臺灣博碩士論文加值系統

本研究以960nm紅外線穿透果糖溶液，並使用紅外線攝影機擷取穿透影像，再使用樹莓派(Raspberry Pi)中的Qt Creator及OpenCV函式庫進行影像處理提取RGB值，比較不同果糖濃度的吸收程度。
鑒於相關研究資料，果糖溶液與水在紅外線960nm波段吸收光譜有明顯差異，純水吸收率高於果糖，因此本研究利用紅外線攝影機拍攝果糖溶液之紅外線穿透影像，以5%為間隔製作5%~50%各個濃度的果糖溶液，再測量其紅外線穿透影像之RGB值。發現果糖濃度提升，960nm紅外線穿透率提高，所測得之(R, G, B)數值由(123, 104, 167)提高至(158, 133, 203)。

In this study, 960nm infrared penetration of fructose solution, and the use of infrared camera to capture the penetration of images, and then use Raspberry Pi Qt Creator and OpenCV library to do their image processing and extract RGB values, compare the absorption of different fructose concentration.
In view of the relevant research data, fructose solution in the near-infrared 960nm band absorption spectrum is significantly different, pure water absorption rate is higher than fructose, so this study using infrared camera fog sugar solution of infrared penetration image, 5% interval 5% 50% of the concentration of fructose solution, and then measure the infrared value of the infrared penetration of images, found that fructose concentration increased, 960nm infrared penetration increased, the measured RGB values from (123,104,167) increased to (158, 133,203).

摘要........................................................i
Abstract...................................................ii
誌謝......................................................iii
目錄.......................................................iv
表目錄.....................................................vi
圖目錄....................................................vii
第一章 緒論.................................................1
1.1 甜度檢測簡介............................................1
1.2 樹莓派介紹..............................................2
1.2.1 Raspberry Pi 詳細規格.................................3
1.3 Raspberry Pi環境建置....................................4
1.3.1 Raspberry Pi作業系統安裝..............................4
1.3.2 Qt Creator安裝........................................5
1.3.3 環境變數設定..........................................6
1.3.4 OpenCV函式庫設定......................................9
第二章 文獻探討............................................10
2.1 農業檢測及紅外線檢測相關文獻回顧.......................10
2.2 糖類的紅外線穿透光譜...................................11
2.2.1 960nm波段糖與水的吸收差異............................12
第三章 實驗方法與步驟......................................13
3.1 紅外線甜度檢測實驗流程圖...............................13
3.2 檢測設備及程式.........................................14
3.2.1 IR LED光源...........................................14
3.2.2 NoIR Camera 加工.....................................15
3.3 實驗架構...............................................17
3.3.1 果糖穿透實驗環境.....................................17
3.3.2 果糖溶液調配.........................................18
3.3.3 檢測介面.............................................19
3.3.4 水果反射實驗環境.....................................20
第四章 結果與討論..........................................21
4.1 不同濃度的果糖溶液之紅外線穿透RGB值....................21
4.2 西瓜原汁以IR LED照射各角度反射RGB值之強度..............29
4.3 果糖反射檢測...........................................34
4.4 紅色西瓜與黃色西瓜RGB值之差異..........................40
4.4.1 紅肉西瓜檢測.........................................40
4.4.2 黃肉西瓜檢測.........................................45
4.5 鹽水紅外線吸收測試.....................................50
第五章 結論................................................53
參考文獻...................................................54
Extended Abstract..........................................56
簡歷.......................................................59

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