一种用于定量描述牛肉中NaCl在化过程中的动态迁移行为的新方法
Yingjie Feng1, Fujia Dong2, Cheng Wu3
1School of Food Science and Engineering, Ningxia University, Yinchuan 750021 China.
Food research international (Ottawa, Ont.)
|February 22, 2025
概括
超光谱成像和有限元素分析显示,制牛肉中的盐 (NaCl) 分布不均. 肌肉组织显示NACl扩散速度更快,影响了整体肉质和控制.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 分析化学 分析化学
背景情况:
- 制品分配的统一性显著影响了制肉的质量.
- 湿浸是常见的方法,但其扩散动态需要详细研究.
- 了解盐的扩散对于优化水过程至关重要.
研究的目的:
- 用超光谱成像 (HSI) 量化分析 NaCl 在牛肉中的扩散动态.
- 用有限元素分析 (FEA) 模拟牛肉中的NaCl扩散.
- 开发一个最佳模型来预测制牛肉中的NaCl含量和分布.
主要方法:
- 超光谱成像 (HSI) 用于在牛肉中快速,空间连续地分析NaCl扩散.
- 用有限元素分析 (FEA) 来模拟牛肉3D几何模型中的NaCl扩散.
- 二维相关性光谱分析 (2D-COS) 提取了敏感的光谱变量,并开发了一个长期短期记忆 (LSTM) 网络模型.
主要成果:
- HSI可视化显示,制牛肉中的NaCl分布不均.
- 与其他组织相比,FEA模拟表明肌肉组织中的NaCl扩散率显著更高.
- 使用9个特征变量的LSTM模型实现了高预测准确性 (RP2 = 0.9018,RMSEP = 0.5342).
结论:
- 在不同牛肉组织中扩散行为的变化是NaCl分布不均的主要原因.
- 结合HSI,FEA和LSTM,为研究水扩散提供了一种新的方法.
- 这项研究为制肉生产的质量评估和控制提供了实际见解.
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