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259results about "Testing starch susbtances" patented technology
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Sorghum type identification method and model
PendingCN119198426AGuarantee quality stabilityReduce procurement costsTesting starch susbtancesMaterial weighingGrain weightSorghum
The invention mainly relates to the technical field of wine brewing raw material identification. In order to accurately judge the type of sorghum, the invention provides a sorghum type identification method and model, which comprises the following steps: respectively collecting conventional glutinous sorghum, hybrid glutinous sorghum, conventional non-glutinous sorghum and hybrid non-glutinous sorghum samples, and measuring the proportion of amylopectin in total starch and the thousand seed weight in each type of sorghum sample; establishing a sorghum type identification model according to the proportion of the amylopectin content of each sorghum sample in the total starch and the thousand seed weight; the sorghum type identification model automatically judges the type of the sorghum sample to be detected according to the proportion of amylopectin of the sorghum sample to be detected in total starch and the thousand seed weight, so that the quality stability of sorghum used in the brewing industry of wine enterprises and the like can be effectively guaranteed, the raw material purchasing cost and the detection cost are reduced, and the product quality of white wine is further improved.
Owner:WULIANGYE
Novel food metal detection equipment
The invention discloses novel food metal detection equipment, and relates to the technical field of food detection.The novel food metal detection equipment comprises a detection bin, a detection equipment box and a detection probe, and the detection equipment box is fixedly connected to the bottom end of the detection bin; a plurality of detection probes are arranged and fixedly connected to the outer side of the detection equipment box, and the detection probes are communicated with the detection equipment box through data lines. An eccentric disc is slowly driven to rotate through a servo motor, when the protruding end of an eccentric wheel passes through a groove of a fixing block, a reset spring reacts on the fixing block to enable the fixing block to move towards one side of the eccentric wheel, at the moment, the included angle between the two ends of a driving strip is decreased, an adjusting rod is pulled to slide towards the interior of a transmission rod, and therefore the distance between the opposite sides of a connecting strip is adjusted; and when metal is detected to exceed the standard, a driving motor is started to drive a transmission chain wheel to rotate, so that tank packages with different sizes can be fixed and detected, and the use flexibility of the equipment is enhanced.
Owner:WUXI LIANGYI MASCH CO LTD
Discharging plate structure and anti-breaking discharger for grain quality inspection
The utility model relates to an unloading plate structure and an anti-breaking unloader for grain quality inspection, and belongs to the technical field of unloaders. The air suction pipe is connected with the negative pressure air suction pipe and conveys grains through negative pressure; the grain conveying pipe is used for conveying grains; the discharging plate is arranged at an outlet of the discharger shell, and the discharging plate is movably connected with the discharger shell; and the driving part is used for driving the unloading plate to rotate. The unloading plate and the driving part are arranged in the device, and the driving part is matched with the negative pressure system, so that when grains are stacked to reach the preset weight, the gravity triggers the unloading plate to be opened stably, and the situation that the grains are broken due to instant impact, and grain detection data are influenced is avoided.
Owner:ZIBO CUIZHI IND DESIGN CONSULTING CO LTD
Field rice fragrance rapid detection device
The utility model discloses a field rice fragrance rapid detection device, and belongs to the technical field of rice fragrance detection. Comprising a gas storage cover A and a gas storage cover B. The gas storage cover B is slidably arranged on the inner wall of the gas storage cover A. Adjusting assemblies are symmetrically arranged on the two sides of the gas storage cover B. Stabilizing assemblies are arranged on the outer ring of the bottom end of the gas storage cover A at equal intervals. Gas is inhaled through the nose mask, the filter screen is used for isolating winged insects and foreign matters and avoiding pipeline blockage, the effect of rapid detection can be achieved by replacing a hose and shortening the conveying length, the fan is started through the control panel, the fan drives the internal gas to mix, the gas is rapidly and uniformly mixed, and detection personnel can be conveniently and rapidly helped to inhale fragrance for detection.
