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基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法

为了探究利用肉的介电特性检测冷冻肉品质的可能性,研究了新鲜鸡胸肉和不同冻融次数的鸡胸肉的品质以及阻抗的幅值和相位角变化状况。在0.05~200 kHz频率范围内,选择了16个不同的频率点进行阻抗特性分析。试验结果表明:鸡胸肉阻抗的幅值会随着频率上升而下降,相位角则相反。冷鲜肉与冷冻肉高频段相位角相差一个数量级,低频段阻抗的幅值差异也极显著(P<0.01)。多次冻融处理后,解冻损失、丙二醛含量上升显著(P<0.05),pH值变化不明显(P>0.05)。反复冻融后低频段阻抗幅值降低(P<0.05),大于50 kHz时,相位角有增大的趋势(P<0.05),这与正常1次冻结-解冻肉的相位角变化趋势相反... Full description

Journal Title: 农业工程学报 2014, Issue 7, pp.250-257
Main Author: 李伟明
Other Authors: 王鹏 , 陈天浩 , 徐幸莲 , 周光宏
Format: Electronic Article Electronic Article
Language: chi
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ID: ISSN: 1002-6819 ; Classification: TS251.5+5
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recordid: wanfang_journygcxb201407030
title: 基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法
format: Article
creator:
  • 李伟明
  • 王鹏
  • 陈天浩
  • 徐幸莲
  • 周光宏
subjects:
  • 神经网络
  • 介电特性
  • 品质控制
  • 冻融
  • 阻抗
  • 鸡胸肉
  • Neural Networks
  • Dielectric Properties
  • Quality Control
  • Freezing-Thawing
  • Electric Impedance
  • Chicken Breasts
ispartof: 农业工程学报, 2014, Issue 7, pp.250-257
description: 为了探究利用肉的介电特性检测冷冻肉品质的可能性,研究了新鲜鸡胸肉和不同冻融次数的鸡胸肉的品质以及阻抗的幅值和相位角变化状况。在0.05~200 kHz频率范围内,选择了16个不同的频率点进行阻抗特性分析。试验结果表明:鸡胸肉阻抗的幅值会随着频率上升而下降,相位角则相反。冷鲜肉与冷冻肉高频段相位角相差一个数量级,低频段阻抗的幅值差异也极显著(P<0.01)。多次冻融处理后,解冻损失、丙二醛含量上升显著(P<0.05),pH值变化不明显(P>0.05)。反复冻融后低频段阻抗幅值降低(P<0.05),大于50 kHz时,相位角有增大的趋势(P<0.05),这与正常1次冻结-解冻肉的相位角变化趋势相反。利用径向基函数(radial basis function, RBF)神经网络提取阻抗和幅值信息建立判别模型可以对不同冻融次数的肉进行较为准确的分类。研究结果表明,阻抗测量作为一种冷冻肉快速无损检测方法具有很大的发展潜力。
language: chi
source:
identifier: ISSN: 1002-6819 ; Classification: TS251.5+5
fulltext: fulltext
issn:
  • 1002-6819
  • 10026819
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title基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法
creator
0李伟明 ; 王鹏 ; 陈天浩 ; 徐幸莲 ; 周光宏
1Li Weiming ; Wang Peng ; Chen Tianhao ; Xu Xinglian ; Zhou Guanghong
identifierISSN: 1002-6819 ; Classification: TS251.5+5
subject神经网络 ; 介电特性 ; 品质控制 ; 冻融 ; 阻抗 ; 鸡胸肉 ; Neural Networks ; Dielectric Properties ; Quality Control ; Freezing-Thawing ; Electric Impedance ; Chicken Breasts
description
0为了探究利用肉的介电特性检测冷冻肉品质的可能性,研究了新鲜鸡胸肉和不同冻融次数的鸡胸肉的品质以及阻抗的幅值和相位角变化状况。在0.05~200 kHz频率范围内,选择了16个不同的频率点进行阻抗特性分析。试验结果表明:鸡胸肉阻抗的幅值会随着频率上升而下降,相位角则相反。冷鲜肉与冷冻肉高频段相位角相差一个数量级,低频段阻抗的幅值差异也极显著(P<0.01)。多次冻融处理后,解冻损失、丙二醛含量上升显著(P<0.05),pH值变化不明显(P>0.05)。反复冻融后低频段阻抗幅值降低(P<0.05),大于50 kHz时,相位角有增大的趋势(P<0.05),这与正常1次冻结-解冻肉的相位角变化趋势相反。利用径向基函数(radial basis function, RBF)神经网络提取阻抗和幅值信息建立判别模型可以对不同冻融次数的肉进行较为准确的分类。研究结果表明,阻抗测量作为一种冷冻肉快速无损检测方法具有很大的发展潜力。
1Funding organization: 国家现代农业产业技术体系(CARS-42) ; 公益性行业(农业)科研专项经费(201303082-2) ; 国家自然科学基金(31101308)
2Electric impedance properties of biological tissue closely relate with their tissue structure. A few published investigations have shown that electric impedance has a rapid detection capability to meat quality. To explore the impedance detection ability for frozen-thawed meat, electric impedance magnitude and phase properties of unfrozen and frozen-thawed chicken breasts subjected to different thawing times were studied. The maximum freezing-thawing circle was three times. Sixteen different frequencies from 50 Hz to 200 kHz and quality parameters like thawing loss, cooking loss, pH value, and TBARS (Thiobarbituric acid reactive substances) of 20 samples of each group were investigated. The impedance of the samples was measured by an LCR electronic bridge at the voltage of 3 V. Copper needle electrodes with a length up to 15 mm and a distance of 15 mm between two electrodes were used. The temperature of the meat was kept within 0-4℃during the measurement. The location of each test was the same and measurement time was 1-2 sec at every frequency. The experimental results showed that changes in the tissue structure caused by freezing and thawing could be reflected by the impedance magnitude and phase. The impedance magnitude of both fresh and frozen-thawed meat would decrease as the frequencies increased and the impedance magnitude of fresh meat was significantly higher (P The impedance phase angle of both fresh and frozen-thawed meat would increase as the frequencies increase. Compared with frozen-thawed meat, fresh meat had a higher (P After freezing-thawing cycles, low-frequency impedance magnitude would decrease significantly (P0.05). High-frequency phase angle would increase (P From the quality aspect, the increasing of freezing-thawing cycles lead to inevitable decline in meat quality. More thawing loss, cooking loss and higher TBARS value are found after freezing-thawing cycles. The precise