94 results about "Texture analyzer" patented technology

The invention claims a texture self-adapted video coding system, a texture self-adapted video decoding system and a texture self-adapted video coding and decoding system. The texture self-adapted video coding system includes a video coder and a coding end texture analyzer. The texture self-adapted video decoding system includes a video decoder and a decoding end texture analyzer. The texture self-adapted video coding and decoding system includes a texture self-adapted video coding system and a texture self-adapted decoding system. The texture self-adapted video coding and decoding system brings the texture feature information of video image into the video coding and decoding system to improve the compression efficiency and perceived quality of video coding.

The invention discloses a texture evaluation method for rapidly discriminating the quality of rice noodles, and the method comprises following steps of (1) utilizing a texture analyzer to detect physical properties of rice noodles with different quality after being well cooked to acquire the physical property parameters of the rice noodles, classifying the rice noodles into different grades according to the physical properties, analyzing the rice noodles according to the obtained physical property parameters, and establishing a rice noodle texture quality grade standard database; and (2) utilizing the texture analyzer to measure the physical property parameter of the rice noodles to be detected, comparing the measured physical property parameters with the physical property parameters in the rice noodle texture quality grade standard database one by one, acquiring a matching result, and obtaining the texture quality grade discrimination summary of the rice noodles. The method is rapid and convenient, and the discrimination result is objective and reliable.

The invention discloses a method for adding potato starch during processing fine dried noodles and an application. The method comprises a dough kneading procedure in the fine dried noodle production and is characterized by comprising the following steps: (1) preparing potato starch milk according to the proportion of 2-30 parts of dry potato starch powder in every 100 parts of flour; (2) adding bolded water of 90-98 DEG C into the starch milk, and fully stirring the starch milk to prepare pre-gelatinized potato starch paste; and (3) adding the starch paste and the flour into a dough kneading machine to prepare dough. The invention has simple technology and normal-temperature and normal-pressure operation, and fully utilizes the functions of thickening, jellification, adherence, film forming, and the like of the gelatinized potato starch paste; the fine dried noodles produced by the method are smooth and elastic, have the advantages of good taste, easy cook, flexibility, and the like, and have better texture index than common fine dried noodles after being tested by a texture analyzer; in addition, the potato starch is food raw material, thereby having high safety when being used as quality modifying agent of fine dried noodles, and providing a method suitable for industrialized scale production for promoting the quality improvement of basic main food such as fine dried noodles in China.

The invention discloses a method for grading crisped grass carp meat quality on the basis of a texture analyzer. The method comprises the following steps: (1) randomly collecting fresh and alive crisped grass carp samples from different aquatic product markets; (2) measuring the hardness of the crisped grass carp samples by the texture analyzer, and establishing a basic database of the crisped grass carp meat quality; (3) carrying out cluster analysis on the hardness, which is stored in the basic database, of the crisped grass carp samples by a cluster analysis method, and grading the texture quality of the crisped grass carp samples; (4) selecting the fresh and alive crisped grass carp samples to be measured, measuring the hardness of the fresh and alive crisped grass carp samples to be measured by the texture analyzer, and carrying out the cluster analysis again with the hardness of the fresh and alive crisped grass carp samples to be measured stored into the basic database established in the step (2), wherein a subgroup with the hardness of the fresh and alive crisped grass carp samples to be measured is a quality grade according to a cluster analysis grouping result. The method disclosed by the invention is simple and fast in operation and is a very practical and effective quality evaluation method.

The invention relates to a rat liver cancer model with different liver matrix hardness backgrounds and a preparation method of the rat liver cancer model. The method for preparing the rat liver cancer model with different liver matrix backgrounds is characterized by specifically comprising the following steps of: after grouping the rats, injecting pure carbon tetrachloride to an abdominal region in a hypodermic manner; injecting a carbon tetrachloride-olive oil solution to the abdominal region in the hypodermic manner; detecting through a texture analyzer to form the rat model with different liver matrix hardness; taking liver cancer cells which are in-vitro cultured and grown well and injecting the liver cancer cells to the rat to form hypodermic liver cancer cells; in-situ planting the formed liver cancer tumor source to the rat model with different liver matrix hardness to obtain the rat liver cancer model with different liver matrix hardness backgrounds. The rat liver cancer model with different liver matrix hardness backgrounds can be used for well displaying liver cancer malignant pathological characteristics under the liver matrix hardness interference, simulating and reproducing pathological characteristics of clinical liver matrix hardening background liver cancer and solving the problems that an ideal experiment system, an animal model and the like are lacked in reaching the development of the liver cancer due to the liver matrix hardness changes.

