通过改变温度和可可含量对巧克力的声学研究

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-27 DOI:10.1556/446.2020.10012

K. Badak-Kerti, V. Zsom-Muha, T. Zsom, D. Nagy, J. Felföldi

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引用次数: 1

摘要

在实验中，对巧克力样品破碎过程中产生的声音进行了检测。用精密透度计进行断裂，记录断裂声。根据所得信号计算纹理指数（TI）。首先，将所得TI的变化作为样品温度的函数进行监测。使用统计工具（LDA，线性判别分析）将同一黑巧克力在不同温度下的样本组完全分离，但没有发现描述变化的趋势。其次，基于TI，我们可以将巧克力样品识别并分类为适当的组（基于可可含量从40%到85%）。根据线性判别分析，不同可可含量的巧克力被完全分离，并显示出一定的模式。基于所获得的结果，可以说巧克力中可可含量可以基于声学方法获得的TI来确定。

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Acoustic investigation of chocolate by changing temperature and cocoa content

In the experiments, the sound generated during the breaking of chocolate samples was examined. The fracture was performed by a precision penetrometer, the breaking sound was recorded. Texture index (TI) was calculated from the resulting signal. First the change of the resulting TI was monitored as a function of the samples' temperature. The sample groups of the same dark chocolate with different temperatures were completely separated from each other with statistical tool (LDA, linear discriminant analyses), but no trend was found to describe the change. Secondly, based on the TI, we could identify and classify the chocolate samples in the appropriate groups (based on cocoa content from 40 to 85%). According to linear discriminant analyses chocolates with different cocoa content were completely separated and showed a certain pattern. Based on the obtained results, it can be stated that the cocoa content of chocolate can be determined on the basis of TI obtained by acoustic method.

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来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.