基于多表联动查询法的牛奶新鲜度实时检测系统研究
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摘要
牛奶出厂后的运输货架期及环境状况对其新鲜度有重要影响。从牛奶运输货架期环境温度及储存时间的实际情况出发,试验采集某一恒定温度下各个不同时期牛奶酸度的具体数据,利用数据拟合得出该恒定温度下储存时间对应的牛奶酸度关系曲线,进而得到该温度下的时间酸度关系表;改变设定温度,得到多条时间酸度关系曲线,制作多个不同温度下的时间酸度关系表。同时设计温度与时间实时采集电路,结合前面的多个时间酸度关系表,联合软件多表联动查询,实时展现牛奶运输货架期牛奶酸度数据,进而得到牛奶新鲜度数据。系统显示数据经标准仪器检验,表明了该系统实时呈现牛奶运输货架期新鲜度数据的准确性。该系统的应用,为保障人们饮用放心牛奶提供技术支持。
The shelf life and environmental condition of milk after shipment from the factory have important influence on its freshness. Based on the actual situation of shelf life and storage time of milk transportation, the specific data of milk acidity at different temperatures was collected, and the milk density relationship of the storage time at constant temperature was obtained by data fitting method Curve. Then, get the temperature of the time acidity relationship table, change the set temperature, and get a number of time acidity curve, the production of a number of different temperatures under the acidity relationship table. Through the design of temperature and time real-time acquisition circuit, combined with the previous number of time acidity relationship table, and then through the software multi-table linkage query, obtain real-time display milk acidity data, and then get milk freshness data. The device of the study shows that the data is tested by standard instruments, indicating that the device presents the accuracy of the freshness data of the milk transport shelf life in real time. The application of the device is in order to protect people to drink milk to provide technical support.
The shelf life and environmental condition of milk after shipment from the factory have important influence on its freshness. Based on the actual situation of shelf life and storage time of milk transportation, the specific data of milk acidity at different temperatures was collected, and the milk density relationship of the storage time at constant temperature was obtained by data fitting method Curve. Then, get the temperature of the time acidity relationship table, change the set temperature, and get a number of time acidity curve, the production of a number of different temperatures under the acidity relationship table. Through the design of temperature and time real-time acquisition circuit, combined with the previous number of time acidity relationship table, and then through the software multi-table linkage query, obtain real-time display milk acidity data, and then get milk freshness data. The device of the study shows that the data is tested by standard instruments, indicating that the device presents the accuracy of the freshness data of the milk transport shelf life in real time. The application of the device is in order to protect people to drink milk to provide technical support.
引文
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[2]麦志杰,徐海涛,赵静,等.检测牛奶变质的研究[J].中国乳品工业,2011,39(3):24-25.
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[13]BOXLER C,AUGUSTIN W,SCHOLL S.Fouling of milk components on DLC coated surfaces at pasteurization and UHT temperatures[J].Food and Bioproducts Processing,2013,91(4):336-347.
[14]CAMPA?ONE L A,PAOLA C A,MASCHERONI R H.Modeling and simulation of microwave heating of foods under different process schedules[J].Food and Bioprocess Technology,2012(5):738-749.
[15]CLARE D A,BANG W S,CARTWRIGHT G,et al.Comparison of sensory,microbiological,and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage[J].Journal of Dairy Science,2005,88(12):4172-4182.
[16]CLERJON S,DAUDIN J D,DAMEZ J L.Water activity and dielectric properties of gels in the frequency range 200MHz-6 GHz[J].Food Chemistry,2003,82(1):87-97.
[17]CORONEL P,SIMUNOVIC J,SANDEEP K P.Temperature profiles within milk after heating in a continuousflow tubular microwave system operating at 915 MHz[J].Journal of Food Science,2003,68(6):1976-1981.
[18]GUO W,NELSON S O,TRABELSI S,et al.Radio frequency(RF)dielectric properties of honeydew melon and watermelon juice and correlations with sugar content[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(5):289-292.
[19]KUDRA T,VAN de VOORT,F R RAGHAVAN,et al.Heating characteristics of milk constituents in a microwave pasteurization system[J].Journal of Food Science,1991,56(4):931-934.
[20]KUDRA T,RAGHAVAN V,AKYEL C,et al.Electromagnetic properties of milk and its constituents at 2.45 GHz[J].Journal of Microwave Power and Electromagnetic Energy,1992,27(4):199-204.
[21]MUDGETT R E,SMITH A C,WANG D I C,et al.Prediction of dielectric properties in nonfat milk at frequencies and temperatures of interest in microwave processing[J].Journal of Food Science,1974,39(1):52-54.
