Cheng Ching-Wei, Lai Kun-Ming, Liu Wan-Yu, Li Cheng-Han, Chen Yu-Hsun, Jeng Chien-Chung
College of Intelligence, National Taichung University of Science and Technology, Taichung 404, Taiwan.
Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 402, Taiwan.
Foods. 2021 Aug 31;10(9):2057. doi: 10.3390/foods10092057.
Although many ultraviolet-visible-near-infrared transmission spectroscopy techniques have been applied to chicken egg studies, such techniques are not suitable for duck eggs because duck eggshells are much thicker than chicken eggshells. In this study, a high-transmission spectrometer using an equilateral prism as a dispersive element and a flash lamp as a light source was constructed to nondestructively detect the transmission spectrum of duck eggs and monitor the pickling of eggs. The evolution of egg transmittance was highly correlated with the albumen during pickling. The transmittance exponentially decays with time during this period, and the decay rate is related to the pickling rate. The colors of the albumen and yolk remain almost unchanged in the first stage. A multiple linear regression analysis model that realizes a one-to-one association between the days of pickling and the transmission spectra was constructed to determine the pickling duration in the second stage. The coefficient of determination reached 0.88 for a single variable, wavelength, at 590 nm. This method can monitor the maturity of pickled eggs in real time and does not require the evolution of light transmittance.
尽管许多紫外-可见-近红外透射光谱技术已应用于鸡蛋研究，但这些技术不适用于鸭蛋，因为鸭蛋壳比鸡蛋壳厚得多。在本研究中，构建了一种以等边棱镜作为色散元件、闪光灯作为光源的高透射光谱仪，用于无损检测鸭蛋的透射光谱并监测鸭蛋腌制过程。腌制过程中，蛋的透光率变化与蛋白密切相关。在此期间，透光率随时间呈指数衰减，且衰减速率与腌制速率有关。在第一阶段，蛋白和蛋黄的颜色几乎保持不变。构建了一个多元线性回归分析模型，实现腌制天数与透射光谱之间的一一对应关系，以确定第二阶段的腌制时长。对于单个变量波长在590nm时，决定系数达到0.88。该方法可实时监测腌蛋的成熟度，且无需光透射率的变化。
