This is a real experiment: Handing a piece of bright, shiny pork to Aunt Wang allows her to distinguish whether the piece of meat meets the standard of eating. For the first time in decades, Aunt Wang, the housewife, touched and smelled it. Say confidently: "There is no problem with this piece of meat." The staff quickly carried the spectrum of a whole piece of meat with the detection probe. The detection device passed the imaging and analysis within one second. The data obtained showed that this was a piece of pork with a fresh appearance that was deteriorating. The result of the test surprised Aunt Wang. In this interaction, Aunt Wang heard a fresh word “NDT,†and she could not help but lament: What is so magical? Recently, at the “2013 Annual Academic Conference of National Packaging and Food Engineering Agricultural Products Processingâ€, Prof. Peng Yankun from the China Agricultural University’s College of Engineering made a report “The quality and safety of non-destructive and rapid detection in the agricultural product/food processing and packaging industry chain. "Technology and Equipment" introduced the meat detection device and its functions developed by its team in detail and attracted the interest and attention of many experts and enterprises. It is this technology that makes Aunt Wang feel amazing. Scarless "non-invasive scalpel" The quality and safety inspection of agricultural and livestock products not only protects the daily diet of the people, but also affects the import and export trade of agricultural and livestock products. Non-destructive testing is also called non-destructive testing and non-contact testing. Understanding non-destructive testing techniques cannot but mention the traditional destructive testing. If we compare the traditional destructive test to a "sharp scalpel", we know the internal condition of the meat after it has been cruelly divided by the scalpel. In contrast, non-destructive testing can be seen as a "non-invasive scalpel" that leaves no scars. "We know that the two apples, red and yellow, are placed in a dark room with red light. They reflect different light intensities, so the reflected light can be used to determine the color of apples." Peng Yankun explained, simply put, After spectral scanning, non-destructive testing technology can be realized to obtain the characteristic information of the detected substance, and then the physical, chemical, and biological attributes can be obtained by analyzing these characteristic information. Different material components have different spectral characteristic wavelengths. The intensity of the reflected spectrum at the characteristic wavelength can reflect the content of the material components. After the visible/near infrared light source is used to irradiate the detected substance, the mathematical prediction model established by spectral analysis can automatically Calculating the results, "the whole process of non-destructive testing technology to detect a single product is generally less than 1 second, while the traditional destructive testing is usually up to hours or even days." In Prof. Peng’s laboratory, he took a hand-held instrument to simply illuminate a piece of beef. The analyzer then came up with data: freshness, total bacteria, water content, pH, color, and other quality safety indicators. In this way, whether this piece of beef is expired, contaminated, filled with water, or does not meet the standards of food, can be detected. “For beef that has different physical characteristics and chemical composition, the reflected light from its surface is different when it is irradiated with a beam of light. The intensity and peak position of the reflected light are different for different beef. The difference information reflects the quality and safety status of beef, which is called quality and safety characteristics information, and can be used in combination with other mathematical analysis methods to find out the relationship between the specific tenderness, moisture, and the total number of bacteria and optical characteristics of beef and can be used Math public expression." “Whether it is meat or vegetables, the detection mechanism is similar, but the hardware composition and prediction model of different detection objects are different.†Therefore, Peng Yankun led the team to develop rapid real-time detection of pesticide residue in fruits and vegetables, online sorting of fruit quality, and pork quality safety. Multiple indicators at the same time automatic online non-destructive testing and other 10 sets of devices. These detection devices are divided into on-line and handheld portable. The former can be used in large livestock slaughter plants, meat processing plants, meat packaging and distribution companies. The latter can be used for small meat processing companies, meat shopping malls, restaurants, and meat regulatory authorities. Non-destructive testing technology has obvious advantages “The traditional detection method is manual sampling, which requires the sample to be processed in advance and must be trained by specially trained technical personnel. Even so, the human error is still relatively large.†Professor Peng introduced that the method of artificial sampling not only failed to obtain results in real time, It also destroys the sample and has the limitations of sampling. It cannot be used for on-line testing. It is used for high-throughput food safety screening and quality grading. The non-destructive testing of this "non-invasive scalpel" does not need to destroy the test object, not only can accurately detect bad meat products in a timely manner, avoid the back and forth of adverse product recalls, can also be classified by quality at the same time, but also Non-destructive testing has a high degree of automation. It also guarantees sample-by-sample detection without missed detection. More importantly, it can also make rational use of online grading technology and greatly increase product added value. “However, this does not mean that non-destructive testing technology can be comprehensive.