Discrimination of the Red Jujube Varieties Using a Portable NIR Spectrometer and Fuzzy Improved Linear Discriminant Analysis.

classification feature extraction fuzzy set theory near-infrared spectroscopy red jujube

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
07 Mar 2022
Historique:
received: 25 12 2021
revised: 17 02 2022
accepted: 25 02 2022
entrez: 10 3 2022
pubmed: 11 3 2022
medline: 11 3 2022
Statut: epublish

Résumé

In order to quickly, nondestructively, and effectively distinguish red jujube varieties, based on the combination of fuzzy theory and improved LDA (iLDA), fuzzy improved linear discriminant analysis (FiLDA) algorithm was proposed to classify near-infrared reflectance (NIR) spectra of red jujube samples. FiLDA shows performs better than iLDA in dealing with NIR spectra containing noise. Firstly, the portable NIR spectrometer was employed to gather the NIR spectra of five kinds of red jujube, and the initial NIR spectra were pretreated by standard normal variate transformation (SNV), multiplicative scatter correction (MSC), Savitzky-Golay smoothing (S-G smoothing), mean centering (MC) and Savitzky-Golay filter (S-G filter). Secondly, the high-dimensional spectra were processed for dimension reduction by principal component analysis (PCA). Then, linear discriminant analysis (LDA), iLDA and FiLDA were applied to extract features from the NIR spectra, respectively. Finally, K nearest neighbor (KNN) served as a classifier for the classification of red jujube samples. The highest classification accuracy of this identification system for red jujube, by using FiLDA and KNN, was 94.4%. These results indicated that FiLDA combined with NIR spectroscopy was an available method for identifying the red jujube varieties and this method has wide application prospects.

Identifiants

pubmed: 35267396
pii: foods11050763
doi: 10.3390/foods11050763
pmc: PMC8909659
pii:
doi:

Types de publication

Journal Article

Langues

eng

Références

Meat Sci. 2018 Sep;143:24-29
pubmed: 29684841
Guang Pu Xue Yu Guang Pu Fen Xi. 2017 Mar;37(3):836-40
pubmed: 30160391
J Food Sci Technol. 2018 Oct;55(10):4363-4368
pubmed: 30228436
J Sci Food Agric. 2019 Aug 30;99(11):5019-5027
pubmed: 30977141

Auteurs

Zuxuan Qi (Z)

School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China.
High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China.

Xiaohong Wu (X)

School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China.
High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China.

Yangjian Yang (Y)

Research Institute of Zhejiang University-Taizhou, Taizhou 317700, China.

Bin Wu (B)

Department of Information Engineering, Chuzhou Polytechnic, Chuzhou 239000, China.

Haijun Fu (H)

School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China.

Classifications MeSH