Citrus Huanglongbing (HLB), also named citrus greening disease, occurs worldwide and is known as a citrus cancer without an effective treatment. The symptoms of HLB are similar to those of ...nutritional deficiency or other disease. The methods based on single-source information, such as RGB images or hyperspectral data, are not able to achieve great detection performance. In this study, a multi-modal feature fusion network, combining a RGB image network and hyperspectral band extraction network, was proposed to recognize HLB from four categories (HLB, suspected HLB, Zn-deficient, and healthy). Three contributions including a dimension-reduction scheme for hyperspectral data based on a soft attention mechanism, a feature fusion proposal based on a bilinear fusion method, and auxiliary classifiers to extract more useful information are introduced in this manuscript. The multi-modal feature fusion network can effectively classify the above four types of citrus leaves and is better than single-modal classifiers. In experiments, the highest accuracy of multi-modal network recognition was 97.89% when the amount of data was not very abundant (1,325 images of the four aforementioned types and 1,325 pieces of hyperspectral data), while the single-modal network with RGB images only achieved 87.98% recognition and the single-modal network using hyperspectral information only 89%. Results show that the proposed multi-modal network implementing the concept of multi-source information fusion provides a better way to detect citrus HLB and citrus deficiency.
Citrus psyllid is the only insect vector of citrus Huanglongbing (HLB), which is the most destructive disease in the citrus industry. There is no effective treatment for HLB, so detecting citrus ...psyllids as soon as possible is the key prevention measure for citrus HLB. It is time-consuming and laborious to search for citrus psyllids through artificial patrol, which is inconvenient for the management of citrus orchards. With the development of artificial intelligence technology, a computer vision method instead of the artificial patrol can be adopted for orchard management to reduce the cost and time. The citrus psyllid is small in shape and gray in color, similar to the stem, stump, and withered part of the leaves, leading to difficulty for the traditional target detection algorithm to achieve a good recognition effect. In this work, in order to make the model have good generalization ability under outdoor light condition, a high-definition camera to collect data set of citrus psyllids and citrus fruit flies under natural light condition was used, a method to increase the number of small target pests in citrus based on semantic segmentation algorithm was proposed, and the cascade region-based convolution neural networks (R-CNN) (convolutional neural network) algorithm was improved to enhance the recognition effect of small target pests using multiscale training, combining CBAM attention mechanism with high-resolution feature retention network high-resoultion network (HRNet) as feature extraction network, adding sawtooth atrous spatial pyramid pooling (ASPP) structure to fully extract high-resolution features from different scales, and adding feature pyramid networks (FPN) structure for feature fusion at different scales. To mine difficult samples more deeply, an online hard sample mining strategy was adopted in the process of model sampling. The results show that the improved cascade R-CNN algorithm after training has an average recognition accuracy of 88.78% for citrus psyllids. Compared with VGG16, ResNet50, and other common networks, the improved small target recognition algorithm obtains the highest recognition performance. Experimental results also show that the improved cascade R-CNN algorithm not only performs well in citrus psylla identification but also in other small targets such as citrus fruit flies, which makes it possible and feasible to detect small target pests with a field high-definition camera.
A novel molecularly imprinted polymer (MIP) that was applied to a solid-phase micro-extraction (SPME) device, which could be coupled directly to gas chromatograph and mass spectrometer (GC/MS), was ...prepared using dibutyl phthalate (DBP) as the template molecule. The characteristics and application of this fiber were investigated. Electron microscope images indicated that the MIP-coated solid-phase micro-extraction (MI-SPME) fibers were homogeneous and porous. The extraction yield of DBP with the MI-SPME fibers was higher than that of the non-imprinted polymer (NIP)-coated SPME (NI-SPME) fibers. The MI-SPME fibers had a higher selectivity to other phthalates that had similar structures as DBP. A method was developed for the determination of phthalates using MI-SPME fibers coupled with GC/MS. The extraction conditions were optimized. Detection limits for the phthalate samples were within the range of 2.17–20.84
ng
L
−1. The method was applied to five kinds of phthalates dissolved in spiked aqueous samples and resulted in recoveries of up to 94.54–105.34%, respectively. Thus, the MI-SPME fibers are suitable for the extraction of trace phthalates in complicated samples.
