The fruit industry has been known as one of the largest businesses in Malaysia,where most of the fruits pass through the peeling process well in advance before the final product as juice in a bottle or slices in a can...The fruit industry has been known as one of the largest businesses in Malaysia,where most of the fruits pass through the peeling process well in advance before the final product as juice in a bottle or slices in a can.The current industrial fruit peeling techniques are passive and inefficient by cutting parts of the pulp of the fruit with peels leading to losses.To avoid this issue,a multi-axis CNC fruit peeler can be used to precisely peel the outer layer with the guidance of a 3D virtual model of fruit.In this work,a new cost-effective method of 3D image reconstruction was developed to convert 36 fruit images captured by a normal RGB camera to a 3D model by capturing a single image every 10 degrees of fruit rotation along a fixed axis.The point cloud data extracted with edge detection were passed to Blender 3D software for meshing in different approaches.The vertical link frame meshing method developed in this research proved a qualitative similarity between the output result and the scanned fruit in a processing time of less than 50 seconds.展开更多
In order to promote the development of the characteristic industry of fragrant crisp peach in Honghuagang District of Zunyi City,Guizhou Province,and assist the implementation of the rural revitalization strategy,base...In order to promote the development of the characteristic industry of fragrant crisp peach in Honghuagang District of Zunyi City,Guizhou Province,and assist the implementation of the rural revitalization strategy,based on the actual situation of the local forest land,this paper studied the development of under-forest economy and the development of products with high added value.Through the combination of field investigation and laboratory analysis,the technology of interplanting soybean in peach orchard was discussed in depth,and the processing technology of high-quality preserved peach was developed.This paper is intended to expand and extend the industrial chain of fragrant and crisp peaches,and to promote the development of modern mountain characteristic and efficient agriculture.展开更多
This study developed a multifunctional biodegradable lignin-removed loquat peel film(LPF)via sodium alginatebased chemical oxidation and casting.Delignification enhanced mechanical strength(TS increased by 3.6 times,E...This study developed a multifunctional biodegradable lignin-removed loquat peel film(LPF)via sodium alginatebased chemical oxidation and casting.Delignification enhanced mechanical strength(TS increased by 3.6 times,EAB increased by 15.1 times),optical transparency(progressive 350-800 nm transmittance),and barrier prop-erties(WVP reduced by 70.3%).XRD,FT-IR and TGA analysis revealed cellulose formed strong hydrogen bonds with sodium alginate and glycerol,while delignification intensified these intermolecular interactions,accounting for the mechanical reinforcement.HPLC-TOF-MS2 identified 20 bioactive compounds(phenolics/terpenoids/fatty acids)enabling dual functionality:58.46%DPPH and 64.72%ABTS scavenging,plus 99%bacterial inhi-bition(Escherichia coli and Staphylococcus aureus).Practical validation shows cantaloupe packaged with LPF could effectively extend the shelf life.The established protocol exhibits broad applicability for converting pectin/cellulose-rich biomass(e.g.,grape skins,pomegranate rinds)into mechanically robust,functionally graded packaging materials.This work presents a novel strategy for designing sustainable cling film that ingeniously turns agricultural waste into a treasure,which not only unlocks a novel route for waste valorization but also provides an effective source-level solution to substitute conventional plastics and address plastic pollution.展开更多
This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and ara?á-boi. Four banana extract (BE) and ara?á-boi (AB) jams were prepared using the following proportio...This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and ara?á-boi. Four banana extract (BE) and ara?á-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.展开更多
