CN108519398A - The method of the high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and texture - Google Patents
The method of the high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and texture Download PDFInfo
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- CN108519398A CN108519398A CN201810301119.0A CN201810301119A CN108519398A CN 108519398 A CN108519398 A CN 108519398A CN 201810301119 A CN201810301119 A CN 201810301119A CN 108519398 A CN108519398 A CN 108519398A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N24/00—Investigating or analyzing materials by the use of nuclear magnetic resonance, electron paramagnetic resonance or other spin effects
- G01N24/08—Investigating or analyzing materials by the use of nuclear magnetic resonance, electron paramagnetic resonance or other spin effects by using nuclear magnetic resonance
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N24/00—Investigating or analyzing materials by the use of nuclear magnetic resonance, electron paramagnetic resonance or other spin effects
- G01N24/08—Investigating or analyzing materials by the use of nuclear magnetic resonance, electron paramagnetic resonance or other spin effects by using nuclear magnetic resonance
- G01N24/082—Measurement of solid, liquid or gas content
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01R—MEASURING ELECTRIC VARIABLES; MEASURING MAGNETIC VARIABLES
- G01R33/00—Arrangements or instruments for measuring magnetic variables
- G01R33/20—Arrangements or instruments for measuring magnetic variables involving magnetic resonance
- G01R33/44—Arrangements or instruments for measuring magnetic variables involving magnetic resonance using nuclear magnetic resonance [NMR]
- G01R33/448—Relaxometry, i.e. quantification of relaxation times or spin density
Abstract
The invention discloses the high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and the methods of texture, belong to fruit and vegetable dryness quality Weigh sensor technical field.The present invention is dried fresh fruit of vegetables using the spouted freeze drying technology of microwave.Fruits and vegetables sample after over cleaning, peeled and cored, stripping and slicing makees fast frozen 2h at 67 DEG C, carries out the spouted freeze-drying of microwave later until drying terminates.Interim sampling carries out low-field nuclear magnetic resonance analysis in freeze-drying process, is measured to the hardness of material with texture analyser, while measuring moisture, establishes nuclear-magnetism response signal parameter and material moisture and the relation equation of hardness.The present invention utilizes low-field nuclear magnetic resonance detection technique, on the basis of utmostly ensureing fruit material shapes, solve the technical barrier of original fruit and vegetable dryness process drying quality detection, realize lossless, convenient, intelligent measurement, improve detection working efficiency and product integrality, and effective monitoring drying process quality comparison.
Description
Technical field
The present invention relates to the high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and the methods of texture, and it is dry to belong to fruits and vegetables
Dry quality Weigh sensor technical field.
Background technology
Fresh fruit of vegetables has the features such as water content is high, perishable, relatively strong seasonal as organism living.Except mainly at
Except point water, fresh fruit of vegetables containing a small amount of carbohydrate, protein, fat, vitamin, abundant minerals and dietary fiber,
Have great importance in human nutrition supplement.The seasonal and perishable characteristic of fruits and vegetables determine its under general condition without
Method preserves for a long time, is extended the shelf life by technology manufacturing process, and preserve its nutritional ingredient to the maximum extent to seem particularly
It is important.
Freeze-drying be it is generally acknowledged can utmostly keep material shapes, preserve the drying mode of its nutritional ingredient, but
It takes, energy consumption is also its notable defect.To improve drying efficiency, occur microwave energy and the microwave that freeze-drying combines being lyophilized
Technology not only improves energy utilization efficiency, and can improve product drying quality.Due to being unevenly distributed for material internal moisture
And microwave field is unevenly distributed in dryness storehouse, this makes material be difficult by uniform drying.Microwave it is spouted freeze-drying by intermittently to
Air pulse is conveyed in dryness storehouse, makes material intermittent movement in dryness storehouse, so as to improve uniform drying sex chromosome mosaicism.
