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A pork freshness detection method based on the fusion of color and smell data

A technology of data fusion and detection methods, applied in color/spectral characteristic measurement, measuring devices, instruments, etc., can solve the problems of non-quantified detection results, inability to realize real-time detection, lack of precision, etc.

Active Publication Date: 2021-07-23
HUBEI PROVINCIAL SILE ANIMAL HUSBANDRY GROUP
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Problems solved by technology

At present, the meat products in the market mainly adopt sensory inspection methods, combined with the rapid detection methods of various inspection instruments to judge their freshness. Relevant personnel can complete the detection, and high-precision real-time detection cannot be achieved

Method used

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  • A pork freshness detection method based on the fusion of color and smell data
  • A pork freshness detection method based on the fusion of color and smell data
  • A pork freshness detection method based on the fusion of color and smell data

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Embodiment Construction

[0014] refer to figure 1 , the method of the present invention comprises the following steps:

[0015] A. Obtain the pork image information through the machine vision acquisition device, use the Otsu algorithm to select the optimal threshold, and use the threshold to segment the grayscale image to complete the background segmentation of the image;

[0016] use figure 2 The machine vision acquisition device in obtains the original image information of pork, assuming that the image is f, the gray level of the image is L, and the number of pixels with the gray value g is n i , the total number of pixels in the image is N, then the probability of occurrence of each gray value is:

[0017]

[0018] Set the threshold T to divide the image into background and target areas. The background area A includes pixels with grayscales from 1 to T, and the target area B includes pixels with grayscales from T+1 to L. Then the probability of area A and area B They are:

[0019]

[002...

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Abstract

A pork freshness detection method based on the fusion of color and smell data, which mainly includes: acquiring pork image information through a machine vision acquisition device, using the Otsu algorithm to select the optimal threshold, and using the threshold to segment the grayscale image to complete the background of the image Segmentation; according to the relevant characteristics of pork color and freshness, the image is layered by using the shade of red in the image, and the feature information of the pork image is obtained according to the color area ratio; the electronic nose collection system is used to collect and normalize the pork smell information The color and smell information of pork was analyzed by principal component analysis method, and the principal components for judging the freshness were extracted; the nonlinear relationship model between the principal components of pork and volatile base nitrogen was established by using support vector machine, and according to the volatile base nitrogen The estimated value of nitrogen determines the level of pork freshness, and completes the task of pork freshness detection. This method has good accuracy and real-time performance, and can complete the detection task accurately, quickly and non-destructively.

Description

technical field [0001] The invention relates to a pork freshness detection method based on the fusion of color and smell data, and belongs to the fields of image information technology, sensor technology and intelligent information technology. Background technique [0002] Pork spoilage refers to the qualitative change of pork under the pollution of various microorganisms, producing a large amount of sulfide and ammonia gas, and finally losing its edible value. The nutritional value and palatability of spoiled pork have changed, and even contain toxic substances, which endanger the health of eaters. At present, the meat products in the market mainly adopt sensory inspection methods, combined with the rapid detection methods of various inspection instruments to judge their freshness. Relevant personnel can complete the detection, and high-precision real-time detection cannot be achieved. Contents of the invention [0003] In order to solve the above problems, the purpose ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/84G01N21/25
CPCG01N21/25G01N21/84
Inventor 于兴军
Owner HUBEI PROVINCIAL SILE ANIMAL HUSBANDRY GROUP