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Method for detecting texture quality by low field nuclear magnetic resonance in sea cucumber salting process

A low-field nuclear magnetic resonance and detection method technology, which is applied in the detection field, can solve the problems of quality identification of unseen sea cucumber salting, etc., and achieve the effects of rapid measurement, accurate measurement results and good reproducibility

Active Publication Date: 2016-03-30
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Low-field nuclear magnetic resonance (LF-NMR) is a new type of non-destructive testing technology, but there is no report on the application of low-field nuclear magnetic resonance technology to identify the quality of sea cucumbers in the process of salting

Method used

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  • Method for detecting texture quality by low field nuclear magnetic resonance in sea cucumber salting process
  • Method for detecting texture quality by low field nuclear magnetic resonance in sea cucumber salting process
  • Method for detecting texture quality by low field nuclear magnetic resonance in sea cucumber salting process

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Embodiment 1

[0034] Take fresh sea cucumbers, remove the internal organs and the five longitudinal ribs attached to the inner wall, rinse the inner wall repeatedly with clean water, and rinse with double distilled water 3 times. Pre-cooked at 70°C for 30 minutes, cooled naturally, placed in 15% brine, and salted at 4°C for 2, 6, 10, 14, 18, 22 days.

[0035] The MiniMR-Rat nuclear magnetic resonance imaging analyzer was used to detect the salted sea cucumber samples. The parameters were set as follows: 90 degree pulse width P1: 13 μs, 180 degree pulse width P2: 26 μs, repeated sampling waiting time Tw: 5000 ms, analog gain RG1: 15. Digital gain DRG1:3, preamplification gain PRG:1, NS:8, NECH: 3000, receiver bandwidth SW: 200KHz, start sampling time control parameter RFD: 0.002ms, time delay DL1: 0.1ms. Then use the one-dimensional inverse Laplace algorithm as the transverse relaxation time T2 inversion algorithm (number of iterations: 1000000) to obtain the transverse relaxation characteristi...

Embodiment 2

[0041] Take fresh sea cucumbers, remove the internal organs and the five longitudinal ribs attached to the inner wall, rinse the inner wall repeatedly with clean water, and rinse with double distilled water 3 times. Pre-cooked at 70°C for 30min, cooled naturally, placed in saturated brine, and salted at 4°C for 2, 6, 10, 14, 18, 22 days.

[0042] Using MiniMR-Rat magnetic resonance imaging analyzer to detect sea cucumber samples, the parameters are set to: 90 degree pulse width P1: 13 μs, 180 degree pulse width P2: 26 μs, re-sampling waiting time Tw: 5000 ms, analog gain RG1: 15, Digital gain DRG1:3, preamplification gain PRG:1, NS:8, NECH: 3000, receiver bandwidth SW: 200KHz, start sampling time control parameter RFD: 0.002ms, time delay DL1: 0.1ms. Then use the one-dimensional inverse Laplace algorithm as the transverse relaxation time T2 inversion algorithm (number of iterations: 1000000) to obtain the transverse relaxation characteristic map of each sample (such as image 3 ,...

Embodiment 3

[0049] Take fresh sea cucumbers, remove the internal organs and the five longitudinal ribs attached to the inner wall, rinse the inner wall repeatedly with clean water, and rinse with double distilled water 3 times. Pre-cook at 70°C for 30min, cool naturally, place in dry salt, and salt for 2, 6, 10, 14, 18, 22 days at 4°C.

[0050] The MiniMR-Rat nuclear magnetic resonance imaging analyzer was used to detect the sea cucumber samples. The parameters were set to: 90 degree pulse width P1: 13 μs, 180 degree pulse width P2: 26 μs, re-sampling waiting time Tw: 5000 ms, analog gain RG1: 15, Digital gain DRG1:3, preamplification gain PRG:1, NS:8, NECH: 3000, receiver bandwidth SW: 200KHz, start sampling time control parameter RFD: 0.002ms, time delay DL1: 0.1ms. Then use the one-dimensional inverse Laplace algorithm as the transverse relaxation time T2 inversion algorithm (number of iterations: 1000000) to obtain the transverse relaxation characteristic map of each sample (such as Fig...

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Abstract

The invention provides a method for detecting texture quality by low field nuclear magnetic resonance in a sea cucumber salting process. The method comprises a step (1) of establishment of a horizontal relaxation spectrum picture T2 of salted sea cucumber quality and a magnetic resonance imaging information database, a step (2) of establishment of a TPA texture information database of a salted sea cucumber, and a step (3) of correlation analysis of horizontal relaxation spectrum picture information of the salted sea cucumber and TPA texture information. According to the method, the low field nuclear magnetic resonance relaxation spectrum picture and magnetic resonance imaging information are utilized to identify the quality of the salted sea cucumber, compared with the traditional method for identifying the quality of the salted sea cucumber, the nuclear magnetic resonance technology enables a sample to maintain integrity, the operation method is simple and quick, and the measuring result is precise. The measuring result cannot be influenced by the size and the appearance color of a material sample. In addition, the method has the remarkable advantages of being convenience in sample preparation and being quick to measure, high in precision and good in reproducibility and the like.

Description

Technical field [0001] The invention belongs to the detection field, and specifically relates to a method for detecting the texture of salted sea cucumbers by using nuclear magnetic resonance. Background technique [0002] Sea cucumber is an important marine treasure. In 2014, my country's aquaculture production reached 200,000 tons, with an output value of 48 billion yuan. At present, the deep processing of sea cucumbers and the improvement of the quality of sea cucumber products have become one of the key concerns of industry practitioners. Salting is a traditional method of sea cucumbers, which is conducive to the storage of sea cucumbers. The processing method is simple, the eating method is rich, and it is easily accepted by consumers and has a wide range of market needs. However, salted sea cucumbers have always been under extensive processing conditions, and process control mainly relies on experience without specific theoretical basis. The industry has not yet formed sta...

Claims

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Application Information

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IPC IPC(8): G01N24/08
Inventor 谭明乾宋亮赵晶李岩李夏霖
Owner DALIAN POLYTECHNIC UNIVERSITY
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