Pulsed electric field liquor processing and quality evaluation method and system based on conductivity monitoring

Abstract

The invention belongs to the technical field of food processing and industrial process control, and discloses a pulsed electric field liquor treatment and quality evaluation method and system based on conductivity monitoring. According to the invention, the conductivity which is easy to monitor on line in real time is determined as a core control parameter of PEF processing for the first time. By establishing and utilizing a quantitative correlation model of'processing time-conductivity-sensory score ', real-time conductivity can be used as a feedback signal, and processing can be automatically terminated when an accurate conductivity range corresponding to the optimal quality is reached. Therefore, an open-loop processing mode depending on fixed time or subjective experience is changed fundamentally, closed-loop intelligent control based on the real-time state of the product is realized, and consistency of a processing end point and optimality and stability of flavor quality of the product are ensured.

Description

Technical Field

[0001] This invention relates to the field of food processing and industrial process control technology, specifically to a method and system for pulsed electric field processing and quality evaluation of baijiu (Chinese liquor) based on conductivity monitoring. Background Technology

[0002] As a typical representative of traditional Chinese solid-state fermented distilled spirits, the formation of the unique flavor of Maotai-flavor baijiu is a complex physicochemical process. Newly distilled spirits typically have a harsh taste and unbalanced flavors, requiring several years or even longer of aging in earthenware jars to achieve a mellow, smooth texture and elegant aroma—this is the traditional "aging" process. The lengthy aging period leads to high inventory costs and capital tied up, severely restricting the industry's cash flow and efficient development.

[0003] To accelerate the aging of wines and reduce storage costs, various physical aging technologies have emerged, such as heat treatment, ultrasonic treatment, and magnetic field treatment. Among them, pulsed electric field (PEF) technology, as a non-thermal processing technology, can apply a high-intensity electric field instantaneously at low or room temperature, effectively promoting the interaction of molecules such as alcohols, acids, and esters in the wine and inducing key aging reactions such as esterification and oxidation, showing great potential in shortening the aging time of wines.

[0004] However, when applying PEF technology to the industrial processing of baijiu, especially the sauce-flavored baijiu with its extremely complex flavor formation mechanism, the following technical bottlenecks still need to be addressed: (1) Lack of precise control over the processing endpoint: There are clear optimal processing conditions for the impact of PEF treatment on the flavor and quality of baijiu. Insufficient treatment will not have an obvious effect, while excessive treatment may lead to aroma loss or unpleasant off-flavors. At present, there is a lack of objective and real-time indicators in production to accurately determine this optimal processing endpoint. It generally relies on empirically setting fixed processing times or judging by time-consuming and subjective manual sensory evaluation afterward, which cannot achieve dynamic and precise control based on the real-time status of the product, and seriously restricts the reliable application of PEF technology in continuous and automated production lines. (2) Efficiency bottleneck of quality evaluation methods: The current baijiu quality evaluation system mainly relies on the sensory evaluation of the judges or the analysis of precision instruments such as gas chromatography-mass spectrometry. The former is greatly affected by individual differences and environmental factors, and is difficult to standardize and replicate; the latter is expensive, has complex sample pretreatment, and has a long analysis cycle. Both belong to "offline" and "post-event" analysis, which cannot meet the urgent need for rapid, online quality monitoring and grading of large batches of products on the production line. (3) The correlation mechanism between process parameters and core quality is unclear: Although research has shown that PEF treatment will cause changes in physical parameters such as conductivity and dielectric properties of the liquor, a physical quantity that is easy to detect online has not yet established a clear and quantifiable correlation model with the core sensory attributes that determine the final flavor of baijiu (such as soy sauce aroma, grain aroma, mellowness, and harmony). This ambiguity in the mechanism leads to a lack of theoretical guidance for process optimization, making it difficult to stably and directionally produce high-quality products.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The present invention aims to solve at least one of the above technical problems, and provides a method and system for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring.

