%0 Journal Article %1 JFOODENG2021 %A Mollazade, K. %A Jörissen, S. %A Nüchter, A. %D 2021 %J Journal of Food Engineering %K author imported myown %N 02 %P 1--14 %R 10.1016/J.JFOODENG.2020.110289 %T Measuring internal quality traits in egg by 3D laser imaging %U https://robotik.informatik.uni-wuerzburg.de/telematics/download/jfoodeng2021.pdf %V 291 %X Quality of the egg is examined before the production process in the food industry. In this study, a 3D laser scanning approach was developed to measure internal quality traits of the egg. Experiments were carried out on 450 chicken egg samples in different freshness stages. Spectroscopic analysis showed 600–700 nm would be a suitable wavelength region for laser scanning. The quasi-liquid transparency nature of the albumin introduced issues to laser scanning, which were fixed by two solutions: 1. coating of the thick albumin region with Talcum powder before scanning, and 2. training a multilayer perceptron neural network to map the 2D shape features of the thick albumin region to the actual albumin height values. Results indicated that the yolk index and Haugh unit are reliably measured using 3D scanning of the yolk part (R = 0.97 and RMSE = 0.04) and the 2D shape analysis of the thick albumin region (R = 0.84 and RMSE = 6.53), respectively.

@article{JFOODENG2021, abstract = { Quality of the egg is examined before the production process in the food industry. In this study, a 3D laser scanning approach was developed to measure internal quality traits of the egg. Experiments were carried out on 450 chicken egg samples in different freshness stages. Spectroscopic analysis showed 600–700 nm would be a suitable wavelength region for laser scanning. The quasi-liquid transparency nature of the albumin introduced issues to laser scanning, which were fixed by two solutions: 1. coating of the thick albumin region with Talcum powder before scanning, and 2. training a multilayer perceptron neural network to map the 2D shape features of the thick albumin region to the actual albumin height values. Results indicated that the yolk index and Haugh unit are reliably measured using 3D scanning of the yolk part (R = 0.97 and RMSE = 0.04) and the 2D shape analysis of the thick albumin region (R = 0.84 and RMSE = 6.53), respectively. }, added-at = {2020-08-19T16:01:50.000+0200}, author = {Mollazade, K. and J{\"o}rissen, S. and N{\"u}chter, A.}, biburl = {https://www.bibsonomy.org/bibtex/2e6eb2d414423be34681dd614d7cce6ff/nuechter76}, doi = {10.1016/J.JFOODENG.2020.110289}, interhash = {f9ad449d54f48ce5deb705f813862815}, intrahash = {e6eb2d414423be34681dd614d7cce6ff}, journal = {Journal of Food Engineering}, keywords = {author imported myown}, month = {February}, number = 02, pages = {1--14}, timestamp = {2020-09-01T14:53:28.000+0200}, title = {Measuring internal quality traits in egg by 3D laser imaging}, url = {https://robotik.informatik.uni-wuerzburg.de/telematics/download/jfoodeng2021.pdf}, volume = 291, year = 2021 }