RAPID QUANTITATIVE EVALUATION METHOD FOR TASTE CHARACTERISTICS OF FRIED RICE

    公开(公告)号:US20230187030A1

    公开(公告)日:2023-06-15

    申请号:US17907963

    申请日:2021-12-07

    IPC分类号: G16C20/30 G16C20/70

    CPC分类号: G16C20/30 G16C20/70

    摘要: The present disclosure belongs to the technical field of food processing, and in particular relates to a rapid and non-destructive quantitative evaluation method for taste characteristics of fried rice. The method includes three steps: constructing a quantitative model of seasoning for the fried rice, constructing a model for identifying types of materials of the fried rice, and performing quantitative characterization of the taste characteristics of the fried rice. The quantitative model of the seasoning is established based on sensitivity of a spectral signal to changes of the content of seasoning liquid. An analytic equation of key parameters of the quantitative model of the seasoning is established according to characteristics that the total amount of the seasoning in finished fried rice is equal to the total amount of the seasoning added during frying of the fried rice. The quantitative model of the seasoning is rapidly constructed by solving the equations.