CN206684136U - A kind of meat products freshness automatic checkout equipment - Google Patents
A kind of meat products freshness automatic checkout equipment Download PDFInfo
- Publication number
- CN206684136U CN206684136U CN201720481467.1U CN201720481467U CN206684136U CN 206684136 U CN206684136 U CN 206684136U CN 201720481467 U CN201720481467 U CN 201720481467U CN 206684136 U CN206684136 U CN 206684136U
- Authority
- CN
- China
- Prior art keywords
- electrophoresis
- freshness
- display device
- checkout equipment
- casing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The utility model discloses a kind of meat products freshness automatic checkout equipment, power supply including casing and for casing power supply, casing is divided into analysis layer, baking zone, electrophoresis layer from top to bottom, and electrophoresis apparatus, baking zone both ends installation electric heating air blown producer are installed in electrophoresis layer, installation UV lamp pipe and top mounting industrial camera inside analysis layer, industrial camera is also associated with display device, and display device is arranged on analysis layer outer surface, wherein, display device includes processor, processor connection touch display screen.Electrophoresis system, drying system, camera system and Operations Analyst Integrated Simulation are integrated by the utility model, using ATP specific electrophoresis system stalling characteristic, pass through the area of each composition of ATP+ADP+IMP, AMP, HxR+Hx after separation, the K values that can embody meat sample freshness directly are calculated, so as to analyze the freshness of sample.
Description
Technical field
It the utility model is related to detection device technical field, and in particular to a kind of meat products freshness automatic checkout equipment.
Background technology
As the improvement of people's living standards, consumption of meat is growing day by day, the requirement simultaneously for meat quality is also more next
Higher, how fast, accurately the freshness of evaluation meat is related to the vital interests of people.According to China to fresh jelly livestock meat
Sanitary standard pertinent regulations, the method that the evaluation to meat freshness is combined with Physico-chemical tests using sensory evaluation.Sense
Official's evaluation refers mainly to indicate color and luster of meat, viscosity, elasticity, smell etc.；Physico-chemical tests mainly to meat VBN,
The measure of mercury, moisture.The predicaments such as time of measuring is long, operation requires high, expense is larger be present due to carrying out physico-chemical method detection, because
And in practice examining, reviewer often carries out analysis test according to personal experience come the color to meat, matter, no
It is evitable containing very big subjective factor, this undoubtedly have impact on the correct evaluation to meat quality.It is thus a kind of lossless quick
Detector is very necessary, so as to make up the deficiency of current detection method, can facilitate, and quickly, accurate, objective evaluation meat is new
Freshness.
Utility model content
The purpose of this utility model is to provide a kind of all kinds of flesh of fish of quick detection, livestock and poultry meat product freshness K is worth setting
It is standby.
To achieve these goals, the utility model provides a kind of meat products freshness automatic checkout equipment, including case
Body and the power supply for casing power supply, casing are divided into analysis layer, baking zone, electrophoresis layer, electrophoresis are installed in electrophoresis layer from top to bottom
Instrument, baking zone both ends installation electric heating air blown producer, analysis layer inside installation UV lamp pipe and top mounting industrial camera, industrial camera is also
Display device is connected with, display device is arranged on analysis layer outer surface, wherein,
Display device includes processor, processor connection touch display screen.
Further, installation temp probe, temp probe are connected with processor in baking zone.
In the above-mentioned technical solutions, the utility model is by electrophoresis system, drying system, camera system and Operations Analyst software
Become one, using ATP in the stalling characteristic of specific electrophoresis system, pass through ATP+ADP+IMP, AMP, HxR+Hx after separation
The area of each composition, the K values that can embody meat sample freshness are directly calculated, so as to analyze the freshness of sample.
Brief description of the drawings
, below will be to institute in embodiment in order to illustrate more clearly of the embodiment of the present application or technical scheme of the prior art
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only described in the utility model
Some embodiments, for those of ordinary skill in the art, other accompanying drawings can also be obtained according to these accompanying drawings.
Fig. 1 is the structure of block diagram schematic diagram of meat products freshness automatic checkout equipment described in the utility model；
Fig. 2 is the circuit of processor one embodiment in meat products freshness automatic checkout equipment described in the utility model
Figure；
Fig. 3 is touch display screen one embodiment in meat products freshness automatic checkout equipment described in the utility model
Circuit diagram.
Embodiment
In order that those skilled in the art more fully understands the technical solution of the utility model, below in conjunction with accompanying drawing pair
The utility model is further detailed.
As shown in figure 1, the utility model provides a kind of meat products freshness automatic checkout equipment, including casing 101 and
For the power supply of casing power supply, casing 101 is divided into analysis layer 1, baking zone 2, electrophoresis layer 3 from top to bottom, and installation is electric in electrophoresis layer 3
Swimming instrument 31, the both ends of baking zone 2 installation electric heating air blown producer 21, the inside of analysis layer 1 installation UV lamp pipe 11 and top mounting industrial camera
12, industrial camera 12 is also associated with display device 13, and display device 13 is arranged on analysis layer outer surface, wherein,
Display device includes processor, processor connection touch display screen.
Due to animals such as fish livestock and poultry after death, body is acted on by microorganism and itself enzyme, and nutritional ingredient is gradually degraded, fresh
Degree is gradually reduced.During freshness decline, the energy substance atriphos as contraction of muscle is in adenosinetriphosphataes
Under effect, adenosine diphosphate (ADP) ADP, AMP AMP are gradually degraded to, inosinicacid IMP finally resolves into inosine HxR
With hypoxanthine Hx.Green meat after death, ATP and ADP content are reduced rapidly, and the green meat of 0 DEG C of storage, ATP content exists
Body after death about disappears substantially in 24h.In body, after death 5~24h's IMP content increases sharply, and then gradually reduces, and
HxR and Hx content gradually increases with the reduction of IMP contents.According to external relevant report, meat freshness quality index can be with
Estimated by K values.And K values be the catabolite summation by xanthine and hypoxanthine and atriphos ratio and
Arrive, be shown below.K values/%=[(HxR+Hx)]/[(ATP+ADP+IMP+AMP+HxR+Hx)] * 100.
Therefore, after specifically sample being separated 5 minutes and dried in the electrophoresis system of 800V voltages, pass through 254nm's
Uviol lamp (i.e. UV lamp pipe) is changed processing and observed, ATP shift positions and ADP, IMP are in same point, and AMP is individually in same position
Put, HxR shift positions are the same with Hx.Therefore, ATP+ADP+IMP, AMP, HxR+Hx can be effectively separated, and freshness K values can lead to
Cross following equation calculating.K values/% ﹦ (HxR+Hx) × 100/ (ATP+ADP+AMP+IMP+HxR+Hx), HxR+Hx is that K values calculate
The molecule of formula, and the denominator of ATP+ADP+IMP, AMP, HxR+Hx calculating formula.
When it is implemented, can be detected using 0.2g meats as sample, the 0.1N salt for adding 5 times of components is crushed
Acid, 10 μ L supernatant is taken after shaking up in dripping on filter paper, being then placed into acetic acid pyridine buffer solution (pyridine:Acetic acid:Water=
1:10:289) on the H pass filter papers of infiltration, the swimming separation 5min under 800V voltage, the filter paper after swimming is in drying system
After system is dried, visual analysis processing is carried out under the irradiation of 254nm UV lamps, ATP and its catabolite produce blue-fluorescence, blueness
After fluorescence portrait conversion, K value quantitative analyses are carried out by areal analysis software.
Further, installation temp probe, temp probe are connected with processor in baking zone.The setting of temp probe realizes
The purpose of temperature in baking zone is adjusted, is prevented because of the too high impact analysis effect of temperature.Particular user can be set by display device
The temperature maximum that sample drying is.
Some one exemplary embodiments of the present utility model are only described by way of explanation above, undoubtedly, for
One of ordinary skill in the art, can be with a variety of in the case of without departing from spirit and scope of the present utility model
Mode is modified to described embodiment.Therefore, above-mentioned accompanying drawing and description are inherently illustrative, should not be construed as
Limitation to the utility model claims protection domain.
