Method and device for evaluating intelligent application effect of baked food decoration liquid, and electronic equipment

Abstract

The application provides a baked food decoration liquid intelligent coating effect evaluation method, comprising the following steps: S1: preparing baked food according to a production process flow, and using an intelligent brush decoration liquid robot to brush decoration liquid baking; S2: extracting baked food at different positions in the middle row of the same batch for detection; S3: detecting the color value and glossiness of the surface of the baked food; S4: calculating a measurement index according to the color value and the glossiness, if the measurement index is in a standard value range, the coating is qualified, and if the measurement index is not in the standard value range, the coating is unqualified. The application establishes an intelligent brush decoration liquid robot brush decoration liquid effect evaluation system, realizes automatic evaluation of the brush decoration liquid effect of the intelligent brush decoration liquid robot, and automatically judges whether the intelligent brush decoration liquid robot meets the production needs.

Description

Technical Field

[0001] This invention relates to the field of coating effect evaluation technology, and more specifically, to an intelligent coating effect evaluation method, device and electronic equipment for baking food finishing liquid. Background Technology

[0002] Surface finishing liquids for baked goods refer to liquids applied to mooncakes, pastries (such as egg yolk pastries), and bread to give them a golden or caramel-colored surface with a certain gloss after baking. This liquid may be egg liquid, syrup, or a mixture of edible components.

[0003] As the market size of baked goods increases, traditional food factories are gradually introducing automated processing equipment to replace manual labor and achieve automated production of baked goods in order to increase production capacity.

[0004] In the traditional production and processing of baked goods, to increase the gloss of the finished product, a finishing liquid is traditionally brushed onto the surface manually. This process requires experienced workers. With increasing market demand, traditional food factories have gradually introduced automated equipment to replace manual labor in order to increase production capacity. However, there is currently no evaluation system for robotic finishing liquid application, leading to significant obstacles for companies in the process of automating food production. Summary of the Invention

[0005] The primary objective of this invention is to provide an intelligent evaluation method for the application effect of finishing liquid on baked goods, enabling automated evaluation of the finishing liquid application effect of intelligent finishing liquid application robots and automated determination of whether the intelligent finishing liquid application robots meet production needs.

[0006] A further objective of this invention is to provide an intelligent brushing surface liquid robot with an intelligent application effect evaluation device.

[0007] A third objective of this invention is to provide an electronic device.

[0008] A fourth object of the present invention is to provide a computer-readable storage medium.

[0009] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0010] A method for evaluating the application effect of a baking food finishing liquid includes the following steps:

[0011] S1: Prepare baked goods according to the production process and use an intelligent brushing liquid robot to brush the liquid onto the food and bake it.

[0012] S2: Sample baked goods from different positions in the middle row of the same batch for testing;

[0013] S3: Detect the color value and gloss of the surface of baked goods;

[0014] S4: Calculate the measurement index based on the chromaticity value and gloss. If the measurement index is within the standard value range, the application is qualified; if the measurement index is not within the standard value range, the application is unqualified.

[0015] Preferably, in step S1, when preparing baked goods, multiple rows are arranged along the direction of entering the oven in the same batch, and multiple baked goods are arranged in each row.

[0016] Preferably, Metavue is used in step S3. TM A colorimeter is used to detect the color and gloss of the surface of baked goods.

[0017] Preferably, the Metavue TM The colorimeter's detection height is fixed at 4.5cm, and the aperture range is 12mm.

[0018] Preferably, step S3 involves detecting the color value and gloss of the baked food surface, specifically as follows:

[0019] The colorimetric values ​​and gloss of the baked goods surface at eight different locations were measured. For each baked goods, the colorimetric values ​​and gloss of the eight different locations were measured at the same eight locations: four locations in the center area of ​​the baked goods, one location in the upper left corner area, one location in the lower left corner area, one location in the upper right corner area, and one location in the lower right corner area. The measured colorimetric values ​​included L value, a* value, and b* value.

[0020] Preferably, in step S4, the measurement index is calculated based on the chromaticity value and gloss, specifically as follows:

[0021] The color difference was calculated using the average values ​​of chromaticity L, a*, and b* at eight different locations for each baked food item, as well as the gloss.

[0022] The variance of the color values ​​L, a*, and b* of each baked food, as well as the gloss, is used as a measure of color difference uniformity.

[0023] The uniformity of a single baked food is measured by the chromaticity values ​​L, a*, and b* at eight different locations, as well as the difference between the maximum and minimum gloss values.

[0024] Preferably, the baked goods include mooncakes, pastries, or bread.

[0025] This invention also provides an intelligent evaluation device for the coating effect of baking food finishing liquid, the device applying the above-described intelligent evaluation method for the coating effect of baking food finishing liquid, the device comprising:

[0026] The preparation module prepares an intelligent brushing liquid robot according to the production process flow, and uses the intelligent brushing liquid robot to bake the brushing liquid.

