A method and device for detecting the sterilization effect of fermented food based on radio frequency heating
The method for detecting the sterilization effect of fermented foods by radio frequency heating utilizes regional detection unit division and iterative expansion mechanism, combined with abnormal response characteristics, to solve the problem of distinguishing between the apparent temperature reached inside fermented foods and the actual sterilization effect, and achieves accurate identification of local sterilization risks and accurate evaluation of the overall effect.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGSU OCEAN UNIV
- Filing Date
- 2026-04-21
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies cannot accurately distinguish between the apparent temperature reached inside fermented foods and the actual sterilization effect, making it difficult to locate local sterilization risk areas, resulting in the risk that some areas may not be thoroughly sterilized while the whole product appears to be qualified.
A method for detecting the sterilization effect of fermented foods based on radio frequency heating is adopted. By dividing the region into detection units, screening suspected abnormal seed regions, iterative expansion and boundary convergence mechanisms, combined with abnormal response offset and response continuity characteristics, the method can accurately determine the true sterilization effectiveness inside fermented foods.
It enables accurate determination of the actual sterilization effectiveness inside fermented foods, improves the ability to identify local sterilization risk areas, and generates more spatially representative overall sterilization effect test results.
Smart Images
Figure CN122409975A_ABST