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We developed a partial least squares regression (PLSR) model based on competitive adaptive reweighted sampling (CARS) to predict the processing factors of 54 pesticides during soybean oil processing. Characteristic variables were selected to improve the performance of the model. Four calculators were used to compute the molecular descriptors used in the model, and the model based on values computed with ChemoPy produced the best results: Rc ​= ​0.94, RMSEc ​= ​0.67, Rp ​= ​0.91, and RMSEp ​= ​0.54 for hot-pressed oil and Rc ​= ​0.93, RMSEc ​= ​0.73, Rp ​= ​0.93, and RMSEp ​= ​0.59 for cold-pressed oil. A rapid and quantitative model of processing factors was established to predict the behaviour and distribution of pesticide residues during food processing. The model was further validated using data from field-grown soybeans; it demonstrated a high correlation coefficient between predicted and measured residue concentrations (Rp ​> ​0.93, RMSEp ​

A calibration system was designed to evaluate the accuracy of linear optical encoders at the micron level in a fast and economical manner. The system uses a commercial interferometer and motor stage as the calibrator and moving platform. Error analysis is necessary to prove the effectiveness and identify areas for optimization. A fixture was designed for the scale and interferometer target to meet the Abbe principle. A five-degree-of-freedom manual stage was utilized to adjust the reading head in optimal or suboptimal working conditions, such as working distance, offset, and angular misalignment. The results indicate that the calibration system has an accuracy of ±2.2 μm. The geometric errors of the calibration system, including mounting errors and non-ideal motions, are analyzed in detail. The system could be an inexpensive solution for encoder manufacturers and customers to calibrate a linear optical encoder or test its performance.

As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process of natural growth, some enzymes are activated to make dynamic changes in the protein itself; at the same time, other substances (especially anti-nutrient factors) can also be degraded by enzymes or their properties (water solubility, etc.), thereby reducing the binding with protein, and finally improving the protein digestibility of beans under the combined influence of these factors The whole process is low-carbon, environmentally friendly and safe. Therefore, this paper summarizes this process to provide a reference for the subsequent development of soybean functional food, especially the germination of soybean functional food.