Background:The simplest and most convenient food technology is the using of dry composite mixtures.They have a lot of advantages.Dry composite mixtures,which would completely be the basis for the production of persona...Background:The simplest and most convenient food technology is the using of dry composite mixtures.They have a lot of advantages.Dry composite mixtures,which would completely be the basis for the production of personalized food concentrates,are not represented.The development of such dry composite mixtures is actual and of scientific and practical interest.The purpose of this research is the selection and justification of local import-substituting raw materials components for dry composite mixtures used as the basis for the production of food concentrates.As the objects of research,the raw materials components of the starch,fruit and vegetable,industry were selected.The work uses currently accepted standard research methods for organoleptic and physic-chemical parameters of raw materials components.The research was carried out within of the project“Theoretical Substantiation of Production Technology and the Development of Import-Substituting Food Products of Functional Purpose Based on Dry Composite Mixtures”,funded by the Belarusian Republican Foundation for Basic Research.Based on the researches,it was found out that in the composition of dry composite mixtures for the production of food concentrates it is expedient to use the following raw materials:potato starch,extruded corn starch,dried carrots,dried beets,dried topinambur and dried apples in chopped form.展开更多
This study assessed the effects of sodium alginate(ALG)edible coatings added with Lacticaseibacillus casei 01(Lc-01)and/or fructooligosaccharides(FOS)on the chemical composition(sugars,organic acids and volatile compo...This study assessed the effects of sodium alginate(ALG)edible coatings added with Lacticaseibacillus casei 01(Lc-01)and/or fructooligosaccharides(FOS)on the chemical composition(sugars,organic acids and volatile compounds),quality parameters(firmness,weight loss,color,pH,titratable acidity-TA,total soluble solids-TSS and enzymatic activity),sensory properties,and probiotic survival(during simulated gastrointestinal exposure and storage)of minimally processed mango and melon during refrigerated storage(5℃,12 days).The surface characteristics of the coatings were also evaluated.Coatings added with Lc-01 and/or FOS were able to maintain the quality of mango and melon,delaying the increase in TSS,pH,and sugar content(glucose and fructose),and the decrease of organic acids,resulting in a reduction in weight loss and greater firmness.The effect was more pronounced for mangos.ALG-SYN(ALG,FOS,and Lc-01)coating performed better,with decreased enzyme activity,delay in color development,a higher concentration of volatile compounds,and more adequate sensory properties(flavor,texture,and appearance).Lc-01 counts remained>6 log CFU/g during storage and after in vitro digestion.Functional edible coatings can be used as an alternative to extending the shelf life of minimally processed mango and melon.展开更多
基金the support from the University-Private Matching Fund(UniPRIMA)from the Research Management CentreUniMAPWalta Engineering Sdn.Bhd.
文摘The fruit industry has been known as one of the largest businesses in Malaysia,where most of the fruits pass through the peeling process well in advance before the final product as juice in a bottle or slices in a can.The current industrial fruit peeling techniques are passive and inefficient by cutting parts of the pulp of the fruit with peels leading to losses.To avoid this issue,a multi-axis CNC fruit peeler can be used to precisely peel the outer layer with the guidance of a 3D virtual model of fruit.In this work,a new cost-effective method of 3D image reconstruction was developed to convert 36 fruit images captured by a normal RGB camera to a 3D model by capturing a single image every 10 degrees of fruit rotation along a fixed axis.The point cloud data extracted with edge detection were passed to Blender 3D software for meshing in different approaches.The vertical link frame meshing method developed in this research proved a qualitative similarity between the output result and the scanned fruit in a processing time of less than 50 seconds.
基金Supported by Zunyi City Municipal and University Joint Science and Technology R&D Funding Project(HZ2023159)Zunyi Science and Technology Support Program Project(NS2023015)+2 种基金Guizhou Provincial Science and Technology Commissioner Innovation and Entrepreneurship Service Training Demonstration Base(HHG2023001)Honghuagang District Science and Technology Cooperation Project(HZ[2022]No.08)Honghuagang District Science and Technology Cooperation Project(HZ[2022]No.03).
文摘In order to promote the development of the characteristic industry of fragrant crisp peach in Honghuagang District of Zunyi City,Guizhou Province,and assist the implementation of the rural revitalization strategy,based on the actual situation of the local forest land,this paper studied the development of under-forest economy and the development of products with high added value.Through the combination of field investigation and laboratory analysis,the technology of interplanting soybean in peach orchard was discussed in depth,and the processing technology of high-quality preserved peach was developed.This paper is intended to expand and extend the industrial chain of fragrant and crisp peaches,and to promote the development of modern mountain characteristic and efficient agriculture.