The invention discloses a method for using microwave spraying freeze-drying to intelligently detect the moisture content and texture in a high-sugar fruit, and belongs to the technical field of intelligent identification of fruit and vegetable drying quality. The method adopts the microwave spraying freeze-drying technique to dry fresh fruits and vegetables, fruit and vegetable samples after beingcleaned, peeled and denucleated and cut into blocks are subjected to quick-freezing treatment for 2 hours at the temperature of -67 DEG C, after that, microwave spraying freeze-drying is conducted till drying is ended. Periodic sampling is conducted in the freeze-drying process, the samples are subjected to low field nuclear magnetic resonance analysis, the hardness of the materials is measured by using a texture analyzer, meanwhile the moisture content is measured, and a relation equation between the nuclear magnetism response signal parameters and the moisture content and the hardness of the materials is built up. By utilizing the low field nuclear magnetic resonance technique, the method solves the technical problem of drying quality detection in an original fruit and vegetable dryingprocess on the basis that the fruit shape is guaranteed to the largest extent, undamaged, convenient, rapid and intelligent detection is achieved, the detection working efficiency and product integrity are improved, and the quality change in the drying process is effectively monitored.

The invention discloses a determination method for texture properties of a meat product. The method comprises the following steps: 1) preparing meat samples from a meat product and detecting the meat samples with a texture analyzer; 2) carrying out curve fitting by using MATLAB so as to obtain a stress curve of the samples, calculating a function of curvature of each point on the stress curve, carrying out fitting on the calculated curvature so as to obtain a curvature curve and screening out indexes consisting of X1, X2, X2-X1 and Y2 on the curves; and 3) reflecting hardness, cohesiveness, gumminess and chewiness of the meat product by using the indexes consisting of X1, X2, X2-X1 and Y2, wherein the greater the indexes are, the better the hardness, the cohesiveness, the gumminess and the chewiness are. According to the invention, the effective indexes used for determination of continuous stress are screened out, which is beneficial for improvement and standardization of texture determination of meat products, and the problem of lacking of effective indexes in texture determination of meat products under the condition of continuous stress is overcome.

The invention provides a detection and evaluation method for the anti-adhesion property of tipping paper for cigarettes. The detection and evaluation method is characterized in that a pretreated sample is stretched at a fixed speed and a fixed height through a texture analyzer, and the anti-adhesion property of the tipping paper for the cigarettes is represented by recording peak values of force in a stretching process. The stripping force of the pretreated tipping paper is tested; according to the correlation between the stripping force and the anti-adhesion property of the tipping paper, thedifference in anti-adhesion property of the tipping paper is measured in a quantitative way; therefore, a data support is provided for detecting and determining the anti-adhesion property of the tipping paper.

The invention discloses a physical checking method for melting property of citrus fruit. The method comprises the following steps: firstly, carrying out sample treatment on three varieties including sugar oranges, early-ripe Nanfeng tangerines 97-1 and small-fruit Nanfeng tangerines 97-2, then determining different capsule dressing texture indexes by adopting a texture analyzer, and finally counting and analyzing data. According to the invention, the melting property of citrus is researched by adopting the texture analyzer instead of sensory evaluation, the determination result is objective and accurate; the operation is rapid; a plurality of evaluation indexes can be obtained by once determination.

The invention discloses a green-protecting and brittleness-keeping production process of cress. The cress is prepared by mixing cress, salt, monosodium glutamate, a spice mixture, plant oil, sesame oil seasoning, citric acid, zinc acetate, calcium chloride, disodium hydrogen phosphate, sodium dihydrogen phosphate, hydrogen peroxide, guaiacol, nitric acid and hydrochloric acid according to a certain ratio. Equipment and instruments used in the production process comprise an ultraviolet and visible spectrophotometer, a texture analyzer, a color difference meter, a freezing centrifuge, a pulping machine, a pH meter and an electronic balance. By taking the corresponding technical measures, ideal green-protecting and brittleness-keeping effects can be achieved; by taking reasonable technical measures, various negative factors are effectively controlled, the nutritional value and sensory quality of a product are kept to the maximum extent, and healthy and delicious fruit and vegetable products are provided for customers.

