Near-infrared technology based bamboo shoot tenderness detection segmenting method and device

Abstract

The invention discloses a near-infrared technology based bamboo shoot tenderness detection segmenting method and device. The detection segmenting method includes: subjecting a bamboo shoot sample to spectrum scanning and tenderness measurement, constructing a mathematical model of spectrum information and texture analyzer determined tenderness, and acquiring the tenderness according to the near infrared spectrum information of an unknown sample. The device comprises an integrating sphere, a spectrum signal acquisition module, a communication module, a data storage processing module, a display screen, a cutting instrument, a separation instrument, and a control panel that are fixed on a rack. The integrating sphere is internally equipped with a near infrared light source, a sample chamber and a detector. A stepping motor and a conveying belt are fixed at one end of the rack. During working, the cutting instrument cuts the bamboo shoot into over two segments under control, and the segments enter corresponding channels through the separation instrument. Control of the entire process is completed by the control panel. The method and the device provided by the invention can realize analysis and processing of bamboo shoot tenderness without a computer, intelligent segmenting replaces tedious artificial discrimination and segmentation, and can achieve good reproducibility and high production efficiency.

Description

technical field [0001] The invention relates to an agricultural product tenderness detection and cutting device, in particular to a method and device for detecting and cutting the tenderness of bamboo shoots based on near-infrared technology. Background technique [0002] Bamboo shoots are swollen buds and young stems formed by the germination and differentiation of buds on the bamboo whip or stalk base. They are rich in nutrients and contain a variety of amino acids necessary for the human body, as well as various trace elements and cellulose. It is a low-sugar, Low-fat, high-protein, high-fiber green health food, which can be eaten fresh or processed into edible products such as dried bamboo shoots, seasoned bamboo shoots, and boiled bamboo shoots. The picking of bamboo shoots has a strong seasonality, time is concentrated, and it is very easy to lignify after harvesting. The edible value of bamboo shoots will decrease rapidly after 1-2 days of storage at room temperature....

AI Technical Summary

Problems solved by technology

[0003] At present, there is no special device for tenderness detection and section grading of bamboo shoots, especially the equipment that is easy to operate, high in efficiency and good in repeatability.

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