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Method for on-line detection of starch gelatinization degree and gelatinization temperature

A technology of starch gelatinization and gelatinization temperature, which is applied in measurement devices, preparation of test samples, material analysis by optical means, etc. The operation is fast and convenient, the parallelism is good, and the effect of eliminating subjective errors

Inactive Publication Date: 2017-12-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The gelatinization behavior of starch usually occurs in the temperature range of about 10°C. The traditional method judges the gelatinization temperature and degree of gelatinization of starch through artificial visual observation, which makes the experimental results vary greatly from individual to individual, and the conclusions are often inconsistent. time

Method used

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  • Method for on-line detection of starch gelatinization degree and gelatinization temperature
  • Method for on-line detection of starch gelatinization degree and gelatinization temperature
  • Method for on-line detection of starch gelatinization degree and gelatinization temperature

Examples

Experimental program
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Effect test

Embodiment 1

[0079] Measuring the gelatinization properties of common corn starch

[0080] (1) Tablet preparation: prepare ordinary cornstarch suspension with a mass concentration (dry basis) of 0.5%, stir up the sunken starch with a glass rod to make it more evenly dispersed in the system, and quickly absorb the starch milk with a dropper And drop 1 drop to the center of the circular glass slide that has been coated with a circle of glass glue on the edge, disperse the starch solution evenly, cover another glass slide, and seal; the film requires that the starch in the field of view of the optical microscope spread evenly, and the starch Less overlap between particles;

[0081] (2) Shooting: Place the finished film on a hot stage, heat up under a polarizing microscope, and use a digital camera connected to the microscope for continuous data collection; adjust the magnification of the microscope to 50×10, set the aperture of the polarizing microscope and take a picture Exposure time, so t...

Embodiment 2

[0092] Measuring the gelatinization properties of potato starch

[0093] (1) Tablet preparation: configure the potato starch suspension with a mass concentration (dry basis) of 1%, stir up the sunken starch with a glass rod to make it more evenly dispersed in the system, quickly draw the starch milk with a dropper and remove Add 1 drop to the center of a circular glass slide that has been coated with a circle of glass glue on the edge, disperse the starch solution evenly, cover another glass slide, and seal it; the film requires that the starch spread evenly in the field of view of the optical microscope, and the starch granules less overlap between

[0094] (2) Shooting: Place the finished film on a hot stage, heat up under a polarizing microscope, and use a digital camera connected to the microscope for continuous data collection; adjust the magnification of the microscope to 20×10, set the aperture of the polarizing microscope and take a picture Exposure time, so that the ...

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Abstract

The invention discloses a method for on-line detection of a starch gelatinization degree and a gelatinization temperature. According to the method, microscope observation and artificial intelligence image recognition technology are combined, and with utilization of a principle that starch granules have unique birefringence characteristics under polarized light, a Starch-SSD method based on deep learning is proposed and is used for monitoring morphological changes of a starch gelatinization process. Experimental results of the method have good parallelism, and the error of the measurement results is within 1%. Compared with artificial vision observation, the method not only eliminates the influence of subjective errors but also makes the whole detection process have less time consuming, the operation is faster and more convenient, and the experimental results are more accurate. The method is based on target tracking of the starch birefringence characteristics in the gelatinization process, and a new method for on-line observation and design control of the extent of starch reaction is provided.

Description

technical field [0001] The invention belongs to the technical field of food science and engineering, and in particular relates to an online detection method of starch gelatinization degree and gelatinization temperature. Background technique [0002] Starch is a common natural polymer in nature and can be widely used in research fields such as food, materials, and medicine. The starch gelatinization process is the melting process of starch crystallite bundles. The hydrogen bonds of starch molecules are broken and destroyed, the degree of molecular disorder increases, and the particles swell irreversibly when they absorb water. The reactivity and other physical and chemical properties of the reagents have changed significantly. [0003] During the processing of starch-based products, the gelatinization degree and gelatinization temperature of starch are very important indicators, which seriously affect the processing technology and product quality. The gelatinization charac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/23G01N1/28
CPCG01N1/28G01N21/23
Inventor 刘宏生陶金轩曾德炉李子康
Owner SOUTH CHINA UNIV OF TECH
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