Journal of Food Engineering最新文献_第10页

Enzymatic bimetallic Cu-Ni micromotor sensor for xanthine detection 用于检测黄嘌呤的酶促双金属铜镍微电机传感器

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-11-07 DOI: 10.1016/j.jfoodeng.2024.112382

Elif Muslu Yilmaz, Basak Dag, Ismihan Killioglu, Esin Eren, Aysegul Uygun Oksuz

Enzymatic bimetallic Cu-Ni micromotors modified screen-printed electrodes were designed for the determination of xanthine. The bimetallic Cu-Ni micromotors were prepared by electrochemical template deposition. Morphological and structural characterization revealed that the smaller size and active mobility of the particles contribute to a larger specific surface area. The increase in surface area enhances electro-catalytic activities and sensitivity. These improved properties enable the newly created xanthine oxidase-modified Cu-Ni micromotors to function effectively as a high-performance sensor. Designed specifically for detecting xanthine, this sensor boasts high sensitivity, a broad measurement range, low detection limits, and excellent reproducibility and stability. The enzymatic bimetallic micromotor-based sensor was also successfully employed to measure xanthine levels. The limits of detection were determined to be 15.7 nM and 21.53 μM for xanthine concentration ranges of 0.1 μM–1 μM and 10 μM–300 μM, respectively, based on electrochemical signals under a magnetic field. Besides, the detection limit was calculated as 9.02 μM for xanthine concentrations ranging from 0.3 μM to 20 μM, based on the speed of the micromotors under a magnetic field (S/N = 3). The impressive results highlight the significant potential of bimetallic Cu-Ni micromotors as sensors, suggesting their promising applications in monitoring food freshness and enhancing security technology.

设计了用于测定黄嘌呤的酶促双金属铜镍微阳极改性丝网印刷电极。双金属铜镍微阳极是通过电化学模板沉积法制备的。形态和结构表征显示，颗粒尺寸更小，活性流动性更高，因此比表面积更大。表面积的增加提高了电催化活性和灵敏度。这些改进的特性使新制成的黄嘌呤氧化酶修饰铜镍微电导能够有效地发挥高性能传感器的功能。这种传感器专为检测黄嘌呤而设计，具有灵敏度高、测量范围宽、检测限低、重现性和稳定性好等特点。基于酶的双金属微电机传感器也被成功用于测量黄嘌呤含量。根据磁场下的电化学信号，在黄嘌呤浓度范围为 0.1 μM-1 μM 和 10 μM-300 μM 时，检测限分别为 15.7 nM 和 21.53 μM。此外，根据磁场下微电机的速度（信噪比为 3），计算出黄嘌呤浓度从 0.3 μM 到 20 μM 的检测限为 9.02 μM。这些令人印象深刻的结果凸显了铜镍双金属微电机作为传感器的巨大潜力，表明它们在监测食品新鲜度和提高安全技术方面的应用前景广阔。

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引用次数: 0

Density-independent wheat moisture content detection based on DMLA 基于 DMLA 的与密度无关的小麦含水量检测

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-11-07 DOI: 10.1016/j.jfoodeng.2024.112390

Mingxing Li , Yibing Ma , Quan Pan , Yao Qin , Mengyu Yuan , Yongle Wu , Chengxin Cai

Rapid and high-precision wheat moisture detection is of great significance in ensuring wheat quality throughout transportation, storage, and procurement. The microwave method can achieve rapid detection of wheat moisture content, but the detection precision is influenced by spherical wave multipath, transmission diffraction effects, container, and wheat density. To improve the precision of detecting wheat moisture content, this paper presents a detection system that utilizes the 3D-printed dielectric metasurface lens antenna (DMLA). By utilizing the characteristic of the DMLA transforming spherical waves into plane waves, the error caused by spherical waves is reduced. The scattering parameters of wheat at varying moisture levels (6.2%–15.6%) and different densities are obtained using antenna and container error calibration algorithms in the frequency range of 23.6–24 GHz. An inverse algorithm is used to analyze the scattering parameters of wheat to determine the dielectric properties. The relationships between the dielectric properties, moisture content, and density are analyzed, and a density-independent calibration function is proposed to reduce the effect of density on the precision of moisture content detection. A linear regression model was established based on the density-independent calibration function, with a coefficient of determination (R²) of 0.992. In the results of predicting moisture content with the calibration function, the mean absolute error (MAE) is 0.143% and the root mean square error (RMSE) is 0.178%. The experimental results demonstrate the system's ability to achieve high-precision moisture content detection, with significant application potential in rapid grain quality detection, online monitoring, as well as grain drying and processing equipment.

快速、高精度的小麦水分检测对确保小麦在运输、储存和采购过程中的质量具有重要意义。微波法可以实现小麦水分含量的快速检测，但检测精度受球面波多径、透射衍射效应、容器和小麦密度的影响。为了提高小麦水分含量的检测精度，本文提出了一种利用 3D 打印介质元表面透镜天线（DMLA）的检测系统。利用 DMLA 将球面波转化为平面波的特性，可以减少球面波造成的误差。在 23.6-24 GHz 频率范围内，使用天线和容器误差校准算法获得了不同水分含量（6.2%-15.6%）和不同密度下的小麦散射参数。使用逆算法分析小麦的散射参数，以确定介电性质。分析了介电特性、水分含量和密度之间的关系，并提出了与密度无关的校准函数，以减少密度对水分含量检测精度的影响。根据与密度无关的校准函数建立了线性回归模型，其判定系数 (R2) 为 0.992。在利用校准函数预测水分含量的结果中，平均绝对误差（MAE）为 0.143%，均方根误差（RMSE）为 0.178%。实验结果表明，该系统能够实现高精度的水分含量检测，在谷物质量快速检测、在线监测以及谷物干燥和加工设备方面具有巨大的应用潜力。

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引用次数: 0

A novel micro ohmic heating cell for microorganism destruction kinetic studies: Performance validation 用于微生物破坏动力学研究的新型微欧姆加热池：性能验证

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-11-06 DOI: 10.1016/j.jfoodeng.2024.112387

F. Ali, M.R. Zareifard, Julie Plamondon

Ohmic heating cells used for microbial destruction are typically large compared with conventional capillary tubes. Limitations of commonly used large cells include large mass, high come-up-time (CUT), lack of uniform heating, and operation at atmospheric pressure. A new 3 mL Micro Ohmic Cell (MOC) was designed and fabricated for the kinetic study of microbial spore destruction. Two tiny titanium electrodes, mounted horizontally on a T-shaped cylindrical cell with a 3 cm gap, generate a rapid heating rate up to 140 °C. Fibre optic temperature sensors were used for direct temperature monitoring during CUT and holding time. Model solutions were heated under voltage gradients up to 90 V/cm. Uniform heating was achieved under stirring conditions with less than 1 °C variation across the cell volume, and the coldest spot was identified as the liquid-air interface. CUT was evaluated as influenced by both system and product parameters, resulting in less than 50 s comparable to those obtained using capillary tubes. The newly developed MOC was validated for microbial destruction kinetic study under ohmic heating conditions using Clostridium sporogenes spores in buffer and concentrated maple sap. With its small volume, short CUT, and uniform temperature similar to capillary tubes in conventional heating, the MOC has the potential to be considered as a standard device for kinetic studies under ohmic heating.

与传统的毛细管相比，用于消灭微生物的欧姆加热池通常较大。常用大型加热池的局限性包括质量大、启动时间（CUT）长、加热不均匀以及在大气压下工作。为进行微生物孢子破坏的动力学研究，我们设计并制造了一种新型 3 mL 微型欧姆池 (MOC)。两个微小的钛电极水平安装在一个间隙为 3 厘米的 T 形圆柱电池上，可产生高达 140 ℃ 的快速加热。光纤温度传感器用于在切割和保温期间直接监测温度。模型溶液在高达 90 V/cm 的电压梯度下加热。在搅拌条件下实现了均匀加热，整个样品池体积的温度变化小于 1 °C，最冷点被确定为液气界面。根据系统和产品参数的影响，对 CUT 进行了评估，结果小于 50 秒，与使用毛细管获得的结果相当。在欧姆加热条件下，使用缓冲液和浓缩枫树汁中的梭状芽孢杆菌孢子对新开发的 MOC 进行了微生物破坏动力学研究验证。MOC 体积小、CUT 短、温度均匀，与传统加热中的毛细管相似，因此有可能被视为欧姆加热动力学研究的标准设备。

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引用次数: 0

Enhancing the discharge uniformity of atmospheric pressure DBD cold plasma for food efficient microbial inactivation 提高常压 DBD 冷等离子体的放电均匀性，实现食品微生物的高效灭活

