阅读说明：本技术 蛋质评价方法、蛋质评价装置和程序 (Egg quality evaluation method, egg quality evaluation device, and program ) 是由 藤谷伸一 于 2018-05-15 设计创作，主要内容包括：在蛋质评价方法中,根据在开蛋后的状态下测得的蛋黄的直径(D)和蛋黄的高度(H)来计算出与蛋黄膜的弹性有关的物性值。在为了实施这样的蛋质评价方法的蛋质评价装置(1)中具备：蛋黄直径测量部(2),其测量蛋黄的直径(D)；蛋黄高度测量部(3),其测量蛋黄的高度(H)；以及物性值计算部(4),其根据蛋黄的直径(D)和蛋黄的高度(H)来计算出与蛋黄膜的弹性有关的物性值。(In the egg quality evaluation method, a physical property value related to the elasticity of the yolk membrane is calculated from the diameter (D) of the yolk and the height (H) of the yolk measured in the state after the egg is opened. An egg quality evaluation device (1) for implementing the egg quality evaluation method is provided with: a yolk diameter measuring section (2) for measuring the diameter (D) of the yolk; a yolk height measuring unit (3) for measuring the height (H) of the yolk; and a physical property value calculation unit (4) for calculating a physical property value relating to the elasticity of the yolk membrane from the diameter (D) of the yolk and the height (H) of the yolk.)

1. A method for evaluating the quality of egg related to the content of egg, wherein,

a physical property value relating to elasticity of a yolk membrane enclosing the yolk is calculated from the diameter of the yolk and the height of the yolk measured in a state after the egg is opened.

2. The egg evaluation method according to claim 1, wherein,

the physical property value is represented by the product of the young's modulus of the yolk membrane and the thickness of the yolk membrane.

3. The egg quality evaluation method according to claim 1 or 2, wherein,

the property value is represented by the poisson's ratio of the yolk membrane.

4. An egg evaluation device for evaluating quality related to contents of an egg, wherein,

the egg quality evaluation device is provided with:

a yolk diameter measuring part for measuring the diameter of the yolk;

a yolk height measuring part which measures the height of the yolk; and

and a physical property value calculating unit that calculates a physical property value relating to elasticity of a yolk membrane that encloses the yolk, based on the diameter of the yolk measured by the yolk diameter measuring unit and the height of the yolk measured by the yolk height measuring unit.

5. A program for use in a computer for assessing a quality relating to the contents of an egg, wherein,

a physical property value relating to elasticity of a yolk membrane enclosing the yolk is calculated from the diameter of the yolk and the height of the yolk measured in a state after the egg is opened.

Technical Field

The present invention relates to an egg quality evaluation method, an egg quality evaluation device, and a program for evaluating quality related to contents of eggs.

Background

As an Index indicating the internal quality (egg quality) of an egg, for example, a hough Unit (Haugh Unit) or a Yolk Index (Yolk Index) is known. As an example of a device for measuring the hough unit or the yolk coefficient, a quality index inspection device described in patent document 1 can be mentioned.

The quality index inspection device irradiates parallel light in a state after an egg is opened, and measures the height of egg white, the height of yolk and the diameter of yolk according to the profile. The hough units can be calculated from the height of the protein measured here and the additionally measured egg weight. Further, the yolk coefficient can be calculated from the yolk height and the yolk diameter measured by the quality index inspection device.

Further, a method of measuring a ratio of a yolk membrane to be broken when separating a yolk from a white, a method of measuring a breaking strength of a yolk by weighting a yolk, and the like are known. Further, as a simple method without using a measuring device, evaluation may be performed by a method of: whether or not it is not broken or whether it is attempted to insert several toothpicks is confirmed in such a manner that the yolk is gripped with chopsticks and lifted.

The translucent yolk membrane that encases the yolk of an egg is a membrane that separates the yolk from the white, and is mainly composed of two layers, an inner layer in contact with the yolk and an outer layer in contact with the white. The inner layer has a three-dimensional mesh structure of relatively coarse fibers. The outer layer has a structure in which two-dimensional lattice structures made of fine fibers are superposed. Immediately after laying the eggs, the fibrous tissue bonds firmly to both the inner and outer layers of the yolk membrane.

Even if the egg shell has cracks and bacteria such as salmonella enter the egg shell from the cracks, the bacteria cannot easily proliferate because the egg shell does not contain nutrients necessary for the proliferation of the bacteria. However, it is known that, when the binding of the fiber tissue forming the yolk membrane is loosened with the passage of time, the yolk membrane is weakened to be brittle and the permeability of the yolk membrane through which substances in the yolk permeate to the outside is increased, and thus nutrients such as iron components contained in the yolk having rich nutrients are transferred to the egg white. In this way, when bacteria exist in the egg white, the bacteria obtain necessary nutrition and rapidly proliferate in the egg.

