12963 results about "Fruits and vegetables" patented technology

Embodiments of the invention comprise a system and method that enable robotic harvesting of agricultural crops. One approach for automating the harvesting of fresh fruits and vegetables is to use a robot comprising a machine-vision system containing rugged solid-state digital cameras to identify and locate the fruit on each tree, coupled with a picking system to perform the picking. In one embodiment of the invention a robot moves through a field first to “map” the field to determine plant locations, the number and size of fruit on the plants and the approximate positions of the fruit on each plant. A robot employed in this embodiment may comprise a GPS sensor to simplify the mapping process. At least one camera on at least one arm of a robot may be mounted in appropriately shaped protective enclosure so that a camera can be physically moved into the canopy of the plant if necessary to map fruit locations from inside the canopy. Once the map of the fruit is complete for a field, the robot can plan and implement an efficient picking plan for itself or another robot. In one embodiment of the invention, a scout robot or harvest robot determines a picking plan in advance of picking a tree. This may be done if the map is finished hours, days or weeks before a robot is scheduled to harvest, or if the picking plan algorithm selected requires significant computational time and cannot be implemented in “real time” by the harvesting robot as it is picking the field. If the picking algorithm selected is less computationally intense, the harvester may calculate the plan as it is harvesting. The system harvests according to the selected picking plan. The picking plan may be generated in the scout robot, harvest robot or on a server. Each of the elements in the system may be configured to communicate with each other using wireless communications technologies.

A compound ferment production process and a product thereof are applicable to the technical field of foods. The formulation of the product comprises fruit vegetable ferment raw juice, plant ferment raw juice, corn ferment, peas ferment and multielement alditol. The production process comprises the following: a step of preparing fruit vegetable ferment liquid, during which, selecting and cutting fresh fruits and vegetables into slices or pieces, blending the slices or pieces, adding apple vinegar on the slices or the pieces, and storing the fruits and vegetables hermetically at room temperature to prepare the fruit vegetable ferment raw juice through natural fermentation; a step of preparing the plant ferment liquid, during which, selecting, chipping and blending herbal plants, adding common salt into the sliced herbal plants, and storing the sliced herbal plants hermetically at room temperature to prepare the plant ferment raw juice through natural fermentation; and a step of fermentation and product processing, during which, taking the fruit vegetable ferment raw juice, the plant ferment raw juice, the corn ferment and the peas ferment, carrying out the second fermentation at room temperature, adding the multielement alditol during the second fermentation, using a sealed jar during the fermentation, preparing the compound ferment product after a postmaturation process, and preparing the liquid, powdery and solid particle ferment through mechanical processing and forming. The process and the product thereof which have a novel and scientific design and long-term maturation through the natural fermentation can increase the vitality of the ferment, facilitate the demand of a human body and improve the health of the human body through frequent edibility.

The invention discloses a fruit and vegetable detection method based on deep learning. The method comprises the following steps that: S1: firstly, preprocessing data, and carrying out manual calibration on an original picture in advance to obtain a segmentation tag, wherein the calibration means the coordinates of the left upper angular point and the right lower angular point of a target frame in the original picture, and the tag is used for judging whether a target in each calibration frame is a fruit and vegetable and determining the category of the fruit and vegetable; S2: secondly, training the data, taking the original picture and the picture tag as a training set of a deep learning neural network, and combining with a RPN (Region Proposal Network) and a Fast R-CNN to train the data to obtain a final fruit and vegetable detection model; and S3: finally, testing test data, calling a final fruit and vegetable detection model and a test program, carrying out fruit and vegetable detection on a test picture, and analyzing a final fruit and vegetable detection model effect through the observation of a test result.

An ultraviolet (UV) light disinfection method and apparatus is provided that disinfects produce products such as fruits and vegetables by direct exposure to ultraviolet light. The disinfecting UV light eliminates pathogens, such as molds and bacteria from the surfaces that it illuminates. The produce product is disinfected over its entire surface. The produce product can be rotated on a conveyor, to illuminate all of the exterior surface of the produce product with a disinfecting UV light source. To better respond to produce products of varying height and size, the UV light disinfection apparatus can include an automatic actuator. The automatic actuator maintains the UV light source at a preselected level of separation between the produce product and the UV light source. The automatic actuator is responsive to a height sensor that detects the top height of the produce product.