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-11-05 DOI: 10.1016/j.jfoodeng.2024.112389

Xiao Yang , Kevin M. Keener , Jun-Hu Cheng

Identification and optimization of the discharge uniformity is worldwide problems in the plasma industry. In this study, a simple, practical, and economical alternative for quantitatively identifying discharge uniformity of DBD plasma was proposed using the gray-level histogram, discharge area curve, and gray level transformation characteristics of discharge images. The influences of discharge peak voltage, excitation frequency, dielectric material, and dielectric thickness on discharge uniformity on the time scale of seconds were discussed, and the intrinsic relationship and mechanism between discharge uniformity and microbial inactivation efficiency were revealed. Within a certain range, with the gradual increase of discharge peak voltage (13–17 kV), excitation frequency (9–11 kHz), relative dielectric constant (3.6–9.6), and the gradual decrease of dielectric thickness (1–5 mm), the discharge image corresponded to the relative discharge uniformity and the average inactivation of L. monocytogenes and S. typhimurium (0.12–1.40 log-reduction and 0.26–2.34 log-reduction) increased as a whole. Overall, the findings revealed disruption or improvement of the discharge uniformity was the main factor contributing to the inactivation of bacteria by cold plasma, facilitating the scaling-up of DBD reactors on an industrial scale.

放电均匀性的识别和优化是等离子体行业的世界性难题。本研究提出了一种简单、实用、经济的方法，利用放电图像的灰度直方图、放电面积曲线和灰度变换特征来定量识别 DBD 等离子体的放电均匀性。讨论了放电峰值电压、激励频率、电介质材料和电介质厚度在秒级时间尺度上对放电均匀性的影响，揭示了放电均匀性与微生物灭活效率之间的内在关系和机理。在一定范围内，随着放电峰值电压（13-17 kV）、激励频率（9-11 kHz）、相对介电常数（3.6-9.6）的逐渐增大和介电厚度（1-5 mm）的逐渐减小，放电图像与相对放电均匀性相对应，单核细胞增多症和伤寒杆菌的平均灭活效率（0.12-1.40 log-reduction和0.26-2.34 log-reduction）整体提高。总之，研究结果表明，破坏或改善排放均匀性是冷等离子体灭活细菌的主要因素，这有助于扩大 DBD 反应器的工业规模。

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引用次数: 0

Effect of the glycerol content on the A511 bacteriophage release in films made with whey protein isolated 甘油含量对分离乳清蛋白制成的薄膜中 A511 噬菌体释放量的影响

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-11-05 DOI: 10.1016/j.jfoodeng.2024.112388

Mayra C. García-Anaya, David R. Sepúlveda, Paul B. Zamudio-Flores, Carlos H. Acosta-Muñiz

The effect of glycerol concentration on the release of Listeria monocytogenes A511 phage from whey protein isolate (WPI)- based films to water and cheese was examined. For that, A511 phage was incorporated in WPI films with different glycerol content (2, 3, and 4%). Antilisterial ability of phage added-WPI films was evaluated, and physicochemical, mechanical, and barrier properties were characterized. Phage release profiles ranged about 0–1.22 log PFU· mL ⁻¹. After 24 h, phage release in cheese samples was 0, 0.2 and 1 log PFU· mL ⁻¹ for films with 2, 3 and 4 % glycerol, respectively. Phage release in water was 0, 0.2 and 1 log PFU· mL ⁻¹ for films with 2, 3 and 4 % glycerol, respectively. Antilisterial assays showed inhibition zones of 1.6, 2.1 and 2.7 mm for films with 2, 3 and 4 % of glycerol, respectively. Addition of phages into WPI films did not affect the film thickness, the hydrophilic character as well its barrier properties. However, phage addition into WPI films with 2 % glycerol did change the lightness, whiteness index, tensile strength, and elasticity modulus of films. Addition of glycerol from 2 to 4 % caused a reduction in the tensile strength (7.03–1.05 MPa), and elasticity modulus (243.88–17.04 MPa), whereas percent elongation (21.22–56.01 %), moisture content (63.67 %–83.28 %), and swelling power (223.57–609.43 %) were increased. The results show phage are suitable to be used as natural antimicrobials in food packaging.

