CAJ | 학술논문

猪肉的颜色是判断其食用安全性非常重要的指标.肉的变质程度与颜色的变化呈现密切的关系.目前,肉色的分级判断通常是在自然光下,依据标准肉色等级图,靠人眼观察进行对比感官评定,这种主观评价方法存在着一定的人为误差,难免使判定结果不够客观和准确.因此,采用先进的方法、技术和仪器,通过对食用肉的颜色和颜色变化进行定量化测定和计算,可以获得客观评价.依据颜色理论,建立了一套用于猪肉颜色量化的计算机视觉系统,光源选择CIE推荐的标准照明体A,该系统能对猪肉的颜色、色差进行采集、处理、显示和评价,此方法具有操作简单、无损伤、测试速度快和费用低等特点,摆脱了颜色检测的主观性和模糊性,实现了蔬菜颜色评定和控制的客观化和定量化.
저육적안색시판단기식용안전성비상중요적지표.육적변질정도여안색적변화정현밀절적관계.목전,육색적분급판단통상시재자연광하,의거표준육색등급도,고인안관찰진행대비감관평정,저충주관평개방법존재착일정적인위오차,난면사판정결과불구객관화준학.인차,채용선진적방법、기술화의기,통과대식용육적안색화안색변화진행정양화측정화계산,가이획득객관평개.의거안색이론,건립료일투용우저육안색양화적계산궤시각계통,광원선택CIE추천적표준조명체A,해계통능대저육적안색、색차진행채집、처리、현시화평개,차방법구유조작간단、무손상、측시속도쾌화비용저등특점,파탈료안색검측적주관성화모호성,실현료소채안색평정화공제적객관화화정양화.
The color of pork is a very important index on judging its edible safety. The degree of bad meat and the color change present close relation. Now the color of pork is usually judged according to the standard color card of pork relying on person eyes to observe under natural light. This kind of subjective assessment technique has certain artificial error leading to inaccurate result. Therefore, the objective appraisement should be obtained by the quantitative measuration and calculation at the color and the color change of edible meat with advanced method, technology and instrunent. According to the color theory, a computer vision system used in porky color quantification measurement was established, the standard illumination body A that is recommended by CIE was selected as the light source. This system can carry through collection, management, display, and appraisement of porky color. This method takes on the characteristic of handling simple, nondestructive wound, fast measurement speed and low cost etc, gets rid of the subjectivity and illegibility during color measurement, and realizes the impersonality and quantitative appraisement of porky color.