Disclosure of Invention

Problems to be solved by the invention

The present inventors paid attention to the fact that the quality of the state of the yolk membrane is related to the ease of bacterial growth in eggs. It is an object of the present invention to provide an egg quality evaluation method capable of evaluating the ability to defend or inhibit bacterial growth as an index of quality within an egg, another object of the present invention is to provide an egg quality evaluation device as described above, and still another object of the present invention is to provide a program as described above.

Means for solving the problems

In general, it is known that, in a film having a mesh structure or a lattice structure of fibers, when the bonding of the fiber structure is relaxed, the elasticity of the film is reduced. Since the yolk membrane enclosing the yolk also has a fibrous tissue, the elasticity of the yolk membrane changes when the binding of the fibrous tissue is relaxed. In addition, when the binding of fibrous tissues is relaxed, the defensive or inhibitory ability against the proliferation of bacteria is reduced. Therefore, the elasticity of the egg yolk membrane allows the finding of the defensive ability or the inhibitory ability against the bacterial growth.

The present invention provides an egg quality evaluation method for evaluating quality related to contents of an egg, wherein a physical property value related to elasticity of a yolk membrane enclosing the yolk is calculated from a diameter of the yolk and a height of the yolk measured in a state after the egg is opened.

The invention provides an egg quality evaluation device for evaluating quality related to contents of an egg, comprising a yolk diameter measuring part, a yolk height measuring part and a physical property value calculating part. The yolk diameter measuring section measures the diameter of the yolk. The yolk height measuring section measures the height of the yolk. The physical property value calculating unit calculates a physical property value related to elasticity of a yolk membrane enclosing the yolk based on the diameter of the yolk measured by the yolk diameter measuring unit and the height of the yolk measured by the yolk height measuring unit.

The present invention provides a program used in a computer for evaluating quality related to contents of an egg, wherein a physical property value related to elasticity of a yolk membrane enclosing the yolk is calculated according to the diameter of the yolk and the height of the yolk measured in a state after the egg is opened.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the method for evaluating egg quality of the present invention, the ability of an egg to protect against bacterial growth or inhibit bacterial growth can be evaluated.

According to the egg quality evaluation device of the present invention, it is possible to obtain a finding concerning the defensive ability or the inhibitory ability against bacterial growth of an egg.

According to the program of the present invention, it is possible to obtain insight regarding the defensive or inhibitory ability of an egg against bacterial proliferation.

Drawings

Fig. 1 is a side view schematically showing a yolk for illustrating the concept of the present invention.

Fig. 2 is a graph showing the relationship between the yolk coefficient and the poisson ratio for explaining the concept of the present invention.

Fig. 3 is a graph showing the relationship between the coefficient of yolk and energy for illustrating the concept of the present invention.

Fig. 4 is a graph showing a relationship between the coefficient of the yolk and the spring constant of the yolk membrane for explaining the concept of the present invention.

Fig. 5 is a plan view schematically showing an egg evaluation device according to an embodiment of the present invention.

Fig. 6 is a side view schematically showing an egg quality evaluating apparatus according to the same embodiment.

Fig. 7 is a flowchart showing an example of processing performed by the egg quality evaluating apparatus according to the embodiment of the present invention.

Fig. 8 is a perspective view schematically showing a rotational ellipsoid for explaining the concept of the present invention.

Detailed Description

< description of concept >

The present inventors have found that the standard of the quality of the yolk membrane, that is, the elasticity which is one of the physical properties of the yolk membrane, can be determined by using shape parameters such as the diameter of the yolk and the height of the yolk, which can be easily measured from the outer shape.

The egg yolk is a sphere when it is enclosed by egg white in an egg shell (hereinafter, referred to as "initial state"). When only the yolk is taken out from this initial state and placed on the tray, the yolk placed on the tray gradually decreases in height while expanding in the lateral direction due to the influence of gravity. At this time, the yolk membrane covering the yolk is stretched, and thus a restoring force (stress) for restoring the stretch of the yolk membrane acts in the near future. When the restoring force and the force for expanding the yolk by gravity are balanced, the yolk becomes balanced and the expansion of the yolk is stopped.

As shown in fig. 1, the shape of the yolk Y placed on the flat plate after opening an egg can be seen as a rotational ellipsoid as shown in fig. 8. The shape of the rotational ellipsoid can be uniquely determined by two values, the diameter D and the height H. The diameter D and the height H can be actually measured from the profile obtained from the side of the yolk Y. The major radius a and the minor radius b are shown below using the diameter D and the height H.

a is 1/2. D (formula 1)

b-1/2-H (formula 2)

On the other hand, it is known that the volume V of the rotational ellipsoid can be calculated by the following equation.

V＝4/3πa²b (formula 3)

Here, the yolk was studied by transforming a spheroid into a flat rotational ellipsoidIn the process, the volume V of the yolk is always constant, and therefore, in (formula 3), it is preset to 3/(4 pi) · V ═ a²And b is v. Where v is a constant value.