With the development of dry technology, requirement of the people to drying process automation, intellectualized detection and control is increasingly
Height is drying equipment using sensor, microwave controller, moisture detection apparatus as the application of the intelligent integrated networked control systems of core
The inexorable trend of development.
Low-field nuclear magnetic resonance (LF-NMR) is a kind of novel non-destructive testing technology, has sensitive, quick, at low cost and nothing
The characteristics of damage, is widely used as the analysis of water flow and distribution characteristics in food.(the number of patent application such as Wang Xin：
CN201310594265.4 a kind of low-field nuclear magnetic resonance detection method of edible gelatin quality) is disclosed.Pass through one to preparation
Series mixes pseudo- sample mixed with the edible gelatin of different quality containing industrial gelatine and carries out low-field nuclear magnetic resonance detection, establishes edible bright
Glue low-field nuclear magnetic resonance relaxation profile information database, mixes pseudo- identification for unknown gelatin.Macro equal (the number of patent application of period-luminosity：
CN201510635374.5 a kind of method that low-field nuclear magnetic resonance measures cooking loss in meat gruel gel process) is disclosed.To meat
Rotten low field nuclear-magnetism detection the data obtained carries out inverting and analysis, determine emulsification meat gruel through colloidal sol formed during gel moisture and
Fatty situation of change, to judge the cooking loss of different fat content meat gruels.(the number of patent application such as Tan Mingqian：
CN201510896913.0 a kind of low-field nuclear magnetic resonance detection method of texture quality in sea cucumber salting process) is disclosed, is established
The transverse relaxation spectrogram T2 and Magnetic resonance imaging information database and TPA texture information databases of salted sea cucumber quality, obtain
To the correlation of the transverse relaxation spectrogram information and TPA texture information of salted sea cucumber, for speculating texture in sea cucumber salting process
The situation of change of quality.(the number of patent application such as Tan Mingqian：CN201610286076.4 it) discloses a kind of based on nuclear magnetic resonance skill
The peanut varieties lossless detection method of art carries out peanut sample nuclear magnetic resonance transverse relaxation scanning respectively by CPMG sequence,
It is handled with one-dimensional anti-Laplacian algorithm, obtains the semaphore of sample unit mass, using Principal Component Analysis to each flower
The CPMG sequence peak dot data of raw sample are handled, and the principal component scatter plot of each peanut sample is obtained；Based on this, to not
Know that kind peanut carries out nuclear magnetic resonance transverse relaxation scanning using identical CPMG sequence to unknown kind peanut sample, passes through master
Ingredient scatter plot determines the kind of unknown kind peanut sample.These inventions contain Hydrogen Proton using sample substrate under different conditions
Ingredient (water in water, meat gruel in such as gelatin and the water in oil and sea cucumber) content is different, the relaxation in low field nuclear-magnetism field
Profile information is different, to quickly and effectively be differentiated.
In the present invention, moisture content of material, state, texture feature and its physicochemical properties are in not in dry processing
The process of disconnected variation.Using the testing principle of nuclear magnetic resonance technique, transverse direction that Hydrogen Proton is obtained in magnetic field by pulse excitation
Relaxation time signal, relaxation signals intensity have the atomic nucleus number of fixed magnetic moment directly proportional to contained in sample, signal
Attenuation process and the constituent structure of measured matter are closely related, can provide the valuable letter such as physicochemical environment inside core
Breath.The quality comparison of the spouted freeze-drying fruits and vegetables of negative pressure low frequency microwave can be reflected by nuclear magnetic relaxation profile information.(specially with Tan Mingqian
Sharp application number：CN201510896913.0) not about the low-field nuclear magnetic resonance detection method of texture quality in sea cucumber salting process
It is with place, not only the correlation analysis of texture characteristic and nuclear-magnetism response parameter, but passes through linear fit and polynary
Linear regression analysis obtains specific relation equation, realizes lossless, quick, intelligent measurement.
Invention content
The object of the present invention is to provide a kind of high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and the sides of texture
Method on the basis of ensureing fruit material shapes and nutritional ingredient to the full extent, is solved using the detection technique of nuclear magnetic resonance
The problem of original fruit detection technique complexity realizes lossless, convenient, intelligent measurement.