Owner:HECHI CITY AGRI SCI RES INST
Potato waxiness evaluation model and construction method and application thereof
ActiveCN119395240Aimprove accuracyImprove reliabilityTesting starch susbtancesFlow propertiesFluid phaseOrganoleptic evaluation
The invention discloses a potato waxiness evaluation model as well as a construction method and application thereof, and belongs to the technical field of food detection. The model construction method comprises the following steps: firstly, analyzing the waxy quality of potatoes in chewing and swallowing processes through sensory evaluation; then, stress relaxation testing is combined with a Maxwell model, and the mechanical property of the sample in the solid state in the chewing stage is measured; measuring the mechanical properties of the fluid phase sample in the swallowing stage by adopting frequency scanning and amplitude scanning in combination with an Ostwald-de Wavele power law model; and according to the correlation between the mechanical indexes and the taste scores, establishing a mechanical analysis-based potato waxiness evaluation model. According to the method, dynamic phase change and mechanical property analysis are combined for the first time to evaluate the waxy quality, so that waxy evaluation is more accurate and conforms to actual eating experience.
Owner:ZHEJIANG UNIV
Method and kit for evaluating characteristics of grains
PendingJP2025012719ATesting starch susbtancesMicrobiological testing/measurementPolymer scienceSwelling ratio
To provide a method for evaluating the brewing suitability of grains that can be easily executed on site.SOLUTION: A method for evaluating an amylopectin side chain structure contained in starch in grains includes: a contact step of bringing evaluation grains into contact with each of A: a compound and solvent having starch gelatinization and B: the solvent; a swelling step of swelling the evaluation grains through the contact step; a swelling ratio calculation step of calculating a swelling ratio of the evaluation grains by dividing the volume of the evaluation grains brought into contact with A by the volume of the evaluation grains brought into contact with B after the swelling step; and an evaluation step of evaluating the amylopectin side chain structure on the basis of the solution concentration of the compound and the swelling ratio.SELECTED DRAWING: Figure 2
Owner:NAT RES INST OF BREWING
Rice surface pesticide residue detection device
ActiveCN119374992Aeasy to observeavoid cloggingTesting starch susbtancesHollow article cleaningAgricultural sciencePesticide residue
The invention relates to the technical field of pesticide residue detection, in particular to a rice surface pesticide residue detection device which comprises a detection box, a mixing air bag, a first connector, a second connector and a gas-liquid conveying device. The mixing air bag is provided with a material opening fixed to the installation opening in a sealed mode. The first joint is connected with the detection box and is used for guiding gas into the detection box or guiding the gas out of the detection box; the second joint is arranged on the mixing air bag in a penetrating manner and is far away from the material opening; a filter hole and a first valve are arranged on the second joint; the gas-liquid conveying device is connected with the second connector and used for inputting gas or liquid with certain pressure into the mixed gas bag. The inner surface of the mixing air bag, the interior of the second connector and a path, used for conveying a detection reagent, of the gas-liquid conveying device can be washed clean, the filtering holes of the second connector can be cleaned, and meanwhile a user can conveniently observe whether the inner surface of the mixing air bag is cleaned clean or not.
Owner:YINGKOU LUYUAN RICE IND CO LTD
Micro-fluidic chip for real-time high-flux pretreatment of various fungaltoxins
ActiveCN222446564UImprove portabilityreduce pollutionTesting starch susbtancesPreparing sample for investigationManufacturing technologyHigh flux
The utility model provides a micro-fluidic chip for real-time high-flux pretreatment of various mycotoxins, and belongs to the field of micro-fluidic chip manufacturing technology and rapid detection. The micro-fluidic chip is a centrifugal micro-fluidic chip, the micro-fluidic chip comprises a lower-layer substrate provided with a micro-fluidic channel and an upper-layer substrate bonded with the lower-layer substrate, and the lower-layer substrate is provided with a sample mixing area, a centrifugal area, a diluent chamber, a siphon micro-valve and a dilution area which are communicated in sequence; the micro-fluidic chip is rapid and portable, does not need complex instruments, can be used for rapid in-situ pretreatment of various mycotoxins, and can be applied to instant pretreatment of various mycotoxins in grains.
