江苏大学学报（自然科学版）2026，Vol.47Issue(3)：300-307,8.DOI:10.3969/j.issn.1671-7775.2026.03.007
基于比色传感的肴肉新鲜度监测三维码技术
Three-dimensional code for monitoring freshness of Yao-meat based on colorimetric sensing technology
摘要
Abstract
As a typical low-temperature meat product,Yao-meat has high requirements on the temperature and oxygen content of the storage environment and is prone to deterioration.It is particularly important to develop technology for the real-time monitoring of Yao-meat freshness and storage environment.The method was proposed to monitor the freshness and storage conditions of Yao-meat in real time based on the indication of three-dimensional code of colorimetric sensing.The freshness,oxygen,temperature indicating inks and screen printing were used to prepare the three-dimensional codes.The reliance of the three-dimensional codes on ambient light and camera parameters during the scanning process was reduced by developing smartphone application that included black and white correction programme to read the three-dimensional codes and the colorimetric sensor data.The results show that the recognition accuracy of the three-dimensional code is more than 90％under different storage conditions.The prepared colorimetric three-dimensional code achieves the simultaneous monitoring of changes in storage conditions and freshness during the storage process of Yao-meat,which provides new idea for the freshness monitoring of low-temperature meat products.关键词
水晶肴肉/比色传感/新鲜度/贮藏条件/三维码Key words
Yao-meat/colorimetric sensing/freshness/storage conditions/three-dimensional code分类
信息技术与安全科学引用本文复制引用
黄晓玮,夏晨,李志华,石吉勇,邹小波..基于比色传感的肴肉新鲜度监测三维码技术[J].江苏大学学报（自然科学版）,2026,47(3):300-307,8.基金项目
国家重点研发计划项目(2023YFE0105500) （2023YFE0105500）
国家自然科学基金资助项目(32272407,32372465) （32272407,32372465）
江苏省自然科学基金优秀青年基金资助项目(BK20220111) （BK20220111）
