Fermented food quality monitoring sampling device based on electronic nose technology

Abstract

The utility model relates to the technical field of sampling, in particular to a fermented food quality monitoring sampling device based on an electronic nose technology, in the process that a sampling probe moves at a constant speed and passes through areas with different heights in a fermentation container, a sampling pump works at stable power, and fermentation gases with different heights are pumped into a collecting box through a conveying pipe. The sampling probe moves up and down at a constant speed within a set time period, so that spaces at different heights in the fermentation container can be fully covered, and gases at different heights are ensured to be collected. The total amount of the collected gas at each height is the same, and after the collected gas enters the collection box and is mixed, sample deviation caused by over-high or over-low local gas concentration is effectively avoided, so that the final sampled sample more uniformly and more comprehensively reflects the real composition of various fermentation gases in the fermentation environment, a highly representative sample is provided for electronic nose detection, and the detection accuracy is improved. The accuracy of a detection result is improved. The method can be widely applied to the sampling technology field.

Description

Technical Field

[0001] This utility model relates to the field of sampling technology, and more specifically, to a sampling device for monitoring the quality of fermented foods based on electronic nose technology. Background Technology

[0002] The fermentation process of fermented foods is a complex microbial metabolic process that produces various fermentation gases, such as carbon dioxide, ethanol, ethyl acetate, and hydrogen sulfide. These gases are not only products of the life activities of fermenting microorganisms, but their concentration changes are also closely related to the fermentation process and can reflect the quality status of fermented foods. For example, the rate of carbon dioxide production can indicate the level of fermentation activity, while the concentrations of ethanol and esters are closely linked to the flavor formation of fermented foods.

[0003] However, there are significant problems in the sampling process for monitoring the quality of fermented foods using electronic nose technology. Because different fermentation gases have different physicochemical properties, their diffusion and aggregation behaviors in the fermentation environment also vary, resulting in an uneven spatial distribution of gas concentrations—that is, different concentrations of fermentation gases accumulate at different heights. For example, carbon dioxide, being relatively heavy, tends to accumulate at the bottom of the fermentation vessel; while some highly volatile esters may have higher concentrations near the top.

[0004] In this situation, if a single-location sampling method is used, the collected gas sample can only represent the gas composition and concentration at that specific location, and cannot comprehensively reflect the true concentration of various fermentation gases in the entire fermentation environment. This results in a significant deviation between the sampling results and the overall concentration distribution of fermentation gases during the actual fermentation process, leading to errors in the judgment of fermentation progress based on the sampling data. Consequently, it cannot provide a reliable basis for the precise control of the fermentation process, ultimately affecting the quality stability and consistency of fermented foods. Utility Model Content

[0005] In view of the problems existing in the prior art, this utility model proposes a fermented food quality monitoring and sampling device based on electronic nose technology.

[0006] A sampling device for monitoring the quality of fermented food based on electronic nose technology includes a sampling probe that can move up and down at a constant speed in a vertical direction. One end of the sampling probe is connected to a sampling pump and a delivery pipe, and the other end of the delivery pipe is connected to a collection box.

[0007] When sampling of fermented food is required, the sampling probe begins to move vertically upwards or downwards at a constant speed, while the sampling pump is activated simultaneously. As the sampling probe moves at a constant speed through different height areas within the fermentation container, the sampling pump operates at a stable power, pumping fermentation gases at different heights into the collection box through the delivery pipe.

[0008] By moving the sampling probe up and down at a uniform speed within a set time period, it can comprehensively cover different heights within the fermentation container, ensuring that gas at each height is collected. Furthermore, the total amount of gas collected at each height is the same. After mixing in the collection chamber, this effectively avoids deviations caused by excessively high or low local gas concentrations. The resulting sample more uniformly and comprehensively reflects the true composition of various fermentation gases in the fermentation environment, providing highly representative samples for electronic nose detection and improving the accuracy of the test results.

[0009] Preferably, the sampling pump also includes a vertically arranged electric slide rail, the lowest point of which is higher than the fermentation product. An electric slider that can move up and down within the electric slide rail is fixed on the side wall of the sampling pump. The delivery pipe is a plastic flexible tube. The sampling box remains stationary during the up and down movement of the sampling probe.

[0010] Because the sampling pump is fixedly connected to the electric slider, it moves along with the slider, thereby driving the connected sampling probe to move up and down within the fermentation container. During the probe's movement, the sampling pump activates, collecting fermentation gases at different heights through a plastic hose and delivering them to the stationary collection box. Since the lowest point of the electric slide rail is higher than the fermentation material, it ensures that the sampling probe never comes into contact with the fermentation material during the entire sampling process, maintaining normal sampling. The use of a plastic hose as the delivery tube provides good flexibility, adapting to the changes in the sampling probe's position during its up-and-down movement and ensuring smooth gas transmission.

[0011] Preferably, the collection box is equipped with a piston that divides the collection box into a collection chamber and an adjustment chamber. The delivery pipe is connected to the collection chamber, and the piston is equipped with a push rod, the other end of which extends out of the adjustment chamber.

