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Updated: Apr 30, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

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近赤外線スペクトロスコーピーとハイパースペクトル画像を用いた食品品質特性のディープラーニングベースの回帰:レビュー

Yuxin Xiao1, Lei Zhou2, Yiying Zhao3

  • 1School of Information Engineering, Huzhou University, Huzhou 313000, China.

Food chemistry
|August 28, 2025
PubMed
まとめ

ディープラーニングモデルは,近赤外線 (NIR) スペクトロスコーピーとハイパースペクトル画像 (HSI) を使用して食品品質の分析を強化します. これらの先進的な方法は 食品の特性を正確に測定し 伝統的な方法の代替手段として 期待されています

キーワード:
データ増強スペクトルデータ分析のためのディープラーニング近赤外線スペクトロスコーピーとハイパースペクトル画像の回帰モデル非破壊的な食品品質予測スペクトル特性の抽出学習の移転

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