[0027] An extraction module is used to extract mooncakes from different positions in the middle row of the same batch for testing.

[0028] A detection module, which is used to detect the color value and gloss of the surface of baked goods;

[0029] The calculation and judgment module is used to calculate a measurement index based on the color value and gloss. If the measurement index is within the standard value range, the application is qualified; if the measurement index is not within the standard value range, the application is unqualified.

[0030] The present invention also provides an electronic device, comprising:

[0031] Memory, used to store computer programs;

[0032] When the processor executes the computer program stored in the memory, it implements the above-described method for evaluating the intelligent application effect of baking food finishing liquid.

[0033] The present invention also provides a computer-readable storage medium storing a computer program, which, when executed by a processor, implements the above-described method for evaluating the intelligent application effect of baking food finishing liquid.

[0034] Compared with the prior art, the beneficial effects of the technical solution of the present invention are:

[0035] This invention establishes an evaluation system for the application effect of intelligent finishing liquid by a robot. By extracting products after applying finishing liquid using the robot and detecting their surface color and gloss, the system calculates and evaluates the application effect of the robot, thus achieving automated evaluation of the robot's finishing liquid application effect and automated judgment of whether the robot meets production needs. Attached Figure Description

[0036] Figure 1 This is a schematic diagram of the method flow of the present invention.

[0037] Figure 2 This is a schematic diagram of the device module of the present invention.

[0038] Figure 3 This is a schematic diagram of the electronic device of the present invention.

[0039] Figure 4 This is a schematic diagram of the sample sampling and testing location numbering provided for an example.

[0040] Figure 5 This is a schematic diagram of the mooncake detection location provided in the example.

[0041] Figure 6 This is a schematic diagram illustrating the influence of the absolute positions of the sixth row on the color difference of each mooncake, provided as an example. Figure 6 A corresponds to the value of L. Figure 6 B corresponds to the value of a*. Figure 6 C corresponds to the b* value. Figure 6 D corresponds to gloss level.

[0042] Figure 7 This is a schematic diagram illustrating the influence of the absolute positions of the seventh row on the color difference of each mooncake, provided as an example. Figure 7 A corresponds to the value of L. Figure 7 B corresponds to the value of a*. Figure 7 C corresponds to the b* value. Figure 7 D corresponds to gloss level.

[0043] Figure 8 This is a schematic diagram illustrating the influence of the absolute positions of the eighth row on the color difference of each mooncake, provided as an example. Figure 8 A corresponds to the value of L. Figure 8 B corresponds to the value of a*. Figure 8 C corresponds to the b* value. Figure 8 D corresponds to gloss level.

[0044] Figure 9 This is a schematic diagram illustrating the effect of different columns on the color difference of mooncakes in an embodiment. Figure 9 A corresponds to the value of L. Figure 9 B corresponds to the value of a*. Figure 9 C corresponds to the b* value. Figure 9 D corresponds to gloss level.

[0045] Figure 10 This is a schematic diagram illustrating the effect of the left and right sides on the color difference of the mooncake, provided as an example. Figure 10 A corresponds to the value of L. Figure 10 B corresponds to the value of a*. Figure 10 C corresponds to the b* value. Figure 10 D corresponds to gloss level.

[0046] Figure 11 This is a schematic diagram illustrating the effect of different rows on the color difference of mooncakes, provided as an example. Figure 11 A corresponds to the value of L. Figure 11 B corresponds to the value of a*. Figure 11 C corresponds to the b* value. Figure 11 D corresponds to gloss level.

[0047] Figure 12 This is a schematic diagram illustrating the influence of different columns on the variance of mooncake color difference in the example. Figure 12 A corresponds to the value of L. Figure 12 B corresponds to the value of a*. Figure 12 C corresponds to the b* value. Figure 12 D corresponds to gloss level.

[0048] Figure 13 This is a schematic diagram illustrating the influence of the left and right sides on the color difference variance of the mooncake, provided as an example. Figure 13 A corresponds to the value of L. Figure 13 B corresponds to the value of a*. Figure 13 C corresponds to the b* value. Figure 13 D corresponds to gloss level.

[0049] Figure 14 This is a schematic diagram illustrating the effect of different rows on the variance of mooncake color difference in the example. Figure 14 A corresponds to the value of L. Figure 14 B corresponds to the value of a*. Figure 14 C corresponds to the b* value. Figure 14 D corresponds to gloss level.

[0050] Figure 15 This is a schematic diagram illustrating the influence of different columns in the same row on the variance of mooncake color difference, provided as an example. Figure 15 A corresponds to the value of L. Figure 15 B corresponds to the value of a*. Figure 15 C corresponds to the b* value. Figure 15 D corresponds to gloss level.

