Detection of salt content in pickled duck eggs based on X-ray imaging

1. To solve the problem of difficult real-time detection of salt content in the process of salted duck egg preservation, X-ray imaging technology (including digital radiography technology DR and computed tomography technology CT) was adopted to explore non-destructive detection methods for salt content in salted eggs.2. By analysing the differences in greyscale values of DR images of saltwater samples with different salinities, the feasibility of DR technology in quantitative detection of salt content in salted eggs was verified. The greyscale changes of DR under different preservation times were used to create a linear quantitative model of greyscale-salinity (Validation R2 = 0.96). This was established using image subtraction combined with CT technology allowing the spatial distribution characteristics of salt diffusion from albumen to yolk in salted eggs to be assessed.3. The results showed that X-ray imaging technology can realise efficient non-destructive detection of salt content in eggs, providing an important basis for optimising the high-pressure pulsating preservation process.4. This study improved the production efficiency and quality of salted eggs. It provided theoretical support and practical guidance for the technological innovation of non-destructive detection and the optimisation of preservation technology in the salted egg industry.