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使用超声波传感器对牛肉腰部进行声学表征研究

Antonio Jiménez¹, Montaña Rufo¹, Jesús M Paniagua¹

¹Department of Applied Physics, School of Technology, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.

Sensors (Basel, Switzerland)

|December 9, 2023

概括

低强度超声波不破坏性地特征牛肉腰部质量. 这种方法显示出作为一种有前景的预测工具,用于评估使用声学数据的牛肉腰部质量参数.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
声学声学在声学方面

背景情况:

对于肉类行业来说,非破坏性地评估新鲜牛排皮质量至关重要.
传统的质量评估方法可能具有破坏性和耗时性.

研究的目的:

使用低强度超声波,以非破坏性方式对新鲜牛肉腰部样品进行鉴定.
为了将声学参数与牛肉腰部质量属性相关联.

主要方法:

使用0.5和1.0MHz的脉冲超声波信号传感器.
通过快速里埃转换 (FFT) 测量了超声波脉冲速度 (UPV),衰减和频率组件.
相关的声学参数与物理化学和纹理分析使用皮尔森相关性.

主要成果:

在声学参数和牛肉腰部质量属性之间发现了显著的相关性.
超声波脉冲速度和FT衍生变量与质量指标有很强的关系.
非破坏性声学测量有效地表征了牛肉腰部样本.

结论:

低强度超声波检查是一种可行的非破坏性方法,用于牛肉腰部的特征.
这种超声波方法显示出作为牛肉腰部质量评估的预测工具的潜力.

关键词:

新鲜的牛肉腰部质量参数质量参数超声波传感器超声波传感器超声波的参数超声波的参数

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