Method for detection of freshness during rice storage

Abstract

Belonging to the technical field of rice storage monitoring, the invention relates to a method for detection of freshness during rice storage. The method includes: firstly using a gas acquisition probe equipped with a heating device and a special filter screen to acquire the volatile gas in grain storage equipment, then employing a 3CCD camera to acquire the sensor array on a hydrophobic membrane and the R, G, B images of rice sample gas before and after reaction, processing the images by a computer, and finally introducing color signal values into a linear discriminant analysis model to calculate the freshness of the output rice sample. The method detects rice freshness through its volatile smell, and is a green, rapid and nondestructive method. Compared with the traditional chemical detection methods, the method provided by the invention is convenient and pollution-free, and has certain consistency with the sensory evaluation of human. Compared with artificial feel, the method has good objectivity and reproducibility. The method provided by the invention has important practical significance for meeting consumers' demands for food quality and safety and enterprises' demands for full use of raw materials and maximum benefits.

Description

technical field [0001] The invention relates to a method for detecting freshness during rice storage, and belongs to the technical field of monitoring during rice storage. Background technique [0002] Rice is one of the staple foods of our people. After the rice is ridged, the rice loses the protection of the rice husk, and the endosperm directly contacts with the air, and the starch, fat and protein in the rice will undergo various changes, making the rice lose its original color, aroma, taste, nutrients and nutrients. The food quality is reduced, and even toxic and harmful substances are produced. In addition, the freshness of rice will also affect the quality of its additional products. For example, the content of glycosyl compounds in beer brewed from aged rice increases, leading to the aging of beer. [0003] At present, the detection methods of rice freshness in my country include TBA value determination method, acid-base indicator method, enzyme activity method an...

AI Technical Summary

Problems solved by technology

As in GB / T15684-1995, the freshness of rice is checked by measuring fatty acids in rice, however, the method has complicated steps and poor accuracy

Invention patent "Detection tube for rapid inspection of rice freshness" (201220263903.5) discloses a detection tube for rapid inspection of rice freshness, but the result is poor in accuracy and cannot be quantified when compared with the standard color card

Color-sensitive sensor technology is a new method of gas characterization that has emerged in recent years. It uses the color difference before and after the reaction between the color-sensitive sensor and the gas to be measured to conduct qualitative and quantitative analysis of the gas to be measured. In recent years, color-sensitive sensor technology has been used in food and the field of agricultural product detection have been related applications, such as the patent "a method and device for detecting fish freshness based on olfactory visualization" (application number: 201010262347.50) discloses a method and device for olfactory visual detection of fish freshness, but the device Relatively bulky, and its image acquisition device is a scanner, which is difficult to meet the requirements of real-time monitoring

Color-sensitive sensor technology has its unique advantages in the detection of agricultural product odor, but the freshness detection in the process of rice storage has not been reported

Images