[0007] To achieve the above objectives, the first technical solution adopted by the present invention is as follows: A pulsed electric field method for treating and evaluating the quality of baijiu (Chinese liquor) based on conductivity monitoring includes the following steps: The baijiu samples to be treated were subjected to pulsed electric field treatment. During the treatment, samples were taken at least at three different time points, and the real-time conductivity and comprehensive sensory score of each sample were measured simultaneously. Based on the measured real-time conductivity and comprehensive sensory score, a correlation model of processing time, conductivity and sensory score for this batch of liquor was established, and the optimal conductivity value was determined. Pulsed electric field treatment was applied to liquor of the same specifications, and the conductivity of the liquor was monitored online in real time during the treatment process. When the real-time monitored conductivity falls within a preset range based on the optimal conductivity value, the pulse electric field processing is stopped. For the same batch of baijiu with unknown processing history, its sensory flavor quality grade can be quickly predicted by measuring its conductivity value and based on the correlation model or by comparing it with the optimal conductivity value.

[0008] Preferably, the parameters for the pulsed electric field treatment are: pulse voltage 20-50 V, frequency 50-200 Hz, electrode spacing 0.1-1.0 cm, and treatment temperature 15-30℃.

[0009] Preferably, the specific parameters of the pulsed electric field treatment are: pulse voltage 30 V, frequency 100 Hz, electrode spacing 0.5 cm, and treatment temperature 25℃.

[0010] Preferably, the comprehensive sensory score is calculated based on at least four core flavor indicators: soy sauce aroma, grain aroma, mellowness, and harmony.

[0011] Preferably, the correlation model reveals that conductivity is linearly positively correlated with processing time, and the curve of sensory score changing with conductivity shows a single-peak shape of first rising and then falling, with the conductivity corresponding to the peak value being the optimal conductivity value.

[0012] Preferably, the determination of the optimal conductivity value is further aided by analyzing the key difference flavor substances in samples with different conductivity values, and selecting the conductivity corresponding to the point where the content change of the substance is significantly positively correlated with the positive sensory index as an inflection point.

[0013] Preferably, the key differentiating flavor compounds are obtained by headspace solid-phase microextraction-gas chromatography-mass spectrometry combined with orthogonal partial least squares discriminant analysis.

[0014] Preferably, the real-time online monitoring is achieved by integrating a conductivity sensor into the circulation pipeline or processing chamber of the pulse electric field processing device.

[0015] Preferably, the method further includes: constructing a database of optimal electrical conductivity values ​​for baijiu with different initial qualities, and training a prediction model based on the database. This model can predict the recommended optimal electrical conductivity value or the expected processing time of baijiu after pulsed electric field treatment, based on the initial physicochemical indicators of the baijiu.

[0016] The second technical solution adopted in this invention is: A pulsed electric field system for processing and evaluating the quality of baijiu (Chinese liquor) based on conductivity monitoring includes: The first processing module is used to process the liquor samples to be processed with a pulsed electric field. During the processing, samples are taken at least at three different time points, and the real-time conductivity and comprehensive sensory score of each sample are measured simultaneously. The modeling module is used to establish a correlation model of processing time, conductivity, and sensory score for this batch of liquor based on the measured real-time conductivity and comprehensive sensory score, and to determine the optimal conductivity value. The second processing module is used to perform pulsed electric field treatment on the liquor of the same specification and monitor the conductivity of the liquor in real time during the processing. The judgment module is used to stop pulse electric field processing when the real-time monitored conductivity falls within a preset range based on the optimal conductivity value. The prediction module is used to quickly predict the sensory flavor quality grade of the same batch of baijiu with unknown processing history by measuring its conductivity value and based on the correlation model or by comparing it with the optimal conductivity value.

[0017] Compared with the prior art, the present invention has the following beneficial effects: This invention is the first to establish conductivity, which is easily monitored online in real time, as the core control parameter for PEF processing. By establishing and utilizing a quantitative correlation model of "processing time-conductivity-sensory score," the processing can be automatically terminated when the real-time conductivity is reached within the precise conductivity range corresponding to optimal quality, using real-time conductivity as a feedback signal. This fundamentally changes the open-loop processing mode that relies on fixed time or subjective experience, realizing closed-loop intelligent control based on the real-time status of the product, ensuring the consistency of the processing endpoint and the optimality and stability of the product's flavor quality.

