基于电导率的黄酒储存库监测系统的研制

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-06-05 DOI:10.1093/fqsafe/fyad026

Jian Hu, Shuangping Liu, Mujia Nan, Caixia Liu, Xiao Han, Jian Mao

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引用次数: 0

摘要

本研究基于微生物污染引起的电导率变化原理，建立了陶罐中黄酒的快速酸败检测方法。黄酒中总酸的变化与电导率的增加呈正相关。将该方法应用于不锈钢储罐黄酒在线监测系统中。当电导率超过以往数据的正常波动范围(平均值+ 3个标准差)时，监测系统识别微生物污染。通过优化电导率-温度补偿系数和电导率统计方法，降低了方法的标准差，提高了微生物污染监测的灵敏度。估计了常用型号黄酒的电导率和补偿系数的范围。通过同步比较黄酒多个储罐的电导率数据，最大限度地减少了环境因素对电导率测量的干扰。反映系统波动范围的标准差(SD)由143 μS/cm降至2 μS/cm。将该监测系统应用于容量为60 t和300 t的黄酒储罐中，通过电导率数据变化的对比，及时发现黄酒储罐中微生物污染引起的异常信号。同时，通过对黄酒总酸的离线检测，验证了微生物污染在线检测的有效性。

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Development of a Monitoring System for Huangjiu Storage based on Electrical Conductivity

In this study, a fast rancidification detection method was developed for Huangjiu in pottery jars based on the principle of electrical conductivity changes caused by microbial contamination. The change of total acid in Huangjiu was positively correlated with the increase of electrical conductivity. This method was applied to an online monitoring system for Huangjiu storage in stainless steel tanks. When the electrical conductivity exceeds the normal fluctuation range (Mean + 3 standard deviations) of previous data, the monitoring system recognizes the microbial contamination. By optimizing the conductivity-temperature compensation coefficient and conductivity statistical method, the standard deviation of the method was reduced and the sensitivity of microbial pollution monitoring was improved. The ranges of conductivity and compensation coefficient of common types of Huangjiu were estimated. Interference in conductivity measurements due to environmental factors was minimised through the synchronous comparison of conductivity data for multiple tanks of Huangjiu. The standard deviation (SD), which indicates the fluctuation range of the system, decreased from 143 μS/cm to 2 μS/cm. The monitoring system was then applied in Huangjiu storage tanks with capacities of 60 t and 300 t. Through the comparison of conductivity data change, the abnormal signals caused by microbial contamination during the storage of Huangjiu were found in time. Meanwhile, through off-line detection of total acid of Huangjiu, the effectiveness of microbial contamination on-line detection was verified.

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.