Preparation method of intelligent indication label and residual shelf life prediction method and device

Abstract

The embodiment of the invention provides a preparation method of an intelligent indication label and a residual shelf life prediction method and device. The residual shelf life prediction method comprises the steps that an intelligent indication label image is collected, and the storage temperature of a to-be-detected product is obtained; wherein the color of the intelligent indication label changes along with the storage of the to-be-detected product; a redness value of the intelligent indication label is obtained according to the image, and a residual shelf life prediction model of the corresponding to-be-detected product is obtained according to the storage temperature; and the remaining shelf life of the to-be-tested product is obtained according to the redness value and the remainingshelf life prediction model. The residual shelf life prediction method and device provided by the embodiment of the invention obtain the redness value of the intelligent indication label by collectingthe image of the intelligent indication label, the remaining shelf life is obtained according to the redness value and the preset remaining shelf life prediction model, the automation level of remaining shelf life prediction is improved, time and labor are saved, and rapid, timely, lossless and low-cost remaining shelf life prediction is achieved; and the preparation of the intelligent indicationlabel based on the anthocyanin is realized.

Description

technical field [0001] The invention relates to the field of automation technology, in particular to a preparation method of an intelligent indicator label, a method and a device for predicting remaining shelf life. Background technique [0002] With the improvement of people's living standards, the demand for fresh products such as aquatic products continues to increase, and the quality and safety of fresh products have received more and more attention. Taking aquatic products as an example, first of all, due to the characteristics of aquatic products that carry microorganisms, protein and endogenous enzymes, rich in unsaturated fatty acids, and delicate meat, they are prone to spoilage and oxidative deterioration of fat after death; secondly, my country's cold chain storage and transportation system is not perfect, the cold chain circulation rate of aquatic products is less than 30%, and the corrosion rate in the circulation process reaches about 15%, which in turn causes a...

AI Technical Summary

Problems solved by technology

Taking aquatic products as an example, first of all, due to the characteristics of aquatic products that carry microorganisms, protein and endogenous enzymes, rich in unsaturated fatty acids, and delicate meat, they are prone to spoilage and oxidative deterioration of fat after death; secondly, my country's cold chain storage and transportation system is not perfect, the cold chain circulation rate of aquatic products is less than 30%, and the corrosion rate in the circulation process reaches about 15%, which in turn causes a series of safety hazards

However, currently chemically synthesized reagents are commonly used as the chromogenic agent of the freshness intelligent indicator label, and there are food safety problems caused by the migration of pigments to food, such as teratogenicity, carcinogenicity or chronic toxicity, etc.

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