment data of Sina Weibo and 2 587 of Baidu index data from 2013 to 2020, based on word cloud analysis, text sentiment analysis, and ARIMA-SVM prediction model, based on word cloud analysis, text emotion analysis and ARIMA-SVM prediction model. It was found that residents most concerned about the nutrient reference value of energy, and the nutrient reference value of moon cakes, soy sauce, yuanxiao, milk and other products were more used, especially children's food. In general, the nutrient reference values obtained slightly higher praise, but there were also many controversies; nutrient reference values did not get …
Market Development Status Of Chinese Prepared Food Under The Globalized Epidemic Trends,
2023
School of Business Administration, South China University of Technology, Guangzhou,Guangdong 510641 , China
Market Development Status Of Chinese Prepared Food Under The Globalized Epidemic Trends, Pei-Bei Wei, Sui-Jian Qi
Food and Machinery
The epidemic situation of new coronavirus infection has become globalized and seemed to be long-term existence, and its prevention and control will become normal. Under the comprehensive situation of resumption of work and production, reopening of school, the intake of sufficient nutrients and the improvement of immunity are personal primary protection against viruses. Prepared foods can be a convenient way to provide dietary nutritious food. Here, we discuss the current situation of the market development of prepared foods in China from the perspective of the human nutrition demand and the convenient supply of dietary nutrients under the long-term trend of …
Differential Proteomics Analysis Of Egg Whites At Different Spray Drying Inlet Temperatures,
2023
College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
Differential Proteomics Analysis Of Egg Whites At Different Spray Drying Inlet Temperatures, Li-Li Liu, Sheng-Juan Shi, Ke Chen, Meng-Jun Zhang, Wei-Ming Hao, Yuan-Yuan Li
Food and Machinery
The purpose of this study was to investigate the protein expression of egg white protein at different inlet temperatures of spray drying (140,160,180 ℃). ITRAQ technology was used to identify and bioinformatics egg white proteins, and to investigate the distribution, function and mechanism of different proteins in egg white powder during different drying processes. The results showed that, compared with the control group at 140 ℃, 41 and 46 different proteins were identified at 160 ℃ and 180 ℃ respectively during the spray drying process of egg white (Fold change ＞1.2, P＜0.05). GO function annotation analyzed the biological processes that …
