A multi-element viscoelastic model establishment method for livestock and poultry meat

Abstract

The invention belongs to the technical field of food detection, and relates to a nondestructive testing method for viscoelasticity of livestock and poultry meat, in particular to a method for establishing a multi-element viscoelastic model and determining viscoelastic parameters of the viscoelastic model. The method comprises the following specific steps: firstly, adopting a nondestructive testingsystem for viscoelasticity of the livestock and poultry meat to acquire and calculate strain data of a to-be-tested sample; then, selecting multi-element models according to deformation characteristics of the to-be-tested sample, performing data fitting on the strain data by combining the different multi-element models with different data fitting algorithms, and establishing a plurality of multi-element viscoelastic models for the livestock and poultry meat; finally, comparing the fitting effects of the plurality of multi-element viscoelastic models for the livestock and poultry meat, selecting the optimal multi-element viscoelastic model for the livestock and poultry meat according to actual demands and calculating the viscoelastic parameters. Nondestructive and rapid testing of viscoelasticity of the livestock and poultry meat is realized finally.

Description

technical field [0001] The invention belongs to the technical field of food detection, and relates to a viscoelastic nondestructive detection method of livestock and poultry meat, in particular to a method for establishing a multi-element viscoelastic model and determining its viscoelastic parameters, which can realize nondestructive quantitative detection of viscoelasticity of livestock and poultry meat . Background technique [0002] For a long time, nutritious livestock and poultry meat has been a very popular food in countries all over the world. In recent years, the meat industry has developed rapidly and occupies an important position in the world. With the rapid growth of the economic level, consumers have an increasing demand for livestock and poultry meat, especially high-protein, low-fat beef and mutton. [0003] The viscoelasticity of food is one of the important physical properties to predict the texture and quality of food. The viscoelasticity of food is becom...

AI Technical Summary

Problems solved by technology

At present, research on viscoelasticity at home and abroad mostly focuses on stress relaxation characteristics, and there are few studies on creep characteristics; research on viscoelasticity at home and abroad mostly uses three-element and four-element models, and the three-element and four-element models are basic models. The problem can be simplified, but the error is large

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