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KMID : 1024420130170010076
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Food Engineering Progress
2013 Volume.17 No. 1 p.76 ~ p.83
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Development of an Image analysis System to Evaluate the Freshness of Eggs
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Kim Nam-Gyun
Hong Yoon-Ki
Lee Dong-Goo
Cho Sung-Ho
Koh Kyung-Cheol
Bahn Sang-Hyeong
Hwang Heon
Yoon Won-Byong
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Abstract
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An image analysis system was developed to evaluate the freshness of eggs by measuring the height of thick albumen. The non-contacting and continuous measurement of the height of thick albumen is a unique method. For image acquisition and processing, an egg was placed on the glass plate and the image was continuously captured in 2 directions with 0.5 sec of interval. The region of interest (ROI) was extracted and processed to evaluate the height of thick egg albumen. The height and other physicochemical properties, such as weight, pH, viscosity, and Haugh unit, of eggs during storage of 30 days at 20oC were measured and compared to find the correlation. During storage, the height of egg albumen, weight of eggs, and viscosity decreased, while the pH of yolk increased. The changes of Haugh unit during storage showed that the measurements of the height of thick albumen using the image analysis system are useful to evaluate the freshness of eggs.
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KEYWORD
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egg, image analysis Haugh unit, albumen, yolk
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