CN109709132A - A kind of device and method of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character - Google Patents
A kind of device and method of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character Download PDFInfo
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Abstract
A kind of device and method of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character, belongs to fruit and vegetable dryness intelligent detection technology field.The device includes the infrared countercurrent system of intermediate waves, low field nuclear-magnetism automatic checkout system, offset minimum binary intelligent analysis system, graphic user interface, electronic unit regulation and control system, auxiliary device.This method establishes the relationship of dry products low field nuclear-magnetism relaxation time signal and peak area signal and fruits and vegetables shrinking percentage in the drying process under different dry temperature strip parts using LF-NMR and PLS, it is analyzed by offset minimum binary intelligent analysis system, heating parameters in the infrared convective drying of feedback regulation intermediate waves, improve the quality of product.The intelligent online detection and regulation of shrinking percentage during fruits and vegetables infra-red drying of the invention, it can reach quick, lossless intelligent measurement and precisely judgement, product integrality is maintained while improving detection efficiency, strong technical support is provided for industrialized fruit and vegetable dryness.
Description
Technical field
The present invention relates to a kind of device and methods of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character, main to use
In the infra-red drying of fruits and vegetables, belong to fruit and vegetable dryness intelligent detection technology field.
Background technique
Drying can effectively extend the shelf-life of fruits and vegetables by reducing moisture content.Therefore, drying can inhibit micro- life
Object growth, enzymatic activity and various moisture are reaction (P.Garc í a-Segovia, A.Andr é s-Bello, the J.Mart í mediated
nez-Monzó.Rehydration of air-dried Shiitake mushroom (Lentinus edodes)caps:
Comparison of conventional and vacuum water immersion processes[J].LWT-Food
Science and Technology,2011,44(2):0-488.).Recently, infra-red radiation (IR) is dry because of its unique advantage
Increasingly it is taken seriously.Infra-red drying is high-efficient, and energy consumption is lower, dry products qualities are good.IR is dry, and also referred to as heat radiation is dry
It is dry, material to be dried is transferred heat in the form of radiation energy.In order to improve drying efficiency and accelerate drying process, we
Take the drying mode of the infrared convection current of intermediate waves.
Some scholars study the volume contraction of food in drying process, including potato (Mkhraisheh M
A,Cooper T J R,Magee T R A.Shrinkage Characteristics of Potatos Dehydrated
Under Combined Microwave and Convective Air Conditions[J].Drying Technology,
1997,15 (3-4): 20.), apple (Influence of process control strategies on drying
kinetics,colour and shrinkage of air dried apples[J].Applied Thermal
Engineering, 2014,62 (2): 455-460.) and fig (Bennamoun L, Belhamri A.Mathematical
description of heat and mass transfer during deep bed drying:Effect of
product shrinkage on bed porosity[J].Applied Thermal Engineering,2008,28(17):
2236-2244.).The shrinkage phenomenon that fruits and vegetables occur in the drying process can seriously affect the acceptable degree of consumer.Material
It shrinks and deforms the generation for being often as microstructure stress, i.e., caused by the variation of the gradation of moisture during water evaporation.
Khan and Karim (Khan M I H, Karim M A.Cellular water distribution, transport, and
its investigation methods for plant-based food material[J].Food Research
International, 2017,117,266-273.) Free water is not easy the migration of circulating water and may cause contraction in discovery product.
