CN113483888B - Baked food oriented spread Chen Zhaoming light quality evaluation method and system - Google Patents
Baked food oriented spread Chen Zhaoming light quality evaluation method and system Download PDFInfo
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- CN113483888B CN113483888B CN202110658641.6A CN202110658641A CN113483888B CN 113483888 B CN113483888 B CN 113483888B CN 202110658641 A CN202110658641 A CN 202110658641A CN 113483888 B CN113483888 B CN 113483888B
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- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000013441 quality evaluation Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000009826 distribution Methods 0.000 claims abstract description 13
- 230000003595 spectral effect Effects 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims description 34
- 238000005286 illumination Methods 0.000 claims description 19
- 238000001228 spectrum Methods 0.000 claims description 12
- 238000012512 characterization method Methods 0.000 claims description 8
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 7
- 238000004364 calculation method Methods 0.000 claims description 3
- 238000011156 evaluation Methods 0.000 description 15
- 238000002474 experimental method Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 3
- 241000220223 Fragaria Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000005375 photometry Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000004300 dark adaptation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01J—MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRARED, VISIBLE OR ULTRAVIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
- G01J1/00—Photometry, e.g. photographic exposure meter
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01J—MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRARED, VISIBLE OR ULTRAVIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
- G01J3/00—Spectrometry; Spectrophotometry; Monochromators; Measuring colours
- G01J3/46—Measurement of colour; Colour measuring devices, e.g. colorimeters
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- Spectroscopy & Molecular Physics (AREA)
- General Physics & Mathematics (AREA)
- Spectrometry And Color Measurement (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
The invention discloses a baked food oriented spread Chen Zhaoming light quality evaluation method and system, comprising the steps of measuring illuminance of a light source to be evaluated; judging whether the illuminance of the light source to be evaluated is in the illuminance range applicable to the invention; collecting spectral power distribution of a light source to be evaluated; calculating chromaticity coordinates of the light source to be evaluated in a uniform color space; judging whether the chromaticity coordinate of the light source to be evaluated is in the chromaticity coordinate range applicable to the invention; and for the light source to be evaluated, according to the illuminance and chromaticity coordinates of the light source, the corresponding estimated value is obtained by combining the light quality estimation model, so that the representation of the light quality of the baked food spread Chen Zhaoming is realized.
Description
Technical Field
The invention belongs to the technical field of LED intelligent illumination, and particularly relates to a baked food-oriented method and a baked food-oriented system for evaluating the light quality of a spread Chen Zhaoming.
Background
In recent years, the fourth-generation illumination light source LED has remarkable advantages in the aspects of luminous efficiency, service life, energy conservation, environmental protection and the like, and has been widely applied to daily life and industrial production. Meanwhile, due to the technical characteristics of adjustable light color, the intelligent display Chen Zhaoming is possible, and the intelligent display Chen Zhaoming is widely applied to the field of various display illumination.
Along with the promotion of national economy, people attach more importance to food culture, and bread and cake become important components of people's daily diet due to the characteristics of rich nutrition, convenient eating, delicious taste and the like. With the increase of market competition, merchants explore various ways to attract consumers and promote consumption in order to improve the competitiveness. The optimizing of the design of the baked goods display Chen Zhaoming is an important aspect, and the scientific and reasonable display Chen Zhaoming can stimulate the purchase desire of consumers and improve the product competitiveness of merchants.
However, no method has emerged at the present stage to purposefully evaluate baked goods display Chen Zhaoming based on the bread and cake characteristics, respectively. Light quality evaluation related researches facing to baked goods display Chen Zhaoming are currently blank.
In view of the above problems, a technical solution is needed to provide a targeted light quality characterization and evaluation for baked goods spread Chen Zhaoming, thereby providing guidance for the design of baked goods spread Chen Zhaoming.
Disclosure of Invention
The invention aims to solve the problems in the background art and provides a baked food oriented spread Chen Zhaoming light quality evaluation method and system.
