枣片干燥过程品质指标实时监测系统设计

Design of Real-time Monitoring System for Quality Indicators of Jujube Slices Drying Process

针对干燥过程中枣片品质指标需人工检测费时费力的问题,设计了枣片干燥过程品质指标实时监测系统。通过对机器视觉模块与自动称重模块的软硬件设计,实现上位机对枣片干燥过程中常用感官品质指标(色泽、含水率)的实时监测;依据枣片干燥过程中色泽变化与营养品质指标变化的相关关系模型,设计了营养品质变化预测模块,实现上位机对枣片干燥过程中常用营养品质指标(还原糖、VC)含量的实时预测;最后基于LABVIEW开发了枣片干燥过程品质指标实时监测系统软件与人机交互界面,并对系统进行了测试试验,试验结果表明:在色泽监测上,人工检测与系统检测L*、a*、b*值平均相对误差分别为0.1、0.69、0.61;在含水率监测上,人工检测与系统检测平均误差为2.47%;在还原糖与VC含量监测上,人工检测与系统预测平均误差分别为1.35 g/100g和15.06 mg/100g。研究结果对果蔬物料干燥过程中品质指标变化的实时监测具有一定的借鉴与参考意义。

In order to solve the problem of time-consuming and laborious manual detection of the quality change in the drying process of jujube slices,a real-time monitoring system of quality indicators in the drying process of jujube slices was designed.Through hardware and software design of machine vision module and automatic weighing module,real-time monitoring of sensory quality indicators(color and moisture content)commonly used in the drying process of jujube slices by the upper computer was realized.According to the correlation model of color change and nutritional quality indicator change in the drying process of jujube slices,the prediction module for nutritional quality change was designed to realize the real-time prediction of nutritional quality indicator(reducing sugar and VC)content commonly used by the upper computer in the drying process of jujube slices.Finally,based on LABVIEW,the real-time monitoring system software and man-machine interaction interface for the quality indicator of Chinese date slices during drying process were developed,and the system was tested.The experimental results show that:for color monitoring,the average error of L*,a*,b*valuse were 0.1,0.69 and 0.61,respectively.In terms of moisture content monitoring,the average error between manual detection and system detection was 2.47%;In terms of reducing sugar and VC content monitoring,the average error between manual detection and system detection was 1.35 g/100g and 15.06 mg/100g,respectively.The research results can be used as reference for the real-time monitoring of quality indicator changes in the drying process of fruits and vegetables.