Mahiuddin et al. (Md M, Khan M I H, Kumar C, et al.Shrinkage of Food Materials
During Drying:Current Status and Challenges[J].Comprehensive Reviews in Food
Science and Food Safety, 2018.) it is reported that the structural rigidity of cell tissue can prevent the receipts in drying process
Contracting, this depends on cell water distribution and its feature.Joardder et al. (Joardder M U H, Kumar C, Karim M
A.Prediction of porosity of food materials during drying:Current challenges
and future directions[J].Critical Reviews in Food Science&Nutrition,2017(3),
1-12.) it has also been found that the migration of a large amount of cellular waters leads to cellular contraction in drying process.Therefore, the research of water translocation is for pre-
The contraction surveyed in food drying process is vital.Some experiments show that the contraction of product is also related with its water content.So
And traditional shrinking percentage measurement method is not only laborious and time-consuming.Nowadays, it is dry to have been widely used for quantization for nuclear magnetic resonance (NMR)
The variation of water transform and distribution during dry.(Khan M I H, Wellard R M, Nagy the S A, et such as Khan
al.Experimental investigation of bound and free water transport process
during drying of hygroscopic food material[J].International Journal of
Thermal Sciences, 2017,117:266-273.) it uses1H-NMR T2Relaxation mensuration has studied different type water in apple
The migration mechanism of the different phase of fruit and potato tissue drying.According to the chemical environment of proton, different types of water can lead to
Cross different T2(lateral relaxation time) classification.The application such as Cheng low-field nuclear magnetic resonance (LF-NMR) detection Pacific oyster exists
Moisture distribution and mobility (Cheng S, Zhang T, Yao L, et al.Use of low field-NMR in drying process
and MRI to characterize water mobility and distribution in Pacific oyster
(Crassostrea gigas)during drying process[J].Drying Technology,2018,36,630-
636.).Li et al. (Li L, Zhang M, Bhandari B, et al.LF-NMR online detection of water
dynamics in apple cubes during microwave vacuum drying[J].Drying Technology,
2018:1-10.) LF-NMR also has been used in the research of on-line checking apple block hydrodynamics in microwave-vacuum drying.
Cui Li etc. (number of patent application: 201710547237.5) discloses a kind of nothing of moisture distribution in Radix Salviae Miltiorrhizae drying process
Detection method is damaged, T is obtained by low-field nuclear magnetic resonance technology2Spectrogram and proton density weighted image, and then obtain different dryings
Time, different drying temperature Radix Salviae Miltiorrhizae sample combination water, be not easy the distribution of circulating water and Free water.The invention it is main
Purpose is the moisture distribution situation quickly and effectively detected in Radix Salviae Miltiorrhizae drying process by nuclear magnetic resonance, quickly to determine Radix Salviae Miltiorrhizae
Drying process provides basis.And the present invention then passes through the low field constants of nuclear magnetic resonance during fruit and vegetable dryness and the relationship between shrinking percentage
The foundation for carrying out model, to predict the situation of change of fruits and vegetables shrinking percentage, and then can adjust the parameter setting of drying process in real time.
Li great Jing etc. (number of patent application: 201510967968.6) is disclosed a kind of dry based on moisture distribution characterization far infrared
The method of the dry terminal of dry agaricus bisporus.The agaricus bisporus piece in drying process is scanned by low-field nuclear magnetic resonance technology, according to freedom
Water relaxation area determines dry terminal.With traditional baking oven measurement moisture content come compared with determining dry terminal, low field nuclear-magnetism
Technical operation is easy, saves drying time.The invention, which is laid particular emphasis on using low field nuclear-magnetism technology, determines dry terminal, and of the invention
The variation of the shrinking percentage of fruits and vegetables during medium and short-wave infrared drying is then detected using low field nuclear-magnetism technology, it is therefore intended that by low
Field nuclear-magnetism detection shrinking percentage carrys out feedback regulation drying condition, it is ensured that the better quality of final products.
Zhang Min etc. (number of patent application: 201810301119.0) discloses a kind of spouted high sugar of freeze-drying intelligent measurement of microwave
The method of fruit moisture content and texture.By to sampling interim in the spouted freeze-drying of microwave carry out low field nmr analysis and hardness,
The relation equation of nuclear-magnetism response signal parameter and material water ratio and hardness is established in the measurement of moisture content.The invention stresses
The detection of moisture content and hardness property in freeze-drying process, and the present invention stresses fruits and vegetables fruits and vegetables during infrared convective drying
The research of shrinkage character detects the contraction situation during fruit and vegetable dryness by low field constants of nuclear magnetic resonance, for entire dried
The real-time adjusting of journey has a very important significance.
