冷冻草莓泥中花青素含量的预测

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-05-25 DOI:10.15586/ijfs.v35i2.2315

Laura García-Curiel, J. G. Pérez-Flores, E. Contreras-López, E. Pérez-Escalante, Aldahir Alberto Hernández-Hernández

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引用次数: 0

摘要

当使用草莓泥（SP）时，在加工和储存过程中颜色的快速降解是一个限制。这项工作旨在使用图像分析与两种机器学习算法：普通最小二乘法（OLS）和人工神经网络（ANNs），来预测冷冻SP在–18°C下储存120天期间的花青素含量（AC）。当应用OLS回归模型时，由于多重共线性，获得了不令人满意的AC预测值。相反，通过将模型预测的SP中的AC与实验获得的值（决定系数，R2=0.977）进行比较，观察到使用ANNs模型对AC的良好预测。

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Anthocyanin content prediction in frozen strawberry puree

Rapid color degradation during processing and storage is a limitation when using strawberry puree (SP). This work aimed to use image analysis coupled with two machine learning algorithms: ordinary least squares (OLS) and artificial neural networks (ANNs), to predict anthocyanin content (AC) in frozen SP during its storage at –18°C for 120 days. When applying the OLS regression model, unsatisfactory AC prediction values were obtained due to multicollinearity. In contrast, a good prediction of AC using ANNs model was observed by comparing AC in SP predicted by the model versus the experimentally obtained values (coefficient of determination, R2 = 0.977).

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.