The statistical fusion identification of dairy products based on extracted Raman spectroscopy
Zhengyong Zhang
Abstract
under the experimental conditions, and the average identification accuracy rate here reached 93%. The developed scheme has the advantages of clear feature extraction and fusion, and short identification time, and it provides a technical reference for food quality control.
Topics & Concepts
Artificial intelligenceRaman spectroscopySupport vector machinePattern recognition (psychology)Normalization (sociology)Computer scienceMultispectral imageOpticsPhysicsAnthropologySociologySpectroscopy and Chemometric AnalysesSpectroscopy Techniques in Biomedical and Chemical ResearchAdvanced Chemical Sensor Technologies