Meat nutritional ingredient detection equipment

Abstract

The utility model relates to the technical field of detection equipment, in particular to meat nutritional ingredient detection equipment which can be used for detecting a whole sample, increasing the detection distance and improving the detection precision, is provided with a sample containing structure, enables the sample to be stable, is convenient to insert a probe, and is good in practicability. Comprising a rack, a processor, a communication module and a probe, the device further comprises a bracket, two detection polar plates, a push cylinder and a pressing plate, the bracket is installed on the rack, the two detection polar plates are installed in two installation notches of the bracket respectively, the upper ends of the two detection polar plates are higher than the bottom faces of grooves of the detection polar plates, the two detection polar plates are electrically connected with the processor, the number of the probes is two, and the push cylinder is connected with the pressing plate. A plurality of electric contacts are arranged on the side walls of the two probes, the upper ends of the two probes are sharp ends, the sharp ends of the two probes penetrate through the bottom of the supporting groove and extend out of the bottom face of the groove of the supporting groove, the fixed end of the push cylinder is installed on the upper portion of the rack, and the pressing plate is installed at the lower end of a piston rod of the push cylinder and located above the groove of the supporting groove.

Description

Technical Field

[0001] This utility model relates to the technical field of testing equipment, and in particular to a testing device for the nutritional components of meat. Background Technology

[0002] As people's living standards continue to improve, the requirements for the quality of meat products are also increasing. Various meat product nutritional testing devices are disclosed in the existing technology. For example, Chinese invention patent CN109444219B discloses a rapid detection probe and method for the nutritional quality of meat products. The disclosed rapid detection probe for the nutritional quality of meat products includes: a probe head for insertion into the meat product to obtain conductivity, temperature, and impedance data; an encryption module for encrypting the conductivity, temperature, and impedance data obtained by the probe head to generate encrypted data; a communication module for communication with a mobile terminal and sending the encrypted data to a public blockchain server via the mobile terminal to determine the nutritional quality of the meat product based on the encrypted data; and a power supply module for supplying power to the probe head, encryption module, and communication module. By utilizing blockchain technology to detect the quality of meat products, the detection process is time-efficient and the results are reliable.

[0003] Although the above-mentioned detection probe is small and easy to carry, it only has one probe and the electrical contacts on the probe are close together. It can only detect information such as conductivity in a small area around the probe, which is not conducive to improving detection accuracy. Moreover, it does not have a sample holding structure. When inserting the probe into the sample, the sample will be pushed out and moved, making it inconvenient to insert the probe into the meat sample. Utility Model Content

[0004] To solve the above-mentioned technical problems, this utility model provides a meat nutritional component detection device that can detect the entire sample, increases the detection distance, improves detection accuracy, has a sample holding structure to stabilize the sample, facilitates probe insertion, and is highly practical.

