Research On Tomato Maturity Detection Method Based On Machine Vision And Electronic Nose Fusion,
2022
Hubei Vocational and Technical College, Xiaogan, Hubei 432000 , China
Research On Tomato Maturity Detection Method Based On Machine Vision And Electronic Nose Fusion, Wang Jun-Ping, Xu Gang
Food and Machinery
Objective:To explore the application ability of machine vision and electronic nose fusion method in fruit and vegetable maturity detection, and realize the detection of different maturity of tomato.Methods:Based on machine vision and electronic nose acquisition system, a tomato maturity detection method based on multi-source information fusion was proposed. Based on 6 color features screened by machine vision and 10 odor features screened by electronic nose, the least squares support vector machine model for tomato maturity detection was established. The feasibility of this method is verified by comparing the fusion method with single method.Results:Compared with the …
Egg Crack Image Detection Method Based On Improved Grasshopper Optimization Algorithm And Canny Operator,
2022
Xinjiang Hami Radio and Television University, Hami, Xinjiang 839000 , China
Egg Crack Image Detection Method Based On Improved Grasshopper Optimization Algorithm And Canny Operator, Tu Wei-Hu, Cai Ling-Xia, Li Xue-Jun
Food and Machinery
Objective:In order to improve the detection effect of egg linear and reticular cracks.Methods:As the low convergence efficiency of Grasshopper optimization algorithm (GOA) in solving high-dimensional complex optimization problems, an improved fuzzy cmeans algorithm (FCM) was designed to classify locust population. The adaptive extreme value reverse learning and coding mutation update mechanism were designed to expand the depth search space and global optimization ability of the algorithm. The improved GOA was used to optimize the parameters, and the improved canny operator was used for egg crack detection.Results:The results showed that the missed detection rates of egg …
Preparation And Response Surface Optimization Of Cinnamaldehyde Liposome By Ethanol Injection,
2022
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xiʼan,Shaanxi 710021 , China
Preparation And Response Surface Optimization Of Cinnamaldehyde Liposome By Ethanol Injection, Chang Da-Wei, Yan Jin, Lei Qi, Wang Hu-Xuan, Wang Huan
Food and Machinery
Objective:Cinnamaldehyde was encapsulated in the liposome.Methods:Cinnamaldehyde was selected as the research object and the cinnamaldehyde liposomes were prepared by ethanol injection method. The effects of phospholipid concentration, ratio of phospholipid to cholesterol, ratio of phospholipid to cinnamaldehyde and injection velocity on the encapsulation efficiency, particle size and polydispersity index (PDI) of cinnamaldehyde liposomes were investigated, and the process was optimized by response surface method with the encapsulation efficiency as the index.Results:The optimum preparation conditions of cinnamaldehyde liposomes were as follows: the phospholipid concentration was 2.69 mg/mL, the ratio of phospholipid to cinnamaldehyde was 6.73, and …
Dynamic Target Grasping Control Method Of Food Sorting Robot Based On Improved Particle Swarm Optimization,
2022
Anhui Science and Technology Trade School, Bengbu, Anhui 233080 , China
Dynamic Target Grasping Control Method Of Food Sorting Robot Based On Improved Particle Swarm Optimization, Wang Min, Jiang Jin-Wei, Cao Yan-Tao
Food and Machinery
Objective:To solve the problems of unstable grasping operation and low sorting efficiency of sorting robot in food production line.Methods:Based on the architecture of high-speed parallel food sorting robot, a multi-objective motion optimization strategy based on improved particle swarm optimization algorithm was proposed for the dynamic target grasping control method of food sorting robot. By coordinating the grasping sequence and sorting trajectory, the shortest path model was established. Establish the mechanism stability optimization model with the end acceleration, and optimized the target by improving the particle swarm optimization algorithm.Results:Through experimental verification, when the conveying speed was …
Design And Experiment Of Coconut Meat Digge,
2022
Mechanical and Electrical Engineering College, Hainan University, Haikou, Hainan 570228 , China
Design And Experiment Of Coconut Meat Digge, Zeng Wen-Zhang, Fan Jun-Qing, Zhang Bao-Zhen
Food and Machinery
Objective:To solve the problems of low automation level and low security of coconut meat digging machine in China.Methods:The coconut meat extraction device was designed by using several mutually fitting curved blade, electric push rod, compression spring, crank and rocker mechanism, pressure sensor and other mechanisms, and the automatic control system was designed according to the process of coconut meat digger, the coconut meat digger run stably.Results:The experimental device of coconut meat extraction can operate safely and stably, when the rotating motor speed was 130 r/min and the lifting motor speed was 150 r/min, and the …
