CN112213455A - Method for measuring water content of dried fruits - Google Patents
Method for measuring water content of dried fruits Download PDFInfo
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- CN112213455A CN112213455A CN202011049450.1A CN202011049450A CN112213455A CN 112213455 A CN112213455 A CN 112213455A CN 202011049450 A CN202011049450 A CN 202011049450A CN 112213455 A CN112213455 A CN 112213455A
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Abstract
The invention provides a method for measuring the water content of dried fruits, and belongs to the technical field of dried fruit evaluation. The method comprises the following steps: testing the hardness of the dried fruits, and obtaining the water content of the dried fruits according to a preset linear equation, wherein the linear equation is a quadratic equation between the hardness and the water content of the dried fruits, the water content of the dried fruits is a dependent variable, and the hardness of the dried fruits is an independent variable: y is AX + B; wherein Y is the water content of the dried fruit,%; x is the hardness of the dried fruit, g; A. b correlation constant. Compared with the traditional moisture content detection method, the moisture content detection method provided by the invention has the characteristics of rapidness, high efficiency and no damage, a portable hardness tester is adopted in a production place for hardness detection, the moisture content of the dried fruits can be accurately and rapidly determined through calculation of a linear equation, and various links of production, purchase and processing of the dried fruits can be guided.
Description
Technical Field
The invention relates to the technical field of dry fruit evaluation, in particular to a method for measuring the water content of dry fruits.
Background
The water content of the dried fruits is not only related to the storage and the quality of the dried fruits, but also closely related to the mouthfeel of the dried fruits. Only when the water content of the dried fruit is in a certain range, the taste is better. Therefore, the conventional evaluation of the quality of dried fruits takes the water content of the dried fruits as a reference. In the prior art, methods for measuring the water content of dried fruits comprise methods such as a drying method, a vacuum drying method, infrared detection and the like, but the methods have the following problems: firstly, most of the dry fruits belong to high-sugar substances, so that the fruits and the epidermis of the dry fruits have higher sugar content and slower water loss rate, and the determination time is longer. Secondly, due to the high sugar characteristic, when the drying temperature of the dried fruits exceeds 65 ℃, obvious carbonization phenomenon occurs, the problem of long time consumption also exists, and the measurement result is unstable. And thirdly, the water content of the dried fruits is measured by adopting a fixed instrument in a fixed place, so that the practicability and the real-time performance cannot meet the industrial requirements.
Therefore, it is very important to provide a simple and fast method for measuring the moisture content of the dried fruits.
Disclosure of Invention
In view of the above, an object of the present invention is to provide a method for measuring the water content of dried fruits. The method for measuring the water content of the dried fruits provided by the invention is simple, rapid and easy to operate, and meets the industrial requirements.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for measuring the water content of dried fruits, which comprises the following steps:
testing the hardness of the dried fruits, and obtaining the water content of the dried fruits according to a preset linear equation, wherein the linear equation is a quadratic equation between the hardness of the dried fruits and the water content of the dried fruits, the water content of the dried fruits is a dependent variable, and the hardness of the dried fruits is an independent variable:
Y＝AX+B
wherein Y is the water content of the dried fruit,%; x is the hardness of the dried fruit, g; A. b is a correlation constant.
Preferably, the dried fruit comprises raisin, dried apricot, dried red date, dried fig or dried prune.
Preferably, when the dried fruit is raisin, the linear equation is: Y-6E-3X +21.91, wherein the range of X is 400-2300.
Preferably, the device for testing the hardness of the dried fruits is a portable hardness tester or a texture tester.
Preferably, the number of tests for the hardness of each dried fruit is at least 15.
Preferably, the method for obtaining the linear equation comprises the following steps:
providing dry fruits with different water contents;
measuring the hardness of the dried fruits with different water contents by adopting a TA-XT Plus texture analyzer;
and performing linear fitting on the water content of the dried fruits and the hardness of the dried fruits to obtain the linear equation.
Preferably, the water content of the dried fruits with different water contents is measured by a direct drying method for measuring the water content in GB 5009.3-2016 national standard food.
Preferably, when the dried fruit is raisins, the water content of the raisins with different water content is 11.9%, 12.8%, 14.1%, 17.1% and 19.2%, respectively.
Preferably, the parameters of the TA-XT Plus texture analyzer include:
the test mode is TPA mode, the speed before test is 1.0mm/s, the test speed is 0.2mm/s, the speed after test is 1.00mm/s, the compression ratio is 50%, and the trigger type is automatic.
The invention provides a method for measuring the water content of dried fruits, which comprises the following steps: testing the hardness of the dried fruits, and obtaining the water content of the dried fruits according to a preset linear equation, wherein the linear equation is a quadratic equation between the hardness of the dried fruits and the water content of the dried fruits, the water content of the dried fruits is a dependent variable, and the hardness of the dried fruits is an independent variable: y is AX + B; wherein Y is the water content of the dried fruit,%; x is the hardness of the dried fruit, g; A. b is a correlation constant.
Compared with the traditional moisture content detection method, the moisture content detection method provided by the invention has the characteristics of rapidness, high efficiency and no damage; the portable hardness tester is adopted to detect hardness in a production place, the water content of the dried fruits can be accurately and quickly determined through calculation of a linear equation, and various links of production, purchase and processing of the dried fruits can be guided.
Detailed Description
The invention provides a method for measuring the water content of dried fruits, which comprises the following steps:
testing the hardness of the dried fruits, and obtaining the water content of the dried fruits according to a preset linear equation, wherein the linear equation is a quadratic equation between the hardness of the dried fruits and the water content of the dried fruits, the water content of the dried fruits is a dependent variable, and the hardness of the dried fruits is an independent variable:
Y＝AX+B
wherein Y is the water content of the dried fruit,%; x is the hardness of the dried fruit, g; A. b is a correlation constant.
In the present invention, the apparatus for measuring the hardness of dried fruits is preferably a portable hardness tester or texture tester, and more preferably a portable hardness tester. The invention adopts the portable hardness tester to test the hardness of the dried fruits, and is simple and easy to operate.
In the present invention, the hardness of each dried fruit is measured at least 15 times and averaged as the hardness.
In the present invention, the dried fruit preferably includes raisin, dried apricot, dried red date, dried fig or dried prune; in a particular embodiment of the invention the dried fruit is preferably raisin.
In the invention, the method for obtaining the linear equation comprises the following steps:
providing dry fruits with different water contents;
measuring the hardness of the dried fruits with different water contents by adopting a TA-XT Plus texture analyzer;
and performing linear fitting on the water content of the dried fruits and the hardness of the dried fruits to obtain the linear equation.
The invention provides dried fruits with different water contents. In the present invention, the moisture content of the dried fruits with different moisture contents is preferably measured by a direct drying method for measuring moisture in GB 5009.3-2016 national standard food. In the present invention, when the dried fruit is raisins, the water content of the raisins with different water contents is preferably 11.9%, 12.8%, 14.1%, 17.1% and 19.2%, respectively. The method for preparing the dried fruits with different water contents is not particularly limited.
After providing the dried fruits with different water contents, the invention adopts a TA-XT Plus texture analyzer to measure the hardness of the dried fruits with different water contents.
In the present invention, the parameters of the TA-XT Plus texture analyzer preferably include: the test mode is TPA mode, the speed before test is 1.0mm/s, the test speed is 0.2mm/s, the speed after test is 1.00mm/s, the compression ratio is 50%, and the trigger type is automatic. In the present invention, the TA-XT Plus texture analyzer is preferably available from Stable Micro System, Inc. of UK.
After the hardness of the dry fruits with different water contents is obtained, the water content of the dry fruits and the hardness of the dry fruits are subjected to linear fitting to obtain the linear equation.
The method for performing the linear fitting is not particularly limited, and a method well known to those skilled in the art may be used.
In the invention, when the dry fruit is raisin, the linear equation is as follows: Y-6E-3X +21.91, wherein the range of X is 400-2300.
The water content of the dried fruits is obtained by measuring the hardness of the dried fruits; the method for measuring the water content of the dried fruits is simplified due to the simple and operational test mode of the hardness of the dried fruits. In addition, the accuracy of the water content determination result of the dried fruits is improved by using a linear equation.
The method for measuring the water content of the dried fruit according to the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited to these.