It is some examples using low field nuclear-magnetism technology to be carried out non-destructive testing to dry materials process above, with these realities
The method of example report is compared, and method of the invention utilizes the pass of shrinking percentage during low-field nuclear magnetic resonance technology and fruit and vegetable dryness
System, establishes PLS regression model, and the shrinking percentage of fruits and vegetables is then predicted by low field constants of nuclear magnetic resonance, realizes quick, lossless, real-time
Detection.
Summary of the invention
The intelligent detecting method for the drying fruits and vegetables shrinkage character based on low field nuclear-magnetism that the object of the present invention is to provide a kind of and
Device.The device includes medium and short-wave infrared drying system, low field nuclear-magnetism automatic checkout system, partial least-squares regression method analysis system
System, graphic user interface, electronic unit regulation and control system, auxiliary device.This method uses the infrared contracurrent system pair of intermediate waves
Fruits and vegetables are dried, and at regular intervals, sampling carries out low-field nuclear magnetic resonance analysis and the measurement of shrinking percentage.It will be measured low
Field constants of nuclear magnetic resonance and shrinking percentage parameter integration establish the correspondence between it to offset minimum binary (PLS) intellectual analysis database
Relationship and model, shrinking percentage prediction and judgement for new sample；And then adding in the infrared convective drying of feedback regulation intermediate waves
Thermal parameter improves the final quality of dry products.
Technical solution of the present invention:
A kind of device of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character, which includes drying chamber 1, iron wire
Net 2, temperature sensor 3, infrared lamp 4, convection current air port 5, control panel 6, Wind speed switch 7, temperature switch 8, wind speed adjust rotation
Button 9, blower 10, air inlet 11, gas outlet 12, magnet cabinet 13, carriage 14, material 15, objective table 16 and graphical user circle
Face 17；
The horizontally arranged wire netting 2 of the drying chamber 1, wire netting 2 are the small iron that can move up and down by 16
Silk screen objective table 16 is constituted, and material 15 is placed on objective table 16, and infrared lamp 4 is arranged in the top of wire netting 2, and the temperature passes
Sensor 3 is set near material 15, and is connected with the graphic user interface 17 outside drying chamber 1, and real-time detection temperature is used for；
1 inner tip of drying chamber is uniformly arranged convection current air port 5, and convection current air port 5 is connected to the blower 10 outside drying chamber 1, convection current air port 5
For blasting air into drying chamber 1；The side of drying chamber 1 opens up air inlet 11 and gas outlet 12, is respectively used in drying chamber 1
Air into and out；Outer surface setting control panel 6, Wind speed switch 7, temperature switch 8 and the wind speed of drying chamber 1 adjust rotation
Button 9, wherein control panel 6 is for regulating and controlling the drying temperature in drying chamber 1；Wind speed switch 7 is for regulating and controlling the switch of blower 10；
Temperature switch 8 is used to adjust the heating and disconnection of infrared lamp；Wind speed adjusting knob 9 is for regulating and controlling the wind speed size of blower 10；
The magnet cabinet 13 is set to the lower section of drying chamber 1, the carriage 14 and load by carriage 14
Object platform 16 is connected, and carriage 14 switches in drying chamber 1 and magnet cabinet 13 with dynamic object stage 16, realizes low field in drying process
The real-time analysis of nuclear magnetic resonance；
The graphic user interface 17 is connected with low field nuclear-magnetism processor, the low field nuclear-magnetism for acquiring magnet cabinet 13
Signal parameter establishes fruits and vegetables in during short infrared convective drying in conjunction with the dried material shrinking percentage parameter that measures of experiment
Shrinking percentage prediction model.
