Research Of Smell,texture And Color Detection Technology On Honey Varieties

With the rapid development of society and the continuous improvement in living standard, people begin to pay attention to their health, at the same time, the demand for health food is also improved. Known as an agricultural product, honey has high value in edible and medicinal ways and is treasured.Due to the wide variety of honey, the mixture of different honey often appears on the market, which cannot ensure the honey quality. Therefore, it is significant to identify the variety of honey quickly and accurately for stabilizing honey market.Based on smell, color and rheological properties of honey, the electronic nose, color technology and rheological technology are used to distinguish varieties of honey. It is expected to find the quick technology to detect the variety of honey. Several technologies are also tried to combine to enhance the accuracy rate in identifying the variety of honey.The specific research contents and results are as follows:1. The main ingredients were detected of some representative honeys(the acacia honey,jujube honey, linden honey milk vetch honey, and thorns honey), such as their moisture content and the main sugar content. Results showed that the moisture contents of the honeys were between 16.5% ~ 18.3%, the difference of which was less than 2%; The main sugar contained glucose, fructose, maltose and maltotriose, which accounted for above 99%of the total amount of sugar, and the proportion of other sugar was very small.2. Studied was the smell change rule of different varieties of honey with PEN3 electronic nose. The output of the 80 th second of each gas sensor was obtained as the characteristic value of each sensor in PEN3 electronic nose. No. 2, 4, 6, 9 sensors were screened as characteristic sensors of smell signal of honey; The independent variables was the characteristic values of each sensor output signal of electronic nose and the dependent variable was honey varieties, a model was set up, which was used to distinguish the honey varieties with electronic nose technology, its accuracy rate was 80.35%.3. Investigated was the change rule of rheological properties of honey varieties.Studied were the rheological type and static and dynamic rheological properties of honey.The results showed that the honeys were bingham fluid, their viscosity decreased with the increment of temperature. Dynamic rheological index G’ and G " of different honeys were disparate at the same angular frequency. But the change rule was not found, so the G’ and G" was not suitable to distinguish honey varieties. In addition, tan delta(G/G) of different varieties overlapped and was used to distinguish the honey varieties uneasily. The dynamic rheological properties to distinguish varieties of honey still needed further research.4. Color change law of honey varieties were studied with color difference technology.The color indicator a* was selected as the independent variable, and honey varieties as the dependent variable. A model was built, which was used to distinguish the honey varieties with color difference technology, its accuracy rate was 88%.5. A double index model of smell and color of honey was established to distinguish honey varieties, and the accuracy rate of the smell-color model was 90%.Above all, The electronic nose and color technology could be applied to identify honey varieties, but the rheological technology still needed further research. The double index model of smell and color of honey was better to distinguish honey varieties.