The first purpose of the invention is to provide a kind of high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and matter
The method of structure is to carry out the spouted freeze-drying of negative pressure low frequency microwave to fruit using the spouted freeze-drier of microwave, in the process the stage
Property sampling carry out low-field nuclear magnetic resonance analysis, obtain the nuclear-magnetism response signal parameter of sample, and the moisture of determination sample, hard
Angle value；Fruit texture property data base is established using nuclear-magnetism response signal parameter, moisture and the hardness number of said determination, is intended
Close its correspondence between degree of drying；Low-field nuclear magnetic resonance analysis is carried out to sample to be tested again, testing result is substituted into
Judge degree of drying in the correspondence obtained.
In one embodiment of the invention, the nuclear-magnetism response signal parameter includes lateral relaxation time and peak face
Product.
In one embodiment of the invention, the correspondence include nuclear-magnetism response signal parameter, moisture and
The relation equation established by linear fit and/or multiple linear regression method between hardness number and fruit degree of drying.
In one embodiment of the invention, the high sugar fruit include but not limited to apple, pears, banana, peach,
Pineapple.
In one embodiment of the invention, the method mainly includes the following steps that：
(1) dry preceding fruit pretreatment：
Cleaning：For fruit raw material after clear water cleans up, the cubic block of 10 × 10 × 10mm is cut into peeling, stoning；
It is quick-frozen：Fruit grain is uniformly laid on the pallet of stainless steel mesh screen making, is placed in the quick freezing repository of 67 DEG C of ﹣ and carries out
Freeze, freeze-off time 2h；
(2) the spouted freeze-drying process of microwave：It being dried using the spouted freeze-drier of microwave, condenser temperature is set as 42 DEG C of ﹣,
When reaching this temperature, the fruit grain freezed in step (1) is poured into dryness storehouse, vacuum pump is opened, when vacuum degree reaches
When 70Pa, starts heating system and enter the freeze-drying stage；
(3) the low-field nuclear magnetic resonance analysis of dried material：In the spouted freeze-drying process of negative pressure low frequency microwave, stage sampling
Low-field nuclear magnetic resonance analysis is carried out, sample items nuclear-magnetism response signal parameter is obtained；The nuclear-magnetism response signal parameter includes cross
To relaxation time and peak area；The lateral relaxation time includes combining water relaxation time T21, be not easy the circulating water relaxation time
T22, Free water relaxation time T23Totally 3 kinds；The peak area includes combining water peak area A21, be not easy circulating water peak area A22, from
By water peak area A23With totally 4 kinds of the peak area A of whole water；
(4) Quality Detection of dried material：Using the moisture of 105 DEG C of oven method measuring samples；And utilize texture point
The texture characteristic of analyzer determination sample obtains the hardness number of sample；
(5) foundation of the freeze-dried material quality prediction model based on low field nuclear-magnetism：It is taken by single drying experiment stage
Sample and repetition drying experiment obtain the corresponding nuclear-magnetism response signal parameter database of a large amount of sample moistures, hardness number,
Using linear fit and multiple linear regression method opening relationships equation；
(6) in the spouted freeze-drying process of negative pressure low frequency microwave fruit quality intelligent measurement：Fruit sample in drying is through taking
Sample carries out low-field nuclear magnetic resonance analysis, and current moisture and texture feature are predicted by the relation equation obtained in step (5), with
Judge degree of drying.
In one embodiment of the invention, the spouted freeze-drying process of the microwave uses 915MHz low frequency microwaves, this mistake
The spouted system work of journey pulse is set as：0.4s is opened, 10min is closed, cycle carries out.
In one embodiment of the invention, the interim sampling refers to the 2h lyophilization ranks for avoiding freeze-drying process
It is sampled every 30min after section and makees to measure analysis.