When being tested using the device, material 15 is placed on the small objective table 16 of wire netting 2, control plane is passed through
The dry required temperature of the setting of plate 6, then the wind speed required when dry by the setting of wind speed adjusting knob 9, then opens temperature
Switch 8 and Wind speed switch 7 start drying experiment.When needing to sample progress low field nmr analysis, pass through carriage 14, drop
Low objective table 16, makes it into the magnet cabinet 13 of low field nuclear-magnetism, carries out the detection of low field nuclear-magnetism to material 15.After detection,
By carriage 14, objective table 16 is risen to the height of original wire netting 2, continues drying process.
A kind of method of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character, comprising the following steps:
(1) fruits and vegetables pre-process:
Cleaning: fruit and vegetable materials are cleaned through clear water, remove the impurity on surface；
Cutting: the fruit and vegetable materials after cleaning is drained are cut into blocky or section shape；
Color protection: the fruits and vegetables after cutting are subjected to blanching color protection treatment, then drains, waits to be dried；
(2) step (1) resulting fruit and vegetable materials uniformly the infrared normal pressure convective drying of intermediate waves: are laid in mesh screen production
On dry pallet, drying temperature is set, drying is started, during intermediate waves infrared normal pressure convective drying, carries out stage and take
Sample；
(3) the low-field nuclear magnetic resonance analysis in drying process: carrying out low-field nuclear magnetic resonance analysis to the fruit and vegetable materials of acquisition,
Obtain the spin spinrelaxation T of fruits and vegetables sample2Curve and every response signal parameter；Every response signal parameter includes
Lateral relaxation time and peak area, the lateral relaxation time include in conjunction with water relaxation time T21, are not easy the circulating water relaxation time
Totally 3 kinds of T22, Free water relaxation time T23；The peak area include in conjunction with water peak area A21, be not easy circulating water peak area A22,
Totally 4 kinds of peak area A of Free water peak area A23 and whole water；
(4) using displacement method the fruit and vegetable materials of acquisition the shrinking percentage analysis in drying process: are carried out with the measurement of shrinking percentage；
(5) foundation of the PLS shrinking percentage prediction model based on low field nuclear-magnetism: low field nuclear magnetic signal ginseng is obtained by step (3)
Number, and dried material shrinking percentage parameter is obtained by step (4)；It is short infrared to draining off in that fruits and vegetables are established using offset minimum binary
PLS shrinking percentage prediction model during dry；
(6) model measurement and intelligent control: carrying out real-time low-field nuclear magnetic resonance analysis to the fruits and vegetables sample in drying, will divide
The incoming PLS shrinking percentage prediction model obtained by step (5) of analysis data, predicts the shrinking percentage of current fruits and vegetables sample, to judge reality
When drying condition it is whether optimal, according to result adjust infrared heating parameter.
Further, in the step (1), the fruit and vegetable materials be cut into 1 × 1 × 0.5cm cubic block or 4~
The section shape of 5cm, blanching solution NaHCO3PH value is adjusted to 7.8-8.0.
Further, in the step (2), the drying temperature is 40~70 DEG C, the time interval of stage sampling
For 15min.
Further, in the step (3), the parameter setting of the low-field nuclear magnetic resonance analysis are as follows: magnet temperature is permanent
32 DEG C, waiting time TW=4000ms, scanning times NS=16 of temperature, time echo TE=1.0ms, number of echoes NECH=1500.
Further, in the step (4), displacement method are as follows: be situated between using the glass microballoon of diameter 0.1mm as substitution
Total volume is V by matter1Bead be put into measurement pipe, V1Less than the 2/3 of measurement pipe, V is then poured out1/ 2 bead；?
After placing fresh/drying sample, the V that will pour out1/ 2 beades are refunded in measurement pipe；The total volume of bead and sample is denoted as V2；
The volume of sample is by V2And V1Difference calculate.The calculation formula of shrinking percentage are as follows:Wherein,
V0Indicate the volume of fresh fruit of vegetables raw material, VtIndicate the volume of the fruits and vegetables sample of real-time monitoring.