Characterization, Rheological Study And Antioxidant Activities Of Polysaccharide From Azolla,
2022
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083 , China
Characterization, Rheological Study And Antioxidant Activities Of Polysaccharide From Azolla, Yao Yue-Hua, Tang Ning, Ying Xi-Rui, Ying Chao-Yang, Cheng Yong-Qiang
Food and Machinery
Objective:The study aimed to research the characterization, rheological properties and antioxidant activities of polysaccharide from Azolla.Methods:The polysaccharide was obtained through hot water extraction. The molecular weight, monosaccharide composition, microstructure, rheological properties and antioxidant activities were analyzed by gel-permeation chromatography (GPC), FT-IR spectrometric, scanning electron microscopy (SEM) and so on.Results:The polysaccharide from Azolla containing two groups of molecular weight (2 338.00 and 1.60 kDa) was an acidic heteropolysaccharide, which was mainly composed of mannose, glucuronic acid, galactose, xylose and glucose. The sample had the typical absorption peaks of polysaccharide, which connection mode of heterocephalic carbon was …
Enzymatic Preparation And Activity Study Of Rice Bran Protein-Derived Ace Inhibitory Peptides,
2022
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
Enzymatic Preparation And Activity Study Of Rice Bran Protein-Derived Ace Inhibitory Peptides, Zhang Ling-Yu, Miao Jian-Yin, Cao Yu, Dai Wei-Jie, Liu Guo, Li Zhen-Wei, Cao Yong
Food and Machinery
Objective:This study aimed to develop new rice bran products.Methods:The ACE inhibition rate was used as an indicator, and the rice bran protein was optimized by single factor and response surface experiments. The optimal enzyme hydrolysate peptides were separated by ultrafiltration, activity evaluation and amino acid composition analysis were performed.Results:The optimal process conditions were as follows: pH 7.2, mass substrate concentration 8.2 g/100 mL, enzymolysis at 46 ℃ for 3 h, and enzyme addition 0.3 g/100 g rice bran protein. Under the control of these conditions, the ACE inhibition rate of the enzymatic hydrolysate was (73.15±0.64)%, …
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles,
2022
College of Agriculture, Yanbian University, Yanji, Jilin 133002 , China
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles, Sun Xi-Han, Cui Cheng-Bi, Qi Shi-Bo, Qi Xin
Food and Machinery
Objective:This study focused on screening lactic acid bacteria strains with potential probiotic properties. Methods: Five strains of acid-tolerant lactic acid bacteria were screened from twelve low-salt pickles with salt content ≤6%, identified by 16S rDNA, and their probiotic properties were studied. Results: The five strains were Leuconostoc mesenteroides J2, Lactobacillus paracasei N6, Lactobacillu paraplantarum F8, Weissella cibaria M1 and Weissella cibaria M12. Among them, the relative growth rates of L. paracasei N6, W. cibaria M1 and W. cibaria M12 in pH 4.0 medium were 84.23%, 78.32% and 76.29%, respectively, which had strong acid-tolerant capacity. After digestion with gastric fluid …
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity,
2022
Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000 ,China ；Shaanxi University of Technology, Shaanxi Key Laboratory of Resource Biology, Hanzhong,Shaanxi 723000 , China ；National Engineering Research Center for Preservation of Agricultural Productsin Qinba Area Preservation Workstation, Hanzhong, Shaanxi 723000 , China ；Qinling-Bashan MountainsBioresources Comprehensive Development C.I.C., Hanzhong, Shaanxi 723000 , China ；Qinba State KeyLaboratory of Biological Resources and Ecological Environment, Hanzhong, Shaanxi 723000 , China
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity, Sun Hai-Yan, Liu Xiao, Pei Jin-Jin, Hao Dan-Qing, Wang Er-Nan
Food and Machinery
Objective:This study aimed to elucidate the activities of endophytic bacteria and their metabolites of Gastrodia elata BI, and to provide theoretical reference for the development of new natural food antibacterial agents and antioxidants.Methods: The endophyte of fresh G. elata in Qinba area was isolated and purified by tissue homogenization and streaking method. The antibacterial, antioxidant and anti-tumor activities of the extract were determined. Furthermore, molecular biology identification was applied for the highly active strains.Results: In this study, four strains were isolated from the inside of fresh G. elata, among which, endophytic bacteria B1 and B2 have good …
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content,
2022
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201 ,China
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content, Wang Xiao-Ting, Tan Chao, Wang Yan-Hua, Qin Tai-Feng, Zhang Nai-Ming, Li Fang-Yan
Food and Machinery
