METHOD FOR IDENTIFYING RAW MEAT AND HIGH-QUALITY FAKE MEAT BASED ON GRADUAL LINEAR ARRAY CHANGE OF COMPONENT

    公开(公告)号:US20230053185A1

    公开(公告)日:2023-02-16

    申请号:US17606053

    申请日:2021-08-24

    IPC分类号: G01N33/12 G06T7/00

    摘要: The present invention relates to the technical field of identification on adulterated meat, and in particular, to a method for identifying raw meat and high-quality fake meat based on a gradual linear array change of a component. The present invention spatially characterizes changing rules of featured components in the meat with the utilization of sensitivities of the visible/near-infrared spectral signals to changes of the components in the meat and the advantage that spectral scanning can acquire optical signals of the samples spatially and consecutively, further constructs the identification model according to differences in components and spectra of a region of interest in the hyperspectral image by taking a derivative for characterizing rates of change of the featured components.

    RAPID QUANTITATIVE EVALUATION METHOD FOR TASTE CHARACTERISTICS OF FRIED RICE

    公开(公告)号:US20230187030A1

    公开(公告)日:2023-06-15

    申请号:US17907963

    申请日:2021-12-07

    IPC分类号: G16C20/30 G16C20/70

    CPC分类号: G16C20/30 G16C20/70

    摘要: The present disclosure belongs to the technical field of food processing, and in particular relates to a rapid and non-destructive quantitative evaluation method for taste characteristics of fried rice. The method includes three steps: constructing a quantitative model of seasoning for the fried rice, constructing a model for identifying types of materials of the fried rice, and performing quantitative characterization of the taste characteristics of the fried rice. The quantitative model of the seasoning is established based on sensitivity of a spectral signal to changes of the content of seasoning liquid. An analytic equation of key parameters of the quantitative model of the seasoning is established according to characteristics that the total amount of the seasoning in finished fried rice is equal to the total amount of the seasoning added during frying of the fried rice. The quantitative model of the seasoning is rapidly constructed by solving the equations.