基于改进PLSR和PP-YOLOE的咸鸭蛋品质智能检测方法
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1大同师范高等专科学校,山西 大同 037039;2山西轻工职业技术学院,山西 太原 030002;3太原工业学院,山西 太原 030008;4山西农业大学,山西 太原 030031

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庞敏(1988—),女,大同师范高等专科学校讲师,硕士。E-mail:pmmp66@souhu.com

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山西省科学技术研究规划课题(编号:SXKT20243705)


Intelligent quality detection method for salted duck eggs based on improved PLSR and PP-YOLOE
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1Datong Normal College, Datong, Shanxi 037039, China;2Shanxi Vocational and Technical College of Light Industry, Taiyuan, Shanxi 030002, China;3Taiyuan Institute of Technology, Taiyuan, Shanxi 030008, China;4Shanxi Agricultural University, Taiyuan, Shanxi 030031, China

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    摘要:

    目的 解决腌制品(以鸭蛋为例)品质检测中内部指标难精准量化、外部缺陷易漏检、检测方法碎片化等问题,提升自动化生产场景下食品综合品质检测的准确性、高效性和智能化水平。方法 基于食品自动化品质综合检测系统,构建一种融合深度学习、机器学习和多检测技术(高光谱技术+机器视觉技术)的腌制品品质综合检测方法。通过高光谱成像技术采集腌制品鸭蛋内部光学特性数据,经预处理后,输入改进的偏最小二乘回归模型,实现蛋黄氯化钠浓度、蛋黄含水率、蛋清氯化钠浓度和蛋清含水率4项核心内部品质指标的同步检测。通过机器视觉系统采集鸭蛋外部图像数据,经预处理后,输入改进的PP-YOLOE模型,完成鸭蛋表面裂纹缺陷识别及蛋黄面积比的快速检测,并通过对比试验验证所提方法的优越性。结果 试验方法检测内部指标的决定系数(R2)均>0.975,均方根误差(RMSE)<0.5%。试验方法对裂纹缺陷的识别准确率达98.50%,漏检率仅0.40%,蛋黄面积比检测误差<1%,检测速度较常规方法提高20%以上。结论 该融合多技术的腌制品品质综合检测方法,可实现内部品质指标与外部缺陷/形态参数的一体化、高精度检测,有效克服了单一检测技术的局限性,具备较强的工程实用性和推广价值。

    Abstract:

    Objective To address issues such as the difficulty in accurate internal indicator quantification, the missed detection of external defects, and fragmented testing methods in the quality inspection of pickled products (taking duck eggs as an example), thereby enhancing the accuracy, efficiency, and intelligence of comprehensive food quality inspection in automatic production.Methods A comprehensive quality inspection method for pickled products is constructed based on an automatic food quality inspection system, which integrates deep learning, machine learning, and multiple detection technologies (hyperspectral technology + machine vision technology). Specifically, hyperspectral imaging technology is used to collect internal optical characteristic data of pickled duck eggs. After preprocessing, an improved partial least squares regression model is input to achieve synchronous detection of four core internal quality indicators: sodium chloride concentrations and moisture content in both egg yolk and egg white. Simultaneously, a machine vision system is employed to collect external image data of duck eggs. After preprocessing, the improved PP-YOLOE model is input to complete the recognition of surface crack defects and the rapid detection of yolk area ratio. The superiority of the proposed method is verified through comparative experiments.Results The experimental method achieves determination coefficients (R2) of greater than 0.975, and a root mean square error (RMSE) of less than 0.5% in internal indicator detection. The experimental method has an accuracy rate of 98.50% in crack defect identification, with a miss rate of only 0.40%. Additionally, the detection error of egg yolk area ratio is less than 1%, and the detection speed is increased by more than 20% compared to conventional methods.Conclusion This comprehensive quality inspection method for pickled products integrates multiple technologies, enabling integrated and high-precision detection of internal quality indicators and external defects/morphological parameters. It effectively overcomes the limitations of a single detection technology, consequently possessing strong engineering practicality and promotional value.

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庞敏,刘淑婉,马闫博,等.基于改进PLSR和PP-YOLOE的咸鸭蛋品质智能检测方法[J].食品与机械,2026,42(4):94-102.
PANG Min, LIU Shuwan, MA Yanbo, et al. Intelligent quality detection method for salted duck eggs based on improved PLSR and PP-YOLOE[J]. Food & Machinery,2026,42(4):94-102.

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  • 收稿日期:2025-12-06
  • 最后修改日期:2026-04-08
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  • 在线发布日期: 2026-05-18
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