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Nondestructive testing method for gelatin quality of preserved egg based on vibration technology

A technology of non-destructive testing and preserved eggs, which is applied in the direction of material analysis, measuring devices, and measurement of ultrasonic/sonic/infrasonic waves using acoustic wave emission technology. It can solve the problems of low detection accuracy, high labor intensity, and low efficiency, and achieve wide application. Foreground, improved prediction accuracy, fast effect

Inactive Publication Date: 2019-04-23
HUAZHONG AGRI UNIV
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Problems solved by technology

This detection method is labor-intensive, with low detection accuracy and low efficiency. Working for a long time may lead to finger injuries and decreased judgment.

Method used

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  • Nondestructive testing method for gelatin quality of preserved egg based on vibration technology
  • Nondestructive testing method for gelatin quality of preserved egg based on vibration technology
  • Nondestructive testing method for gelatin quality of preserved egg based on vibration technology

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Embodiment Construction

[0033] Below in conjunction with accompanying drawing and embodiment describe in detail:

[0034] 1. Percussion acquisition system

[0035] 1. Overall

[0036] Such as figure 1 , the system includes the measured object preserved egg 8;

[0037] It is equipped with a dynamic signal acquisition instrument 1, a preserved egg fixing block 2, a piezoelectric acceleration sensor 3, a single-chip microcomputer control board 4, an acrylic board 5, a DC electromagnet 6, a rubber percussion head 7 and a computer 9;

[0038] The preserved egg 8 is placed on the preserved egg fixing block 2, the DC electromagnet 6 about 10mm above the preserved egg 8 is fixed on the acrylic plate 5, the end of the DC electromagnet 6 is fixed with a rubber percussion head 7, and the single-chip microcomputer control board 4 is connected to the DC electromagnet 6 through a wire. It is used to realize the knock control function of the preserved egg 8; a piezoelectric acceleration sensor 3 is attached to t...

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Abstract

The invention discloses a nondestructive testing method for the gelatin quality of a preserved egg based on a vibration technology, and relates to the field of nondestructive testing of the gelatin quality of the preserved egg. The method comprises the following steps: firstly, constructing a knock acquisition system, putting the preserved egg on a preserved egg fixing platform, bonding one end ofa piezoelectric acceleration sensor with the bottom of the preserved egg and connecting the other end of the piezoelectric acceleration sensor with a dynamic signal acquisition instrument; secondly,pressing a key on a singlechip control board to control a direct current electromagnet to achieve knock on the preserved egg; thirdly, transmitting a preserved egg vibration signal acquired by the dynamic signal acquisition instrument to a computer and processing through signal processing software; and fourthly, extracting corresponding characteristic values for modeling and selecting an optimal model for discriminating. According to the nondestructive testing method disclosed by the invention, the gelatin quality of the preserved egg can be accurately predicted by utilizing a knock vibrationtechnology; the nondestructive testing method has the characteristics of high speed, non-destructive property, intelligentization and the like, realizes the nondestructive testing of the gelatin quality of the preserved egg and has a broad application prospect.

Description

technical field [0001] The invention relates to the field of nondestructive testing of the quality of preserved egg gel, in particular to a nondestructive testing method for the quality of preserved egg gel based on vibration technology. Background technique [0002] Preserved eggs, as an original egg processing product in my country, occupy an important position in China's egg industry; they have a unique taste, high nutritional value, and have the effects of cooling appetizers, relieving heat and reducing fire; they are used in preserved egg tofu, preserved egg salad and fried preserved eggs. It is very popular in dishes and is deeply loved by consumers. Good preserved eggs look crystal clear, fragrant and have a certain degree of elasticity after removing their shells; while bad preserved eggs will have a pungent smell of sticky or liquid after removing their shells; therefore, the quality of preserved eggs not only affects their commercial value, but also And it will ser...

Claims

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Application Information

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IPC IPC(8): G01N29/14G01H11/08
CPCG01H11/08G01N29/14G01N2291/02466
Inventor 王巧华袁成梅璐
Owner HUAZHONG AGRI UNIV
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