| 食品电物性在无损检测中的应用研究进展 |
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| 引用本文： | 马荣朝,秦文,吴维雄,周熙,张道德,辛松林.食品电物性在无损检测中的应用研究进展[J].农业工程学报,2007,23(5):278-283. |
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| 作者姓名： | 马荣朝 秦文 吴维雄 周熙 张道德 辛松林 |
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| 作者单位： | 四川农业大学信息与工程技术学院,雅安,625014 |
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| 基金项目： | 四川省教育厅资助项目;四川省教育厅重点实验室项目;四川农业大学校科研和教改项目 |
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| 摘 要： | 现代农业和食品加工的快速发展，使农产品的品质检测技术显得非常重要。无损检测技术已成为食品科学的一个重要研究热点，利用电物性对农产品品质检测、分级筛选等方面已显示出特殊的优越性。该文从农产品的含水量、可溶性固形物含量、新鲜程度等指标的检测及食品干燥、油炸、发酵、冷冻等过程的在线检测方面，阐述了利用电物性的食品无损检测技术的研究现状，也提出了今后进一步研究的方向和目标。
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| 关 键 词： | 食品 电物性 无损检测 |
| 文章编号： | 1002-6819（2007）5-0278-06 |
| 收稿时间： | 2006/8/14 0:00:00 |
| 修稿时间： | 2006-08-142007-03-28 |
Review of research advances in non-destructive quality evaluation technology of food by dielectric property |
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| Ma Rongchao,Qin Wen,Wu Weixiong,Zhou Xi,Zhang Daode and Xin Songlin.Review of research advances in non-destructive quality evaluation technology of food by dielectric property[J].Transactions of the Chinese Society of Agricultural Engineering,2007,23(5):278-283. |
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| Authors: | Ma Rongchao Qin Wen Wu Weixiong Zhou Xi Zhang Daode and Xin Songlin |
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| Institution: | Institute of Information and Engineering Technology, Sichuan Agricultural University, Ya'an 625014, China;Institute of Information and Engineering Technology, Sichuan Agricultural University, Ya'an 625014, China;Institute of Information and Engineering Technology, Sichuan Agricultural University, Ya'an 625014, China;Institute of Information and Engineering Technology, Sichuan Agricultural University, Ya'an 625014, China;Institute of Information and Engineering Technology, Sichuan Agricultural University, Ya'an 625014, China;Institute of Information and Engineering Technology, Sichuan Agricultural University, Ya'an 625014, China |
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| Abstract: | It is become a very important area to measure the quality of agricultural products for the quickly development of agricultural and food process. Non-destructive technology of food has become the focus of researches in food science field. Inspection by using the dielectric property is widely adopted and has unique advantages in quality inspecting and grading. The research advances in non-destructive technology of food by dielectric property is reviewed from the measurement of moisture, soluble solid content, freshness and online evaluation of drying, oil-frying, fermentative, freezing process of food. Some new ideas of study on non-destructive detection in the future are pointed out. |
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| Keywords: | food dielectric property non-destructive detection |
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