[0012] When the sampling pump delivers the fermentation gas to the collection box through the delivery pipe, the gas enters the collection chamber. Since the collection chamber and the regulating chamber are separated by a piston, as gas continues to enter, the pressure inside the collection chamber gradually increases, pushing the piston towards the regulating chamber. At this time, the push rod connected to the piston moves outward from the regulating chamber under the piston's influence.

[0013] Preferably, the sampling box has a sampling tube on the side wall where the delivery pipe is located, and the sampling tube is connected to the collection chamber.

[0014] Once the sampling probe has finished collecting the fermentation gas and the sampling pump is turned off, the fermentation gas is stored in the collection chamber of the collection box. At this point, by pushing the push rod connected to the piston, the piston moves towards the collection chamber, compressing the space within the chamber. As the volume of the collection chamber decreases, the internal gas is compressed, increasing the pressure. Under this pressure, the gas in the collection chamber can only be discharged through the sampling tube connected to the collection chamber, thus allowing the collected gas to be extracted from the collection box for subsequent detection or analysis.

[0015] Preferably, a rubber sealing plug is provided at the opening of the sampling tube.

[0016] When the sampling device is operating normally, the rubber sealing plug tightly seals the sampling tube opening, ensuring complete isolation of the gas sample in the collection chamber from the outside air. When it is necessary to obtain a gas sample from the sampling tube for testing or other operations, manually remove the rubber sealing plug to expose the sampling tube opening. At this time, the gas in the collection chamber can be discharged through the sampling tube. After the operation is completed, promptly replace the rubber sealing plug back into the sampling tube opening to restore the sealing state of the collection chamber.

[0017] Preferably, the end of the push rod extending out of the adjustment cavity is provided with a handle, and the handle is provided with anti-slip texture.

[0018] The handle provides an easy grip for the operator, making it easier and less strenuous to control the movement of the push rod compared to directly pushing it.

[0019] Preferably, the push rod has graduations on its side wall.

[0020] Since the push rod is connected to the piston, the movement of the push rod directly changes the position of the piston. Therefore, the scale indirectly reflects the displacement of the piston within the collection chamber. Operators can use these scales to accurately determine the changes in the volume of the collection chamber, thereby obtaining the total amount of gas sample collected or the total amount of gas discharged. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the overall structure of the fermented food quality monitoring and sampling device in the example embodiment;

[0022] Figure 2 This is an exploded view of the collection box and sealing plug in the embodiment;

[0023] Figure 3 This is a schematic diagram of the internal structure of the data acquisition box in the embodiment;

[0024] Figure 4 This is a schematic diagram of the sampling probe and electric slide rail in the embodiment.

[0025] The names of the parts referred to by the numbers in the attached diagram are as follows:

[0026] 1101 Sampling probe; 1102 Sampling pump; 1103 Delivery pipe; 120 Collection box; 1201 Collection chamber; 1202 Adjustment chamber; 130 Electric slide rail; 1301 Electric slider; 140 Piston; 1401 Push rod; 150 Sampling tube; 1501 Sealing plug; 160 Handle; 180 Fermentation container. Detailed Implementation

[0027] To further understand the content of this utility model, a detailed description of this utility model will be provided in conjunction with the accompanying drawings and embodiments. It should be understood that the embodiments are merely illustrative of this utility model and are not intended to limit it.

[0028] Example

[0029] like Figures 1-4 The fermented food quality monitoring and sampling device based on electronic nose technology shown includes an electric slide rail 130 mounted on the side wall of the fermentation container 180. An electric slider 1301 that can move up and down is installed inside the electric slide rail 130. The lowest point of the electric slide rail 130 should be higher than the fermented material to avoid contamination caused by direct contact between the electric slide rail 130 and the fermented material.

[0030] It also includes a sampling probe 1101 that can move vertically at a constant speed. One end of the sampling probe 1101 is connected to the sampling pump 1102 and the delivery tube 1103, and the other end is used to collect fermentation gases. The side wall of the sampling pump 1102 is fixed to the electric slider 1301. The delivery tube 1103 is a plastic flexible tube, and the other end passes through the fermentation container 180 and connects to the collection box 120.

[0031] The sampling box 120 is located outside the fermentation container 180, allowing staff to recover and test samples collected within the sampling box 120 without opening the fermentation container 180. The sampling box 120 contains a piston 140, which divides the sampling box 120 into a collection chamber 1201 and an adjustment chamber 1202. A delivery pipe 1103 is connected to the collection chamber 1201. A push rod 1401 is mounted on the piston 140, with its other end extending out of the adjustment chamber 1202. A sampling tube 150 is located on the side wall of the sampling box 120 where the delivery pipe 1103 is located. The sampling tube 150 is connected to the collection chamber 1201, and a rubber sealing plug 1501 is installed at the opening of the sampling tube 150. A handle 160 is provided at the end of the push rod 1401 extending out of the adjustment chamber 1202. The handle 160 has anti-slip textures, and the side wall of the push rod 1401 has graduations.

