System and method for simultaneously detecting quality parameters of raw meat from multiple points

A technology for quality parameters and fresh meat, applied in the field of inspection, can solve the problems of high cost and long inspection time of online non-destructive inspection, and achieve the effect of improving inspection efficiency and accuracy, and the equipment is simple and compact.

Active Publication Date: 2015-03-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The multi-point simultaneous spectral non-destructive detection system for fresh meat quality provided by the invention is u

Method used

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  • System and method for simultaneously detecting quality parameters of raw meat from multiple points
  • System and method for simultaneously detecting quality parameters of raw meat from multiple points
  • System and method for simultaneously detecting quality parameters of raw meat from multiple points

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] See figure 2 , a system for multi-point simultaneous detection of fresh meat quality parameters, including a delivery unit 1 for delivering fresh meat samples, 5 bifurcated optical fibers 7, a first spectrometer 10, a second spectrometer, a processor 11, and a light source 8; the first spectrometer 10 is the first band spectrometer, the model is AvaSpec-ULS2048XL-USB2, and the second spectrometer is the second band spectrometer, the model is AvaSpec-NIR256-1.7TEC.

[0042] The conveying unit includes a height adjustment device 2, a tray positioned on the top of the height adjustment device, and a distance measuring unit 4, and the distance measurement unit 4 is connected to the processor 2 through an expansion port;

[0043] The bifurcated optical fiber is a 3-pronged optical fiber (FCR-19IR200-2-ME, Holland Avantis), there are 5, and the optical fiber probe 6 is fixed with a multi-probe positioning clamping part 5, and two of each 3-pronged optical fiber The receiving ...

Embodiment 2

[0055] The system of this embodiment has the same arrangement as that of Embodiment 1, except that the connection between the circular-swapped optical fiber and the spectrometer is connected by FC / PC; both spectrometers are full-band spectrometers with a spectral range of 950-2500nm.

[0056] The light source is an external light source, using multiple halogen tungsten lamp beads to form a ring light source, and the parameters of each halogen tungsten lamp bead are consistent; the ring diameter of the ring light source is larger than the sample spectral detection range, ensuring uniform light within the detection point range. Of the three branches of the optical fiber, the top of the illumination fiber is covered with a cap ( Figure 4 ), the visible receiving fiber and the near-infrared receiving fiber are respectively connected to the first spectrometer and the second spectrometer.

Embodiment 3

[0058] Use the system of embodiment 1, the flow process of testing fresh meat see figure 1 .

[0059] S1: Place a standard diffuse reflection reference whiteboard on the tray, and transport it horizontally to the bottom of the ranging unit through the conveying unit, adjust the distance between the whiteboard and the ranging sensor to 120mm (this distance is used as the standard distance), read the white reference and black reference data, and collect the spectrum The software is set to the diffuse reflectance acquisition mode; after storing the data, it is not necessary to measure the white reference and black reference before each sample measurement;

[0060] Put the fresh meat sample on the tray, and multiple laser ranging sensors simultaneously measure the distance from the corresponding point on the sample to the ranging sensor, and the sensor uploads the measured data to the processor;

[0061] S2: The processor compares the intermediate distances of multiple distance m...

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Abstract

The invention belongs to the field of detection and provides a system for simultaneously detecting quality parameters of raw meat from multiple points. The system comprises a conveying unit for conveying a raw meat sample, a distance measuring unit, a plurality of bifurcated optical fibers, a first spectrograph, a second spectrograph, a processor and a light source, wherein the conveying unit comprises a height adjusting device and a tray located at the top of the height adjusting device; the distance measuring unit is connected with the processor; probes of the plurality of optical fibers are fixed by a multi-probe positioning clamping part; and a receiving optical fiber in each optical fiber is connected with the first spectrograph and the second spectrograph respectively by circular rotary line optical fibers. The invention further provides a method for simultaneously detecting the quality parameters of the raw meat from the multiple points. According to the system and the method for simultaneously detecting the quality parameters of the raw meat from the multiple points, provided by the invention, multi-point diffuse reflection light signals of the sample enter the spectrographs once by the circular rotary line optical fibers; and the system only needs one set of spectrographs, and equipment is simple, convenient and compact.

Description

technical field [0001] The invention belongs to the detection field, and in particular relates to a system and method for detecting the quality of fresh meat by means of spectroscopy. Background technique [0002] With the rapid development of the economy and the improvement of people's living standards, the demand for fresh meat such as pigs, beef and sheep in the market continues to increase, and consumers pay more attention to the quality of fresh meat. The parameters that reflect the quality of fresh meat include meat color, pH value, tenderness, juiciness, water and fat content, protein and calories, etc. In the 1990s, some scholars (M ITSUMOTO M J et.al, Near infrared spectroscopy determination of physical and chemical characteristics in beef cuts [J]. Journal of Food Science, 1991, 56 (6): 149321496.) reported the use of near infrared Spectral analysis of physical and chemical properties of beef cuts, and study of beef intramuscular fat content using near-infrared re...

Claims

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Application Information

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IPC IPC(8): G01N21/25
Inventor 彭彦昆刘媛媛王文秀
Owner CHINA AGRI UNIV
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