基于气流与激光检测融合的冷却牛肉黏弹性非破坏解析方法及其在品质快速检测中的应用研究

As an important physical property of chilled beef, viscoelastic properties are closely related to beef quality. Beef viscoelasticity can be used to accurately determine the beef quality. This project has taken the chilled beef as the research object, studied the creep rules of the chilled beef viscoelasticity and the influence on the chilled beef quality based on fusion of airflow impact and laser displacement detection technology. This project studies the change rules of the air pressure on the surface of the chilled beef under the air impact to get the constant air pressure value and ensure the realization of the chilled beef creep rule experiments, and studied to structure the high order multi elements generalized Kelvin creep model to describe the creep rules of the chilled beef viscoelasticity. A variety of algorithms are used to solve the creep characteristic parameters’ values of the beef viscoelasticity(modulus of elasticity, viscosities). Combined with the experiments, the internal connection is been revealed between the creep characteristic parameter value of the beef viscoelasticity and beef quality value such as TVB-N, tenderness, water holding capacity (WHC) and so on. Through comparison and analysis of many regression modeling algorithms, the rapid and nondestructive detection models of qualities of chilled beef such as TVB-N, tenderness, water holding capacity (WHC) are been established based on the chilled beef viscoelasticity characteristic parameter values. Based on the above research results, the prototype system of nondestructive, fast and quantitative detection for the qualities of chilled beef based on viscoelastic rheology properties is developed. This project provides a new method and new mean for the physical analysis of meat and nondestructive and rapid detection of the meat quality. It is original and innovative，and it has a great application potential.

黏弹性作为牛肉一项重要物性与牛肉品质密切相关，利用黏弹性可以精确定量检测牛肉品质。本项目以冷却牛肉为对象，研究融合气流和激光检测技术的冷却牛肉黏弹性蠕变变化规律及其对品质的影响。项目研究气流冲击作用下作用于冷却牛肉的气流压力变化规律，以获得气流恒压确保冷却牛肉蠕变试验的实现；研究构建高阶广义开尔文模型以准确描述冷却牛肉的黏弹蠕变特性；综合运用多种求解算法来准确解析冷却牛肉的黏弹性蠕变特征参数值(E、η)；结合理化检验，研究揭示黏弹性蠕变特征参数与TVB-N、嫩度、系水力等冷却牛肉品质指标间的内在联系；比较分析多种回归建模算法，研究建立基于黏弹性特征参数的冷却牛肉TVB-N、嫩度、系水力非破坏定量精确检测模型；并据此研发基于黏弹性蠕变特征参数的冷却牛肉品质非破坏定量快检原型系统。本项目成果为肉类食品的物性分析及其品质的无损定量快速检测提供了一种新方法和新手段，有原创性，具有很大的应用潜力。

黏弹性作为食品的一项重要物性与食品品质密切相关。项目以冷却牛肉为研究对象，将气流和激光传感技术引入冷却牛肉的黏弹性检测，研究在不同气流作用下，冷却牛肉黏弹特性变化规律，通过揭示黏弹性的定量规律来检测冷却牛肉品质。. 项目研究了压缩状态下冷却牛肉的弹性模量、线弹性区域以及硬度、黏度、黏力、弹性、恢复性、内聚性和胶着性等质构参数对冷却牛肉新鲜度的影响规律。构建了基于距离和气压预测气力以及基于气力和距离预测气压两种形式的气力信号控制模型，实现了基于神经网络算法的气力激励信号的精确控制。.项目研究了冷却牛肉黏弹性流变学蠕变规律，优选出能够揭示冷却牛肉黏弹性流变学特性的最佳蠕变分析模型。项目研究了黏弹性参数与新鲜度之间的相关性，建立了基于黏弹性特征参数的冷却牛肉TVB-N定量预测模型。研究表明，利用六要素模型能够较好的预测新鲜度肉品品质。项目采用可控气流-激光技术，结合多种回归算法对冷却牛肉嫩度、系水力品质指标进行了研究，建立了基于气流-激光的冷却牛肉嫩度和系水力品质指标定量预测模型。研究表明瞬态、蠕变、应力松弛三种激励模式可以稳定预测冷却牛肉嫩度值，其中，应力松弛模态具有最佳的预测效果。在系水力品质的预测中，瞬态激励具有最佳预测效果。. 项目研发了基于LabVIEW的气流-激光冷却牛肉黏弹性无损检测仪器装置，开发了基于黏弹性的冷却牛肉新鲜度分析检测数据集成分析软件系统。项目研发了基于ARM嵌入式的冷却牛肉流变特性检测仪器系统，可以产生瞬态、蠕变、应力松弛、正弦等多种激励信号形式，可用于冷却牛肉流变黏弹特性检测。研发的仪器系统已完成权威检测机构检验测试，蠕变仪气力控制精度相对平均偏差1.36%，仪器控制精度达到98.64%；蠕变值重现性相对偏差平均1.43%，仪器重复精度达到98.57%。最后完成了可控气流-激光流变仪性能分析测试。. 项目成果包括：正式发表的论文12篇（SCI/EI10篇）；发明专利11项，实用新型2项，外观专利2项；软件著作权13项；1项专利实现技术转化；原型样机3台；检验试报告2份；培养博士生2名，硕士生3名，本科生3名。. 作为一项原创性新技术，本项目所研发的流变特性检测系统为食品肉类乃至非金属等高聚物材料流变特性检测提供了一种全新的极有潜力的方法和平台。