[0018] The correlation model established in this invention enables the effective prediction or grading of the sensory quality of PEF-treated wines by measuring only the simple and rapid physical indicator of conductivity (which can typically be completed within 1-2 minutes). This provides a revolutionary tool for rapid quality inspection and product grading on the production line, freeing quality evaluation from sensory or chromatographic analyses that take hours or even days, greatly improving the efficiency of quality monitoring and significantly reducing testing costs. Attached Figure Description

[0019] Figure 1 A flowchart illustrating a pulsed electric field method for processing and evaluating the quality of baijiu (Chinese liquor) based on conductivity monitoring, provided for the first embodiment of the present invention. Figure 2 A schematic diagram of a pulsed electric field liquor processing and quality evaluation system based on conductivity monitoring, provided for the second embodiment of the present invention; Figure 3 This is a graph showing the linear relationship between conductivity (K) and PEF treatment time (t) in Example 1. Figure 4 The graph (single peak shape) shows the change of the overall sensory score (S) with conductivity (K) in Example 1. Figure 5This is a network diagram showing the correlation between key differential flavor compounds (VIP>1) screened by OPLS-DA analysis in Example 1 and electrical conductivity and sensory indicators. Detailed Implementation

[0020] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] refer to Figure 1 The first embodiment of the present invention provides a method for pulsed electric field treatment and quality evaluation of baijiu based on conductivity monitoring, comprising the following steps: S101, the baijiu sample to be treated is subjected to pulsed electric field treatment. During the treatment, samples are taken at least at three different time points, and the real-time conductivity and comprehensive sensory score of each sample are measured simultaneously.

[0022] This step is the basic data collection phase, which aims to obtain the raw data set necessary for building the correlation model by designing experiments, namely multiple sets of one-to-one corresponding "processing time point-real-time conductivity-comprehensive sensory score" data.

[0023] The baijiu sample to be treated was subjected to pulsed electric field treatment, which is an external intervention. A representative baijiu sample was continuously treated using a conventional pulsed electric field device.

[0024] In some preferred embodiments, the pulse voltage of the pulsed electric field treatment is 20-50 V, the frequency is 50-200 Hz, the electrode spacing is 0.1-1.0 cm, and the treatment temperature is 15-30℃.

[0025] In some preferred embodiments, the pulse voltage is 30 V, the frequency is 100 Hz, the electrode spacing is 0.5 cm, and the temperature is 25°C.

[0026] Sampling at at least three distinct time points is the minimum data requirement for modeling. For example, sampling can be taken before the start of processing (t=0), during the middle of processing (e.g., t=1.5 hours), and at the end of processing (e.g., t=3 hours). The more sampling points, the more accurate the subsequent model will be.

[0027] Simultaneous measurement is crucial to ensuring the accuracy of data pairing. It requires that at each sampling time point, two measurements be immediately performed on the same sample: ① the real-time conductivity is measured using a conductivity meter; ② the sample is submitted to the sensory evaluation team for comprehensive sensory scoring, ensuring that the conductivity value and sensory score come from the same sample at the same time point.

[0028] In some preferred embodiments, the comprehensive sensory score is calculated based on at least four core flavor indicators: soy sauce aroma, grain aroma, mellowness, and harmony.

[0029] In this embodiment, pulsed electric field processing, conductivity measurement, and sensory evaluation are all conventional techniques. The key lies in systematically executing the above combination of operations to obtain a specific, structured dataset, laying a data foundation for the subsequent discovery of patterns.

[0030] S102. Based on the measured real-time conductivity and comprehensive sensory score, a correlation model of processing time, conductivity and sensory score for this batch of liquor was established, and the optimal conductivity value was determined.

[0031] This step is the data analysis and pattern discovery stage, which aims to transform the discrete data obtained in S101 into a quantitative model that can guide production, and extract the core control parameter—the optimal conductivity value.

[0032] The correlation model reveals that conductivity is linearly positively correlated with processing time, and the curve of sensory score changing with conductivity shows a single-peak shape of first rising and then falling. The conductivity corresponding to the peak value is the optimal conductivity value.

[0033] The model was established using conventional data analysis methods. As an example, the method for establishing this correlation model is as follows: the data obtained from S101 was organized into a sequence; by plotting a scatter plot of conductivity (K) versus processing time (t) and fitting a trend line, the highly linear positive correlation between the two was clearly revealed and utilized; by plotting a scatter plot of the comprehensive sensory score (S) versus real-time conductivity (K) and fitting a curve, the single-peak morphology of its initial rise followed by a decline was clearly revealed and utilized.