Owner:镇江市粮食和物资储备质量监测中心(镇江市军粮供应管理中心) +1
Product quality tracing method for fish flour-wrapped products
PendingCN121391044ATesting starch susbtancesDigital data information retrievalProduction optimizationQuality data
The invention discloses a product quality tracing method for fish flour-wrapped products, and belongs to the technical field of product quality tracing, and the method specifically comprises the steps: extracting a production order of the fish flour-wrapped products; searching historical quality data and external factor data of the fish wrapped flour product according to the raw material batch identifier and the production time identifier of the production order; based on the historical quality data and the external factor data, a quality risk prediction model is constructed, and the model outputs defect probability and key influence factors; monitoring a real-time production process of the fish flour-wrapped product, wherein the real-time production process comprises raw material input parameters, processing temperature parameters and equipment operation parameters; according to the quality risk prediction model and the real-time production flow data, dynamically adjusting a production plan, modifying process parameters or redistributing production resources; and integrating the prediction result and the production flow data to generate a quality tracing report of the fish flour-wrapped product, including a risk early warning identifier and a production optimization suggestion.
Owner:PUTIAN LIUYICHU FOOD CO LTD
Method for simulating small intestine to digest and absorb starch-based food
PendingCN119410747AIncrease hydrolysis rateTesting starch susbtancesMicrobiological testing/measurementBiotechnologyActivated carbon
The invention discloses a method for simulating small intestines to digest and absorb starch-based food, and belongs to the technical field of food digestion detection. According to the method, the glucose adsorbent is added into the in-vitro small intestine digestion simulation system, so that the influence of glucose generated in the digestion process on the digestion system is reduced, and the digestion effect of the starch-based food in the small intestine is more truly reduced; the pitch-based spherical activated carbon is added in the simulated digestion process, so that glucose can be adsorbed, the enzyme reaction process is effectively improved, the hydrolysis rate of starch is increased, and the starch is more in line with the digestion and absorption mechanism of a human body on the starch.
Owner:JIANGNAN UNIV
Dough leavening device with constant temperature and humidity function
The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.
Owner:SICHUAN WANLIN COLD FOOD CO LTD
Instant rice rehydration time detection device and detection method
PendingCN119309935AEasy to compressEasy to reboundTesting starch susbtancesMaterial strength using tensile/compressive forcesControl engineeringData signal
Owner:THE QUARTERMASTER RES INST OF THE GENERAL LOGISTICS DEPT OF THE CPLA
Food metal detector
InactiveCN120629510ATesting starch susbtancesElectric/magnetic detectionMaterial removalMetal detectors
The invention relates to the technical field of food detection, in particular to a food metal detector which comprises a food conveyor and a metal detection mechanism arranged on the food conveyor, a tray conveyor is arranged beside the food conveyor, a supporting frame is fixedly connected between the tray conveyor and the top end of the food conveyor, and a sliding groove is formed in the top end of the supporting frame. By means of the arrangement of the structure, two rows of bread in the middle of four rows of bread on the tray can be pushed to the middle, then the bread on the outer side is pushed to the two sides, the moving space of the upper shovel plate and the lower shovel plate is reserved, and the upper shovel plate and the lower shovel plate can be lowered to the tray; and then the upper shovel plate and the lower shovel plate are driven to move towards the two sides to shovel up all the four rows of bread, then the bread is placed on the food conveyor through the moving mechanism to be subjected to metal detection, and therefore automatic taking of the bread in the tray is achieved, workers do not need to shovel the bread beside, and the convenience performance of the equipment is improved.
Owner:ANHUI NONG ANKANG FOODS LTD CO
Releasable connection of ampere measurement probe, method for replacing probe using such connection, and ampere measurement probe
PendingCN121057937ATesting starch susbtancesMaterial electrochemical variablesMechanical engineeringInstrumentation
A rod-shaped probe (2) is removable from an amperometric measurement instrument by means of a female member (5) which is accessible from the underside of the instrument's housing arranged above a container containing a solution to be analyzed by the amperometer method. The male member (2a) of the probe extends downwards to a stop edge (2b) located at the opposite end of a plug connected to a socket (RC) in the housing higher than and behind the opening (O1) of the female member. According to the invention, the edge (2b) bears against the rim (8) which is formed on the flange (4) comprising this opening (O1) and which forms an attachment area which receives a locking member (9) which releasably locks the probe in its assembled position by means of an angle-directing effect. The probe (2) with a protective sleeve (18) can be easily replaced as the sleeve is attached closer to the center than the locking member (9).
