用于估计奶酪的点的热成像:一种成本效益高的替代rheology
1Dairy and Food Science Department, Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007.
JDS communications
|September 9, 2025
概括
一种新的热成像摄像机方法提供了一种实用的,具有成本效益的方法来测量奶酪的可融性和点. 这种技术提供了与传统的风湿学分析相比较的快速结果,帮助研究人员和行业专业人士.
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
背景情况:
- 奶酪的化能力对其功能性能至关重要,但传统的测量方法昂贵且耗时.
- 目前的方法往往依赖于特殊设备,如风力计来确定点 (tan δ),它测量了从固体到粘性相位的过渡.
研究的目的:
- 开发一种实用且具有成本效益的方法,使用热红外 (IR) 图像来估计奶酪点.
- 为测量奶酪化能力提供了传统风湿学分析的替代方案.
主要方法:
- 使用热成像摄像头和软件分析奶酪样品 (切达,加工的切片) 的化性.
- 热成像方法被开发并根据已建立的测试进行验证:管融化,施赖伯融化和风湿学分析 (G',G′′,tan δ).
- 数据使用RStudio进行统计分析,将热图像结果与风湿学数据相关联 (R2).
主要成果:
- 热成像方法显示出强烈的相关性 (R2值为0.8040.813) 与乳酪点确定的风湿学分析.
- 热成像 (48.07°C64.61°C) 的点与风仪衍生值 (46.66°C64.33°C) 非常相匹配.
- 热图像有效地可视化了热的分布,并确定了点,有助于理解热性质.
结论:
- 热成像为估计奶酪点提供了一种实用,快速和经济高效的替代方案,与风学方法相比,热成像是一种实用,快速和经济高效的替代方法.
- 这种现场适用的方法有助于研究人员了解热性能,销售专业人员展示产品质量.
- 这种强烈的相关性证实了热成像作为一种可靠的工具来评估奶酪的可融性.
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