Further, in the step (5), the Partial Least Squares sieves optimized parameter by crosscheck
Choosing, the low field nuclear magnetic signal parameter and shrinking percentage parameter are not less than 90 groups.
Beneficial effects of the present invention:
(1) present invention detects the shrinking percentage situation of change during fruit and vegetable dryness using low-field nuclear magnetic resonance technology, real
Quick, lossless, high-precision effectively detection in real time is showed.
(2) present invention realizes the integral fusion of medium and short-wave infrared drying Yu low field nuclear-magnetism detection technique, has reached dry
On-line real-time measuremen and the automatic regulation requirement of dry process.
(3) shrinking percentage changes during method proposed by the present invention accurately can effectively judge fruit and vegetable dryness, for industry
Intelligent realize of fruit and vegetable dryness process is laid a good foundation.
Detailed description of the invention
Fig. 1 is the intelligent detection device of the infra-red drying fruits and vegetables shrinkage character based on low field nuclear-magnetism.
Fig. 2 is the measured value and predicted value correlation of the Cordyceps militaris shrinking percentage based on offset minimum binary.Wherein, (a) is base
It is (b) predicted value of the Cordyceps militaris shrinking percentage based on offset minimum binary in the measured value of the Cordyceps militaris shrinking percentage of offset minimum binary.
Fig. 3 is the measured value and predicted value correlation of the green vegetables stalk shrinking percentage based on offset minimum binary.Wherein, (a) is
The measured value of green vegetables stalk shrinking percentage based on offset minimum binary is (b) the green vegetables stalk shrinking percentage based on offset minimum binary
Predicted value.
In figure: 1 drying chamber；2 wire nettings；3 temperature sensors；4 infrared lamps；5 convection current air ports；6 control panels；7 wind speed
Switch；8 temperature switches；9 wind speed adjusting knobs；10 blowers；11 air inlets；12 gas outlets；13 magnet cabinets；14 carriages；15
Material；16 objective tables；17 graphic user interfaces.
Specific embodiment
Technical solution of the present invention is further detailed below in conjunction with specific embodiments and the drawings.
Embodiment 1: the intelligent detecting method and device of the drying Cordyceps militaris shrinkage character based on low field nuclear-magnetism
1. the detection of Cordyceps militaris intermediate waves infrared convective drying and low field nuclear-magnetism, shrinking percentage: selection is fresh, color is uniform,
Diameter is 2~3mm, and length is that the fruiting bodies of cordyceps militaris 100g of 5~6cm having no mechanical damage is cleaned, attached to remove surface
Impurity.After draining its surface residual moisture, uniformly it is laid on the drying pallet of mesh screen production.It is arranged infrared to draining off
40,50,60 and 70 DEG C of dry temperature samples every 15min and carries out the analysis of low-field nuclear magnetic resonance and the measurement of shrinking percentage, until reaching
To dry terminal.
2. the foundation of model: the spin spinrelaxation of Cordyceps militaris in drying process and peak area data are passed through with shrinking percentage
Meterological software is fitted, with nuclear magnetic signal (T21、T22、T23、A21、A22、A23And AAlways) be PLS input parameter, shrinking percentage
For output parameter, the calibration set of shrinking percentage and the regression model of validation-cross collection are established.As shown in Fig. 2, Cordyceps militaris drying process
The PLS regression model of middle shrinking percentage, training set Rc2It is 0.9045.
3. test and the intelligent control of model: the Cordyceps militaris sample for randomly selecting 30 groups of different in moisture contents in dry passes through certainly
Dynamic sampling system carries out low-field nuclear magnetic resonance analysis, and the Cordyceps militaris PLS shrinking percentage analysis model being set up predicts current contraction
Rate situation, to adjust the parameter setting of infrared convective drying according to result.The PLS regression model calibration set of shrinking percentage and interaction are tested
The result for demonstrate,proving collection is close, verifies the coefficient R of collectionp 2It is 0.9035, root-mean-square error RMSEC and prediction standard difference RMSEP divide
Not Wei 7.5146% and 7.6681%, it is smaller, illustrate that low-field nuclear magnetic resonance combination PLS regression model can accurately predict pupa
Shrinking percentage variation in cordyceps sinensis drying process.
