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Determination method of citrus chewiness

A measurement method and technology of chewiness, which is applied in the field of evaluating the taste of citrus, can solve the problems of complex process, large influence of subjective factors, and inability to judge the chewiness of citrus

Inactive Publication Date: 2014-09-24
HUAZHONG AGRI UNIV
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Problems solved by technology

The process of this detection method is complicated, and the influence of subjective factors is too great, so it is impossible to accurately judge the chewiness of citrus with quantitative indicators

Method used

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  • Determination method of citrus chewiness

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Experimental program
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Embodiment Construction

[0019] 1) Collect a number of oranges with the same size and color as orange samples, pretreat the oranges, store them at 8°C-15°C for 36 hours, peel off the peel and the outer surface of the orange petals, and make orange samples;

[0020] 2) carry out secondary compression TPA test to citrus sample with texture analyzer;

[0021] Parameter setting: Set the parameters of the texture analyzer as follows: pre-test rate 60mm / s; test rate 30mm / sec; post-test rate 100mm / s; compression distance 10mm; data acquisition rate 200pps; trigger type is automatic; trigger force 15g, loaded with P / 50 flat-bottomed cylindrical probe;

[0022] TPA test: the citrus sample obtained in the step 1) is placed on the test platform for testing, and the test is carried out with the own program of the texture analyzer, and the test data is recorded;

[0023] 3) Process the texture characteristic information to obtain the texture characteristic information of each sample, including hardness, adhesion,...

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Abstract

The invention discloses a method for evaluating citrus chewiness. The method comprises the following steps: putting a citrus on a test platform of a texture analyzer, performing a compression test twice to obtain TPA texture characteristic information, analyzing the obtained texture characteristic information to find texture characteristic information data related to citrus chewiness, and obtaining the chewiness characteristic of the tested citrus through a correction model. The method can determine citrus chewiness, is rapid and convenient in operation, avoids interference of human factors during sensory analysis, and is objective and accurate in results.

Description

technical field [0001] The invention relates to a method for evaluating the mouthfeel of citrus, especially a method for evaluating the chewiness of citrus. Background technique [0002] With the improvement of people's living standards, people's requirements for the quality of citrus are also constantly improving, and the quality assessment of citrus has been paid more and more attention by people. The most important index to evaluate the quality of citrus is the chewiness of citrus. The chewiness of citrus is the overall impression of the hardness, length of chewing time, juiciness and elasticity of citrus in the process of tasting citrus. When establishing the citrus grade evaluation standard, the first consideration is the chewiness of citrus. To a certain extent, the chewiness of citrus determines the price of citrus, so the detection of the chewiness of citrus is extremely important. However, the evaluation of citrus chewiness is currently a subjective evaluation meth...

Claims

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Application Information

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IPC IPC(8): G01N19/00G01N19/04
Inventor 陈红伊华林左婷王吉余豹夏青潘海兵高云魏张奎
Owner HUAZHONG AGRI UNIV
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