Example 1
Taking raisin as a standard, the establishment of the linear equation comprises the following steps:
the method comprises the steps of taking Xinjiang raisin varieties with seedless white as test materials, screening fresh seedless white raw materials, selecting seedless white grapes which are uniform in size and shape and have fresh fruits with weight of about 5g, drying the seedless white grapes in an airing room, measuring the water content of the seedless white grapes at the later stage of drying according to the measurement of water in GB 5009.3-2016 national standard food and the water content of the seedless white grapes is measured by a direct drying method and is respectively 11.9%, 12.8%, 14.1%, 17.1% and 19.2%, and storing samples in a self-sealing bag and a refrigeration house at 0 ℃ for later-stage raisin texture and sensory taste test analysis.
Measuring the texture characteristics of the raisins with different water contents, such as hardness, elasticity, cohesiveness, adhesiveness, cohesiveness, chewiness, recoverability and adhesiveness index values by using a TA-XT Plus texture analyzer (Stable Micro System Co., UK); the parameters of the TA-XT Plus texture analyzer comprise: the test mode is TPA mode, and the speed before test is 1.0 mm/s; the testing speed is 0.2mm/s, the tested speed is 1.00mm/s, and the compression ratio is 50 percent; the triggering type is automatic; each sample was measured 25 times per performance treatment and averaged. The results obtained are shown in table 1.
TABLE 1 differential analysis of the texture characteristics of raisins of different water content
Regression equations of the water content and the texture characteristics (index values of hardness, elasticity, cohesiveness, adhesiveness, cohesiveness, chewiness, recoverability and adhesiveness) of the raisins and deviation analysis of predicted values are established, and the results are shown in table 2.
TABLE 2 regression equation of water content and texture characteristics of raisin and deviation analysis result of predicted value
In table 2, y is a texture property, which is hardness, elasticity, cohesiveness, tackiness, chewiness, recoverability and adhesiveness, respectively; and x is the water content of the raisin. As can be seen from table 2: the degree of fitting of a linear regression equation of hardness, cohesiveness, adhesiveness and chewiness is high, R2All values exceed 0.90, where the degree of sticking is highest, R2A value of 0.9702 is reached; degree of fit of linear regression equation for two indexes of recoverability and adhesiveness, R2Values of 0.8690 and 0.8863, respectively; the linear regression equation of elasticity has the lowest fitting degree, R2The value is only 0.6375.
Corresponding indexes of hardness, elasticity, cohesiveness and adhesiveness are respectively fitted to the raisins with the water contents of 11.9%, 12.8%, 14.1%, 17.1% and 19.2% by applying related regression equations in the table 2 to predict, and compared with an actually measured value (the actually measured value is data measured by a texture analyzer given in the table 1), the relative error of elasticity is minimum and is only 2.91%, and the relative error of the predicted value of adhesiveness is maximum and reaches 13.33%. The above results confirm that the degree of fitting between the qualitative characteristic index and the water content of the raisin is high, and the two can be mutually reacted.
Table 3 shows the correlation analysis results of the texture characteristics of raisins with different water contents, and it can be seen from table 3 that: within the range of 11.9-19.2% of water content, 7 indexes of hardness, elasticity and the like reach obvious correlation with the water content, wherein two indexes of the degree of sticking and the degree of mastication reach extremely obvious correlation. The hardness is obviously related to other 7 indexes of the texture characteristics, and is extremely obviously related to three indexes of cohesiveness, adhesiveness and recoverability. The elasticity is obviously related to two indexes of the adhesive bonding degree and the recovery. The cohesiveness and the other 4 indexes all achieve obvious correlation, and the cohesiveness and the recoverability achieve extremely obvious correlation. The degree of adhesion is obviously related to the degree of mastication, the resilience and the adhesion respectively. The chewiness is obviously related to the recovery and the adhesiveness. Recovery was significantly correlated with adhesion. Through analysis of the correlation result, the correlation between the water content of the raisins and the texture characteristic value in a certain water content range is good and can be converted. The index values of the texture characteristics have good correlation.
TABLE 3 analysis results of correlation between quality and structure characteristics of raisins with different water contents
Based on table 3, it can be seen that: the index values of the texture characteristics have good correlation. Because the practical hardness testing method is simple, the possibility of representing the water content and other texture characteristics by adopting the hardness can be explored.
Table 4 is a correlation equation between hardness and other textural property indicators, where y is other textural property indicators such as cohesiveness, recovery, tackiness, moisture content, chewiness, adhesiveness, and elasticity; and y is hardness. As can be seen from table 4: by R2The value can determine the accuracy of the correlation equation from high to low, namely cohesiveness, recoverability, adhesiveness, water content, chewiness, adhesiveness and elasticity in turn, and the texture detection technology can be applied to various links of the industry in raisins production, purchase and processing.