[0051] Figure 16 This is a schematic diagram illustrating the effect of different columns on the color difference uniformity of mooncakes, provided in the example. Figure 16 A corresponds to the value of L. Figure 16 B corresponds to the value of a*. Figure 16 C corresponds to the b* value. Figure 16 D corresponds to gloss level.

[0052] Figure 17 The example illustrates the effect of the left and right sides of the same row on the uniformity of mooncake color difference. Figure 17 A corresponds to the value of L. Figure 17 B corresponds to the value of a*. Figure 17 C corresponds to the b* value. Figure 17 D corresponds to gloss level.

[0053] Figure 18 The effect of the order of filling the oven provided in the example on the uniformity of mooncake color difference. Figure 18 A corresponds to the value of L. Figure 18 B corresponds to the value of a*. Figure 18 C corresponds to the b* value. Figure 18D corresponds to gloss level. Detailed Implementation

[0054] The accompanying drawings are for illustrative purposes only and should not be construed as limiting the scope of this patent.

[0055] To better illustrate this embodiment, some parts in the accompanying drawings may be omitted, enlarged, or reduced, and do not represent the actual product dimensions;

[0056] It will be understood by those skilled in the art that certain well-known structures and their descriptions may be omitted in the accompanying drawings.

[0057] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0058] Example 1

[0059] This embodiment provides an intelligent method for evaluating the application effect of baking food finishing liquid, such as... Figure 1 As shown, it includes the following steps:

[0060] S1: Prepare an intelligent finishing liquid brushing robot according to the production process flow, and use the intelligent finishing liquid brushing robot to perform finishing liquid brushing and baking;

[0061] S2: Sample baked goods from different positions in the middle row of the same batch for testing;

[0062] S3: Detect the color value and gloss of the surface of baked goods;

[0063] S4: Calculate the measurement index based on the chromaticity value and gloss. If the measurement index is within the standard value range, the application is qualified; if the measurement index is not within the standard value range, the application is unqualified.

[0064] In step S1, when preparing baked goods, multiple rows are set up along the direction of entering the oven in the same batch, and multiple baked goods are set up in each row.

[0065] Metavue is used in step S3. TM A colorimeter is used to detect the color and gloss of the surface of baked goods.

[0066] In this embodiment, the Metavue TM The colorimeter's detection height is fixed at 4.5cm, and the aperture range is 12mm.

[0067] Step S3 involves detecting the color value and gloss of the baked goods surface, specifically as follows:

[0068] The chromaticity values and glossiness at 8 different positions on the surface of baked foods are detected. Among them, when each baked food is detected, the chromaticity values and glossiness at the 8 different positions are fixed. The 8 different positions are 4 positions in the central area of the baked food, 1 position in the upper left corner area of the baked food, 1 position in the lower left corner area of the baked food, 1 position in the upper right corner area of the baked food, and 1 position in the lower right corner area of the baked food. The detected chromaticity values include L value, a* value, and b* value.

[0069] In step S4, a measurement index is calculated based on the chromaticity values and glossiness. Specifically:

[0070] The color difference result is calculated using the average values of the chromaticity values L, a*, and b* and the glossiness at 8 different positions of each baked food.

[0071] The variance value of the multi-sample statistics of the chromaticity values L, a*, and b* and the glossiness of each baked food is used as a measurement index for color difference uniformity.

[0072] The difference between the maximum and minimum values of the chromaticity values L, a*, and b* and the glossiness at 8 different positions of each baked food is used as a measurement index for the uniformity of a single baked food.

[0073] The baked foods include mooncakes, cookie crisps, or bread.

[0074] In this embodiment, taking mooncakes as an example and the finishing liquid as egg liquid, specific acceptance criteria are given:

[0075] In step S5, if the measurement index is within the standard value range, the coating is qualified; if the measurement index is not within the standard value range, the coating is unqualified. Specifically:

[0076] Acceptance criteria for the absolute value of mooncake color difference: Set the standard color difference values of the color difference meter as L: 43.47; a*: 19.27; b*: 26.23. By obtaining the △E value of the manually brushed egg mooncakes, if the △E value of the intelligent egg brushing is within this limited range, the acceptance of the absolute value of the mooncake color difference passes.

[0077] Method for accepting mooncake color difference uniformity:

[0078] 1) By collecting the variance value SD of L, a*, and b* and the glossiness of each mooncake after intelligent egg brushing, it is judged whether the variance value SD of the accepted mooncakes falls within the limited standard: L≤2.51; a*≤1.31; b*≤2.10; glossiness≤0.39;

[0079] 2) By collecting the L, a*, and b* values ​​of each mooncake after intelligent egg washing, as well as the uniformity of gloss |max-min|, determine whether the |max-min| value of the accepted mooncake is within the specified standard: L≤7.01; a*≤3.97; b*≤6.31; gloss ≤1.23.

