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.

Description

Technical Field

[0001] This invention relates to a method and system for detecting the freshness of poultry eggs, specifically a method and system for automatically, rapidly, and accurately detecting and analyzing poultry egg liquid to achieve automated grading of poultry egg freshness. Prior Technology

[0002] Because poultry eggs are rich in various nutrients such as protein, choline, lecithin, carotenoids, and lutein, they are widely used as a major source of nutrients. In order to facilitate consumption, in addition to being used in general fresh egg dishes (such as poached eggs, omelets, marinated eggs, tea eggs, etc.), stir-fries (such as scrambled eggs with tomatoes, fried rice with eggs), and egg products that can be stored for a long time (such as preserved eggs, salted eggs, onsen eggs, soft-boiled eggs, iron eggs, etc.), businesses also process poultry eggs into other products (such as liquid eggs, mayonnaise, frozen egg yolks, etc.).

[0003] However, the freshness of poultry eggs varies from batch to batch due to storage time and the temperature and humidity of the storage environment before cooking or processing, which in turn affects the quality of subsequent products. Therefore, how to inspect the freshness of poultry eggs and provide good product quality is a problem that businesses urgently need to solve. Summary of the Invention

[0004] The purpose of this invention is to improve upon the above-mentioned deficiencies and provide a detection method and system for automatically, quickly, and accurately detecting and analyzing poultry egg liquid, thereby achieving automated grading of poultry egg freshness.

[0005] To achieve the above objectives, the poultry egg freshness detection method of the present invention includes the following steps:

[0006] Batch number confirmation: Scan the batch number of the eggs to be tested to confirm whether it is the correct batch number and display the confirmed test items; if not, retrieve another batch of eggs for confirmation.

[0007] Egg weight inspection: Weigh the eggs that have been confirmed by batch number to obtain the egg weight;

[0008] Egg opening: After weighing the eggs, peel them open to obtain the egg liquid of the eggs to be tested, and then discard the eggshells.

[0009] Egg liquid weight measurement: The egg liquid obtained from the above egg-opening steps is weighed to obtain the egg liquid weight;

[0010] Image scanning: The egg liquid, after being weighed, was subjected to image scanning to obtain image data of the egg liquid;

[0011] Data Processing and Identification: The scanned image data is processed using image processing technology to convert it into a three-dimensional point cloud map, which shows the spatial distribution of the yolk, thick albumen, and thin albumen. At the same time, the spatial information of the three-dimensional point cloud map is digitized into a plain text numerical file to record the relevant spatial coordinate values ​​and structural information.

[0012] Numerical analysis: The pure text data in the above numerical archive is processed using a three-dimensional boundary algorithm. This three-dimensional boundary algorithm identifies and constructs the spatial boundaries of the egg yolk, thick albumen, and thin albumen structures in the egg liquid, and then calculates the volume ratio of the egg yolk, thick albumen, and thin albumen based on the boundary information.

[0013] Establish a freshness rating system: Input characteristic parameters such as the yolk volume ratio, the thick albumen volume ratio, the thin albumen volume ratio, and the ratio of thick to thin albumen height into a trained AI grading learning model for analysis, in order to establish a standardized freshness rating system; this rating system can classify the freshness of poultry eggs into several grades according to requirements;

[0014] Freshness grading: The characteristic parameters such as the volume ratio of yolk, the volume ratio of thick albumen, the volume ratio of thin albumen, and the height ratio of thick and thin albumen after numerical analysis are judged, and the freshness grade of the egg liquid of the poultry egg to be tested is determined according to the freshness rating system.

[0015] The results show that the freshness grading results and relevant information about poultry eggs (such as weight, volume ratio of yolk, thick albumen, and thin albumen) are displayed for personnel confirmation.

