Fermented flour food specific volume rapid measurement and three-dimensional reconstruction imaging device

Abstract

The invention provides a fermented flour food specific volume rapid measurement and three-dimensional reconstruction imaging device. The device comprises a control assembly, a motion assembly, a weighing assembly, a measurement and graph acquisition assembly, a computer and a power supply assembly. The motion assembly comprises an electric rotary sliding table and an objective table; the weighingassembly comprises an electronic balance; the measurement and graph acquisition assembly comprises a laser radar and an image acquisition camera; the control assembly comprises a motor driving controller module and a serial server module which are connected with the electric rotary sliding table; the power supply assembly is used for supplying power to each assembly; and the computer summarizes the measurement information of each assembly, and completes three-dimensional calculation and image generation according to the rotation angle of the electric rotary sliding table, the image informationof the image acquisition camera and the measurement information of the laser radar. The device has the advantage that the specific volume and the three-dimensional appearance form of the detected food can be quickly obtained.

Description

technical field [0001] The invention relates to the field of food processing quality control, in particular to a device for rapid measurement of specific volume and three-dimensional reconstruction imaging of fermented flour food. Background technique [0002] In the field of food processing, steamed bread and bread are two major types of fermented flour products. The specific volume is an important parameter to detect the quality of the two. The appearance, taste and texture of finished steamed buns and bread. [0003] Among them, the specific volume of steamed bread is an index of the test method for evaluating the cooking quality of wheat, and the specific volume of bread is an important basis for judging its quality index. [0004] In the current national standards, "GB / T 20571-2006 Wheat Storage Quality Judgment Rules", "GB / T 20981-2007 Bread", "GB / T 35991-2018 Grain and Oil Inspection, Wheat Flour and Steamed Bread Processing Quality Evaluation", etc. content as the ...

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Problems solved by technology

[0007] One is that the volume measuring instrument used in the volume measuring instrument method is a metal product, and it is relatively laborious and time-consuming when the number of samples is large in the actual use process; the other is that the volume measuring instrument is in an opaque state, and particles are prone to appear for irregularly shaped steamed buns or bread If the filling is uneven, it is easy to make the measurement result inaccurate. Therefore, when using the volume measuring instrument, it is necessary to ensure sufficient shaking to minimize the leakage of particles; third, when the volume measurement is over, it is necessary to take out the steamed bun or bread to be tested. Moisture or grease will inevitably appear on the surface of steamed bread or bread, and the filler particles are easy to stick to the surface of the sample to be tested, resulting in the loss of small particles. Every time a sample is measured, the filler must be re-quantified; the fourth is the filler (millet or Rapeseed) causes a certain amount of food waste

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