[0034] The conductivity value corresponding to the peak point of the SK single-peak curve mentioned above is defined as the optimal conductivity value. This value can be accurately calculated using mathematical methods (such as finding the point where the first derivative of the curve is zero).

[0035] To further confirm the chemical mechanism, flavor compounds were analyzed in representative samples with different conductivities in S101. Headspace solid-phase microextraction-gas chromatography-mass spectrometry combined with orthogonal partial least squares discriminant analysis was used to screen out key differential flavor compounds. The key finding of this invention is that the inflection point of the content of certain substances significantly associated with positive sensory attributes as a function of conductivity is highly consistent with the conductivity corresponding to the peak sensory score (i.e., the optimal conductivity value), thus cross-validating the objectivity of this optimal value from a flavor chemistry perspective.

[0036] S103 applies pulsed electric field treatment to liquor of the same specifications and monitors the conductivity of the liquor in real time during the treatment process.

[0037] The model obtained in S102 (specifically, the optimal conductivity value) is applied to actual production. This step is responsible for continuously collecting the most important process feedback signal—real-time conductivity—during mass production.

[0038] The same specifications emphasize that the mass-produced liquor to be processed must belong to the same batch as the sample used for modeling in S101 and have substantially the same basic characteristics. This is the fundamental premise for the applicability of the model.

[0039] Real-time online monitoring refers to the monitoring process being synchronized, continuous, and automatic with the processing process. This can be achieved by directly integrating a conductivity sensor into the circulation pipeline or processing chamber of the PEF processing device, ensuring that the measured values ​​reflect the true state of the wine within the processing chamber without lag.

[0040] S104, when the real-time monitored conductivity falls within a preset range based on the optimal conductivity value, the pulse electric field processing is stopped.

[0041] This step is the core action for achieving precise control. Based on real-time feedback signals, it automatically makes decisions and executes the processing endpoint to ensure that product quality remains stable within the optimal range.

[0042] The preset range refers to a tolerance interval set around the optimal conductivity value determined in S102 (such as the optimal conductivity value K). opt ± 0.5 μS / cm). This range must be set to ensure that processing is terminated within this range and the product quality (sensory score) remains at the "excellent" level.

[0043] Stop processing; this is a control command execution action. When the monitoring system determines that the real-time conductivity value has entered the preset range, it immediately and automatically triggers a control signal to cut off the pulse power supply or close the pipeline valve, thereby terminating the processing.

[0044] This step embodies a fundamental shift from time-based control to state-based control. Its innovative logic lies in using real-time monitored conductivity values, correlated with a single quality peak, as the criterion for judgment; processing is immediately stopped once the ideal quality range is reached. This solves the core problem of "difficulty in precisely controlling the processing endpoint."

[0045] S105. For the same batch of baijiu with unknown processing history, its sensory flavor quality grade is quickly predicted by measuring its conductivity value and based on the correlation model or by comparing it with the optimal conductivity value.

[0046] This step provides a method for rapid and objective quality screening and grading of finished products, applicable to scenarios such as production quality inspection and market sampling.

[0047] The conductivity value K of the wine sample was quickly measured using a portable conductivity meter. sample Then, rapid prediction / evaluation can be achieved through the following methods: (1) Direct comparison method: K sample Compare directly with the optimal conductivity value determined by S102 or with the "Conductivity-Quality Grade Comparison Table" established by the model to quickly determine its quality grade (such as "Excellent", "Good", "Possibly Over-processed"). (2) Model Application Method: K sample Substituting into the SK correlation model (unimodal curve) established in S102, a predicted range of sensory ratings can be obtained directly by calculation or table lookup, thereby evaluating its quality.

[0048] In some preferred embodiments, a database covering various initial states of baijiu can be constructed to train a predictive model. This model can recommend a personalized optimal conductivity value based on the initial indicators of the new baijiu. By comparing the measured conductivity of the baijiu to be tested with this recommended value, a more intelligent evaluation can be achieved.

