The statistical fusion identification of dairy products based on extracted Raman spectroscopy.

ABSTRACT: At present, practical and rapid identification techniques for dairy products are still scarce. Taking different brands of pasteurized milk as an example, they are all milky white in appearance, and their Raman spectra are very similar, so it is not feasible to identify them directly using the naked eye. In the current work, a clear feature extraction and fusion strategy based on a combination of Raman spectroscopy and a support vector machine (SVM) algorithm was demonstrated. The results showed a 58% average recognition accuracy rate for dairy products as based on the original Raman full spectral data and up to nearly 70% based on a single spectral interval. Data normalization processing effectively improved the recognition accuracy rate. The average recognition accuracy rate of dairy prod

SUBMITTER: Zhang ZY 

PROVIDER: S-EPMC9056169 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature