In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heati...In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heating time,microwave power,microwave heating time on the center temperature,moisture content,the chroma(C*),the total color difference(ΔE*),shape fidelity,hardness,and the total anthocyanin content of 3D printed raspberry preserves were analyzed by response surface method(RSM).The results showed that under combining with the two methods,infrared heating improved the fidelity and quality degradation of printed products,while microwave heating enhanced the efficiency of infrared heating.Infrared-microwave combination cooking could maintain relatively stable color appearance and shape of 3D printed raspberry preserves.The AHP–CRITIC hybrid weighting method combined with the response surface test to determine the comprehensive weights of the evaluation indicators optimized the process parameters,and the optimal process parameters were obtained:infrared heating temperature of 190℃,infrared heating time of 10 min and 30 s,microwave power of 300 W,and microwave heating time of 2 min and 6 s.The 3D printed raspberry cooking methods obtained under the optimal conditions seldom had color variation,porous structure,uniform texture,and high shape fidelity,which retained the characteristics of personalized manufacturing by 3D printing.This study could provide a reference for the postprocessing and quality control of 3D cooking methods.展开更多
This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the ferm...This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.展开更多
为了实现分拣装置的自动化与智能化,设计一款基于RaspberryPi的无线网络与串口通信相结合的自动化分拣系统.该系统采用树莓派3b+(Raspberry Pi 3b+)与Arduino开发套件作为主控芯片,利用树莓派的硬件控制,视觉处理等能力分析采集欲分拣...为了实现分拣装置的自动化与智能化,设计一款基于RaspberryPi的无线网络与串口通信相结合的自动化分拣系统.该系统采用树莓派3b+(Raspberry Pi 3b+)与Arduino开发套件作为主控芯片,利用树莓派的硬件控制,视觉处理等能力分析采集欲分拣物品的大小,形状,颜色等特征,从而实现有效自动分拣.通过串口通信模块,将采集到的物品信息传到下位机,使用Arduino开发环境下的串口调试功能对物品信息进行分析和处理,以实现机械臂对物品的智能抓取.最后,给出了实验分析,实验结果说明该系统满足对多种物品信号的实时采集分析和对检测到的数据进行传输与处理的要求,实现人工智能分拣的功能.展开更多
基金Supported by the National Natural Science Foundation of China(32072352)。
文摘In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heating time,microwave power,microwave heating time on the center temperature,moisture content,the chroma(C*),the total color difference(ΔE*),shape fidelity,hardness,and the total anthocyanin content of 3D printed raspberry preserves were analyzed by response surface method(RSM).The results showed that under combining with the two methods,infrared heating improved the fidelity and quality degradation of printed products,while microwave heating enhanced the efficiency of infrared heating.Infrared-microwave combination cooking could maintain relatively stable color appearance and shape of 3D printed raspberry preserves.The AHP–CRITIC hybrid weighting method combined with the response surface test to determine the comprehensive weights of the evaluation indicators optimized the process parameters,and the optimal process parameters were obtained:infrared heating temperature of 190℃,infrared heating time of 10 min and 30 s,microwave power of 300 W,and microwave heating time of 2 min and 6 s.The 3D printed raspberry cooking methods obtained under the optimal conditions seldom had color variation,porous structure,uniform texture,and high shape fidelity,which retained the characteristics of personalized manufacturing by 3D printing.This study could provide a reference for the postprocessing and quality control of 3D cooking methods.
基金supported by the National Natural Science Foundation of China(32202125)the Science and Technology Plan Project of Shaoxing City,China(2022A12003)the Zhejiang Provincial Natural Science Foundation,China(LY24C200004).
文摘This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.
文摘为了实现分拣装置的自动化与智能化,设计一款基于RaspberryPi的无线网络与串口通信相结合的自动化分拣系统.该系统采用树莓派3b+(Raspberry Pi 3b+)与Arduino开发套件作为主控芯片,利用树莓派的硬件控制,视觉处理等能力分析采集欲分拣物品的大小,形状,颜色等特征,从而实现有效自动分拣.通过串口通信模块,将采集到的物品信息传到下位机,使用Arduino开发环境下的串口调试功能对物品信息进行分析和处理,以实现机械臂对物品的智能抓取.最后,给出了实验分析,实验结果说明该系统满足对多种物品信号的实时采集分析和对检测到的数据进行传输与处理的要求,实现人工智能分拣的功能.