研究了甘油浓度对李斯特菌A511噬菌体从基于乳清蛋白分离物（WPI）的薄膜中释放到水和奶酪中的影响。为此，在不同甘油含量（2%、3% 和 4%）的 WPI 薄膜中加入了 A511 噬菌体。评估了添加噬菌体的 WPI 薄膜的抗噬菌体能力，并对其理化、机械和阻隔特性进行了表征。噬菌体释放曲线范围约为 0-1.22 log PFU- mL -1 。24 小时后，甘油含量为 2%、3% 和 4% 的薄膜在奶酪样品中的噬菌体释放量分别为 0、0.2 和 1 log PFU- mL -1 。甘油含量为 2%、3% 和 4% 的薄膜在水中的噬菌体释放量分别为 0、0.2 和 1 log PFU- mL -1 。抗噬菌体试验显示，甘油含量为 2%、3% 和 4% 的薄膜的抑制区分别为 1.6、2.1 和 2.7 毫米。在 WPI 薄膜中添加噬菌体不会影响薄膜的厚度、亲水性和阻隔性。但是，在含有 2% 甘油的 WPI 薄膜中加入噬菌体后，薄膜的亮度、白度指数、拉伸强度和弹性模量都发生了变化。甘油添加量从 2% 增加到 4%，导致拉伸强度（7.03-1.05 兆帕）和弹性模量（243.88-17.04 兆帕）降低，而伸长率（21.22-56.01%）、含水量（63.67%-83.28%）和膨胀力（223.57-609.43%）增加。结果表明，噬菌体适合用作食品包装中的天然抗菌剂。

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引用次数: 0

The effect of surface chemistry on the caking behaviour of sucrose crystals 表面化学对蔗糖晶体结块行为的影响

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-11-05 DOI: 10.1016/j.jfoodeng.2024.112386

Amin Farshchi , Meishan Guo , Jabbar Gardy , Xun Zhang , Ali Hassanpour , Majid Naderi

The caking behaviour of organic crystals presents a significant challenge in both the food and pharmaceutical industries. This study aimed to investigate how surface impurities influence the caking behaviour of sucrose (sugar) crystals. Sucrose crystals were selected as the model material due to their relevance in various industries such as food processing and pharmaceuticals. The impact of surface chemistry was assessed for sucrose crystals with varying levels of impurities, namely white sugar, light brown sugar, and dark brown sugar. These crystals were subjected to controlled cycles of humidity exposure, compaction, and drying to induce caking, simulating real-world scenarios. The caking propensity was evaluated using a compression test, while the surface chemistry was characterized through Inverse Gas Chromatography (IGC). Moisture sorption properties were evaluated using a Dynamic Vapor Sorption (DVS) technique, and the formation of solid bridges was studied using scanning electron microscopy (SEM) and X-ray computed tomography (XCT). The results indicate that impurities play a crucial role in enhancing the caking behaviour of sucrose crystals by influencing their hygroscopicity and facilitating solid bridge formation. This study provides valuable insights into the relationship between surface chemistry, moisture sorption properties, and the caking behaviour of sucrose crystals, offering strategies to mitigate caking issues.

有机晶体的结块行为是食品和制药行业面临的一项重大挑战。本研究旨在探讨表面杂质如何影响蔗糖晶体的结块行为。由于蔗糖晶体与食品加工和制药等多个行业相关，因此被选为模型材料。对不同杂质含量的蔗糖晶体（即白糖、浅棕色糖和深棕色糖）进行了表面化学影响评估。对这些晶体进行受控的湿度暴露、压实和干燥循环，以诱发结块，模拟真实世界的情景。结块倾向通过压缩试验进行评估，而表面化学特性则通过反气相色谱法（IGC）进行表征。使用动态蒸汽吸附 (DVS) 技术评估了吸湿性能，并使用扫描电子显微镜 (SEM) 和 X 射线计算机断层扫描 (XCT) 研究了固桥的形成。结果表明，杂质通过影响蔗糖晶体的吸湿性和促进固桥的形成，在增强蔗糖晶体的结块行为中发挥了关键作用。这项研究为了解蔗糖晶体的表面化学、吸湿性能和结块行为之间的关系提供了宝贵的见解，为缓解结块问题提供了策略。

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引用次数: 0

3D printing of special shape model: New insight into material properties and correlation of model printing properties 特殊形状模型的三维打印：对材料特性和模型打印特性相关性的新认识

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-11-01 DOI: 10.1016/j.jfoodeng.2024.112385