[0049] refer to Figure 2 The second embodiment of the present invention provides a pulsed electric field liquor processing and quality evaluation system 200 based on conductivity monitoring, including: a first processing module 201, a modeling module 202, a second processing module 203, a judgment module 204, and a prediction module 205. The detailed functions of each module are described below: The first processing module 201 is used to perform pulsed electric field treatment on the liquor sample to be processed. During the processing, samples are taken at least at three different time points, and the real-time conductivity and comprehensive sensory score of each sample are measured simultaneously. Modeling module 202 is used to establish a correlation model of processing time, conductivity, and sensory score for this batch of liquor based on the measured real-time conductivity and comprehensive sensory score, and to determine the optimal conductivity value. The second processing module 203 is used to perform pulse electric field treatment on the liquor of the same specification and monitor the conductivity of the liquor in real time during the processing. The judgment module 204 is used to stop the pulse electric field processing when the real-time monitored conductivity falls within a preset range based on the optimal conductivity value. The prediction module 205 is used to quickly predict the sensory flavor quality grade of the same batch of liquor with unknown processing history by measuring its conductivity value and based on the correlation model or by comparing it with the optimal conductivity value.

[0050] The following detailed description of a pulsed electric field method for treating and evaluating the quality of baijiu (Chinese liquor) based on conductivity monitoring is provided through several specific embodiments.

[0051] Example 1: Establishing a conductivity-quality correlation model for PEF treatment of Maotai-flavor liquor Materials and Equipment: New Maotai-flavor liquor (from a Sichuan distillery), with an initial conductivity of 55.27 μS / cm. A laboratory-built PEF apparatus was used, equipped with a DDS-11A online conductivity meter, with the electrodes placed in the treatment solution.

[0052] PEF treatment: Parameter settings: pulse voltage 30 V, frequency 100 Hz, electrode spacing 0.5 cm, temperature 25℃. The wine samples were continuously treated, and samples were taken at t=0, 0.5, 1, 1.5, 2, 2.5, and 3 h, and recorded as samples A0-A6.

[0053] Data measurement: Conductivity (K): Real-time conductivity of each sampling point is recorded online, and the results are as follows: Figure 3 As shown, K and t have a linear relationship: K = 55.27 + 1.033t (R² = 0.992).

[0054] Sensory evaluation (S): A blind review panel of 9 people conducted evaluations of A0-A6 according to the established standards, and calculated the overall sensory score. Results are as follows: Figure 4 As shown, S first increases and then decreases with K, reaching a peak value of 8.36 minutes when K≈57.33 μS / cm (corresponding to t=2h).

[0055] Flavor compound analysis: HS-SPME-GC-MS analysis was performed on A0 (raw wine) and A4 (optimal spot sample), combined with OPLS-DA ( Figure 5 ), and 21 key differential substances with VIP>1 were screened out (such as 3-methylbutyl butyrate, isoamyl alcohol, etc.). The content of some of these substances was significantly correlated with electrical conductivity and the scores of soy sauce aroma and grain aroma.

[0056] Model Establishment: Therefore, the optimal endpoint conductivity K for PEF treatment was determined for this initial state of Maotai-flavor liquor. opt = 57.33 μS / cm. When the real-time conductivity K real-timeWhen this range is reached, processing should be stopped immediately to obtain the best sensory quality.

[0057] Example 2: PEF Processing and Verification Based on Conductivity Monitoring Processing: Take another sample of liquor from the same batch and process it using the same PEF system and parameters as in Example 1. Enable online conductivity monitoring.

[0058] Endpoint control: When the real-time conductivity value displayed on the monitoring screen reaches 57.33 μS / cm, the system automatically cuts off the pulse power supply and stops processing. The total processing time at this point is recorded as approximately 118 minutes.

[0059] Verification: Sensory evaluation of the treated wine sample yielded a comprehensive score of 8.30, showing no significant difference from sample A4 in Example 1 (P>0.05). Simultaneously, another sample was treated in the laboratory using a small PEF device to achieve a conductivity of 57.35 μS / cm. In a blind sensory test, the probability that the tasters could correctly match this sample with the factory-treated sample was 55.5% (significantly higher than the random level, P<0.001), demonstrating that the consistency in conductivity indicates reproducible consistency in sensory quality.

[0060] Example 3: Application of rapid quality evaluation based on conductivity A winery received three batches of Maotai-flavor liquor that had undergone PEF treatment at different times and needed to quickly determine their quality grade.

[0061] Using a portable conductivity meter, the conductivity of three batches of wine samples was measured, and the results were: K1=56.2 μS / cm, K2=57.4 μS / cm, and K3=58.8 μS / cm.

