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。
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