Introduction: Blackheart is one of the most common physiological diseases in potatoes during storage. In the initial stage, black spots only occur in tissues near the potato core and cannot be detected from an outward appearance. If not identified and removed in time, the disease will seriously undermine the quality and sale of theentire batch of potatoes. There is an urgent need to develop a method for early detection of blackheart in potatoes.Methods: This paper used visible-near infrared (Vis/NIR) spectroscopy to conduct online discriminant analysis on potatoes with varying degrees of blackheart and healthy potatoes to achieve real-time detection. An efficient and lightweight detection model was developed for detecting different degrees of blackheart in potatoes by introducing the depthwise convolution, pointwise convolution, and efficient channel attention modules into the ResNet model. Two discriminative models, the support vector machine (SVM) and the ResNet model were compared with the modified ResNet model. Results and discussion: The prediction accuracy for blackheart and healthy potatoes test sets reached 0.971 using the original spectrum combined with a modified ResNet model. Moreover, the modified ResNet model significantly reduced the number of parameters to 1434052, achieving a substantial 62.71% reduction in model complexity. Meanwhile, its performance was evidenced by a 4.18% improvement in accuracy. The Grad-CAM++ visualizations provided a qualitative assessment of the model’s focus across different severity grades of blackheart condition, highlighting the importance of different wavelengths in the analysis. In these visualizations, the most significant features were predominantly found in the 650–750 nm range, with a notable peak near 700 nm. This peak was speculated to be associated with the vibrational activities of the C-H bond, specifically the fourth overtone of the C-H functional group, within the molecular structure of the potato components. This research demonstrated that the modified ResNet model combined with Vis/NIR could assist in the detection of different degrees of black in potatoes.

More efficient resource utilization and increased crop utilization rate are needed to address the growing demand for food. The efficient quality testing of key agricultural products such as potatoes, especially the rapid testing of key nutritional indicators, has become an important strategy for ensuring their quality and safety. In this study, visible and near infrared (Vis/NIR) transmittance spectroscopy (600–900 nm) was used for the online analysis of multiple quality parameters in potatoes. The study concentrated on comparing three one-dimensional convolutional neural network (1D-CNN) models, specifically, the fine-tuned DeepSpectra, the fine-tuned 1D-AlexNet, and classic CNN, with UVE-PLS (uninformative variable elimination–partial least squares) models. These models utilized spectral data for the real-time detection of dry matter (DM) content in potatoes. To address the challenges posed by limited data from Vis/NIR, this study strategically implemented data augmentation techniques. This approach significantly enhanced the robustness and generalization capabilities of the models. The 1D-AlexNet and DeepSpectra models achieved 0.934 and 0.913 R²_P and 0.0603 and 0.0695 g/100 g RMSEP for DM, respectively. Compared to UVE-PLS, the R²_P value improved by 21.31% (0.770 to 0.934) for the 1D-AlexNet model and 18.64% (0.770 to 0.913) for the DeepSpectra model. The RMSEP value was reduced by 47.31% (0.114 to 0.0603) for 1D-AlexNet, and 39.30% (0.114 to 0.0695) for the DeepSpectra model. As a result, this study would be helpful for researching the online Vis/NIR transmission determination of potato DM using deep learning. These results highlighted the immense potential of employing specific spectral features in deep-learning models for a more precise and efficient online assessment of agricultural quality. This advancement provided some insight and reference for further contributing to the evolution of more targeted and efficient quality assessment methods in agricultural products.

This study investigated the optical properties (OPs) and Monte Carlo (MC) simulations of light propagation in Healthy Group (HG) and Blackhearted Group (BG) potatoes. The MC simulation of light propagation indicated that both the photon packet weight and the penetration depth were significantly lower in blackhearted tissues than in healthy tissues. The simulation revealed deeper light penetration in healthy tissues than in the blackhearted tissues, approximately 6.73 mm at 805 nm, whereas the penetration depth in blackhearted tissues was much shallower (1.30 mm at 805 nm). Additionally, the simulated absorption energy at both 490 nm and 805 nm was higher in blackhearted tissues, suggesting that these wavelengths effectively detect blackheart in potatoes. The absorption (μ_a) and reduced scattering (μ’_s) coefficients were obtained using Vis-NIR spectroscopy, which represented a notable increase in μ_a in BH tissues, particularly around 550–850 nm, and an increase in μ’_s across the Vis-NIR region. Based on transmittance (Tt), μ_a and μ’_s, Support Vector Machine Discriminant Analysis (SVM-DA) models demonstrated exceptional performance, achieving 95.83–100.00% accuracy in Cross-Validation sets, thereby confirming the robustness and reliability of the optical features for accurate blackheart detection. These findings provide valuable theoretical insights into the accuracy and robustness of predictive models for detecting blackhearted potatoes.

Aiming to address the problems of many temperature control disturbances and the hysteresis of control output in existing rice noodle extruders, a temperature control method for a rice noodle extruder based on adaptive particle swarm optimization (APSO) optimization model predictive control (MPC) was designed. Firstly, the temperature control principle of the rice noodle extruder is analyzed by combining the structure of the rice noodle extruder. The temperature balance equation of the barrel is constructed by thermodynamic analysis, and the temperature prediction model is established. The APSO algorithm is further selected to perform the adaptive parameter identification of the model based on the collected input/output data. Then, aiming at high-precision temperature control, the objective function is constructed by combining the temperature prediction value and the reference trajectory, and the objective function is optimized to obtain the optimal control sequence. At the same time, the feed rate is selected as feedforward, the feed rate change is monitored by detecting the feed screw speed, and the optimal control sequence is corrected to eliminate the interference caused by the fluctuation of the feed rate. The experimental results show that the maximum temperature overshoot under different parameter combinations is 7.75%, the steady-state error is within ±1 °C, and the longest adjustment time is 1228 s. Compared with fuzzy PID control, it has stronger adaptability and higher control accuracy.

With the industrialization and standardization of Chinese cuisine, accurate discrete element simulation parameters are essential for analyzing the flow and conveying behavior of dishes. This study focused on standardized Kung Pao Chicken and employed the Hertz–Mindlin (JKR) model to develop a discrete element model suitable for cohesive, multi-component Chinese cuisine. The triaxial dimensions of diced chicken, peanuts, and scallions were measured to construct the model. Physical experiments were conducted to obtain basic parameters. The main parameters of the constitutive model were determined using a stepwise regression fitting method. For inter-material contact parameters that are difficult to measure directly, key model parameters were calibrated by fitting simulated repose angle results to experimental measurements. The calibrated parameters enabled high simulation accuracy, with repose angle errors below 0.05%, confirming the model’s reliability. This study provides a theoretical foundation for the simulation and design of automated conveying systems tailored to Chinese cuisine.