An antistaling plastic film for fruit and vegetable is prepared from the air-permeable inorganic moisture penetrating agent, antibacterial agent, ethylene absorbing and decomposing agent, and resin. Its advantage is high antistaling effect.

The invention discloses fresh and alive traditional Chinese medicine fruit-vegetable enzyme and a preparation method thereof. The fresh and alive traditional Chinese medicine fruit-vegetable enzyme is prepared from primary material fresh and alive traditional Chinese medicines, fruits and vegetables, and auxiliary materials, wherein a ratio in parts by weight of the fresh and alive traditional Chinese medicines to the fruits and vegetables is (20-30) to (80-70). The preparation method comprises the following steps: I, performing enzymolysis; II, performing primary fermentation; and III, performing secondary fermentation. The fresh and alive traditional Chinese medicine fruit-vegetable enzyme has the beneficial effects that the enzymolysis degree is high, the nutrient ingredients are abundant, unique health function factors are provided for an enzyme product, and the product is great in look and taste due to the scented and fresh taste of the fruits and the vegetables, so that the characteristics of food are shown, the health level is improved and the diseases are prevented and treated in a facilitated manner.

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses a composite enzyme beverage and a preparation process method thereof. The composite enzyme beverage is prepared from five cereals, fruits and vegetables, edible plants and edible fungi as main raw materials through common fermentation; three-step fermentation is realized by using microzyme, acetic acid bacteria and lactic acid bacteria; and substep fermentation for different strains is adopted at different stages in the manufacturing process, so that the demands of a human body on the efficacies of health and nutrition are met. According to the composite enzyme beverage disclosed by the invention, the mixture ratio of the raw materials is more gentle, more pure natural organic raw materials are used and the three-step fermentation is realized by the microzyme, the acetic acid bacteria and the lactic acid bacteria; and the composite enzyme beverage retains original vitamins and carbohydrate of the fruits and vegetables, is rich in various B-group vitamins and various amino acids, is a nutrient necessary for eliminating the human fatigue and particularly benefits people suffered from chronic disease syndrome. Particularly after coarse grains are fermented, insoluble dietary fibers can be dissolved into small molecular substances which are easily digested and absorbed by the human body, and thus the digestion and intake of nutritive substances by the human body can be enhanced.

The invention provides an enzyme containing medicinal and edible homologous plants and a preparation method of the enzyme. The enzyme is prepared by fermenting the following components in parts by weight: 55-65 parts of fruits and vegetables, 8-12 parts of fungus, 8-12 parts of medicinal and edible homologous plants, 15-20 parts of sugar and 0.2-0.8 part of probiotics. The preparation method of the enzyme comprises the following steps: preparing medicinal and edible homologous plant powder, preparing an initial enzyme solution and preparing medicinal and edible homologous plant enzymes. According to the preparation method of the enzyme, the medicinal and edible homologous plants are processed by ultrafine pulverization, so that the cell-wall breaking ratio is high; the release and homogenization of effective components in the medicinal and edible homologous plants are facilitated; the effect of the medicine is improved; the plant enzymes are extracted from pure nature plants by adopting a multi-flora mixed fermentation technology; the prepared enzyme contains protein, amino acids, vitamins and enzyme materials essential to the human body; the functional components in the medicinal and edible homologous plants are effectively accumulated; various healthcare functions of the enzyme are improved; the raw materials are pulped; the fermentation period is shortened.

The specification discloses a polymer blend especially well-suited for coating paperboard substrates used in food packaging, particularly acidic or acid-generating foods such as fruit and vegetable juices. The blend contains an acid-activatable oxygen scavenger dispersed in a film-forming synthetic polymer such as an EVOH copolymer. When placed as a film or layer on the side of the substrate inside the container in contact with the food the blend is effective to reduce the oxygen in the container over time to a very low concentration, replacing the same with carbon dioxide, for an excellent preservative effect.

