Fish Freshness Evaluation Using Iris Luminance
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Solution Overview
Problem
Current methods for evaluating fish freshness are either subjective, require chemical reactions, or are limited to specific types and conditions, such as filleted fish or transparent fish, lacking a non-invasive and efficient solution for whole fish.
Innovation Solution
A method utilizing ultraviolet light to radiate the iris portion of a fish's eye, capturing images, and calculating a freshness index based on luminance values to determine fish freshness without invading the fish, allowing for quick and objective evaluation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If chemical reaction methods are used to measure the index K, then measurement precision is improved, but measurement time and operational complexity increase
Solution Approach 1:
The patent replaces chemical reaction-based measurement with optical measurement using ultraviolet light. Instead of measuring chemical substances (ATP, ADP, AMP, IMP) through complex chemical reactions, the system measures the luminance of the iris portion using ultraviolet irradiation and image capture, eliminating the need for chemical reactions while maintaining objective freshness evaluation
Solution Approach 2:
The patent changes the measurement parameter from chemical concentration (inosinic acid and hypoxanthine levels) to optical property (luminance of iris portion). This parameter transformation enables non-invasive, rapid measurement without chemical reactions, directly addressing the time and complexity issues while maintaining measurement precision
2Ease of operation
If non-invasive methods are used to evaluate freshness, then hygiene and operational ease are improved, but measurement precision may deteriorate
Solution Approach 1:
The patent uses optical measurement (ultraviolet light irradiation and image capture) to achieve non-invasive freshness evaluation. By measuring the luminance changes of the iris portion, which are caused by enzymatic decomposition of ATP, the system maintains high measurement precision while avoiding chemical reactions and tissue invasion
Solution Approach 2:
The patent exploits the color/luminance changes of the iris portion as an indicator of freshness. As ATP decomposes into inosinic acid and hypoxanthine, the luminance of the iris portion changes, providing a visible and measurable signal that enables both non-invasive operation and precise freshness determination
3Productivity
If existing optical methods are used for transparent fish, then measurement speed is improved, but adaptability to different fish types deteriorates
Solution Approach 1:
The patent develops a universal freshness evaluation method that works for all fish types by focusing on the iris portion, which is common to all fish. The method does not require the fish to be transparent or filleted, making it applicable to various fish species and conditions while maintaining fast evaluation speed through optical measurement
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables rapid and objective determination of fish freshness without chemical reactions, applicable to whole fish regardless of transparency, providing accurate and user-friendly freshness information.
Implementation Method 1
obtaining information indicating a luminance of an iris portion of an eye of a fish onto which ultraviolet light has been radiated
Implementation Method 2
a method for determining the freshness of a piece of meat by radiating polarized infrared rays onto tissues of the piece of meat and detecting the light intensity distribution of the polarization angle of transmitted or reflected light
Data Source
AI summary
In a method for outputting freshness information used by a freshness information output apparatus, ultraviolet light is radiated onto an eye of a fish, an ultraviolet image of the eye of the fish is captured using an ultraviolet camera, a computer analyzes the ultraviolet image to determine freshness of a fish on the basis of luminance of an iris portion of the eye of the fish, and freshness information indicating the freshness of the fish is output to a display.