[0016] Data storage: Record and store the above test results, and establish a database for subsequent recording and verification, and as a reference for poultry egg production history and scheduling;

[0017] This provides a method for automatically, quickly, and accurately detecting and analyzing poultry egg liquid, thereby achieving automated grading of poultry egg freshness. Simple Explanation of the Diagram

[0018] [Figure 1] is a flowchart of the present invention. [Figure 2] is a schematic diagram of the image data of the scanned egg liquid of the present invention. [Figure 3] is a three-dimensional point cloud diagram of the egg liquid of the present invention. [Figure 4] is a schematic diagram of the spatial coordinates and structural information of the egg liquid of the present invention. [Figure 5] is a schematic diagram of the spatial boundaries of the egg yolk, concentrated albumen and dilute albumen structures in the egg liquid of the present invention. [Figure 6] is a schematic diagram showing the volume ratio of egg yolk, concentrated egg white and diluted egg white in the egg liquid of the present invention. [Figure 7] is a perspective view of the poultry egg freshness detection system of the present invention. [Figure 8] is a top cross-sectional view of the poultry egg freshness detection system of the present invention. [Figure 9] is a front sectional view of the poultry egg freshness detection system of the present invention. [Figure 10] is a top view of the egg-peeling device of the present invention. [Figure 11] is a top view of the egg-peeling device of the present invention, and a schematic diagram showing it opening outwards. [Figure 12] is a top view of the egg-peeling device of the present invention and a schematic diagram of holding an egg. [Figure 13] is a top view of the egg-peeling device of the present invention, and a schematic diagram showing the device opening outward to peel open the poultry egg. [Figure 14] is a front sectional view of the poultry egg freshness detection system of the present invention, and a schematic diagram of the weighing device moving into the detection box. [Figure 15] is a top cross-sectional view of the poultry egg freshness detection system of the present invention, and a schematic diagram of the egg peeling device moving forward. Implementation

[0019] The technical means and structure used in this invention to achieve its objectives are described in detail below with reference to the embodiments shown in Figures 1 to 15:

[0020] As shown in the flowchart of Figure 1, the poultry egg freshness detection method of the present invention includes the following steps:

[0021] Batch number confirmation: Scan the batch number of the eggs to be tested to confirm whether it is the eggs to be tested, and display the confirmed test items; if not, take another batch of eggs for confirmation.

[0022] Egg weight inspection: Weigh the eggs that have been confirmed by batch number to obtain the egg weight.

[0023] Egg opening: After the weight of the poultry eggs is measured, the egg liquid of the poultry eggs to be tested is obtained, and then the eggshells are discarded.

[0024] Egg liquid weight measurement: The egg liquid obtained from the above egg-opening steps is weighed to obtain the egg liquid weight.

[0025] Image scanning: The egg liquid after weight measurement was scanned to obtain image data of the egg liquid (as shown in Figure 2).

[0026] Data processing and identification: The image data obtained after scanning is processed using image processing technology to convert the scanned image data into a three-dimensional point cloud map (as shown in Figure 3). The three-dimensional point cloud map shows the spatial distribution of the three parts of the egg yolk, thick albumen, and thin albumen. At the same time, the spatial information of the three-dimensional point cloud map is digitally converted into a plain text numerical file to record the relevant spatial coordinate values ​​and structural information (as shown in Figure 4).

[0027] Numerical analysis: The pure text data in the above numerical archive is processed using a three-dimensional boundary algorithm. This three-dimensional boundary algorithm identifies and constructs the spatial boundaries of the egg yolk, thick albumen and thin albumen structures in the egg liquid (as shown in Figure 5). Then, the volume ratio of egg yolk, thick albumen and thin albumen is calculated based on the boundary information (as shown in Figure 6).

[0028] Establish a freshness rating system: Input characteristic parameters such as the volume ratio of yolk, the volume ratio of thick albumen, the volume ratio of thin albumen, and the height ratio of thick and thin albumen into a trained AI grading learning model (such as: Artificial Neural Network ANA, Support Vector Machine SVM) for analysis to establish a standardized freshness rating system; this rating system can classify the freshness of poultry eggs into several levels according to needs (e.g.: 10 levels, where level 1 represents the least fresh state and level 10 represents the best freshness state).

[0029] Freshness grading: The characteristic parameters such as the volume ratio of yolk, the volume ratio of thick albumen, the volume ratio of thin albumen, and the height ratio of thick and thin albumen after numerical analysis are judged, and the freshness grade of the egg liquid of the poultry egg to be tested is determined according to the freshness rating system.

[0030] The results show that the freshness graded results and related information about poultry eggs (such as weight, volume ratio of yolk, thick albumen and thin albumen) are displayed for personnel to confirm.