The technical scheme of the invention is to provide a baked food oriented spread Chen Zhaoming light quality evaluation method, which comprises the following steps:
step 1, measuring the illuminance E of a light source to be evaluated;
step 2, judging whether the illuminance E of the light source to be evaluated is in the illuminance range applicable to the invention, namely judging whether a is less than or equal to E and less than or equal to b is true, if not, the invention is not applicable, and if true, the next step is carried out;
step 3, measuring spectral power distribution of the light source to be evaluated;
step 4, calculating chromaticity coordinates u 'and v' of the light source to be evaluated in the uniform color space S;
step 5, judging whether the chromaticity coordinates u 'and v' of the light source to be evaluated are in the chromaticity coordinate range applicable to the invention, namely judging whether c is not less than or equal to u'd and e is not less than or equal to v' f is met, if not, the invention is not applicable, and if so, the next step is carried out;
step 6, inputting the illuminance E and chromaticity coordinates u 'and v' of the light source to be evaluated in the step 1 and the step 4 into two quantized models M for evaluating the light quality of the baked spread Chen Zhaoming constructed by the invention 1 And M 2 The value to be estimated of the purchase of the bread and the cake under the light source to be evaluated is obtained, and further the representation of the light quality of the baked food spread Chen Zhaoming is realized.
M 1 The model to be estimated is purchased for bread in the following specific form:
M 1 ＝-1.9746+1.0651*ln(E)+0.096*S-0.0057*S 2
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 1 The desired quantities are purchased for the bread, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
M 2 The model to be estimated is purchased for the cake, and the specific form is as follows:
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 2 The desired quantities are purchased for the cake, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
In step 2, a=400 and b=1200.
In step 3, the spectral power distribution of the light source to be evaluated obtained through measurement is subjected to 380nm-780nm wave band information.
Also, in step 4, the uniform color space S adopts the CIE1976UCS uniform color space.
In step 5, c=0.2078, d=0.2625, e=0.4839, and f= 0.5313.
The invention also provides a baked food oriented spread Chen Zhaoming light quality evaluation system, which comprises the following modules:
the light source illuminance information acquisition module to be evaluated is used for measuring illuminance E of the light source to be evaluated;
the illumination range judging module is used for judging whether the illumination E of the light source to be evaluated is in the illumination range applicable to the invention, namely judging whether a is less than or equal to E and less than or equal to b is true, and if not, not applying the invention;
the light source spectrum information acquisition module to be evaluated is used for measuring spectrum power distribution of the light source to be evaluated;
the chromaticity coordinate calculating module of the light source to be evaluated is used for calculating chromaticity coordinates u 'and v' of the light source to be evaluated in the uniform color space S;
the chromaticity coordinate range judging module is used for judging whether chromaticity coordinates u 'and v' of the light source to be evaluated are in a chromaticity coordinate range suitable for the invention, namely, judging whether c is not less than or equal to u 'and not more than or equal to d and e is not less than or equal to v' and not more than or equal to f are met, and if not, the invention is not suitable for the invention;
and the light quality evaluation module is used for evaluating the buying desire of the bread and the cake of the light source to be evaluated by adopting the two light quality evaluation models constructed by the invention, and measuring the light quality of the light source to be evaluated according to the output result. The realization method is that the illuminance and chromaticity coordinates of the light source to be evaluated are input into the two light quality estimation models constructed by the invention, and the corresponding estimated value is obtained through the light quality estimation models, so that the characterization of the performance of the light source to be evaluated Chen Zhaoming is realized.
The method comprises the following steps: inputting the illuminance E and chromaticity coordinates u 'and v' of the light source to be evaluated into two constructed quantitative models M for evaluating the light quality of the baked spread Chen Zhaoming 1 And M 2 Obtaining the estimated value of buying the bread and cake under the light source to be evaluated, thereby realizing bakingCharacterization of baked goods spread Chen Zhaoming light quality;
M 1 the model to be estimated is purchased for bread in the following specific form:
M 1 ＝-1.9746+1.0651*ln(E)+0.096*S-0.0057*S 2
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 1 Purchasing a value to be estimated for bread, wherein E is the illumination of a light source to be estimated, and u 'and v' are chromaticity coordinates of the light source to be estimated in a CIE1976UCS color space;
M 2 the model to be estimated is purchased for the cake, and the specific form is as follows:
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 2 The desired quantities are purchased for the cake, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
In the illuminance range determination module, a=400 and b=1200.
