Methods and systems for detecting the freshness of poultry eggs

Abstract

A method for detecting the freshness of poultry eggs includes: a batch number confirmation step by scanning the batch number of the poultry eggs to be tested; a weight detection step by weighing the poultry eggs; an egg-opening step by peeling open the poultry eggs to obtain the egg liquid to be tested; a weight measurement step by weighing the egg liquid; an image scanning step by scanning the egg liquid to obtain egg liquid image data; a data processing and identification step by converting the egg liquid image data into a three-dimensional point cloud map and recording the relevant spatial coordinates and structural information into plain text files; and a algorithm to identify and construct the spatial boundaries and volumes of the yolk, thick albumen, and thin albumen structures in the egg liquid. The method and system include: numerical analysis steps for proportions; analysis of the structural volume ratios of egg yolk, concentrated albumen, and diluted albumen to establish a standardized freshness rating system; freshness grading steps for identifying the freshness level of egg liquid after numerical analysis according to the freshness rating system; result display steps for displaying the freshness grading results for personnel confirmation; and data storage steps for recording and storing the freshness grading results. This provides an automated, rapid, and accurate detection and analysis method for egg liquid, thereby achieving automated freshness grading of eggs.