[0080] In a specific embodiment, mooncakes are prepared in accordance with the production process of Cantonese mooncakes. The molds used are the popular "Guangzhou Double White" mooncakes. The mooncakes are baked in a tunnel oven using an intelligent egg-cleaning robot. Six egg-cleaning personnel are assigned to clean the eggs according to the arrangements for the mooncake season.

[0081] A total of 30 trays of samples, or 15 rows, were prepared for each batch and baked. Three batches were repeated. To eliminate the influence of air temperature fluctuations at the beginning and end of baking on the baking effect, samples from the middle rows (6th to 10th) were selected for testing, and the samples from rows 6th to 8th were ultimately used as the test samples. The mooncakes sampled for each test were as follows... Figure 4 The location is indicated by the label.

[0082] Eight different positions were measured on each mooncake: "Guangzhou", "Double", "Egg", "Left-Top", "Left-Bottom", "Right-Top", and "Right-Bottom". The special sampling positions "Left-Top" and "Right-Top" are as follows: Figure 5 As shown, "left-bottom" and "right-bottom" refer to the position of the third line down in the five-line pattern. The detection position is fixed each time to avoid detection differences caused by different positions.

[0083] The average value of eight different positions on each mooncake was taken as a single sample, and three batches of replicates were conducted. Statistical analysis was performed using SPSS 22.0, either through one-way ANOVA or independent samples t-test. Results are expressed as Mean ± SD.

[0084] The experimental results are as follows:

[0085] 1. Examination of color difference during mooncake egg brushing and baking

[0086] 1.1 The Influence of Absolute Positions on Mooncake Color Difference

[0087] First, examine whether uneven egg brushing or differences in baking temperature will cause variations in color values ​​for mooncakes located in different positions on different plates. This is to avoid differences caused by location variations affecting the sampling and acceptance results during subsequent sampling and testing analysis. Figure 6 As shown, the absolute position of each element in the third row had no significant effect on the L, a*, b* and gloss of each mooncake (p>0.05).

[0088] like Figure 7As shown, regarding the color difference L value, mooncakes No. 2 and No. 3 in the left-1 column of the seventh row, and mooncakes No. 8 and No. 9 in the second column, showed a significant difference from mooncake No. 29 in the right-5 column (p < 0.05). Figure 7 A) Regarding the color difference a* value, there was a significant difference between mooncakes numbered 2 and 3 in the left-1 column of the seventh row and mooncake number 30 in the right-5 column (p < 0.05). Similarly, there was a statistically significant difference between mooncake number 14 in the left-5 column and mooncakes numbered 29 and 30 in the right-5 column (p < 0.05). Figure 7 B). This reveals that the baking location has a certain influence on the L and a* values ​​of mooncakes. Conversely, there were no significant differences in b* and gloss at any absolute location (p>0.05). Figure 7 (C and D).

[0089] like Figure 8 As shown, there were no significant differences in L, b*, and gloss at any absolute position in the 8th row (p>0.05). Regarding the a* value, there were significant differences between mooncakes numbered 13 and 15 (left-5) in the middle and mooncake number 30 (right-5) on the edge (p<0.05). Simultaneously, there were significant differences between mooncakes numbered 17 and 18 (left-5) and 23 (right-3) and 28, 29, and 30 (right-5) (p<0.05). Figure 8 B). The red and green values ​​of each mooncake are affected by the absolute position of the mooncake during baking.

[0090] Analysis reveals that the L and a* values ​​of mooncakes are influenced by their absolute position and are related to their left-right relative position. Based on this, further research is conducted on the impact of differences in different longitudinal positions on the color difference of mooncakes.

[0091] 1.2 The Influence of Different Longitudinal Positions on Mooncake Color Difference

[0092] 1.2.1 The Influence of Different Columns on the Color Difference of Mooncakes

[0093] Mooncakes from different rows were grouped into different columns to examine the effect of different columns on the color difference of the mooncakes. The results are as follows: Figure 9 As shown.

[0094] like Figure 9 A. Different columns have a certain impact on the L value of mooncakes. Specifically, in the same dish, the L values ​​of left-1 (44.07±0.62) and left-3 (44.17±0.30) are significantly higher than that of left-5 (43.70±0.43) (p<0.05), while the color difference between right-1 (42.95±0.43) and right-3 (43.26±0.34) is significantly higher than that of right-5 (42.05±0.62) (p<0.05). There are also certain differences in the L values ​​of mooncakes from different sides and different columns.