Objective:This study focused on the analysis and evaluation of the differences in the chemical composition of onions from different origins. Methods:Onions from two main production areas in North and South China (Yunnan and Heilongjiang) were used as raw materials, and the differences in chemical composition content and characteristic chemical composition prostaglandin A1 between the two production areas were analyzed by ultra-high performance liquid chromatography (UHPLC) combined with multivariate statistics. Results:A total of 73 peaks were identified by UHPLC, and the chemical contents of onions from two origins could be distinguished by orthogonal partial least square discriminant analysis (OPLS-DA), …
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut,
2022
Sichuan Light-industry Research & Design Institute Co., Ltd., Chengdu, Sichuan 610081 , China ；National Light Industry Food Quality Inspection Chengdu Station, Chengdu, Sichuan 610081 , China ；〖JP2〗Food Enterprise Quality and Safety Testing Technology Demonstration Center, Chengdu, Sichuan 610081 , China
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Food and Machinery
Objective:This study aims to explore the correlation between the types and contents of fatty acids and lecithin in fresh walnut.Methods:A kinds of 20 walnuts were selected from Chengdu in Sichuan Province. The method of the gas chromatography and the high performance liquid chromatography were used for quantitative determination. Correlation analysis and cluster analysis were used to analyze the results.Results:The fatty acid composition of 20 kinds of fresh walnut was the same basically, with significant differences in content (P＜0.05). Longnan 15 had the highest oleic acid content. The contents of linoleic acid, arachidonic acid and cis-11-eicosenoic …
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure,
2022
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure, Yang Jin-Shan, Tang Xiao-Hua, Yang Si-Ping, Liu Xin
Food and Machinery
bjective:The adhesive layer of food processing and conveying pipeline winding and tropical surface adhesive was obtained. Methods:The silicone rubber constitutive model was obtained through rheological test, and POLYFLOW was used to simulate the silicone rubber extrusion flow process. Aiming at the gluing uniformity in the length and width direction of the heating belt, the extrusion test electromechanical system was developed to analyze the flow velocity and volume flow distribution characteristics under different channel outlet shrinkage section length and outlet thickness. The channel outlet structural parameters were optimized, The uniformity of adhesive layer was verified by gluing test, and the outlet …
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower,
2022
Information Science & Electronic Science Department, Jiamusi University, Jiamusi,Heilongjiang 154005 , China
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower, Tian Si-Qing, Li Li, Pan Jia-Qi, Hou Qiang, Xu Ying
Food and Machinery
Objective:This paper proposed a genetic fuzzy PID cascade control system. Methods:Taking the outlet temperature as the main control quantity and the inlet temperature as the secondary controlled quantity, a cascade control system was made. The genetic fuzzy PID controller was used to control the main loop, and the PI controller was used to control the secondary loop. Results:Compared with conventional PID control, the cascade genetic fuzzy PID control had the advantages of shorter regulation time, better robustness. Conclusion:The genetic fuzzy PID cascade control system for soy flour spray drying tower can improve the quality of soy flour …
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam,
2022
Beijing Agricultural Technology Extension Station, Beijing 100029 , China
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam, Qian Jing, Man Jie, Wei Qiang, Lin Qiong
Food and Machinery
Objective:Explore the effect of physical sterilization on the freshness of fresh cut yam, and provide reference for fresh-cut fruits and vegetables. Methods:The freshness of UV-C and ultrasonic treatments were studied on skinless Chinese yam segment. Sodium hypochlorite treated and non-sterilization groups were used as control. Results: UV-C and ultrasonic sterilization treatments could significantly slow down the decline rate of the sensory quality of Yam and inhibit the increase of total number of colonies (P≤0.05). On the 13th day of storage, compared with non-sterilization group, the browning index of UV-C treatment decreased by 46.15%, hardness(200.34 N) was significantly higher than …
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu,
2022
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070 , China ；Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070 , China
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
Food and Machinery
