A Non-Destructive Deep Learning–Based Method for Shrimp Freshness Assessment in Food Processing

作者：Dongyu Hao, Cunxi Zhang, Rui Wang, Qian Qiao, Linsong Gao, Jin Liu, Rongsheng Lin · 发表于：Processes · 年份：2025 · DOI：10.3390/pr13092895 · 被引用次数：3 · 研究领域：Meat and Animal Product Quality、Identification and Quantification in Food、Spectroscopy and Chemometric Analyses

Maintaining the freshness of shrimp is a critical issue in quality and safety control within the food processing industry. Traditional methods often rely on destructive techniques, which are difficult to apply in online real-time monitoring. To address this challenge, this study aims to propose a non-destructive approach for shrimp freshness assessment based on imaging and deep learning, enabling efficient and reliable freshness classification. The core innovation of the method lies in constructing an improved GoogLeNet architecture. By incorporating the ELU activation function, L2 regularization, and the RMSProp optimizer, combined with a transfer learning strategy, the model effectively enhances generalization capability and stability under limited sample conditions. Evaluated on a shrimp image dataset rigorously annotated based on TVB-N reference values, the proposed model achieved an accuracy of 93% with a test loss of only 0.2. Ablation studies further confirmed the contribution of architectural and training strategy modifications to performance improvement. The results demonstrate that the method enables rapid, non-contact freshness discrimination, making it suitable for real-time sorting and quality monitoring in shrimp processing lines, and providing a feasible pathway for deployment on edge computing devices. This study offers a practical solution for intelligent non-destructive detection in aquatic products, with strong potential for engineering applications.