Scattering hyperspectral technology is a nondestructive testing method with many advantages. Here, we propose a method to improve the accuracy of egg freshness, research the influence of incident angles of light source on the accuracy, and explain its mechanism. A variety of weak classifiers classify eggs based on the spectra after preprocessing and feature wavelength extraction to obtain three classifiers with the highest accuracy. The three classifiers are used as metamodels of stacking ensemble learning to improve the highest accuracy from 96.25% to 100%. Moreover, the highest accuracy of scattering, reflection, transmission, and mixed hyperspectral of eggs are 100.00%, 88.75%, 95.00%, and 96.25%, respectively, indicating that the scattering hyperspectral for egg freshness detection is better than that of the others. In addition, the accuracy is inversely proportional to the angle of incidence, i.e., the smaller the incident angle, the camera collects a larger proportion of scattering light, which contains more biochemical parameters of an egg than that of reflection and transmission. These results are very important for improving the accuracy of non-destructive testing and for selecting the incident angle of a light source, and they have potential applications for online non-destructive testing.
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http://dx.doi.org/10.3390/s20195484 | DOI Listing |
Foods
November 2024
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Sci Rep
November 2024
Department of Food Science and Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran.
The quality and freshness of eggs deteriorate during storage, impacting their role as a crucial dietary and industrial component. This study utilizes transmittance spectroscopy (200-1000 nm) to predict the S-ovalbumin content and to identify optimal wavelengths for assessing egg freshness levels. Three hundred fresh eggs were evaluated over 21 days of storage at ambient (25 ± 2 °C, 45 ± 5% R.
View Article and Find Full Text PDFEcotoxicol Environ Saf
November 2024
College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:
Sodium metabisulfite (SMB) is commonly utilized in food to preserve freshness by acting as an antioxidant and antimicrobial agent. However, when SMB interacts with water in biological systems, it produces harmful byproducts such as sulfite and sulfur dioxide. These byproducts induce cellular stress and programmed cell death, known as apoptosis, by triggering excessive production of reactive oxygen species.
View Article and Find Full Text PDFPoult Sci
December 2024
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China. Electronic address:
The differences in metabolites between fresh egg yolk (FEY), spray-dried egg yolk powder (SEY), and stored egg yolk powder (S-SEY) were quantitatively compared through metabolomic analysis. Total of 1004 metabolites were identified in the three groups of egg yolk samples. In pairwise group analysis, 242 differential metabolites were identified in FEY and SEY, 311 differential metabolites were identified in FEY and S-SEY, and 157 differential metabolites were identified in SEY and S-SEY.
View Article and Find Full Text PDFFood Chem
February 2025
The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address:
This review summarized the processes and mechanisms of deterioration in different components of eggs during storage. The mechanisms linked to reduced glycosylation, structural decay, and ovomucin degradation during egg-white thinning were elucidated, along with the weakening of lysozyme-ovomucin interactions. The degradation and S-conformation transformation of ovalbumin were studied, and the potential application of solubility-viscosity theory in egg-white thinning was discussed.
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