Yifan Zhao , Hongfei Zhu , Limiao Deng , Zhongzhi Han
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引用次数: 0
Abstract
This study introduces a novel cumulative learning method to overcome the limitations of hyperspectral data in aflatoxin detection in peanuts. By aggregating spectral characteristics from remote sensing and near-infrared spectral images, the method enhances detection accuracy. We validate its effectiveness through comparative model analysis, utilizing superimposed images of similar materials to address data heterogeneity and low resolution. The results demonstrate that the cumulative learning model's performance is significantly improved, with all six methods achieving accuracies above 0.97, surpassing the original 1D-CNN and traditional transfer learning models. Additionally, compared to advanced semi-supervised models, the cumulative learning method exhibits superior performance, with accuracies exceeding 0.95. This approach not only reduces model complexity and data collection costs but also effectively enhances classification accuracy in peanut aflatoxin detection, thereby facilitating efficient online monitoring.
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.