The major radius a of the yolk in the initial state of being spherical₀Short radius b₀Having a₀＝b₀Since the volume V of the yolk is constant during the deformation from the spherical body to the flat rotational ellipsoid, the following expression holds.

a₀ ³＝b₀ ³＝a₀ ²·b₀＝a²b ═ v (formula 4)

According to (formula 4), a₀、b₀Can be expressed as follows.

a₀＝v^1/3(formula 5)

b₀＝v^1/3(formula 6)

Here, b/a is known as ellipticity y. When multiplying both sides of y ═ b/a by a³When, according to (equation 4), they are equal to v, it can be expressed as follows.

a³y＝a²b (═ v) (formula 7)

According to (equation 7), a can be represented as follows.

a＝v^1/3y^－1/3(formula 8)

In addition, b can be expressed as follows from the formula of ellipticity (y-b/a).

b＝v^1/3y^2/3(formula 9)

In the case of a rotational ellipsoid, the surface area, the length of the equator, the length of the meridian are determined by the major radius a and the minor radius b. Since the major radius a and the minor radius b are determined by the ellipticity y as shown in (equation 8) and (equation 9) under the condition of a constant volume, the surface area, the length of the equator, and the length of the meridian are determined only by the ellipticity y under the condition of a constant volume.

As described above, the inventors paid attention to the fact that the surface area S, the length a of the equator, and the length L of the meridian of a yolk, which is regarded as a single evaluation target of a rotational ellipsoid, can be represented by y under the condition that the volume V of the yolk is constant before and after deformation.

In addition, the ellipticity y ═ b/a can be expressed as y ═ H/D according to (formula 1) and (formula 2), and the H/D represents the yolk factor. That is, the term ellipticity, which is the geometric quantity of the rotational ellipsoid, may be replaced by the term yolk coefficient. Thus, the inventors have focused on the correlation of known egg yolk coefficients with known ellipticity.

< method for determining length of equator and length of meridian >

The length a of the equator corresponding to the circle having the radius a can be expressed as follows by substituting (equation 8).

A＝2πa＝2πv^1/3y^－1/3(formula 10)

As is known, the length L of the warp thread can be represented by the following equation.

[ mathematical formula 1]

Wherein the content of the first and second substances,

here, the eccentricity e can be expressed as e ═ 1-y in terms of y ═ b/a²)^1/2. When this is substituted into (equation 11), the length L of the meridian can be represented by only the variable y, and a value can be obtained by numerical integration.

However, since the length of the meridian is expressed by an expression clearly including the ellipticity y (or yolk coefficient), the following approximate expression (Gauss-Kummer formula) of the circumferential length of the ellipse is used to obtain the length L of the meridian.

[ mathematical formula 2]

Wherein,

The approximate expression of Gauss-Kummer's formula, which takes the 2-degree term, can be expressed as follows.

L＝π(a+b)(1+1/4·h²) (formula 13)

Here, substituting y ═ b/a into h in (expression 12) for h can be expressed as follows.

h ═ 1-y)/(1 + y) (formula 14)

When (equation 14) and y ═ b/a are substituted into (equation 13), the length L of the meridian can be expressed by the variable y alone as follows.

[ mathematical formula 3]

Wherein, according to (formula 8), a ═ v^1/3y^－1/3。

Further, the approximation of h to the 4 th order term, the approximation of h to the 6 th order term, or the like can be calculated in the same manner. As the degree of the longitude increases, the error between the length L of the longitude, which is accurately obtained by numerical calculation using equation (11), and the approximation using the Gauss-Kummer equation shown in equation (12) decreases. In addition, in the range of y > 0.2, which is frequently used for egg yolk, the error rate is 0.4% or less in the approximate expression of h taken into the 2-degree term. Therefore, it is considered that the approximation to the 2 nd order term can be sufficiently practical, and therefore, (equation 15) is used below, but the same discussion can be made for the approximation to the higher order term.

< method for determining Strain in equatorial Direction vs. Strain in warp Direction >

Next, a method of determining the degree of deformation (strain) of the yolk membrane after the yolk Y is deformed from a spherical body to a flat rotational ellipsoid will be described. Strain epsilon in equatorial direction_xThis can be obtained by the following equation.

ε_x＝(A－A₀)/A₀(formula 16)

Here, A is₀The length of the equator in the initial state where the yolk is a sphere is shown, and a is the length of the equator when deformed. When (formula 5), (formula 8) and (formula 10) are substituted into (formula 16), the strain ε in the equatorial direction_xCan be expressed as follows.

ε_x＝y^－1/3-1 (formula 17)

Strain epsilon in warp direction_yThis can be obtained by the following equation.

ε_y＝(L－L₀)/L₀(formula 18)

Here, L₀Is the length of the meridian in the initial state of the yolk being a sphere, and L is the length of the meridian when deformed. Furthermore, L₀When (formula 15) is substituted into (formula 18), the strain in the warp direction ∈ 2 π a_yCan be expressed as follows.

ε_y＝1/8·y^－1/3{5y +1+4/(y +1) } -1 (formula 19)

< method for determining the rate of change of strain in equatorial direction to strain in warp direction >

Strain epsilon in equatorial direction_xRate of change of

The (equation 17) can be differentiated by y and obtained by the following equation.