Embodiment 2: the intelligent detecting method and device of the drying Brassica rapa L stalk shrinkage character based on low field nuclear-magnetism
1. the detection of Brassica rapa L stalk intermediate waves infrared convective drying and low field nuclear-magnetism, shrinking percentage: selecting fresh, maturity
Unanimously, the Brassica rapa L having no mechanical damage is raw material；Green vegetables stem is then cut into the small fourth of regular shape；Blanching color protection: NaHCO is used3It will
Blanching is transferred to 7.5~8.0 with water pH, and the temperature of blanching water is 100 DEG C, and the time is 60~120s.Green vegetables stem after blanching is immediately
It is put into tap water cooling.After draining its surface residual moisture, uniformly it is laid on the drying pallet of mesh screen production.It is arranged red
40,50,60 and 70 DEG C of outer convective drying temperature samples every 15min and carries out the analysis of low-field nuclear magnetic resonance and the survey of shrinking percentage
It is fixed, until reaching dry terminal.
2. the foundation of model: the spin spinrelaxation of green vegetables stem in drying process and peak area data are passed through with shrinking percentage
Meterological software is fitted, with nuclear magnetic signal (T21、T22、T23、A21、A22、A23And AAlways) be PLS input parameter, shrinking percentage
For output parameter, the calibration set of shrinking percentage and the regression model (80 groups of data) of validation-cross collection are established.As shown in figure 3, green vegetables
The PLS regression model of shrinking percentage, training set Rc during stem is dry2It is 0.900.
3. test and the intelligent control of model: the green vegetables stem sample for randomly selecting 30 groups of different in moisture contents in dry passes through certainly
Dynamic sampling system carries out low-field nuclear magnetic resonance analysis, and the Cordyceps militaris PLS shrinking percentage analysis model being set up predicts current contraction
Rate situation, to adjust the parameter setting of infrared convective drying according to result.The phase relation of the PLS regression model verifying collection of shrinking percentage
Number Rp 2It is 0.859, root-mean-square error RMSEC and prediction standard difference RMSEP are respectively 6.901% and 8.37%, smaller, explanation
Low-field nuclear magnetic resonance combination PLS regression model can accurately predict the variation of the shrinking percentage during green vegetables stem is dry.
Claims (10)
1. a kind of device of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character, which is characterized in that the device includes dry
Dry chamber (1), wire netting (2), temperature sensor (3), infrared lamp (4), convection current air port (5), control panel (6), Wind speed switch
(7), temperature switch (8), wind speed adjusting knob (9), blower (10), air inlet (11), gas outlet (12), magnet cabinet (13), cunning
Dynamic device (14), material (15), objective table (16) and graphic user interface (17)；
Objective table (16) are arranged in the surface of the horizontally arranged wire netting (2) of the drying chamber (1), wire netting (2), loading
Material (15) are placed on platform (16), infrared lamp (4) are arranged in the top of wire netting (2), and the temperature sensor (3) is set to
Near material (15), and the graphic user interface (17) external with drying chamber (1) is connected, and is used for real-time detection temperature；It is dry
Chamber (1) inner tip is uniformly arranged convection current air port (5), and convection current air port (5) blower (10) external with drying chamber (1) is connected to, right
Stream air port (5) is used to blast air into drying chamber (1)；The side of drying chamber (1) opens up air inlet (11) and gas outlet (12),
Be respectively used to drying chamber (1) interior air into and out；Control panel (6), Wind speed switch are arranged in the outer surface of drying chamber (1)
(7), temperature switch (8) and wind speed adjusting knob (9), wherein control panel (6) is for regulating and controlling the dry temperature in drying chamber (1)
Degree；Wind speed switch (7) is for regulating and controlling the switch of blower (10)；Temperature switch (8) is for regulating and controlling the heating of infrared lamp (4) and breaking
It opens；Wind speed adjusting knob (9) is for regulating and controlling the wind speed size of blower (10)；
The magnet cabinet (13) is set to the lower section of drying chamber (1), the carriage (14) by carriage (14)
It is connected with objective table (16), carriage (14) band dynamic object stage (16) switching in drying chamber (1) and magnet cabinet (13) is realized
The real-time analysis of low-field nuclear magnetic resonance in drying process；The graphic user interface (17) is connected with low field nuclear-magnetism instrument, uses
In the low field nuclear magnetic signal parameter for acquiring magnet cabinet (13) in conjunction with the dried material shrinking percentage parameter that experiment measures, fruit is established
Shrinking percentage prediction model of the vegetable in during short infrared convective drying.
