Analysis Of Masticatory Performance And Construction Of Evaluation System For Abalone

The seafood resources are abundant in China and this paper mainly studies the Haliotis discus distributed in Bohai sea.Abalone,which belongs to the mollusk,Gastropoda,has a long history of traditional culture as the top of eight well-know seafood.It is not only of rich nutrition and unique flavor,but also has a high medicinal value.Aquaculture has made tremendous development in recent years,and has been widely used in various fields and with a huge market,but the processing of abalone is still in the initial processing stage.There are a series of problems in the actual heat processing,such as the poor texture of abalone and the difficulty of evaluating the texture.At the same time,hot processing is also a key way to improve food quality and prolong storage life in food processing and storage.Therefore,the paper chose the abalone as study object,the masticatory characteristics of abalone under different heat treatments is analyzed,the optimal heat processing conditions is acquired by sensory evaluation,and a rapid,objective and accurate method for evaluation of texture is obtained.The main content of this paper is as follows:1.A sensory texture evaluation method is established and the effects of different heat treatments on abalones’ sensory characteristics is studied.Thermal processing of abalone muscle is analyzed to determine the optimal heat treatment condition based on fuzzy evaluation.The results shows that heat treatment at 85 ℃ for 1 hour has certain desirable effects on the properties of the abalone meat.2.Under the texture profiling analysis(TPA)mode,some texture parameters of abalone are analyzed and evaluated by food texture analyzer(FTC-Pro),which include hardness,springiness,chewiness,reversion property,and a general relationship between texture properties and heat treatment is obtained.Specifically,a back propagation(BP)neural network is introduced to predict the equations of statistically significant sensory hardness,springiness,and chewiness using the texture data gained through TPA experiments as input and sensory evaluation data as the desired output.The final outcome shows that the predictability is proved to be satisfactory.3.The 3D tooth is reconstructed by using three dimensional scanning and reverse engineering technology.The simplified chewing movement models are divided into three modes: cutting mode,compressing mode and grinding mode,which is used to simulate the whole process of chewing and crushing food through finite element simulation.The elastic modulus is calculated by fitting the stress-strain curve of the abalone under different heat treatments,so as to set the material property of the simulation material.Finally,the influence of heat treatments on the destructive effect of food materials is analyzed by measuring the stress distribution on the surface of the material after chewing.And the validation result is also satisfies the requirement for evaluation of food.