Strain epsilon in warp direction_yRate of change of

The differential of (equation 19) can be obtained by y and using the following equation.

[ mathematical formula 4]

Method for determining Poisson's ratio of yolk membrane

Next, a method for determining the poisson's ratio ν of the egg yolk membrane, which is one of the physical property values relating to the elasticity of the egg yolk membrane, will be described.

It is known that the surface area S of the rotational ellipsoid can be obtained by the following equation.

[ math figure 5]

Wherein e represents eccentricity.

In addition, the surface area in the initial state of the sphere is S₀. Strain epsilon in thickness direction of yolk membrane_zThe thickness T of the yolk membrane and the thickness T of the yolk membrane in the initial state in the spherical shape can be used₀As follows.

ε_z＝(T－T₀)/T₀(formula 23)

Since the volume of the yolk membrane is constant throughout the deformation from the spherical body to the flat rotational ellipsoid, the following relationship exists between the surface area S of the yolk and the thickness T of the yolk membrane.

ST＝S₀T₀(formula 24)

According to the (formula 24) and (formula 23), the strain epsilon in the thickness direction of the yolk membrane_zRewriting can be performed as follows using the surface area S.

ε_z＝S₀/S-1 (formula 25)

Further, as shown in (formula 22), S in (formula 25)₀And S can be calculated using the major radius a and the minor radius b.

As can be seen from the expression (2.5) described on page 3 of non-patent document 1, in the plane stress assumption, the stress σ parallel to the film_x、σ_yStrain epsilon in the thickness direction of the film_zThere is a relationship between the young's modulus E and the poisson ratio ν of the material of the membrane, which is expressed as follows.

ε_z＝－ν/E(σ_x+σ_y) (formula 26)

Further, it is known that when the formula (2.7) of non-patent document 1 is substituted into the formula (2.6) described on page 3 of non-patent document 1, the stress σ parallel to the film is generated_x、σ_yStrain epsilon with film_x、ε_yThere are the followingAnd (4) relationship.

[ mathematical formula 6]

Using the above (formula 27) and (formula 28), the (formula 26) can be rewritten as follows.

[ math figure 7]

That is, the strain ε in the thickness direction of the film_zExpressed as a function independent of young's modulus E. Here, when C ═ v/(1-v) is preset, C can be represented as follows according to (equation 29) and (equation 25).

C＝(1－S₀/S)/(ε_x+ε_y) (formula 30)

Here, S₀S is a function represented by y only, and ε_xAnd ε_yAnd is also a function that can be expressed by y alone according to (equation 17) or (equation 19).

Thus, the poisson ratio ν can be calculated from the ellipticity y. The ellipticity y corresponds to the coefficient of the yolk. Fig. 2 is a graph showing the relationship between the yolk coefficient H/D and the poisson ratio ν. In addition, in the range of the yolk coefficient > 0.2 which is often used for yolk, it can be said that the poisson's ratio ν is approximately constant in the vicinity of 0.30.

< method for determining energy of strain >

Next, the energy V of strain required for obtaining the potential energy U of the yolk described later is calculated_EThe method of (3) will be described. Generally, it is known that the energy V of the strain of the elastomer_EIs the energy density epsilon per unit volume of strain of the whole elastomer^TD ∈ is integrated, and can be expressed as follows according to expression (2.8) described on page 3 of non-patent document 1.

[ mathematical formula 8]

It is known that, in the case of planar stress, the energy density ε of the strain^TD ε is as follows, when it is expanded^TD ∈ can be expressed as (expression 32).

[ mathematical formula 9]

ε_xAnd ε_yIs a value independent of the position on the yolk membrane. Therefore, when the volume ST of the whole yolk membrane is used for (equation 31), the energy V of the strain of the elastic body_ECan be expressed as follows.

V_E＝1/2·STε^TD epsilon (formula 33)

Since the volume of the yolk membrane is constant throughout the deformation from the spherical body to the flat rotational ellipsoid, there is a relationship (formula 24) between the surface area S of the yolk and the thickness T of the yolk membrane. Therefore, (equation 33) can be rewritten as follows.

V_E＝1/2·S₀T₀ε^TD ε (formula 34)

Substituting (equation 32) into (equation 34) yields the energy V of the strain of the elastic body_ECan be expressed as follows.

[ mathematical formula 10]

< potential energy of yolk >

Next, a method of determining the potential energy U of the yolk will be described. Here, the potential energy U of the yolk is determined by the energy V of the strain_EAnd the sum of gravitational potential energy. As for the potential energy of gravity,mgb can be expressed by using the weight m of the yolk, the gravitational acceleration g, and the height b of the center of gravity of the yolk. Thus, the potential energy U of the yolk can be expressed by the following equation.

U＝V_E+ mgb (formula 36)

When (formula 35) and (formula 9) are substituted into (formula 36), they can be expressed as follows.

