基于差别度的智舌品质控制方法研究.docVIP

基于差别度的智舌品质控制方法研究 摘 要：本文主要以海南特色食品--椰子汁、椰子粉等椰子类食品为主要研究对象研究，以电子舌等现代仪器为检测手段，以解决现有椰汁类产品的质量参差不齐，质量检测水平比较落后为主要目标，初步实现椰子类食品的整体质量优劣综合评价，逐步完善椰子类食品智能感官鉴定及综合质量评价技术，从而保证椰子类食品的食品质量与安全。通过实验，计算得出差别度的质控线为14.07，货架间隔数与差别度线性方程为：y=10.08log10(x)+2.78，相关系数R2=0.8741。 关键字：椰汁 电子舌 差别度 The differential degree test---A control methodology for smartongue applications Abstract: In this study, we mainly use Hainan specialty foods -- coconut milk、 coconut powder, coconut food as research by the means of electronic tongue and other modern equipment to mainly target at detecting the uneven quality of existing coconut products, improving the quality level of detection backward , establish the initial realization of comprehensive evaluation of the overall quality of coconut food pros and cons, and gradually improve the coconut foods intelligent sensory evaluation and comprehensive quality evaluation technology, so as to ensure food quality and food safety of coconut.From this test，we conclude that the control line of differential degree is 14.07，the relation equation between shelf number intervals and differential degree is y=10.08log10(x)+2.78,with the correlation coefficient by 0.8741. Keywords: coconut smartongue differential degree 正文目录 摘要…………………………………………………………………………………… Abstract……………………………………………………………………………… 引言…………………………………………………………………………………… 智舌……………………………………………………………………………… (一)智舌结构………………………………………………………………… （二)智舌原理………………………………………………………………… 二、数据分析方法…………………………………………………………………… （一）主成分分析……………………………………………………………… （二）差别度…………………………………………………………………… 1、DI值…………………………………………………………………… 2、DE值…………………………………………………………………… 三、实验部分…………………………………………………………………………… （一）传感器优化实验………………………………………………………… 1、实验材料……………………………………………………………… 2、参数的优化确立……………………………………………………… （二）椰汁综合质量差别度实验……………………………………………… 1、实验材料……………………………………………………………… 2、实验原理及方法