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Squid freshness identification method based on color space transformation and pixel clustering

A color space transformation and identification method technology, applied in the field of freshness identification of aquatic products, can solve problems such as poor applicability, low efficiency, toxic and harmful, and achieve the effect of high precision, strong reliability and low imaging quality requirements.

Pending Publication Date: 2019-10-11
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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Problems solved by technology

[0007] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is how to solve the problems of strong subjectivity, low efficiency, poor applicability, toxicity and harmfulness in the squid freshness evaluation method, and realize the evaluation of different storage time lengths and temperatures. Non-contact and non-destructive dynamic monitoring and identification of squid freshness

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  • Squid freshness identification method based on color space transformation and pixel clustering
  • Squid freshness identification method based on color space transformation and pixel clustering
  • Squid freshness identification method based on color space transformation and pixel clustering

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[0034] Hereinafter, the preferred embodiments of the present invention will be introduced with reference to the drawings in the specification, so that the technical content will be clearer and easier to understand. The present invention can be embodied by many different forms of embodiments, and the protection scope of the present invention is not limited to the embodiments mentioned in the text.

[0035] This embodiment includes a squid image acquisition platform, an image acquisition device and an image acquisition mode.

[0036] The squid image acquisition platform includes image acquisition equipment and data processing modules. Such as figure 1 As shown, the image acquisition device includes an ultra-clean workbench 2, a light source 3, a photographing device 4, a computer, etc., and the data processing module includes an image preprocessing module and a freshness identification module.

[0037] The image acquisition mode consists of three parts: data acquisition, image preproc...

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Abstract

The invention discloses a squid freshness identification method based on color space transformation and pixel clustering, and the method comprises the steps: unfreezing squids, cleaning the unfrozen squids, and preparing squid samples; unfolding the squid sample on a workbench, placing the squid sample in an auxiliary light source irradiation area, and performing image acquisition on the squid sample at different angles by using shooting equipment to obtain an original squid image; carrying out image preprocessing to obtain a test image; carrying out color space transformation and pixel clustering on the test image, extracting a red decay area of the test image, carrying out ratio calculation on the red decay area and the total surface area of the squid, dynamically analyzing the meat quality change condition of the squid, and monitoring the decay rate of the squid. According to the method, the image processing technology is utilized, color space transformation and pixel clustering analysis are carried out on the shot squid images to obtain the metamorphic region area of the squid images, ratio calculation is carried out on the metamorphic region area and the total surface area, and therefore non-contact and lossless squid freshness dynamic monitoring and identification under different storage durations and temperatures are achieved.

Description

Technical field [0001] The invention relates to the technical field of freshness identification of aquatic products, in particular to a squid freshness identification method based on color space conversion and pixel clustering. Background technique [0002] Squid is one of the important offshore fishing resources, and its freshness is one of the important factors that affect the subsequent product classification and processing suitability. Real-time and accurate identification of freshness is required in each link of squid purchase, transportation, and deep processing. At present, the methods for evaluating squid freshness mainly include: (1) sensory evaluation method; (2) physical evaluation method; (3) chemical evaluation method. Among them, the sensory evaluation method is to evaluate the appearance, color, smell, organs, and freshness of squid through two main ways: vision and smell. The main evaluation methods of the physical evaluation method are stiffness index method an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06T7/00G06T7/90G06K9/62
CPCG06T7/0002G06T7/90G06F18/23
Inventor 胡俊陈文烜周成全赵丹丹
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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