In one embodiment of the invention, the low-field nuclear magnetic resonance analysis uses Carr-Purcell-
Meiboom-Gill (CPMG) pulse sequence acquisition proton decay signal, obtains CPMG attenuation curves, and specific acquisition parameter is：TW
(stand-by period)=6000ms, TE (echo time)=0.5ms, NECH (number of echoes)=15000, NS (scanning times)=64,
CPMG attenuation curves are subjected to multi index option fitting using SRIT algorithms, obtain the lateral relaxation time T of sample2Curve and corresponding
Nuclear-magnetism response signal parameter.
In one embodiment of the invention, the measurement of texture characteristic utilizes puncture method in the step (4), selects
The flat stainless steel column probes of 2.5mm, the probe movement speed of 10mm/min, paracentesis depth 10mm, by the highest of output
The peak value at peak is defined as the hardness (g) of material.
In one embodiment of the invention, different in sample nuclear-magnetism response signal parameter described in the step (5)
It when the peak area of component water is with moisture opening relationships equation, needs to make mass normalisation processing to peak area, obtained by making
Unit mass peak area and moisture wet basis there is the comparison bases of equal conditions.
In one embodiment of the invention, in the sample nuclear-magnetism response signal parameter different component water peak area
When with hardness opening relationships equation, need to ensure the consistency of drying regime and test quality used residing for sample to be tested.
The present invention also provides application of the method in terms of evaluating fruit quality.
The beneficial effects of the present invention are：
(1) present invention utilizes the detection technique of nuclear magnetic resonance, on the basis of utmostly ensureing fruit material shapes, solution
The technical barrier of certainly original fruit and vegetable dryness process drying quality detection, realizes lossless, convenient, intelligent measurement, improves detection work
Make efficiency and product integrality, and effective monitoring.
(2) present invention is easy to operate, flow is simple, and testing result accuracy is high, it is short to take, does not damage sample, and
And drying process quality comparison can be effectively monitored in real time.
(3) method proposed by the present invention accurately can effectively judge moisture and hardness change during fruit drying
Change, has very great help for the adjusting control tool of drying process.
Description of the drawings
Fig. 1 is the spouted freeze-drying process T of apple grain microwave2Curve；
Fig. 2 is the spouted freeze-drying process T of pears grain microwave2Curve.
Specific implementation mode
The intelligent measurement of apple grain moisture content and texture in the 1 spouted freeze-drying process of negative pressure low frequency microwave of embodiment
For apple after clear water cleans up, the cubic block of 10 × 10 × 10mm is cut into peeling, stoning；Apple grain is uniform
It is laid on the pallet of stainless steel mesh screen making, is placed in the quick freezing repository of 67 DEG C of ﹣ and is freezed, freeze-off time 2h；By what is freezed
Apple granule pours into the dryness storehouse of 42 DEG C of ﹣, opens vacuum pump, when vacuum degree reaches 70Pa, starts heating system (low frequency
Microwave, 915MHz) enter the freeze-drying stage, the spouted system work of this process pulsation is set as：0.4s is opened, 10min is closed；Negative
It presses in the spouted freeze-drying process of low frequency microwave, stage sampling carries out low-field nuclear magnetic resonance analysis, when obtaining the transverse relaxation of sample
Between T2Curve (such as Fig. 1) and each response signal parameter, the peak that reference axis occurs from left to right in figure are respectively represented in conjunction with water peak, no
Easily flowing water peak and free water peak.And it is measured using the moisture and texture analyser of 105 DEG C of oven method measuring samples
Go out hardness number；The corresponding nuclear-magnetism response signal ginseng of a large amount of sample moisture content value/hardness numbers is obtained through experiment is repeated several times
Number database, linear fitting and multiple linear regression analysis obtain, using material water ratio as dependent variable Y1, with total moisture
Unit mass peak area XA/gMatching correlation highest (R2=0.9919), relation equation is：
Y1=2.73 × 10-4XA/g+0.057
And segmentation correlation is presented in the relationship of apple grain hardness and nuclear-magnetism response signal parameter, with dry progress, apple
Increased trend (ignoring sublimation stage material characteristic) after first reducing is presented in fruit hardness number, this is because the increasing of dry initial stage water
