Portable preserved meat quality detecting method based on cellphone by using multispectral imaging technique

A multi-spectral imaging and technical detection technology, which is applied in the field of portable multi-spectral imaging technology to detect the quality of bacon, can solve the problems of not being easy to carry, and the detection speed of detection technology is slow, so as to achieve simple and easy-to-understand operations, improve prediction accuracy and accuracy, and reduce The effect of testing costs

Inactive Publication Date: 2019-04-23
JIANGSU UNIV +1
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Problems solved by technology

[0006] In view of the shortcomings of the existing bacon quality detection technology, such as slow detection speed and not easy to carry, the present invention aims to solve one of the above problems, and proposes a method for quickly detecting bacon quality based on mobile phone-based portable multi-spectral imaging technology

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  • Portable preserved meat quality detecting method based on cellphone by using multispectral imaging technique
  • Portable preserved meat quality detecting method based on cellphone by using multispectral imaging technique
  • Portable preserved meat quality detecting method based on cellphone by using multispectral imaging technique

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[0028] The method for detecting the quality of bacon based on the mobile phone-based portable multispectral imaging technology of the present invention will be described below in conjunction with specific examples. However, the embodiments do not limit the present invention, and the methods and functional changes made by those skilled in the art according to these embodiments are within the protection scope of the present invention.

[0029] A mobile phone-based portable multispectral imaging technique for the detection of bacon quality. figure 1 It shows the structural diagram of the assembled mobile phone portable multi-spectral imaging device. The device is composed of a smartphone 1, a liquid crystal tunable filter 3, an optical lens 201, a built-in controller 301, and a Bluetooth module 4. The camera of the smartphone 1 and the optical lens 201 and the liquid crystal tunable filter 3 are assembled according to the coaxial reference of the optical path. This device can rea...

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Abstract

The invention belongs to the technical field of quality detection of food and agricultural products, and relates to a portable preserved meat quality detecting method based on a cellphone by using a multispectral imaging technique. The method comprises the steps that S1, a preserved meat characteristic spectral image is collected; S2, the acid value and the peroxide value of a preserved meat sample are tested; S3, the spectral image obtained in S1 is corrected; after correction is completed, the spectral image is pre-processed; a preserved meat quality index predicting model is built by utilizing the pre-processed preserved meat spectral image data and the corresponding acid value and peroxide value measured value tested in S2; and S4, the built preserved meat quality index predicting model is utilized to predict a preserved meat sample with unknown quality, and rapid detection and visualization of preserved meat quality index are achieved. The method provided by the invention is easyto operate, the detection cost is reduced simultaneously, the detection speed is increased, and real-time and rapid detection of the quality of preserved meat is realized truly.

Description

technical field [0001] The invention belongs to the technical field of food and agricultural product quality detection, and in particular relates to a method for detecting the quality of bacon based on a mobile phone-based portable multispectral imaging technology. Background technique [0002] Bacon is one of the traditional meat products in my country. It has a long history and cultural background, and is deeply loved by consumers because of its unique flavor. During the storage of bacon, the fat and oil will become rancid and oxidized, resulting in a decrease in the quality of bacon or deterioration. Acid value and peroxide value are commonly used to measure the degree of rancidity and oxidation of fats and oils in bacon. GB 2730-2005 "Hygienic Standards for Cured Meat Products" stipulates that bacon with an acid value greater than 4.00mg / g and a peroxide value greater than 0.25g / 100g is unqualified. Therefore, quantitative and rapid detection of acid value and peroxide...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/27G01N21/01H04M1/21
CPCG01N21/01G01N21/27H04M1/21
Inventor 邹小波史永强张春江石吉勇石海军吴胜斌黄晓玮李志华徐艺伟胡雪桃
Owner JIANGSU UNIV
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