基于嗅觉可视化技术的猪肉新鲜度等级评判  

Evaluation of Pork Freshness Using Olfaction Visualization Detection Technique

作　　者：黄星奕[1] 周芳[1] 蒋飞燕[1] 

机构地区：[1]江苏大学食品和生物工程学院,镇江212003

出　　处：《农业机械学报》2011年第5期142-145,124,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31071549);高等学校博士学科点专项科研基金资助项目(20093227110007);江苏省青蓝工程(2008)资助项目;公益性行业(农业)科研专项(201003008-04)

摘　　要：利用嗅觉可视化技术对猪肉新鲜度等级进行评判。提取猪肉的挥发性气体与可视化传感器阵列进行反应,用图像处理技术分析反应前后传感器阵列的颜色变化,获取反映新鲜度的气味特征信息。通过主成分分析,选取前10个主成分作为所建立的BP神经网络的输入变量,构建猪肉新鲜度等级判别模型,模型的预测正确率为84.62%。研究结果表明:嗅觉可视化技术可用于猪肉新鲜度等级的快速评价。The olfaction visualization detection technique was used to detect the freshness of pork.The images before and after the colorimetric sensor array interacted with pork＇s volatile flavors were collected,then image processing techniques was used to get digital signals which reflected the characteristics of pork flavors.Those signals were processed by principle components analysis（PCA）,and the former 10 principal components were used as inputs of the BP neural networks to distinguish the freshness of pork.Its discrimination rate was 84.62%.The research results show that olfaction visualization detection technique is useful in the rapid evaluation of pock freshness.

关 键 词：猪肉 新鲜度 嗅觉可视化技术 BP神经网络 

分 类 号：S126[农业科学—农业基础科学] TP212.9[自动化与计算机技术—检测技术与自动化装置]