Rapid Quantitative Characterization of Water Distribution Uniformity of Dough Sheet by Hyperspectral Combined with Distributional Homogeneity Index

Abstract

Abstract: Abstract: The production of the dough sheet is the previous process of drying the noodles, the quality of the dough sheet directly affects the quality of noodles. The distribution of water in the dough not only affects the result of mixing dough, but also affects the drying effect of noodles. In order to quantitatively characterize the specific value of water distribution uniformity when the uniformity changes subtly, hyperspectral technology combined with distributional homogeneity index method were used to quantitatively and rapidly characterize the water distribution homogeneity in the dough sheet in this study. Firstly, different water content gradient dough sheet were set up, different spectral pretreatment methods and pattern recognition methods were used to establish water prediction models. Then, hyperspectral visualization technology was used to visualize the water content distribution in dough sheet. Finally, the dough sheet with different mixing time were taken as research objects, The Distributional Homogeneity Index method was used to quantitatively characterize the water distribution uniformity in the dough. The results show that the model constructed by SNV pre-processing has the best prediction effect. And the prediction effect of LS-SVM model was the best in the selection of water quantitative prediction model. The Distributional Homogeneity Index method shows that the water distribution is the most uniform when the dough time is 15 min. It was verified the feasibility of using the hyperspectral technology combined with the distributional homogeneity index for measuring the water homogeneity of the dough sheet, which provided theoretical guidance for the automatic monitoring of the mixing process.

Key words: hyperspectral, dough sheet, water distribution homogeneity, distributional homogeneity index, automatics monitoring

CLC Number:

O657.3

zou xiaobo. Rapid Quantitative Characterization of Water Distribution Uniformity of Dough Sheet by Hyperspectral Combined with Distributional Homogeneity Index[J]. FOOD SCIENCE, 0, (): 0-0.

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