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A low-field nuclear magnetic resonance detection method for texture quality of sea cucumbers during salting

A low-field nuclear magnetic resonance and detection method technology, which is applied in the detection field, can solve the problems of identifying the quality of unseen sea cucumber salting, etc., and achieve the effect of fast measurement, high precision, and simple and fast operation method

Active Publication Date: 2017-06-30
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Low-field nuclear magnetic resonance (LF-NMR) is a new type of non-destructive testing technology, but there is no report on the application of low-field nuclear magnetic resonance technology to identify the quality of sea cucumbers in the process of salting

Method used

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  • A low-field nuclear magnetic resonance detection method for texture quality of sea cucumbers during salting
  • A low-field nuclear magnetic resonance detection method for texture quality of sea cucumbers during salting
  • A low-field nuclear magnetic resonance detection method for texture quality of sea cucumbers during salting

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Effect test

Embodiment 1

[0034] Take fresh sea cucumbers, remove the viscera and the five longitudinal tendons attached to the inner wall, rinse the inner wall repeatedly with clean water, and rinse 3 times with double distilled water. Pre-cooked at 70°C for 30 minutes, cooled naturally, placed in 15% salt water, and salted at 4°C for 2, 6, 10, 14, 18, and 22 days respectively.

[0035] The Mini MR-Rat nuclear magnetic resonance imaging analyzer is used to detect the salted sea cucumber samples. The parameters are set as: 90-degree pulse width P1: 13μs, 180-degree pulse width P2: 26μs, repeated sampling waiting time Tw: 5000ms, analog gain RG1 :15, digital gain DRG1:3, preamplifier gain PRG:1, NS:8, NECH:3000, receiver bandwidth SW: 200KHz, control parameter RFD of start sampling time: 0.002ms, delay DL1: 0.1ms. Then the one-dimensional inverse Laplacian algorithm is used as the transverse relaxation time T2 inversion algorithm (number of iterations: 1,000,000) to obtain the transverse relaxation char...

Embodiment 2

[0041]Take fresh sea cucumbers, remove the viscera and the five longitudinal tendons attached to the inner wall, rinse the inner wall repeatedly with clean water, and rinse 3 times with double distilled water. Preboil at 70°C for 30 minutes, cool naturally, place in saturated brine, and pickle at 4°C for 2, 6, 10, 14, 18, and 22 days respectively.

[0042] Using the Mini MR-Rat magnetic resonance imaging analyzer to detect sea cucumber samples, the parameter settings are: 90-degree pulse width P1: 13μs, 180-degree pulse width P2: 26μs, repeated sampling waiting time Tw: 5000ms, analog gain RG1: 15 , digital gain DRG1:3, preamplifier gain PRG:1, NS:8, NECH:3000, receiver bandwidth SW: 200KHz, control parameter RFD of start sampling time: 0.002ms, delay DL1: 0.1ms. Then the one-dimensional inverse Laplacian algorithm is used as the transverse relaxation time T2 inversion algorithm (number of iterations: 1,000,000) to obtain the transverse relaxation characteristic map of each sa...

Embodiment 3

[0049] Take fresh sea cucumbers, remove the viscera and the five longitudinal tendons attached to the inner wall, rinse the inner wall repeatedly with clean water, and rinse 3 times with double distilled water. Precook at 70°C for 30 minutes, cool naturally, place in dry salt, and pickle at 4°C for 2, 6, 10, 14, 18, and 22 days respectively.

[0050] Using the Mini MR-Rat nuclear magnetic resonance imaging analyzer to detect sea cucumber samples, the parameter settings are: 90-degree pulse width P1: 13μs, 180-degree pulse width P2: 26μs, repeated sampling waiting time Tw: 5000ms, analog gain RG1: 15 , digital gain DRG1:3, preamplifier gain PRG:1, NS:8, NECH:3000, receiver bandwidth SW: 200KHz, control parameter RFD of start sampling time: 0.002ms, delay DL1: 0.1ms. Then the one-dimensional inverse Laplacian algorithm is used as the transverse relaxation time T2 inversion algorithm (number of iterations: 1,000,000) to obtain the transverse relaxation characteristic map of each ...

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Abstract

The invention provides a low-field nuclear magnetic resonance detection method for texture quality of sea cucumbers in the process of salting, comprising the steps of: (1) establishment of a transverse relaxation spectrum T2 of the quality of salted sea cucumbers and a magnetic resonance imaging information database, (2) Establishment of salted sea cucumber TPA texture information database, (3) Correlation analysis between the transverse relaxation spectrum information of salted sea cucumber and TPA texture information. The method proposed by the invention uses low-field nuclear magnetic resonance relaxation spectrum and magnetic resonance imaging information to identify the quality of salted sea cucumbers. Compared with the traditional method for identifying the quality of salted sea cucumbers, the nuclear magnetic resonance technology can maintain the integrity of the samples; the operation method is simple and fast , the measurement result is accurate; the measurement result is not affected by the size of the material sample and the appearance color; and it also has significant advantages such as convenient sample preparation, fast determination, high precision, and good reproducibility.

Description

technical field [0001] The invention belongs to the detection field, and in particular relates to a method for detecting the texture of salted sea cucumbers by nuclear magnetic resonance. Background technique [0002] Sea cucumber is an important sea treasure. In 2014, my country's aquaculture output reached 200,000 tons, with an output value of 48 billion yuan. At present, the deep processing of sea cucumbers and the improvement of the quality of sea cucumber products have become one of the key concerns of industry practitioners. Salting is a traditional sea cucumber processing method, which is beneficial to the storage of sea cucumbers. The processing method is simple, the eating methods are rich, and it is easily accepted by consumers, so it has a wide market demand. However, sea cucumber salting has always been under extensive processing conditions, and process control mainly relies on experience without specific theoretical basis. The industry has not yet formed standa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N24/08
Inventor 宋亮谭明乾赵晶李岩董秀萍周大勇姜鹏飞李夏霖
Owner DALIAN POLYTECHNIC UNIVERSITY
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