摘要
利用仿生技术设计了仿生咀嚼装置、仿生牙周膜,搭建了二级信号放大电路,使用Visual C++语言开发了测试软件,组建成仿生食品质构仪。使用该质构仪对苹果、胡萝卜进行了质地测量试验,并与感官评价、通用质构仪测量进行对比。Pearson相关性分析表明,仿生食品质构仪测量结果与感官评分达到了极显著的相关性,与苹果硬度、脆性的相关系数为0.970、0.904,与胡萝卜硬度、脆性的相关系数为0.961、0.971,均大于通用食品质构仪测量与感官评分的相关系数。
The bionic chewing equipment and parodontium were designed by bionic technology and two stages,a signal amplifying circuit was made,the testing software was developed by Visual C＋＋,and then the bionic food texture analyzer was set up.Apples and carrots were measured by using this texture analyzer and the corresponding experiments were done and results were contrasted with those from panelists and the universal food texture analyzer.Pearson correlation coefficients showed that test values of the bionic food texture analyzer and sensory evaluation had a good relationship,the correlation coefficients with apple＇s hardness,crunchiness were 0.970,0.904,and with carrot＇s hardness,crunchiness were 0.961,0.971.The data are better than the coefficients from the universal food texture analyzer and sensory evaluation.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2012年第1期230-234,共5页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家高技术研究发展计划(863计划)资助项目(2008AA100802)
关键词
质构仪
仿生
感官评价
Texture analyzer
Bionic
Sensory evaluation