[0031] Data storage: Record and store the above test results and establish a database for subsequent recording and verification, and as a reference for poultry egg production history and scheduling.

[0032] To achieve the above method, the present invention utilizes a poultry egg freshness detection system; as shown in Figure 7, the poultry egg freshness detection system of the present invention includes a machine 10, a visual inspection device 20, a conveying device 30, a weighing device 40, and an egg-peeling device 50; wherein:

[0033] The machine 10 (see Figures 8 and 9 for reference) is used to provide a support for the visual inspection device 20, the conveying device 30, the weighing device 40 and the egg peeling device 50.

[0034] The visual inspection device 20 (see Figures 8 and 9) is located on one side of the aforementioned machine 10 and has an inspection box 21. The inspection box 21 forms a dark box and is equipped with an image detector 22, which is used to scan and inspect poultry eggs. The inspection box 21 is equipped with a display 23, which is electrically connected to the image detector 22 so that the display 23 can display the poultry egg inspection results.

[0035] The conveying device 30 (see Figures 8 and 9) is mounted on the aforementioned machine base 10 and provides support for the aforementioned weighing device 40. The conveying device 30 extends into the inspection box 21 of the aforementioned visual inspection device 20 and is used to provide reciprocating movement of the aforementioned weighing device 40.

[0036] The weighing device 40 (see Figures 8 and 9) is mounted on the aforementioned conveying device 30. The weighing device 40 weighs the eggs and can transmit the weighing results to the display 23 of the aforementioned visual inspection device 20 for display. The weighing device 40 can also be controlled and driven to move back and forth on the aforementioned conveying device 30.

[0037] The egg-peeling device 50 (see Figures 8, 9, 10, and 11) is mounted on the other side of the aforementioned machine 10 opposite to the visual inspection device 20, and is positioned above the aforementioned conveying device 30. The egg-peeling device 50 has a fixed rod 51. A connecting rod 52A and 52B are pivotally connected to the left and right sides of the fixed rod 51 via pivot points 51A and 51B, respectively. A clamping portion 521 is provided on the inner side of the front end of each of the two connecting rods 52A and 52B. A peeling claw 522 is provided at the front end of each of the two connecting rods 52A and 52B, with the ends of the two peeling claws positioned between the two clamping portions 521. Furthermore, a connecting rod 5 is connected to the rear end of each of the two connecting rods 52A and 52B. 3A, 53B; Furthermore, the egg-peeling device 50 includes a cylinder 54, and a drive rod 541 is provided at the front end of the cylinder 54. The drive rod 541 is connected to the two connecting rods 53A and 53B, so that the fixed rod 51, the two connecting rods 52A and 52B, the two connecting rods 53A and 53B and the drive rod 541 form a symmetrical linkage structure; by the cylinder 54 pushing the drive rod 541 to reciprocate, the two connecting rods 52A and 52B perform opening and closing actions with pivot points 51A and 51B as fulcrums; Furthermore, the egg-peeling device 50 is connected to a moving track 56 by a drive member 55, so that the egg-peeling device 50 can be driven by the drive member 55 to reciprocate along the moving track 56.

[0038] With the above structure, the weighing device 40 is first moved to the bottom of the egg-peeling device 50 to prepare for egg testing. The egg 60 to be tested is placed on the weighing device 40, which can then measure the weight of the egg 60 and transmit the measurement result to the display 23 of the visual inspection device 20. Then, as shown in FIG12, the egg 60 is placed between the two clamping parts 521 of the egg-peeling device 50, so that the egg-peeling device 50 can be controlled to drive the two connecting rods 52A and 52B to clamp inward, thereby tightly clamping the egg 60 to prevent it from falling. The cylinder 54 of the egg-peeling device 50 is activated, causing the drive rod 541 at the front end of the cylinder 54 to move forward, so that the two connecting rods 52A and 52B of the egg-peeling device 50 open outward. At this time, the peeling claws 522 at the front end of the two connecting rods 52A and 52B can peel the egg 60. The egg liquid of the poultry egg 60 is dropped onto the weighing device 40 (as shown in Figure 13). The weighing device 40 measures the weight of the egg liquid and transmits the measurement result to the display 23 of the vision inspection device 20. Then, the weighing device 40 is driven by the conveying device 30 to move into the detection box 21 of the vision inspection device 20 (as shown in Figure 14). The image detector 22 in the detection box 21 scans and detects the egg liquid on the weighing device 40. Then, by using image processing and numerical analysis, the volume ratio of yolk, thick albumen and thin albumen is calculated to determine the freshness of the poultry egg. The detection result is displayed on the display 23. After the detection is completed, the weighing device 40 can be moved out of the detection box 21 and reset. Personnel can then clean and remove the egg liquid on it to facilitate the detection of the next batch of poultry eggs.