[0005] This utility model discloses a meat nutritional component detection device, comprising a frame, a processor, a communication module, and probes. The processor and communication module are both mounted on the frame. The processor contains a detection circuit, and the probes are electrically connected to the processor. The processor and communication module are electrically connected, and the communication module is communicatively connected to an upstream detection library. The device also includes a tray, two detection plates, a push cylinder, and a pressure plate. The tray is mounted on the frame, and its upper surface has a groove for holding samples. Both ends of the groove have mounting slots. The two detection plates are respectively installed in the two mounting slots of the tray, with their upper ends higher than the bottom surface of the groove. The two detection plates are electrically connected to the processor. The probes are positioned... Two probes, each with multiple electrical contacts on its sidewalls, are used in this machine. The upper ends of both probes are pointed, extending through the bottom of the tray and out of its recessed area. The fixed end of the push cylinder is mounted on the upper part of the frame, and a pressure plate is installed at the lower end of the piston rod of the push cylinder, positioned above the recessed area of ​​the tray. During operation, the food sample is placed in the recessed area of ​​the tray. The piston rod of the push cylinder extends downwards, pressing the sample firmly into the recessed area of ​​the tray by the pressure plate. This allows the tips of the two probes to be inserted into both ends of the meat sample. When the two probes are energized, a current is formed between the electrical contacts between them, thereby detecting the conductivity, temperature, and impedance data within the entire sample. The data is sent to the processor for processing and converted into digital signal one. The processor then sends digital signal one to the communication module, which in turn sends it to the upper-level detection database. Digital signal one is compared with a standard model to determine the fat content, freshness, and moisture content of the tested meat sample, which are then combined into nutritional data one. The communication module receives and displays / prints the nutritional data one returned from the upper-level detection database. Two detection plates contact the lower surfaces of both ends of the sample. When energized, the two detection plates detect the conductivity, temperature, and impedance data of the sample surface, and send this data to the processor for processing and conversion into digital signal two. The processor then sends the digital signal one to the upper-level detection database. The second digital signal is sent to the communication module, which then transmits it to the upper-level detection database. Comparing the second digital signal with the standard model determines the fat content, freshness, and moisture content of the tested meat sample, merging them into nutritional data. The communication module receives the nutritional data returned from the upper-level detection database and displays and prints it. The entire sample can be detected using two probes and two detection plates, increasing the detection distance and improving accuracy. The tray holds and limits the sample, preventing movement. The pusher and pressure plate press the sample, ensuring stable insertion of the two probes and allowing control over their insertion depth, resulting in good practicality.

[0006] The upper-level testing database contains a standard model trained on a neural network. Since lean and fatty meat have different electrical conductivities, comparing the measured conductivity data with the standard model determines the fat content of the tested meat, thus determining its quality. Furthermore, as meat is stored for longer periods and deteriorates, changes in volatile basic nitrogen cause variations in conductivity. Therefore, comparing the measured conductivity data with the standard model determines the freshness of the tested meat, thus determining its quality. In addition, the water content of the tested meat affects its electrical impedance value. Comparing the measured impedance data with the standard model determines the water content of the tested meat, thus determining whether the meat has been injected with water.

[0007] Preferably, it also includes a cutter, which is installed on the upper end face of the tray and arranged around the groove of the tray. The meat is cut into slices of a certain thickness and placed on the tray. The piston rod of the push cylinder extends downward to press down the pressure plate. As the pressure plate presses the meat slices into the groove of the tray, the cutter cuts the meat slices into meat samples of regular shape and uniform size that match the groove of the tray, thereby improving the detection efficiency and the uniformity of the detection.

[0008] Preferably, it also includes a drain hole and a water collection box. The drain hole is provided at the edge of the bottom of the groove of the tray, and the water collection box is installed on the side wall of the tray and is connected to the drain hole. The pressure plate presses down on the meat sample for ten minutes to squeeze out the free water in the meat sample. The free water flows into the water collection box through the drain hole and is collected. By weighing the free water collected in the water collection box, the amount of water injected into the meat sample can be obtained, and the test results are more intuitive and accurate.

[0009] Preferably, it also includes multiple springs. The two detection plates are slidably inserted into the two mounting slots of the bracket, and the two detection plates are elastically connected to the bracket through multiple springs. The multiple springs provide elastic support for the two detection plates. When the pressure plate presses the meat sample downward, the force on the two detection plates decreases, and the multiple springs are stretched and stored, so that the two detection plates are in close contact with the meat sample and the meat sample is not squeezed and damaged.

[0010] Preferably, it also includes a crossbeam and a pressure sensor. Two probes are respectively installed on both ends of the crossbeam, and the pressure sensor is installed on the lower end face of the tray. The crossbeam is connected to the detection head of the pressure sensor. When the meat sample is pressed down by the pressure plate, the pressure sensor detects the pressure on the two probes. The pressure is also the resistance encountered by the two probes when they insert into the meat sample. By detecting the pressure value, the firmness of the meat sample or the degree of sinew in the meat sample can be detected.