calculation of the quality by impedance measurement could not be obtained for no accordant significant correlation (P>0.05) was found between impedance properties and quality parameters in different groups. Radial Basis Function (RBF) Neural Networks that are built up based on impedance magnitude and phase angle of specific frequencies from 50 Hz to 200 kHz (Total 12 frequencies) could give a solution to estimate the freezing-thawing cycles of meat without complex mathematics modeling, and the prediction accuracy satisfies the requirement. Accuracy of the testing samples of fresh chicken meat was up to 100 percent, one time freezing-thawing cycle samples also had a high degree of distinction from two and three times. These results reflect that electrical impedance measurement is a simple innocuous tool for frozen meat characterization. For improving the measurement accuracy, a dadatabase with a big enough data volume needs to be built in future work.
3Journal Title in English: Transactions of the Chinese Society of Agricultural Engineering
languagechi
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0李伟明
1王鹏
2陈天浩
3徐幸莲
4周光宏
5Li Weiming
6Wang Peng
7Chen Tianhao
8Xu Xinglian
9Zhou Guanghong
title基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法
description
0为了探究利用肉的介电特性检测冷冻肉品质的可能性,研究了新鲜鸡胸肉和不同冻融次数的鸡胸肉的品质以及阻抗的幅值和相位角变化状况。在0.05~200 kHz频率范围内,选择了16个不同的频率点进行阻抗特性分析。试验结果表明:鸡胸肉阻抗的幅值会随着频率上升而下降,相位角则相反。冷鲜肉与冷冻肉高频段相位角相差一个数量级,低频段阻抗的幅值差异也极显著(P<0.01)。多次冻融处理后,解冻损失、丙二醛含量上升显著(P<0.05),pH值变化不明显(P>0.05)。反复冻融后低频段阻抗幅值降低(P<0.05),大于50 kHz时,相位角有增大的趋势(P<0.05),这与正常1次冻结-解冻肉的相位角变化趋势相反。利用径向基函数(radial basis function, RBF)神经网络提取阻抗和幅值信息建立判别模型可以对不同冻融次数的肉进行较为准确的分类。研究结果表明,阻抗测量作为一种冷冻肉快速无损检测方法具有很大的发展潜力。
1Electric impedance properties of biological tissue closely relate with their tissue structure. A few published investigations have shown that electric impedance has a rapid detection capability to meat quality. To explore the impedance detection ability for frozen-thawed meat, electric impedance magnitude and phase properties of unfrozen and frozen-thawed chicken breasts subjected to different thawing times were studied. The maximum freezing-thawing circle was three times. Sixteen different frequencies from 50 Hz to 200 kHz and quality parameters like thawing loss, cooking loss, pH value, and TBARS (Thiobarbituric acid reactive substances) of 20 samples of each group were investigated. The impedance of the samples was measured by an LCR electronic bridge at the voltage of 3 V. Copper needle electrodes with a length up to 15 mm and a distance of 15 mm between two electrodes were used. The temperature of the meat was kept within 0-4℃during the measurement. The location of each test was the same and measurement time was 1-2 sec at every frequency. The experimental results showed that changes in the tissue structure caused by freezing and thawing could be reflected by the impedance magnitude and phase. The impedance magnitude of both fresh and frozen-thawed meat would decrease as the frequencies increased and the impedance magnitude of fresh meat was significantly higher (P The impedance phase angle of both fresh and frozen-thawed meat would increase as the frequencies increase. Compared with frozen-thawed meat, fresh meat had a higher (P After freezing-thawing cycles, low-frequency impedance magnitude would decrease significantly (P0.05). High-frequency phase angle would increase (P From the quality aspect, the increasing of freezing-thawing cycles lead to inevitable decline in meat quality. More thawing loss, cooking loss and higher TBARS value are found after freezing-thawing cycles. The precise calculation of the quality by impedance measurement could not be obtained for no accordant significant correlation (P>0.05) was found between impedance properties and quality parameters in different groups. Radial Basis Function (RBF) Neural Networks that are built up based on impedance magnitude and phase angle of specific frequencies from 50 Hz to 200 kHz (Total 12 frequencies) could give a solution to estimate the freezing-thawing cycles of meat without complex mathematics modeling, and the prediction accuracy satisfies the requirement. Accuracy of the testing samples of fresh chicken meat was up to 100 percent, one time freezing-thawing cycle samples also had a high degree of distinction from two and three times. These results reflect that electrical impedance measurement is a simple innocuous tool for frozen meat characterization. For improving the measurement accuracy, a dadatabase with a big enough data volume needs to be built in future work.
