24 results about "Texture analyzer" patented technology

The invention discloses a method for improving the eating quality of rice based on variety compounding and microwave modification. The method comprises the steps of optimal variety screening, compounding proportion optimization, microwave modification and multi-dimensional evaluation. The defects of a single variety are overcome through variety compounding, starch gelatinization and flavor release are promoted through microwave modification, and synchronous optimization of'taste-flavor 'is achieved through cooperation of the two; by adopting household and industrial common microwave equipment, the compounding proportion is flexible, the operation only needs two steps of compounding and microwave, the preparation method can be applied to families, restaurants and food factories, and the problem of equipment dependence in the prior art is solved; multiple indexes are measured through a texture analyzer, an SPME-GC-MS and other instruments, a quantitative basis is provided for process optimization, and the defect of fuzzy evaluation in the prior art is avoided; the method is not only suitable for terminal cooking, but also can guide breeding through a compounding rule, assists quality grading through an evaluation system, and promotes multi-link technology upgrading of a rice industry chain.

1. Name of this design product: Puncture base puncture plate kit. 2. Purpose of this design: It is used for a multi-fries puncture test and is a fixture for a texture analyzer. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design points: 3D model of Kit 1. 5. Other situations requiring explanation: Kit 1 is the puncture base, and Kit 2 is the puncture plate.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

The utility model relates to the field of stretching probes, in particular to a stretching probe for migratory locust epidermis testing, which comprises a support table. The texture analyzer main body is mounted at the rear end part of the supporting table, the fixture base is arranged at the upper end part of the supporting table, a first fixture seat is mounted at the upper end part of the fixture base, and a second fixture seat is arranged at the upper end part of the first fixture seat; the end part of one side of the first clamp seat and the end part of one side of the second clamp seat are rotationally connected with plug bolts; springs are arranged on the outer sides of the plug bolts; the texture analyzer main body and the clamp base are placed through the supporting table, the friction fixing seat is driven to move through the knob bolt, and the friction fixing seat is positioned and supported through the plug bolt and the spring, so that the friction fixing seat is matched with the first clamp seat and the second clamp seat to clamp migratory locusts; the migratory locust is protected through the friction plate, so that the stability is improved, and an epidermis stretching test can be conveniently carried out through the texture analyzer main body.

This invention discloses an evaluation method for the processing characteristics of fresh Daqu (fermented wheat koji) blanks based on textural mechanics analysis. This method quantifies the sensory analysis results of the wheat-flour mixture used in koji production, allowing for an objective evaluation of the sensory quality of the koji blanks based on specific data. The method comprises the following steps: preparing multiple samples of fresh koji blanks as test samples; using a texture analyzer to measure the physical properties of each sample as evaluation indicators of the sensory characteristics of the fresh koji blanks. The measured physical properties include hardness, elasticity, chewiness, cohesion, and adhesiveness; determining the stability of the measured physical properties of different test samples and establishing a discrimination model for different wheat varieties of koji blanks; and determining the correlation between the measured physical property parameters and the sensory evaluation.

The present invention relates to a chewing system used in food analysis for performing a chewing test on a food sample in order to determine a textural property of a solid food throughout the oral process, wherein said system is integrable into all texture analyzers operating on a load-cell basis.

The invention discloses a wine brewing rice hull quality digital analysis and discrimination system and method, and relates to the technical field of wine brewing auxiliary material quality analysis and evaluation, and the system comprises a flavor analysis module, a texture analysis module, a data processing module and a quality digital discrimination module. According to the method, GC-IMS flavor detection and texture analyzer quantitative analysis are introduced into wine brewing rice hull quality evaluation for the first time, multi-dimensional and multi-view quality scientific characterization is achieved, the blank of a traditional evaluation technology is filled up, a rice hull quality digital judgment model is constructed based on machine learning, and the evaluation accuracy is improved. Sensory evaluation depending on experience is converted into a quantitative index system based on flavor composition and texture characteristics, objective analysis and data-driven evaluation of rice hull quality are achieved, the bottleneck of traditional evaluation timeliness and precision is broken through, the efficient and accurate screening requirement is met, a scientific foundation is laid for accurate regulation and control and raw material management and control of the rice hull steaming process, and the method is suitable for large-scale popularization and application. A new technical support is provided for guaranteeing the fermentation stability and the flavor consistency of the wine body.

