基于光谱技术的支持向量机判别牛肉新鲜度.PDF

3 6 Vol. 3 No. 6 2012 12 Journal of Food Safety and Quality Dec. , 2012 1,2 1* 1 1 马世榜 , 徐 杨 , 彭彦昆 , 汤修映 (1. , 100083; 2. , 473004) 摘 要: 目的 方法 /, 1~18 d 36 400~1600 nm , (MSC)(SNV)SG , 结果 MSC+SG , 96.30%100%, 88.89%结论 /, 关键词: /; ; ; Assessment of beef freshness based on spectral technology with support vector machine 1,2 1* 1 1 MA Shi-Bang , XU Yang , PENG Yan-Kun ,TANG Xiu-Ying (1. College of Engineering, China Agricultural University, Beijing 10083, China; 2. Nanyang Institute of Technology, Nanyang 473004, China) ABSTRACT: Objective To establish a rapid and non-destructive discrimination method of freshness level of fresh beef. Methods A total of 36 beef samples’ reflectance spectra in 400~1600 nm were collected by a la- boratory visible/near-infrared spectroscopy system. These samples were stored for 1~18 d. The total volatile basic nitrogen (TVB-N) values of sample were taken as the reference of classification. The multiplicative scat- ter correction (MSC), standard normali