摘要
采用电子鼻技术对鸡蛋新鲜度进行评价,采用主成分分析处理电子鼻响应数据.为选取合适的电子鼻数据预处理方法,以主成分贡献率及马氏距离分辨力为指标,比较了4种数据预处理方法对电子鼻检测鸡蛋新鲜度准确性的差异,分析了产生差异的原因.结果表明:Z-标准化对电子鼻数据预处理的方法能较好地区分鸡蛋新鲜度差异.
The aroma of egg associated with the egg freshness evaluation by use of electronic nose was studied.The principal component analysis was applied to process the data.In order to choose the most appropriate method of data preprocessing,contribution of principal components and Mahalanobis distance discrimination power were selected as assessment index.Four methods of data processing were compared to study the effects on detecting egg freshness.The reason causing the differences was then analyzed.The results show that the Z-scores method is the best.
出处
《上海理工大学学报》
CAS
北大核心
2010年第6期584-588,共5页
Journal of University of Shanghai For Science and Technology
基金
科技部"863"计划资助项目(2007AA10Z213)
江苏省农业攻关资助项目(BE2007320)
中农-南农青年教师开放基金资助项目(NC2008004)
关键词
数据预处理
电子鼻
鸡蛋
新鲜度
评价
data pre-processing
electronic nose
egg
freshness
evaluation