[ mathematical formula 11]

From this the potential energy U of the yolk can be calculated from the ellipticity y corresponding to the yolk coefficient. The energy V of the strain is graphically shown in FIG. 3_EThe gravitational potential energy mgb, the potential energy U of the yolk and the yolk coefficient y. Here, as an example, the relationship is shown for yolk of a typical egg having a yolk weight of 20g, a yolk membrane thickness of 15 μm, a young's modulus E of 1.3MPa, and a poisson's ratio v of 0.3. As shown in FIG. 3, it can be seen that as the yolk coefficient y becomes smaller, the gravitational potential energy mgb decreases, and the strain energy V decreases_EBecomes larger. Therefore, it is known that the potential energy U of the yolk has a minimum value

< relationship between shape parameter in equilibrium state and value of material mechanics property of yolk membrane >

Finally, the product (═ ET) of the young's modulus of the yolk membrane and the thickness of the yolk membrane, which is one of the physical property values relating to the elasticity of the yolk membrane₀) The method of (3) will be described. When the potential energy U is minimum, the yolk membrane becomes a balanced state. The balanced state is a state in which the restoring force to restore the elongation of the yolk membrane and the force to expand the yolk by gravity are balanced. Thus, the following calculations are made

The yolk factor y at equilibrium can be determined.

[ mathematical formula 12]

When this equation (38) is considered as the unknown constant ET₀The equation (2) can be expressed as follows.

[ mathematical formula 13]

The weight m of the yolk can be expressed as follows using the density ρ of the yolk.

Where m is ρ V (formula 40)

Surface area S of yolk in initial state₀Can be represented by the following formula.

S₀＝4πa₀ ²(formula 41)

In the above-mentioned (equation 40) and (equation 41), when v (constant value) explained in relation to (equation 3) is used for expression, mg/S for a part constituting (equation 39)₀The following equation can be derived.

mg/S₀＝1/3v^1/3ρ g (formula 42)

When (equation 42) is substituted into (equation 39), the unknown constant ET₀Can be expressed as follows.

[ mathematical formula 14]

Thus, the unknown constant ET₀Can be calculated from the ellipticity y and the volume v corresponding to the coefficient of the yolk. In fig. 4, a yolk coefficient y and an unknown constant ET are graphically shown with a yolk weight m as a parameter in a state where the poisson's ratio v is assumed to be 0.30₀The relationship (2) of (c). Furthermore, an unknown constant ET₀Referred to herein as the "spring constant of the yolk membrane". Fig. 4 shows, as an example, a graph in the case where the egg yolk weight m is 15g, a graph in the case where the egg yolk weight m is 20g, and a graph in the case where the egg yolk weight m is 25 g.

In general, it is known that when a square film of a material having a Young's modulus E is used, the "spring" is oftenWhen the number "K" is given, the thickness of the film can be represented by T, and K is ET. Thus, in determining ET₀In this case, a small piece of the yolk membrane was sampled to obtain a spring constant in the case of a spring having a thin membrane. Therefore, ET represented by (formula 43)₀The elasticity of the yolk membrane can be evaluated.

ET calculated as above₀The Young's modulus E of the yolk membrane and the thickness T of the yolk membrane are obtained as physical properties determined by the structure of the fibrous structure of the yolk membrane and the strength of the bond between the fibers₀Product of ET₀The formula (2) is calculated. In general, the permeability of a membrane formed of fibrous tissue is a function of "the density of the meshes of the fibrous tissue" and "the product of the thickness of the membrane". ET when the Young's modulus E is proportional to the density of the mesh of the fibrous structure₀In addition to the explanation of the spring constant representing the elasticity of the membrane, it can also be interpreted as representing the "degree of impermeability" of the membrane. Thus, ET₀A decrease in (b) means an increase in the permeability of the membrane.

In the case of egg yolk membranes, if ET₀When the amount is decreased, the amount of permeation is increased, and the substances in the yolk leak out to the yolk. Therefore, in the case of the yolk membrane, the permeability of the yolk membrane through which the substances in the yolk permeate to the outside is ET₀The leakage of nutrients from the egg yolk is increased, and the bacteria are promoted to proliferate. Thus, the ability to defend/inhibit bacterial growth can be evaluated.

There is a relationship that the yolk weight m is equal to the product of the volume V of the yolk and the density ρ (constant) of the yolk, and as shown in fig. 4, even ET corresponding to the same elasticity of the yolk membrane₀The same value as in (1), the measured value of the yolk coefficient becomes smaller if the yolk volume is larger, and the measured value of the yolk coefficient becomes larger if the yolk volume is smaller. Therefore, only observing the measured value of the yolk coefficient does not allow an accurate evaluation of the state of the yolk membrane. Therefore, it is considered to determine a yolk conversion factor obtained by converting the measured yolk factor into a yolk factor having a yolk with a reference volume, assuming that the size (volume) of the yolk to be the reference is set. The volume of the yolk to be a reference, for example, canIt is sufficient to set the volume of the yolk in the case where the weight of the yolk is 20 g.

Specifically, in calculating ET₀In the expression (b), the portion not dependent on v is represented as g (y) as follows.