[0011] Preferably, the device also includes a transparent plate, a supplementary light, and a camera. A supplementary light groove is provided on the lower end face of the pressure plate, and the transparent plate is installed on the lower opening of the supplementary light groove. The transparent plate is flush with the lower end face of the pressure plate. The supplementary light and the camera are installed in the supplementary light groove of the pressure plate, and the camera is connected to the communication module. When the supplementary light is turned on, it illuminates the meat sample on the tray through the transparent plate. The camera takes a picture of the meat sample and adds an information watermark. The picture is sent to the upper-level detection database through the communication module. The picture of the meat sample is compared with the standard model to perform visual inspection of the meat sample. In addition to detecting the freshness and nutritional components of the meat sample, it can also detect whether there are dyes in the meat sample.

[0012] Compared with the prior art, the advantages of this utility model are as follows: the entire sample can be detected by two probes and two detection plates, which increases the detection distance and helps to improve the detection accuracy. The tray holds and limits the sample, avoiding sample movement. The pusher and pressure plate push the sample to make the two probes insert into the sample more stably, which can control the depth of the two probes inserted into the sample, and has good practicality. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the structure of this utility model;

[0014] Figure 2 This is a schematic diagram of the isometric structure of this utility model;

[0015] Figure 3 This is a front view structural diagram of the present invention;

[0016] Figure 4 It is a structural diagram showing the disassembled state of components such as the bracket, cutter, drain hole, and water collection box.

[0017] Figure 5 It is a structural diagram showing the disassembled state of the probe plate, spring, crossbeam and pressure sensor.

[0018] The following components are labeled in the attached diagram: 1. Frame; 2. Processor; 3. Communication module; 4. Probe; 5. Slot; 6. Detector plate; 7. Push cylinder; 8. Pressure plate; 9. Cutter; 10. Drain hole; 11. Water collection box; 12. Spring; 13. Crossbeam; 14. Pressure sensor; 15. Transparent plate; 16. Fill light; 17. Camera. Detailed Implementation

[0019] To facilitate understanding of this utility model, a more complete description will be given below with reference to the accompanying drawings. This utility model can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to make the disclosure of this utility model more thorough and complete. Example 1

[0020] like Figures 1 to 4 As shown, a meat nutritional component detection device includes a frame 1, a processor 2, a communication module 3, and a probe 4. The processor 2 and communication module 3 are both mounted on the frame 1. The processor 2 has an internal detection circuit. The probe 4 is electrically connected to the processor 2. The processor 2 and communication module 3 are electrically connected, and the communication module 3 is communicatively connected to an upstream detection library. The device also includes a tray 5, two detection plates 6, a push cylinder 7, and a pressure plate 8. The tray 5 is mounted on the frame 1. A groove for holding samples is provided on the upper surface of the tray 5. Mounting slots are provided at both ends of the groove in the tray 5. The two detection plates 6 are respectively installed in the two mounting slots of the tray 5, with the upper ends of the two detection plates 6 higher than the bottom surface of the groove in the tray 5. Two probe plates 6 are electrically connected to the processor 2. Two probes 4 are provided, and multiple electrical contacts are provided on the side walls of the two probes 4. The upper ends of the two probes 4 are pointed, and the pointed ends of the two probes 4 pass through the bottom of the bracket 5 and extend out of the bottom surface of the groove of the bracket 5. The fixed end of the push cylinder 7 is installed on the upper part of the frame 1. The lower end of the piston rod of the push cylinder 7 is equipped with a pressure plate 8, which is located above the groove of the bracket 5. The device also includes a cutter 9, which is installed on the upper surface of the bracket 5 and is arranged around the groove of the bracket 5. It also includes multiple springs 12. The two probe plates 6 are slidably inserted into the two mounting slots of the bracket 5, and the two probe plates 6 are elastically connected to the bracket 5 through multiple springs 12.

[0021] The upper-level testing database contains a standard model trained on a neural network. Since lean and fatty meat have different electrical conductivities, comparing the measured conductivity data with the standard model determines the fat content of the tested meat, thus determining its quality. Furthermore, as meat is stored for longer periods and deteriorates, changes in volatile basic nitrogen cause variations in conductivity. Therefore, comparing the measured conductivity data with the standard model determines the freshness of the tested meat, thus determining its quality. In addition, the water content of the tested meat affects its electrical impedance value. Comparing the measured impedance data with the standard model determines the water content of the tested meat, thus determining whether the meat has been injected with water.