[0039] Furthermore, after the egg-peeling device 50 peels the egg and the egg liquid falls onto the weighing device 40, the egg-peeling device 50 can be driven to move forward along the moving track 56 to move away from the conveying device 30 (as shown in Figure 15). Then, the cylinder 54 of the egg-peeling device 50 continues to push the drive rod 541 forward, so that the two connecting rods 52A and 52B can open outward again, and the eggshell of the egg 60 carried by the two clamping parts 521 can fall off, and the personnel can remove the fallen eggshell. Then, the egg-peeling device 50 can move backward to reset, so as to provide a smooth inspection operation for the next batch of eggs.

[0040] As described above, in a preferred embodiment, the machine 10 is provided with an inclined panel 11 in front of the egg-peeling device 50. The inclined panel 11 can receive the eggshell of the poultry egg 60 removed by the egg-peeling device 50 and allow the eggshell of the poultry egg 60 to slide down and leave the machine 10.

[0041] By means of the above-described method and apparatus, the present invention has the following advantages:

[0042] (i) Since the poultry egg freshness detection method of the present invention uses image scanning, data processing identification and numerical analysis to scan and analyze poultry egg liquid, and uses relevant data to automatically grade freshness; therefore, poultry eggs in the same batch, under the same storage environment and for the same time can be regarded as the same level of freshness, and can indeed achieve the speed, convenience and accuracy of poultry egg freshness grading.

[0043] (II) Since the egg-peeling device 50 of the poultry egg freshness detection system of the present invention has a symmetrical linkage structure consisting of a fixed rod 51, two connecting rods 52A, 52B, two connecting rods 53A, 53B and a driving rod 541, it can be opened or closed by the drive of the cylinder 54. At the same time, the peeling claw 522 at the front end of the egg-peeling device 50 can peel the poultry egg 60, so that the egg liquid falls onto the weighing device 40 for subsequent weighing and detection operations. Therefore, the poultry egg freshness detection system of the present invention has indeed achieved the advantages of automated egg opening and detection, which can reduce the manpower and time costs of manual egg breaking and improve the overall efficiency of poultry egg freshness detection operations.

[0044] (iii) Furthermore, since the present invention is equipped with a conveying device 30, which can automatically transport the egg liquid that falls onto the weighing device 40 into the detection box 21 of the visual inspection device 20, the image detector 22 can scan the egg liquid and perform subsequent image analysis and freshness grading without the need for manual movement; therefore, the present invention can indeed effectively reduce labor costs and improve the overall efficiency of poultry egg freshness inspection operations.

[0045] (iv) Furthermore, since the present invention uses the image detector 22 to scan the egg liquid, and then performs image processing, numerical analysis and calculation to calculate and obtain information such as the boundary and three-dimensional coordinates between the yolk, thick albumen and thin albumen, the freshness grading can be performed; therefore, the present invention can indeed automate and quickly grade the freshness of poultry eggs and improve the accuracy of freshness grading.

[0046] Therefore, this invention is indeed highly progressive and practical, and its structure and method are truly unprecedented. It has met the requirements for an invention patent, and thus we hereby file a patent application in accordance with the law, and pray for a patent to be granted. We are deeply grateful for your assistance.

[0047] However, the above description is only a feasible embodiment of the present invention. This embodiment is mainly used to illustrate the technical means and structure used by the present invention to achieve its purpose. Therefore, it cannot be used to limit the scope of protection of the present invention. All equivalent changes or modifications made in accordance with the present invention specification and the claims should still fall within the scope of protection of the present invention.

