The relevant relation is established between egg fresh degree (Haff value) and the egg information parameter with machine vision and neural network technology in this research.
本研究用机器视觉及神经网络技术建立鸡蛋的新鲜度(哈夫值)与鸡蛋光信息参数之间的相关关系，进行鸡蛋新鲜度无损检测与分级。
The research principle to establish the model of egg fresh degree is: According to the optics characteristic of egg, the longer the store time, the transmission rate of the fresh egg is lower.
鸡蛋新鲜度研究原理为：根据蛋的光学特性可知，鲜鸡蛋对光的透射率会随着贮存时间的延长而下降。
The research principle to establish the model of egg fresh degree is: According to the optics characteristic of egg, the longer the store time, the transmission rate of the fresh egg is lower.
鸡蛋新鲜度研究原理为：根据蛋的光学特性可知，鲜鸡蛋对光的透射率会随着贮存时间的延长而下降。
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