Optimization of Food Quality Inspection Technology Based on Color Analysis 

Chengsong An, Birong An, Zhongwen Pan, Lihua Ou

Tianjin Agricultural University, Tianjin, 300384, China

Abstract: With the continuous development of food culture, the issue of food quality and safety has received constant attention. The operation process is easily affected by human factors and external light, resulting in low accuracy of inspection results, which is the main drawback of using traditional food quality inspection technology. In this regard, this paper designs a new food quality inspection and optimization technology. Through the preparation of the adsorption column, the food surface inspection sample is extracted; through the optimization and calibration of the chromatograph structure, high-precision chromatographic images are obtained, a color model is established based on the principle of color analysis technology, and the color characteristics of the extracted sample chromatographic image are determined to achieve high-precision food quality measurement. Experimental research shows that the newly designed food quality inspection technology based on color analysis is more accurate and has a shorter inspection time than traditional inspection technologies.

Keywords: Food quality; Sample extraction; Color characteristics