基于MATLAB图像处理探究气泡酒的气泡特征

Evaluation of bubble characteristics of sparkling wine based on MATLAB image processing

为实现气泡酒气泡的量化分析以及探究气泡特征与CO 2含量之间的关系,通过相机采集气泡图像,经图像处理后,采用连通分量标记对气泡特征参数进行提取,以人工计数和Image J软件测量结果为参考,对识别出的气泡特征参数进行准确性验证,并通过对比2种气泡酒在不同拍摄时间下(30~300 s)其气泡特征参数,评价其可靠性。结果表明应用该方法识别30张图像的气泡数量以及72个气泡面积的平均误差率分别为3.62%和7.32%,通过对比分析气泡总数量(total number,TN)、气泡总面积(total area,TA)、单个气泡面积均值(average bubble area,ABA)、单个气泡最大面积(maximum area of bubbles,MBA)等参数发现,在270~300 s拍摄气泡稳定,无显著差异(P>0.05)。通过建立不同碳酸化程度的气泡酒模型探究在不同的气容量下气泡特征的变化规律,得出可能由于成核位点的限制,气泡数量在500 kPa有最大值;CO 2含量与气泡面积相关参数呈正相关关系。研究结果可为进一步探究气泡特征与气泡酒成分之间关系奠定基础。

In order to characterize the bubble characteristics of sparkling wine and explore the relationship between bubble characteristics and CO 2 content,bubble images of sparkling wine were collected by a camera,and after image processing,the bubble characteristic parameters were extracted by using connected component labeling.The accuracy of the identified bubble characteristic parameters was verified by using manual counting and Image J software measurement.The reliability of the method was further explored by comparing the bubble characteristic parameters of two commercial sparkling wines under different shooting times(30-300 s).The results showed that the average error rate of the method to identify the number of bubbles in 30 images and the area of 72 bubbles was 3.62%and 7.32%,respectively.By comparing and analyzing the total number,average bubble area,total area and maximum area of bubbles,it was found that bubbles taken in 270-300 s showed better stability and had no significant difference(P>0.05),and this method had high bubble characteristics evaluation ability.By establishing fruit wine models with different carbonation degrees,it was found that the numbers of bubble have a maximum value at 500 kPa,possibly due to the limitation of nucleation sites.The CO 2 content was positively correlated with the parameters related to bubble area.The bubble evaluation method proposed in this research can lay a foundation for further exploring the relationship between bubble characteristics and fruit wine components.