Identification of Freshwater Fish Meat Freshness Based on Multi-Sensor Fusion Technology

Abstract:

In order to explore the application of multi-sensor fusion technology in nondestructive testing of agricultural products and develop new detection methods for agriculture, multi-sensor information fusion technology are performed to identify freshness of freshwater fish meat. Different freshness of grass carp specimens were identified by multi-sensor fusion method which three characteristic data that are PH value, conductance and smell were measured, collected, and then fused by fuzzy theory method. During the experiment process the value of the total volatile basic nitrogen (TVB-N) of standard samples and test samples were measured. The freshness standard was established by the TVB-N value of standard samples. Correctness of the results of multi-sensor data fusion was verified by comparing the TVB-N value of the test samples with the freshness standard. The results show that the freshwater fish meat with different freshness can be identified correctly by multi-sensor data fusion method which is fuzzy theory and the accuracy rate is 94%.

• Periodical: Applied Mechanics and Materials (Volumes 303-306)
• Pages: 912-917
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.303-306.912
• Online since: February 2013
• Authors: Xiao Jing Yang, Zheng Hu Yan
• Keywords: Fresh Water Fish, Freshness, Fuzzy Theory, Multi-Sensor Fusion, Pattern Recognition

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