Machine vision technology based method for rapidly detecting egg freshness

Abstract

The invention relates to a machine vision technology based method for rapidly detecting egg internal quality, belonging to non-destructive testing technologies for agricultural and animal products. According to the method, a machine vision technology is used for acquiring characteristics on three aspects including a color space, an eggshell shape and an egg density from an egg transmission image so as to comprehensively judge the freshness characteristic of the egg. The machine vision technology based method specifically comprises the steps: acquiring the transmission image of an egg under a certain illumination condition, transmitting the transmission image to a computer through image acquisition equipment, acquiring the information on the three aspects including the color space, an egg yolk area and the egg density from the acquired egg image, fusing and screening the information on the three aspects, and finally obtaining a detection result of the egg freshness by means of a multi-variable analysis model in a standard library, wherein the information on the three aspects including the color space, the egg yolk area and the egg density is in one-to-one correspondence to three phenomena of diluted concentrated egg white, enlarged egg yolk area and raised gas cell height which are expressed under an egg freshness drop condition. In addition, grading can be carried out according to standards so that the egg freshness can be detected more objectively and accurately.

Description

technical field [0001] The invention relates to a method for detecting the internal quality of eggs by machine vision technology, which belongs to the non-destructive detection technology of agricultural and livestock products. Specifically refers to the method of using machine vision technology to obtain egg transmission images, extracting and fusing the three characteristics of image color space, egg yolk shape and egg density, and comprehensively judging its freshness characteristics. Background technique [0002] Freshness is an important criterion for the internal quality of eggs, and consumers usually regard the decline in freshness as the main sign of the decline in egg quality. The losses caused by deterioration of eggs purchased in my country account for more than 10% of the total. But for a long time, the non-destructive testing of egg freshness has been a difficult problem. Most small and medium-sized enterprises in China use physical methods such as manual candl...

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies of the prior art, the present invention provides fusion and optimization of machine vision technology to obtain the color space, egg yolk shape and egg density characteristic information of egg transmission images, and egg white dilution, egg yolk area, etc. A method of one-to-one correspondence between the expansion and the rise of the air chamber height, comprehensively judging its freshness characteristics, and grading

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