Rapid identification of fish species by laser-induced breakdown spectroscopy and Raman spectroscopy coupled with machine learning methods

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2023-01-30 DOI:10.1016/j.foodchem.2022.134043
Lihui Ren , Ye Tian , Xiaoying Yang , Qi Wang , Leshan Wang , Xin Geng , Kaiqiang Wang , Zengfeng Du , Ying Li , Hong Lin
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引用次数: 19

Abstract

There has been an increasing demand for the rapid verification of fish authenticity and the detection of adulteration. In this work, we combined LIBS and Raman spectroscopy for the fish species identification for the first time. Two machine learning methods of SVM and CNN are used to establish the classification models based on the LIBS and Raman data obtained from 13 types of fish species. Data fusion strategies including low-level, mid-level and high-level fusions are used for the combination of LIBS and Raman data. It shows that all these data fusion strategies offer a significant improvement in fish classification compared with the individual LIBS or Raman data, and the CNN model works more powerfully than the SVM model. The low-level fusion CNN model provides a best classification accuracy of 98.2%, while the mid-level fusion involved with feature selection improves the computing efficiency and gains the interpretability of CNN.

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结合机器学习方法的激光诱导击穿光谱和拉曼光谱快速识别鱼类
对鱼类真伪的快速验证和掺假检测的需求日益增加。在这项工作中,我们首次将LIBS和拉曼光谱相结合用于鱼类的种类鉴定。基于13种鱼类的LIBS和Raman数据,采用SVM和CNN两种机器学习方法建立分类模型。数据融合策略包括低级、中级和高级融合,用于LIBS和Raman数据的结合。结果表明,与单独的LIBS或Raman数据相比,所有这些数据融合策略在鱼类分类方面都有显着改善,并且CNN模型比SVM模型更有效。低层次融合CNN模型的分类准确率达到了98.2%,而涉及特征选择的中级融合模型提高了计算效率,获得了CNN的可解释性。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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