Wheat quality detection method

Abstract

The invention discloses a wheat quality detection method. The wheat quality detection method includes the following steps of measuring the kernel number, wherein 100 g of kernels to be detected are poured into a hopper, a valve is switched on so that the kernels can fall onto a transmission device, the transmission device is started, after passing through a baffle on the transmission device, the kernels are horizontally laid, the horizontally laid kernels pass through a photoelectric countering door to obtain the kernel number M1, and the valve is switched off; measuring kernel weight, wherein the kernel weight M2=100 / M1 can be obtained by means of the kernel number M1, the obtained kernel weight M2 is input into a computer and compared with the standard kernel weight, and the difference reason is analyzed; detecting kernel color, wherein the kernels on the transmission device are poured into a light treatment chamber. By means of the method, a user can see the real sample analyzing process in real time, conduct interactive modification, inquire detection results at will and print the detection results, all test image analysis results and data can be displayed and stored in the computer, the data is accurate and reliable, and results are stable and high in repeatability.

Description

technical field [0001] The invention relates to the technical field of wheat quality detection methods, in particular to a wheat quality detection method. Background technique [0002] The quality of wheat can be scientifically studied and analyzed from different angles, and the relevant quality index system can be established accordingly to evaluate the quality and quality of wheat. The evaluation system of China's high-quality wheat was established based on indicators such as wet gluten content, flour stability time, and baking quality rating. Regardless of the determination of wet gluten content, flour stability time, or baking experiments, it is first necessary to adjust the moisture of the wheat sample, perform experimental flour milling, and post-ripen and stabilize the flour, and the whole process involves a variety of equipment, resulting in a measurement cycle Long, unable to realize the rapid detection and evaluation of high-quality special wheat in the acquisitio...

AI Technical Summary

Problems solved by technology

Regardless of the determination of wet gluten content, flour stability time, or baking experiments, it is first necessary to adjust the moisture of the wheat sample, perform experimental flour milling, and post-ripen and stabilize the flour, and the whole process involves a variety of equipment, resulting in a measurement cycle long, it is impossible to realize the rapid detection and evaluation of high-quality special wheat in the procurement process

However, most of the measurement methods have fewer measurements and more complicated counting methods. When measuring the color of wheat kernels, the light cannot meet the data collection standards, making the measured data less accurate.