基于红外成像的食品熟度判别的探讨  

Exploration of infrared imaging-based food Doneness discrimination

作　　者：饶哲 秦工[1] Rao Zhe;Qin Gong(School of Artificial Intelligence,Jianghan University,Wuhan Hubei,430056)

机构地区：[1]江汉大学人工智能学院,湖北武汉430056

出　　处：《电子测试》2022年第1期64-66,共3页Electronic Test

基　　金：湖北省高等学校2020年国家级大学生创新训练项目。

摘　　要：本文旨在探寻使用红外成像装置对加工过程中食品进行检测以判断其加热程度的可行性。以新鲜的鸡翅根作为材料,使用电烤炉作为热源进行加热,通过穿刺式温度计测量中心温度,并搭建红外热成像系统,在室内采集了若干组数据,以中心温度达到70℃为标准,并将所得数据利用matlab进行图像分割,数据分析,找到了较厚的肉制品在热处理过程中的规律,应用红外热像技术判断热处理过程中的肉制品熟度能够在实验中取得了较好的结果。The purpose of this paper is to investigate the feasibility of using an infrared imaging device to examine food during processing to determine its heating level.Using fresh drumettes as the material and an electric grill as the heating source,measuring the inner temperature with a piercing thermometer,and building an infrared thermal imaging system,several sets of data were collected indoors till the center temperature reached at 70℃.The resulting data were used for image segmentation with matlab.Through data analysis,the general rules and the patterns of thicker meat products during heat treatment were found.Using infrared thermal imaging technology to determine the cookedness of meat products during heat treatment can achieve good results in the experiment.

关 键 词：测试样品 红外成像 食品热处理 数字图像处理 熟度 

分 类 号：TN219[电子电信—物理电子学] TP391.41[自动化与计算机技术—计算机应用技术] TS207.3[自动化与计算机技术—计算机科学与技术]