In addition, in the light source spectrum information acquisition module to be evaluated, 380nm-780nm wave band information is adopted for the measured light source spectrum power distribution to be evaluated.
In addition, in the light source chromaticity coordinate calculation module to be evaluated, the uniform color space S adopts CIE1976UCS uniform color space.
In the chromaticity coordinate range determination module, c=0.2078, d=0.2625, e=0.4839, and f= 0.5313.
Compared with the prior art, the invention has the following beneficial effects:
the technical scheme for evaluating the light quality of the spread Chen Zhaoming for the baked food provided by the invention is based on the photometry and colorimetry characteristics of a light source to be evaluated, and the two light quality evaluation models are taken as means, so that the comprehensive and accurate characterization of the light quality of the spread Chen Zhaoming for the baked food is realized, and a comprehensive and targeted evaluation method for the spread Chen Zhaoming for the baked food is provided for the field.
Drawings
FIG. 1 is a flow chart of an embodiment of the present invention;
FIG. 2 is a real-time photograph of an experimental visual environment in an embodiment of the invention.
Detailed Description
A specific description of embodiments of the invention is provided below with reference to the accompanying drawings.
The embodiment shown in fig. 1 provides a technical scheme for evaluating the light quality of the spread Chen Zhaoming for baked food, which relies on the photometry and colorimetry characteristics of a light source to be evaluated, and adopts two light quality evaluation models as means to realize comprehensive and accurate characterization of the light quality of the spread Chen Zhaoming for the baked food, so as to provide a comprehensive and targeted evaluation method for the spread Chen Zhaoming for the baked food in the field.
The embodiment adopts 15 LED light sources with different illumination and chromaticity coordinate combinations as the light sources to be evaluated, and the 3 illumination respectively are: 400lx,800lx,1200lx; the 5 chromaticity coordinates are respectively: (0.2620,0.5310), (0.2420,0.5145), (0.2280,0.5025), (0.2175,0.4935), (0.2083,0.4855); a pan of bread (hand-torn bun, croissant, rock-burned cheese, cream sandwich bun) and a pan of cake (triangle strawberry cake, triangle chocolate cake, square kalman orange cake, square strawberry cake) are used as Chen Wuti to be exhibited, and a psychophysical experimental result is used as a model test basis to explain the accuracy of the light quality evaluation method of Chen Zhaoming for baked food. It should be noted that the present invention is not limited to the above light sources and objects, and the method is equally applicable to other LED light sources or other breads and cakes.
When the technical scheme of the invention is implemented, the automatic operation can be realized by a person skilled in the art by adopting a computer software technology. The method flow provided by the embodiment comprises the following steps:
1) Measuring the illuminance E of a light source to be evaluated;
in an example, the illuminance of 15 LED light sources to be evaluated with different illuminance and chromaticity coordinate combinations were measured using an X-Rite i1 Pro 2 spectrophotometer.
2) Judging whether the illuminance E of the light source to be evaluated is in the illuminance range applicable to the invention, namely judging whether a is less than or equal to E and less than or equal to b is true, if not, the invention is not applicable, and if true, the next step is carried out;
in an embodiment, a=400, b=1200.
3) Measuring spectral power distribution of a light source to be evaluated, and adopting 380nm-780nm wave band information;
in an example, 15 LED light sources to be evaluated with different combinations of illuminance and chromaticity coordinates were measured for spectral power distribution using an X-Rite i1 Pro 2 spectrophotometer with a wavelength range of 380nm to 780nm.
4) Calculating chromaticity coordinates u 'and v' of the light source to be evaluated in the uniform color space S;
in the examples, u 'and v' of all light sources to be evaluated are calculated using the CIE1976UCS color space.
5) Judging whether the chromaticity coordinates u 'and v' of the light source to be evaluated are in the chromaticity coordinate range suitable for the invention, namely judging whether c is not less than or equal to u'd and e is not less than or equal to v' f is met, if not, the invention is not suitable for the invention, and if so, the next step is carried out;
in an embodiment, c=0.2078, d=0.2625, e=0.4839, f= 0.5313.
6) Inputting the illuminance E and chromaticity coordinates u 'and v' of the light source to be evaluated in 1) and 4) into two quantitative models M for evaluating the light quality of the baked spread Chen Zhaoming constructed by the invention 1 And M 2 The value to be estimated of the purchase of the bread and the cake under the light source to be evaluated is obtained, and further the representation of the light quality of the baked food spread Chen Zhaoming is realized.
M 1 The model to be estimated is purchased for bread in the following specific form:
M 1 ＝-1.9746+1.0651*ln(E)+0.096*S-0.0057*S 2
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 1 The desired quantities are purchased for the bread, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
M 2 The model to be estimated is purchased for the cake, and the specific form is as follows:
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 2 The desired quantities are purchased for the cake, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
To further confirm the technical advantages of the method in the aspect of the light quality evaluation of the baked food exhibited Chen Zhaoming, a psychophysical experiment is adopted, and the subjective evaluation value of the observer for the purchase desire of bread and cake obtained by the subjective experiment and the two light quality evaluation values M in 6) are calculated by a correlation coefficient R method 1 And M 2 PEARSON correlation coefficient between. The specific implementation is as follows: the 15 light sources to be evaluated are taken as experimental light sources, bread and cake are taken as objects to be displayed for experiments, and the specific experimental mode is as follows:
1) Experiments were performed in a darkroom with the above bread and cake as experimental objects, and the experimental objects were placed on a background plate (60 cm×60 cm), and an experimental visual environment real-time photograph is shown in fig. 2. The darkroom top was fitted with lighting hardware for generating the specified experimental light source. 2 observers were adjacently seated on a chair located at a distance of 50cm from the test object, and observed the test object.
2) In the experimental process, an observer needs to record the evaluation of each experimental scene in an experimental record table according to the evaluation rule. The evaluation rule is specifically as follows:
after the observer has observed the bread or cake sufficiently, the observer scores the purchase desire of the bread or cake on a scale of 1-9, 1 indicating that the purchase desire is very weak, 9 indicating that the purchase desire is very strong, and so on.
3) Experiments were performed by selecting 79 observers with normal vision, and each observer was subjected to the same treatment: the dark adaptation is performed long enough before the start of the experiment, at which time the experimenter introduces the experimental situation by way of dictation. During experiments, an observer evaluates each experimental scene according to the evaluation rule in the step 2), the experimental light source is randomly adjusted, and the observer is in a closed-eye state when the light source is replaced until the observer evaluates the last experimental scene. Subjective evaluation results of the observer's desire for bread and cake purchase were finally obtained as shown in tables 1 and 2.
TABLE 1 subjective evaluation score of observer's interest in bread purchase in examples
TABLE 2 subjective evaluation score of cake purchase desire by observer in examples
Subjective evaluation scores (shown in tables 1 and 2) of the observer's desire to purchase bread and cake can be obtained through the subjective experiments described above, and further calculated as two estimated light quality values M constructed in accordance with the present invention 1 And M 2 PEARSON correlation coefficient between. The results showed that the bread purchase desire subjective evaluation value and M 1 The correlation coefficient between the model estimated values is 0.98, and the subjective evaluation value of cake purchase desire and M 2 The correlation coefficient between the model estimated values is 0.97, which proves that the spread Chen Zhaoming light quality evaluation model for the baked food constructed by the invention(M) 1 And M 2 ) The method has extremely high accuracy, and further proves that the method has stronger technical advantages in the aspect of the evaluation of the light quality of the spread Chen Zhaoming oriented to baked foods.
