Method for measuring moisture content of dried fruits

Abstract

The invention provides a method for measuring the moisture content of dried fruits, and belongs to the technical field of dried fruit evaluation. The method comprises the following steps that the hardness of dried fruits is tested, and the water content of the dried fruits is obtained according to a preset linear equation, wherein the linear equation is a quadratic equation with one unknown between the hardness and the water content of the dried fruits, the water content of the dried fruits is a dependent variable, and the hardness of the dried fruits is an independent variable: Y=AX+B, wherein Y is the moisture content of the dried fruits and the unit thereof is %; x is the hardness of the dried fruits, and the unit thereof is g; and A, B are dependent constants. Compared with a traditional moisture content detection method, the moisture content determination method provided by the invention has the characteristics of quickness, high efficiency and no damage; the portable hardness tester is used for hardness detection in a production place, the moisture content of the dried fruits can be accurately and quickly determined through calculation of the linear equation, and each link ofproduction, purchase and processing of the dried fruits can be guided.

Description

technical field [0001] The invention relates to the technical field of dry fruit evaluation, in particular to a method for measuring the moisture content of dry fruit. Background technique [0002] The moisture content of dried fruit is not only related to the storage and quality of dried fruit, but also closely related to the taste of dried fruit. Only when the moisture content of dried fruit is in a certain range, its taste is better. Therefore, the traditional evaluation of dried fruit quality is based on the moisture content of dried fruit as a reference. In the prior art, methods such as drying method, vacuum drying method and infrared detection are used for measuring the moisture content of dried fruit, but the above-mentioned methods have the following problems: one, most of the dried fruit belongs to high-sugar substances, and the fruit and epidermis of the dried fruit are all caused by The higher the sugar content, the slower the water loss rate, resulting in a lo...

AI Technical Summary

Problems solved by technology

In the prior art, methods such as drying method, vacuum drying method and infrared detection are used for measuring the moisture content of dried fruit, but the above-mentioned methods have the following problems: one, most of the dried fruit belongs to high-sugar substances, and the fruit and epidermis of the dried fruit are all caused by The higher the sugar content, the slower the water loss rate, resulting in a longer measurement time

2. Due to the high sugar characteristics, when the drying temperature of dried fruit exceeds 65°C, obvious carbonization will occur, and there is also the problem of long time consumption, and the measurement results are unstable

3. The determination of the moisture content of dried fruit needs to be carried out in a fixed place with a fixed instrument, so the practicability and real-time performance cannot meet the needs of the industry

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