[0032] The specific usage method of the fermented food quality monitoring sampling device is as follows:

[0033] Sampling preparation: Confirm that all components of the device are properly connected, and that the electric slide rail 130, sampling pump 1102 and other equipment are operating normally. Ensure that the rubber sealing plug 1501 tightly blocks the opening of the sampling tube 150 and that the collection chamber 1201 of the collection box 120 is airtight.

[0034] Sampling: The electric slide rail 130 and sampling pump 1102 are activated. Driven by the electric slide rail 1301, the sampling probe 1101 moves vertically at a constant speed from top to bottom or bottom to top. A sampling cycle is considered complete when the sampling probe 1101 moves from its highest point to its lowest point or vice versa. The sampling pump 1102 operates at a stable power, pumping the fermentation gas collected by the sampling probe 1101 at different heights into the collection chamber 1201 of the collection box 120 through a plastic hose. Within the set sampling time period, due to the uniform speed of the sampling probe 1101, the total amount of gas collected at each height is the same.

[0035] Sample Export: After sampling, turn off sampling pump 1102. The operator holds handle 160 and pushes push rod 1401, causing piston 140 to move towards collection chamber 1201, compressing the space in collection chamber 1201. Under pressure, the gas in collection chamber 1201 is discharged through sampling tube 150 after removing rubber sealing plug 1501, and can be connected to subsequent testing equipment for analysis. After the operation is completed, put rubber sealing plug 1501 back into the opening of sampling tube 150.

[0036] This device is suitable for quality monitoring of various fermented foods. For example, in the soy sauce brewing process, it can sample gases at different heights within the fermentation tank to analyze the composition and concentration of gases such as ammonia, alcohols, and esters, thereby monitoring the fermentation process and ensuring the quality of the soy sauce. In the bread fermentation stage, by collecting gases such as carbon dioxide at different heights within the fermentation chamber, fermentation conditions can be adjusted to ensure the consistency of bread's taste and quality.

[0037] The sampling probe 1101 moves up and down at a constant speed, fully covering different heights of the fermentation container 180. Equal amounts of gas are collected at each height and mixed to avoid the influence of local gas concentration. This provides representative samples for electronic nose detection, improves the accuracy of detection results, and helps to accurately judge the fermentation process and food quality.

[0038] The delivery pipe 1103 is a plastic flexible tube. The plastic flexible tube has good flexibility and can bend as the sampling probe 1101 moves, so as to adapt to the up and down movement of the sampling probe 1101 in the fermentation container 180. At the same time, it can ensure that the collection box 120 set outside the fermentation container 180 can remain stationary during the up and down movement of the sampling probe 1101.

[0039] In summary, the above are merely preferred embodiments of this embodiment. All equivalent changes and modifications made in accordance with the scope of the patent application of this embodiment shall fall within the scope of the patent of this embodiment.

Claims

1. A sampling device for quality monitoring of fermented foods based on electronic nose technology, comprising a sampling probe (1101), characterized in that: The sampling probe (1101) can move up and down at a constant speed in the vertical direction. One end of the sampling probe (1101) is connected to a sampling pump (1102) and a delivery pipe (1103), and the other end of the delivery pipe (1103) is connected to a collection box (120).

2. The fermented food quality monitoring and sampling device based on electronic nose technology according to claim 1, characterized in that: It also includes a vertically arranged electric slide rail (130), the lowest point of which is higher than the fermentation product. An electric slider (1301) that can move up and down inside the electric slide rail (130) is fixed on the side wall of the sampling pump (1102). The delivery pipe (1103) is a plastic flexible tube. The sampling box (120) remains stationary during the up and down movement of the sampling probe (1101).

3. The fermented food quality monitoring and sampling device based on electronic nose technology according to claim 1, characterized in that: The collection box (120) is equipped with a piston (140), which divides the collection box (120) into a collection chamber (1201) and an adjustment chamber (1202). The delivery pipe (1103) is connected to the collection chamber (1201). The piston (140) is equipped with a push rod (1401), and the other end of the push rod (1401) extends out of the adjustment chamber (1202).

4. The fermented food quality monitoring and sampling device based on electronic nose technology according to claim 3, characterized in that: The sampling box (120) has a sampling tube (150) on the side wall where the delivery pipe (1103) is located, and the sampling tube (150) is connected to the collection chamber (1201).

5. The fermented food quality monitoring and sampling device based on electronic nose technology according to claim 4, characterized in that: A rubber sealing plug (1501) is provided at the opening of the sampling tube (150).

6. The fermented food quality monitoring and sampling device based on electronic nose technology according to claim 3, characterized in that: The push rod (1401) has a handle (160) at one end extending out of the adjustment cavity (1202), and the handle (160) has anti-slip texture.

7. The fermented food quality monitoring and sampling device based on electronic nose technology according to claim 3, characterized in that: The push rod (1401) has a scale on its side wall.

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