食品科学2017，Vol.38Issue(3)：26-31,6.DOI:10.7506/spkx1002-6630-201703005
基于三维生物散斑技术的牛肉质构特性预测
Prediction of Beef Texture Based on Three-Dimensional Biospeckle
摘要
Abstract
Three-dimensional imaging technology is a low-cost,portable and online screening tool for optical non-destructive testing,which allows the obtainment of the space information of samples.Three-dimensional biospeckle was applied in the prediction of beef texture to minimize the detection time and reduce the limitations of its application.The images of samples were acquired at two different angles,pre-proccessed by generalized difference (GD),and fused by gray template matching,wavelet transform,and contrast modulation fusion separately.A temporal history of speckle patterns viz.inertia moment was used as the speckle activity to establish a prediction model for beef texture.The traditional camera calibration method was used and the internal and external parameters of the camera were established.In-depth information from the images was extracted based on the similar triangle principle.The results showed that three-dimensional biospeckle could enable better prediction of beef texture.Among three image fusion methods,wavelet transform provided the best prediction performance,with correlation coefficients of 0.944 4 and 0.928 8 for the prediction of hardness and chewiness,respectively.关键词
生物散斑/三维成像/牛肉/质构特性Key words
biospeckle/three-dimensional imaging technology/beef/texture characteristics分类
轻工纺织引用本文复制引用
金曼,董庆利,刘宝林..基于三维生物散斑技术的牛肉质构特性预测[J].食品科学,2017,38(3):26-31,6.基金项目
“十二五”国家科技支撑计划项目(2015BAK36B04) （2015BAK36B04）
国家自然科学基金面上项目(31271896) （31271896）
上海市科委2015年长三角科技联合攻关领域项目(15395810900) （15395810900）