[ mathematical formula 15]

ET₀＝v^2/3G(y)

When the reference yolk volume is w and the yolk conversion coefficient is y ^ the yolk volume can be expressed as follows.

w^2/3G(y^)＝v^2/3G(y)(＝ET₀) (formula 45)

Here, when the inverse function of G is set to F, the yolk conversion coefficient y ^ can be expressed as follows.

y^＝F({v^2/3/w^2/3G (y)) (formula 46)

As described above, as an application of the theory of calculating the physical property value related to the elastic force of the yolk membrane, the yolk conversion coefficient from which the influence of the volume or weight of the yolk is removed can be calculated from the diameter of the yolk and the height of the yolk measured in the state after the egg is opened. The present invention can be used in an egg quality evaluation method for calculating the yolk conversion coefficient, an egg quality evaluation device including a yolk conversion coefficient calculation unit for calculating the yolk conversion coefficient, or a program for realizing, in a computer, a function of calculating the yolk conversion coefficient without influence of the volume or weight of the yolk from the diameter of the yolk and the height of the yolk measured in the egg-opened state.

< this embodiment >

Hereinafter, an egg quality evaluation device and an egg quality evaluation method according to an embodiment of the present invention will be described with reference to fig. 5, 6, 7, and the like.

As shown in fig. 5 and 6, an egg quality evaluation device 1 according to one embodiment is an example of an egg quality evaluation method for calculating a physical property value relating to elasticity of a yolk membrane from a diameter D of a yolk Y and a height H of the yolk Y measured in a state after opening an egg, and includes a yolk diameter measuring unit 2, a yolk height measuring unit 3, and a physical property value calculating unit 4.

As shown in fig. 5 and 6, the yolk diameter measuring section 2 measures the diameter D of the yolk Y. Specifically, the yolk diameter measuring unit 2 measures the diameter D of the yolk Y in a state of being placed on a dish together with the egg white W. The yolk diameter measuring unit 2 includes a light emitting unit 21 and a light receiving unit 22, and acquires side shape data of the egg to be examined. The light emitting unit 21 is provided on one side of the tray and irradiates parallel light toward the egg to be examined. The light receiving part 22 is provided on the other side of the tray and receives light irradiated from the light emitting part 21. In fig. 5 and 6, the path of light is indicated by a two-dot chain line. The yolk diameter measuring unit 2 is not limited to this as long as it is configured to be able to measure the yolk diameter, and for example, the yolk diameter may be measured using an image of the yolk taken from above. In addition, the radius of the yolk may also be measured.

As shown in fig. 5 and 6, the yolk height measuring part 3 measures the height H of the yolk Y. Specifically, the yolk height measuring unit 3 measures the height H of the yolk Y in a state of being placed on a dish together with the egg white W. The yolk height measuring unit 3 includes a light emitting unit 31 and a light receiving unit 32, and acquires side shape data of the egg to be examined. The light emitting unit 31 is provided on one side of the tray and irradiates parallel light toward the egg to be examined. The light receiving part 32 is provided at the other side of the dish, and receives the light irradiated from the light emitting part 31. In one embodiment, the light emitting part 21 of the yolk diameter measuring part 2 also doubles as the light emitting part 31 of the yolk height measuring part 3. The light receiving unit 22 of the yolk diameter measuring unit 2 also serves as the light receiving unit 32 of the yolk height measuring unit 3. The yolk height measuring unit 3 is not limited to this as long as it is configured to measure the yolk height.

As shown in fig. 5 and 6, the physical property value calculating unit 4 calculates the physical property value related to the elasticity of the yolk membrane from the diameter D of the yolk Y measured by the yolk diameter measuring unit 2 and the height H of the yolk Y measured by the yolk height measuring unit 3. In one embodiment, as suchThe physical property values can be calculated from the Young's modulus E of the yolk membrane and the thickness T of the yolk membrane₀Product of ET₀The numerical value (physical property value) shown and the numerical value (physical property value) shown by the poisson's ratio ν of the yolk membrane. As the physical property value relating to the elasticity of the yolk membrane, only one of the two numerical values may be calculated.

The physical property value calculation unit 4 is a dedicated or general-purpose computer such as a CPU, an internal memory, an input/output interface, and an AD conversion unit. The CPU and other peripheral devices cooperate with each other in accordance with the program stored in the internal memory, thereby functioning as the physical property value calculation unit 4. The program includes a program for causing a computer to realize the following functions: the physical property value related to the elasticity of the yolk membrane was calculated from the diameter D of the yolk Y and the height H of the yolk Y measured in the state after the egg was opened. The program of the egg quality evaluation device 1 according to the embodiment includes, in addition to the function, a program for realizing the following functions: the diameter D of the yolk Y and the height H of the yolk Y measured in the state after the egg is opened are obtained.

Next, an example of data processing by the physical property value calculating unit 4 will be described with reference to a flowchart shown in fig. 7.