[0095] like Figure 9 B. There was no significant difference in the a* values ​​of the two rows of mooncakes in the middle of the oven, left-5 and right-1 (p>0.05). However, there was a significant difference in the a* values ​​of left-1 and left-3 compared with right-1 and right-5 (p<0.05). The baking position of the mooncakes is closely related to their red-green color difference a*.

[0096] like Figure 9 C. The uniformity range of the yellow-blue value (b*) of mooncakes was affected by different longitudinal relative positions. The b* value of left-1 (36.80±0.22) was significantly higher than that of left-5 (36.35±0.22), while the b* value of right-5 (35.43±0.40) was significantly lower than that of right-1 (35.79±0.26) and right-3 (36.42±0.34) (p<0.05). There were significant differences in the color difference values ​​of mooncakes in each column from left-1 to left-5 and from right-1 to right-5 (p<0.05).

[0097] like Figure 9 D. There was no significant difference in gloss among the different types of mooncakes (p>0.05).

[0098] In summary, the differences in gloss among different rows of mooncakes all have a certain impact on the lightness values ​​L, a*, and b*, indicating that temperature fluctuations on different sides of the oven during the baking process affect the color difference values. Errors arising from random sampling or individual testing along different longitudinal lines should be avoided during acceptance sampling and testing.

[0099] 1.2.2 The Influence of Left and Right Sides on Mooncake Color Difference

[0100] In the actual baking process, the mooncakes were baked in two trays side-by-side in the same tunnel oven. The distance between the left and right sides of the tunnel oven was greater than 1 meter. It was speculated that there might be a certain color difference between the mooncakes on the left and right sides of the same tunnel oven. To verify this hypothesis, the mooncakes were divided into left and right trays and statistically analyzed separately. The average value of the color difference test results for each mooncake in each test was taken and the results are as follows. Figure 10 As shown.

[0101] like Figure 10The L, a*, and b* values ​​of the mooncakes on the left and right sides were different, while the gloss of the mooncakes on the left and right sides was not significantly different (p>0.05). Among them, the L value of the left mooncake (43.98±0.50) was significantly higher than that of the right mooncake (42.75±0.70); the a* value of the left mooncake (19.13±0.14) was significantly lower than that of the right mooncake (19.40±0.21); and the b* value of the left mooncake (36.58±0.28) was significantly higher than that of the right mooncake (35.88±0.53) (p<0.001). The right mooncake was redder than the left mooncake, while the left mooncake was yellower than the right mooncake. This indicates that: (1) there is a certain difference in the egg-brushing effect of the personnel brushing the eggs on the left and right sides (theoretically, the personnel are not fixed and it is impossible to brush the eggs on the same side every time, which causes the difference); (2) the baking temperature on the left and right sides of the same tunnel oven is not uniform. In subsequent synchronous control experiments, the color difference caused by the mooncakes on the left and right sides should not be ignored.

[0102] The color difference between the left and right sides of the mooncakes was quantified, as shown in Table 1:

[0103] Table 1: Color Difference Delineation Range on the Left and Right Sides

[0104]

[0105] 1.3 The Influence of Different Horizontal Arrangements on Mooncake Color Difference

[0106] There were no significant differences in L, a*, b*, and gloss among different types of mooncakes (p > 0.05). Figure 11 This indicates that after eliminating interference from the first and last few rows, the order in which the mooncakes are put into the oven has no significant impact on the color difference detection effect. In subsequent acceptance, one row of mooncakes can be randomly selected for testing.

[0107] 1.4 Establishment of Standard Values ​​for Color Difference Detection of Mooncakes

[0108] During the mooncake inspection process, two methods can be used to determine whether the color difference of a batch of mooncakes meets the requirements:

[0109] (1) The color difference of mooncakes obtained in this large-scale experiment can be used as the standard reference value for subsequent software analysis, namely L: 43.37; a*: 19.27; b*: 36.23, to establish the standard value for color difference detection. Through further experiments, the ΔE value of artificial egg brushing for mooncakes was obtained. If the ΔE value of intelligent egg brushing is within the specified range, the absolute value of the color difference of the mooncake can be considered to have passed the acceptance test.

[0110] 2) Statistical analysis of the mooncakes obtained from the smart egg-scraping process in the same batch is conducted. If the following conditions are met: ① the average value falls within the ideal range in Table 2; ② the maximum and minimum values ​​fall within the specified range, the mooncakes can be considered as having passed the acceptance test.

[0111] Table 2: Color Difference Reference Standards for Manually Brushed Egg Mooncakes

[0112]

[0113] Note: Baking conditions must be strictly consistent with those used in this batch of experiments. The experiment can be conducted again after maintenance and renovation of the mooncake workshop to verify the feasibility of this standard.