This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour. The studies were carried out ...on five mills with a productivity of 60 to 300 tons per 24 hours. With the help of an original technique for removing the quantitative balance of the milling process, the yield of each individual flour stream and the yield of the final flour were determined, which depended on the productivity of the mill and varied from 75.9-76.1% – for mills with low productivity to 79.0-80.6% – for mills with productivity above 150 tones per 24 hours. Significant changes in the quality indicators of flour streams have been established. During milling at the mill plant with productivity of 150 t / 24 h ash content increased from 0.39% to 2.21%, protein content – from 11.0% to 17.4%, starch damage – from 17.6 UCD to 32.5 UCD. As result the water absorption capacity increases during the milling process from 54.0 to 69.6%. The variation in ash content, protein content, starch damage and other properties of the mill streams are due to the anatomical parts they come from, as result it influence the quality of the final flour. A simple correlation analysis carried out made it possible to evaluate the effect of ash content, protein content, and damaged starch content on the evolution of water absorption capacity. The variations of starch damage and ash content in the flour streams seems to be the principal factor of the increase in water absorption variation, while protein content has the least influence. Despite fluctuations in flour quality indicators on individual systems, it was found that strongly determines the overall quality of the final flour is the mill stream flour yield. That’s why optimization of grinding and sieving modes of systems (B1, B2, C1, C2, B3, Siz1) which have flour streams with the highest yield and the greatest impact on the grinding process is a fundamental step in achieving the set values for the final flour quality indicators. Knowledge and understanding of the patterns of change on individual systems of values of flour yield and their quality indicators that affect water absorption capacity will allow to more effectively manage the water absorption capacity. This will make it possible to optimize the properties of the dough according to the requirements of specific technological lines and to regulate the quality of the finished product at bakery and confectionery enterprises.
The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is ...caused by the deterioration of the structural and mechanical properties of the dough after defrosting, decrease in the gas–holding capacity and dimensional stability of the dough blanks. Based on the literary review and a priori information the following quality indicators are recommended for flour for frozen products: whiteness >54 units, protein content >12.0%, gluten content >28.0%, GDI in the range of 70–80 units, starch damage in the range of 19–22 UCD, WAC >57%, W >260∙10–4 J and P/L ratio in the range of 0.8–1.2.
Milling process of the wheat generates different flour streams that differ in composition, particle size, functional and baking properties. Furter all flour mill streams are blended in one straight grade (single grade milling) or multiple flour grades (split milling). Research in the article is to investigate the quality indicators of flour mill streams for further formation of specific flour for frozen products. For the research, samples of flour were taken from each milling system of the flow diagram during milling of the two hard red winter wheat samples (HW1 and HW2 with protein content 13.3 and 12.2% respectively).
Based on the analysis of the quality indicators of flour milling streams and their comparison with the requirements for flour for frozen products, it was established that none of the flour milling streams meets all the flour quality indicators for frozen products – flour streams from systems B3 and B2 have the closest quality indicators. Selected individual flour milling streams that are of great interest as streams for blending for flour for frozen products.
As a result of comparing the flour quality indicators obtained at various stages of the technological process with the requirements for flour quality indicators for frozen products flour, the optimal percentage of flour patent yield for frozen products составляет 33.2% for HW1 and 20.5% for HW2.
To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. ...The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color (L*) of biscuits reduced as YPF addition ratio increased, while colors (a* and b*) and hardness apparently increased. In addition, milling methods had a great influence on the texture and sensory evaluation of four biscuits. The dimensions and color parameters of biscuits from fine flours were larger than that from coarse flours, whereas hardness from fine flours was relatively softer, indicating flour with fine particle size could accelerate the extension and expansion of dough network, and improve Maillard reaction during baking. The highest sensory score for short and tough biscuits was obtained given at YPF ratio of 30% without compromising the qualities of biscuits.
Wheat bran was investigated to be the most commonly contaminated raw material by mycotoxins. However, there are no economical and practical pretreatment methods for industrial on-line application ...until now. The effect of light debranning on deoxynivalenol (DON) removal, polyphenol oxidase (PPO) activity and flour quality from lab-scale milling were performed. For on-line production, the DON concentration in wheat decreased 15.89% at debranning ratio of 1.2%. For lab experiment, the maximum DON removal for wheat and flour was 23.35% and 21.95%, respectively. However, the PPO activity, browning of dough sheet and flour qualities in lab scale exhibited no significant variation. Light debranning (1.2%) prior to milling could be efficiently applied to on-line wheat production.
•Simplified physical treatment with light debranning for DON removal was employed.•High DON removal percentage of (15.89) was achieved during on-line milling process.•23.35% and 21.95% of DON in wheat and flour were eliminated respectively without deteriorating the lab-scale milling quality.
For the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the ...behavior of the grain during its milling and the obtaining flour during the dough making process. Technological properties of grain of four different wheat species and the laboratory milling flour obtained from them were investigated.
It was found that according to grain quality indicators, milling properties and quality flour indicators, 4 species of wheat grain grown in the same agro-climatic conditions showed significant differences. Hard wheat with GPC-B1 gene (breeding line) has a superior baking strength due to the GPC-B1 gene, which significantly increases the protein content in grain (13.51%), gluten content (26.1%), test Zeleny (58 ml) and ash content (1.69%) compare to common hard wheat (Kuyalnyk variety). As a result, flour shown high values of: strength (W=396×10-4 J), high SRC in lactic acid (160%), high dough stability (>30 minutes), low degree of softening of the dough (43 UF). According to the obtained data, waxy wheat (Sofiika variety) consimilar with common baking wheat, excluding low value of Falling Number (FN=70 seconds). When determining on the alveograph, the dough is very tight (L<40 mm) due to high water absorption capacity (WAC=67.3%). The results of SRC test in sodium carbonate confirmed the high value of starch damage with the highest result (108%). Soft wheat (Bilyava variety) differs significantly from common hard wheat. In terms of wheat quality indicators, it can be attributed to medium bread-baking strength. Such flour characterized by less ash content (0.47%), but higher whiteness (70.7 units), less protein content (10.79%), less elasticity (Ie=44.3), but greater extensibility, resulting in a lower P/L ratio (0.83) and less water absorption capacity (WAC=52.7%).
