Method for predicting acid value and peroxide value of macadimia nuts based on texture data

Abstract

The invention discloses a method for predicting the acid value and peroxide value of macadimia nuts based on texture data. The method comprises the steps: texture index data obtaining, acid value andperoxide value obtaining, normalization processing, BP neural network model building and training, data prediction and the like, thereby achieving the prediction of the acid value and peroxide value of stored macadimia nuts. According to data comparison, the relative error between the prediction result and the actual value is smaller than 5%, the prediction accuracy is high, and the requirement ofa food enterprise for macadimia nut quality monitoring can be met; and in the use process, macadimia nut quality data can be rapidly obtained without detecting the peroxide value and the acid value,the nut quality control cost is reduced, and the quality monitoring time is shortened.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for predicting the acid value and peroxide value of macadamia nuts based on texture data. Background technique [0002] Macadamia nut is a kind of fruit with high economic value. It has high oil content, rich nutrition and unique flavor. It enjoys the reputation of "king of dried fruits". Due to the high oil content of macadamia nuts, as the storage time increases, the quality of macadamia nuts will gradually decrease, and the acid value and peroxide value will gradually increase until they are completely deteriorated. Therefore, when evaluating the quality, the change of acid value and peroxide value can reflect the degree of fat decomposition and the degree of oxidative rancidity of oil, so as to judge whether macadamia nuts have deteriorated. [0003] At present, there are two main methods for identifying the quality of macadamia nuts: one is human sensory e...

AI Technical Summary

Problems solved by technology

[0003] At present, there are two main methods for identifying the quality of macadamia nuts: one is human sensory evaluation, which requires professional sensory evaluators, but this method is more affected by subjective factors, and the evaluation results are unstable, and the evaluation results of different evaluators may vary widely. The second is to send the macadamia nut samples to a professional laboratory, respectively according to "Determination of Acid Value in Food Safety National Standard Food" (GB 5009.229-2016), "Determination of Peroxide Value in Food Safety National Standard Food" (GB 5009.229-2016) 5009.227-2016) to measure the acid value and peroxide value of macadamia nuts, but the test cost of this method is high, the test result waiting time is long, and it cannot meet the needs of relevant food companies for mass testing and real-time quality monitoring

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