Jiangsu University

Yue Zhou

Jing Zhou

Li Yuan

Ruichang Gao

Zhan Zhao

A system includes a hollow shaft, a drum, an absolute encoder, a driving mechanism, a conveyor belt, a photoelectric sensor, and a controller. A structural optimization design method of the drum is provided on the basis of theoretical calculation of a seeding track of the drum-type seed-metering device, a theoretical model of a conveying position of a tray and a seed-metering angle is built with the aim of continuously sowing grains to the center of each hole, the conveying position of the tray and a rotating position of suction holes on the drum are monitored in real time on a seedling raising line, and a difference value between the actual position of the suction holes and the theoretical seed-metering angle and a change rate of the difference value are calculated and serve as input parameters to design a fuzzy controller of the rotation speed of the drum.

System and method for controlling continuous hole seeding of air-suction drum-type seed-metering device

The present invention disclosesand a method for improving fermentation quality of a low-salt fish sauce by, and relates to the application field of food microbiology technology. Thestrains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO. 17057, CGMCC NO. 17058, CGMCC NO. 17059, and CGMCC NO. 17060. The production cycle of fermented fish sauce using thestrains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

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Jiangsu, China

Yue Zhou