Zong-bao SUN, Tian-zhen WANG, Xiao-yu LIU, Xiao-bo ZOU, Li-ming LIANG, Jun-kui LI, Zeng NIU, Yun-long GAO. Detection of Prepared Steaks Freshness Using Hyperspectral Technology Combined With Wavelengths Selection Methods Combination Strategy[J]. Spectroscopy and Spectral Analysis, 2020, 40(10): 3224
- Spectroscopy and Spectral Analysis
- Vol. 40, Issue 10, 3224 (2020)
Fig. 1. Hyperspectral imaging system
1: Stepper motor; 2: CCD camera; 3: Light source system; 4: Optical fiber halogen lamp; 5: Computer; 6: Three-axis precision electronically controlled traslation stage; 7: Object stage; 8: Sampe
1: Stepper motor; 2: CCD camera; 3: Light source system; 4: Optical fiber halogen lamp; 5: Computer; 6: Three-axis precision electronically controlled traslation stage; 7: Object stage; 8: Sampe
Fig. 2. Results of TVB-N content in prepared steaks at different storage times
Fig. 3. Raw (a) and average spectra (b) of prepared steaks at different storage times
Fig. 4. Process of selecting characteristic wavelengths by CARS
Fig. 5. Changes in RMSECV with the number of EDF runs
Fig. 6. Frequency of selected wavelengths by CAPS (a) and VCPA (b) in repeated runs
Fig. 7. Wavelengths selected by iRF
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Table 1. Predictive results of TVB-N content [mg·(100 g)-1] based on different pre-processing methods
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Table 2. Predictive results of TVB-N content [mg·(100 g)-1] based on different wavelength selection methods
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