Freshness detection of eggs by resonance

Author

Wenzhao Zhang ; Wenzhen Zhou ; Hongxi Liu ; Zhizhuang Liu

Author_Institution

Dept. of Electron. Eng., Hunan Univ. of Sci. & Eng., Yongzhou, China

fYear

2011

fDate

16-18 Sept. 2011

Firstpage

673

Lastpage

675

Abstract

A nondestructive testing with resonance method was proposed to deciding the fresh level of eggs in this paper. Damping resonance principle was employed for distinguishing the freshness. When fresh eggs is involved vibration its amplitude attenuation ratio is smaller, however, bad eggs larger. The theory feasibility of the resonance method was discussed, the resonance device was made and the tests were conducted. The experimental results show that the resonance method can be used for estimating storage life or freshness of eggs.

Keywords

damping; food preservation; food products; nondestructive testing; resonance; vibrations; amplitude attenuation ratio; damping resonance principle; egg freshness; eggs; fresh level; freshness detection; nondestructive testing; resonance device; resonance method; storage life estimation; vibration; Acoustics; Agricultural engineering; Biomedical optical imaging; Birds; Educational institutions; Nondestructive testing; Vibrations; Eggs; Freshness; Nondestructive testing; Resonance;

fLanguage

English

Publisher

ieee

Conference_Titel

Electrical and Control Engineering (ICECE), 2011 International Conference on

Conference_Location

Yichang

Print_ISBN

978-1-4244-8162-0

Type

conf

DOI

10.1109/ICECENG.2011.6057543

Filename

6057543