利用图像分析仪评价馒头品质的研究

以我国小麦主产区的222份小麦制成的馒头为研究对象,进行了感官评价和图像分析仪C-Cell测试。以此为基础进行C-Cell参数聚类分析,将C-Cell的34个特征参数聚为4类,筛选出了11个代表性特征参数。初步探索了馒头仪器评价和感官评价之间的关系,结果表明：C-Cell特征参数与感官评价指标存在一定的相关性,切片面积、周长和切片亮度与内部结构、感官总分的相关性较好,都呈极显著正相关；而气孔对比度、气孔密度、粗糙气孔体积及粗细气孔比都与馒头感官总分呈显著或极显著负相关。回归分析得到了以C-Cell特征参数为自变量的馒头感官评分的回归方程,为客观评价馒头品质提供了参考。

Study on the quality of steamed bread with image analyzer

Taking 222 samples of wheat as the research object, we studied the sensory evaluation and image analyzer C-Cell test about steamed bread. Through the parameter clustering analysis, 34 parameters of the C-Cell were clustered into 4 parts, 11 parameters were selected as representative characteristic parameters. The relationship between equipment evaluation and sensory evaluation of steamed bread was explored. The results show that: A correlation exists between C-Cell feature parameters and sensory evaluation. Slice area, wrapper length, slice brightness are better correlated with internal structure and sensory score and there is a significant positive correlation between them, while cell contrast, cell density, coarse cell volume, coarse/fine clustering and steamed bread sensory score are significant or highly significant negative correlation. Through regression analysis, a regression equation is got, in which the C-Cell characteristic parameters are independent variables and the sensory score of steamed bread are dependent variables, at the same time a reference is provided for objective evaluation of steamed bread.