The invention also provides a baked food oriented spread Chen Zhaoming light quality evaluation system, which comprises the following modules:
the light source illuminance information acquisition module to be evaluated is used for measuring illuminance E of the light source to be evaluated;
the illumination range judging module is used for judging whether the illumination E of the light source to be evaluated is in the illumination range applicable to the invention, namely judging whether a is less than or equal to E and less than or equal to b is true, and if not, not applying the invention;
the light source spectrum information acquisition module to be evaluated is used for measuring spectrum power distribution of the light source to be evaluated;
the chromaticity coordinate calculating module of the light source to be evaluated is used for calculating chromaticity coordinates u 'and v' of the light source to be evaluated in the uniform color space S:
the chromaticity coordinate range judging module is used for judging whether chromaticity coordinates u 'and v' of the light source to be evaluated are in a chromaticity coordinate range suitable for the invention, namely, judging whether c is not less than or equal to u 'and not more than or equal to d and e is not less than or equal to v' and not more than or equal to f are met, and if not, the invention is not suitable for the invention;
and the light quality evaluation module is used for evaluating the buying desire of the bread and the cake of the light source to be evaluated by adopting the two light quality evaluation models constructed by the invention, and measuring the light quality of the light source to be evaluated according to the output result. The realization method is that the illuminance and chromaticity coordinates of the light source to be evaluated are input into the two light quality estimation models constructed by the invention, and the corresponding estimated value is obtained through the light quality estimation models, so that the characterization of the performance of the light source to be evaluated Chen Zhaoming is realized.
The method comprises the following steps: inputting the illuminance E and chromaticity coordinates u 'and v' of the light source to be evaluated into two constructed quantitative models M for evaluating the light quality of the baked spread Chen Zhaoming 1 And M 2 Obtaining the value to be estimated of the purchase of the bread and the cake under the light source to be evaluated, and further realizing the characterization of the light quality of the baked food spread Chen Zhaoming;
M 1 the model to be estimated is purchased for bread in the following specific form:
M 1 ＝-1.9746+1.0651*ln(E)+0.096*S-0.0057*S 2
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 1 Purchasing a value to be estimated for bread, wherein E is the illumination of a light source to be estimated, and u 'and v' are chromaticity coordinates of the light source to be estimated in a CIE1976UCS color space;
M 2 the model to be estimated is purchased for the cake, and the specific form is as follows:
S＝25.43*e n
n＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 2 The desired quantities are purchased for the cake, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
In the illuminance range determination module, a=400 and b=1200.
In addition, in the light source spectrum information acquisition module to be evaluated, 380nm-780nm wave band information is adopted for the measured light source spectrum power distribution to be evaluated.
In addition, in the light source chromaticity coordinate calculation module to be evaluated, the uniform color space S adopts CIE1976UCS uniform color space.
In the chromaticity coordinate range determination module, c=0.2078, d=0.2625, e=0.4839, and f= 0.5313.
The specific implementation of each module corresponds to each step, and the invention is not repeated.
The specific embodiments described herein are offered by way of example only to illustrate the spirit of the invention. Those skilled in the art may make various modifications or additions to the described embodiments or substitutions thereof without departing from the spirit of the invention or exceeding the scope of the invention as defined in the accompanying claims.