[0114] 2. Examination of color difference variance of mooncakes (defined by the SD of a single mooncake)

[0115] 2.1 The Influence of Different Vertical Positions on the Variance (SD) of Mooncake Color Difference 2.2.1 The Influence of Different Columns on the Variance (SD) of Mooncake Color Difference

[0116] like Figure 12 As shown, the variance (SD) of a single mooncake is related to its vertical position. Specifically, the SD of the L color difference values ​​for right-3 and right-5 is significantly lower than that of the first four columns; the SD value of the a* color difference for right-5 is lower than that for left-3, right-1, and right-3; the SD values ​​of the b* color difference values ​​for left-1 and right-1 differ, while the SD values ​​of the b* color difference values ​​for right-1 and right-3 are significantly higher than those for left-3 (p < 0.05). The results of gloss detection are relatively uniform, with no significant differences (p > 0.05).

[0117] Therefore, the variance of mooncakes is related to the column in which they are located. During subsequent acceptance, attention should be paid to the impact of different columns on the uniformity of color difference to avoid cross-errors.

[0118] 2.2.2 Influence of the left and right sides on the variance (SD) of mooncake color difference

[0119] like Figure 13 As shown, there is a significant difference in the standard deviation (SD) of the brightness (L) of the mooncakes on the left and right sides (p < 0.01), and similarly, there is a significant difference in the uniformity (SD) of the yellow-blue value (b*) between the left and right sides (p < 0.001). However, there is no effect on the uniformity (SD) of the gloss (a*). Nevertheless, the difference in uniformity (SD) between the left and right sides of the mooncakes must be considered in subsequent sampling comparisons.

[0120] 2.2 The Influence of Different Lateral Positions on the Variance (SD) of Mooncake Color Difference

[0121] like Figure 14 There were no significant differences in color uniformity (SD) among the different rows of mooncakes (p>0.05), indicating that the order of entering the oven has no significant effect on the color uniformity of mooncakes.

[0122] 2.3 Limits for color difference variance (SD) of mooncakes

[0123] The uniformity of the mooncake cleaning robot can be defined by the SD value, as shown in Table 3. If the SD value of each batch of mooncakes cleaned by the intelligent cleaning robot is less than or equal to the ideal color difference uniformity range, then the uniformity of the intelligent cleaning robot can pass the acceptance test.

[0124] Table 3: Reference Standard for Color Uniformity (SD) of Hand-Brushed Egg Mooncakes

[0125]

[0126] 3. Examination of color uniformity of mooncakes (defined by |max-min| for a single mooncake)

[0127] The mean of the color difference uniformity (|max-min|) of the mooncakes measured three times was used as the color difference uniformity for each numbered mooncake. The mean values ​​of the color difference uniformity of mooncakes from different columns were compared and statistically analyzed. The results are as follows: Figure 15 As shown.

[0128] like Figure 15 A. There was no significant difference in the uniformity (|max-min|) of the color difference L among mooncakes in different columns of the same row (p>0.05). Although there was no difference in uniformity among different vertical positions in the same row, it can be seen from the 7th and 8th rows that the average value of L value |max-min| on the left side is relatively higher than that on the right side.

[0129] like Figure 15 B. There was no significant difference in the uniformity of different mooncakes in the columns of the 6th row (p > 0.05). In the 7th row, the a* uniformity of right-5 (3.18 ± 0.441) was significantly lower than the a* uniformity of the first 5 columns (p < 0.05). In the 8th row, there were significant differences in uniformity between left-1 and left-3, right-5 and left-3, and left-5 and right-1 (p < 0.05). Notably, there was no difference in color difference between left-1 and right-5 located on both sides, and their color difference uniformity was relatively good. The results indicate that different vertical positions have a certain influence on the detection of mooncake color difference uniformity.

[0130] For example, in row 15C, the uniformity range of the yellow-blue value b* of mooncakes is affected by different relative vertical positions. The uniformity of the left-1 and left-5 columns in the sixth row is significantly lower than that of the three columns on the right. At the same time, the uniformity of the color difference of the right-1 column is also significantly higher than that of the left-3 column (p < 0.05). However, there is no significant difference in the uniformity of the color difference of mooncakes in the columns of the seventh and eighth rows (p > 0.05).

[0131] like Figure 15 D. There were no significant differences in glossiness of the mooncakes at different longitudinal positions (p>0.05).

[0132] In conclusion, the differences in brightness (L) and glossiness of mooncakes are not affected by the longitudinal position during baking, i.e., they are not affected by the left and right sides or the interior position. Conversely, the uniformity of a* in rows 7 and 8 and the uniformity of b* in row 6 are both affected to some extent, and the reasons for these differences need further repetition and investigation.

