계란의 신선도 평가를 위한 영상분석법의 개발

김남균¹, 홍윤기¹, 이동구², 조성호², 고경철³, 반상형⁴, 황헌², 윤원병¹^,^*

Development of an Image analysis System to Evaluate the Freshness of Eggs

Nam-Gyun Kim¹, Yoon-Ki Hong¹, Dong-Goo Lee², Sung-Ho Cho², Kyung-Cheol Koh³, Sang-Hyeong Bahn⁴, Heon Hwang², Won-Byong Yoon¹^,^*

¹강원대학교 농업생명과학대학 식품생명공학과

²성균관대학교 생명공학대학 바이오메카트로닉스학과

³축산물품질평가원

⁴중앙아이엔티(주)

¹Department of Food Science & Biotechnology, Kangwon National University

²Department of Bio-Mechatronic Engineering, Sungkyunkwan University

³Korea Institute for Animal Products Quality Evaluation

⁴Central Information & Technology Co. LTD

^*Corresponding author: Won-Byong Yoon, Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National Univ., Hyoja 2-dong, Chuncheon-si, Gangwon-do 200-701, Korea. Tel: +82-33-250-6459; Fax: +82-33-241-0508, E-mail: wbyoon@kangwon.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 22, 2012; Revised: Feb 20, 2013; Accepted: Feb 21, 2013

Published Online: Feb 28, 2013

Abatract

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 20°C 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.

Keywords: egg; image analysis Haugh unit; albumen; yolk