基于高光谱技术、机器视觉和机器学习的藏茶水分检测

IF 3.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-12-10 DOI:10.1007/s11694-024-03032-5
Peng Huang, Pan Yang, Lijia Xu, Yuchao Wang, Jinfu Yuan, Zhiliang Kang
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引用次数: 0

摘要

茶叶的水分含量在茶叶的加工和储存中起着主导作用,直接影响茶叶的色、味和价值。本研究旨在利用高光谱成像技术结合机器学习方法,实现茶叶含水量的无损检测。采集387 ~ 1035 nm波长范围内茶叶样品的高光谱图像,利用ENVI软件截取感兴趣区域(ROI),利用python编程软件提取光谱信息,利用灰度共生矩阵(GLCM)提取样品纹理信息,建立基于光谱、纹理和光谱-纹理融合的藏茶含水率检测模型。采用标准正态变分变换(SNVT)、多次散射校正(MSC)、一阶导数(FD)、二阶导数(SD)、Savitzky-Golay (SG)滤波和Z-Score标准化(ZSS) 6种预处理算法对原始藏茶光谱数据(RAW)和融合的光谱纹理特征进行预处理。分别使用GB、AdaBoost、RF、XGBoost、LightGBM和CatBoost算法提取藏茶光谱、纹理和光谱-纹理融合特征后,根据重要程度对前30个特征进行排序,并将其作为RFR、CatBoostR、LightGBMR和XGBoostR模型的输入。XGBoost + CatBoostR模型表现最佳,\(R_{c}^{2}\)、\(R_{p}^{2}\), RMSEC和RMSEP分别为0.9814、0.9788和0.2064、0.2506。根据建模结果,对GB算法提取的特征进行滤波作为输入,最终构建以XGBoostR和CatBoostR为基础学习器,CatBoostR为元学习器的Stacking模型。该模型的预测结果较令人满意,其\(R_{c}^{2}\)、\(R_{p}^{2}\)、RMSEC和RMSEP分别为0.9947、0.9817和0.1101、0.2326。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Moisture content detection of Tibetan tea based on hyperspectral technology, machine vision and machine learning

The moisture content of tea leaves plays a dominant role in the processing and storage of tea leaves, and directly affects the color, flavor and value of tea leaves. This study aims to use hyperspectral imaging technology combined with machine learning methods to achieve nondestructive detection of tea moisture content. The hyperspectral images of tea samples in the wavelength range of 387 ~ 1035 nm were collected, the region of interest (ROI) was intercepted by ENVI software and the spectral information was extracted by python programming software, and the texture information of the samples was extracted by using gray scale co-generation matrix (GLCM) to build a model based on spectral, texture and spectral-texture fusion for the detection of moisture content of Tibetan tea. The original Tibetan tea spectral data (RAW) and the fused spectral-texture features were preprocessed using six preprocessing algorithms, including standard normal variational transform (SNVT), multiple scattering correction (MSC), first-order derivative (FD), second-order derivative (SD), Savitzky-Golay (SG) filtering and Z-Score Standardization (ZSS). After extracting the Tibetan tea spectral, texture, and spectral-texture fusion features using GB, AdaBoost, RF, XGBoost, LightGBM, and CatBoost algorithms, respectively, the top 30 features were ranked according to their importance and were used as inputs to the RFR, CatBoostR, LightGBMR, and XGBoostR models. The XGBoost + CatBoostR model has the best performance with \(R_{c}^{2}\), \(R_{p}^{2}\), and RMSEC and RMSEP of 0.9814, 0.9788, and 0.2064, 0.2506, respectively. And according to the results of modeling, the features extracted by GB algorithm are filtered as inputs, and finally the Stacking model with XGBoostR and CatBoostR as base learners and CatBoostR as meta-learner is built. The prediction results of this model are more satisfactory, and its \(R_{c}^{2}\), \(R_{p}^{2}\), RMSEC, and RMSEP are 0.9947, 0.9817, and 0.1101, 0.2326, respectively.

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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