Duck Eggshell Crack Detection by Nondestructive Sonic Measurement and Analysis.

Chia-Chun Lai,Ko-Jung Huang,Ching-Wei Cheng,Cheng-Han Li

doi:10.3390/s21217299

Abstract

Duck eggs are a good source of essential nutrients for the human body. However, transportation, processing, and handling can easily cause cracks in the eggshells. These cracks can lead to microbial contamination, reducing the shelf life and compromising food safety. In this study, a method for the nondestructive testing of cracks in duck eggshells was developed. First, the acoustic emission signals of intact and cracked eggshells were measured, and the most significant frequency features were selected to establish a calibration curve for cracked eggshells. Logistic regression using the frequency features was then adopted to predict intact and cracked eggshells. Then, we establish a set of optimal regression models and used independent samples for verification. The overall accuracy rates of the calibration and prediction models using five frequencies of bandwidth (1500, 5000, 6000, 8500, and 10,000 Hz) were 89.7% and 87.6%, respectively. Sound measurement enables a simple and quantitative method for duck egg crack detection and classification. This nondestructive and cost-effective method can be used for duck egg quality screening and can be integrated into duck egg processing machinery.

Highlights

IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
The eggshell cracks were formed during the transportation or production process
The acquired signal can be analyzed in the time domain or the frequency domain

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Eggs are a rich source of nutrients [1] and are absorbed and digested by the human body [2]. They provide amino acids, vitamins, minerals, and high-quality protein required by the human body [3]. Eggs are often consumed at breakfast and are a staple ingredient in baked goods, sweets, sauces, and savory dishes [4]

Methods

Results

Conclusion