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Detection Of Salt Content In Pickled Duck Eggs Based On X-ray Imaging.

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Detection Of Salt Content In Pickled Duck Eggs Based On X-ray Imaging.

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

B Pan¹, Z Shi¹, L Ma¹

¹School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

British Poultry Science

|January 12, 2026

View abstract on PubMed

Summary

This summary is machine-generated.

X-ray imaging, including digital radiography (DR) and computed tomography (CT), offers a non-destructive method for real-time salt content detection in salted duck eggs. This technology enhances salted egg production efficiency and quality.

Keywords:

Salt detection X-ray imaging non-destructive detection quality control salted duck egg

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Area of Science:

Food Science
Non-destructive Testing
Imaging Technology

Background:

Real-time detection of salt content during salted duck egg preservation is challenging.
Existing methods may be destructive or lack real-time capabilities.
Optimizing preservation processes requires accurate salt content monitoring.

Purpose of the Study:

To explore non-destructive X-ray imaging techniques for real-time salt content detection in salted duck eggs.
To develop a quantitative model for salt content determination using greyscale values.
To assess salt diffusion patterns within salted eggs.

Main Methods:

Utilized digital radiography (DR) and computed tomography (CT) X-ray imaging.
Analyzed greyscale differences in DR images of saltwater samples with varying salinities.

Developed a linear quantitative model (greyscale-salinity) with R² = 0.96.

Employed image subtraction and CT for spatial salt diffusion analysis.

Main Results:

Verified the feasibility of DR for quantitative salt content detection in salted eggs.
Established a reliable linear quantitative model for salt content prediction.
Demonstrated the capability of X-ray imaging to assess salt diffusion from albumen to yolk.
Confirmed efficient and non-destructive salt content detection.

Conclusions:

X-ray imaging technology provides an effective non-destructive method for salt content detection in salted eggs.
The developed quantitative model supports real-time monitoring and process optimization.
This technology offers significant potential for improving salted egg production efficiency and quality.
Provides theoretical and practical guidance for innovation in non-destructive testing and preservation technologies in the salted egg industry.