Dongle Niu , Min Zhang , Arun S. Mujumdar , Jingyuan Li

Improving the ability to print complex shapes has been a key focus in the development of 3D food printing. This study evaluated the material properties and printing characteristics of various materials, using the printing data from test models to create a dataset for categorizing, predicting, and validating the special shape printing capabilities of these materials. The primary factors influencing printing performance were the material's mechanical strength, resistance to deformation, and the ‘extrusion expansion’ effect. The print accuracy and support properties of test models of print material can significantly affect its ability to print special shapes. Based on special shape modeling experiments, the printing materials were classified into three categories: gels that could not print either flat or three-dimensional models, gels that could only print flat models, and gels that could print both flat and three-dimensional models. Principal Component Analysis (PCA) and Fisher Discriminant Analysis (with classification accuracies of 98.33% for the training set and 96.67% for the prediction set) confirmed the validity of these classification results. This study established a correlation between the printing characteristics of test models and those of special shape models, aiding in the evaluation of the printability of complex shapes.

提高打印复杂形状的能力一直是三维食品打印技术发展的重点。本研究评估了各种材料的属性和打印特性，利用测试模型的打印数据创建了一个数据集，用于分类、预测和验证这些材料的特殊形状打印能力。影响打印性能的主要因素是材料的机械强度、抗变形能力和 "挤压膨胀 "效应。打印材料测试模型的打印精度和支撑性能会极大地影响其打印特殊形状的能力。根据特殊形状建模实验，将打印材料分为三类：既不能打印平面模型，也不能打印三维模型的凝胶；只能打印平面模型的凝胶；既能打印平面模型，也能打印三维模型的凝胶。主成分分析法（PCA）和费雪判别分析法（训练集的分类准确率为 98.33%，预测集的分类准确率为 96.67%）证实了这些分类结果的正确性。这项研究在测试模型的印刷特性和特殊形状模型的印刷特性之间建立了相关性，有助于评估复杂形状的可印刷性。

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引用次数: 0

Multifunctional 3D food printer with quad-screw nozzle for four-color printing and dual ink mixing 多功能 3D 食品打印机，配备可进行四色打印和双墨混合的四螺杆喷嘴

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-30 DOI: 10.1016/j.jfoodeng.2024.112384

K. Fujiwara , Y. Suzuki , K. Toba , J. Ogawa , H. Furukawa , M. Hashizume , T. Noji , K. Teratani , N. Ito

This paper presents a novel multifunctional 3D food printer that significantly enhances conventional food manufacturing techniques. The printer features a quad-screw nozzle system capable of precisely mixing up to four different bioinks simultaneously, enabling the creation of complex multicolor food structures. Utilizing its four distinct functions—quad, replicator, multicolor, and mixing print—the printer facilitates a flexible design tailored for various culinary applications. Various bioinks, including polysaccharide curdlan, vegetable, and dairy powders, were tested to evaluate their mechanical properties and printability. Quantitative analyses were conducted using rheological measurements to assess apparent viscosity, while texture profile analysis (TPA) was employed to measure ink hardness, cohesiveness, and adhesiveness. The results indicated that the composition of the inks critically influenced the structural integrity and aesthetic quality of the printed food items. Computed tomography (CT) was used to investigate the accuracy of the printed structures. This technique allows a detailed evaluation of the shape and structure of printed foods, contributing to the improvement of product quality. This innovative approach expands the possibilities of food design and production and paves the way for diverse and creative culinary applications.

本文介绍了一种新型多功能三维食品打印机，它大大提高了传统的食品制造技术。该打印机采用四螺杆喷嘴系统，能够同时精确混合多达四种不同的生物墨水，从而制造出复杂的多色食品结构。利用其四种不同的功能--四方、复制、多色和混合打印--打印机可以为各种烹饪应用量身定制灵活的设计。对包括多糖凝胶、蔬菜粉和乳制品粉在内的各种生物墨水进行了测试，以评估它们的机械性能和打印性能。定量分析采用流变测量法来评估表观粘度，而纹理轮廓分析法（TPA）则用于测量油墨硬度、内聚性和粘合性。结果表明，油墨的成分对印刷食品的结构完整性和美学质量有重要影响。计算机断层扫描（CT）用于研究印刷结构的准确性。这项技术可以详细评估印刷食品的形状和结构，有助于提高产品质量。这种创新方法拓展了食品设计和生产的可能性，为多样化和创造性的烹饪应用铺平了道路。

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引用次数: 0

Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment 甘油对热处理下巨型鱿鱼鱼糜凝胶化和微流变特性的影响

