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深度学习辅助的化学反应性阿利沙林红色S基水凝传感器,用于快速检测水产产品的新鲜度

Aijia Xing¹, Yuchen Sun², Fayi Wei³

¹Marine Science Research Institute of Shandong Province, Shandong, Qingdao 266104, China; State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science & Engineering, Ocean University of China, Qingdao 266404, China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China.

Food research international (Ottawa, Ont.)

|April 23, 2025

概括

使用alizarin red S的新型水凝传感器快速检测水产产品的新鲜度. 深度学习将准确度提高到84%的非破坏性质量评估.

科学领域:

材料科学材料科学材料科学
分析化学分析化学
生物技术是生物技术.

背景情况:

快速准确地检测水产品的新鲜度对于食品安全和质量控制至关重要.
目前评估水产品新鲜度的方法可能耗时或破坏性.
开发高效,非破坏性的传感策略是非常可取的.

研究的目的:

开发一种新的深度学习辅助化疗响应水凝传感平台,用于快速测试水产产品的新鲜度.
为了研究自然色素在水生蛋白质存在时对pH诱导的颜色变化的反应.
为了优化水凝的特性,提高对水产品表面的灵敏度和粘附度.

主要方法:

使用阿利沙林红色S,基酸和聚乙烯胺-氨酸制造染色体水凝.
通过调整基基酸盐含量的基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基基
用脂酸修饰的鱼皮凝制备光敏粘合剂水凝,用于固定的固定.
对复合水凝的物理和化学特性进行系统分析.
应用深层卷积神经网络 (CNN) 模型来评估检测结果.

主要成果:

阿利沙林红色S在四种天然颜料中表现出理想的响应力,用于pH诱导的颜色变化.
在各种储存条件下,复合水凝在检测鱼类和的新鲜度方面表现出极好的灵敏度.
对水凝配方和CNN模型的优化导致在确定新鲜度水平方面达到84%的高精度.
光敏粘合剂水凝确保了对水产品表面的牢固粘附.

结论:

开发的alizarin红色S基水凝传感平台为水产产品的快速,非破坏性新鲜度检测提供了一个有希望的方法.
深度学习的整合大大提高了新鲜度评估的准确性和可靠性.
这种新的传感策略为海鲜行业的质量控制提供了一个先进的工具.

关键词:

水产产品水产产品.颜值测量传感器的颜色测量传感器卷积神经网络是一种卷积神经网络.新鲜感新鲜感水凝是一种水凝.

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