智能感官技术在储藏小麦品质评价中的研究进展  

Research Progress of Intelligent Sensory Technology in Quality Evaluation of Stored Wheat

作　　者：邓淼磊[1] 陈斯 李磊[1] 高振东 Deng Miaolei;Chen Si;Li Lei;Gao Zhendong(Key Laboratory of Grain Information Processing and Control(Henan University of Technology)Ministry of Education,College of Information Science and Engineering,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]粮食信息处理与控制教育部重点试验室,河南工业大学信息科学与工程学院,郑州450001

出　　处：《中国粮油学报》2022年第6期36-44,共9页Journal of the Chinese Cereals and Oils Association

基　　金：河南省科技攻关项目(212102210148)。

摘　　要：储藏小麦品质随着自身呼吸代谢及害虫、微生物、过高温湿度等因素影响会逐渐发生质变,同时反映在外观、气味等感官属性的变化上,尽管人体感官能够对小麦品质作出快速评价,但结果具有较强的主观性。近年来,随着新材料、传感技术及模式识别技术的发展成熟,以机器视觉系统、电子鼻、电子舌、TPA和声学系统等为代表的智能感官技术已逐渐应用于储藏小麦的品质评价领域,提高了评价结果的科学性和准确性。本文综述了不同智能感官技术的基本原理和在小麦品质评价中的应用研究现状,同时分析了各技术的优点及局限性,最后对智能感官技术的未来发展趋势进行了展望。The quality of stored wheat will gradually change with the influence of respiratory metabolism,pests,microorganisms,high temperature and humidity,and it is also reflected by changes of sensory attributes,such as appearance and odor.Although human senses can realize the rapid evaluation of wheat quality,the results are strongly subjective.In recent years,with the development of new materials,sensing technologies and pattern recognition technologies,intelligent sensory technologies,represented by the machine vision system,electronic nose,electronic tongue and the acoustic system,have been gradually applied in the field of wheat quality evaluation.The scientific nature and accuracy of the evaluation results have been improved.The present paper summarized the basic principles of different intelligent sensory technologies and the application in wheat quality evaluation,analyzed the advantages and limitations of different technologies,and finally looked forward to the future development trend of intelligent sensory technologies.

关 键 词：储藏小麦 品质评价 智能感官 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]