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Method for judging shiitake mushroom drying stage based on gas sensor

A technology of gas sensor and discrimination method, which is applied in the direction of instruments, character and pattern recognition, calculation, etc. It can solve the problems of instability, easy production of inferior products, difficult control of drying conditions, and unpleasant smell, so as to save manpower and time, Avoid economic loss, simple effect of pretreatment

Active Publication Date: 2021-01-12
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The flavor change of shiitake mushrooms is often closely related to its internal quality. However, it is difficult to control the drying conditions in actual production, and the instability of the drying process tends to produce inferior products, accompanied by unpleasant odors.

Method used

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  • Method for judging shiitake mushroom drying stage based on gas sensor
  • Method for judging shiitake mushroom drying stage based on gas sensor
  • Method for judging shiitake mushroom drying stage based on gas sensor

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Embodiment Construction

[0019]A method for identifying the drying stage of shiitake mushrooms based on a gas sensor, the specific implementation is as follows:

[0020]1. Test materials

[0021]Select fresh shiitake mushrooms with the same size (the radius of the umbrella cover is about 2.5cm) and the fruit body is intact, and trim the mushroom stems to a length of about 1.0cm, then wash and dry the surface water. Spread 400g mushroom samples flat (one layer) in a 65°C electric heating constant temperature blast drying oven until reaching the end of drying (moisture moisture content <13%), and reaching the end of drying after 8 hours of measurement.

[0022]2. Test equipment

[0023]The electric heating constant temperature blast drying oven model is DGG-9123A, Shanghai Senxin Experimental Instrument Co., Ltd.; the electronic nose used is self-developed, including 6 metal oxide sensors, MQ-136, namely S1, sensitive to hydrogen sulfide , The sensitivity is 1-200ppm; TGS2602, namely S2, is sensitive to organic volatile ...

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Abstract

The invention relates to a method for discriminating shiitake mushroom drying stages based on a gas sensor, which comprises the steps of sample preparation, detection information acquisition, patternrecognition and discrimination model construction, and belongs to the technical field of agricultural product detection. According to the method, the smell information of the shiitake mushrooms at different drying time is obtained by adopting the array consisting of the six metal oxide type gas sensors, and the drying stage of the shiitake mushrooms is quickly, losslessly and accurately judged through the constructed judgment model. The method can be used for monitoring the shiitake mushroom drying process, nutrient loss and energy waste caused by shiitake mushroom quality deterioration or excessive drying due to incomplete drying are prevented, and manpower and time are saved.

Description

Technical field[0001]The invention relates to a method for judging the drying stage of mushrooms based on a metal oxide gas sensor, and belongs to the technical field of agricultural product detection.Background technique[0002]Lentinus edodes (Lentinus edodes) is the second largest type of edible mushroom in the world, rich in nutrients such as amino acids, minerals, and polysaccharides. Fresh shiitake mushrooms have extremely high water content and strong metabolism. They will soften and brown shortly after being picked, and lose their commercial value. Therefore, it is necessary to choose a suitable preservation method to extend the shelf life of mushrooms after harvest. Dehydration and drying is one of the important processes in the storage and processing of mushrooms. The removal of water can inhibit the growth of microorganisms and the metabolic activities of the fruit body itself. Hot air drying is currently the most commonly used method in the processing of shiitake mushrooms...

Claims

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Application Information

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IPC IPC(8): G01N27/12G06K9/62
CPCG01N27/12G06F18/2135G06F18/2411
Inventor 屠康张慧彭菁
Owner NANJING AGRICULTURAL UNIVERSITY
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