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Updated: Jul 22, 2025

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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基于近红外光谱学和机器学习算法对米味的非破坏性质量分类

Edenio Olivares Díaz1, Haruka Iino1, Kento Koyama1

  • 1Graduate School of Agricultural Science, Hokkaido University, Kita-9 Nishi-9 Kita-Ku, Sapporo 060-8589, Japan.

Food chemistry
|July 24, 2023
PubMed
概括

机器学习模型使用近红外光谱准确地对米味质量进行了分类. 这种非破坏性方法提高了对大米和其他农产品的质量控制.

关键词:
后勤回归的逻辑回归近红外光谱学近红外光谱学米树 (Oryza sativa) 的一个亚种. 在日本,日本是日本的.部分最小平方差分分析米味 味道 米味 味道支持矢量机器的支持矢量机器.

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