A method for the non-destructive detection of fatty acid content in wheat using terahertz imaging

Abstract

The invention discloses a method for nondestructive test of aliphatic acid content in wheat by using terahertz imaging. The method comprises the following steps: wheat samples with storage time for 1year, 2 years, 3 years, 3.5 years and 4 years are subjected to reflection imaging measurement to obtain an terahertz image; the terahertz spectrums can be extracted from each pixel point in the terahertz image, the frequency points are averaged, an average spectrum signal is obtained, and SG convolution smoothing is employed for processing an average frequency domain power spectrum curve; the average frequency domain power spectrum curve employs a first-order derivative to enhance the characteristic difference of the spectrum data to obtain the characteristic wave band of wheat aliphatic acidcontent change; a multiple regression analysis method is used for establishing a wheat aliphatic acid quantitative determination multivariate linear regression model based on a full waveband and an extracted characteristic wave band, and the wheat aliphatic acid content is subjected to quantitative determination through the multivariate linear regression model. The rapid nondestructive test on thewheat aliphatic acid content is realized, and the theoretical basis is provided for rapidly detecting the degree of wheat.

Description

technical field [0001] The invention belongs to the technical field of detection of fatty acid content in wheat. More specifically, the present invention relates to a rapid and nondestructive method for nondestructively detecting fatty acid content in wheat using terahertz imaging. Background technique [0002] Wheat is one of the most important food crops in my country. It is rich in starch, fat, protein, minerals, and a small amount of nutrients such as vitamins and trace elements. As a living organism, slow metabolism will occur during the storage process, that is, microorganisms use food micronutrient substrates to digest, absorb and utilize biochemical reactions of material metabolism and energy metabolism, among which fatty acid is a relatively stable The metabolites are easy to accumulate during storage, which leads to an increase in the fatty acid value of grains. Therefore, the change of fatty acid content can better characterize the freshness of grain. The tradi...

AI Technical Summary

Problems solved by technology

Although THz spectroscopy technology can effectively measure the water content in food, it cannot identify the spatial distribution of moisture inside food, and THz imaging technology can make up for this defect.

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