Owner:KPM ANALYTICS FRANCE
Production process of Chinese yam and Chinese wolfberry shrimp cake
PendingCN119655410ADelicate tastegreat tasteTesting starch susbtancesAnalysis using nuclear magnetic resonanceBiotechnologyMonosodium glutamate
The invention discloses a Chinese yam and Chinese wolfberry shrimp cake production process, and particularly relates to the technical field of food production, which comprises the following steps: preparing table salt, white sugar, vegetable oil, monosodium glutamate and pepper powder, Chinese yam powder, Chinese wolfberry powder and shrimp meat, removing heads, shells and shrimp lines of shrimps, mincing the shrimp meat by using a meat mincer, adding the table salt, the white sugar, the vegetable oil, the monosodium glutamate and the pepper powder on the basis of the shrimp meat, and uniformly stirring; the preparation method comprises the following steps: firstly, preparing shrimp meat paste, then adding Chinese yam powder and Chinese wolfberry fruit powder, chopping to form the shrimp meat paste, shaping the chopped shrimp meat paste by using a round mold, putting into a quick-freezing cabinet for quick-freezing, then putting into a refrigerator for freezing storage, and heating the prepared frozen shrimp cake product by using a heating box. The prepared shrimp cake is sufficient in moisture, moderate in hardness and chewiness, fine and smooth in taste, compact in texture, sufficient in shrimp flavor, regular in product shape, smooth in surface, attractive in color and luster, good in overall condition, good in taste, high in nutritive value, simple in production process, low in production cost and easy to produce and sell in a large scale.
Owner:GUANGDONG OCEAN UNIVERSITY
Seasoned flour product quality evaluation method, evaluation system and establishment method
PendingCN119719603ATesting starch susbtancesComplex mathematical operationsProcess engineeringCorrelation analysis
The invention relates to the technical field of food quality evaluation, in particular to a seasoning flour product quality evaluation method, an evaluation system and an establishment method. According to the method, 17 quality indexes of the seasoned flour product are measured, 7 characteristic quality evaluation indexes of the seasoned flour product are screened by combining correlation analysis with principal component analysis and clustering analysis, quality index weights are determined by applying an analytic hierarchy process, and a quality evaluation system of the seasoned flour product is established. The seasoning flour product quality evaluation system established by the invention is reliable, a scientific basis can be provided for comprehensive evaluation of the seasoning flour product quality, and the quality of the seasoning flour product is objectively evaluated.
Owner:HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
Sampling pipe butt joint device and grain storage bin grain detection device
ActiveCN223827687UTesting starch susbtancesWithdrawing sample devicesGrain storageStructural engineering
The utility model discloses a sampling pipe butt joint device and a grain storage bin grain detection device. The sampling pipe butt joint device comprises a base plate, a first positioning mechanism and a second positioning mechanism. The positioning holes are formed in the base plate, the first positioning mechanism and the second positioning mechanism are arranged on the two sides of the base plate, and the first positioning mechanism and the second positioning mechanism are used for positioning to-be-butted sampling pipes. Specifically, the first positioning mechanism can be located on the upper surface of the base plate, and the second positioning mechanism can be located on the lower surface of the base plate, so that the first positioning mechanism can be fixed to the lower end of the sampling pipe located on the upper portion, and the second positioning mechanism can be fixed to the upper end of the sampling pipe located on the lower portion. The problems that in the prior art, the fixing effect of the sampling pipes is poor, manual auxiliary butt joint is needed, the labor cost is increased, and the automation degree is low are solved.