First, the physical property value calculation unit 4 acquires data on the diameter D of the yolk Y and the height H of the yolk Y measured in the opened state (step S1). In the egg quality evaluation apparatus 1 according to one embodiment, the light receiving units 22 and 32 receive light emitted from the light emitting units 21 and 31, part of which is blocked by the egg to be inspected. Therefore, the property value calculating unit 4 obtains the shape of the side surface of the egg to be examined from the electric signals obtained from the light receiving units 22 and 32. Specifically, the side shape data of the yolk Y portion (the diameter D of the yolk Y and the height H of the yolk Y) was obtained.

Next, the physical property value calculation unit 4 calculates the major radius a and the minor radius b of the yolk Y using the data of the diameter D of the yolk Y and the data of the height H of the yolk Y acquired in step S1 (step S2). The major radius a can be calculated from the equation (a ═ 1/2D) using the diameter D of the yolk. The short radius b can be calculated from the formula (b ═ 1/2H) using the height H of the yolk.

Next, the physical property value calculation unit 4 calculates the volume V of the yolk using the data of the major radius a and the data of the minor radius b of the yolk Y calculated in step S2 (step S3). The volume V can use a long radius a and a short radius b and is in accordance with the formula (V-4/3 pi a)²b) And (6) performing calculation.

Next, the physical property value calculating unit 4 calculates the yolk coefficient Y using the data of the major radius a and the data of the minor radius b of the yolk Y calculated in step S2 (step S4). The yolk coefficient y can be calculated using the long radius a and the short radius b according to the formula (y ═ b/a). This step S4 may be performed before step S3.

Next, the property value calculation unit 4 calculates poisson' S ratio ν of the yolk Y using the data of the yolk coefficient Y calculated in step S4 (step S5). In the internal memory, graph data or a functional expression defining a relationship between the yolk coefficient y and the poisson ratio ν is stored in advance. As the graph data, for example, graph data as shown in the graph of fig. 2 is stored. As the functional formula, a functional formula (ν ═ C/(C +1), where C is shown in (formula 30)) is stored. When the graph data is stored, the physical property value calculation unit 4 searches the graph data using the yolk coefficient y as a key to obtain the poisson ratio ν. When a functional expression is stored, the property value calculation unit 4 substitutes the yolk coefficient y into the functional expression to obtain the poisson ratio ν.

Next, the physical property value calculating unit 4 calculates the spring constant E · T of the yolk membrane using the data of the volume V of the yolk Y calculated in step S3, the data of the yolk coefficient Y calculated in step S4, and the data of the poisson' S ratio ν of the yolk Y calculated in step S5₀(product of Young' S modulus of yolk membrane and thickness of yolk membrane) (step S6). In the internal memory, three components of the volume V of the yolk, the coefficient y of the yolk and the Poisson's ratio V, and the spring constant E.T of the yolk membrane are stored in advance₀A functional expression of the relationship (for example, expression 43). The physical property value calculating section 4 calculates the volume V of the yolk Y (or the weight m of the yolk Y (volume V of the yolk Y. times. specific gravity. rho (1.02)) and the coefficient Y of the yolkAnd Poisson's ratio v is substituted into the function formula to obtain the spring constant E.T of the yolk membrane₀。

< modification 1 >

Note that, in step S6, for example, graph data as shown in fig. 4 may be used. In this case, the graph data shown in fig. 4 is stored in the internal memory in advance as the spring constant E · T that defines the yolk coefficient y and the yolk membrane with the yolk weight m (or the yolk volume V) as a parameter₀Graph data of the relationship between. The physical property value calculation unit 4 searches the graph data using the volume V of the yolk Y (or the weight m of the yolk Y (volume V × specific gravity ρ (1.02)) and the yolk coefficient Y as keywords, and thereby obtains the spring constant E · T of the yolk membrane₀. In modification 1, the poisson ratio ν of the egg yolk is assumed to be constant (ν is 0.3). In this case, step S5 for calculating the poisson ratio ν can be omitted.

< modification 2 >

As another modification, the spring constant E · T of the yolk membrane may not be calculated₀Only the poisson's ratio ν is calculated as a physical property value relating to elasticity of the egg yolk membrane. In this case, in step S2, the physical property value calculation unit 4 calculates the major radius a and the minor radius b of the yolk Y, and thereafter, the processing for calculating the volume V of the yolk Y defined in step S3 is not performed, and the processing for calculating the yolk coefficient Y defined in step S4 may be performed.

< Effect of the present embodiment >

As described above, according to the egg quality evaluation method (egg quality evaluation device) of the present embodiment, the physical property value relating to the elasticity of the yolk membrane can be calculated from the diameter D of the yolk Y and the height H of the yolk Y measured in the state after the egg is opened. Thus, the elasticity of the yolk membrane can be evaluated from the shape data of the yolk without breaking the yolk membrane. Furthermore, the evaluation of the elasticity of the egg yolk membrane correlates with the evaluation of the defensive and inhibitory ability against bacterial proliferation. That is, the yolk membrane becomes brittle and less elastic, and nutrients such as iron contained in the yolk, which is rich in nutrients, move, and if bacteria are present in the egg white, the bacteria rapidly proliferate in the egg.

