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Method and device for detecting freshness of fish based on olfaction visualization

A freshness and smell technology, applied in material analysis by observing the influence of chemical indicators, analysis by chemical reaction of materials, image data processing, etc., can solve the detection method susceptible to environmental humidity, toxic gases problems such as low sensitivity, to achieve the effect of objective test results, simple and convenient detection methods, and low cost

Inactive Publication Date: 2011-01-05
JIANGSU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] An object of the present invention is to provide a fast, simple, accurate and non-destructive method for detecting fish freshness based on olfactory visualization, which solves the problems that traditional detection methods are easily affected by environmental humidity and have low sensitivity to toxic gases

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  • Method and device for detecting freshness of fish based on olfaction visualization

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Embodiment Construction

[0017] Such as figure 1 The device of the present invention is composed of two parts: hardware and software. The hardware part includes a nitrogen cylinder 1, a thermostatic control room 10 and a computer 9. The nitrogen cylinder 1 and the computer 9 are set outside the thermostatic control room 10, and the computer 9 is connected to the thermostat. Control room 10. A visual gas sensor array 11, a scanner 5, a reaction chamber 6 and a sample chamber 7 are arranged inside the constant temperature control room 10. The outlet of the nitrogen cylinder 1 is connected to a gas path, which passes through a three-way valve 2 and then extends into the thermostatic control chamber 10 and leads into the sample chamber 7. A fish sample 8 is placed in the sample chamber 7, the sample chamber 7 is also connected to the reaction chamber 6 through another three-way valve 3 through a gas path, and the three-way valve 2 is connected to the other three-way valve 3. The ① end of the three-way val...

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Abstract

The invention discloses a method and a device for detecting the freshness of fish based on olfaction visualization, which is characterized in that a computer is connected with a constant temperature control room and a scanner; a visual gas sensor array, the scanner, a reaction room and a sample room are arranged inside the constant temperature control room; detected gas diffused from a detected fish sample is in contact with the visual gas sensor array; the detected gas reacts with a porphyrins sensor, a pH indicator sensor or a solvation chromotropic dye sensor arranged in the visual gas sensor array; images before and after the reaction are collected by the scanner and input into the computer; and the freshness of the detected fish sample is determined according to the correlation between the color change of the three sensors and the variety and the concentration of the detected gas. The invention can ensure that the extraction quantity of characteristic values is reduced by determining the selection of the sensor type and the characteristic values; the synthesis course is simple, and the use quantity of the sensors is less; the gas can be fully contact with the sensors; the detection by human eyes can be utilized; and the use of the device is simple and convenient; the detection time only needs 3 to 5 minutes.

Description

Technical field [0001] The invention relates to a method and device for detecting fish freshness, and more specifically, to a method and device for non-destructive detection of fish freshness based on olfactory visualization technology. Background technique [0002] Fish meat is prone to spoilage due to its high protein, high water activity, and a large number of microbial attachments. The deteriorated fish meat will not only reduce the flavor, but also cause food poisoning and endanger the lives of consumers. Freshness is an important indicator reflecting the quality and safety of fish meat. Detecting the freshness of fish can avoid food poisoning incidents and can guide businesses to make adjustments to production and sales. Therefore, the rapid and accurate evaluation of fish freshness is related to the vital interests of the people and has important scientific significance and application value for the transportation, storage and processing of fish and its products. [0003] ...

Claims

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Application Information

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IPC IPC(8): G01N21/78G01N21/80G06T7/00
Inventor 黄星奕辛君伟周芳
Owner JIANGSU UNIV
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