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Method for detecting cooking degree of egg based on light transmission

A detection method, egg technology, which is applied in the field of egg maturity detection based on the light transmission method, can solve problems such as difficult to meet the requirements of the food industry, stay at the qualitative analysis level, and complex egg structure, and achieve high accuracy, good color, The effect of accurate information

Active Publication Date: 2018-11-16
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

B.J.Kemps and others studied the relationship between egg freshness and its reflection and transmission characteristics to light (B J Kemps, F R Bamelis.Visibletransmission spectroscopy for the assessment of egg freshness[J].Journal of the Science of Food&Agriculture,86(9): 1399–1406, 2006), this study obtained the relationship between the light transmittance of eggs and its freshness index (Hough unit), but it can only divide eggs into two grades of qualified and unqualified, with low accuracy and about 15 % of the probability of wrong screening and missing screening, this is due to the complex internal structure of eggs, and most of the research on the light transmission properties under the light source stays at the qualitative analysis level
[0005] To sum up, the current methods for detecting the ripeness of eggs cannot realize the quantitative analysis of the ripeness of eggs, and it is difficult to meet the requirements of the food industry.

Method used

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  • Method for detecting cooking degree of egg based on light transmission
  • Method for detecting cooking degree of egg based on light transmission
  • Method for detecting cooking degree of egg based on light transmission

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Experimental program
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Embodiment

[0028] In this implementation, a theoretical model of egg yolk center temperature is established first. Simplify the egg into a spherical shape with a certain density, the radius of the egg is R, define a is the long axis of the egg, b is the short axis of the egg, the yolk of the egg is also approximately spherical, and the diameter of the yolk is d. Create an egg heat conduction model:

[0029]

[0030] In the formula, K is the thermal diffusivity, κ is the thermal conductivity, ρ is the density of the medium, c is the specific heat capacity, and t is the cooking time of the egg.

[0031] Transform the egg heat conduction model (1) into the spherical coordinate system, simplify the equation and combine the initial boundary conditions:

[0032]

[0033] Get an expression for temperature:

[0034]

[0035] In the formula, T W In the process of heating the egg, the shell surface temperature of the egg, T O is the initial temperature of the egg before heating, R...

Embodiment 6

[0064] Examples The ripeness of six eggs to be tested is shown in Table 1.

[0065] Table 2 Egg measurement parameters and judging results of ripeness

[0066]

[0067] Note: (1) egg yolk center temperature T C实际 It is measured by inserting a probe thermometer into the egg yolk.

[0068] (2) The temperature error of the egg yolk center is determined by the formula

[0069] As can be seen from the data in Table 1, the error between the center temperature of the egg yolk calculated by using the gray scale of the present invention and the temperature of the center of the egg yolk actually measured is below 10%, which can reflect the center temperature of the egg more accurately; and according to the center temperature of the egg yolk Compared with the actual temperature of the center of the egg yolk, the theoretical temperature is basically consistent with the conclusion of the ripeness of the egg yolk, indicating that the theoretical temperature of the center of the egg y...

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Abstract

The invention discloses a method for detecting the cooking degree of an egg based on light transmission. The method comprises the following steps: firstly collecting the light-transmission picture ofthe egg; then calculating the central temperature of the egg based on the gray level of an egg center in the picture; and finally determining the cooking degree of the egg according to the central temperature of the egg. According to the invention, the central temperature of egg yolk is utilized to define the cooking degree of the egg, so the cooking degree of the egg can be more accurately reflected; the method is a non-invasive and quantitative method for detecting the cooking degree of the egg; compared with traditional qualitative analysis methods like time analysis methods and illumination analysis, the method provided by the invention is more accurate and reliable in provided information about the cooking degree of the egg and meets people's needs for various aspects such as taste, color and nutritional value.

Description

technical field [0001] The invention belongs to the technical field of cooking monitoring, and relates to the detection of the cookedness of eggs during the heating process, in particular to a method for detecting the cookedness of eggs based on a light transmission method. Background technique [0002] Boiling eggs is a very common way of cooking eggs. Eggs with different degrees of maturity have different taste, color and nutritional value, and some dishes also require eggs with different degrees of maturity as side dishes. According to the demand, the common methods used to detect the ripeness of eggs at present mainly include the rotation method, hand shaking method, salt water floating method, etc. These methods can only be used to qualitatively judge whether the egg is cooked or not cooked based on experience, and cannot be accurate. Quantitative detection of egg ripeness. [0003] In 2008, Jin Zhiqiang and others proposed to use nuclear magnetic resonance to measure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/84
CPCG01N21/84
Inventor 赵金瑜申浩然周彪林方
Owner SICHUAN UNIV