The present application belongs to the technical field of cigarette production detection, and relates to a softness testing device suitable for cigarette boxes, which comprises an operation table, a texture analyzer installed on the operation table, a probe installed on the texture analyzer, two oppositely arranged placing racks installed on the operation table, a fixedly connected base and a mounting plate of the placing rack, a first sliding groove opened in the mounting plate, a first sliding block installed in the first sliding groove, a placing table fixedly installed at one end of the first sliding block, and an adjusting mechanism hingedly connected at the other end of the first sliding block, wherein the adjusting mechanism comprises a first U-shaped frame, a sliding rail installed on the first U-shaped frame, a second U-shaped frame slidingly installed on the sliding rail, an L-shaped hanging rod fixedly installed on the second U-shaped frame, and a fastening screw installed on the second U-shaped frame. The purpose is to provide a softness testing device which can be used for testing cigarette paper and different types of cigarette boxes.

The invention relates to the technical field of fruit and vegetable quality detection and evaluation, and discloses a fresh chili fruit texture multi-parameter determination method based on whole fruit puncture, and the method comprises the following steps: step S1, selecting complete, damage-free and ripeness-consistent fresh chili fruits; s2, a texture analyzer is used, a puncture probe is configured, and parameters are set; s3, planning a plurality of puncture measurement points along the longitudinal axis direction of the fruit, wherein each measurement point is located on the side wall of the fruit and avoids the position under a fruit stem and a fetal base; puncture tests are sequentially carried out according to the planning points, and data of puncture points are obtained; s4, analyzing a force and time curve and / or a force and displacement curve obtained in the puncture process, and calculating to obtain texture parameters; and S5, outputting a texture evaluation result. The invention provides an accurate, comprehensive, standardized and practical pepper fruit texture evaluation and diagnosis tool, and pepper quality evaluation is changed from subjective experience to objective quantification.

This invention provides a method for identifying the textural characteristics of small-sample cooked rice from rice genetic populations. By using centrifuge tubes as the rice cooking vessel and measuring various textural parameters of the rice using a texture analyzer, the amount of each parallel sample is reduced to 0.5 ± 0.03 g. Only 2.5 g is needed to obtain the textural parameters of both fresh and reheated rice, providing a feasible method for identifying the textural phenotype of rice genetic populations, especially those with small seed quantities. Qualitative medium-speed filter paper is used to cover the tube opening, facilitating the exchange of moisture between the inside and outside of the centrifuge tube during cooking and preventing rapid loss of surface moisture during reheating. The sampling process employs whole-grain indiscriminate sampling, effectively avoiding differences in results caused by different sampling locations due to the unevenness of the inner and outer layers of the rice when sampling from a large number of samples after cooking. This invention establishes an objective evaluation method for the textural characteristics of small-sample rice based on a texture analyzer, laying the foundation for genetic research on the textural characteristics of rice.

The present application belongs to the technical field of cigarette production detection, and relates to a softness testing device for assisting cigarette paper positioning, comprising an operation table, a texture analyzer installed on the operation table, a probe installed on the texture analyzer, and two oppositely arranged placing racks installed on the operation table. The placing rack comprises a fixedly connected base and a mounting plate, and the mounting plate is provided with a mounting through hole and a reserved slot which are in communication with each other. A positioning mechanism is installed in the mounting through hole. The positioning mechanism comprises a fixedly connected mounting rod, a connecting rod and a positioning plate. An L-shaped scale is integrally formed on the mounting rod, the mounting rod is arranged in the mounting through hole, the L-shaped scale is provided with a first reference scale and a second reference scale, the two sides of the first reference scale are provided with adjustment scales, and the two sides of the second reference scale are provided with measurement scales. The device can solve the problem that the current testing device is difficult to position cigarette papers of different sizes, and the middle part of the cigarette paper is difficult to correspond to the probe, thereby affecting the testing of the cigarette paper.

The invention discloses a fruit and vegetable freshness nondestructive testing method based on physical characteristics and intelligent analysis, which comprises the following steps: firstly, acquiring texture parameters of to-be-tested fruits and vegetables in a nondestructive manner through a texture analyzer, and acquiring surface image data of the to-be-tested fruits and vegetables at the same time; performing deep cleaning and dimension reduction processing on the texture parameters and the image data, and inputting the texture parameters and the image data into a hybrid model to extract features; and a dynamic prediction system is established based on hybrid model output, a freshness judgment threshold is adjusted through a real-time learning mechanism, and a quantitative freshness label is output. According to the method, fruit and vegetable parameters are collected in a lossless mode, mixed model analysis is combined, a dynamic prediction system is established to adjust the judgment threshold value in real time, the problems that manual evaluation is high in subjectivity and chemical detection is large in destructiveness are solved, and the method has the advantages that detection objectivity is improved, lossless dynamic prediction is achieved, and the method adapts to different storage environments.