Owner:SICHUAN TUOPULE TECH CO LTD
Method for detecting processing degree of wheat flour
PendingUS20250369849A1Weighing by removing componentTesting starch susbtancesPrincipal component analysisBran
A method for detecting a processing degree of wheat flour is provided, belonging to the technical field of analysis and detection. Thermogravimetric analysis of a wheat flour to be tested is conducted to obtain a pyrolysis characteristic curve, and then a correlation between characteristic values of a pyrolysis curve (including a pyrolysis residual mass fraction, a pyrolysis activation energy at 238° C. to 338° C., and a pyrolysis peak area at 290° C. to 320° C.) and key indicators of the processing degree of wheat flour (including ash content, bran speck content, and starch content) is established based on a pyrolysis kinetic equation and first derivative derivation. Weight values of three principal component indicators and their characteristic values are obtained by combining principal component analysis (PCA), such that a comprehensive evaluation function formula is constructed for the processing degree of wheat flour.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
Rice taste quality detection method and device, electronic equipment and readable storage medium
PendingCN121938504ATesting starch susbtancesChemical property predictionRice dishesKnowledge management
The invention discloses a rice taste quality detection method and apparatus, an electronic device and a readable storage medium. The method comprises the steps of obtaining a physical and chemical index measurement value of to-be-detected rice, inputting the physical and chemical index measurement value of the to-be-detected rice into a pre-trained feedforward neural network MLP model to obtain a taste value, and determining the taste quality of the to-be-detected rice according to the taste value. According to the method, the taste quality of the rice is detected by combining the physical and chemical indexes of the rice based on the neural network, the method is not influenced by personnel experience and regional habits, the accuracy and the efficiency are high, an expensive rice taste instrument does not need to be arranged, and the cost is relatively low.
Owner:SHANGHAI ZKW BREEDING TECH CO LTD
Digestibility determination system and method
To provide a digestibility determination system capable of numerically evaluating digestibility in relatively short time without requiring a complicated operation.SOLUTION: A digestibility determination system comprises: immersion means for immersing raw rice into at least gelatinizing solution; imaging means for imaging an image of the raw rice immersed into gelatinizing solution at predetermined imaging timing; image data acquiring means 11 for acquiring image data imaged by the imaging means; index value calculating means 15 for calculating an index value in order to determine rice digestibility based on the image data; and digestibility determination means 16 for determining rice digestibility on the basis of the index value calculated by the index value calculating means 15 and correlation between a predetermined index value and digestibility, where the index value calculating means 15 calculates information on a first region made up of a region corresponding to the raw rice and a region occupied by a component eluted from the raw rice or information on a second region made up of only a region occupied by components eluted from the raw rice, which are obtained by analyzing image data at predetermined imaging timing, as an index value.SELECTED DRAWING: Figure 2
Owner:OSAKA GAS CO LTD
Method for washing gluten at constant temperature
The invention relates to a method for washing gluten at a constant temperature, and belongs to the technical field of gluten detection. According to the method for washing gluten at constant temperature, a sodium chloride solution for washing gluten passes through a temperature adjusting device and then is supplied to a gluten washing instrument; and the temperature adjusting device can adjust the temperature of the sodium chloride solution to 22 + / -2 DEG C, so that the temperature of the sodium chloride solution is 22 + / -2 DEG C. The temperature adjusting device is provided with a heating assembly, a refrigerating assembly and a control system. A water outlet of the temperature adjusting device is provided with a temperature sensor; when the temperature of the sodium chloride solution is slightly higher than the set temperature, the control system controls the heating assembly to heat; and when the temperature of the sodium chloride solution is slightly lower than the set temperature, the control system controls the refrigeration assembly to refrigerate and cool. The gluten washing instrument is matched with the temperature adjusting device, so that the gluten washing instrument can wash gluten by using a constant-temperature sodium chloride solution, the gluten is washed at a constant temperature, the detection precision is improved, and the detection efficiency is improved.
Owner:HEBEI ZHONGJIANZHIXING INSTR CO LTD
Preparation method of additive-free sugar cake premixed flour
The invention relates to the technical field of preparation of additive-free sugar cake premixed flour, and particularly discloses a preparation method of additive-free sugar cake premixed flour, which comprises the following steps of: screening and preparing raw materials: selecting oligosaccharide raw materials subjected to quality detection, selecting a resistant starch source, and mixing the resistant starch source and the oligosaccharide raw materials to obtain the additive-free sugar cake premixed flour, vegetable protein raw materials are selected, raw materials rich in dietary fibers are prepared, meanwhile, a natural flavor enhancer is prepared, and a food-grade preservative additive meeting the national standard is prepared. According to the preparation method of the additive-free sugar cake premixed flour, oligosaccharide, a resistant starch source, vegetable protein, dietary fibers, a natural flavor enhancer and the like are adopted as raw materials, the healthy diet trend is met, and the requirements of consumers for low-sugar, high-fiber, high-protein and natural-flavor products are met.