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-29 DOI: 10.1016/j.jfoodeng.2024.112383

Fuge Niu, Huabin Liao, Yi Gao, Zhe Li, Qing Chen, Xiaoxiang Han, Jiamei Fan, Weichun Pan

This study investigated the effect of different contents of glycerol on the gel properties and microstructure of giant squid surimi. The addition of glycerol improved the water holding capacity (WHC), texture properties of surimi gel, and enhanced the surimi gel strength. With the addition of 20% glycerol, the WHC and gel strength of the surimi gel increased by 15.71% and 96.01% compared to the control group, respectively. Glycerol may promote protein disentanglement, facilitating myosin molecular interactions and thereby enhancing the storage modulus (G′) and loss modulus (G″) of surimi gel. The presence of glycerol increased the β-sheet and decreased the α-helix and random coil of surimi. Furthermore, glycerol impacted the thermal stability and microstructure of the surimi gel, resulting in a denser gel network structure. The enthalpy of denaturation (ΔH) of surimi was decreased by 65.52% compared with control after adding 15% glycerol. This study provided a new perspective and method for the processing and quality improvement of giant squid surimi products as well as guidance for the innovation of surimi gelation technology and development of gel products.

本研究探讨了不同含量的甘油对大鱿鱼鱼糜凝胶特性和微观结构的影响。甘油的添加提高了鱼糜凝胶的持水量（WHC）和质地特性，并增强了鱼糜凝胶的强度。与对照组相比，添加 20% 甘油后，鱼糜凝胶的持水量和凝胶强度分别提高了 15.71% 和 96.01%。甘油可促进蛋白质的解缠，促进肌球蛋白分子间的相互作用，从而提高鱼糜凝胶的储存模量（G′）和损失模量（G″）。甘油的存在增加了鱼粉的β-片状结构，减少了α-螺旋结构和无规线圈结构。此外，甘油还影响了鱼糜凝胶的热稳定性和微观结构，使凝胶网络结构更加致密。添加 15%的甘油后，鱼糜的变性焓（ΔH）比对照组降低了 65.52%。这项研究为大鱿鱼鱼糜产品的加工和质量改进提供了新的视角和方法，也为鱼糜凝胶化技术的创新和凝胶产品的开发提供了指导。

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引用次数: 0

Crack removal of carrot based on the Cartesian robot with a novel path planning method 基于直角坐标机器人的胡萝卜裂纹清除技术与新型路径规划方法

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-29 DOI: 10.1016/j.jfoodeng.2024.112381

Weijun Xie , Kai Huang , Shuo Wei , Hanyu Fu , Deyong Yang

The goal of this study was to develop a removal device based on Cartesian robot with a three-dimensional vision for carrot crack removal. In this study, the adaptive method of feedrate scheduling and path interpolation were proposed, and a crack removal device was designed with a Cartesian robot and a Time-of-Flight sensor. S-shape acceleration/deceleration and bi-direction scanning algorithms were developed to schedule the feedrate and combined with Taylor expansions to generate interpolation points of removal path within the multi-constraints of non-uniform rational B-spline curve and robot. After feedrate scheduling and path interpolation, the profiles of feedrate and path were smoothed to avoid violent fluctuations in feedrate and acceleration, relieving the shock vibration of robot and improving removal accuracy. A crack removal device based on a Cartesian robot and a Time-of-Flight sensor was built with the developed removal method to remove the carrot crack. The proposed removal technology for carrot crack can provide a reference for defect removal in other fruits and vegetables.

本研究的目标是开发一种基于笛卡尔机器人的胡萝卜裂纹清除装置，该装置具有三维视觉功能。本研究提出了进给量调度和路径插值的自适应方法，并设计了一种带有直角坐标机器人和飞行时间传感器的裂纹清除装置。在非均匀有理 B-样条曲线和机器人的多重约束条件下，开发了 S 型加减速和双向扫描算法来调度进给速率，并结合泰勒展开生成切除路径的插值点。在进行进给速率调度和路径插值后，对进给速率和路径曲线进行平滑处理，以避免进给速率和加速度的剧烈波动，从而缓解机器人的冲击振动，提高清除精度。利用所开发的清除方法，构建了一个基于直角坐标机器人和飞行时间传感器的裂纹清除装置，用于清除胡萝卜裂纹。所提出的胡萝卜裂纹去除技术可为其他水果和蔬菜的缺陷去除提供参考。

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