食品智能感知技术的发展与前沿探索

Development and Frontier Exploration of Food Intelligent Perception Technology

智能感知技术是一种利用传感器模拟人类感觉器官捕捉样品各种感官属性信息,再结合智能识别算法信号处理,实现食品等样品品质拟人化综合评价的前沿仿生技术。智能感知技术作为传统感官评价技术的现代化延伸和补充,具有检测速度快,样品无需前处理,操作简便,实时在线分析等技术特性,是深度感知食品感官品质的强有力的工具。本文综述食品领域中几种主要的智能感知技术,如模拟味觉的电子舌技术,模拟嗅觉的电子鼻技术,模拟触觉的质构分析仪和仿生视觉系统的电子眼等。另外,文章还归纳总结了智能感知技术在食品品质评价方面的应用研究进展,展望智能感知技术在静态感官、动态感官和情绪感知表征等方面的技术发展可能性。随着生物学、材料学、计算机科学等交叉学科的快速发展,智能感知技术有望从样品整体感官特性的区分、识别应用,提升至食品嗜好和情绪的检测表征,为食品产业的发展提供新的动力。

Intelligent perception technology is an advanced bionic technology that simulates human sensory organs using sensor technology to capture various sensory attributes of samples.By combining intelligent recognition algorithms and signal processing,it enables the comprehensive anthropomorphic evaluation of sample quality.As a modern extension and supplement to traditional sensory evaluation techniques,intelligent perception technology offers technical characteristics such as fast detection speed,no sample pretreatment,easy operation,and real-time online analysis,etc.It serves as a powerful tool for in-depth perception of sensory quality in food.This paper provides an overview of several key intelligent perception technologies in food industry,including electronic tongue technology for simulating taste,electronic nose technology for simulating smell,texture analyzers for simulating touch,and electronic vision systems for simulating sight.Additionally,the article summarizes the application and research progress of intelligent perception technology in food quality evaluation,while also discussing the potential development possibilities of intelligent sensing technology in static sensory,dynamic sensory,and emotional perception representation.With rapid advancements in interdisciplinary fields such as biology,materials science,and computer science,intelligent perception technology is expected to evolve from distinguishing and identifying the overall sensory characteristics of samples to detecting and representing food preferences and emotions,thereby providing new impetus for the development of the food industry.