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冷鲜羊肉品质的高光谱成像无损检测 被引量:8

Nondestructive detection of quality of chilled mutton using hyperspectral imaging technique
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摘要 利用400~1000nm可见近红外高光谱成像系统对冷鲜羊肉蛋白质含量、嫩度、pH进行无损检测研究。采集冷鲜羊肉表面的高光谱散射图像,提取样本感兴趣区域的反射光谱曲线获得原始数据。先对原始光谱预处理并建立偏最小二乘回归(PLSR)模型,优选最佳预处理方法,后采用正自适应加权算法(CARS)和连续投影算法(SPA)提取特征波长,建立不同特征波长下各品质参数的PLSR预测模型。结果表明:利用原始光谱建立的冷鲜羊肉蛋白质、嫩度和pH的PLSR模型均优于经过光谱预处理所建PLSR模型;在不同波长下建立预测模型,OS—PLSR光谱模型对冷鲜羊肉蛋白质含量预测效果最佳,Rp=0.869,RMSEP=0.097;建立的SPA—PLSR光谱预测模型对pH预测效果理想,Rp=0.958,RMSEP=0.067;CARS—PLSR光谱预测模型对嫩度的预测能力较高,Rp=0.862,RMSEP=0.706。研究表明:利用可见近红外高光谱技术对冷鲜羊肉品质进行快速无损检测是可行的。 Visible/near infrared hyperspectral imaging system ranging from 400 nm to 1000 nm was investigated for non-destructive determination of protein content, pH value and tenderness in chilled mutton. Collected the hyperspectral scattering image of chilled mutton and extracted the reflectance spectrum at range of interest.Firstly, the partial least squares regression (PLSR) model was established by the pretreatment of original spectrum to prefer the best pretreatment method.Then, the successive projections algorithm (SPA) and competitive adaptive reweighed sampling (CARS)were used to select characteristic wavelengths,the PLSR prediction models of protein content,pH value and tenderness under the characteristic wavelengths were set up and analyzed. The results showed that using original spectrum to establish OS- PLSR models for predicting protein content, pH value and tenderness were better than the PLSR models constructed by pretreatment spectrum;the PLSR prediction model of protein content under full wavelengths has the best effect, the correlation coefficient of prediction (Rp) and the predict root mean square error( RMSEP) were 0.869 and 0.097.The result of SPA-PLSR model for predicting pH value was ideal and RP value was 0.958, RMSEP value was 0.067.The result of CARS-PLSR model for predicting tenderness has high predictive power and the RP value was 0.862,RMSEP value was 0.706.Therefore,visible/near infrared hyperspectrat imaging technology is feasible for non- destructive determination of protein content, pH value and tenderness in chilled mutton.
机构地区 宁夏大学农学院
出处 《食品工业科技》 CAS CSCD 北大核心 2016年第22期84-89,共6页 Science and Technology of Food Industry
关键词 高光谱成像技术 冷鲜羊肉 品质 无损检测 偏最小二乘回归 hyperspectral imaging technique chilled mutton quality nondestructive detection partial least squares regression
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