The invention discloses a double-manipulator fruit and vegetable harvesting robot system and a fruit and vegetable harvesting robot method of the double-manipulator fruit and vegetable harvesting robot system. According to the system, a binocular stereoscopic vision system is used for visual navigation of walking motion of a robot and obtaining of position information of harvested targets and barriers; a manipulator device is used for grasping and separating according to the positions of the harvested targets and the barriers; a robot movement platform is used for autonomous moving under the operation environment; a main control computer is a control center, integrates a control interface and all software modules, and controls the whole system. The binocular stereoscopic vision system comprises two color vidicons, an image collection card and an intelligent control cloud deck; the manipulator device comprises two five degree-of-freedom manipulator bodies, a joint servo driver, an actuator motor and the like; the robot movement platform comprises a wheel-type body, a power source and power control device and a fruit and vegetable harvesting device. Binocular vision and the double-manipulator bionic personification are used for building the fruit and vegetable harvesting robot, and autonomous navigation walking and automatic harvesting of the fruit and vegetable targets are achieved.

The invention discloses a sodium alginate oligosaccharide coated slow-release fertilizer. Coated materials of the slow-release fertilizer contain sodium alginate oligosaccharide and an auxiliary coated material, wherein sodium alginate oligosaccharide is composed of two structural units, namely a-L-mannuronic acid and b-D-guluronic acid. The two structural units are linked in three ways by 1,4-glucosidic bond, so as to form a unbranched linear segmented copolymer. The coated slow-release fertilizer is mainly applied in commercial crops, fruit and vegetable crops, grain crops, economic forest, flowers and plants, traditional Chinese medicinal materials, lawn and the like. By introducing organism-derived sodium alginate oligosaccharide into the coated materials of the slow-release fertilizer, nutritive elements required by plant growth and development can be supplemented by a slow-release approach, and the plant growth promoting effect of sodium alginate oligosaccharide also can be performed so as to finally achieve the yield-increasing effect. In addition, a medicament prepared by using sodium alginate oligosaccharide as the main coated material composition is safe and nontoxic and has advantages of low cost, small application amount and the like.

The invention discloses high-dietary-fiber nutritional meal replacement powder and a processing method thereof, relates to a meal replacement powder food, and particularly relates to the high-dietary-fiber nutritional meal replacement powder which contains polyunsaturated fatty acids, is rich in nutrition, diversified in mouthfeel, and easy to process, store and eat as well as a processing method thereof. The high-dietary-fiber nutritional meal replacement powder comprises the following raw materials in parts by weight: 3-30 parts of flaxseed powder, 20-60 parts of cereal powder, 10-35 parts of soybean powder, 3-16 parts of dietary fiber powder and 1-15 parts of fruit and vegetable powder. The processing method of the high-dietary-fiber nutritional meal replacement powder comprises the following steps: carrying out hot air drying curing or expansion curing on cereals and soybeans respectively, and crushing at a low temperature to 80-100 meshes for later use; drying flaxseed powder, dietary fiber powder, cereal powder, soybean powder and fruit and vegetable powder, blending in proportion, and mixing evenly; and packaging quantitatively so as to obtain the nutritional meal replacement powder.

A refrigerated unit is well suited for storing fruits and vegetables. A household-sized refrigerated unit includes a storage space for retaining fruits and vegetables. The temperature within the storage space is controllable within a range of approximately 40-65 degrees Fahrenheit. The humidity level within the storage space is regulated to prevent unnecessary desiccation of the fruit and vegetables, and to prevent excessive condensation. The unit is provided with a mechanism for regulating the level of ethylene gas within the storage space to either retard or accelerate ripening, as desired.

A device for measuring a mechanical property of a tissue includes a probe configured to perturb the tissue with movement relative to a surface of the tissue, an actuator coupled to the probe to move the probe, a detector configured to measure a response of the tissue to the perturbation, and a controller coupled to the actuator and the detector. The controller drives the actuator using a stochastic sequence and determines the mechanical property of the tissue using the measured response received from the detector. The probe can be coupled to the tissue surface. The device can include a reference surface configured to contact the tissue surface. The probe may include a set of interchangeable heads, the set including a head for lateral movement of the probe and a head for perpendicular movement of the probe. The perturbation can include extension of the tissue with the probe or sliding the probe across the tissue surface and may also include indentation of the tissue with the probe. In some embodiments, the actuator includes a Lorentz force linear actuator. The mechanical property may be determined using non-linear stochastic system identification. The mechanical property may be indicative of, for example, tissue compliance and tissue elasticity. The device can further include a handle for manual application of the probe to the surface of the tissue and may include an accelerometer detecting an orientation of the probe. The device can be used to test skin tissue of an animal, plant tissue, such as fruit and vegetables, or any other biological tissue.

