Dongyu Zhu , Junying Han , Chengzhong Liu , Jianping Zhang , Yanni Qi
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引用次数: 0
Abstract
The screening and identifying flax germplasm resources are critical for achieving precise flax breeding and variety enhancement. This study integrates hyperspectral imaging (HSI) technology with deep learning to identify flaxseed varieties. Hyperspectral images were captured for 15 flaxseed varieties across two spectral ranges: Vis-NIR (380–1018 nm) and NIR (870–1709 nm). PCA and LDA were utilized to visually cluster these varieties. To automatically learn the spectral features and improve model performance, a one-dimensional convolutional neural network (CAM-TM-1DCNN) embedded with a channel attention module (CAM) and transformer module (TM) was developed for rapid recognition of flaxseed varieties. Experimental results validate the model's efficacy. Compared with ELM, BPNN, LSTM and 1DCNN classification models, the CAM-TM-1DCNN demonstrated superior classification performance in the NIR spectral range, achieving a test accuracy of 95.26 %. Moreover, all models performed better in the NIR spectral range compared to the Vis-NIR spectral range. The study also evaluated the impact of SPA and CARS feature selection algorithms on the classification models, confirming that the full-spectrum-based CAM-TM-1DCNN model outperformed others. These findings suggest that the CAM-TM-1DCNN model can effectively identify flaxseed varieties, providing a novel strategy and viable technical approach for future flaxseed variety recognition based on HSI technology.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.