Portable Real-time Warning System for Ham Corruption Deterioration

被引:0
|
作者
Peng Y. [1 ,2 ]
Zhao R. [1 ,2 ]
Zou W. [1 ,2 ]
Zhao X. [1 ,2 ]
Gou Q. [1 ,2 ]
Zhuang Q. [1 ,2 ]
机构
[1] College of Engineering, China Agricultural University, Beijing
[2] National R and D Center for Agro-processing Equipment, Beijing
来源
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2022年 / 53卷 / 10期
关键词
corruption warning; ham; near-infrared spectroscopy; portable equipment;
D O I
10.6041/j.issn.1000-1298.2022.10.042
中图分类号
学科分类号
摘要
Aiming at the problems that ham,sausage and other meat products are prone to quality spoilage and shortened shelf life in the process of production,transportation and sales,the quality spoilage parameters of ham were studied based on near-infrared spectroscopy,a ham quality and corruption portable detection device was developed with automatic modeling function,and a ham shelf-life early warning system was designed based on the Internet of Things technology. Based on the developed detection device, the visible/near-infrared spectra of 74 ham samples were collected. After different pretreatments,the ham color (L∗ , a∗ , b∗ ) , pH value, and volatile base were established respectively. Partial least squares (PLS) prediction model for nitrogen (total volatile basic nitrogen, TYB-N) and total colony (total viable count, TVC). On this basis, a competitive adaptive weighted sampling (CARS) algorithm was used to screen feature variables, and a simplified PLS model was established. The root mean square errors were 0. 353 0,0. 252 9, 0. 096 1,0. 035 4, 0. 372 4 mg/( lOOg ) , and 0. 439 8 lgCFU/g,respectively. The results showed that the device can be used for the detection of ham quality spoilage parameters. At the same time, the TVC growth law during ham storage was studied, the TVC growth curve was fitted by the modified Gompertz equation, and the TVC growth kinetic model was established. The shelf life was established by the TVC spectrum prediction model and growth kinetic model prediction model. Alibaba cloud server and MySQL database were selected as server-side development tools, and based on the TCP/IP network communication protocol, the detection data of the device was transmitted to the server-side in real time, and then saved in the database. Finally, the data of shelf life was fed back to the client, and real-time early warning of ham spoilage can be realized by monitoring the shelf life. The experimental test showed that the system can be used for real-time early warning of ham shelf life. © 2022 Chinese Society of Agricultural Machinery. All rights reserved.
引用
收藏
页码:396 / 404
页数:8
相关论文
共 29 条
  • [1] LIANG Xinfeng, Talking about the development and prospect ol Chinese meat products [ J ], Science and Technology and Innovation, 23, pp. 75-76, (2021)
  • [2] MCAFEE A J, MCSORLEY E M, CUSKELLY G J, Et al., Red meat consumption
  • [3] an overview ol the risks and benefitsf J], Meat Science, 84, 1, pp. 1-13, (2010)
  • [4] CHEN Qiaochun, HE Zhiyong, QIN Fang, Et al., Formation and correlation ol llavor and associated hazards in meat processing [J], Journal ol Food Salety and Quality, 10, 15, pp. 4848-4855, (2019)
  • [5] YANG Xue, FENG Meiqin, SUN Jian, Et al., Ellects ol starch, llaxseed gum and storage temperature on sausage quality evaluated by lactorial design, Food Science, 38, 13, pp. 1-6, (2017)
  • [6] HE Lichao, LI Chengliang, MA Sumin, Et al., Effect of irradiation on the flavor and color of pork sausages [ J], Food Science, 38, 9, pp. 34-39, (2017)
  • [7] SHAO L, CHEN S, WANG H, Et al., Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage, Trends in Food Science and Technology, 118, pp. 822-832, (2021)
  • [8] IQBAL A, SUN D, ALLEN P., Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system [ J ], Journal of Food Engineering, 117, 1, pp. 42-51, (2013)
  • [9] PEREIRA P F M, DE SOUSA PICCIANI P H, CALADO V, Et al., Electrical gas sensors for meat freshness assessment and quality monitoring: a review, Trends in Food Science and Technology, 118, pp. 36-44, (2021)
  • [10] ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, Et al., Comparative analysis of pork freshness and spoilage based on hyperspectral reflection characteristics[ J], Food Science, 42, 16, pp. 254-260, (2021)