The invention provides a fruit/vegetable preservation box and a refrigerator adopting the fruit/vegetable preservation box, and can solve the problem in the prior art that the fruit/vegetable box in the air-cooled refrigerator fails to integrate tightness, air resistance and vapor permeability. The invention adopts the technical scheme as follows: the fruit/vegetable preservation box comprises a box body and a box cover, wherein the box body and the box cover form a closable cavity; and a plurality of air holes are formed in the box cover and an air-permeable moisture-adjusting film is coated on the lower side of the air holes to form an air passage inside and outside the preservation box. The invention also provides a refrigerator adopting the fruit/vegetable preservation box. The fruit/vegetable preservation box provided by the invention achieves the purpose of increasing the shelf life of fruits and vegetables in the air-cooled refrigerator with simpler structure and lower cost.

The invention discloses a fruit-vegetable health-care drink which is prepared from the following raw materials by weight parts: 10-18 parts of mulberries, 5-16 parts of tomatoes, 12-20 parts of pears, 10-20 parts of apples, 8-18 parts of carambolas, 10-21 parts of hawthorns, 10-18 parts of walnuts, 2-8 parts of orange peels, 10-18 parts of carrots, 6-12 parts of pumpkins, 8-16 parts of celeries, 5-10 parts of kelp, 5-12 parts of potatoes, 3-8 parts of tremella, 5-10 parts of a Chinese medicinal material extract and 2-5 parts of a sweetening agent. The fruit-vegetable drink provided by the invention is prepared from fruits and vegetables which are rich in nutritional ingredients such as natural vitamins, proteins and calcium; besides, the Chinese medicinal material extract is added so that the obtained fruit-vegetable drink further has the effects of clearing away heat and toxic materials, protecting liver and moistening lung, improving digestion and nourishing brain and blood with good taste and rich nutrition; and if the drink is taken for a long time, the excellent life nourishing effect can be achieved.

Novel gas-permeable membranes which are particularly useful in the packaging of fresh cut fruit and vegetables, and other respiring biological materials. The membranes comprise a microporous film or other gas-permeable substrate and, coated on the substrate, a layer of a block copolymer having a heat of fusion of at least 5 J/g and containing polysiloxane polymeric blocks and crystalline polymeric blocks having a melting point of -5 to 40° C.

The invention relates to health mushroom fruit and vegetable enzyme and a preparation method thereof. The health mushroom fruit and vegetable enzyme is prepared from the following raw materials which are added to enzyme strains for fermentation in parts by weight: 30-55 parts of vegetables, 20-40 parts of fruits, 10-20 parts of edible mushrooms, 5-12 parts of Chinese herb extracts and 3-5 parts of mushroom extracting solution. The health mushroom fruit and vegetable enzyme disclosed by the invention has the characteristics of variety, balance property and easiness in absorption; a secondary fermentation method is adopted, so that enzymes in the vegetables, the fruits and the mushrooms are naturally combined together, and the Chinese herb extracts prepared from various Chinese herbs which are beneficial to a human body are also added, so that the health mushroom fruit and vegetable enzyme can improve the immunity of the human body; by the virtue of the health effect, the components, which are beneficial to the human body, in the fruit and vegetable enzyme are further increased; the preparation technology is sophisticated, the health mushroom fruit and vegetable enzyme is rich in nutrition, the enzyme is safe to eat, natural fermentation and long-term maturing are realized, and the activity of the enzyme is enhanced.