[0062] According to the "conductivity-quality" correspondence table established by the factory based on the present invention (based on a model similar to Example 1): 56.0-56.8 μS / cm (good), 56.9-57.7 μS / cm (excellent), >57.8 μS / cm (may be over-processed).

[0063] Quick assessment: Sample 1 is rated "Good", Sample 2 is rated "Excellent", and Sample 3 may have been overprocessed; sensory re-evaluation is recommended. This assessment result is consistent with subsequent standard sensory evaluation conclusions, but the time required has been reduced from several hours to several minutes.

[0064] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for pulsed electric field treatment and quality evaluation of baijiu (Chinese liquor) based on conductivity monitoring, characterized in that, Includes the following steps: The baijiu samples to be treated were subjected to pulsed electric field treatment. During the treatment, samples were taken at least at three different time points, and the real-time conductivity and comprehensive sensory score of each sample were measured simultaneously. Based on the measured real-time conductivity and comprehensive sensory score, a correlation model of processing time, conductivity and sensory score for this batch of liquor was established, and the optimal conductivity value was determined. Pulsed electric field treatment was applied to liquor of the same specifications, and the conductivity of the liquor was monitored online in real time during the treatment process. When the real-time monitored conductivity falls within a preset range based on the optimal conductivity value, the pulse electric field processing is stopped. For the same batch of baijiu with unknown processing history, its sensory flavor quality grade can be quickly predicted by measuring its conductivity value and based on the correlation model or by comparing it with the optimal conductivity value.

2. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 1, characterized in that, The parameters for the pulsed electric field treatment are: pulse voltage 20-50 V, frequency 50-200 Hz, treatment temperature 15-30℃, and electrode spacing 0.1-1.0 cm.

3. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 2, characterized in that, The specific parameters for the pulsed electric field treatment are: pulse voltage 30 V, frequency 100 Hz, treatment temperature 25℃, and electrode spacing 0.5 cm.

4. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 1, characterized in that, The comprehensive sensory score is calculated based on at least four core flavor indicators: soy sauce aroma, grain aroma, mellowness, and harmony.

5. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 1, characterized in that, The correlation model reveals that conductivity is linearly positively correlated with processing time, and the curve of sensory score changing with conductivity shows a single-peak shape of first rising and then falling. The conductivity corresponding to the peak value is the optimal conductivity value.

6. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 1 or 5, characterized in that, The determination of the optimal conductivity value is further aided by analyzing the key flavor compounds that differentiate samples with different conductivity values, and selecting the conductivity value corresponding to the point where the content change of the compounds is significantly positively correlated with positive sensory indicators as an inflection point.

7. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 6, characterized in that, The key differentiating flavor compounds were obtained by headspace solid-phase microextraction-gas chromatography-mass spectrometry combined with orthogonal partial least squares discriminant analysis.

8. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 1, characterized in that, The real-time online monitoring is achieved by integrating a conductivity sensor into the circulation pipeline or processing chamber of the pulse electric field processing device.

9. The method for pulsed electric field liquor processing and quality evaluation based on conductivity monitoring according to claim 1, characterized in that, Also includes: A database of optimal electrical conductivity values ​​for baijiu with different initial qualities was constructed, and a prediction model was trained based on this database. This model can predict the recommended optimal electrical conductivity value or the expected processing time after pulsed electric field treatment based on the initial physicochemical indicators of baijiu.

10. A pulsed electric field system for processing and evaluating the quality of baijiu (Chinese liquor) based on conductivity monitoring, characterized in that, include: The first processing module is used to process the liquor samples to be processed with a pulsed electric field. During the processing, samples are taken at least at three different time points, and the real-time conductivity and comprehensive sensory score of each sample are measured simultaneously. The modeling module is used to establish a correlation model of processing time, conductivity, and sensory score for this batch of liquor based on the measured real-time conductivity and comprehensive sensory score, and to determine the optimal conductivity value. The second processing module is used to perform pulsed electric field treatment on the liquor of the same specification and monitor the conductivity of the liquor in real time during the processing. The judgment module is used to stop pulse electric field processing when the real-time monitored conductivity falls within a preset range based on the optimal conductivity value. The prediction module is used to quickly predict the sensory flavor quality grade of the same batch of baijiu with unknown processing history by measuring its conductivity value and based on the correlation model or by comparing it with the optimal conductivity value.

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