Hyperspectral detection method of dried scallop moisture content

Abstract

The invention discloses a hyperspectral detection method of dried scallop moisture content. The method comprises the following steps: acquiring a spectral image of a dried scallop sample and correcting; designating a region of interest (ROI) of the dried scallop sample by a threshold value method; extracting average spectrum data of all pixel points in the ROT; representing the extracted average spectrum data with a three-dimensional data block; carrying out characteristic bands selection by SPA; modeling by substituting spectrum data corresponding to characteristic wavelength extracted by SPA into partial least squares regression algorithm; and calculating to obtain moisture content of dried scallops corresponding to each pixel point in the spectral image of dried scallops. By the method, heat damage to dried scallops caused by an oven-drying method in detecting moisture can be effectively avoided. The detection process operation is simple, detection precision is high, and detection time is short. The method can be adopted to continuously detect moisture content of multiple dried scallops, is beneficial to assembly line process in production practice of dried scallops and has a good prospect in production application of dried scallops.

Description

technical field [0001] The invention relates to the field of moisture content detection, in particular to a hyperspectral detection method for the moisture content of dried scallops. Background technique [0002] Dried scallops are seafood made from the adductor muscle of fresh scallops, rich in protein, nucleic acid, carbohydrates and various minerals. Because of its delicious taste, rich nutritional value and medicinal value, it is deeply loved by consumers. Today, scallops have become one of the most popular aquatic products in China. [0003] Moisture content, as one of the important quality parameters of scallops, not only affects its taste, texture, flavor and other quality characteristics, but also is closely related to its shelf life. With the continuous improvement of consumers' requirements for food nutrition, taste, hygiene and safety, it is the development trend of the aquatic product processing industry to appropriately increase the moisture content of scallop...

AI Technical Summary

Problems solved by technology

[0004] At present, the conventional dry weighing method is still used for the detection and research of the moisture content of dried scallops. This detection method is low in cost and high in accuracy, but it takes a long time, and it is easy to cause thermal damage to the product and reduce the quality of the product.

The moisture tester designed according to the principle of dry weighing on the market is simple to operate, but the test sample size is small, so it cannot be applied to the scallop product processing industry

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