Analysis and Identification of Raw Egg Yolk with the Hyperspectral Characteristics

Abstract

The source of eggs is very rich and wide varieties, at the same time it is also an important source of nutrition for human body. But there is an important problem how to identify the quality and how to build the traceability system of eggs. This paper studied the classification and the freshness of eggs from hyperspectral characteristics of egg yolks. The spectral data of the yolks were collected by using the high resolution spectrometer and the data processing and comparative analysis operations were carried out. Finally, some beneficial conclusions are obtained, which provides new idea and methods for the quality testing of eggs.