Nondestructive Testing for Wheat Quality with Sensor Technology Based on Big Data.

Yan-Ge Tian,Zheng-Nan Zhang,Shuang-Qi Tian,Ying Hu

doi:10.1155/2020/8851509

Abstract

Nondestructive testing with sensor technology is one of the fastest growing and most promising wheat quality information analysis technologies. Nondestructive testing with sensor technology benefits from the latest achievement of many disciplines such as computer, optics, mathematics, chemistry, and chemometrics. It has the advantages of simplicity, speed, low cost, no pollution, and no contact. It is widely used in wheat quality analysis and testing research. This article summarizes nondestructive testing with sensor technology for wheat quality, including the mechanical model, hyperspectral technology, Raman spectroscopy, and near-infrared techniques for wheat mechanical properties, storage properties, and physical and chemical properties (such as moisture, ash, protein, and starch) in the past decade. Based on the current research progress, big data technology needs a lot of research in spectral data mining, modeling algorithm optimization, model robustness, etc. to provide more data support and method reference for the research and application of wheat quality.

Highlights

Wheat is one of the staple foods of humans, and wheat flour is the main processed product of wheat, which occupies a large proportion in people’s diet structure [1, 2]
Nondestructive testing with sensor technology is a highsensitivity detection device that uses radiation, infrared, electromagnetic, and other principles combined with instruments to detect defects and chemical and physical parameters of wheat without damaging or affecting the performance of the tested object [6]. is article summarizes the mechanical model, hyperspectral technology, Raman spectroscopy, and near-infrared techniques in wheat mechanical properties, storage properties, and physical and chemical properties in the past decades
Nondestructive testing is a technology that uses radiation, infrared, electromagnetic, and other principles combined with instruments to detect defects, and chemical and physical parameters of wheat without damaging or affecting the performance of the tested object. e triaxial test can consider the initial conditions of the test, simulate the stress path including loading and unloading, and provide the grain stress-strain model

Summary

Introduction

Wheat is one of the staple foods of humans, and wheat flour is the main processed product of wheat, which occupies a large proportion in people’s diet structure [1, 2]. It can be made into bread, noodles, Chinese steamed bread, dumplings, and other traditional foods. Nondestructive testing with sensor technology has the advantages of easy operation, high efficiency and stability, good repeatability, and no damage to samples It is widely used in the measurement and analysis of wheat quality [5]. Nondestructive testing with sensor technology is a highsensitivity detection device that uses radiation, infrared, electromagnetic, and other principles combined with instruments to detect defects and chemical and physical parameters of wheat without damaging or affecting the performance of the tested object [6]. is article summarizes the mechanical model, hyperspectral technology, Raman spectroscopy, and near-infrared techniques in wheat mechanical properties (hardness, compressive strength, and shear capacity), storage properties (enzyme activity and germination rate), and physical and chemical properties (such as moisture, ash, protein, and starch) in the past decades

Application of Nondestructive Testing with Sensor Technology in Wheat Quality

Findings

Conclusions