Integration of Hyperspectral Imaging and Deep Learning for Discrimination of Fumigated Lilies and Prediction of Quality Indicator Contents.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-02-27 DOI:10.3390/foods14050825
Pengfei Zhang, Youyou Wang, Binbin Yan, Xiufu Wang, Zihua Zhang, Sheng Wang, Jian Yang
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Abstract

The lily, valued for its edibility and medicinal properties, is rich in essential nutrients. However, storage conditions and sulfur fumigation during processing can degrade key nutrients like polysaccharides, phenols, and sulfur dioxide. To address this, we applied a deep learning model combined with hyperspectral imaging for the rapid prediction of nutrient quality. The CLSTM (convolutional neural network-long short-term memory) model, utilizing variable combination population analysis (VCPA) for wavelength selection, effectively differentiated sulfur fumigation patterns in lilies. In terms of nutrient content prediction, the CLSTM model combined with full-wavelength data demonstrated superior performance, achieving an R2 value of 0.769 for polysaccharides and 0.699 for total phenols. Additionally, the CLSTM model combined with IRF-selected characteristic wavelengths exhibited remarkable performance in predicting sulfur dioxide content, with an R2 value of 0.755. These findings highlight the potential of hyperspectral imaging and the CLSTM model in enhancing the quality assessment and ensuring the nutritional integrity of lily products.

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高光谱成像与深度学习相结合的熏蒸百合鉴别及品质指标含量预测
百合因其可食用和药用价值而备受重视,它含有丰富的必需营养素。然而,加工过程中的储存条件和硫磺熏蒸会降解关键的营养物质,如多糖、酚类和二氧化硫。为了解决这个问题,我们应用了深度学习模型结合高光谱成像来快速预测营养质量。利用VCPA (variable combination population analysis)进行波长选择的卷积神经网络长短期记忆(CLSTM)模型能有效区分百合花硫熏蒸模式。在养分含量预测方面,结合全波长数据的CLSTM模型表现出较好的性能,多糖和总酚的R2值分别为0.769和0.699。此外,CLSTM模型结合irf选择的特征波长在预测二氧化硫含量方面表现出显著的性能,R2值为0.755。这些发现突出了高光谱成像和CLSTM模型在提高百合产品质量评估和确保其营养完整性方面的潜力。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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