本文選題：生物散斑 + 三維成像　； 參考：《食品科學(xué)》2017年03期

【摘要】：三維成像技術(shù)能夠獲得樣品的空間信息,具有快速、方便、可實(shí)時(shí)的特點(diǎn)。為了縮短生物散斑技術(shù)的檢測(cè)時(shí)間,減小其應(yīng)用的局限性,將三維成像技術(shù)引入到傳統(tǒng)生物散斑技術(shù)中,以期得到更好的預(yù)測(cè)效果。分別從兩個(gè)不同角度拍攝同一樣品的圖像信息,利用廣義差分法對(duì)圖像進(jìn)行預(yù)處理,并運(yùn)用灰度模板匹配法、小波變換法和對(duì)比度調(diào)制融合法對(duì)兩個(gè)角度的圖像進(jìn)行匹配融合,以時(shí)間序列散斑圖灰度共生矩陣的參數(shù)對(duì)比度表示圖像的散斑活性,建立其對(duì)牛肉質(zhì)構(gòu)特性的預(yù)測(cè)模型。通過(guò)傳統(tǒng)相機(jī)標(biāo)定法,獲得相機(jī)的內(nèi)外參數(shù),并利用相似三角形原理提取圖像的深度信息,對(duì)因物體擺放位置不同引起的誤差進(jìn)行校正,使獲得的結(jié)果更加準(zhǔn)確。結(jié)果表明,相似三角形原理可對(duì)樣品的深度信息進(jìn)行校正。三維生物散斑技術(shù)能更好地對(duì)牛肉的硬度和咀嚼性進(jìn)行預(yù)測(cè),對(duì)3種圖像融合方法進(jìn)行比較可知,小波變換法的預(yù)測(cè)效果最好,對(duì)硬度和咀嚼性的預(yù)測(cè)相關(guān)系數(shù)分別可達(dá)到0.944 4和0.928 8。
[Abstract]:Three-dimensional imaging technology can obtain spatial information of samples, which is fast, convenient and real-time. In order to shorten the detection time of biological speckle technology and reduce the limitation of its application, the 3D imaging technology is introduced into the traditional biological speckle technology in order to obtain better prediction effect. The image information of the same sample was taken from two different angles, the image was preprocessed by the generalized difference method, and the image from the two angles was matched and fused by gray template matching method, wavelet transform method and contrast modulation fusion method. The speckle activity of time series speckle pattern is represented by the contrast of the parameter of gray level co-occurrence matrix of time series speckle pattern, and the prediction model of beef texture property is established. Through the traditional camera calibration method, the internal and external parameters of the camera are obtained, and the depth information of the image is extracted by using the principle of similar triangle, and the error caused by the different position of the object is corrected, which makes the result more accurate. The results show that the similar triangle principle can correct the depth information of the sample. Three-dimensional biospeckle technique can better predict the hardness and chewiness of beef. The comparison of three image fusion methods shows that wavelet transform is the best method to predict beef hardness and chewiness. The predicted correlation coefficients for hardness and mastication were 0.944 4 and 0.928 8 respectively.
【作者單位】： 上海理工大學(xué)醫(yī)療器械與食品學(xué)院;
【基金】：“十二五”國(guó)家科技支撐計(jì)劃項(xiàng)目(2015BAK36B04) 國(guó)家自然科學(xué)基金面上項(xiàng)目(31271896) 上海市科委2015年長(zhǎng)三角科技聯(lián)合攻關(guān)領(lǐng)域項(xiàng)目(15395810900)
【分類號(hào)】：TS251.52;TP391.41

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