Non-destructive control of freshness of perishable produce, especially fish, involves chemical analysis of volatile components given off, combined with optical image analysis

摘要

The chemical analysis is obtained by measuring the volatile components given off by the products with an array of electronic detectors. Optical analysis is also carried out by taking measurements of an image of the produce after initial data collection and modelling to obtain a classification of freshness indicators An initial apprenticeship phase involves optical and chemical analysis of each batch of produce, to record the results in association with expert human evaluation of the freshness of the produce using a predefined norm. These results are then used to model the ranges of discriminating optical and chemical analyses to give a value to the freshness. An automatic control phase can then make optical and chemical analyses of a batch of produce and control context information, to produce data from which the freshness can be determined by applying the results of the analysis and the control data to the model. The context data are one or more of: the product type, the batch type, the picking date, the picking conditions, transport and storage conditions and control date. Part of this data is recorded automatically by automatically reading a ticket accompanying the batch. A further modelling stage continues for a set number of new records, context data and corresponding evaluations. This process is applied to animal and particularly fish products and includes a mechanical analysis of the cadaveric rigidity of the animal. An Independent claim is included for a device for carrying out the above process comprising a computer, a camera and a means of treating the images for optical analysis, an array of metal oxide electronic detectors producing signals and means of treating the signals for the chemical analysis, and a chemical measuring chamber for the array of detectors.