Identification Method of Egg Freshness by Principal Component and Discriminant Analysis

Eggs with relatively low cost contain all essential amino acids which human body needs. The freshness of the eggs reduces gradually with the extension of time. Albumen pH, yolk color, haugh units, density, weight loss and increasing rate of gas chamber diameter are often considered as the evaluation...

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Bibliographic Details
Published inAdvanced Graphic Communications and Media Technologies Vol. 417; pp. 659 - 665
Main Authors Xing, Yinghao, Tong, Qigen, Zhi, Xiujuan, Du, Bin
Format Book Chapter
LanguageEnglish
Published Singapore Springer Singapore Pte. Limited 2017
Springer Singapore
SeriesLecture Notes in Electrical Engineering
Subjects
Computer vision
Discriminant analysis
Egg
Freshness
Imaging systems & technology
Principal component analysis
Production engineering
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Summary:Eggs with relatively low cost contain all essential amino acids which human body needs. The freshness of the eggs reduces gradually with the extension of time. Albumen pH, yolk color, haugh units, density, weight loss and increasing rate of gas chamber diameter are often considered as the evaluation indexes under egg preservation. In this paper, the study about the freshness was undertaken on the screening of measurement indicators by principal component and discriminant analysis. The results showed that water loss and protein degeneration were two principal components of its freshness. Typical discriminant functions were built based on different days of diversified index. 30 unknown samples were analysed by discriminant functions, with accuracy of nearly 63%.
ISBN:9811035296
9789811035296
ISSN:1876-1100
1876-1119
DOI:10.1007/978-981-10-3530-2_82