用光照法无损检测鸡蛋煮熟程度

Illumination Method for Non-Invasive Detection of Egg’s Boiled Degree

摘要: 目前，人们通常依靠生活经验来判断和控制鸡蛋煮熟程度，缺乏定量检测与精确控制手段。本文提出了一种结合光学与图像分析无损检测鸡蛋煮熟程度的定量方法。鸡蛋煮熟过程中，蛋白质变性使其透光率逐渐变化。用LED光源照射鸡蛋，运用图像处理技术分析投射灰度，结合鸡蛋参数可测算鸡蛋中心温度，从而定量判断并控制煮熟程度。此方法具有精度高、操作便捷和普适性好等优点，可以推广用于非侵入式监测固液转化过程。

Abstract: An egg’s boiled degree is always estimated and controlled qualitatively by experience in daily lives; however, when it needs quantitative measurement and precise control, the common methods have their limitation. An illumination method for non-invasive detection of an egg’s boiled degree is proposed in this paper. Due to the protein denaturation of egg while being boiled, its luminousness gradually changes when illuminated by LED lamp. By photographing the egg and analyzing the grayscale of the photos, the egg’s central temperature and boiled degree can be determined and controlled quantitatively. This method may be generalized to monitoring some solid-liquid conversion process.