[0133] 3.2 Influence of different longitudinal positions on the color uniformity of mooncakes

[0134] 3.2.1 The Influence of Different Columns on the Color Uniformity of Mooncakes

[0135] Considering the impact of different columns on the color difference effect of mooncakes, the data from different rows in each column were summarized and statistically analyzed, and the results are as follows. Figure 16 As shown in the figure, the uniformity of L values ​​in columns right-3 and right-5 is significantly lower than that in columns left-1, left-5, and right-1; the uniformity of a* is significantly lower than that in the first five columns; and the uniformity of b* values ​​in the three left columns is significantly lower than that in the three right columns; considering the overall picture, the gloss uniformity of right-3 is higher than that of right-1 (p < 0.05). This indicates that the color difference uniformity of mooncakes in different columns has a significant impact.

[0136] To further investigate the impact of the left and right sides of the oven on the color uniformity of mooncakes, a statistical analysis was conducted on the mooncakes on both sides as a whole (Student T test). Figure 17 As shown, there are significant differences in the uniformity of L-value and b* between the left and right sides of the mooncakes (p < 0.05), while there are no significant differences in the uniformity of a* value and gloss (p > 0.05). This result reveals that simultaneous acceptance comparison (i.e., manual egg cleaning on one side and machine egg cleaning on the other) in the final acceptance test may cause deviation in the results and affect the acceptance effect.

[0137] The color difference uniformity range on the left and right sides is shown in Table 4 below. This can be used as a reference for ensuring the uniformity of egg brushing on the left and right sides in subsequent processes.

[0138] Table 4: Ideal Range for Color Difference Uniformity on the Left and Right Sides

[0139]

[0140] 3.3 Influence of different lateral positions on the color uniformity of mooncakes

[0141] The effect of the order in which mooncakes are placed in the oven on the uniformity of color difference in mooncakes was investigated, and the results are as follows: Figure 18 As shown, there were no significant differences in L, a*, b* and gloss uniformity among mooncakes in different rows (p>0.05). Therefore, the order in which the mooncakes were placed in the oven can be considered to have little effect on uniformity, and subsequent experiments can be conducted by random sampling.

[0142] 3.4. Uniformity Definition Range

[0143] The independent values ​​of color difference uniformity measured three times for mooncakes were statistically analyzed, and the average value was taken as the reference value for the acceptance standard of the ideal uniformity of the intelligent egg-cleaning robot. It is recommended that in subsequent acceptance processes, the average value of uniformity be obtained through batch testing. If the average value falls within the reference value range for uniformity established in the project, the uniformity acceptance of the intelligent egg-cleaning robot is considered acceptable. Additionally, the minimum and maximum limits for color difference uniformity testing of mooncakes during actual operation can also be used as a reference; this standard is relatively broad and easier to pass acceptance. The acceptance reference standards are shown in Table 5.

[0144] Table 5: Reference Standards for the Uniformity of Manually Brushed Egg Mooncakes

[0145]

[0146] Experimental conclusion:

[0147] (1) Different longitudinal positions (column, left and right sides) have a certain impact on the color difference L, a*, b* and gloss of mooncake baking, as well as its uniformity (SD, |max-min|), and the differences are statistically significant (p<0.05). The error caused by this interference factor must be considered in the subsequent acceptance process.

[0148] (2) There were no significant differences (p>0.05) in the color difference L, a*, b* and gloss of mooncakes, as well as their uniformity (SD, |max-min|), depending on the transverse position during baking, indicating that the order of entering the oven had little impact on the mooncake testing results. Subsequent acceptance testing can be conducted by randomly selecting any row or several rows after excluding the influence of the front and rear ends of the oven.

[0149] (3) Acceptance standard for absolute color difference of mooncakes: The color difference standard values ​​of the colorimeter are set as follows: L: 43.37; a*: 19.27; b*: 36.23. The ΔE value of the artificially brushed mooncake is obtained through another experiment. If the ΔE value of the intelligently brushed mooncake is within the specified range, the absolute color difference of the mooncake can be considered to have passed the acceptance.

[0150] (4) Method for inspecting the uniformity of color difference in mooncakes:

[0151] ① By collecting the variance values ​​(SD) of L, a*, b*, and gloss of each mooncake cleaned by the intelligent egg-cleaning robot, determine whether the SD value of the inspected mooncake falls within the following limits: L≤2.51; a*≤1.31; b*≤2.10; gloss ≤0.39. (Suggested indicators);

[0152] ② By collecting the uniformity of L, a*, b*, and gloss of each mooncake cleaned by the intelligent egg-cleaning robot (|max-min|), determine whether the |max-min| value of the inspected mooncake falls within the following limits: L≤7.01; a*≤3.97; b*≤6.31; gloss≤1.23. (Extreme values; two data points cannot reflect the overall situation).