According to milling properties was investigated that hard wheat with the GPC-B1 locus and common hard wheat Kuyalnik shown similar results. The total yield of flours from these wheats during milling is above 70%, which indicates the economic feasibility of their processing into flour. During milling waxy wheat has a decrease in the reduction flour yield and an increase in the reduction bran yield. Absolutely different results in milling properties show soft wheat. The total yield of soft flour is less – 67.17% with significant increasing of break flour yield and decreasing reduction flour yield.
Different properties of grain and flour determine the different end use of grain of each wheat species. Wheat with the GPC-B1 gene can be used in production of flour which is used in low-temperature technologies for the manufacture of frozen convenience foods and also as improver for increase the rheological properties of the dough or for pasta-making properties. For end use of waxy wheat (Sofiika variety) can be recommended in the production of pasta products. Although waxy flour can be used as regulator in flour blending for correcting the indicators of common baking wheat. Blends of flour from waxy wheat grain and flour from hard wheat grain with GPC-B1 gene are ideal for making frozen products. Soft wheat (Belyava variety) flour preferred for low moisture crackers, cookies and can be added in a small amount to special types of bread to give a lighter color to the crumb.
In the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand ...the correlation between grain and flour quality indicators is extremely relevant and requires efforts in this direction. 64 samples of wheat grain from mills situated in different regions of Ukraine, grown in 2019 and 2020 and straight flour obtained from this wheat in the laboratory at the mill MLU-202 were investigated. The data obtained confirmed great variability of grain and flour quality indicators which can depends on many factors: from agro-climatic condition and variety features to milling flow diagram and tempering conditions before milling. Wheat quality indicators are shown next results: test weight values ranged from 727 to 845 g/l, vitreousness – from 25 to 83%, initial moisture content – from 10.4 to 13.7%, protein content – from 11.3 to 17.2%, ash content – from 1.35 to 1.73%, gluten content – from 17.6 to 38.3%, gluten deformation index – from 46 to 96 units and Falling Number – from 309 to 500 seconds. Analyzing of correlations between grain quality indicators and flour quality indicators shown: the direct extra high correlation between grain protein content and flour protein content (r=0.95) and also between grain gluten content and flour gluten content (r=0.87); average correlation between ash content of grain and ash content of flour (r=0.68). According to milling properties was found: average correlation of initial grain moisture content and flour yield (r=0.52), a direct high correlation between grain vitreousness and the ratio of reduction and break flour (r=0.70), and an inverse average correlation of test weight with ratio of break and reduction bran (r=–0.61). It has been established that the flour strength W is affected by a set of grain quality indicators: grain protein content with high coefficient correlation (r=0.70), grain gluten content and grain Falling Number with average correlation coefficients – r=0.53 and r=0.56, respectively. For other rheological indicators, such as stability, water absorption capacity and P/L, no high correlation coefficients were found, since their values depend on a complex of various indicators of grain. The obtained correlations can be used to improve the efficiency of grain blending before milling, to substantiate the modes of tempering, grinding, and flour mixing stage in existing mills, as well as to design a milling flow diagram for new mills.
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•The sensory quality of whole-wheat flour (WWF) products is below acceptable levels.•Sourdough fermentation is one of the most effective methods to improve the quality of WWF ...products.•Sourdough fermentation changes the various characteristics of WWF products by regulating the availability of nutrients.•The composition of all strains in sourdough is key to the quality of fermented WWF products.•Further increase in the amount of sourdough in the preparation of WWF products in the future should be considered.
Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote health. Sourdough fermentation is increasingly being used in improving the quality of WWF products. This review aims to analyze the effect of sourdough fermentation on WWF products. The effects of sourdough on bran particles, starch, and gluten, as well as the rheology, antinutritional factors, and flavor components in WWF dough/products are comprehensively reviewed. Meanwhile, sourdough fermentation technology has a promising future in reducing anti-nutritional factors and toxic and harmful substances in WFF products. Finally, researchers are encouraged to focus on the efficient strain screening and metabolic pathway control of sourdough for WWF products, as well as the use of bran pre-fermentation and integrated biotechnology to improve the quality of whole-wheat products. This review provides a comprehensive understanding of the effect of sourdough fermentation technology on wholemeal products to promote WWF production.
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