Claims (2)
1. A baked food oriented spread Chen Zhaoming light quality evaluation method, characterized by comprising the following steps:
step 1, measuring the illuminance E of a light source to be evaluated;
in the step 1, 380nm-780nm wave band information is adopted for the measured spectral power distribution of the light source to be evaluated;
step 2, judging whether the illuminance E of the light source to be evaluated is within a set illuminance range, namely judging whether a is less than or equal to E and less than or equal to b is met, if not, exiting, and if so, carrying out the next step;
in step 2, a=400, b=1200;
step 3, measuring spectral power distribution of the light source to be evaluated;
step 4, calculating chromaticity coordinates u 'and v' of the light source to be evaluated in the uniform color space S;
in the step 4, the uniform color space S adopts CIE1976UCS uniform color space;
step 5, judging whether the chromaticity coordinates u 'and v' of the light source to be evaluated are in a set chromaticity coordinate range, namely judging whether c is not more than u 'and not more than d and e is not more than v' and not more than f are met, if not, exiting, and if yes, carrying out the next step;
in step 5, c=0.2078, d=0.2625, e=0.4839, f= 0.5313;
step 6, inputting the illuminance E and chromaticity coordinates u 'and v' of the light source to be evaluated in the step 1 and the step 4 into the two constructed quantitative models M for evaluating the light quality of the baked spread Chen Zhaoming 1 And M 2 Obtaining the value to be estimated of the purchase of the bread and the cake under the light source to be evaluated, and further realizing the characterization of the light quality of the baked food spread Chen Zhaoming;
M 1 the model to be estimated is purchased for bread in the following specific form:
M 1 ＝-1.9746+1.0651*ln(E)+0.096*S1-0.0057*S1 2
S1＝25.43*e n1
n1＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 1 Purchasing a value to be estimated for bread, wherein E is the illumination of a light source to be estimated, and u 'and v' are chromaticity coordinates of the light source to be estimated in a CIE1976UCS color space;
M 2 the model to be estimated is purchased for the cake, and the specific form is as follows:
S2＝25.43*e n2
n2＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 2 The desired quantities are purchased for the cake, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
2. A baked goods oriented spread Chen Zhaoming light quality evaluation system comprising the following modules:
the light source illuminance information acquisition module to be evaluated is used for measuring illuminance E of the light source to be evaluated;
in the light source spectrum information acquisition module to be evaluated, 380nm-780nm wave band information is adopted for the measured light source spectrum power distribution to be evaluated;
the illumination range judging module is used for judging whether the illumination E of the light source to be evaluated is in a set illumination range or not, namely judging whether a is less than or equal to E and less than or equal to b is met or not, and if not, exiting;
in the illuminance range judging module, a=400 and b=1200;
the light source spectrum information acquisition module to be evaluated is used for measuring spectrum power distribution of the light source to be evaluated;
the chromaticity coordinate calculating module of the light source to be evaluated is used for calculating chromaticity coordinates u 'and v' of the light source to be evaluated in the uniform color space S;
in the light source chromaticity coordinate calculation module to be evaluated, a CIE1976UCS uniform color space is adopted for the uniform color space S;
the chromaticity coordinate range judging module is used for judging whether chromaticity coordinates u 'and v' of the light source to be evaluated are in a set chromaticity coordinate range or not, namely, judging whether c is not less than u 'and not more than d and e is not less than v' and not more than f are met, and if not, exiting;
in the chromaticity coordinate range judging module, c=0.2078, d=0.2625, e=0.4839 and f= 0.5313;
the light quality evaluation module is used for evaluating the buying desire of the bread and the cake of the light source to be evaluated by adopting the two constructed light quality estimation models, and measuring the light quality of the light source to be evaluated according to the output result; the realization mode is that the illumination E and chromaticity coordinates u 'and v' of a light source to be evaluated are input into two constructed quantitative models M for evaluating the light quality of baked food spread Chen Zhaoming 1 And M 2 Obtaining the value to be estimated of the purchase of the bread and the cake under the light source to be evaluated, and further realizing the characterization of the light quality of the baked food spread Chen Zhaoming;
M 1 the model to be estimated is purchased for bread in the following specific form:
M 1 ＝-1.9746+1.0651*ln(E)+0.096*S1-0.0057*S1 2
S1＝25.43*e n1
n1＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 1 Purchasing a value to be estimated for bread, wherein E is the illumination of a light source to be estimated, and u 'and v' are chromaticity coordinates of the light source to be estimated in a CIE1976UCS color space;
M 2 the model to be estimated is purchased for the cake, and the specific form is as follows:
S2＝25.43*e n2
n2＝-747.45*u′ 2 -20.84*u′-490.95*v′ 2 +300.99*v′+722.2*u′*v′-66.75
wherein M is 2 The desired quantities are purchased for the cake, E is the illuminance of the light source to be evaluated, u 'and v' are the chromaticity coordinates of the light source to be evaluated in the CIE1976UCS color space.
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