2. a kind of method of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character using claim 1 described device,
Characterized by comprising the following steps:
(1) fruits and vegetables pre-process:
Cleaning: fruit and vegetable materials are cleaned through clear water, remove the impurity on surface；
Cutting: the fruit and vegetable materials after cleaning is drained are cut into blocky or section shape；
Color protection: the fruits and vegetables after cutting are subjected to blanching color protection treatment, then drains, waits to be dried；
(2) step (1) resulting fruit and vegetable materials uniformly the infrared normal pressure convective drying of intermediate waves: are laid in the drying of mesh screen production
On pallet, drying temperature is set, drying is started, during intermediate waves infrared normal pressure convective drying, carries out interim sampling；
(3) the low-field nuclear magnetic resonance analysis in drying process: low-field nuclear magnetic resonance analysis is carried out to the fruit and vegetable materials of acquisition, is obtained
The spin spinrelaxation T of fruits and vegetables sample2Curve and every response signal parameter；Every response signal parameter includes laterally
Relaxation time and peak area, the lateral relaxation time include in conjunction with water relaxation time T21, be not easy circulating water relaxation time T22,
Totally 3 kinds of Free water relaxation time T23；The peak area includes in conjunction with water peak area A21, is not easy circulating water peak area A22, freedom
Totally 4 kinds of peak area A of water peak area A23 and whole water；
(4) using displacement method the fruit and vegetable materials of acquisition the shrinking percentage analysis in drying process: are carried out with the measurement of shrinking percentage；
(5) foundation of the PLS shrinking percentage prediction model based on low field nuclear-magnetism: obtaining low field nuclear magnetic signal parameter by step (3), with
And dried material shrinking percentage parameter is obtained by step (4)；Fruits and vegetables short infrared convective drying mistake in is established using offset minimum binary
PLS shrinking percentage prediction model in journey；
(6) model measurement and intelligent control: real-time low-field nuclear magnetic resonance analysis is carried out to the fruits and vegetables sample in drying, number will be analyzed
According to the incoming PLS shrinking percentage prediction model obtained by step (5), the shrinking percentage of current fruits and vegetables sample is predicted, it is dry in real time to judge
Whether dry condition is optimal, adjusts infrared heating parameter according to result.
3. according to the method described in claim 2, it is characterized in that, the fruit and vegetable materials are cut into 1 in the step (1)
The cubic block of × 1 × 0.5cm or the section shape of 4~5cm, blanching solution NaHCO3PH value is adjusted to 7.8-8.0.
4. according to the method in claim 2 or 3, which is characterized in that in the step (2), the drying temperature is 40
~70 DEG C, the time interval of stage sampling is 15min.
5. according to the method in claim 2 or 3, which is characterized in that in the step (3), the low-field nuclear magnetic resonance
The parameter setting of analysis are as follows: 32 DEG C of magnet temperature constant temperature, waiting time TW=4000ms, scanning times NS=16, time echo
TE=1.0ms, number of echoes NECH=1500.
