Research On Control System Technology Of A Kind Of Vision Industrial Point Halogen Robot,
2021
School of Mechanical and Electrical Engineering, Hunan University of Science and Technology, Xiangtan, Hunan 411100, China
Research On Control System Technology Of A Kind Of Vision Industrial Point Halogen Robot, Hunag Liang-Pei, Liu Yang, Shu Yong
Food and Machinery
Aiming at the problems of low positioning accuracy and low efficiency in the process of point brine, machine vision was introduced into the betel nut brine system, and a betel nut brine system was developed which combined machine vision and motion control. The system mainly obtains the center positions of betel nuts of different shapes through visual positioning, and transmits the positioning results to the motion controller, and then uses kinematics to calculate the motion trajectory of the point halogen, and realizes the precise positioning and automatic point halogen of the point halogen.
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. …
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 …
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.
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 …
The Effect Of Drying Methods On The Microscopic Properties, Ingredients And Antioxidant Activity Of Poria Cocos Products,
2021
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha, Hunan 410128, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua, Hunan 418400, China
The Effect Of Drying Methods On The Microscopic Properties, Ingredients And Antioxidant Activity Of Poria Cocos Products, Xiao Yang-Bo, Liu Qi, Peng Yi-Si, Xiong Shi-Jun, Peng Guo-Ping
Food and Machinery
In this research, vacuum freeze-drying, constant temperature of 40 ℃，constant temperature of 60 ℃, constant temperature of 100 ℃, constant temperature of 120 ℃, sun drying and variable temperature drying with air energy were used to dry Poria cocos, and the effects of different drying methods were studied on mycelium microscopic characteristics, water-soluble polysaccharide content, water-soluble protein content, alcohol-soluble protein content and antioxidant activity of Poria cocos. Results: The Poria cocos mycelium of variable temperature drying with air energy and sun drying were loosely arranged, and the Poria cocos mycelium of constant temperature drying was in a bond state. The …
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.
Research Progress In Physiological Function, Extraction And Application Of Anthocyanidin From Black Soybean Coat,
2021
Department of Public Health, Chengdu Medical College, Chengdu, Sichuan 610500, China
Research Progress In Physiological Function, Extraction And Application Of Anthocyanidin From Black Soybean Coat, Wei Xin-Yuan, Chen Hong-Yin, Cheng Dao-Mei
Food and Machinery
Summarized the physiological functions and separation and purification process of anthocyanidins from seed coat of black bean, and its application in food, medicine and cosmetics and other industries, and also prospected the future research and utilization of anthocyanidins from seed coat of black bean.
Research Progress On Detection Technology Of Chemical Components In Water-Based Emulsion Adhesives For Cigarette,
2021
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Research Progress On Detection Technology Of Chemical Components In Water-Based Emulsion Adhesives For Cigarette, He Jing-Yu, Li Guo-Zheng, Chen Yang, Qiu Jian-Hua, Zhang Ying-Hao, Liu Wen-Zhao, Wang Hong-Xia
Food and Machinery
According to the different objects determinand, the detection methods were described, includes residue in production process, additives, and heavy metal impurities, etc. in water-based emulsion adhesives for cigarette. And the development trend of detection methods of water-based emulsion adhesives for cigarette was also prospected.
Determination Of Four Synthetic Antioxidants In Edible Vegetable Oil By Gas Chromatography-Mass Spectrometry Coupled With Quechers,
2021
Zhongshan Institute for Food and Drug Control, Zhongshan, Guangdong 528437, China
Determination Of Four Synthetic Antioxidants In Edible Vegetable Oil By Gas Chromatography-Mass Spectrometry Coupled With Quechers, Zheng Hong-Tao, Liu Zi-Xiong, Wei Rong, Xie Guo-Dan, Dong Hai, Tan Gui-Liang
Food and Machinery
To establish a gas chromatography-mass spectrometry (GC-MS) method for the rapid determination of four synthetic antioxidants (BHT, BHA, TBHQ, and Ionox-100) in seven kinds of edible vegetable oils by QuEChERS assisted with ultrasonic extraction and purification. After ultrasonic extraction with acetonitrile, the samples were purified by QuEChERS technology, DB-35MS capillary column (30 m × 0.250 mm × 0.25 μm) was used for separation of analytes and ion monitoring (SIM) mode was selected for determination. The analytes were quantified by external standard method. The results indicated that the linear range of synthetic antioxidants was 0.5~20.0 μg/mL, and the correlation coefficient (R …
Stability Of Sheep Liver Protein And Effects Of Nacl Concentration On Its Functional Characteristics,
2021
School of Biotechnology and Food Science, Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
Stability Of Sheep Liver Protein And Effects Of Nacl Concentration On Its Functional Characteristics, Zhang Xiao-Yan, Wu Zi-Jian, Lu Jian-Kang, Hou Hui-Jing, Liu Hao-Jie, Meng Ling-Li, Zhao Ying-Tao
Food and Machinery
Differential scanning calorimetry, laser particle size distribution instrument and other instrumental analysis methods were used to study the stability of sheep liver protein, as well as effects of NaCl content (0.0%, 1.8%, 3.6%) on sheep liver protein. Emulsifying & foaming properties, molecular weight distribution and surface hydrophobicity were evaluated. Results showed that with the increase of NaCl content, the surface hydrophobicity of water soluble liver proteins (WSLP) and salt soluble liver proteins (SSLP) also increased; the denaturation temperature of SSLP was 87.9 ℃, higher than that of WSLP (74.4 ℃), showing that SSLP had better thermal stability; and the particle …
