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LIU Shuo, GUO Pei- yuan, YANG Kun- cheng, ZHAO Jun- hua. Study on detection of Chinese sausage using hyperspectral imaging technique[J]. Science and Technology of Food Industry, 2016, (05): 287-291. doi: 10.13386/j.issn1002-0306.2016.05.049
Citation: LIU Shuo, GUO Pei- yuan, YANG Kun- cheng, ZHAO Jun- hua. Study on detection of Chinese sausage using hyperspectral imaging technique[J]. Science and Technology of Food Industry, 2016, (05): 287-291. doi: 10.13386/j.issn1002-0306.2016.05.049

Study on detection of Chinese sausage using hyperspectral imaging technique

doi: 10.13386/j.issn1002-0306.2016.05.049
  • Received Date: 2015-09-02
  • Based on Chinese sausage,it has a discussion about the feasibility of hyperspectral imaging technique for detecting acid value.To deal with hyperspectral data by MNF( Minimum Noise Fraction Rotation) transform,PPI( pixel purity index) index calculation,n- D Visualizer,the“pure”reflection spectrum information were collected.Principal component analysis were used to obtain the principal component images.To compare with weight coefficient of the second principal component images,the the characteristic wavelengths were 943.28,1003.20,1136.53,1240.03,1326.95,1477.64 nm.Choosing 1000 to 1500 nm wavelength range as the spectral analysis area.PLS modeling method was used to combine hyperspectral data with acid value practical values.The studies developed the calibration model using first derivative and SG( 17) adding vector normalization、second derivative and SG( 21)adding vector normalization. The RMSECV and R2 of calibration were 0.28,0.97 and 0.31,0.96 separately,and the RPD of prediction were 2.92 and 2.89 separately.Overall,the best prediction result was based on PLS established by first derivative and SG( 17) adding vector for AV detection.The average of repeatability standard deviation and relative error were 0.22 and 10.32%.Therefore,hyperspectral imaging technique could be used to detect acid value on Chinese sausage.
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