The invention discloses a tobacco leaf brittleness detection method which comprises the following steps: A: clipping and cutting to-be-detected tobacco leaves; B: performing moisture equilibrium treatment on the clipped tobacco leaves; C: using the drying oven method to measure moisture in the tobacco leaves and tobacco shred after the moisture equilibrium treatment performed in step B, and recording; D: utilizing a texture analyzer and the TPA test to measure the texture properties of the tobacco leaves on the condition and reading the brittleness value A1; E: repeating step D for N-1 times, recording the brittleness value An every time, averaging the brittleness values of N times through the texture analyzer, so as to obtain the final brittleness value. According to the invention, the TA-XT2 texture analyzer is utilized, and the TPA classic evaluation method is adopted to evaluate the brittleness of tobacco leaves (shred), and the tobacco leaf brittleness detection method is established. The method is a beneficial supplementation for tobacco leaf physical property in the tobacco industry. With addition of the detection method, the external force received by the tobacco leaves during the processing process is known in a more comprehensive manner, so that the processing quality and the processing level can be improved easily.

The invention relates to a method for measuring puncture strength of tobacco. The method is characterized in that: the puncture force of puncturing the tobacco by a probe is measured by using a texture analyzer and giving a certain initial speed to the puncturing probe, wherein the puncture force is the puncture strength of the tobacco. The method particularly comprises the following steps: (1) selecting a tobacco sample; (2) balancing water of the tobacco sample; (3) preparing the sample; (4) fixing the test sample; (5) setting measurement parameters of the texture analyzer; and (6) measuring the puncture strength and representing the measuring result. The method has the biggest characteristics that: according to research on the mechanical property of the tobacco and measurement of the puncture strength of the tobacco, the research range of the physical properties of the tobacco is widened, the mechanical property of the tobacco is objectively represented, and data support is provided for research on crushing and processing resistance of the tobacco in the processing procedure of cigarettes.

The invention discloses a method for quantitatively detecting the water retaining capability of a plant leaf. The method comprises the following steps that a to-be-detected plant leaf is soaked in water after being cleaned, the leaf is taken out from the water after a period of time, and the moisture on the surface of the leaf is absorbed to be dry; the maximum compression internal force of the leaf after being dehydrated for one hour is detected by using a texture analyzer, and the limit stress of the leaf at different dehydrated moments is calculated; the water potential and physical capacitance of the leaf at the different dehydrated moments are detected respectively, and the tensity of the leaf is calculated; the rigidity of the plant leaf at the different dehydrated moments is calculated according the limit stress and the leaf tensity; and the rigidity of the plant leaf at the zero moment is taken as a reference, the plant relative leaf rigidity at the different dehydrated momentsis calculated, and the accumulated relative leaf rigidity at the different dehydrated moments is obtained by adding the plant relative leaf rigidity at the different dehydrated moments. The water retaining capability of different plant leaves are quantified by comparing the accumulated relative leaf rigidity of different plants. The method is easy and rapid in detection process and high in resultaccuracy, and the drought resistant capability of different plants can be compared quantitatively according to the water retaining capability of leaves.

The invention belongs to the agricultural products physico-mechanic detection field, and relates to a detection method for betel nut fiber softness, slitting the areca nut into sample along with the fiber texture and based on the center axis, connecting the texture analyzer with three point bending testing apparatus, putting the betel nut between the supporting vertical walls of three point bending testing apparatus with the concave surface facing up, and adopting three point method for testing, using the formula to calculate the elasticity modulus of betel nut fiber layer, taking elasticity modulus as the measurement criteria of sample softness. The detection method for betel nut fiber softness adopts elasticity modulus as the measurement criteria of sample softness and standard three point testing method as the detection method, which solves the defect of taking the traditional mouth chewing sensory for softening effect evaluation, provides scientific qualitative detection method for betel nut production, processing and quality assessment, and lays a significant theoretical basis for the development of betel nut processing subject.

A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, whereby shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes.

