肉品特性的光學AIoT元件-非接觸手持式與侵入式光纖探棒

Abstract

在本研究中設計了兩套光學量測機構，分別為侵入式光纖探頭與非接觸手持式的光學量測機構。兩套量測架構皆是利用近紅外光(Near Infrared，NIR)來量測雞肉與牛肉在不同熟度下的光學特性。在非接觸手持式的感測端建立了一個ToF相機來感測不同距離，最大量測距離可以達到12 cm；侵入式光纖探頭則是利用合束光纖的原理進行機構設計，設計的發想是想要模擬環形光源的型態來進行量測，故選用了合束光纖，因為打光模式與環形光源非常地相似，量測範圍為6 mm。樣品的備置是利用水煮法與微波加熱法置備了不同熟度的雞肉與牛肉來判斷在不同備置方法下的熟度差異以及薄與厚的不同比例豬肥肉混合豬瘦肉所製程的肥瘦肉比例跟豬皮加上不同肥瘦肉比例用來模擬人體的皮膚。不管是雞肉或是牛肉煮熟後或是肥肉較多的肥瘦肉比例都是顏色比較偏白色，在NIR光譜的量測下會容易被反射，故反射率較高，可以在論文內的歸一化後之反射率分析中判斷之。

In this research, two sets of optical measurement mechanisms are designed, namely, an invasive optical fiber probe and a non-contact handheld optical measurement mechanism. The two measurement architectures both use Near Infrared (NIR) to measure the optical characteristics of chicken and beef at different degrees of maturity. A ToF camera is established on the non-contact handheld sensing end to sense different distances, and the maximum measurement distance can reach 12 cm; the intrusive optical fiber probe uses the principle of combined optical fiber to carry out the mechanical design. The idea of the design is I want to simulate the shape of the ring light source for measurement, so the combined fiber is selected, because the lighting mode is very similar to the ring light source, and the measurement range is 6 mm. The preparation of the sample is to prepare chicken and beef with different degrees of maturity using the boiling method and microwave heating method to determine the difference in maturity under different preparation methods and the fatness and thinness of the process of different proportions of thin and thick pig fat meat mixed pig lean meat The meat ratio and pig skin plus different fat and lean meat ratios are used to simulate human skin.Regardless of whether it is chicken or beef cooked or the proportion of fat and lean meat with more fat, the color is more white, and it will be easily reflected under the measurement of NIR spectrum, so the reflectance is higher, which can be returned in the paper. It is judged in the reflectance analysis after conversion.