On-line inspection of poultry carcasses using visible/near-infrared spectrophotometer

被引:2
|
作者
Chen, YR [1 ]
Hruschka, WR [1 ]
Early, H [1 ]
机构
[1] USDA ARS, Beltsville Agr Res Ctr, Instrumentat & Sensing Lab, NRI, Beltsville, MD 20705 USA
来源
PATHOGEN DETECTION AND REMEDIATION FOR SAFE EATING | 1999年 / 3544卷
关键词
near-infrared spectroscopy; visible spectroscopy; neural-networks; principal component analysis; chicken carcasses; on-line classification; wholesomeness; diseases; defects;
D O I
10.1117/12.335775
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The Instrumentation and Sensing Laboratory (ISL) has developed an industrial prototype diode-array visible/near-infrared (Vis/NIR) spectrophotometer system for inspecting poultry for diseased and defective carcasses on-line. The ISL design is based on the principle that wholesome and diseased and defective birds have different chemical compositions of tissues and may have different skin color. This visible/near-infrared spectrophotometer system has been tested off-line at 60 and 90 birds per minute. On-line trials of the visible/near-infrared chicken carcass inspection system were conducted during an 8-day period in a slaughter plant in New Holland, Pennsylvania, where spectra (470-960 nm) of 1174 normal and 576 abnormal (diseased and/or defective) chicken carcasses were measured. The instrument measured the spectra of veterinarian-selected carcasses as they passed on a processing line at a speed of 70 birds per minute. Classification models using principal component analysis as a data pretreatment for input into neural networks were able to classify the carcasses from the spectral data with a success rate of 95%. Data from 3 days can predict the subsequent two days' chickens with high accuracy. This accuracy was consistent with the results obtained previously on off-line studies. Thus, the method shows promise for separation of diseased and defective carcasses from wholesome carcasses in a partially automated inspection system. Details of the models using various training regimens are discussed.
引用
收藏
页码:146 / 155
页数:10
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