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Method for measuring flesh browning degree

A measurement method and technology for browning degree, applied in the direction of color/spectral characteristic measurement, etc., can solve problems such as large influence and cannot reflect the speed and degree of browning, and achieve the effect of avoiding subjective differences

Inactive Publication Date: 2013-11-13
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sensory evaluation method is highly subjective in evaluating the browning degree of pulp, and the results are greatly affected by the sensory evaluation personnel.
The photometric method only measures the absorbance value at 410nm or 420nm, a value cannot reflect the speed and degree of browning

Method used

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  • Method for measuring flesh browning degree
  • Method for measuring flesh browning degree
  • Method for measuring flesh browning degree

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Choose fruit

[0019] Choose 3 red Fuji apple fruits with uniform size and maturity.

[0020] 2. Wash and dry

[0021] Wash off the fruit surface dirt and peach hair, and dry the surface moisture.

[0022] 3. Peel and remove core

[0023] Peel the fruit with a fruit peeler and remove the core with a corer.

[0024] 4. Cut and measure the pulp

[0025] According to the size of the cuvette of the colorimeter, cut the pulp with a size of 6cm×6cm×0.5cm from the middle part of the pulp, put it in the cuvette, one side is close to the cuvette, and the other side is in full contact with the air; A piece of pulp of the same size was cut from the symmetrical part for parallel determination.

[0026] 5. Determination of pulp color L * 、a * , b * value

[0027] Determination of the pulp color L of the surface in contact with the air * 、a * , b * value, L* is the lightness component in chromaticity, a* is the chromaticity component changing from green to red, b* is t...

Embodiment 2

[0039] 1. Choose fruit

[0040] Choose 3 best Fuji apple fruits with uniform size and maturity.

[0041] 2. Wash and dry

[0042] Wash away the dirt on the surface of the fruit and dry the surface moisture.

[0043] 3. Peel and remove core

[0044] Peel the fruit with a fruit peeler and remove the core with a corer.

[0045] 4. Cut and measure the pulp

[0046] According to the size of the cuvette of the colorimeter, cut the pulp with a size of 6cm×6cm×0.5cm from the middle part of the pulp, put it in the cuvette, one side is close to the cuvette, and the other side is in full contact with the air; A piece of pulp of the same size was cut from the symmetrical part for parallel determination.

[0047] 5. Determination of pulp color L * 、a * , b * value

[0048] Determination of the pulp color L of the surface in contact with the air * 、a * , b * value, L* is the lightness component in chromaticity, a* is the chromaticity component changing from green to red, b* is t...

Embodiment 3

[0060] 1. Choose fruit

[0061] Choose 3 peach fruits with uniform size and maturity.

[0062] 2. Wash and dry

[0063] Wash off the fruit surface dirt and peach hair, and dry the surface moisture.

[0064] 3. Peel and remove core

[0065] Peel off the skin with a fruit peeling knife.

[0066] 4. Cut and measure the pulp

[0067] According to the size of the cuvette of the colorimeter, cut the pulp with a size of 6cm×6cm×0.5cm from the middle part of the pulp, put it in the cuvette, one side is close to the cuvette, and the other side is in full contact with the air; A piece of pulp of the same size was cut from the symmetrical part for parallel determination.

[0068] 5. Determination of pulp color L * 、a * , b * value

[0069] Determination of the pulp color L of the surface in contact with the air * 、a * , b * value, L* is the lightness component in chromaticity, a* is the chromaticity component changing from green to red, b* is the chromaticity component changi...

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Abstract

The invention discloses a method for measuring a flesh browning degree. The method comprises the following steps of (1) putting the flesh of a fruit to be measured in a colorimetric dish of a colorimeter; bonding one side of the flesh with the wall of the colorimetric dish and enabling the other side of the flesh to come into contact with air; measuring the L* value, the a* value and the b* value of the flesh at the initial measuring time (t1) and sequentially marking as L1*, a1* and b1*; (2) under the same condition with the step (1), measuring the L* value, the a* value and the b* value of the flesh coming into contact with the air at the measuring time (t2) and sequentially marking as L2*, a2* and b2*, wherein t2 is greater than t1; and 3) calculating the L* values, the a* values and the b* values obtained by the step (1) and the step (2) according to the following formula shown in the abstract, thereby obtaining the browning degree of the flesh of the fruit to be measured within t1 to t2 and marking as BD. According to the method, the measurement result is accurate and objective, and the method is effective for the measurement of the flesh browning degree of the fruit.

Description

technical field [0001] The invention relates to a method for measuring the browning degree of pulp. Background technique [0002] Browning BD (browning degree) includes enzymatic browning and non-enzymatic browning. Enzymatic browning is the result of phenolase catalyzing the formation of quinones and their polymers from phenolic substances. Enzymatic browning mostly occurs in fresh plant foods such as fruits and vegetables. Plant tissues contain phenolic substances, which serve as respiratory transfer substances in intact cells. Under normal circumstances, between redox reactions (phenols and quinones) Interchange) maintains a dynamic balance. When the tissue is destroyed, oxygen invades in large quantities, breaking the balance of the redox reaction, so the oxidation product quinone accumulates and further polymerizes and oxidizes, forming black. Enzymes that catalyze enzymatic browning include phenolase, ascorbate dehydrogenase, peroxidase, etc. Nonenzymatic browning i...

Claims

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Application Information

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IPC IPC(8): G01N21/25
Inventor 毕金峰刘璇白沙沙陈芹芹吴昕烨王强王沛
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI