Sweetpotato moisture content and textural property estimation using hyperspectral imaging and machine learning

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yican Yang, Nuwan K. Wijewardane, Lorin Harvey, Xin Zhang
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引用次数: 0

Abstract

Quality parameters, such as moisture content (MC) and textural properties, are critical indicators reflecting the quality of fruits and vegetables and significantly influence their shelf life. Monitoring these parameters of agricultural products during post-harvest processing, drying, and storage is crucial for ensuring product quality, safety, and cost-efficiency. This study proposes the integration of machine learning (ML) algorithms with hyperspectral imaging (HSI) to effectively estimate the moisture content and texture characteristics like firmness and consistency of sweetpotatoes. In light of this, orange-fleshed and purple-fleshed sweetpotato samples were imaged using a hyperspectral camera with a spectral range of 400–1000 nm. The extracted spectral data underwent preprocessing to select key wavelengths, construct various models, and compare their accuracy and efficacy. The multiplicative scatter correction-competitive adaptive reweighted sampling-radial basis function (MSC-CARS-RBF) model (RMSE = 0.066%, R2 = 0.97) demonstrated superior performance for the moisture content prediction, while the standard normal variate-competitive adaptive reweighted sampling-extreme learning machine (SNV-CARS-ELM) model showed the best predicting results for the texture characteristics. The results indicated that selecting key wavelengths can enhance the predictive ability for sweetpotato quality assessment. Furthermore, this study demonstrates that combining HSI with ML algorithms have the potential to improve the quality assessment of sweetpotatoes by enhancing the accuracy, consistency, and speed of evaluating moisture content and firmness, ensuring uniformity in grading, and enabling near-real-time, non-destructive assessment during handling and processing, thereby ensuring a higher quality product for consumers.

使用高光谱成像和机器学习的甘薯水分含量和纹理属性估计
质量参数,如水分含量(MC)和质地特性,是反映水果和蔬菜质量的关键指标,并显著影响其保质期。在农产品收获后加工、干燥和储存过程中监测这些参数对于确保产品质量、安全性和成本效益至关重要。本研究提出将机器学习(ML)算法与高光谱成像(HSI)相结合,有效地估计甘薯的含水量和质地特征,如硬度和一致性。据此,利用400 - 1000nm光谱范围的高光谱相机对桔红色和紫色甘薯样品进行了成像。对提取的光谱数据进行预处理,选择关键波长,构建各种模型,并比较其准确性和有效性。乘法散射校正-竞争自适应重加权采样-径向基函数(MSC-CARS-RBF)模型(RMSE = 0.066%, R2 = 0.97)对纹理特征的预测效果较好,而标准正态变量-竞争自适应重加权采样-极限学习机(SNV-CARS-ELM)模型对纹理特征的预测效果最好。结果表明,选择关键波长可以提高甘薯品质评价的预测能力。此外,本研究表明,将HSI与ML算法相结合,通过提高评估水分含量和硬度的准确性、一致性和速度,确保分级的均匀性,以及在处理和加工过程中实现近实时、非破坏性评估,从而确保为消费者提供更高质量的产品,从而有可能改善红薯的质量评估。
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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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