Owner:张家港福吉佳食品股份有限公司
Rice heavy metal detection device
The utility model relates to the technical field of heavy metal detection, in particular to a rice heavy metal detection device which comprises a heavy metal detector and a detection sensor, one side of the heavy metal detector is fixedly provided with a containing assembly used for containing the detection sensor, and a base of the detection sensor is movably connected with the containing assembly; the clamping block is matched with the positioning groove, so that the detection sensor can be clamped and stored, sampling can be conveniently carried out while the detection sensor can be flexibly disassembled, the guide funnel can be rotated to the position of the detection groove when a detection sample is injected midway, the sample can be guided through the guide funnel, and the detection sensor can be conveniently taken out. The sample is prevented from being in contact with the pipe wall of the sample pipe while filling is facilitated, daily detection work is facilitated, and the defects that existing detection equipment is not convenient enough during filling, and a detection appliance and a detection instrument are arranged separately and are not convenient to combine and store during use are overcome.
Owner:LONGMEN SHUNXILAI ECOLOGICAL AGRI DEV CO LTD
Grain storage greenhouse water integrated detection system
ActiveCN222481534UEasy to detectRealize the display effectTesting starch susbtancesGreenhouseGrain storage
The utility model relates to the technical field of grain pile detection, in particular to a grain storage greenhouse water integrated detection system, which comprises a grain pile temperature and humidity detection parameter acquisition device, a temperature measurement extension set, a communication module and a cloud end, the grain pile temperature and humidity detection parameter acquisition device is used for acquiring temperature and humidity parameters of a grain pile and transmitting the temperature and humidity parameters to the temperature measurement extension set; the temperature measuring extension set is used for processing temperature and humidity parameters acquired by the grain pile temperature and humidity detection parameter acquisition device and transmitting the temperature and humidity parameters to the cloud through the communication module; by arranging the grain storage greenhouse water integrated detection system comprising a grain pile temperature and humidity detection parameter acquisition device, a temperature measurement extension set, a communication module and a cloud end, temperature and humidity information in a grain pile is detected and converted into moisture information of grains, so that online detection and display of the moisture information in the grain pile are realized; the problems that manual sampling on site is needed in most grain pile moisture detection, the operation is very tedious and time-consuming, and the whole process cannot be integrated are solved.
Owner:SHANGSHUI COUNTY ZHANGZHUANG GRAIN PURCHASE & SALES CO LTD
A kind of fresh highland barley flour and preparation method thereof
InactiveCN119769671ATesting starch susbtancesMixing/kneading with horizontally-mounted toolsBiotechnologyDry mixing
The invention discloses a kind of fresh barley flour and preparation method thereof, including the following raw materials in parts by weight: 40 parts of organic barley cooked powder; 40 parts of organic barley raw powder; 10-20 parts of gluten powder, including the following steps: S1, weighing, weighing the corresponding cooked barley powder, raw barley powder and gluten powder according to the proportion; S2, dry matter stirring, putting the weighed raw materials into a blender, dry mixing, and the stirring time is 5 minutes; S3, adding water and stirring, after the dry mixing is completed, adding pure water into the blender for wet mixing, and the stirring time is 8 minutes. The present invention has the advantage of chewy taste, and solves the problem that the chewy taste effect of the existing fresh barley flour is poor in the preparation process due to the low content of flour essence in barley flour, which is easy to cause the edible barley flour to have a poor chewy taste.
Owner:SHIGASTE OF WANGDA FOOD CO LTD TIBET CHINA
Automatic rice germ remaining rate detection device
The utility model provides an automatic detection device for rice germ remaining rate, which relates to the technical field of rice detection, and comprises a bearing statistical assembly and a detection assembly, a feeding part assembled by bolts is arranged above one end of the bearing statistical assembly, and the detection assembly assembled by bolts is arranged on the upper side of the bearing statistical assembly. The upper portion of the other end of the bearing statistics assembly is in bolted connection with a sorting and transferring component in hinged connection with the detection assembly, and the detection assembly comprises a bolt base. According to the utility model, the hinge shaft brackets, the wheel shaft brackets and the supporting wheels are arranged below the two ends of the paired shell to carry out hinge supporting; the hydraulic telescopic arms on the two sides of one end of the shell output power to drive the output end to operate, and then the side end base, the hydraulic telescopic arms and the air cylinder base are matched to enable the output end of the shell to point to the target position needing to be input, so that the barrier-free adjustment effect is achieved, and the detection and transmission rate of equipment is increased.
