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利用VideometerLiq多光谱全功能稳定性分析仪研究巧克力牛奶稳定性
发表时间:2020-05-07 10:28:13点击:1047
摘要
巧克力牛奶稳定性监控可使用光谱图像。本文阐述了如何将系列时间顺序图谱转换为单个图像-即稳定性条码。稳定性编码通过时间序列帧分解为像素柱。经典图像滤波常用于生成像素列。巧克力可现实不同不稳定类型如分层或大理石花纹。文中阐述了中值和标准偏差滤波可用于检测巧克力牛奶分层和大理石花纹。
关键词:巧克力牛奶,稳定性,Chocolate milk, stability, 奶状物, 分割,大理石花纹,光谱图像,时间序列,条码。
Table 1 Ingredients and c omposition of evalsuated chocolate milk.
Composition | 1 2 3 4 5 6 |
Total Fat Total MSNF Total Dry Matter Total Carbohydrate Total Protein | 1.48 1.48 1.48 1.48 1.48 1.48 2.56 5.48 5.99 5.48 5.48 8.01 8.63 11.55 16.74 11.55 11.55 14.51 5.58 7.1 12.05 7.1 7.1 8.6 1.16 2.3 2.5 2.3 2.3 3.4 |
Fig. 1The chocolate milks evalsuated by the end of the evalsuation period (3 days).
All chocolate milks were evalsuated for 3 days and a total of 132 spectral images per sample were recorded. Fig. 2 shows selected images from the stability evalsuation of sample 6, only images at 505 nm are shown1. The first image from the time series (leftmost image) shows a stable chocolate milk with some air bubbles at the top. A bright top layer is forming soon after production and increases in thickness as a function of time. Marbling is seen as an inhomogeneous structure which forms soon after production.
Fig. 2Selected images at 505 nm of sample 6. The images are taken throughout the evalsuation period.
Fig. 3Procedure for generating a stability barcode.
In figure 3 the median barcode for the six evalsuated chocolate milks is presented. The first measurement (first pixel column) is subtracted from each barcode, thereby any intensity differences due to formulation and processing are removed.
Fig. 4Median barcodes for the 6 chocolate milks. Each barcode represents 3 days of analysis at505 nm. The x-axis represents time. Column points are calculated by a 1D median filter of the original image rows.
Structure development in the chocolate milk (marbling) can be visualized by calculating the standard deviation or using classical image filters to generate the barcode, see Fig. 5. Marbling in samples 3 and 6 is seen as high standard deviations in the middle/lower part of the chocolate milk. A white haze in samples 2 and 5 is also seen as an increase in the standard deviation barcode after some storage time.
Fig. 5Standard deviation barcodes for the 6 chocolate milks. Each barcode represents 3 days of analysis at 505 nm. The x-axis represents time.
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