subject
0神经网络
1介电特性
2品质控制
3冻融
4阻抗
5鸡胸肉
6Neural Networks
7Dielectric Properties
8Quality Control
9Freezing-Thawing
10Electric Impedance
11Chicken Breasts
general
0Chinese
1China Online Journals (Wanfang)
2国家现代农业产业技术体系(CARS-42);公益性行业(农业)科研专项经费(201303082-2);国家自然科学基金(31101308)
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title基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法
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9Zhou Guanghong
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0为了探究利用肉的介电特性检测冷冻肉品质的可能性,研究了新鲜鸡胸肉和不同冻融次数的鸡胸肉的品质以及阻抗的幅值和相位角变化状况。在0.05~200 kHz频率范围内,选择了16个不同的频率点进行阻抗特性分析。试验结果表明:鸡胸肉阻抗的幅值会随着频率上升而下降,相位角则相反。冷鲜肉与冷冻肉高频段相位角相差一个数量级,低频段阻抗的幅值差异也极显著(P<0.01)。多次冻融处理后,解冻损失、丙二醛含量上升显著(P<0.05),pH值变化不明显(P>0.05)。反复冻融后低频段阻抗幅值降低(P<0.05),大于50 kHz时,相位角有增大的趋势(P<0.05),这与正常1次冻结-解冻肉的相位角变化趋势相反。利用径向基函数(radial basis function, RBF)神经网络提取阻抗和幅值信息建立判别模型可以对不同冻融次数的肉进行较为准确的分类。研究结果表明,阻抗测量作为一种冷冻肉快速无损检测方法具有很大的发展潜力。
1Electric impedance properties of biological tissue closely relate with their tissue structure. A few published investigations have shown that electric impedance has a rapid detection capability to meat quality. To explore the impedance detection ability for frozen-thawed meat, electric impedance magnitude and phase properties of unfrozen and frozen-thawed chicken breasts subjected to different thawing times were studied. The maximum freezing-thawing circle was three times. Sixteen different frequencies from 50 Hz to 200 kHz and quality parameters like thawing loss, cooking loss, pH value, and TBARS (Thiobarbituric acid reactive substances) of 20 samples of each group were investigated. The impedance of the samples was measured by an LCR electronic bridge at the voltage of 3 V. Copper needle electrodes with a length up to 15 mm and a distance of 15 mm between two electrodes were used. The temperature of the meat was kept within 0-4℃during the measurement. The location of each test was the same and measurement time was 1-2 sec at every frequency. The experimental results showed that changes in the tissue structure caused by freezing and thawing could be reflected by the impedance magnitude and phase. The impedance magnitude of both fresh and frozen-thawed meat would decrease as the frequencies increased and the impedance magnitude of fresh meat was significantly higher (P The impedance phase angle of both fresh and frozen-thawed meat would increase as the frequencies increase. Compared with frozen-thawed meat, fresh meat had a higher (P After freezing-thawing cycles, low-frequency impedance magnitude would decrease significantly (P0.05). High-frequency phase angle would increase (P From the quality aspect, the increasing of freezing-thawing cycles lead to inevitable decline in meat quality. More thawing loss, cooking loss and higher TBARS value are found after freezing-thawing cycles. The precise calculation of the quality by impedance measurement could not be obtained for no accordant significant correlation (P>0.05) was found between impedance properties and quality parameters in different groups. Radial Basis Function (RBF) Neural Networks that are built up based on impedance magnitude and phase angle of specific frequencies from 50 Hz to 200 kHz (Total 12 frequencies) could give a solution to estimate the freezing-thawing cycles of meat without complex mathematics modeling, and the prediction accuracy satisfies the requirement. Accuracy of the testing samples of fresh chicken meat was up to 100 percent, one time freezing-thawing cycle samples also had a high degree of distinction from two and three times. These results reflect that electrical impedance measurement is a simple innocuous tool for frozen meat characterization. For improving the measurement accuracy, a dadatabase with a big enough data volume needs to be built in future work.
doi10.3969/j.issn.1002-6819.2014.07.030
volume30