Bakanae disease,caused by Fusarium fujikuroi,poses a significant threat to rice production and has been observed in most rice-growing regions.The disease symptoms caused by different pathogens may vary,including elong...Bakanae disease,caused by Fusarium fujikuroi,poses a significant threat to rice production and has been observed in most rice-growing regions.The disease symptoms caused by different pathogens may vary,including elongated and weak stems,slender and yellow leaves,and dwarfism,as example.Bakanae disease is likely to cause necrosis of diseased seedlings,and it may cause a large area of infection in the field through the transmission of conidia.Therefore,early disease surveillance plays a crucial role in securing rice production.Traditional monitoring methods are both time-consuming and labor-intensive and cannot be broadly applied.In this study,a combination of hyperspectral imaging technology and deep learning algorithms were used to achieve in situ detection of rice seedlings infected with bakanae disease.Phenotypic data were obtained on the 9th,15th,and 21st day after rice infection to explore the physiological and biochemical performance,which helps to deepen the research on the disease mechanism.Hyperspectral data were obtained over these same periods of infection,and a deep learning model,named Rice Bakanae Disease-Visual Geometry Group(RBD-VGG),was established by leveraging hyperspectral imaging technology and deep learning algorithms.Based on this model,an average accuracy of 92.2%was achieved on the 21st day of infection.It also achieved an accuracy of 79.4%as early as the 9th day.Universal characteristic wavelengths were extracted to increase the feasibility of using portable spectral equipment for field surveillance.Collectively,the model offers an efficient and non-destructive surveillance methodology for monitoring bakanae disease,thereby providing an efficient avenue for disease prevention and control.展开更多
There is a recent surge in demand for nutritious food from the consumer end.Functional foods are gaining much popularity.With the commercialization of omega-3 fatty acids and their many nutritional advantages,edible p...There is a recent surge in demand for nutritious food from the consumer end.Functional foods are gaining much popularity.With the commercialization of omega-3 fatty acids and their many nutritional advantages,edible powders and smoothies loaded with PUFA are available on the market.Edible oil powders are one such com-modity that is consumed for their several nutraceutical properties such as,reducing cardiovascular risk,aiding in weight reduction,providing antioxidant properties,etc.Edible oil is first stabilized into stable emulsions which are then processed to obtain powders.The process of oil-in-water emulsion stabilization is carried out using ultrasonication,homogenization,microfluidization,complex coacervation,and oil structuring mechanisms.The stable emulsions are then microencapsulated using various wall material combinations and ratios to form stable edible oil powders.The wall material protects the active molecules from the ambient environment,high tem-perature,and high-pressure processing methods.These powders are added to coffee,smoothies,cookies,yogurt,cake mix,and soup powder to impart functional properties to foods.The major challenge in the production of oil powder is the formation of stable emulsion with proper wall-to-core ratio and binding of the wall with core materials to form stable powder with an increased shelf life.This article provides a detailed review of various emulsion stabilization techniques and processing methods to form edible oil powders.展开更多
基金supported by National Key Research and Development Project(2023YFD2000103)Zhejiang province agricultural machinery research,manufacturing and application integration project(2023-YT-06)+2 种基金International S&T Cooperation Program of China(Grant No.2019YFE0103800)the National Key R&D Program of China(2021YFE0113700)the National Natural Science Foundation of China(32122074,U21A20219)。
文摘Bakanae disease,caused by Fusarium fujikuroi,poses a significant threat to rice production and has been observed in most rice-growing regions.The disease symptoms caused by different pathogens may vary,including elongated and weak stems,slender and yellow leaves,and dwarfism,as example.Bakanae disease is likely to cause necrosis of diseased seedlings,and it may cause a large area of infection in the field through the transmission of conidia.Therefore,early disease surveillance plays a crucial role in securing rice production.Traditional monitoring methods are both time-consuming and labor-intensive and cannot be broadly applied.In this study,a combination of hyperspectral imaging technology and deep learning algorithms were used to achieve in situ detection of rice seedlings infected with bakanae disease.Phenotypic data were obtained on the 9th,15th,and 21st day after rice infection to explore the physiological and biochemical performance,which helps to deepen the research on the disease mechanism.Hyperspectral data were obtained over these same periods of infection,and a deep learning model,named Rice Bakanae Disease-Visual Geometry Group(RBD-VGG),was established by leveraging hyperspectral imaging technology and deep learning algorithms.Based on this model,an average accuracy of 92.2%was achieved on the 21st day of infection.It also achieved an accuracy of 79.4%as early as the 9th day.Universal characteristic wavelengths were extracted to increase the feasibility of using portable spectral equipment for field surveillance.Collectively,the model offers an efficient and non-destructive surveillance methodology for monitoring bakanae disease,thereby providing an efficient avenue for disease prevention and control.
文摘There is a recent surge in demand for nutritious food from the consumer end.Functional foods are gaining much popularity.With the commercialization of omega-3 fatty acids and their many nutritional advantages,edible powders and smoothies loaded with PUFA are available on the market.Edible oil powders are one such com-modity that is consumed for their several nutraceutical properties such as,reducing cardiovascular risk,aiding in weight reduction,providing antioxidant properties,etc.Edible oil is first stabilized into stable emulsions which are then processed to obtain powders.The process of oil-in-water emulsion stabilization is carried out using ultrasonication,homogenization,microfluidization,complex coacervation,and oil structuring mechanisms.The stable emulsions are then microencapsulated using various wall material combinations and ratios to form stable edible oil powders.The wall material protects the active molecules from the ambient environment,high tem-perature,and high-pressure processing methods.These powders are added to coffee,smoothies,cookies,yogurt,cake mix,and soup powder to impart functional properties to foods.The major challenge in the production of oil powder is the formation of stable emulsion with proper wall-to-core ratio and binding of the wall with core materials to form stable powder with an increased shelf life.This article provides a detailed review of various emulsion stabilization techniques and processing methods to form edible oil powders.
