Automatic detector for textural properties of hardness and viscosity of cooked rice grains

Abstract

The invention relates to an automatic detector aiming at textural properties of hardness and viscosity of cooked rice grains. A structure of the automatic detector comprises: a motor is connected with a shaft which is connected with a cam; a guide rod is arranged below the cam; a spring is arranged on the guide rod, and the underside of the guide rod is provided with an upper measuring arm and a lower measuring arm which are connected to a box body; the upper measuring arm is provided with an upper moveable block; a fastening screw is arranged on the upper moveable block, and the underside of the upper moveable block is connected with a pressure head; the lower measuring arm is provided with a lower moveable block which is provided with a lower fastening screw, and the above of the lower moveable block is connected with a tray which aims at the pressure head on the above; and strain gauges are arranged on the upper measuring arm and the lower measuring arm to form a differential bridge to a PC machine. The automatic detector overcomes the defects that a texture analyzer has poor accuracy and cannot represent the change relation between two parameters, namely the stress and the deformation in the process that cooked rice is stressed. The automatic detector aims at the detection of the textural properties of the cooked rice grains, accurately and truly reflects the hardness and the viscosity of the cooked rice grains and performs quantification on the hardness and the viscosity.

Description

technical field [0001] The invention relates to the detection technology of agricultural products, in particular to an automatic detector for the hardness, viscosity and texture characteristics of rice grains. Background technique [0002] Rice is the main food crop of our people. With the development of the national economy and the improvement of people's material living standards, the requirements for the quality of rice eating are constantly increasing. Therefore, it is necessary to test the texture characteristics of rice grains, including hardness. [0003] Prior to the present invention, texture analyzers, food property analyzers, etc. were widely used in the detection of the taste characteristics of agricultural and sideline products. However, the texture analyzer itself is not aimed at detecting the texture characteristics of rice grains. There are certain adaptability problems when using it to detect texture characteristics such as hardness and viscosity of cooked r...

AI Technical Summary

Problems solved by technology

However, the texture analyzer itself is not aimed at the detection of the texture characteristics of rice grains. There are certain adaptability problems when using it to detect texture characteristics such as hardness and viscosity of cooked rice, and it is difficult to guarantee the accuracy of the measurement results.

In the existing measurement and analysis experiments, rice balls (or rice cubes) are used as the measurement object, which is difficult to accurately reflect the texture characteristics such as hardness and viscosity of single-grain cooked rice, and the parameters used when analyzing the measurement results ( force-time curve), it is difficult to truly reflect the change relationship between the two parameters of force and deformation in the process of cooked rice

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