The invention particularly relates to a feeding method for grass carp breeding, which relates to the technical field of aquaculture, and comprises the following steps: analyzing the texture and behavior of grass carp to respectively obtain a meat compactness coefficient and a population dispersion coefficient, and carrying out comprehensive analysis to obtain a qualification judgment coefficient; and judging whether the caught grass carp is transferred into circulating water for temporary rearing or not based on the qualification judgment coefficient. According to the method, the meat compactness coefficient is constructed based on two compression tests of a texture analyzer, and the hardness and elasticity of the fish meat are objectively quantified; the dispersion stability of the fish school is accurately judged through the group dispersion coefficient which is dynamically monitored, and accidental errors are avoided; normalizing the two to form a qualified judgment coefficient, transferring to circulating water for temporary rearing after the qualified judgment coefficient reaches the standard, further emptying metabolic wastes, eliminating injured fishes and tightening muscles; the whole system standardizes the breeding process, improves the fish quality consistency, improves the transportation survival rate, and meets the large-scale high-quality grass carp breeding requirements.

1. Name of the product in this design: Pork Mince Texture Detector. 2. Purpose of this design: This design is used to quantify the mechanical properties of minced pork, such as hardness and elasticity, to provide objective data support for the quality control of meat products. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention provides a melon fruit texture evaluation method based on texture parameters. The provided method comprises the following steps: obtaining a cylindrical fruit sample of the muskmelon; carrying out texture profile analysis and detection on the fruit sample by utilizing a texture analyzer so as to obtain texture parameter values of the melon fruit, including hardness X1, adhesive force X2, adhesivity X3, cohesiveness X4, elasticity X5, adhesivity X6 and chewiness X7; performing texture evaluation on the muskmelon based on the following model to obtain a texture score Q = 0.79 * F1 + 0.21 * F2; wherein F1 is a first main factor, and the first main factor is obtained through calculation according to the following formula. Based on the provided method, the melon texture evaluation can be accurately and rapidly carried out.

The invention relates to a confectionery slice product and a preparation method thereof. The confectionery tablet product comprises: 45% to 85% by weight of a bulk sweetener, wherein the bulk sweetener is not a dried fruit or a dried vegetable; from 5% to 50% by weight of a gelatinized starch; a moisture content of from 0% to less than 6% by weight, from 0.25% to 5% by weight, from 0.5% to 4% by weight, from 0.75% to 3% by weight, or from 1% to 2% by weight, based on the total weight of the confectionery slice product; and one or more of the following properties: a thickness of less than 4 mm; a non-uniform cell structure; and a breaking force of less than 2000 g, 150 g to 1500 g, 200 g to 1000 g, 300 g to 800 g, or 400 g to 600 g, as measured by a texture analyzer with a spherical probe and with a 50 kg load sensor. Confectionery products having the texture and other properties of fried potato chips or snack chips are disclosed, but the confectionery products are made from confectionery ingredients.

The application discloses edible explosive beads and a preparation method thereof. The edible explosive beads provided by the application have a hardness greater than 300g within 24h of storage under the condition of a temperature of 5-60 DEG C and a relative humidity of 25-80%RH, wherein the hardness is the maximum hardness value at 30% deformation of the edible explosive beads in a compression mode of a texture analyzer. The edible explosive beads provided by the application have good explosive taste within 24h of storage under a high-temperature and high-humidity environment. The rubber skin of the edible explosive beads obtained by the application has good heat resistance and moisture resistance, and no adhesion and no significant change in color and luster of the rubber skin occurs within 24h of storage under the condition of a temperature of 5-60 DEG C and a relative humidity of 25-80%RH.

1. The name of the design product: texture analyzer. 2. The use of the design product: the design product is used for analyzing product taste and quality control instrument. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The present invention relates to a jaw system used in food analysis for performing a biting, crushing, or comminution test in order to determine a textural property of a solid food throughout the oral process, wherein said system is compatible with all texture analyzers operating on a load-cell basis.