[0022] During operation, the food sample is placed on the groove of the tray 5. The piston rod of the push cylinder 7 extends downwards. Meat products are cut into slices of a certain thickness and placed on the tray 5. The downward extension of the piston rod of the push cylinder 7 causes the pressure plate 8 to press down. As the pressure plate 8 presses the meat slices into the groove of the tray 5, the cutter 9 cuts the meat slices into meat samples of uniform size and regular shape that match the groove of the tray 5, improving detection efficiency and consistency. This allows the pressure plate 8 to press the sample firmly into the groove of the tray 5, enabling the tips of the two probes 4 to be inserted into the meat sample. At both ends, two probes 4 are energized, creating a current between their electrical contacts. This allows for the detection of conductivity, temperature, and impedance data within the entire sample. These data are then sent to processor 2 for processing and conversion into digital signals. Processor 2 transmits these digital signals to communication module 3, which in turn sends them to the higher-level detection database. Comparison of these digital signals with a standard model determines the fat content, freshness, and moisture content within the tested meat sample, which are then combined into nutritional data. First, the communication module 3 receives and displays / prints the nutritional component data returned from the upper-level detection database. The two probe plates 6 contact the lower surfaces of both ends of the sample. When energized, the two probe plates 6 detect the conductivity, temperature, and impedance data of the sample surface and send these data to the processor 2 for processing and conversion into digital signals. The processor 2 then sends the digital signals to the communication module 3, which in turn sends them to the upper-level detection database. Comparing the digital signals with the standard model determines the fat content, freshness, and moisture content within the tested meat sample, merging them into nutritional component data. The communication module 3 receives and displays / prints the nutritional component data returned from the upper-level detection database. The two probes 4 and two probe plates 6 enable the entire sample to be tested, increasing the detection distance and improving accuracy. The tray 5 holds and limits the sample, preventing movement. The pusher cylinder 7 and pressure plate 8 push the sample, allowing the two probes 4 to be inserted more stably into the sample, controlling the insertion depth and improving practicality.

[0023] Multiple springs 12 provide elastic support for the two detection plates 6. When the pressure plate 8 presses the meat sample downward, the two detection plates 6 are subjected to a decrease in force, and the multiple springs 12 are stretched and stored, so that the two detection plates 6 are in close contact with the meat sample and the meat sample is not squeezed and damaged.

[0024] It also includes a drain hole 10 and a water collection box 11. The drain hole 10 is provided at the edge of the bottom of the groove of the bracket 5, and the water collection box 11 is installed on the side wall of the bracket 5. The water collection box 11 is connected to the drain hole 10.

[0025] Press the meat sample down with the pressure plate 8 for ten minutes to squeeze out the free water in the meat sample. The free water flows into the water collection box 11 through the drain hole 10 and is collected. By weighing the free water collected in the water collection box 11, the amount of water injected into the meat sample can be obtained, making the test results more intuitive and accurate. Example 2

[0026] like Figure 3 and Figure 5 As shown, based on Embodiment 1, it also includes a crossbeam 13 and a pressure sensor 14. Two probes 4 are respectively installed on both ends of the crossbeam 13, and the pressure sensor 14 is installed on the lower end face of the bracket 5. The crossbeam 13 is connected to the detection head of the pressure sensor 14.

[0027] When the pressure plate 8 presses down on the meat sample, the pressure sensor 14 detects the pressure on the two probes 4. The pressure is also the resistance encountered by the two probes 4 when they are inserted into the meat sample. By detecting the pressure value, the firmness of the meat sample or the degree of sinew in the meat sample can be detected. Example 3

[0028] like Figure 3 As shown, based on Embodiment 1, it also includes a transparent plate 15, a supplementary light 16, and a camera 17. A supplementary light groove is provided on the lower end surface of the pressure plate 8. The transparent plate 15 is installed on the lower opening of the supplementary light groove, and the transparent plate 15 is flush with the lower end surface of the pressure plate 8. The supplementary light 16 and the camera 17 are installed in the supplementary light groove of the pressure plate 8. The camera 17 is connected to the communication module 3. When the supplementary light 16 is turned on, it illuminates the meat sample on the tray 5 through the transparent plate 15. The camera 17 takes a picture of the meat sample and adds an information watermark. The picture is sent to the upper-level detection database through the communication module 3. The picture of the meat sample is compared with the standard model to perform visual inspection of the meat sample. In addition to detecting the freshness and nutritional components of the meat sample, it can also detect whether there are dyes in the meat sample.

