期刊论文

Effect of Sample Temperature on Near - Infrared Qualitative Analysis Models of Vegetable Oil

Zheng, X.

中文

中国粮油学报

1003-0174

2016

31

4

133-137

10.3969/j.issn.1003-0174.2016.04.027

2009BADB9B08:国家科技支撑计划 2013010501010147:武汉市科技攻关计划 2011206:武汉工业学院食品营养与安全重大培育专项

本校为第一且通讯机构

主要研究不同的样品温度对基于激光近红外食用植物油分类模型预测能力的影响.选择样品温度分别为30、40、50、60 ℃作为研究对象,利用激光近红外光谱仪采集4种温度下的合格食用油样品的光谱数据,用标准正态变量变换(SNV)对光谱数据进行预处理,应用支持向量机分类(SVC)方法建立独立温度分类模型和混合温度分类模型,然后采用遗传算法(GA)对模型参数组合(C,g)进行寻优,确定最佳参数组合,利用建立的8个模型对4种不同温度下的预测集样品分别进行预测.试验结果表明:某个样品温度下的独立模型对于该温度下的样品的预测准确率较高,但是对于其他温度下的样品的预测准确率不够理想;混合模型对不同温度的样...

The paper has mainly emphasized that different sample temperature has different effect on the predictive ability based on the classification model of laser near infrared edible vegetable oil. First, three sample temperatures have been selected as 30, 40, 50, 60℃, respectively; the spectral data of qualified edible oil samples were collected by laser near infrared spectrometer. The spectral data were preprocessed through Standard Normal Variate (SNV), and classification model of independent temperature and classification model of mixing tempera...