Egg quality nondestructive detection method based on unit weight of egg

Abstract

The invention discloses an egg quality nondestructive detection method based on the unit weight of an egg, and belongs to the technical field of nondestructive detection of the quality of agriculturalproducts. The method comprises the following steps: rapidly connecting and processing the image of every egg, establishing a linear relationship between the area and the volume of the very egg, conveniently and rapidly calculating the unit weight of every egg, and establishing a linear relationship between the unit weight of the egg and the Haugh unit, a common index for the freshness, of the egg to predicate the freshness of the egg. Eggs with the unit weight rho being equal to or more than 1.067 have a high freshness, and are suitable for consumers to eat; eggs with the unit weight rho being 1.046-1.067 can be eaten by the consumers; eggs with the unit weight rho being 0.996-1.046 have a poor freshness, and are not suitable for consumers to eat as shell eggs; and eggs with the unit weight rho being equal to or less than 0.996 cannot be eaten. The freshness of an egg can be rapidly and simply known and the egg is graded only through inputting the image of the egg into a system.

Description

technical field [0001] The invention belongs to the technical field of nondestructive detection of agricultural product quality, and in particular relates to a method for nondestructive detection of egg quality based on egg bulk density. Background technique [0002] Eggs are one of the natural foods. Due to various factors such as breeding, breeding environment, and genetics, the quality of eggs is also different. Since most fresh egg production ignores disinfection, grading, inspection and other processes, the surface of the eggshell often carries a large number of microorganisms, which shortens the shelf life of fresh eggs, directly affects the edible quality, reduces the overall product quality and market competitiveness, and is even harmful to the human body. health. Egg freshness is an important economic indicator to measure the quality of eggs, and it is also an important reason affecting egg sales. Therefore, in the storage, processing and circulation of eggs, the ...

AI Technical Summary

Problems solved by technology

The traditional method, the process is cumbersome, especially the drainage method to measure the volume of eggs, which needs to soak the eggs in water, and read the volume difference before and after

Visual readings are prone to large errors. Even fresh eggs generally have a bulk density of no more than 1.10. If the volume prediction differs by 1-2cm 3 , the bulk density will differ by about 0.02 to 0.04, and the resulting impact on the judgment of egg freshness will be huge

Eggs that have been soaked in water also deteriorate faster than other eggs, causing losses

The tedious operation will also generate certain labor costs

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