[0048] 10: Machine 11: Tilted Panel 20: Visual inspection device 21: Testing Box 22: Image detector 23: Monitor 30: Conveying device 40: Weighing device 50: Egg Peeling Device 51: Fixed rod 51A: Pivot Point 51B: Pivot Point 52A: Connecting rod 52B: Linkage 521: Clamping part 522: Peeling Claws 53A: Connecting rod 53B: Connecting rod 54: Cylinder 541: Drive lever 55: Drive components 56: Moving Track 60: Poultry eggs

Claims

1. A method for detecting the freshness of poultry eggs, comprising the following steps: Batch number confirmation: scanning the batch number of the poultry eggs to be tested to confirm whether it is the poultry egg to be tested, and simultaneously displaying the confirmed test items; if not, taking another batch of poultry eggs for confirmation; Egg weight detection: weighing the poultry eggs that have been confirmed by batch number to obtain the egg weight; Egg opening: peeling the poultry eggs that have been weighed to obtain the egg liquid of the poultry eggs to be tested, and then discarding the peeled eggshell; Egg liquid weight measurement: measuring the weight of the egg liquid obtained in the egg opening step to obtain the egg liquid weight; Image scanning: performing an image scan on the egg liquid that has been weighed to obtain image data of the egg liquid; Data Processing and Identification: The scanned image data is processed using image processing technology to convert it into a 3D point cloud map, which represents the spatial distribution of the yolk, thick albumen, and thin albumen. Simultaneously, the spatial information of this 3D point cloud map is digitized into a plain text numerical file to record relevant spatial coordinates and structural information. Numerical Analysis: A 3D boundary algorithm is used to process the plain text data in the numerical file. This algorithm identifies and constructs the spatial boundaries of the yolk, thick albumen, and thin albumen structures in the egg liquid, and then calculates the volume ratios of the yolk, thick albumen, and thin albumen based on the boundary information. Freshness Rating System Establishment: Feature parameters such as the volume ratio of the yolk, thick albumen, and thin albumen, as well as the height ratio of thick and thin albumen, are input into a trained AI grading learning model for analysis to establish a standardized freshness rating system. This rating system can classify the freshness of poultry eggs into several grades according to requirements. Freshness Grading: The characteristic parameters such as the volume ratio of yolk, the volume ratio of thick albumen, the volume ratio of thin albumen, and the height ratio of thick and thin albumen, after numerical analysis, are used to determine the freshness grade of the egg liquid of the poultry egg to be tested, based on the freshness grading system. Results Display: The results of the freshness grading and related information of the poultry egg are displayed for personnel confirmation. Data Storage: The test results are recorded and stored, and a database is established for subsequent recording and verification, and as a reference for poultry egg production history and scheduling.

2. A poultry egg freshness detection system, comprising a machine, a visual inspection device, a conveying device, a weighing device, and an egg-peeling device; wherein: The machine is used to support the aforementioned visual inspection device, conveying device, weighing device, and egg-peeling device. The visual inspection device is located on one side of the machine and has a detection chamber containing a dark box. An image detector is installed inside the detection chamber to scan and inspect the eggs. The detection chamber has a display screen electrically connected to the image detector, allowing the display screen to show the egg inspection results. The conveying device is located on the machine and supports the aforementioned weighing device. The conveying device extends into the detection chamber of the visual inspection device and provides reciprocating movement for the weighing device. The weighing device is mounted on the conveying device, weighs the eggs, and transmits the weighing result to the display screen of the visual inspection device. The weighing device can also be controlled and driven to reciprocate on the conveying device. The egg-peeling device is mounted on the other side of the aforementioned machine relative to the visual inspection device, and is positioned above the aforementioned conveying device. The device has a fixed rod, with connecting rods pivotally connected to its left and right sides via pivot points. Each connecting rod has a clamping portion on its inner front end, and a peeling claw at its front end, with the claws positioned between the clamping portions. A connecting rod is connected to the rear end of each connecting rod. The device also includes a cylinder with a drive rod at its front end, which is connected to the two connecting rods, forming a symmetrical linkage structure with the fixed rod, connecting rods, and drive rod. The cylinder drives the drive rod to reciprocate, causing the connecting rods to open and close around the pivot points. Furthermore, the device is connected to a moving track via a drive component, allowing it to reciprocate along the track under the drive of the drive component.

3. The poultry egg freshness detection system as described in claim 2, wherein an inclined panel is provided on the machine in front of the egg peeling device.

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