In addition, in separating egg white from egg yolk, it is desirable that the elasticity of the egg yolk membrane is high, and therefore, in the conventional method, the quality of the egg yolk membrane is evaluated based on the egg yolk factor. As a disadvantage of this method, there is a point that the difference in the volume of the yolk is not considered. Specifically, when two yolk films having the same quality but different volumes were placed on a tray and evaluated and compared, the yolk having a larger volume became flatter due to its own weight larger than that of the yolk having a smaller volume, and as a result, the yolk factor became smaller.

Compared to the conventional method, the egg quality evaluation method (egg quality evaluation device) according to the present embodiment can provide a more accurate standard of the quality of the yolk membrane without the influence of the weight m (or volume V) of the yolk Y. Such a yolk membrane can be evaluated more accurately than conventional methods, and therefore, has a high value of use in evaluating whether or not the incorporation of a feed for strengthening the yolk membrane is suitable, for example.

According to the egg quality evaluation method (egg quality evaluation device) of the present embodiment, the product E · T of the young's modulus of the yolk membrane and the thickness of the yolk membrane can be calculated₀As an example of the physical property value relating to the elasticity of the yolk membrane. This value can be said to be the amount of force required to stretch a square yolk membrane cut into 1cm (unit length) per unit length.

According to the egg quality evaluation method (egg quality evaluation device) of the present embodiment, the poisson's ratio of the yolk membrane can be calculated as another example of the physical property value relating to the elasticity of the yolk membrane.

The egg quality evaluation device 1 of the present embodiment includes a yolk diameter measuring unit 2, a yolk height measuring unit 3, and a physical property value calculating unit 4. In the yolk diameter measuring section 2, the diameter D of the yolk Y is measured. In the yolk height measuring section 3, the height H of the yolk Y is measured. The physical property value calculating unit 4 calculates a physical property value related to elasticity of the yolk membrane from the diameter D of the yolk Y measured by the yolk diameter measuring unit 2 and the height H of the yolk Y measured by the yolk height measuring unit 3. Therefore, the operations from the measurement of the diameter D and the height H of the yolk Y to the evaluation of the egg quality can be completed with one apparatus.

Further, as a program used in the egg quality evaluation device 1, a program for causing a computer to realize a function of acquiring the diameter D of the yolk Y and the height H of the yolk Y measured in a state after opening an egg, and a function of calculating a physical property value relating to elasticity of the yolk membrane from the diameter D of the yolk Y and the height H of the yolk Y is conceivable. By adopting such a procedure, the functions described in the present embodiment can be added to the measuring device for the diameter D and the height H of the yolk Y.

The present invention is not limited to the above embodiments.

The physical property value related to the elasticity of the yolk membrane may be a bulk modulus, a rigidity modulus (shear elastic modulus, transverse elastic coefficient, shear elastic coefficient, second-order lame constant), a first-order lame constant, or the like, in addition to the above physical property values (spring constant, poisson's ratio). This is because it is known that, when two physical property values are determined among the physical property values relating to the elastic force, the other 3 physical property values can be mutually converted.

The method of measuring the diameter of the yolk is not limited to the method described in the present embodiment, and various methods known in the art can be applied. Also, as for the method of measuring the height of the yolk, various methods known in the art can be applied. For example, the egg quality evaluation device may have at least the following functions: the diameter of the yolk and the height of the yolk measured in the state after the egg is opened are at least obtained by some methods, and the physical property value related to the elasticity of the yolk membrane is calculated based on the diameter of the yolk and the height of the yolk. In addition, the egg quality evaluation device may be one in which numerical values relating to the diameter of the yolk and the height of the yolk are directly input. In this case, at least one of a measuring unit that measures the diameter of the yolk and a measuring unit that measures the height of the yolk may be provided outside the egg quality evaluating apparatus.

In the above embodiment, the case where the quality of the yolk, which is opened and placed on the plate together with the white, is evaluated was described. As the egg quality evaluation method, the egg white and the egg yolk may be separated, and the quality of the egg yolk may be evaluated in a state where only the egg yolk is placed on a tray. In the former case, measurement can be performed without separating the egg white and the egg yolk, and therefore, it is not necessary to take much effort, but it is necessary to consider a force of pressing the egg yolk from the egg white side and a force of pressing the egg yolk from the egg white side. In contrast, a program may be used in which a correction based on the influence of egg white or the like is added to the physical property value relating to the elastic force of the egg yolk membrane.

The embodiments disclosed herein are examples, and are not limited to these. The scope of the present invention is not defined by the above description, and it should be understood that the scope of the present invention is defined by the claims and includes all modifications equivalent in meaning and scope to the claims.

Industrial applicability

The present invention can be used for an egg quality evaluation method, an egg quality evaluation device, and a program for evaluating the quality of egg contents.

Description of the reference numerals

1. An egg quality evaluation device; 2. a yolk diameter measuring part; 3. a yolk height measuring part; 4. a physical property value calculation unit; D. the diameter of the yolk; H. the height of the yolk.