Claims (3)
1. a kind of meat products freshness automatic checkout equipment, it is characterised in that the power supply including casing and for casing power supply, casing
Analysis layer, baking zone, electrophoresis layer are divided into from top to bottom, and electrophoresis apparatus, the installation electric heating air blast of baking zone both ends are installed in electrophoresis layer
Device, analysis layer inside installation UV lamp pipe and top mounting industrial camera, industrial camera are also associated with display device, display device peace
Mounted in analysis layer outer surface, wherein,
Display device includes processor, processor connection touch display screen.
2. meat products freshness automatic checkout equipment according to claim 1, it is characterised in that installation temperature in baking zone
Probe, temp probe are connected with processor.
3. meat products freshness automatic checkout equipment according to claim 1, it is characterised in that the voltage that electrophoresis apparatus provides
For 800V.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201720481467.1U CN206684136U (en) | 2017-05-03 | 2017-05-03 | A kind of meat products freshness automatic checkout equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201720481467.1U CN206684136U (en) | 2017-05-03 | 2017-05-03 | A kind of meat products freshness automatic checkout equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN206684136U true CN206684136U (en) | 2017-11-28 |
Family
ID=60406429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201720481467.1U Active CN206684136U (en) | 2017-05-03 | 2017-05-03 | A kind of meat products freshness automatic checkout equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN206684136U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107831284A (en) * | 2017-05-03 | 2018-03-23 | 北京盈盛恒泰科技有限责任公司 | A kind of meat products freshness automatic checkout equipment |
-
2017
- 2017-05-03 CN CN201720481467.1U patent/CN206684136U/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107831284A (en) * | 2017-05-03 | 2018-03-23 | 北京盈盛恒泰科技有限责任公司 | A kind of meat products freshness automatic checkout equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Peng et al. | Potential prediction of the microbial spoilage of beef using spatially resolved hyperspectral scattering profiles | |
| Masot et al. | Design of a low-cost non-destructive system for punctual measurements of salt levels in food products using impedance spectroscopy | |
| Chmiel et al. | Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat | |
| Feng et al. | Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets | |
| Zhuang et al. | Detection of frozen pork freshness by fluorescence hyperspectral image | |
| Liu et al. | Rapid and non-destructive identification of water-injected beef samples using multispectral imaging analysis | |
| Haugen et al. | Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods | |
| Zhang et al. | A nondestructive method for estimating freshness of freshwater fish | |
| Zhang et al. | Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011 | |
| Detcheva et al. | Determination of Hg, Cd, Mn, Pb and Sn in seafood by solid sampling Zeeman atomic absorption spectrometry | |
| Zhang et al. | Study on the electric conduction properties of fresh and frozen–thawed grass carp (Ctenopharyngodon idellus) and tilapia (Oreochromis niloticus) | |
| Feng et al. | Colour analysis in sausages stuffed in modified casings with different storage days using hyperspectral imaging–A feasibility study | |
| IN2014DN09753A (en) | ||
| CN206684136U (en) | A kind of meat products freshness automatic checkout equipment | |
| Du et al. | A model for discrimination freshness of shrimp | |
| Fu et al. | Analysis of chicken breast meat freshness with an electrochemical approach | |
| Boysen et al. | Campylobacter spp. and Escherichia coli contamination of broiler carcasses across the slaughter line in Danish slaughterhouses | |
| Wang et al. | Rapid determination of meat moisture content using radio-frequency dielectric measurement | |
| Wang et al. | Modeling structural and compositional changes of beef during human chewing process | |
| Kim et al. | Estimation of pork quality in live pigs using biopsied muscle fibre number composition | |
| Vidaček et al. | Bioelectrical impedance analysis of frozen sea bass (Dicentrarchus labrax) | |
| CN101806741B (en) | Quick detection method of meat freshness and detection platform thereof | |
| CN110987885A (en) | Method and device for detecting freshness of fish body based on autofluorescence intensity of fish body | |
| Ge et al. | RESEARCH ON MOISTURE CONTENT MEASURING DEVICE OF EDIBLE OIL BASED ON CAPACITANCE DETECTION MECHANISM. | |
| Garcia-Breijo et al. | Development of a puncture electronic device for electrical conductivity measurements throughout meat salting |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |