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基于计算机视觉与敲击振动融合技术检测鸭蛋壳强度（Duck Egg’s Shell Intensity Model Based on Fusion of Computer Vision and Impact Excitation）
鸭蛋 蛋壳强度 多传感器融合 数据关联
2009/9/11
通过对敲击振动特征频率矩阵变异系数和测定有裂纹蛋壳强度的探索性分析，获得鸭蛋壳强度特征频率的分离阈值λ=0.02。通过传感器数据关联，确定了进入模型的特征变量。采用后向消去法进行多元线性回归建立了无裂纹鸭蛋壳强度预测模型，结合蛋壳强度分离阈值得出基于特征层多传感器融合鸭蛋壳强度的系统模型。验证性试验表明该模型有较好适应性，对于各种颜色、形态鸭蛋的蛋壳强度都有较好的预测效果，误差均值小于3.1%，误...
Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis
Duck Egg White Hydrolysis Antioxidant Activities
2016/5/3
Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed w...
Incorporation of n-3 Long-chain Polyunsaturated Fatty Acids into Duck Egg Yolks
Tsaiya Duck Eicosapentaenoic Acid Docosahexaenoic Acid Fishy Flavor Duck Egg
2016/4/13
The objective of this experiment was to determine the effects of different levels of refined cod liver oil (RCLO) on laying performance, n-3 polyunsaturated fatty acids composition (n-3 PUFAs) and the...
Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg
yolk NaCl penetration gelation granulation
2010/11/23
Duck eggs treated with 1.0 N HCl up to 120 min to adjust the permeability of the shell were immersed in 26% NaCl (0-40 days) and subsequently heated at 85°C for 90 min to obtain the salted eggs in ord...