6. according to the method described in claim 4, it is characterized in that, the low-field nuclear magnetic resonance is analyzed in the step (3)
Parameter setting are as follows: 32 DEG C of magnet temperature constant temperature, waiting time TW=4000ms, scanning times NS=16, time echo TE=
1.0ms, number of echoes NECH=1500.
7. according to method described in claim 2,3 or 6, which is characterized in that in the step (4), displacement method are as follows: using straight
Total volume is V as substitute medium by the glass microballoon of diameter 0.1mm1Bead be put into measurement pipe, V1Less than measurement pipe
2/3, then pour out V1/ 2 bead；After placing fresh/drying sample, the V that will pour out1/ 2 beades are refunded in measurement pipe；
The total volume of bead and sample is denoted as V2；The volume of sample is by V2And V1Difference calculate；The calculation formula of shrinking percentage
Are as follows:Wherein, V0Indicate the volume of fresh fruit of vegetables raw material, VtIndicate the fruits and vegetables sample of real-time monitoring
Volume.
8. according to the method described in claim 4, it is characterized in that, in the step (4), displacement method are as follows: use diameter
Total volume is V as substitute medium by the glass microballoon of 0.1mm1Bead be put into measurement pipe, V1Less than the 2/ of measurement pipe
3, then pour out V1/ 2 bead；After placing fresh/drying sample, the V that will pour out1/ 2 beades are refunded in measurement pipe；Glass
The total volume of glass pearl and sample is denoted as V2；The volume of sample is by V2And V1Difference calculate；The calculation formula of shrinking percentage are as follows:Wherein, V0The volume of fruit and vegetable materials, V before indicating drytIndicate the fruits and vegetables sample of real-time monitoring
Volume.
9. according to the method described in claim 5, it is characterized in that, in the step (4), displacement method are as follows: use diameter
Total volume is V as substitute medium by the glass microballoon of 0.1mm1Bead be put into measurement pipe, V1Less than the 2/ of measurement pipe
3, then pour out V1/ 2 bead；After placing fresh/drying sample, the V that will pour out1/ 2 beades are refunded in measurement pipe；Glass
The total volume of glass pearl and sample is denoted as V2；The volume of sample is by V2And V1Difference calculate；The calculation formula of shrinking percentage are as follows:Wherein, V0The volume of fruit and vegetable materials, V before indicating drytIndicate the fruits and vegetables sample of real-time monitoring
Volume.
10. according to method described in claim 2,3,6,8 or 9, which is characterized in that in the step (5), described is partially minimum
Square law screens optimized parameter by crosscheck, and the low field nuclear magnetic signal parameter and shrinking percentage parameter are not less than
90 groups.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156377.9A CN109709132A (en) | 2019-03-01 | 2019-03-01 | A kind of device and method of low field nuclear-magnetism intelligent measurement infra-red drying fruits and vegetables shrinkage character |
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| CN110658101A (en) * | 2019-10-18 | 2020-01-07 | 大连工业大学 | Method for detecting moisture change of sea cucumber in microwave vacuum drying process |
| CN111122635A (en) * | 2019-12-10 | 2020-05-08 | 北京农业智能装备技术研究中心 | Method and system for online evaluation of drying state of edible fungi |
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| CN108519398A (en) * | 2018-04-04 | 2018-09-11 | 江南大学 | The method of the high sugar fruit moisture content of the spouted freeze-drying intelligent measurement of microwave and texture |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110658101A (en) * | 2019-10-18 | 2020-01-07 | 大连工业大学 | Method for detecting moisture change of sea cucumber in microwave vacuum drying process |
| CN111122635A (en) * | 2019-12-10 | 2020-05-08 | 北京农业智能装备技术研究中心 | Method and system for online evaluation of drying state of edible fungi |
| CN111122635B (en) * | 2019-12-10 | 2023-05-12 | 北京农业智能装备技术研究中心 | Online evaluation method and system for edible fungus drying state |
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