Modeling effect makes material keep higher hardness, and is continuously decreased when with dry carry out moisture content of material, wherein Free water
It is first removed (Fig. 1 is explainable), drying continues, and is not easy circulating water and continuously decreases, and material hardness starts that becoming for rising is presented
Material hardness Y can be obtained in gesture2With Free water peak area A23Be not easy circulating water peak area A22Correlativity equation be：
Y2=1.0223A23+149.26 (A23＞ 0)
Y2=74.97A21-18.797A22-132.58 (A23=0)
By the relation equation of above-mentioned gained apple moisture content/hardness and nuclear-magnetism response signal parameter, it can be used for drying process
The Fast nondestructive evaluation of middle apple grain quality, when dry carry out to 4h, NMR analyses detect XA/gValue is 633.69, A23Value is
201.6, can moisture Y be obtained by above-mentioned equation1For 0.23g/g；Material hardness Y2For 355.36N.At the same time, to drying
The measuring of moisture and hardness is carried out to the sample of same degree, obtained result is：Moisture 0.219 ±
0.06g/g, material 371.74 ± 12.13N of hardness, prediction equation value is close with actual value, relative deviation be respectively 5.02% and-
4.41%, in acceptable range.Work as therefore it may only be necessary to carry out low-field nuclear magnetic resonance analysis to material and can accurately obtain material
Qualitative characteristics under preceding drying regime.
The intelligent measurement of pears drying moisture content and texture in the 2 spouted freeze-drying process of negative pressure low frequency microwave of embodiment
By pears after clear water cleans up, the cubic block of 10 × 10 × 10mm is cut into peeling, stoning；Pears grain is uniformly spread
It is placed on the pallet of stainless steel mesh screen making, is placed in the quick freezing repository of 67 DEG C of ﹣ and is freezed, freeze-off time 2h；The pears that will freeze
Grain pours into the dryness storehouse of 42 DEG C of ﹣, opens vacuum pump, when vacuum degree reaches 70Pa, startup heating system (low frequency microwave,
915MHz) enter the freeze-drying stage, the spouted system work of this process pulsation is set as：0.4s is opened, 10min is closed；It is low in negative pressure
In the spouted freeze-drying process of frequency microwave, stage sampling carries out low-field nuclear magnetic resonance analysis, obtains the lateral relaxation time T of sample2
Curve (such as Fig. 2) and each response signal parameter, the peak that reference axis occurs from left to right in figure respectively represent in conjunction with water peak, are not easy to flow
Dynamic water peak and free water peak.And it is obtained using the moisture of 105 DEG C of oven method measuring samples and texture analyser measurement hard
Angle value；The corresponding nuclear-magnetism response signal parameter number of a large amount of sample moisture content value/hardness numbers is obtained through experiment is repeated several times
According to library, linear fitting and multiple linear regression analysis obtain, using material water ratio as dependent variable Y1, the unit with total moisture
Quality peak area XA/gMatching correlation highest (R2=0.9794) relation equation is：
Y1=7.88 × 10-4XA/g-0.4997
Identical as apple drying process firmness change trend, pears pellet hardness and the relationship of nuclear-magnetism response signal parameter are presented
It is segmented correlation, material hardness Y2With Free water peak area A23Be not easy circulating water peak area A22Correlativity equation be：
Y2=0.9654A23+105.32 (A23＞ 0)
Y2=65.34A21-16.3564A22-302.74 (A23=0)
By the relation equation of above-mentioned gained pears moisture content/hardness and nuclear-magnetism response signal parameter, can be used in drying process
The Fast nondestructive evaluation of materials quality, when dry carry out to 5h, NMR analyses detect XA/gValue is 731.02, A21Value is
16.32 A22Value is 25.38, can obtain moisture Y by above-mentioned equation1It is 0.076；Material hardness Y2For 348.48N.With this
Meanwhile the measuring of moisture and hardness is carried out to the sample for being dried to same degree, obtained result is：Moisture
0.081 ± 0.05g/g, material 374.56 ± 16.24N of hardness, prediction equation value is close with actual value, relative deviation be respectively-
6.17% and -6.96%, in acceptable range.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art can do various change and modification, therefore the protection model of the present invention without departing from the spirit and scope of the present invention
Enclosing be subject to what claims were defined.
