Analysis and Research on the Characteristics of Boiled Yolk based on Hyperspectral Remote Sensing Images

Eggs are important nutritional foods in people’s daily life. They are rich in protein and vitamins, as well as a variety of minerals like iron, calcium and phosphorus. Therefore, monitoring egg quality is always a focus problem that people are concerned about. This article breaks through traditional ideas and methods, proposes using hyperspectral remote sensing images to obtain the spectral characteristics of boiled yolk, and establishes the analysis model of egg quality. Through a large number of experiments on different types of eggs, the experimental results are effective, and this shows that the method proposed in this paper is feasible. It provides new ideas and methods for the examination of egg quality and the establishment of traceability system.