Owner:MACHENG DEYING RICE CO LTD
Dust collection type storage device for humidity inhibition rice processing and production
InactiveCN120570151ATesting starch susbtancesAgriculture tools and machinesAgricultural engineeringMechanical engineering
The invention belongs to the technical field of rice processing, and relates to a humidity inhibition dust collection type storage device for rice processing and production. The device comprises an impurity removal box, a rotating cylinder is rotationally arranged in the impurity removal box, the rotating cylinder is obliquely arranged, the inner wall of the rotating cylinder is spiral, a spiral screen plate is arranged in the rotating cylinder, and the spiral space in the rotating cylinder is divided into a screening channel and a rice channel through the screen plate; and a rice outlet communicating with the tail end of the rice channel and a straw outlet communicating with the tail end of the screening channel are formed in the lower end of the rotating cylinder. And by arranging the spiral screening channel and the rice channel, the screening path of the rice is lengthened, and the screening effect is improved. The humidity sensor detects the humidity in the storage bin, and when the humidity value is smaller than a preset value, dry gas is conveyed into the storage bin to dry the rice, so that deterioration of the rice caused by too high humidity in the storage bin is avoided.
Owner:湖北仲源美食品科技有限公司
A method for breeding a high-quality noodle wheat variety
ActiveCN116793964BTesting starch susbtancesColor/spectral properties measurementsBiotechnologyAnimal science
The present application belongs to the field of crop genetic breeding, and particularly relates to a method for breeding a new high-quality noodle wheat variety with low generation and trace selection. The method integrates a whole wheat flour gluten quality parameter determination technology, a whole wheat flour starch gelatinization characteristic parameter determination technology, and a whole wheat flour paste color parameter determination technology. According to the specific conditions of parents and different generation materials, selection indexes and values are set, so that accurate and efficient selection of high-quality noodle wheat can be finally realized, accurate directional breeding of high-quality noodle wheat quality traits is realized, and blindness in the breeding process of high-quality noodle wheat is greatly reduced.
Owner:HENAN CROP MOLECULAR BREEDING RES INST
Preparation method and application of a flour pretreatment solution
ActiveCN115773913BTesting starch susbtancesPreparing sample for investigationHydrofluoric acidEngineering
The present invention relates to the technical field of flour quality detection, and specifically discloses a preparation method and application of a flour pretreatment solution. By mixing flour with nitric acid solution and perchloric acid solution in a specific volume ratio, microwave digestion treatment is carried out, and after cooling, a primary treatment solution is obtained. Further, dilute hydrochloric acid is added to the primary treatment solution, and the flour treatment product obtained through filtration and washing is then added with hydrofluoric acid solution, and impregnated and kept warm at a specific temperature to obtain the flour pretreatment solution. The preparation method of the flour pretreatment solution provided by the present invention is simple to operate and can be completed within only three hours. The RSD value of the detection result of the present invention is smaller than that of the national standard, and the detection result is more accurate than the national standard, and can meet the requirements of large-scale production analysis and inspection.
Owner:河北同福健康产业有限公司 +1
Food specific volume tester based on 3D scanning
The utility model relates to the technical field of food specific volume detection, in particular to a food specific volume tester based on 3D scanning. The food specific volume tester based on 3D scanning comprises a machine case, a transparent detection table is arranged in the middle of the interior of the machine case, an upper support and a lower support are arranged above and below the detection table respectively, an automatic rotation driving assembly is arranged in the machine case, and the automatic rotation driving assembly is connected with the detection table. An upper scanning assembly and a lower scanning assembly are rotationally installed on the sides, close to each other, of the upper support and the lower support respectively, and the automatic rotation driving assembly is connected with the upper scanning assembly and the lower scanning assembly and used for driving the upper scanning assembly and the lower scanning assembly to rotate in the horizontal plane. The food volume analyzer has the advantages of being simple and reasonable in structural design and capable of efficiently and comprehensively analyzing the food volume, improving the working efficiency to a great extent, and meeting the requirements of inspection and storage laboratories in the processing industry of food such as steamed buns and pastries.
Owner:THERMOWAY (HUBEI) INTELLIGENT TECH CO LTD