[0029] like Figures 1 to 5As shown, this utility model discloses a meat nutritional component testing device. During operation, the food sample is first placed on the groove of the tray 5. The piston rod of the push cylinder 7 extends downwards, and the cutter 9 cuts the meat slices into uniformly sized meat samples with a regular shape matching the groove of the tray 5. This causes the pressure plate 8 to press the sample firmly into the groove of the tray 5, and the tips of the two probes 4 are inserted into both ends of the meat sample. Then, the two probes 4 are energized, creating a current between their electrical contacts. This allows the device to detect the conductivity, temperature, and impedance data within the entire sample. These data are then sent to the processor 2 for processing and conversion into digital signals. The processor 2 sends the digital signals to the communication module 3, which in turn sends them to the upper-level detection database. By comparing the digital signals with a standard model, the fat content, freshness, and moisture content of the tested meat sample can be determined. The communication module 3 receives the nutritional component data returned from the upper-level detection database and displays and prints it. Then, the two probe plates... The two probe plates 6 are in contact with the lower surfaces of both ends of the sample. When energized, they detect the conductivity, temperature, and impedance data of the sample surface. These data are then sent to the processor 2 for processing and conversion into digital signals. The processor 2 sends the digital signals to the communication module 3, which in turn sends them to the upper-level detection database. Comparing the digital signals with the standard model determines the fat content, freshness, and moisture content of the tested meat sample. The communication module 3 receives and displays / prints the nutritional data returned from the upper-level detection database. By comparing the differences between the internal and surface indicators of the meat sample, it is possible to detect whether shrinkage agents have been added. Finally, the supplementary light 16 illuminates the meat sample on the tray 5 through the transparent plate 15. The camera 17 takes a picture of the meat sample and adds a watermark. The photo is sent to the upper-level detection database via the communication module 3. Comparing the photo of the meat sample with the standard model allows for visual inspection to detect the presence of dyes in the meat sample.

[0030] The main functions achieved by this utility model are:

[0031] 1. It can detect the entire sample, increasing the detection distance and improving detection accuracy;

[0032] 2. It has a sample holding structure, which stabilizes the sample and facilitates probe insertion;

[0033] 3. It can cut and prepare meat samples with regular shapes and uniform sizes, improving detection efficiency and consistency.

[0034] The meat nutritional component testing device of this utility model has common mechanical installation, connection or setting methods, and can be implemented as long as it can achieve its beneficial effect. The frame 1, processor 2, communication module 3, probe 4, detection electrode plate 6, push cylinder 7, cutter 9, spring 12, pressure sensor 14, transparent plate 15, supplementary light 16 and camera 17 of the meat nutritional component testing device of this utility model are purchased from the market. Technical personnel in this industry only need to install and operate it according to the accompanying instruction manual, without requiring any creative work from those skilled in the art.

[0035] All technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0036] The above description is only a preferred embodiment of the present utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present utility model, and these improvements and modifications should also be considered within the protection scope of the present utility model.