The invention relates to an end effector of a fruit and vegetable picking robot. The end effector mainly consists of a clamping system, a cutting system and a sensor system. The clamping system mainly adopts a mechanism formed by cylinder sliding chutes to drive two fingers to open and close, thus realizing the action of grasping apples; the cutting system adopts a DC motor with 12V as the power source to drive blades to rotate nearly a circle around the fingers by the transmission of steel wires or the transmission of steel wire trolley wheels, thus cutting apple stems at any position along the circumferential direction of the fingers; the sensor system consists of an opto-electrical position switch, a pressure sensor, a micro-vision sensor, a touch sensor and a limit switch and plays a role of connecting motions and controlling the process during the process of clamping and cutting the apple stems. The end effector has a simple and reliable picking way, good commonality, low control difficulty, low cost, which ensures an intelligentized picking, thus meeting the demands of a football-like fruit picking robot and being conducive to realizing the practical utilization and commercialization of fruit picking robots.

The invention relates to a fruit and vegetable compound anti-staling agent, which is well-mixed oyster white soliquoid or micro emulsion and comprises the ingredients or some of the ingredients of 5-500ppmB of A biological bactericide, 50-5000ppmC of chemical bactericide, 50-5000000 enzyme activity unit/LD of catabolic enzyme of fungal cell wall, 10-10000ppmE of chelant, 10-10000 ppmF of antioxidant, 50-5000ppmG of thickener, 20-2000ppmH of solubilizer and water. The invention is characterized in that after the compound fruit and vegetable anti-staling liquid is applied to fruits, such as garlic sprout, banana, strawberry, bramble, pineapple, apple, pear, winter date, plum and orange and other fruits of berry type, the invention can obviously restrain rot of the fruits and vegetables at appropriate preservation temperature and under other conditions, thereby prolonging preservation life of the fruits and vegetables.

Optical sensor devices, image processing devices, methods and computer readable code computer-readable storage media for detecting biophysical parameters, chemical concentrations, chemical saturations, vital signs and physiological information such as a malignant condition are provided. In some embodiments, the optical sensor includes an array of photodetectors, where each photodetector is configured to detect a spectrum of light. In some embodiments, the image processing device receives a live still or video electronic image, or alternatively, the electronic image is provided from an electronic storage media. Exemplary physiological parameters include but are not limited to a pulse rate, a biophysical or physiological property of skin, a cardiovascular property, a property related to an organ such as the liver or the kidneys, and a temperature fluctuation. In some embodiments, the physiological parameter is indicative of a malady including but not limited to an autoimmune disease, a cancer, a nutritional deficiency, a malignant condition of bone marrow, a present of an infectious microbe such as a fungus, a present of hepatitis, and a cardiovascular disorder a pulmonary disorder. Exemplary chemical concentrations include but are not limited to a chemical saturation, a pH level, a pH level in blood vessels such as capillarys or in skin, a glucose level such as a blood glucose level, a urea nitrogen level such as a blood urea nitrogen level, a CO2 level such as a blood CO2 level or a CO2 saturation level, and an oxygen level such as a blood oxygen level or a blood oxygen saturation level. In some embodiments, the biophysical parameter, physiological parameter or chemical concentration is obtained from reflecting light from tissue from a mammalian subject. Alternatively one or more of these parameters are detected from a food item such as food tissue, a consumable beverage such as an alcoholic beverage, a dairy product, wine, a baked good, a fruit and a vegetable. Exemplary parameters related to food items include but are not limited to a parameter indicative of cooking or spoilage, a pH, a concentration of an antioxidant, and a concentration of an anti-inflammatory agent.

The present invention relates to a fruit and vegetable ferment beverage and a preparation method thereof. The beverage is prepared by using carrots, shii-takes, burdock roots, prunes, pineapples, mulberries, beta vulgaris and tomatoes as main raw materials, sorting, cleaning, drying and squeezing the raw materials, fermenting the squeezed raw materials with the addition of yeast, vinegar organism and lactic acid bacteria, and adding drinking water, brown sugar, isomaltooligosaccharide and L-malic acid as adjunct materials into the mixture. The beverage uses fruit and vegetable nutrient components of the raw materials for mutual promotion and mutual complementation to synergistically improve nutritional value of the whole beverage, and is fermented with three kinds of bacteria so that fruit and vegetable nutrients and beneficial metabolites of probiotics are preserved, making the beverage has effects in conditioning stomach and intestine, improving digestion and absorption, strengthening physical fitness, enhancing immunity, improving resistance, eliminating free radicals, delaying aging, preventing cancers, maintaining beauty and preserving countenance and controlling weight.