[0153] Example 2

[0154] This embodiment provides an intelligent evaluation device for the coating effect of baking food finishing liquid, such as... Figure 2 As shown, the device applies the intelligent coating effect evaluation method for baking food finishing liquid described in Example 1. The device includes:

[0155] The preparation module prepares baked goods according to the production process and uses an intelligent brushing liquid robot to brush the finishing liquid and bake them.

[0156] An extraction module is used to extract baked goods from different positions in the middle row of the same batch for testing.

[0157] The detection module is used to detect the color value and gloss of the surface of baked goods at different locations;

[0158] The calculation and judgment module is used to calculate a measurement index based on the color value and gloss. If the measurement index is within the standard value range, the application is qualified; if the measurement index is not within the standard value range, the application is unqualified.

[0159] Example 3

[0160] This embodiment provides an electronic device, such as... Figure 3 As shown, it includes:

[0161] Memory, used to store computer programs;

[0162] When the processor executes the computer program stored in the memory, it implements the intelligent coating effect evaluation method for baking food varnish liquid described in Example 1.

[0163] Example 4

[0164] This embodiment provides a computer-readable storage medium storing a computer program. When the computer program is executed by a processor, it implements the intelligent coating effect evaluation method for baking food finishing liquid described in Embodiment 1.

[0165] The same or similar labels correspond to the same or similar parts;

[0166] The terms used to describe positional relationships in the accompanying drawings are for illustrative purposes only and should not be construed as limiting this patent.

[0167] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those skilled in the art can make other variations or modifications based on the above description. It is neither necessary nor possible to exhaustively describe all embodiments here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A method for evaluating the application effect of a baking food finishing liquid, characterized in that, Includes the following steps: S1: Prepare baked goods according to the production process and use an intelligent brushing liquid robot to brush the liquid onto the food and bake it. S2: Sample baked goods from different positions in the middle row of the same batch for testing; S3: Detect the color value and gloss of the surface of baked goods; S4: Calculate the measurement index based on the color value and gloss. If the measurement index is within the standard value range, the application is qualified; if the measurement index is not within the standard value range, the application is unqualified. Step S3 involves detecting the color value and gloss of the baked goods surface, specifically as follows: The colorimetric values ​​and gloss of the baked goods surface at eight different locations were measured. For each baked goods, the colorimetric values ​​and gloss of the eight different locations were measured at the same eight locations. The eight different locations are four locations in the center area of ​​the baked goods, one location in the upper left corner area, one location in the lower left corner area, one location in the upper right corner area, and one location in the lower right corner area. The measured colorimetric values ​​include L value, a* value, and b* value. In step S4, the measurement index is calculated based on the chromaticity value and gloss, specifically as follows: The color difference was calculated using the average values ​​of chromaticity L, a*, and b* at eight different locations for each baked food item, as well as the gloss. The variance of the color values ​​L, a*, and b* of each baked food, as well as the gloss, is used as a measure of color difference uniformity. The uniformity of a single baked food is measured by the chromaticity values ​​L, a*, and b* at eight different locations, as well as the difference between the maximum and minimum gloss values.

2. The intelligent application effect evaluation method for baking food finishing liquid according to claim 1, characterized in that, In step S1, when preparing baked goods, multiple rows are set up along the direction of entering the oven in the same batch, and multiple baked goods are set up in each row.

3. The intelligent application effect evaluation method for baking food finishing liquid according to claim 1, characterized in that, Metavue is used in step S3. TM A colorimeter is used to detect the color and gloss of the surface of baked goods.

4. The intelligent application effect evaluation method for baking food finishing liquid according to claim 3, characterized in that, The Metavue TM The colorimeter's detection height is fixed at 4.5cm, and the aperture range is 12mm.

5. The intelligent coating effect evaluation method for baking food finishing liquid according to any one of claims 1 to 4, characterized in that, The baked goods include mooncakes, pastries, or bread.

6. An intelligent evaluation device for the coating effect of baking food finishing liquid, characterized in that, The device employs the intelligent coating effect evaluation method for baking food finishing liquid according to any one of claims 1 to 5, and the device comprises: The preparation module prepares baked goods according to the production process and uses an intelligent brushing finishing liquid machine to brush finishing liquid and bake them. An extraction module is used to extract baked goods from different positions in the middle row of the same batch for testing. A detection module, which is used to detect the color value and gloss of the surface of baked goods; The calculation and judgment module is used to calculate a measurement index based on the color value and gloss. If the measurement index is within the standard value range, the application is qualified; if the measurement index is not within the standard value range, the application is unqualified.

7. An electronic device, characterized in that, include: Memory, used to store computer programs; The processor, when executing the computer program stored in the memory, implements the intelligent coating effect evaluation method for baking food varnish liquid as described in any one of claims 1-5.

8. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program, which, when executed by a processor, implements the intelligent coating effect evaluation method for baking food finishing liquid as described in any one of claims 1-5.

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