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In situ detection method of temperature point and time point during heating and coagulation of quail eggs

An in-situ detection, quail egg technology, applied in the direction of analysis, investigation stage/state change, etc. using nuclear magnetic resonance, can solve problems such as eggshell damage, damage to sample integrity, etc., to optimize the processing process and achieve product quality control. , The operation method is simple and fast effect

Active Publication Date: 2018-05-08
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many methods for detecting the solidification temperature and time of eggs. Although these methods can obtain the solidification temperature and time, they need to destroy the eggshell and destroy the integrity of the sample, which has certain limitations.

Method used

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  • In situ detection method of temperature point and time point during heating and coagulation of quail eggs
  • In situ detection method of temperature point and time point during heating and coagulation of quail eggs
  • In situ detection method of temperature point and time point during heating and coagulation of quail eggs

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Experimental program
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Effect test

Embodiment 1

[0036] The specific implementation steps are as follows:

[0037] Instrument calibration: The parameters are set as: 90 degree pulse width P1: 11μs, 180 degree pulse width P2: 22μs, repeated sampling waiting time TW: 2500ms, analog gain RG1: 10, digital gain DRG1: 1, preamp gain PRG: 0 , NS: 8, NECH: 8000, receiver bandwidth SW: 200KHz, control parameter RFD of start sampling time: 0.002ms, delay DL1: 0.5ms.

[0038] Low-field NMR analysis of quail eggs during the heating process: Using variable temperature low-field nuclear magnetic resonance (Shanghai Niumai Electronic Technology) technology, the relaxation spectrum of quail eggs during thermal processing was determined by variable temperature NMR. During the heating process (30-90 ° C, The temperature rises at 2°C per minute), NMR signals are collected for the quail eggs, and the CPMG pulse sequence is used to measure the transverse relaxation time T2 of the quail eggs during the heating process to obtain the echo attenuati...

Embodiment 2

[0042] Instrument calibration: The parameters are set as: 90 degree pulse width P1: 11μs, 180 degree pulse width P2: 22μs, repeated sampling waiting time TW: 2500ms, analog gain RG1: 10, digital gain DRG1: 1, preamp gain PRG: 0 , NS: 8, NECH: 8000, receiver bandwidth SW: 200KHz, control parameter RFD of start sampling time: 0.002ms, delay DL1: 0.5ms.

[0043]Low-field NMR analysis of quail eggs during constant temperature The eggs were collected by NMR signal, and the CPMG pulse sequence was used to measure the transverse relaxation time T2 of the quail eggs during the heating process to obtain the echo attenuation curve. Quail egg T2 inversion curve.

[0044] In the actual food processing process, according to the quail egg constant temperature heating transverse relaxation time T2 spectrum obtained according to the method of the present invention, or according to the change of the relaxation time of the quail egg T2 inversion curve actually detected, the quail egg at consta...

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Abstract

The invention discloses a method for in-situ detection of a temperature point and a time point in the heating solidification process of quail eggs. The method comprises the steps that a plurality of intact quail egg detection samples are selected; temperature-variable low-field nuclear magnetic resonance is adopted for analysis, and a CPMG pulse sequence method is utilized for collecting heating echo attenuation curve data of the quail eggs; a one-dimensional inverse Laplace algorithm is adopted for processing nuclear magnetic resonance echo signals to obtain a heating transverse relaxation time T2 spectrogram of the quail eggs; analysis is carried out, wherein the state of the quail eggs is determined through changes of free water peaks to obtain the time point or the temperature point at which the quail eggs solidify. Through the method, the temperature point and the time point in the heating solidification process of eggs can be obtained quickly and directly, and much convenience can be provided for food processing; according to the method, the processing process can be further optimized and monitored in real time, the processing time of products in a certain step can be adjusted timely, and product quality control is further realized.

Description

technical field [0001] The invention belongs to the field of quail egg protein thermal processing quality detection, and in particular relates to a method for in-situ detection of temperature points and time points in the heating and coagulation process of quail eggs using variable temperature low-field nuclear magnetic resonance technology. Background technique [0002] During the heating process of quail eggs, the protein in quail eggs can coagulate and precipitate. Heating denatures the protein, the regular peptide chain structure is opened into a loose and irregular structure, the asymmetry of the molecule is increased, the hydrophobic group is exposed, and then a gel-like protein block is aggregated. In the process of food processing, the internal state of eggs has a great influence on it. Obtaining the temperature point and time point in the process of heating and solidifying eggs can provide a lot of convenience for food processing. There are many methods for detecti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N24/08G01N25/04
CPCG01N24/08G01N25/04
Inventor 谭明乾李晨阳夏克鑫宋玉昆姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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