用于植物性食品监测的超声波诊断技术的机遇与挑战:原理、机器系统和应用策略。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jing Yan, Yingling Zhang, Zibin Jiao, Lifan Song, Zhijun Wang, Qing Zhang, Yaowen Liu, Wen Qin
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引用次数: 0

摘要

由于植物性食品对人类和全球健康的积极影响,植物性食品的消费量大幅增加。然而,确保植物性食品的质量和安全仍然是一项挑战。超声波诊断技术具有穿透光学不透明材料的能力、强指向性、快速检测能力、设备成本低和操作简便等特点,因此被广泛用于快速和无损检测。本综述通过总结食品表征原理、影响检测精度的因素和减轻其影响的方法、超声波机器系统的组成以及超声波诊断技术在植物性食品监测中的应用,全面介绍超声波诊断技术。超声波技术的检测原理是基于经验方程,建立超声波与食品理化指标之间的关系。为提高检测精度,应建立温度和压力补偿机制,在远场区域设置测量距离,并对液体样品进行脱气处理。此外,样品平台的设计和检测模式的选择也取决于食品的性质。将超声波技术与机器学习技术相结合,为食品和饮料行业的实时过程监控带来了广阔的前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Opportunities and challenges of ultrasonic diagnostic techniques for plant-based food monitoring: principle, machine system, and application strategies.

Plant-based food consumption has increased substantially owing to its positive effects on human and global health. However, ensuring the quality and safety of plant-based foods remains a challenge. Diagnostic ultrasonic technology is widely used for rapid and nondestructive determination owing to its ability to penetrate optically opaque materials, strong directivity, rapid detection capabilities, low equipment costs, and ease of operation. This review provides a comprehensive understanding of diagnostic ultrasonic technology by summarizing the principles of food characterization, factors that influence detection accuracy and methods to mitigate their impact, composition of ultrasonic machine systems, and application of diagnostic ultrasound for monitoring plant-based foods. The detection principle of ultrasonic technology is based on empirical equations that establish a relationship between the ultrasonic and physicochemical indicators of food. To improve the detection accuracy, a compensation mechanism for the temperature and pressure should be established, measurement distances should be set in the far-field region, and liquid samples should be degassed. Furthermore, the sample platform design and the choice of detection mode depend on the nature of the food. Combining ultrasonic technology with machine learning techniques presents promising prospects for real-time process monitoring in the food and beverage industries.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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