The Study Of The Soybean Protein Coagulate Crocess On The Texture Analysis

Bean curd is more and more important in our daily life, but the technology ofindustrialization in China is still not so good. There are two reasons: firstly, the amount ofcoagulant is not well controlled; secondly, the soybean milk condensation time is always setby personal experience. If we monitor the condensation process of soybean milk at real time,give quantitative analysis on the amount of coagulant and condensation time, then we canimprove the production efficiency and the quality of tofu. This project designed a set of onlinetesting system, which can monitor the changes of texture, then test the soybean milk internalcondensation status. Regression analysis on the texture feature values from different time,constructing the condensation process of soybean milk by use of mathematical model. Finally,we put forward a kind of mathematical model, which can judge the condensation time by theamount of coagulant and fit condensation process of soybean. The main work about thisproject is as follows:Firstly: we discuss the importance and scientific value of the soybean proteincondensation in the production process, summarize the problem of the soybean proteinproduction, analyses the newest research status of the Soybean Milk condensation onlinemonitoring in the world, proved the practicability for the texture analysis is applied to theSoybean Milk condensation analysis.Secondly: we design five groups test with different coagulant concentration for theexperiment need. Each test time is30minutes, The test requires online observation, in ordernot to destroy the samples, we using machine vision technology,which non contactsustainable sampling in real time, through the CCD we could observe the condensationprocess online, and the menu transmitted into computer by DSP treatment. For each incomingimage, we use texture analysis technique to analysis. Each pixel in the image is convolvedwith Sobel operator，the convolution results as gradient to this point. Take sum of all pixel andtake the average, we could obtain the gradient of the image. The algorithm is realized byMATLAB simulation.Thirdly: Every test has120result, we use SPSS software to analysis them withregression analysis, then we get the construction model, minimum point of gradient, the pointwith maximum setting rate, condensation time and so on. Based on the above data andcombining with the quantity of coagulant were added, we set up the regression equation. Thismodel can be added according to the prediction of the amount of coagulant Soybean Milk setting time and the maximum rate of condensation.The significance of this research is:1, we can monitor the Soybean Milk internalcondensation process on real time;2, the condensation time is judged by the regressionequation but not personal experience;3, put forward the best time for pressing, improve thequality of tofu production. The method is also applicable to related protein condensationresearch, such as milk protein coagulation/blood coagulation and so on.