Method for detecting defects of potatoes

A defect detection and potato technology, which is applied in the direction of optical defect/defect test, food test, material inspection product, etc., can solve the problems of time-consuming and labor-intensive, easily affected by human behavior, poor and accurate identification of poor-quality potatoes, etc. Achieve the effect of high recognition rate and lower production cost

Inactive Publication Date: 2014-02-19
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is time-consuming and labor-intensive, and is based on human sensory recognition. It is easily affected by human behavior and is related to people's concentration, emotion, and fatigue. Therefore, it cannot identify these poor-quality potatoes well and accurately.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Wash 50 potatoes peeled by steam with running water at 5°C for 15 minutes, take them out, and dry them with airflow at room temperature. Transfer the potatoes to a metal plate under running water at 15°C to keep the temperature steady. Heat the potatoes with an infrared lamp, the power of the bulb is 250W, the distance between the bulb and the potato is 35cm, and the heating time is 0.5min. Take pictures with an infrared camera, the camera lens is 35cm away from the potato, and the thermal image taken is transmitted to the computer. Perform mean filtering and denoising on the thermal image, use the threshold segmentation method to extract the area of ​​the potato thermal image, calculate the average temperature value of the pixels in this area, and then calculate the difference between the temperature value of each pixel point in the area and the average temperature value, and calculate The area of ​​the real object corresponding to the pixel point whose absolute value...

Embodiment 2

[0013] Wash 50 potatoes peeled by steam for 10 minutes with flowing water at 15°C, take them out, and dry them with airflow at room temperature. The potatoes were transferred to a metal plate under running water at 30°C to keep the temperature stable. Heat the potatoes with an infrared lamp, the power of the bulb is 500W, the distance between the bulb and the potato is 55cm, and the heating time is 1min. Take pictures with an infrared camera, the camera lens is 55cm away from the potato, and the infrared photos taken are transmitted to the computer. Perform mean filtering and denoising on the thermal image, use the threshold segmentation method to extract the area of ​​the potato thermal image, calculate the average temperature value of the pixels in this area, and then calculate the difference between the temperature value of each pixel point in the area and the average temperature value, and calculate The area of ​​the real object corresponding to the pixel point whose abso...

Embodiment 3

[0015] Wash 50 potatoes peeled by steam with flowing water at 30°C for 3 minutes, take them out, and dry them with airflow at room temperature. Transfer the potatoes to a metal plate under running water at 5°C to keep the temperature constant. The potatoes were heated with an infrared lamp, the power of the bulb was 350W, the distance between the bulb and the potato was 45cm, and the heating time was 40 s. Take pictures with an infrared camera, the camera lens is 55cm away from the potato, and the infrared photos taken are transmitted to the computer. Perform mean filtering and denoising on the thermal image, use the threshold segmentation method to extract the area of ​​the potato thermal image, calculate the average temperature value of the pixels in this area, and then calculate the difference between the temperature value of each pixel point in the area and the average temperature value, and calculate The area of ​​the real object corresponding to the pixel point whose ab...

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PUM

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Abstract

The invention discloses a method for detecting defects of potatoes. The method comprises the following steps: cleaning and drying potatoes subjected to steam peeling, transferring the potatoes to a metal plate, contacting with running water at the temperature of 5-30 DEG C at the bottom of the metal plate, heating the potatoes by using an infrared lamp, photographing by using an infrared camera, transmitting the photographed photos to a computer, processing and analyzing an infrared thermogram of the potatoes through the computer, performing median filtering or average filtering and noise reduction on the thermogram, extracting a potato thermogram area by adopting a threshold segmentation method, and calculating an average temperature value of pixels in the area; calculating the difference of the temperature value of each pixel point and the average temperature value in the area, and calculating the area of a material object which corresponds to the pixel point with the absolute value of the calculated difference is larger than 1 DEG C, and if the area is larger than 25mm<2>, the potato is considered as a potato with the defects. The potatoes with poor quality are identified through a machine, damaged, rotted and germinative peeled potatoes are rapidly identified by utilizing a thermal imaging technology, and the identification accuracy rate is high and stable.

Description

technical field [0001] The invention relates to a method for quickly identifying potato quality, in particular to a method for quickly identifying defective potatoes by using a thermal imaging method, and belongs to the field of non-destructive testing. Background technique [0002] Potatoes are one of the four major food crops in today's human society, second only to rice, corn and wheat. Potatoes contain a lot of starch, which can provide rich nutritional energy for eaters. With the rapid development of the food industry, the ways of eating potatoes are becoming more and more diverse, and the demand for mashed potatoes and potato cakes based on whole potato powder is increasing. Potato powder has the advantages of steamed fresh potato flavor, less nutrient loss, good quality stability, convenient processing and easy forming, so it is widely used in compound French fries (chips), instant mashed potatoes, fast food (or quick-frozen) , puffed and baby food, etc., are intern...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/95
CPCG01N33/10
Inventor 陆道礼
Owner JIANGSU UNIV
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