Objective:To reveal the effect of drying processes on the quality of Gansu purple-spoted peonycorolla tea, and to explain the drying mechanism of different drying processes.Methods:Vacuum freezing-hot air combined drying (FHCD), variable temperature hot air drying (VHD) and vacuum freeze drying (VFD) were used to dry the flowers of peony. The active ingredient (anthocyanin content) and quality attributes (moisture content, shrinkage rate and rehydration) of the purple-spotted peony corolla tea processed by three drying processes were determined, and the energy consumption of the drying processes and sensory characteristics (appearance, tea color, taste, etc.) of corolla tea were compared with three …
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine,
2022
Inner Mongolia Agricultural University Vocational and Technical College, Hohhot, Inner Mongolia 014100 , China
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Food and Machinery
Objective:In order to eliminate the large amount of redundant information in near-infrared spectroscopy and to improve the accuracy of pork quality identification, and to establish a method for rapid identification of pork quality.Methods:Principal component analysis was used to reduce the dimensionality of pork spectrum data and the characteristic wavelengths of pork spectrum were selected. The parameters of the support vector machine (SVM) model were optimized by the salp swarm algorithm. Pork quality recognition model was proposed based on an improved support vector machine optimized by salp swarm algorithm.Results:compared with grey wolf optimization algorithm improved SVM (GWO-SVM), grid …
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition,
2022
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China ；Key Laboratory of Food Microbiology and Enzyme EngineeringTechnology of Fujian Province, Xiamen, Fujian 361021 , China ；Research Center ofFood Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui
Food and Machinery
Objective:In order to control the potassium ion content in Carrageenan, this project used alcohol inhibition method instead of potassium ion solution to extract Carrageenan.Methods:The volume fraction of ethanol in the processes of alkali treatment, alkali residual cleaning, and precipitation of carrageenan after filtration during the extraction were optimized for controlling K+concentration.Results:The concentration of ethanol to inhibit the dissolution of Carrageenan was 60% in the process of alkali treatment and cleaning residual alkali, and the ratio of 60% ethanol solution to glue solution was 5∶1 in the process of Carrageenan precipitation. By using this process, the yield of …
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology,
2022
Faculty of Life Science and Technology, Kunming University of Science and Technology,Kunming, Yunnan 650500 , China
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian
Food and Machinery
Objective:optimizing the extraction process of methylated catechin from Zijuan tea.Methods:Using acid ethanol as extraction solvent, based on three single factor experiments, the extraction time, extraction temperature and liquid-solid ratio were used to investigate the interaction of the above three factors on the extraction rate of methylated catechin from Zijuan tea.Results:The optimum extraction conditions were as follows: extraction time 100 min, extraction temperature 75 ℃, solid-liquid ratio(m Zijuan tea∶VSolvent)1∶74(g/mL); under these conditions, the mass concentration of methylated catechin in the extract could reach 26.7 mg/g, and the relative error with the verification value was 1.48%.Conclusion:HPLC and …
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning,
2022
Sichuan Teway Food Group Co., Ltd., Chengdu, Sichuan 610200 , Chinan
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie
Food and Machinery
Objective:This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning.Methods: Exploring by measuring the hardness, solid fat content (SFC), color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning.Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed …
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method,
2022
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang
Food and Machinery
Objective:This study focuses on realizing the reuse and resource optimization of corncobs.Methods:Using corncob as raw material, using cellulase and hemicellulase to synergistically degrade corncob to prepare reducing sugars. Based on single factor test, response surface methodology was used to determine the mass ratio of cellulase to hemicellulase and double-enzyme process conditions, including addition amount, enzymolysis time, enzymolysis temperature, were optimized.Results:The optimal process parameters for corncob degradation to produce reducing sugars were as follows. The mass ratio of cellulase to hemicellulase was 13∶2, and the amount of double enzyme added was3.25%, hydrolyzed at 50 ℃ for 5.0 h. …
