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Method and device for detecting freshness grade of shrimps based on visible/near-infrared spectroscopy

A technology of near-infrared spectroscopy and detection methods, applied in the field of advanced detection methods and devices, can solve the problems of slow measurement speed, damage to samples, and inability to achieve fast, non-destructive and accurate detection of shrimp freshness

Inactive Publication Date: 2015-04-29
NINGBO INST OF TECH ZHEJIANG UNIV ZHEJIANG
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Problems solved by technology

In the prior art, the volatile basic nitrogen content of shrimp products is mainly determined by physical and chemical analysis and detection methods in the laboratory, which not only has a slow measurement speed, but also needs to destroy the sample, and cannot realize the fast, non-destructive and accurate detection of the freshness of shrimp.

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  • Method and device for detecting freshness grade of shrimps based on visible/near-infrared spectroscopy
  • Method and device for detecting freshness grade of shrimps based on visible/near-infrared spectroscopy
  • Method and device for detecting freshness grade of shrimps based on visible/near-infrared spectroscopy

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Embodiment Construction

[0052] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments, but the present invention is not limited to the following specific embodiments.

[0053] Taking the detection of the freshness level of refrigerated Penaeus vannamei as an example, the structure of the visible / near-infrared spectrum detection device proposed by the present invention is as follows: figure 2 , 3 , 4, including a computer and a spectrum acquisition device connected to the computer signal through a data cable. The spectrum acquisition device includes a light source module, an optical fiber probe 1, a spectrum acquisition board 2 and a spectrometer. The spectrometer is a visible / near-infrared spectrometer with a wavelength range of 400nm-1000nm. The light source module includes a regulated power supply and a tungsten-halogen lamp. The regulated power supply is electrically connected to the tungsten-halogen lamp. The specification o...

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Abstract

The invention relates to the technical field of detection methods and in particular relates to a method and a device for detecting freshness grade of shrimps based on visible / near-infrared spectroscopy. According to the spectral characteristics of shrimp products, a sparse representation classification method is organically combined, rapid nondestructive testing of the freshness grade of shrimp products is realized. The method and the device disclosed by the invention are used for detecting the freshness of the shrimp products and have the advantages of high speed, low cost and simplicity and convenience in operation, professional knowledge background of detection personnel is not needed, a detection sample does not need to be subjected to physical or chemical pretreatment or damage, the professional sensory detection personnel and the traditional lab physical and chemical analysis detection method can be replaced, the detection efficiency is improved, and the workloads of quality detection and quality control of the shrimp products can be reduced.

Description

technical field [0001] The invention relates to the technical field of detection methods, in particular to a method and device for detecting shrimp freshness grades based on visible / near-infrared spectroscopy. Background technique [0002] Freshness is one of the most important indicators of the quality of shrimp aquatic products. Shrimp muscle has high water content, fragile tissue, and less natural immune substances. It is easier to spoil than ordinary animal meat tissue, difficult to store, and difficult to guarantee freshness. However, the nutritional value and palatability of spoiled shrimp products will change, and even produce toxic substances, which will cause harm to eaters. How to quickly and accurately detect changes in freshness has become an important basis for improving the quality of shrimp aquatic products and strengthening food safety. [0003] The content of volatile basic nitrogen in shrimp products is an important index to determine the freshness of shr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/359G01N21/3563
Inventor 余心杰
Owner NINGBO INST OF TECH ZHEJIANG UNIV ZHEJIANG
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