基于动态测温的牛奶质量超声检测技术  

Milk Quality Ultrasonic Detecting Technology Based on Dynamic Temperature

作　　者：孙选[1] 艾长胜[1] 马玉真[1] 赵洪华[1] 

机构地区：[1]济南大学机械工程学院,济南250022

出　　处：《传感技术学报》2008年第11期1954-1958,共5页Chinese Journal of Sensors and Actuators

基　　金：山东省重点学科基金项目资助(XTD0713);济南大学博士基金项目资助(XBS0828)

摘　　要：用超声波检测技术对牛奶质量检测时,温度对牛奶超声特性参量——声速和衰减系数的高精度测量有着较大影响。实验研究表明,在35～45℃温度范围内,牛奶的声速和衰减系数测量稳定性较好,温度低于35℃或高于45℃测量的稳定性较差;要满足工业对牛奶质量检测精度的要求,测量超声参量时的温度波动不能超过0.1℃。在这些结论基础上,采用动态温度下的牛奶超声参量测量方法,减小了温度对检测的影响,使脂肪和蛋白质含量的检测相对精度达到3.0%和5.0%,满足乳品工业对牛奶质量检测精度的要求。Temperature has a great effect on the high-accuracy measurement of ultrasonic characteristic parameters, ultrasonic velocity and attenuation coefficient in detecting the milk quality with ultrasonic detecting technology. Experiments show that the measurement stability of milk sound velocity and the attenuation coefficient is good within 35-45℃ temperature range and is relatively bad when the temperature is lower than 35℃ or higher than 45℃. The temperature fluctuation should not exceed 0. 1℃ in order to satisfy industry demand to milk detecting accuracy of the ultrasonic parameters. On the base of these conclusions, milk ultrasonic parameters measurement with dynamic temperature has diminished the impact of the temperature and made the detecting relative accuracy of fat and proteide content reach 3 % and 5 % which can satisfy the demand of milk industry to milk quality detecting accuracy.

关 键 词：牛奶质量 超声检测 温度 

分 类 号：TH811[机械工程—仪器科学与技术] TS61[机械工程—精密仪器及机械]