Method for quickly detecting quality of pepper, device and application

A detection device and detection method technology, applied in the direction of measuring devices, food testing, material inspection products, etc., can solve the problems of lack of integrity and representativeness, and the inability to accurately evaluate the quality of peppercorns, etc., to reduce human sensory errors and complete functions , the effect of preventing gas volatilization
CN109490418AInactive Publication Date: 2019-03-19YANGTZE NORMAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
YANGTZE NORMAL UNIVERSITY
Publication Date
2019-03-19
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for quickly detecting the quality of pepper, a device and application. The method comprises the following steps: indirectly detecting the water content by utilizing asound sensor; detecting the size, color, seed broken rate and mildew degree of pepper by utilizing a visual sensor; detecting the odor emitted from the pepper by utilizing an odor sensor; detecting the weight of the pepper by utilizing a pressure sensor; collecting signals of the sensors through a data processing system, processing, fusing according to weight, and performing data processing with asinglechip to finally obtain the index of the pepper quality. According to the method, the pepper is subjected to integral evaluation through sensors, the stability of a detection system and uniformity of a detection result can be ensured, and quick, non-invasive and intelligent detection on the pepper quality can be realized. The device is convenient to carry and easy to operate, and can be widely applied.
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Description

technical field

[0001] The invention relates to the field of agricultural product quality detection, in particular to a rapid detection method, device and application of prickly ash quality. Background technique

[0002] Zanthoxylum bungeanum, ranked first among the "thirteen spices" of seasonings, is a medicinal and edible plant with the characteristics of full color, fresh fragrance and numbness, so it is widely favored by people. In the process of production, processing, storage and transportation, Zanthoxylum bungeanum is easily affected by external factors, such as oxygen, temperature, moisture, and mechanical damage, which will lead to increased moisture content, easy to be damp and moldy, color change, oil gland rupture, numbness, etc. The phenomenon that the taste decreases and the fragrance weakens.

[0003] At present, the commonly used detection methods for judging the quality of Zanthoxylum bungeanum include artificial sensory detection, chemical method detectio...

Claims

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