[22]ROSSITTO P V,CULLOR J S,CROOK J,et al.Effects of UVirradiation in a continuous turbulent flow UV reactor on microbiological and sensory characteristics of cow’s milk[J].Journal of Food Protection,2012,75(12):2197-2207.
[2]麦志杰,徐海涛,赵静,等.检测牛奶变质的研究[J].中国乳品工业,2011,39(3):24-25.
[3]吴娟.基于ARM的牛乳成分检测仪的设计[D].哈尔滨:哈尔滨理工大学,2007.
[4]李建国,章燕,夏全,等.超声波快速检测乳品变质方法的研究[J].江苏预防医学,2006,17(2):64.
[5]夏全,缪爱龙,章燕,等.牛奶变质过程的观察[J].江苏卫生保健,2007,9(3):22-23.
[6]HUANG W D.A passive radio-frequency pH-sensing tag for wireless food-quality monitoring[J].IEEE Sensors Journal,2012,12(3):487-495.
[7]BHADRA S,THOMSON D J,BRIDGES G E.A wireless passive pH sensor for real-time in vivo milk quality monitoring[J].IEEE,2012,12(3):1767-1771.
[8]PETAR KASSAL,IVANA MURKOVIC STEINBERG,MATTHEW D STEINBERG.Wireless smart tag with potentiometric input for ultra low-power chemical sensing[J].Sensors and Actuators B:Chemical,2013(184):254-259.
[9]CHANG WON LEE,NGHIA TRUONG VAN,KYUNGKWON JUNG.The design of smart RFID Tag system for food poisoning index monitoring[J].SERSC,2013(19):248-252.
[10]GUO W C,ZHU X H,LIU H.Effects of milk concentration and freshness on microwave dielectric properties[J].Journal of Food Engineering,2010(99):344-350.
[11]HUANG S J,GE S T,HE L W.A remote-query sensor for predictive indication of milk spoilage.science direct[J].Biosensors and Bioelectronics,2008(23):1745-1748.
[12]ZHU X H,GUO W C,JIA Y P.Temperature-dependent dielectric properties of raw cow’s and goat’s milk from 10to 4,500 MHz relevant to radio-frequency and microwave pasteurization process[J].Communication,Food Bioprocess Technol,2014(7):1830-1839.
[13]BOXLER C,AUGUSTIN W,SCHOLL S.Fouling of milk components on DLC coated surfaces at pasteurization and UHT temperatures[J].Food and Bioproducts Processing,2013,91(4):336-347.
[14]CAMPA?ONE L A,PAOLA C A,MASCHERONI R H.Modeling and simulation of microwave heating of foods under different process schedules[J].Food and Bioprocess Technology,2012(5):738-749.
[15]CLARE D A,BANG W S,CARTWRIGHT G,et al.Comparison of sensory,microbiological,and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage[J].Journal of Dairy Science,2005,88(12):4172-4182.
[16]CLERJON S,DAUDIN J D,DAMEZ J L.Water activity and dielectric properties of gels in the frequency range 200MHz-6 GHz[J].Food Chemistry,2003,82(1):87-97.
[17]CORONEL P,SIMUNOVIC J,SANDEEP K P.Temperature profiles within milk after heating in a continuousflow tubular microwave system operating at 915 MHz[J].Journal of Food Science,2003,68(6):1976-1981.
[18]GUO W,NELSON S O,TRABELSI S,et al.Radio frequency(RF)dielectric properties of honeydew melon and watermelon juice and correlations with sugar content[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(5):289-292.
[19]KUDRA T,VAN de VOORT,F R RAGHAVAN,et al.Heating characteristics of milk constituents in a microwave pasteurization system[J].Journal of Food Science,1991,56(4):931-934.
[20]KUDRA T,RAGHAVAN V,AKYEL C,et al.Electromagnetic properties of milk and its constituents at 2.45 GHz[J].Journal of Microwave Power and Electromagnetic Energy,1992,27(4):199-204.
[21]MUDGETT R E,SMITH A C,WANG D I C,et al.Prediction of dielectric properties in nonfat milk at frequencies and temperatures of interest in microwave processing[J].Journal of Food Science,1974,39(1):52-54.
[22]ROSSITTO P V,CULLOR J S,CROOK J,et al.Effects of UVirradiation in a continuous turbulent flow UV reactor on microbiological and sensory characteristics of cow’s milk[J].Journal of Food Protection,2012,75(12):2197-2207.