TABLE 4 correlation equation between hardness and other textural property indices
Through correlation, regression equation and R2It was found that it is feasible to use the hardness index as a representative index of the texture characteristics of the raisins, and therefore, the hardness is used to represent the water content of the raisins, i.e., a correlation equation of the hardness and the water content is used as a linear equation.
Example 2
The hardness of the raisin is tested by adopting a portable hardness tester, the testing times are 21, and the hardness obtained by 21 tests is respectively: 1203.9g, 1619.7g, 1846.6g, 1643.9g, 2284.3g, 1608.2g, 2045.2g, 1529.8g, 1663.3g, 960.2g, 1497.3g, 1037.7g, 1780.9g, 1034.5g, 890.8g, 1221.4g, 2120.1g, 1293.9g, 1619.2g, 1081.4g, and 1456.5 g; based on the linear equation Y of hardness and water content of raisin in example 1-6E-3X +21.91, and the water content of the obtained raisins is respectively as follows: 14.7%, 12.2%, 10.8%, 12.0%, 8.2%, 12.3%, 9.6%, 12.7%, 11.9%, 16.1%, 12.9%, 15.7%, 11.2%, 15.7%, 16.6%, 14.6%, 9.2%, 14.1%, 12.2%, 15.4% and 13.2%, the average value of the water content is 13.17%;
the moisture content of the raisin is tested by adopting the GB 5009.3-2016 national standard food moisture determination direct drying method, and the result is 14.3%.
By comparison, the method for measuring the water content of the dried fruits provided by the invention is accurate, and the error is only 7.9%.
Compared with the traditional moisture content detection method, the moisture content detection method provided by the invention has the characteristics of rapidness, high efficiency and no damage, a portable hardness tester is adopted in a production place for detection, the moisture content of the dried fruits can be accurately and rapidly determined through calculation of a linear equation, and various links of production, purchase and processing of the dried fruits can be guided. Furthermore, the hardness of the dried fruits can be used for calculating not only the water content of the dried fruits, but also the indexes of cohesiveness, recoverability, stickiness, chewiness, adhesiveness, elasticity and the like of the dried fruits.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. A method for measuring the water content of dried fruits is characterized by comprising the following steps:
testing the hardness of the dried fruits, and obtaining the water content of the dried fruits according to a preset linear equation, wherein the linear equation is a quadratic equation between the hardness of the dried fruits and the water content of the dried fruits, the water content of the dried fruits is a dependent variable, and the hardness of the dried fruits is an independent variable:
Y＝AX+B
wherein Y is the water content of the dried fruit,%; x is the hardness of the dried fruit, g; A. b is a correlation constant.
2. The assay of claim 1, wherein the dried fruit comprises raisins, dried apricots, dried red dates, dried figs, or dried prunes.
3. The assay of claim 2, wherein when the dried fruit is raisin, the linear equation is: Y-6E-3X +21.91, wherein the range of X is 400-2300.
4. The assay according to claim 1, wherein the apparatus for measuring the firmness of dried fruits is a portable firmness meter or texture meter.
5. An assay according to claim 1, wherein the number of hardness tests per dried fruit is at least 15.
6. The method according to any one of claims 1 to 4, wherein the linear equation is obtained by a method comprising the steps of:
providing dry fruits with different water contents;
measuring the hardness of the dried fruits with different water contents by adopting a TA-XT Plus texture analyzer;
and performing linear fitting on the water content of the dried fruits and the hardness of the dried fruits to obtain the linear equation.
7. The method according to claim 6, wherein the moisture content of the dried fruits with different moisture contents is measured by a direct drying method for measuring moisture in GB 5009.3-2016 national standard food.
8. The method according to claim 6, wherein when the dried fruit is raisin, the water content of the raisin with different water content is 11.9%, 12.8%, 14.1%, 17.1% and 19.2%, respectively.
9. The assay of claim 6, wherein the parameters of the TA-XT Plus texture analyzer comprise:
the test mode is TPA mode, the speed before test is 1.0mm/s, the test speed is 0.2mm/s, the speed after test is 1.00mm/s, the compression ratio is 50%, and the trigger type is automatic.
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Application publication date: 20210112 |