Wooden chicken breast grading system and method based on near-infrared spectroscopy and compression rate

Abstract

The invention discloses a wooden chicken breast grading system based on near-infrared spectrum and compression rate, including: a conveying device: used to carry a measuring device and a swing arm type rejecting device, and simultaneously transport ungraded and graded chicken breasts; measuring device: install In the upstream of the conveying device, it includes an integrated probe and a position photoelectric sensor for determining the lignification level of chicken breast meat. The integrated probe is integrated with a near-infrared spectrum detection module and a compression distance detection module; swing arm type rejecting device: installed on the measuring device Both sides of the downstream conveying device are used to sequentially remove chicken breasts of various grades according to the lignification grade of chicken breasts; control system: connected with the conveying device, measuring device and swing arm type rejecting device, used to control the conveying device and measuring device Run, analyze the data measured by the measuring device, and drive the swing arm type rejecting device to complete the grading of chicken breasts of various grades. The invention can realize accurate grading of wooden chicken breast meat.

Description

technical field [0001] The invention relates to a system and method for grading wooden chicken breast meat based on near-infrared spectrum and compression rate, and belongs to the technical field of judging the quality grade of chicken breast meat. Background technique [0002] In the traditional poultry processing industry, the quality grade of chicken breast meat is usually graded by manual palpation, that is, trained graders rely on hand touch to detect the firmness of chicken breast meat to grade chicken breast meat. This method has high requirements for graders’ experience in grading, but because graders are prone to sensory fatigue during the grading process, and graders with different working hours and different experience grade samples differently and are highly subjective, the results of grading measurements vary. Big. [0003] At present, some automatic grading methods include: grading the degree of lignification of chicken breast meat based on hardness deformatio...

AI Technical Summary

Problems solved by technology

[0003] At present, some automatic grading methods include: grading the degree of lignification of chicken breast meat based on hardness deformation or image deformation. The core of these two methods is to spray high-pressure air to impact the surface of chicken breast meat, and grade chicken breast meat according to the deformation of the meat. These two methods will cause damage to the structure of the chicken breast; the degree of lignification of the chicken breast is graded based on the curvature, and this method is susceptible to the impact of the grasping position on the grading result

At present, there are hand-held detection devices, which need to apply force manually, and are easily affected by the strength of the staff.

At present, there is a lack of grading systems and methods for non-destructive testing of the lignification degree of chicken breast meat and accurate and fine grading of chicken breast meat

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