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Meat quality quantitative detection method based on fusion of thermal imaging and visual imaging in time sequence temperature change process

A quantitative detection method and quantitative detection technology, applied in image enhancement, image analysis, measuring devices, etc., can solve the problems of complex operation of meat quality detection technology, low accuracy of recognition model, single information acquisition, etc., to achieve easy promotion, Ease of operation and improvement of detection accuracy

Pending Publication Date: 2022-03-22
SHIHEZI UNIVERSITY
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  • Claims
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AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a meat quality quantitative detection method based on the fusion of thermal imaging and visual imaging in the process of time-series temperature change. Based on the difference in surface temperature distribution and color change characteristics in the process of time-series temperature change of meat of different quality, the time-series temperature change is collected by the acquisition system. Infrared thermal video and CCD images of different samples in the process, at the same time, based on the fusion data of thermal images and CCD images combined with convolutional neural network to establish a quantitative model of meat quality, to detect meat quality indicators, aiming to solve the existing Meat quality detection technology has problems such as complex operation, expensive instruments, low accuracy of traditional recognition models, and single information acquisition

Method used

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  • Meat quality quantitative detection method based on fusion of thermal imaging and visual imaging in time sequence temperature change process
  • Meat quality quantitative detection method based on fusion of thermal imaging and visual imaging in time sequence temperature change process
  • Meat quality quantitative detection method based on fusion of thermal imaging and visual imaging in time sequence temperature change process

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Embodiment 1

[0036] Example 1: Thermal image video and CCD image acquisition system structure and its application of a method for quantitative detection of adulterated content in adulterated mutton based on thermal imaging and visual imaging fusion

[0037] Part a: A thermal imaging video and CCD image acquisition system structure of a quantitative detection method for adulterated mutton content based on thermal imaging and visual imaging fusion

[0038] The detection system includes temperature changing unit, lighting unit, thermal image acquisition unit, visual imaging acquisition unit, dark box, sample chamber and data display and analysis unit, such as figure 1 shown; the temperature variable unit is a heating or cooling device with adjustable temperature, which is located inside the dark box and is used to provide a stable temperature source for the sample; the lighting unit is a ring light source with adjustable light intensity, which is used Stable light is provided during acquisiti...

Embodiment 2

[0048] Example 2: A method for quantitative detection of adulterated content in adulterated mutton based on fusion of thermal imaging and visual imaging

[0049] The specific flow chart of this embodiment is as follows figure 2 shown

[0050] Part c: Establishment of a quantitative detection model for pork and duck adulterated content in adulterated mutton

[0051] c1. Sample preparation

[0052] The experimental materials are mutton, pork and duck, and the fat, fascia and epidermis are removed. Firstly, pure mutton, pure pork and pure duck samples are prepared. According to different adulteration ratios (10%, 20%, 30%, 40%, 50%), use an electronic scale to weigh the corresponding weight of mutton, pork and duck, mix them respectively, put them into a meat grinder and stir for 30 s , twisted into evenly granulated meat, and then the net weight of about 30 g Put the minced meat in a diameter of 6 cm , Compacted in a round petri dish with a flat surface to make an adulter...

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Abstract

The invention relates to a meat quality quantitative detection method based on fusion of thermal imaging and visual imaging in a time sequence temperature change process, in particular to a method for performing meat quality detection by fully utilizing regions of interest of a thermal image and a CCD (Charge Coupled Device) image in the time sequence temperature change process for fusion and further utilizing a quantitative detection model. Comprising the following steps: establishing different meat quality quantitative models, and quantitatively detecting meat quality indexes by using the models. According to the method, the temperature information of the thermogram and the color information of the CCD image in the time sequence temperature change process of the sample are fused, the contents of different quality indexes of meat can be rapidly and accurately detected, and the method is simple to operate, economical and convenient, and has relatively high market popularization and application values.

Description

technical field [0001] The invention belongs to the technical field of rapid detection of meat quality, and in particular relates to a quantitative detection method of meat quality by fusion of thermal imaging and visual imaging in a time-series temperature change process. The detection method can be used for content detection of different quality indicators of meat. Background technique [0002] With the improvement of living standards and changes in dietary structure, people have put forward higher requirements for meat quality and safety. In recent years, meat production and consumption around the world have also gradually increased. But at the same time, high profits have also led to frequent occurrence of quality problems in the meat supply chain. Different indicators can evaluate the different qualities of meat. Among them, the detection of adulterated content in adulterated meat can protect the economic interests of consumers. TVB-N content is the main chemical infor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06T7/00G06V10/25G06V10/80G06V10/774G06V10/764G06K9/62G01N21/25G01N21/84G01N25/20
CPCG06T7/0002G01N25/20G01N21/25G01N21/84G06T2207/10016G06T2207/10048G06T2207/20081G06T2207/20104G06T2207/20221G06F18/214G06F18/241G06F18/253
Inventor 朱荣光崔晓敏郑敏冲姚雪东王强白宗秀王世昌
Owner SHIHEZI UNIVERSITY