Claims

1. A meat nutrition component detection device, comprising a rack (1), a processor (2), a communication module (3) and a probe (4), the processor (2) and the communication module (3) are both installed on the rack (1), a detection circuit is arranged in the processor (2), the probe (4) is electrically connected with the processor (2), the processor (2) and the communication module (3) are electrically connected, and the communication module (3) is in communication connection with a superior detection library; characterized in that, The bracket (5) is installed on the rack (1), the upper end face of the bracket (5) is provided with a recess for containing a sample, both ends of the recess of the bracket (5) are provided with mounting slots, two detection electrode plates (6) are respectively installed in the two mounting slots of the bracket (5), the upper end of the two detection electrode plates (6) is higher than the bottom surface of the recess of the detection electrode plate (6), the two detection electrode plates (6) are electrically connected with the processor (2), the probe (4) is provided with two, a plurality of electrical contacts are arranged on the side wall of the two probes (4), the upper end of the two probes (4) is a sharp end, the sharp end of the two probes (4) penetrates through the bottom of the bracket (5) and extends out of the bottom surface of the recess of the bracket (5), the fixed end of the push cylinder (7) is installed on the upper part of the rack (1), the lower end of the piston rod of the push cylinder (7) is installed with the pressing plate (8), and the pressing plate (8) is located above the recess of the bracket (5).

2. The meat nutrient component detecting apparatus according to claim 1, wherein The cutting knife (9) is installed on the upper end face of the bracket (5), and the cutting knife (9) is arranged around the recess of the bracket (5).

3. The meat nutrient component detecting apparatus according to claim 1, wherein The bracket (5) is installed on the rack (1), the upper end face of the bracket (5) is provided with a recess for containing a sample, both ends of the recess of the bracket (5) are provided with mounting slots, two detection electrode plates (6) are respectively installed in the two mounting slots of the bracket (5), the upper end of the two detection electrode plates (6) is higher than the bottom surface of the recess of the detection electrode plate (6), the two detection electrode plates (6) are electrically connected with the processor (2), the probe (4) is provided with two, a plurality of electrical contacts are arranged on the side wall of the two probes (4), the upper end of the two probes (4) is a sharp end, the sharp end of the two probes (4) penetrates through the bottom of the bracket (5) and extends out of the bottom surface of the recess of the bracket (5), the fixed end of the push cylinder (7) is installed on the upper part of the rack (1), the lower end of the piston rod of the push cylinder (7) is installed with the pressing plate (8), and the pressing plate (8) is located above the recess of the bracket (5).

4. The meat nutrient component detecting apparatus according to claim 1, wherein The bracket (5) is installed on the rack (1), the upper end face of the bracket (5) is provided with a recess for containing a sample, both ends of the recess of the bracket (5) are provided with mounting slots, two detection electrode plates (6) are respectively installed in the two mounting slots of the bracket (5), the upper end of the two detection electrode plates (6) is higher than the bottom surface of the recess of the detection electrode plate (6), the two detection electrode plates (6) are electrically connected with the processor (2), the probe (4) is provided with two, a plurality of electrical contacts are arranged on the side wall of the two probes (4), the upper end of the two probes (4) is a sharp end, the sharp end of the two probes (4) penetrates through the bottom of the bracket (5) and extends out of the bottom surface of the recess of the bracket (5), the fixed end of the push cylinder (7) is installed on the upper part of the rack (1), the lower end of the piston rod of the push cylinder (7) is installed with the pressing plate (8), and the pressing plate (8) is located above the recess of the bracket (5).

5. The meat nutrient component detecting apparatus according to claim 1, wherein The bracket (5) is installed on the rack (1), the upper end face of the bracket (5) is provided with a recess for containing a sample, both ends of the recess of the bracket (5) are provided with mounting slots, two detection electrode plates (6) are respectively installed in the two mounting slots of the bracket (5), the upper end of the two detection electrode plates (6) is higher than the bottom surface of the recess of the detection electrode plate (6), the two detection electrode plates (6) are electrically connected with the processor (2), the probe (4) is provided with two, a plurality of electrical contacts are arranged on the side wall of the two probes (4), the upper end of the two probes (4) is a sharp end, the sharp end of the two probes (4) penetrates through the bottom of the bracket (5) and extends out of the bottom surface of the recess of the bracket (5), the fixed end of the push cylinder (7) is installed on the upper part of the rack (1), the lower end of the piston rod of the push cylinder (7) is installed with the pressing plate (8), and the pressing plate (8) is located above the recess of the bracket (5).

6. The meat nutrient component detecting apparatus according to claim 1, wherein ​

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