基金the National Key Research and Development Program of China(2023YFF1104900).
文摘This study developed a multifunctional biodegradable lignin-removed loquat peel film(LPF)via sodium alginatebased chemical oxidation and casting.Delignification enhanced mechanical strength(TS increased by 3.6 times,EAB increased by 15.1 times),optical transparency(progressive 350-800 nm transmittance),and barrier prop-erties(WVP reduced by 70.3%).XRD,FT-IR and TGA analysis revealed cellulose formed strong hydrogen bonds with sodium alginate and glycerol,while delignification intensified these intermolecular interactions,accounting for the mechanical reinforcement.HPLC-TOF-MS2 identified 20 bioactive compounds(phenolics/terpenoids/fatty acids)enabling dual functionality:58.46%DPPH and 64.72%ABTS scavenging,plus 99%bacterial inhi-bition(Escherichia coli and Staphylococcus aureus).Practical validation shows cantaloupe packaged with LPF could effectively extend the shelf life.The established protocol exhibits broad applicability for converting pectin/cellulose-rich biomass(e.g.,grape skins,pomegranate rinds)into mechanically robust,functionally graded packaging materials.This work presents a novel strategy for designing sustainable cling film that ingeniously turns agricultural waste into a treasure,which not only unlocks a novel route for waste valorization but also provides an effective source-level solution to substitute conventional plastics and address plastic pollution.
基金thank the Bahia Research Foundation(FAPESB)for the financial support of this project.
文摘This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and ara?á-boi. Four banana extract (BE) and ara?á-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.
文摘Background:The simplest and most convenient food technology is the using of dry composite mixtures.They have a lot of advantages.Dry composite mixtures,which would completely be the basis for the production of personalized food concentrates,are not represented.The development of such dry composite mixtures is actual and of scientific and practical interest.The purpose of this research is the selection and justification of local import-substituting raw materials components for dry composite mixtures used as the basis for the production of food concentrates.As the objects of research,the raw materials components of the starch,fruit and vegetable,industry were selected.The work uses currently accepted standard research methods for organoleptic and physic-chemical parameters of raw materials components.The research was carried out within of the project“Theoretical Substantiation of Production Technology and the Development of Import-Substituting Food Products of Functional Purpose Based on Dry Composite Mixtures”,funded by the Belarusian Republican Foundation for Basic Research.Based on the researches,it was found out that in the composition of dry composite mixtures for the production of food concentrates it is expedient to use the following raw materials:potato starch,extruded corn starch,dried carrots,dried beets,dried topinambur and dried apples in chopped form.
基金The authors thank Conselho Nacional de Desenvolvimento Científico e Tecnológico the financial support and the scholarship to the first author(CNPq,#402745/2021-3,441280/2020-0,respectively)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(Fiance Code 001).
文摘This study assessed the effects of sodium alginate(ALG)edible coatings added with Lacticaseibacillus casei 01(Lc-01)and/or fructooligosaccharides(FOS)on the chemical composition(sugars,organic acids and volatile compounds),quality parameters(firmness,weight loss,color,pH,titratable acidity-TA,total soluble solids-TSS and enzymatic activity),sensory properties,and probiotic survival(during simulated gastrointestinal exposure and storage)of minimally processed mango and melon during refrigerated storage(5℃,12 days).The surface characteristics of the coatings were also evaluated.Coatings added with Lc-01 and/or FOS were able to maintain the quality of mango and melon,delaying the increase in TSS,pH,and sugar content(glucose and fructose),and the decrease of organic acids,resulting in a reduction in weight loss and greater firmness.The effect was more pronounced for mangos.ALG-SYN(ALG,FOS,and Lc-01)coating performed better,with decreased enzyme activity,delay in color development,a higher concentration of volatile compounds,and more adequate sensory properties(flavor,texture,and appearance).Lc-01 counts remained>6 log CFU/g during storage and after in vitro digestion.Functional edible coatings can be used as an alternative to extending the shelf life of minimally processed mango and melon.
