香梨果肉穿刺力响应谱的峰值法分析及脆度评价
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摘要
为解决香梨脆度客观准确评价这一问题,本研究采用峰值法对不同成熟度香梨果肉穿刺力-变形曲线的锯齿度进行度量分析,分别提取计算得到了10个峰值参数,并对这10个参数随香梨贮藏时间的变化规律以及对香梨果肉脆度变化的敏感度进行分析,结果表明:香梨脆度随贮藏时间逐渐减小时,有7个峰值参数变化有规律,其中曲线下面积S、平均峰值F_(mean)、最大峰值力F_(max)、曲线线性长度D呈明显减小趋势,总峰数n、曲线长度比D/DS、Heidenreich指数Cn呈明显升高趋势。因此,曲线线性长度D、总峰数n、曲线长度比D/DS、Heidenreich指数Cn这4个峰值参数适于作为香梨脆度评价指标,Heidenreich指数Cn对香梨脆度变化最敏感,具有最优的香梨果肉脆度评价能力。
In order to solve the problem that it is difficult to evaluate the crispness of Korla pear objectively and accurately.The peak analysis method was used in this study to measure the jaggedness of force-deformation curve of Korla pear in puncture.We analyzed the changes and the sensitivity of ten peak parameters obtained from force-deform curve with the change of crispness of Korla pear flesh.The results showed that seven peak parameters changed regularly when the crispness of Korla pear decreased with storage time.The area under the curve,the average puncture force,the maximum puncture force and the linear distance of the actual curve decreased while the total number of peaks,the ratio of the linear distance of the actual curve to the linear distance of the smoothed curve,the Heidenreich index C_n increased obviously.Four peak parameters including the linear distance of the actual curve,the total number of peaks,the ratio of the linear distance of the actual curve to the linear distance of the smoothed curve,the Heidenreich index C_n are suitable for evaluating the crispness of Korla pear.The Heidenreich index C_n is most sensitive to the change of crispness of pear flesh,so it has the best ability to crispness evaluation for Korla pear flesh.
In order to solve the problem that it is difficult to evaluate the crispness of Korla pear objectively and accurately.The peak analysis method was used in this study to measure the jaggedness of force-deformation curve of Korla pear in puncture.We analyzed the changes and the sensitivity of ten peak parameters obtained from force-deform curve with the change of crispness of Korla pear flesh.The results showed that seven peak parameters changed regularly when the crispness of Korla pear decreased with storage time.The area under the curve,the average puncture force,the maximum puncture force and the linear distance of the actual curve decreased while the total number of peaks,the ratio of the linear distance of the actual curve to the linear distance of the smoothed curve,the Heidenreich index C_n increased obviously.Four peak parameters including the linear distance of the actual curve,the total number of peaks,the ratio of the linear distance of the actual curve to the linear distance of the smoothed curve,the Heidenreich index C_n are suitable for evaluating the crispness of Korla pear.The Heidenreich index C_n is most sensitive to the change of crispness of pear flesh,so it has the best ability to crispness evaluation for Korla pear flesh.
引文
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[14]Jakubczyk E,Lindea M,Gondek E,et al.The effect of phytosterols addition on the textural properties of extruded crisp bread[J].Journal of Food Engineering,2015,167:156-161.
[15]Jakubczyk E,Gondek E,Tryzno E.Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks[J].LWT-Food Science and Technology,2017,75:582-589.
[16]堀江秀樹,伊藤秀和,一法師克成,東敬子,五十嵐勇.キュウリ果肉部の物理性評価法の開発[J].日本園芸学会,2004,3(4):425-428.
[17]Norton C R T,Mitchell J R,Blanshard J M V.Fractal determination of crisp or crackly textures[J].Journal of Texture Studies,1998,29(3):239-253.
[18]Macrelli E,Romani A,Paganelli R P,et al.Piezoelectric transducers for real-time evaluation of fruit firmness.Part I:Theory and development of acoustic techniques[J].Sensors&Actuators A:Physical,2013,201(10):487-496.
[2]李慧民.化学药剂处理克服库尔勒香梨自交不亲和性及影响香梨品质因素研究[D].石河子:石河子大学,2008.
[3]王斐,姜淑苓,陈秋菊,等.脆肉梨果实成熟过程中质地性状的变化[J].果树学报,2016,33(8):950-958.Wang F,Jiang S L,Chen Q J,et al.Changes in fruit texture of crisp-flesh pear during fruit ripening[J].Journal of Fruit Science,2016,33(8):950-958.
[4]董建华.油梨果软化过程中几种酶活性的变化[J].热带农业科学,1989(4):81-87.Dong J H.Changes of several enzyme activities during fruit softening of persea americana mill[J].Tropical Agricultural Science,1989(4):81-87.
[5]吴洪华.梨的流变特性及其质地评价研究[D].镇江:江苏大学,2005.
[6]中华人民共和国农业部.NY/T 585-2002库尔勒香梨[S].北京:中国标准出版社,2002.
[7]Jowitt R.The terminology of food texture[J].Journal of Texture Studies,1974,5(3):351-358.
[8]Chauvin M A,Younce F,Ross C,et al.Standard sca les for crispness,crackliness and crunchiness in dry and wet foods:Relationship with acoustical determinations[J].Journal of Texture Studies,2008,39(4):345-368.
[9]Paula V,Ana S,Susanam F.Methodological developments in crispness assessment:Effects of cooking method on the crispness of crusted foods[J].LWT-Food Science and Technology,2008,41(7):1252-1259.
[10]Gregson C M,Lee T C.Evaluation of numerical algorithms for the instrumental measurement of bowl-life and changes in texture over time for ready-to-eat breakfast cereals[J].Journal of Texture Studies,2003,33(6):505-528.
[11]Heidenreich S,Jaros D,Rohm H,et al.Relationship between water activity and crispness of extruded rice crisps[J].Journal of Texture Studies,2004,35(6):621-633.
[12]Arimi J M,Duggan E,O’Sullivan M,et al.Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing[J].Journal of Texture Studies,2010,41(3):320-340.
[13]Ktenioudaki A,Crofton E,Scannell A G M,et al.Sensory properties and aromatic composition of baked snacks containing brewer’s spent grain[J].Journal of Cereal Science,2013,57(3):384-390.
[14]Jakubczyk E,Lindea M,Gondek E,et al.The effect of phytosterols addition on the textural properties of extruded crisp bread[J].Journal of Food Engineering,2015,167:156-161.
[15]Jakubczyk E,Gondek E,Tryzno E.Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks[J].LWT-Food Science and Technology,2017,75:582-589.
[16]堀江秀樹,伊藤秀和,一法師克成,東敬子,五十嵐勇.キュウリ果肉部の物理性評価法の開発[J].日本園芸学会,2004,3(4):425-428.
[17]Norton C R T,Mitchell J R,Blanshard J M V.Fractal determination of crisp or crackly textures[J].Journal of Texture Studies,1998,29(3):239-253.
[18]Macrelli E,Romani A,Paganelli R P,et al.Piezoelectric transducers for real-time evaluation of fruit firmness.Part I:Theory and development of acoustic techniques[J].Sensors&Actuators A:Physical,2013,201(10):487-496.