基于西兰花色泽变化的蒸汽量量化评价方法研究  

Study on quantitative evaluation method of steam quantity based on color change of broccoli

作　　者：罗玲莉 李阿敏 周海昕 陈东坡 LUO Lingli;LI Amin;ZHOU Haixin;CHEN Dongpo(Hangzhou Robam Electric Appliances Co.,Ltd.,Hangzhou,311100)

机构地区：[1]杭州老板电器股份有限公司,浙江杭州311100

出　　处：《家电科技》2023年第4期84-89,共6页Journal of Appliance Science & Technology

摘　　要：使用NCS(Natural Color System)色卡和色差仪两种色泽测量方法对由0.20、0.45、0.80 g/(min·L)三种蒸汽量蒸制出的西兰花进行色差数据采集,将获得的色差数据进行处理后得到NCS色卡黄度差值(ΔG)、色差仪的黄度值(b值)、色差仪的黄度差值(Δb值)及色差仪的总差值(ΔE值)等指标结果,最终通过对比分析ΔE值能够正确区分这三种蒸汽量的概率最高为87.5%,变异系数最小,更适合作为蒸汽量评价指标。此外还发现随着ΔE值升高,蒸汽量逐渐下降,西兰花的烹饪时间逐渐升高,维生素含量逐渐下降。Two color measurement methods,NCS(Natural Color System)color card and color difference meter,were used to collect color difference data of broccoli steamed by 0.20,0.45,and 0.80 g/(min·L)steam.The obtained color difference data were processed to obtain Yellowness difference(ΔG)of the NCS color card,yellowness value of the color difference meter(b value),yellowness difference of the color difference meter(Δb value),and total difference of the color difference meter(ΔE value)and other indicators.Finally,through comparative analysisΔE,the highest probability of correctly distinguishing the three kinds of steam is 87.5%,and the coefficient of variation is the lowest,which is more suitable as an evaluation index.It was also found that with the increase ofΔE,the amount of steam decreased gradually,the cooking time of broccoli increased gradually,and the vitamin content decreased gradually.

关 键 词：西兰花 色差 蒸汽量 

分 类 号：TM925.5[电气工程—电力电子与电力传动]