工业面团发酵成熟度无损检测技术研究进展  

Progress of non-destructive testing technology for fermentationmaturity of industrial doughs

作　　者：林鹏 陈学永[1] 谢艳辉 马坚洪 LIN Peng;CHEN Xueyong;XIE Yanhui;MA Jianhong(College of Mechanical and Electrical Engineering,Fujian Agriculture and Forestry University,Fuzhou 350108,China)

机构地区：[1]福建农林大学机电工程学院,福建福州350108

出　　处：《发酵科技通讯》2024年第2期105-113,共9页Bulletin of Fermentation Science and Technology

基　　金：国家自然科学基金资助项目(31772045)。

摘　　要：面团发酵情况是影响面包口感、外观、营养成分的决定性因素之一,传统的面团发酵监测方法存在诸多局限,如具有破坏性、信息获取有限以及离线检测等问题。无损检测技术具有高效性、实时性,逐渐成为面团发酵监测领域的研究热点。综述了无损检测技术在面团发酵监测方面的最新研究进展,首先从检测原理、优缺点及适用场景对超声波检测技术、核磁共振技术、电子鼻检测技术、机器视觉检测技术、红外光谱检测技术在面团发酵检测方面的研究进展进行总结;然后对多检测技术,即不同的无损检测技术相结合,以获得更全面、准确和可靠的面团发酵状态评估结果进行了综述;最后对各技术未来的应用前景作出了展望。该研究可以为面包行业的无损检测提供参考。The fermentation process in dough plays a crucial role in determining the texture,appearance,and nutritional content of bread.Traditional monitoring methods,however,come with various limitations,such as destructiveness,limited information access,and being offline.Nondestructive testing(NDT)technology,as a swift and efficient quality evaluation method,offers an effective solution for gauging the fermentation maturity of dough.This paper comprehensively reviews the latest advancements in NDT for monitoring dough fermentation.It specifically delves into ultrasonic detection technology,nuclear magnetic resonance(NMR)technology,electronic nose(EN)detection technology,machine vision(MV)detection technology,and infrared spectroscopy(IRS)detection technology.Each of these technologies is examined in terms of their detection principles,strengths,weaknesses,and applicable scenarios.Concurrently,the current challenges associated with each technology are analyzed.The emphasis is placed on the development trend of multi-detection technology,aiming to achieve a more comprehensive,accurate,and reliable assessment of dough fermentation states.The paper concludes by outlining the future application prospects of these technologies,providing valuable insights for the research and application of non-destructive testing in the bread industry.

关 键 词：无损检测 面团发酵 机器视觉 近红外光谱技术 研究进展 

分 类 号：TS203[轻工技术与工程—食品科学]