Claims (10)
1. the method for a kind of high sugar fruit moisture content of intelligent measurement and texture, which is characterized in that set using the spouted freeze-drying of microwave
Standby to carry out the spouted freeze-drying of negative pressure low frequency microwave to fruit, interim sampling in the process carries out low-field nuclear magnetic resonance analysis, obtains
To the nuclear-magnetism response signal parameter of sample, and the moisture of determination sample, hardness number；Letter is responded using the nuclear-magnetism of said determination
Number parameter, moisture and hardness number establish fruit texture property data base, are fitted its correspondence between degree of drying；
Again using the correspondence as model, low-field nuclear magnetic resonance analysis is carried out to new sample to be tested, testing result substitution is obtained
Correspondence in judge degree of drying.
2. according to the method described in claim 1, it is characterized in that, the nuclear-magnetism response signal parameter includes lateral relaxation time
And peak area；The correspondence includes between nuclear-magnetism response signal parameter, moisture and hardness number and fruit degree of drying
The relation equation established by linear fit and/or multiple linear regression method.
3. according to the method described in claim 1, it is characterized in that, mainly including the following steps that：
(1) dry preceding fruit pretreatment：
Cleaning：For fruit raw material after clear water cleans up, the cubic block of 10 × 10 × 10mm is cut into peeling, stoning；
It is quick-frozen：Fruit grain is uniformly laid on the pallet of stainless steel mesh screen making, is placed in the quick freezing repository of 67 DEG C of ﹣ and is frozen
Knot, freeze-off time 2h；
(2) the spouted freeze-drying process of microwave：It is dried using the spouted freeze-drier of microwave, condenser temperature is set as 42 DEG C of ﹣, reaches
When this temperature, the fruit grain freezed in step (1) is poured into dryness storehouse, opens vacuum pump, when vacuum degree reaches 70Pa,
Start heating system and enters the freeze-drying stage；
(3) the low-field nuclear magnetic resonance analysis of dried material：In the spouted freeze-drying process of negative pressure low frequency microwave, stage sampling carries out
Low-field nuclear magnetic resonance is analyzed, and sample items nuclear-magnetism response signal parameter is obtained；The nuclear-magnetism response signal parameter includes laterally to relax
Henan time and peak area；The lateral relaxation time includes combining water relaxation time T21, be not easy circulating water relaxation time T22, from
By water relaxation time T23Totally 3 kinds；The peak area includes combining water peak area A21, be not easy circulating water peak area A22, free water peak
Area A23With totally 4 kinds of the peak area A of whole water；
(4) Quality Detection of dried material：Using the moisture of 105 DEG C of oven method measuring samples；And utilize texture analyser
The texture characteristic of determination sample obtains the hardness number of sample；
(5) foundation of the freeze-dried material quality prediction model based on low field nuclear-magnetism：By single drying experiment stage sampling and
It repeats drying experiment and obtains the corresponding nuclear-magnetism response signal parameter database of a large amount of sample moistures, hardness number, use
Linear fit and multiple linear regression method opening relationships equation；
(6) in the spouted freeze-drying process of negative pressure low frequency microwave fruit quality intelligent measurement：Fruit sample in drying it is sampled into
Row low-field nuclear magnetic resonance is analyzed, and current moisture and texture feature is predicted by the relation equation obtained in step (5), to judge
Degree of drying.