†In the detection of biochemical components of agricultural and livestock products, such as melamine, lean meat, etc., the detection accuracy is not satisfactory. In non-destructive testing, accuracy is a common problem faced by academia in various countries. “This is mainly due to the fact that the resolution and resolution of optical technology have yet to be improved.†Discovering Optical Signals in Agricultural Products Diffusion Form Molds It is understood that only a few advanced countries can use spectroscopy to conduct non-destructive and rapid detection of agricultural and livestock products. Scholars in Germany, the United States, Denmark, and Japan have already achieved certain results using visible/near-infrared spectroscopy. Professor Peng said that Japanese scholars evaluate beef grades based on muscle marbling and meat color, while the European Union classifies them based on carcass fatness and structure, while the United States uses physiological maturity and marble patterns to evaluate beef quality. It is worth mentioning that “the research of spectroscopic techniques applied to the detection of meat quality and safety is mostly in the laboratory basic research state. Nowadays, in addition to the classification of carcass leanness rate in Germany, there is no practical detection technology and device system available.†This means that Peng Yankun's non-destructive testing technology and equipment for agricultural and livestock products is currently at the leading international level. They discovered that the diffuse scattering law of internal light of agricultural and livestock products was Lorentz distribution function, and proposed a method to obtain Lorentz parameters from the spectral spatial diffusion profile of agricultural and livestock products, and explained the optical diffusion characteristics of agricultural and livestock products. The relationship between parameters and their quality safety parameters. "Simply put, it is to find the mold that the optical signal spreads inside the agricultural product. The size parameters of the mold can reflect its quality and safety." Become the current key technology Shrinking, shoddying and selling sheep meat... In the context of food safety becoming a social key word, Peng Yankun, who has accumulated research for many years, has focused his research on the non-destructive testing of agricultural and livestock products. At the beginning of their research on these devices, they did not have ready-made technologies to learn from. After more than five years of practice, under the support of the National Natural Science Foundation of China, the National 863 High-tech Program, the research projects of the public welfare industry, and national science and technology support programs, the non-destructive testing technology of agricultural and livestock products developed by them has become the main online detection method. The series of key and key technologies for quality and safety parameters of agricultural and livestock products. Detection accuracy was 1-3 samples per second, fresh meat moisture, tenderness, freshness, total number of bacteria and other detection accuracy were ≥ 90%, the detection accuracy of beef marble pattern and back body thickness of pig carcass were ≥ 95 %. Expert appraisal by the Ministry of Education's scientific and technological achievements appraisal expert showed that the overall technology of this achievement has reached the international advanced level, in which the on-line detection technology of freshness, color, marble pattern, and total number of bacteria ranks first in the world. We believe that in the near future, our lives may be truly free from shoddy meat, water, meat, meat, and meat. Non-destructive testing technology has been changing In the research of non-destructive testing technology, differences in national conditions determine the research direction, focus, and differences in research objects. The direction and focus of research in some developed countries is more focused on product quality, appearance, taste, and other aspects of the detection technology, and China's primary objective of non-destructive testing technology is determined to be able to accurately detect whether the product is safe and suitable for human consumption. At the same time, due to the differences in eating habits among the people in various countries, meat samples detected by some countries in the United States and other countries are mostly chicken meat, while pork is the main test subject in China. Reviewing the research process of "non-destructive testing", Prof. Peng was overwhelmed with emotion. In 2007, he began his basic research on non-destructive testing through the National Natural Science Foundation of China, the Beijing Municipal Natural Science Foundation, and the “863†project. By 2012, he had led the team to research projects on non-destructive testing of agricultural and livestock products. The mid-term phase. In the past six years, non-destructive testing technology has been changing – from the exploration of basic research to the research of practical technologies; from the research of detection methods to the research and development of equipment; and from the research on the detection of single objects to the right ones. A variety of products are tested; from the information that can only be detected initially to the tenderness of the meat to the ability to simultaneously detect a variety of meat quality information; from a static detection method to a real-time online dynamic detection equipment. It is reported that in addition to the new meat non-destructive testing technology research project in 2013, the Ministry of Agriculture approved the "Introduction and Demonstration of Optical and Non-destructive Rapid Detection Technology of Fruit and Vegetable Pesticide Residues" and the approval of the Ministry of Science and Technology for the quality of raw materials and plant-based raw materials for Chinese dishes. "Safety Detection Technology and Equipment R&D" will also begin with laboratory research.
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