Measurement method and device of specific volume of steamed bread

Abstract

The invention discloses a measurement method and device of specific volume of steamed bread, and belongs to the field of quality detection of food and food products. The method comprises the steps offirstly, extracting a side-surface image of the steamed bread by a designed measurement device and by an optical method, performing profile extraction on the image, and calculating cylinder volume ofeach layer of pixel cross section according to the profile; secondly, performing summation calculation on each layer of cylinder volume, thereby obtaining volume of the steamed bread; and finally, calculating the specific volume of the steamed bread according to the volume of the steamed bread and mass ratio. The method is simple to operate, function operation of a computer is combined, and the calculation is rapid and accurate; meanwhile, a measured object is not needed to be touched, and thus, on-line continuous detection of industrial production of the steamed bread is easy to implement; and the method can be widely used for quality detection of flour, the steamed bread and bread in a wheatmeal processing enterprise, a steamed bread and bread processing enterprise and a grain and oil detection mechanism.

Description

technical field [0001] The invention relates to a method and a device for measuring the quality of steamed buns, in particular to a method and a device for measuring the specific volume of steamed buns, belonging to the field of quality detection of grain and grain products. Background technique [0002] Mantou is a traditional wheat flour product in my country. It has the characteristics of white color, softness, smoothness, and sweet taste after being flat in the mouth. It occupies a very important position in the dietary structure of the Chinese people. The specific volume of steamed bread is the value calculated by dividing the volume of steamed bread by the weight of steamed bread. It reflects the volume of steamed bread per unit mass. It occupies a very important position in the quality evaluation of steamed bread. And one of the important indicators of wheat flour quality. [0003] The determination of the specific volume of steamed bread in my country’s national sta...

AI Technical Summary

Problems solved by technology

In 2010, Ma Yunqing et al. designed and disclosed a method for measuring the volume of steamed buns, which used the method of volume replacement, but only used the method of replacing the volume of water, which improved the detection accuracy, but this method also needs to put the steamed buns Put it into an impermeable film, after vacuuming, put it in water to drain water to measure the volume, and also need to subtract the volume of the film bag. Although this method uses the water drainage method to improve the measurement accuracy, the operation steps are cumbersome

[0004] The above methods are all based on the principle of volume replacement and improved on the basis of the national standard method. Although it is widely used, it is not easy to realize online detection for the modernization, automation and intelligence of the food industry.

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