The invention discloses a method for evaluating citrus chewiness. The method comprises the following steps: putting a citrus on a test platform of a texture analyzer, performing a compression test twice to obtain TPA texture characteristic information, analyzing the obtained texture characteristic information to find texture characteristic information data related to citrus chewiness, and obtaining the chewiness characteristic of the tested citrus through a correction model. The method can determine citrus chewiness, is rapid and convenient in operation, avoids interference of human factors during sensory analysis, and is objective and accurate in results.

The invention discloses a rice sensory evaluation instrument, rice texture characteristic replacement sensory evaluation and a testing method. The testing method is used for testing the texture characteristics of rice, and belongs to the technical field of food detection, which solves the problems that the testing method of the texture characteristics in the prior art has unstable test results andlarge deviation of test data. The method of the present invention comprises the following steps: 1) a rice sampling step, taking out a specified amount of rice from a cooking utensil and cooling therice; 2) a sample preparation step: preparing a rice cake sample by using the cooled rice; 3) a sample testing step: placing the rice cake sample on a texture analyzer, applying a test probe of the texture analyzer to apply the pressure the upper surface of the rice cake sample, and obtaining the texture parameter of the rice cake sample, wherein the test probe has an action area on the rice cakesample which is larger than the upper surface area of the rice cake sample.

The invention discloses a method for detection of cauliflower ball-flower tightness and belongs to the technical field of determination of physical properties of agricultural products. The method comprises the following steps of 1, ball-flower sample collection, 2, detection sample preparation, 3, texture analyzer detection parameter setting, 4, detection sample fixing, and 5, detection result description. The method enriches a cauliflower ball-flower quality evaluation system and provides theoretical basis and technological means for reasonable guidance of production and consumption and for cauliflower breeding research.

The invention provides a method for determining adhesion between papermaking-reconstituted tobacco slices. The method comprises steps as follows: 1) after a tobacco slice is cut and balanced, a firstto-be-determined slice and a second to-be-determined slice are obtained; 2) a test probe is mounted above a test platform of a texture analyzer, the texture analyzer is started for testing, and a blank value is obtained; 3) the upper surface of the first to-be-determined slice is fixed on the bottom surface of the test probe, the lower surface of the second to-be-determined slice is fixed on the test platform, the lower surface of the first to-be-determined slice is matched with the upper surface of the second to-be-determined slice, the texture analyzer is started for testing, and a detectionvalue is obtained; 4) the detection value and the blank value are subjected to difference value calculation, and an adhesion value between the tobacco slices is obtained. By means of the method for determining adhesion between the papermaking-reconstituted tobacco slices, adhesion data between the two slices are acquired, the detection blank of adhesion between the slices is filled up, and basicdata support is provided for bale breaking cakes of the slices.

The invention relates to an identification method for the texture and quality of ErJiao dates. The method includes the steps of: taking known and different grades of ErJiao date samples; establishinga puncture model of an ErJiao date texture analyzer; conducting physical property determination on the ErJiao date samples by the puncture model, analyzing the obtained physical parameters, and establishing a grade standard database of ErJiao date texture and quality; taking to-be-determined ErJiao dates, and determining the physical parameters of the to-be-determined ErJiao dates with the puncture model, comparing the determined physical parameters with physical parameters in the grade standard database to acquire a matching result, thus obtaining the grade identification conclusion about thetexture and quality of ErJiao dates. The invention establishes a rapid identification method for the texture and quality of ErJiao dates, provides an objective and rapid identification method for thetexture and quality of ErJiao dates, and is conducive to standardized production.

The invention discloses a medicinal material moistening degree detection method based on moisture distribution state and texture change, and belongs to the field of traditional Chinese medicines, andcomprises the following steps of: 1, moistening dried root, rhizome and fruit medicinal materials for different time to respectively obtain medicinal material samples moistened at different time; 2, carrying out a shear test on the medicinal material samples moistened at different times in the step 1 by using a texture analyzer, obtaining a shearing test curve, and carrying out characteristic determination on the medicinal material sample according to the shearing test curve, wherein the shearing test curve is used for representing the change condition of the sensing stress value of the medicinal material sample. The detection method can rapidly, accurately and objectively represent the texture change of the medicinal material in the moistening process.