研究三维形态与片在干燥过程中的温度变化之间的相关性
Li Sun1,2, Xin Zheng2, Pengqi Zhang2
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China.
Current research in food science
|June 12, 2023
概括
这项研究揭示了土豆切片3D形态和热空气干燥过程中的温度之间存在强烈的相关性. 这一发现为监测干燥过程中的土豆质量变化提供了一种新方法.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 材料科学 是一种材料科学.
背景情况:
- 土豆干燥对于减少储存损失至关重要,但由于高孔径和含水量,可能会导致质量问题,如收缩,折叠和破裂.
- 在干燥过程中监测这些物理变化对于优化过程和确保产品质量至关重要.
研究的目的:
- 为了研究3D形态和热空气干燥过程中土豆片的温度分布之间的相关性.
- 为质量评估建立物理变化和温度变化之间的定量关系.
- 为检测干产品的质量变化提供参考.
主要方法:
- 设计和制造了一种在线自动采集设备,用于同时获得3D形态和温度数据.
- 在土豆片上进行热空气干燥实验.
- 使用图像注册 (RANSAC),图像细分 (值,孔填充,形态侵蚀) 来提取3D和温度数据.
- 雇员斯皮尔曼的等级相关性和最大信息系数 (MIC) 用于定量分析.
主要成果:
- 平均3D形态 (高度) 和平均温度之间有很强的相关性,斯皮尔曼系数大多高于0.7,MIC高于0.9.
- 在采集点之间,平均3D和温度信息之间存在非常强的相关性.
- 验证了开发系统在捕捉干燥过程中的动态变化的有效性.
结论:
- 建立了一种新的定量方法,将3D形态变化与土豆干燥过程中的温度分布联系起来.
- 这些发现为开发先进的方法提供了基础,以便在干燥和加工过程中监测和控制土豆的质量.
- 这项研究可以指导土豆干燥技术的改进,以尽量减少缺陷并提高产品质量.
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