公开(公告)号：US20210186262A1

公开(公告)日：2021-06-24

申请号：US17053693

申请日：2018-10-25

Applicant: SOUTH CHINA UNIVERSITY OF TECHNOLOGY

Inventor： Dawen SUN ,  Zhong HAN ,  Xucong YU ,  Hongbin PU ,  Zhiwei ZHU ,  Qijun WANG

IPC: A47J37/06

Abstract: intelligent identification cooking system of an oven including an image acquisition system, an image analysis and processing system, and a temperature measurement and monitoring system The image acquisition system is connected to the image analysis and processing system and an intelligent menu control system is connected to the image analysis and processing system and the temperature measurement and monitoring system respectively. Through computer vision and identification technology and temperature sensing technology, parameters such as the type, thickness, size, fattiness and temperature are identified and automatically matched and calibrated to a cooking menu. A control program is output to a control terminal and executed

公开(公告)号：US20160050945A1

公开(公告)日：2016-02-25

申请号：US14780861

申请日：2013-12-20

Applicant: SOUTH CHINA UNIVERSITY OF TECHNOLOGY

Inventor： Dawen SUN ,  Fen HU ,  Xin'an ZENG ,  Qijun WANG ,  Wenhong GAO

IPC: A23B4/015 ,  A23B4/023 ,  A23B4/06

CPC classification number: A23B4/015 ,  A22C25/02 ,  A22C25/142 ,  A22C25/145 ,  A22C25/16 ,  A22C25/17 ,  A22C25/18 ,  A22C25/20 ,  A23B4/023 ,  A23B4/06 ,  A23B4/09 ,  A23L3/30 ,  A23L3/375 ,  A23L5/32 ,  A23L17/00 ,  A23L25/00 ,  A23V2002/00 ,  Y02A40/946

Abstract: A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls.

Abstract translation: 通过盐水浸渍法处理冷冻鱼片的方法，包括以下步骤：预处理生鱼获得鱼片; 预冷鱼片; 堆叠预冷鱼片以获得鱼片堆叠; 通过使用盐水浸渍工艺冷冻鱼片堆，并进行功率可变的超声波处理; 并将鱼片喂入冷库，并在零下18摄氏度进行冷冻保存。 功率可变超声波处理包括：首先在800〜600W的功率下处理5〜10分钟，然后将功率变化为200〜600W，处理5〜15分钟。 鱼肉的冻结时间缩短，形成冰晶细，均匀，防止形成的冰晶对细胞壁的损伤。

公开(公告)号：US20190166860A1

公开(公告)日：2019-06-06

申请号：US16324586

申请日：2017-11-23

Applicant: SOUTH CHINA UNIVERSITY OF TECHNOLOGY

Inventor： Dawen SUN ,  Tingtiao PAN ,  Hongbin PU ,  Zhiwei ZHU ,  Zhong HAN

IPC: A23B7/04 ,  G01N33/02 ,  G01N21/25

Abstract: Disclosed herein is a multi-temperature-region ice-temperature fresh keeping storehouse and a fresh keeping method for bergamot pears that includes a precooling region, a feeding and discharging channel, a cooling region, an ice temperature detection device, a grading device, a conveyer belt control device, an automatic storage device, and a temperature rise and fall buffering channel. The cooling region includes four freezers, with temperatures ranging from 0° C.-−3° C. The four freezers are connected level by level according to a temperature reduction rule. The present disclosure implements multi-temperature-region graded storage of bergamot pears according to the value of an ice point temperature of the bergamot pears, so that they are always stored close to the ice point temperature without freezing, thereby preventing freeze injury, and prolonging shelf life.

公开(公告)号：US20190178792A1

公开(公告)日：2019-06-13

申请号：US16321042

申请日：2017-09-20

Applicant: SOUTH CHINA UNIVERSITY OF TECHNOLOGY

Inventor： Dawen SUN ,  Weiwei CHENG ,  Hongbin PU ,  Zhiwei ZHU ,  Zhong HAN

IPC: G01N21/359 ,  G01N33/12

Abstract: The invention discloses a method for rapidly predicting freezer storage time of frozen pork based on reflectance ratio of two near-infrared bands. Firstly, the near-infrared spectra information of the frozen pork is obtained by a near-infrared spectrometer, and the near-infrared spectra are analyzed to obtain center values of bands centered on 1500 nm, 1350 nm and 1890 nm characteristic peaks. The ratio thereof is treated as a eigenvector, which is substituted into the characteristic exponential function based on the eigenvector and freezer storage time to calculate the freezer storage time of frozen pork. By near-infrared spectroscopy technology, the invention directly detects the freezer storage time of pork in a frozen state, significantly reduces the time required by the conventional method, and has the advantages of being fast and non-destructive.