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| 盐渍海参煮制过程熟化程度的力学特性分析 |
| Analysis of mechanical properties of cooked degree of salted sea cucumber during cooking |
| 投稿时间：2026-01-25 修订日期：2026-05-28 |
| DOI： |
| 中文关键词: 海参 煮制熟度 力学特性 弹性模量 有限元分析 熟度判别 |
| 英文关键词:sea cucumber cooking degrees mechanical properties elastic modulus finite element analysis cooking maturity discrimination |
| 基金项目:国家重点研发计划项目(编号:2024YFD2101200) |
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| 中文摘要: |
| 目的? 针对盐渍海参煮制过程中熟化程度人工检测效率低、主观性强的问题， 本研究旨在探索基于力学特性的海参熟度量化判别方法。方法? 以大连仿刺参盐渍原料为研究对象， 依据感官评定将其分为对照组（未煮制）、三成熟、五成熟、七成熟、全熟及过熟6个熟度等级， 通过拉伸与压缩试验测定其弹性模量、刚度、变形能等力学参数， 并基于实测参数构建三维有限元模型模拟人工触压过程。结果? 随煮制熟度增加， 海参体壁弹性模量由对照组的（1.024±0.11）×10? Pa显著下降至全熟组的（0.210±0.02）×10? Pa， 过熟组进一步降至（0.136±0.02）×10? Pa， 降幅分别达79.49%与86.72%； 刚度与变形能亦呈现同步下降趋势， 其中煮制初期（对照组至三成熟）降幅最为显著。有限元模拟结果显示， 在相同压缩位移下， 海参体壁最大等效应力随熟度提高而降低， 与弹性模量变化趋势一致， 且模拟与试验力-位移曲线吻合良好（最大相对误差＜6.09%）。相关性分析表明， 熟度与弹性模量、最大压缩反力呈极显著负相关（P<0.01）。结论? 本研究证实弹性模量可作为表征海参煮制熟度的关键量化指标， 为开发基于力学响应的海参熟度快速、无损智能检测技术提供了理论依据与数据支撑。 |
| 英文摘要: |
| Objective To address the technical pain points of low efficiency and strong subjectivity in manual detection of cooking degrees during the boiling process of salted sea cucumbers, this study aimed to establish a quantitative discrimination method for sea cucumber cooking degrees based on mechanical properties, so as to provide theoretical support for the development of intelligent detection technology. Methods Taking salted Apostichopus japonicus from Dalian as the research object, the samples were divided into 6 gradient cooking degree grades according to sensory evaluation standards: control group (uncooked), 30% cooked, 50% cooked, 70% cooked, fully cooked and overcooked. Key mechanical parameters such as elastic modulus, stiffness and deformation energy of the sea cucumber body wall in each cooking degree group were systematically determined through tensile and compressive mechanical tests. A three-dimensional finite element model was constructed based on the measured data to simulate the mechanical response characteristics of the manual palpation process, and the correlation between mechanical parameters and cooking degree grades was verified by correlation analysis. Results With the increase of boiling cooking degree, the elastic modulus of the sea cucumber body wall showed a significant decreasing trend: the elastic modulus of the control group was (1.024±0.11)×10? Pa, that of the fully cooked group decreased to (0.210±0.02)×10? Pa, and that of the overcooked group further decreased to (0.136±0.02)×10? Pa, which were 79.49% and 86.72% lower than those of the control group, respectively. Stiffness and deformation energy showed a synchronous downward trend, and the parameter decrease was the most significant in the initial stage of boiling (from the control group to 30% cooked). Finite element simulation results indicated that under the same compression displacement, the maximum equivalent stress of the sea cucumber body wall decreased significantly with the increase of cooking degree, which was highly consistent with the change trend of elastic modulus. The force-displacement curve of simulated palpation was in good agreement with the measured curve, with a maximum relative error of only 6.09%. Correlation analysis confirmed that the cooking degree grade was extremely significantly negatively correlated with elastic modulus and maximum compressive reaction force (P<0.01). Conclusion This study identified elastic modulus as the core quantitative index for characterizing the boiling cooking degree of sea cucumbers. The established detection method based on mechanical properties combined with finite element simulation lays a theoretical foundation and provides data support for the development of efficient, non-destructive and objective intelligent detection technology for sea cucumber cooking degrees. |
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