文献类型： 外文期刊
作者： Xiong, Chuanwu 1 ; Liu, Changhong 1 ; Liu, Wei 2 ; Pan, Wenjuan 1 ; Ma, Fei 1 ; Chen, Wei 1 ; Chen, Feng 3 ; Yang, Jianbo 4 ;
作者机构： 1.Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei 230009, Peoples R China
2.Hefei Univ, Intelligent Control & Compute Vis Lab, Hefei, Peoples R China
3.Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC 29634 USA
4.Anhui Acad Agr Sci, Rice Res Inst, Hefei 230031, Peoples R China
5.Hefei Univ Technol, Sch Med Engn, Hefei 230009, Peoples R China
关键词： Multiple imaging;Irradiation;Noninvasive discrimination;Textural property;Shrimp
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Discrimination of irradiated foods is critical for facilitation of international trade, consumer choice, and enhancement of consumer confidence. The performance of discriminating the irradiated shrimp samples at various irradiation doses using Multispectral Imaging (MSI) system (405-970 nm) and the effects on the textural properties were investigated in this study. Principal component analysis (PCA), least squares support vector machines (LS-SVM), and back propagation neural network (BPNN) methods were all applied to discriminate the irradiated shrimps at different irradiation doses. The classification accuracies from 76% to 100% were achieved by using LS-SVM and BPNN models. Comparatively, the LS-SVM model was proved to demonstrate the better performance with 100% prediction accuracy when using 10 kGy doses or above. All results of this study reveal MSI in combination with different chemometrics methods has been proved to be a very powerful tool for the discrimination of the irradiated shrimps from non irradiated ones. (C) 2015 Elsevier Ltd. All rights reserved.
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