With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, disti...With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.展开更多
This study suggested environmental and economic evaluations by developing a scenario according to the various treatment options of food waste in Korea. In particular, the study evaluated the possibility about the comb...This study suggested environmental and economic evaluations by developing a scenario according to the various treatment options of food waste in Korea. In particular, the study evaluated the possibility about the combined treatment of food waste and human excrement after using food waste disposers (FWDs). The scenario including only composting (133 kg CO2 equiv./ton-household organic waste) or only FWDs (125 kg CO2 equiv./ton-household organic waste) was superior to the other scenarios in the environmental aspect and the scenario including only composting (101 USD/ton-household organic waste) was superior to the other scenarios in the economic aspect. However, the study discovered that 52% of greenhouse gas emission was reduced when sewage pretreatment was conducted in houses after using FWDs and also when biogas was collected on site and utilized in the private power station. Furthermore, the energy saving effect due to recovery of biogas has found to be larger in the environment aspect than in the economic aspect.展开更多
目的针对传统的基于人工的腌制蔬菜真空缺陷包装剔除效率低、漏检率高等问题,提出一种基于改进YOLOv5s的腌制蔬菜真空包装缺陷检测方法。方法首先,使用Ghost卷积替换CSP模块中的卷积,在提高模型特征提取能力的同时降低网络的参数量;其次...目的针对传统的基于人工的腌制蔬菜真空缺陷包装剔除效率低、漏检率高等问题,提出一种基于改进YOLOv5s的腌制蔬菜真空包装缺陷检测方法。方法首先,使用Ghost卷积替换CSP模块中的卷积,在提高模型特征提取能力的同时降低网络的参数量;其次,利用空间换深度(Space-to-Depth,SPD)和深度可分离卷积(Depthwise-Separable Convolution,DSConv)组合操作SPD–DSConv进行下采样,减少下采样造成的特征信息损耗;最后,在网络中引入SE注意力机制,提高算法的精确率。结果在自制的腌制蔬菜真空包装数据集上,改进后的网络平均精度(man Average Precision,AmAP)为93.88%,模型尺寸为3.91 MB,相比原网络精度提高了2.05%,模型尺寸缩减了44.38%。结论文中方法能够实现腌制蔬菜真空缺陷包装的分类和定位,为基于机器人的缺陷包装剔除奠定了基础。展开更多
基金Supported by National Undergraduate Training Program for Innovation and Entrepreneurship(201410459011)
文摘With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.
文摘This study suggested environmental and economic evaluations by developing a scenario according to the various treatment options of food waste in Korea. In particular, the study evaluated the possibility about the combined treatment of food waste and human excrement after using food waste disposers (FWDs). The scenario including only composting (133 kg CO2 equiv./ton-household organic waste) or only FWDs (125 kg CO2 equiv./ton-household organic waste) was superior to the other scenarios in the environmental aspect and the scenario including only composting (101 USD/ton-household organic waste) was superior to the other scenarios in the economic aspect. However, the study discovered that 52% of greenhouse gas emission was reduced when sewage pretreatment was conducted in houses after using FWDs and also when biogas was collected on site and utilized in the private power station. Furthermore, the energy saving effect due to recovery of biogas has found to be larger in the environment aspect than in the economic aspect.
文摘目的针对传统的基于人工的腌制蔬菜真空缺陷包装剔除效率低、漏检率高等问题,提出一种基于改进YOLOv5s的腌制蔬菜真空包装缺陷检测方法。方法首先,使用Ghost卷积替换CSP模块中的卷积,在提高模型特征提取能力的同时降低网络的参数量;其次,利用空间换深度(Space-to-Depth,SPD)和深度可分离卷积(Depthwise-Separable Convolution,DSConv)组合操作SPD–DSConv进行下采样,减少下采样造成的特征信息损耗;最后,在网络中引入SE注意力机制,提高算法的精确率。结果在自制的腌制蔬菜真空包装数据集上,改进后的网络平均精度(man Average Precision,AmAP)为93.88%,模型尺寸为3.91 MB,相比原网络精度提高了2.05%,模型尺寸缩减了44.38%。结论文中方法能够实现腌制蔬菜真空缺陷包装的分类和定位,为基于机器人的缺陷包装剔除奠定了基础。
