{"title":"基于介电光谱技术和机器学习方法相结合的鲜奶掺水水平无损检测","authors":"","doi":"10.1016/j.jfca.2024.106807","DOIUrl":null,"url":null,"abstract":"<div><div>To rapidly realize the identification of fresh milk for water adulteration and to predict the amount of water adulteration, this study adopts a coaxial probe and a vector network analyzer to analyze the variation laws of dielectric constant ε', dielectric loss factor ε'' and dielectric loss angle tangent tanδ in the range of 2–20 GHz under 100 frequency points. Soft independent modeling of class analogy (SIMCA), Naive Bayes (NB), K-nearest neighbors (KNN), and support vector machine (SVM) models were built based on full dielectric spectra for qualitative testing of adulteration levels in milk. Feature variables of FDS were extracted by using the successive projections algorithm (SPA) and uninformative variables elimination (UVE). Partial least squares regression (PLSR), support vector regression (SVR), and particle swarm optimization least square support vector regression (PSO-LSSVR) models were built for quantitative testing of adulteration levels in milk. The results demonstrate an increasing trend of ε'' and tanδ with increasing frequency and a decreasing trend of ε'. The ε'-SIMCA model achieves the best effect in distinguishing water adulteration in milk, showing accuracy (ACC) of 1, Sensitivity (SNS) of 1, Specificity (SPC) precision (PRE) of 1, and an F<sub>1</sub>-score (F<sub>1</sub>) of 1. The tanδ-SPA-PSO-LSSVR model optimally predicts the optimal prediction effect of moisture content of milk, showing an R<sub>P</sub><sup>2</sup> of 0.994 and an RMSEP of 0.016 %. This study is conducive to building a more comprehensive knowledge system of water adulteration in fresh milk. Its results can provide a theoretical reference in the development of non-destructive detection instruments for natural milk.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Non-destructive detection of water adulteration level in fresh milk based on combination of dielectric spectrum technology and machine learning method\",\"authors\":\"\",\"doi\":\"10.1016/j.jfca.2024.106807\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>To rapidly realize the identification of fresh milk for water adulteration and to predict the amount of water adulteration, this study adopts a coaxial probe and a vector network analyzer to analyze the variation laws of dielectric constant ε', dielectric loss factor ε'' and dielectric loss angle tangent tanδ in the range of 2–20 GHz under 100 frequency points. Soft independent modeling of class analogy (SIMCA), Naive Bayes (NB), K-nearest neighbors (KNN), and support vector machine (SVM) models were built based on full dielectric spectra for qualitative testing of adulteration levels in milk. Feature variables of FDS were extracted by using the successive projections algorithm (SPA) and uninformative variables elimination (UVE). Partial least squares regression (PLSR), support vector regression (SVR), and particle swarm optimization least square support vector regression (PSO-LSSVR) models were built for quantitative testing of adulteration levels in milk. The results demonstrate an increasing trend of ε'' and tanδ with increasing frequency and a decreasing trend of ε'. The ε'-SIMCA model achieves the best effect in distinguishing water adulteration in milk, showing accuracy (ACC) of 1, Sensitivity (SNS) of 1, Specificity (SPC) precision (PRE) of 1, and an F<sub>1</sub>-score (F<sub>1</sub>) of 1. The tanδ-SPA-PSO-LSSVR model optimally predicts the optimal prediction effect of moisture content of milk, showing an R<sub>P</sub><sup>2</sup> of 0.994 and an RMSEP of 0.016 %. This study is conducive to building a more comprehensive knowledge system of water adulteration in fresh milk. Its results can provide a theoretical reference in the development of non-destructive detection instruments for natural milk.</div></div>\",\"PeriodicalId\":15867,\"journal\":{\"name\":\"Journal of Food Composition and Analysis\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2024-10-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Composition and Analysis\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S088915752400841X\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S088915752400841X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Non-destructive detection of water adulteration level in fresh milk based on combination of dielectric spectrum technology and machine learning method
To rapidly realize the identification of fresh milk for water adulteration and to predict the amount of water adulteration, this study adopts a coaxial probe and a vector network analyzer to analyze the variation laws of dielectric constant ε', dielectric loss factor ε'' and dielectric loss angle tangent tanδ in the range of 2–20 GHz under 100 frequency points. Soft independent modeling of class analogy (SIMCA), Naive Bayes (NB), K-nearest neighbors (KNN), and support vector machine (SVM) models were built based on full dielectric spectra for qualitative testing of adulteration levels in milk. Feature variables of FDS were extracted by using the successive projections algorithm (SPA) and uninformative variables elimination (UVE). Partial least squares regression (PLSR), support vector regression (SVR), and particle swarm optimization least square support vector regression (PSO-LSSVR) models were built for quantitative testing of adulteration levels in milk. The results demonstrate an increasing trend of ε'' and tanδ with increasing frequency and a decreasing trend of ε'. The ε'-SIMCA model achieves the best effect in distinguishing water adulteration in milk, showing accuracy (ACC) of 1, Sensitivity (SNS) of 1, Specificity (SPC) precision (PRE) of 1, and an F1-score (F1) of 1. The tanδ-SPA-PSO-LSSVR model optimally predicts the optimal prediction effect of moisture content of milk, showing an RP2 of 0.994 and an RMSEP of 0.016 %. This study is conducive to building a more comprehensive knowledge system of water adulteration in fresh milk. Its results can provide a theoretical reference in the development of non-destructive detection instruments for natural milk.
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.