1. Name of the product in this design: Texture Analyzer (Chuangxing CTA-35HS). 2. Applications of this design: It is used for physical property analysis and testing of gel strength, hardness, brittleness, elasticity, toughness, cohesion, etc. in multiple industries such as food, pharmaceuticals, and cosmetics. 3. The key design features of this product are its shape. 4. The image or photograph that best illustrates the design's key features: the front view.

The utility model discloses a traditional Chinese medicine texture detection component for a texture analyzer. The traditional Chinese medicine texture detection component comprises a bending physical property testing component, a compression physical property testing component and a puncture physical property testing component, the bending physical property testing component comprises a three-point bending probe, a small-spacing three-point bending supporting beam and a large-spacing three-point bending supporting beam; the compression physical property testing component comprises a pressure plate and a compression container, the top surface of the pressure plate is fixedly connected with a connecting column, the top of the connecting column is provided with a connecting screw rod, and the pressure plate vertically slides in the compression container; the puncture physical property testing component comprises a chassis and probes of various models, a plurality of penetrating grooves are formed in the chassis, the apertures of the penetrating grooves are unequal, and the probes are arranged in one-to-one correspondence with the penetrating grooves according to sizes. Compared with a component matched with a texture analyzer in the market, the component provided by the utility model is more favorable for carrying out physical property test on the traditional Chinese medicine so as to accurately and objectively characterize the texture of the traditional Chinese medicine.

The invention discloses a rice noodle quality online detection and intelligent formula process closed-loop method based on a texture analyzer, and belongs to the technical field of starch-based food intelligent manufacturing. The method comprises the following steps: acquiring texture parameters such as hardness, rebound rate, moisture content and surface friction coefficient, generating an aggregation vector through multi-modal feature fusion in combination with formula components and optional market data, and mapping the aggregation vector into a raw material proportion and process parameters; in the optimization link, a genetic algorithm and Bayesian optimization combined strategy is adopted, online control is achieved in combination with reinforcement learning of digital twinning pre-training, and digital twinning comprises a non-Newtonian rheology and a heat transfer model so as to reduce the number of times of trial production; the method can realize that the hardness prediction error is less than or equal to 5%, the breaking strength variance is reduced by more than or equal to 20%, the energy consumption is reduced by 5-10% and the noodle changing time is about 30 minutes under the implementation conditions of the invention, and is suitable for high-precision and energy-saving production of rice noodles and other starch-based foods.

The present application relates to a kind of based on texture analyzer's globe of cauliflower texture evaluation method, belong to fruit and vegetable quality detection technical field.The method includes: cauliflower test sample preparation;Using texture analyzer to carry out TPA texture detection, obtain the hardness, cohesion, elasticity, chewiness and resilience 5 kinds of texture index data;Extract principal component;Texture comprehensive score value calculation;The establishment of globe of cauliflower texture evaluation mathematical model;Globe of cauliflower germplasm resource texture class group division.The present application carries out variance analysis, sperrman correlation analysis, linear regression analysis, principal component analysis, membership function analysis and cluster analysis to 5 texture indexes, establishes globe of cauliflower texture evaluation mathematical model, and divides the texture class group of globe of cauliflower germplasm resource.The present application provides a unified, objective method for globe of cauliflower texture quality evaluation, provides valuable data for the globe of cauliflower texture evaluation system at present stage, and can be used to study the change trend of globe of cauliflower texture, optimization planting etc..

The invention provides an ancient-method dried rabdosia lophanthide making method based on TPA texture analysis and a dried rabdosia lophanthide product, and belongs to the field of aquatic product processing. The method provided by the invention comprises the following steps: measuring water content, protein content and fat content data of fish meat; carrying out vacuum-normal pressure back infiltration circular treatment; at least three stages of gradient dehydration and pulse air supply drying are carried out in sequence; in the gradient dehydration and pulse air supply drying process, on-line sampling is carried out at a plurality of preset sampling time points, and TPA characteristic indexes of the obtained samples are measured through a texture analyzer; calculating a predicted texture quality index; the predicted texture quality index is compared with a preset target texture quality index, and a process parameter correction value of at least one stage in the dehydration and pulse air supply drying treatment process is calculated; and adjusting the process parameters of the corresponding stages based on the process parameter correction values. According to the making method and the dried fish product provided by the invention, salt reduction, nutrition retention, stable texture and high-efficiency production can be realized at the same time.