Rice quality detection method

Abstract

The invention discloses a rice quality detection method. The method comprises the following steps: S1, obtaining a preset amount n of target rice; S2, performing preheating treatment on the target rice to obtain pretreated rice; S3, taking a certain mass amount of the pretreated rice and placing on a detection plate, wherein the rice is regularly arranged on the detection plate; S4, acquiring a rice appearance image through an image acquisition device; S5, converting the rice appearance image through an analog-to-digital conversion module; S6, comparing Q with a preset area ratio threshold value to obtain the area grade of the rice, and judging the quality grade of the target rice according to a comparison result. The method can be used for accurately and automatically detecting various appearance quality indexes of various types of rice; all test image analysis results and data can be displayed and stored on a computer, the data is accurate and reliable, the result is stable, the repeatability is high, the quality condition of the rice can be easily obtained through the detection method and visually displayed on an intelligent terminal, and the method is simple.

Description

technical field [0001] The invention relates to the field of rice, in particular to a method for detecting rice quality. Background technique [0002] Rice contains about 75.0% carbohydrates, 7.0%-8.0% protein, 1.3%-1.8% fat, and is rich in B vitamins. The carbohydrates in rice are mainly starch, and the protein contained is mainly rice glutenin, followed by rice gelatin and globulin. The degree of skin retention of rice grains can be judged by directly observing the processed samples of rice with the naked eye, because the color of the cortex of the samples The color of the rice grains is very similar to that of the rest. It is difficult to accurately judge the degree of skin retention of the rice grains with the naked eye, and the degree of distortion of the test results is relatively large. Although the dyeing method is much easier and more relaxed than the direct method to observe, but the dyeing method must be done in advance. It is cumbersome to prepare chemical dyes,...

AI Technical Summary

Problems solved by technology

The carbohydrates in rice are mainly starch, and the protein contained is mainly rice glutenin, followed by rice gelatin and globulin. The degree of skin retention of rice grains can be judged by directly observing the processed samples of rice with the naked eye, because the color of the cortex of the samples The color of the rice grains is very similar to that of the rest. It is difficult to accurately judge the degree of skin retention of the rice grains with the naked eye, and the degree of distortion of the test results is relatively large. Although the dyeing method is much easier and more relaxed than the direct method to observe, but the dyeing method must be done in advance. The preparation of chemical dyes is cumbersome to operate, and the cortex of the sample may fall off during soaking. At the same time, the chemical dyes are easy to pollute the environment after use. Therefore, we propose a near-infrared spectroscopy detection method for the freshness of rice.