Sea crab safety detection and identification method and system

Abstract

The invention discloses a sea crab safety detection and identification method and system. The method comprises the following steps: S1, pretreating a sea crab sample; s2, collecting smell data in the sea crab sample blocks in a user-defined manner; s3, preprocessing the smell data by using one-hot coding; s4, performing feature selection and extraction on the smell data, wherein the decomposition of a PCA algorithm is realized by using an SVD decomposition covariance matrix, dimension reduction processing is performed on the preprocessed odor data, and feature data capable of reflecting target requirements are extracted by using one-hot coding; s5, performing odor concentration judgment on the odor data by using multiple linear regression (MLR); s6, predicting and analyzing a detection result; s7, carrying out freshness grade division. According to the method, the smell of the sea crab sample is subjected to nondestructive detection by utilizing machine smell, the characteristics are extracted by utilizing machine learning, and the edible safety levels are classified, so that the problem that the characteristics for effectively representing smell information are difficult to extract when the crab detection is in a complete state that the crab detection is not segmented and the detection of weak signals is difficult to extract is solved.

Description

Technical field [0001] The present invention relates to an olfactory identification technique, and more particularly to a sea crab safety detection recognition method and system. Background technique [0002] With the development of the national economy, the output and consumption of seafood are getting bigger and larger. Seafood is very easy to stock all kinds of microorganisms, such as new crown viruses that broke out in early 2020 are extremely easy to survive in the wet cooling environment, so seafood becomes its best food carrier, making people's detection of seafood health quality and safety. [0003] The presentation of the inventor studied the sea crab and found that freshness was an important indicator of the quality of the crab. The sea crab will slowly volatate gas with corrupt characteristics, such as H2S, NH3, etc., even if high temperature cooking is not destroyed, and the food will cause food. Poisoning, the consequences are unimaginable. And people usually determi...

AI Technical Summary

Problems solved by technology

The way people usually judge whether they can be eaten in daily life is through the date of packaging and the smell of sea crabs. However, some harmful smells are difficult to be smelled by people's noses. Therefore, it is impossible to judge the safety of seafood products such as sea crabs. Under the premise of security, it is necessary to carry out security detection and identification

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