基于能量释放分析探究膨化食品声学特征与感官脆度相关性
TS210.7; 本研究旨在寻找能快速提高膨化食品感官脆度和其声学特征相关性的方法.采用排序测试方法选取脆性区分能力较好的个体组成感官组,对不同类型的膨化食品进行感官评价.以1000 Hz作为能量切分区间,利用希尔伯特-黄变换(Hilbert-Huang Transform,HHT)对膨化食品的声信号进行能量分割,观察其能量迁移过程,研究10种不同类型食品的感官评价与声学特性之间的关系.感官评价结果显示具有较高"酥脆性"的样品更易获得较高的评价分数.脉冲因子(r=0.937)和峭度(r=0.889)在不同种类膨化食品之间显示出与感官脆度的极显著相关性(P＜0.01),表明膨...
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| Published in | 食品工业科技 Vol. 46; no. 3; pp. 313 - 321 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
武汉轻工大学食品科学与工程学院,湖北武汉 430023%武汉轻工大学大宗粮油精深加工教育部重点实验室,湖北武汉 430023
01.02.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2024020275 |
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| Abstract | TS210.7; 本研究旨在寻找能快速提高膨化食品感官脆度和其声学特征相关性的方法.采用排序测试方法选取脆性区分能力较好的个体组成感官组,对不同类型的膨化食品进行感官评价.以1000 Hz作为能量切分区间,利用希尔伯特-黄变换(Hilbert-Huang Transform,HHT)对膨化食品的声信号进行能量分割,观察其能量迁移过程,研究10种不同类型食品的感官评价与声学特性之间的关系.感官评价结果显示具有较高"酥脆性"的样品更易获得较高的评价分数.脉冲因子(r=0.937)和峭度(r=0.889)在不同种类膨化食品之间显示出与感官脆度的极显著相关性(P＜0.01),表明膨化食品的能量释放特征保持一致,较脆的食物释放的能量会产生突然而不稳定的信号.膨化食品的声信号频率更集中在总能量占比80％的低频区间内,不同类型膨化食品的低频区间与感官脆度之间无显著相关性,但从其固有低频区间提取的声学特征与感官脆度的相关性显著提高.本研究建立了一种快速寻找膨化食品声信号最佳录制频率区间方法,提高了声学评价在食品感官质量控制中的准确性与可靠性. |
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| AbstractList | TS210.7; 本研究旨在寻找能快速提高膨化食品感官脆度和其声学特征相关性的方法.采用排序测试方法选取脆性区分能力较好的个体组成感官组,对不同类型的膨化食品进行感官评价.以1000 Hz作为能量切分区间,利用希尔伯特-黄变换(Hilbert-Huang Transform,HHT)对膨化食品的声信号进行能量分割,观察其能量迁移过程,研究10种不同类型食品的感官评价与声学特性之间的关系.感官评价结果显示具有较高"酥脆性"的样品更易获得较高的评价分数.脉冲因子(r=0.937)和峭度(r=0.889)在不同种类膨化食品之间显示出与感官脆度的极显著相关性(P＜0.01),表明膨化食品的能量释放特征保持一致,较脆的食物释放的能量会产生突然而不稳定的信号.膨化食品的声信号频率更集中在总能量占比80％的低频区间内,不同类型膨化食品的低频区间与感官脆度之间无显著相关性,但从其固有低频区间提取的声学特征与感官脆度的相关性显著提高.本研究建立了一种快速寻找膨化食品声信号最佳录制频率区间方法,提高了声学评价在食品感官质量控制中的准确性与可靠性. |
| Abstract_FL | This study sought to identify a method for swiftly improving the correlation between sensory crispness and acoustic characteristics of puffed food.The sensory group was formed by selecting individuals adept at identifying brittleness through sequencing test,with sensory assessments conducted on various puffed food.Adopting 1000 Hz as the interval for energy segmentation,the Hilbert-Huang Transform(HHT)was utilized to segment the energy of the sound signal from puffed food to observe the process of energy migration.The relationship between sensory evaluation and acoustic properties of 10 varied puffed food types was studied.The results of sensory evaluation showed that samples with higher"crispness"were more likely to obtain higher evaluation scores.The pulse factor(r=0.937)and kurtosis(r=0.889)showed an extremely significant correlation with sensory crispness between different types of puffed food,revealing that the energy release characteristics remained consistent(P＜0.01),while the energy released by the crunchy foods led to abrupt and unstable signals.It was observed that the sound signal frequencies of puffed food predominantly concentrated in the lower frequency range,accounting for 80％of the total energy.The results showed that there was no significant correlation between the low frequency interval and sensory crispness among different types of puffed food,but the acoustic features extracted from the inherent low frequency interval were significantly correlated with sensory crispness.This study establishes a fast method to identify the best frequency interval of sound signal recording of puffed food,thereby enhancing the accuracy and reliability of acoustic evaluation in food sensory quality control. |
| Author | 胡新楠 纪执立 沈汪洋 贾喜午 朱成凯 |
| AuthorAffiliation | 武汉轻工大学食品科学与工程学院,湖北武汉 430023%武汉轻工大学大宗粮油精深加工教育部重点实验室,湖北武汉 430023 |
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| Author_FL | JIA Xiwu HU Xinnan JI Zhili SHEN Wangyang ZHU Chengkai |
| Author_FL_xml | – sequence: 1 fullname: ZHU Chengkai – sequence: 2 fullname: HU Xinnan – sequence: 3 fullname: JI Zhili – sequence: 4 fullname: SHEN Wangyang – sequence: 5 fullname: JIA Xiwu |
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| DocumentTitle_FL | Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis |
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| Keywords | acoustic feature acoustic frequency energy migration 希尔伯特-黄变换 频率区间 Hilbert-Huang Transform 膨化食品 能量迁移 声学特征 puffed food |
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| Publisher | 武汉轻工大学食品科学与工程学院,湖北武汉 430023%武汉轻工大学大宗粮油精深加工教育部重点实验室,湖北武汉 430023 |
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| Snippet | TS210.7; 本研究旨在寻找能快速提高膨化食品感官脆度和其声学特征相关性的方法.采用排序测试方法选取脆性区分能力较好的个体组成感官组,对不同类型的膨化食品进行感官评价.以1000 Hz作为能量切分区间,利用希尔伯特-黄变换(Hilbert-Huang... |
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| Title | 基于能量释放分析探究膨化食品声学特征与感官脆度相关性 |
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