Visual detection method for food aroma and device therefor

Abstract

The related non-damage visible detection device for food aroma comprises: a pure N2 feeding device. a color-sensitive gas sensor array to react with food aroma and change color, a gas generation room, a reactor, a camera, a computer and a constant temperature device. This invention is simple and accurate.

Description

technical field [0001] The invention relates to a detection method and device for food aroma, in particular to a visual non-destructive detection method and device for food aroma and flavor. Background technique [0002] The unique quality and characteristics of many foods can be traced back to the chemical substances that generate their odor. It is more and more formal to judge the quality and flavor of food by detecting the aroma of food. Therefore, the non-destructive and rapid detection of food aroma is a hot spot for scientists. After searching, there are relevant Chinese patents, application number 02111043.8 "an olfactory simulation device and olfactory simulation test method", application number 02111963.5 "portable intelligent electronic nose and its preparation method", application number 0127299.3 "electronic nose alarm controller", due to The odor concentration emitted by food is generally all relatively low, and the inventions described above are used to identi...

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Problems solved by technology

After searching, there are relevant Chinese patents, application number 02111043.8 "an olfactory simulation device and olfactory simulation test method", application number 02111963.5 "portable intelligent electronic nose and its preparation method", application number 0127299.3 "electronic nose alarm controller", due to The odor concentration emitted by food is generally all relatively low, and the inventions described above are used to identify the volatile odor of food and have the following problems: 1) the tested environment is not controlled during detection, and the test is carried out in an open test environment. , and we know that the gas sensor is particularly sensitive to the composition, temperature, humidity, and oxygen partial pressure of the surrounding test environment, so the sensor's response to the odor emitted by the same food is a value in the morning, and a value at noon, let alone The difference between winter and summer is different, and in different places, the oxygen partial pressure and composition in the air environment are different, so the noise generated will be larger than the required signal

(2) Feature extraction is simple, only staying in the time domain to take feature values, and some only take stable values, which will waste a lot of useful information

(3) The analysis method used is too simple, most of which use error backpropagation BP neural network, but this kind of network has limited convergence ability and recognition ability, and can only identify several simple gases with large differences, which is not suitable for detection food volatile odor

However, this paper only uses the color change of the color-sensitive gas sensor array to judge the type and concentration of a specific compound, and the identification of odor is limited.

The aroma in food is the result of the joint action of various compound molecules, so its detection and analysis are relatively difficult

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