4. according to the method described in claim 3, it is characterized in that, the spouted freeze-drying process of the microwave is micro- using 915MHz low frequencies
Wave, the spouted system work of this process pulsation are set as：0.4s is opened, 10min is closed, cycle carries out.
5. according to the method described in claim 3, it is characterized in that, the interim sampling refers to the 2h liters for avoiding freeze-drying process
It is sampled every 30min after magnificent drying stage and makees to measure analysis.
6. according to the method described in claim 3, it is characterized in that, low-field nuclear magnetic resonance analysis uses Carr-Purcell-
Meiboom-Gill pulse sequence acquisition proton decay signals, obtain CPMG attenuation curves, and specific acquisition parameter is：TW (is waited for
Time)=6000ms, TE (echo time)=0.5ms, NECH (number of echoes)=15000, NS (scanning times)=64, by CPMG
Attenuation curve carries out multi index option fitting using SRIT algorithms, obtains the lateral relaxation time T of sample2Curve and corresponding nuclear-magnetism are rung
Induction signal parameter.
7. according to the method described in claim 3, it is characterized in that：The measurement of texture characteristic utilizes puncture method, choosing in step (4)
With the flat stainless steel column probes of 2.5mm, the probe movement speed of 10mm/min, paracentesis depth 10mm, by the highest of output
The peak value at peak be defined as the hardness (g) of material.
8. according to the method described in claim 3, it is characterized in that：In sample nuclear-magnetism response signal parameter described in step (5)
Different component water peak area and moisture opening relationships equation when, need to make mass normalisation processing to peak area, make
Obtained unit mass peak area has the comparison basis of equal conditions with moisture wet basis.
9. according to any method of claim 1~8, which is characterized in that high sugar fruit include but not limited to apple,
Pears, banana, peach, pineapple.
10. application of any the method for claim 1~9 in terms of evaluating fruit quality.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810301119.0A CN108519398A (en) | 2018-04-04 | 2018-04-04 | The method of the high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and texture |
| PCT/CN2018/093130 WO2019192088A1 (en) | 2018-04-04 | 2018-06-27 | Method for smart detection of moisture content and texture in fruits high in sugar for microwave spray/freeze drying |
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|---|---|---|---|
| CN201810301119.0A CN108519398A (en) | 2018-04-04 | 2018-04-04 | The method of the high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and texture |
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| CN109490243A (en) * | 2018-12-29 | 2019-03-19 | 深圳职业技术学院 | The system and monitoring method of material appearance during on-line monitoring microwave freeze-drying |
| CN109490242A (en) * | 2018-12-29 | 2019-03-19 | 深圳职业技术学院 | The on-line monitoring method of moisture content and microwave freeze-drier in microwave freeze-drying process |
| CN109709132A (en) * | 2019-03-01 | 2019-05-03 | 苏州纽迈分析仪器股份有限公司 | A kind of device and method of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character |
| CN109799256A (en) * | 2019-03-01 | 2019-05-24 | 江南大学 | A kind of device and method of the microwave drying condiment vegetable flavor intelligent measurement based on low field nuclear-magnetism |
| CN109799255A (en) * | 2019-03-01 | 2019-05-24 | 江南大学 | A kind of device and method of low field nuclear-magnetism intelligent measurement micro-wave vacuum fruits and vegetables dielectric property |
| CN112213455A (en) * | 2020-09-29 | 2021-01-12 | 新疆农业科学院园艺作物研究所 | Method for measuring water content of dried fruits |
| CN112730496A (en) * | 2020-12-21 | 2021-04-30 | 广东省农业科学院农业生物基因研究中心 | Fresh cut flower moisture determination method |
| CN115542862A (en) * | 2022-11-04 | 2022-12-30 | 日照鼎立钢构股份有限公司 | Drying scheme decision method and system for improving freeze-drying quality of fruits and vegetables |
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| CN115542862B (en) * | 2022-11-04 | 2023-03-28 | 日照鼎立钢构股份有限公司 | Drying scheme decision method and system for improving freeze-drying quality of fruits and vegetables |
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