Classification of five Chinese tea categories with different fermentation degrees using visible and near-infrared hyperspectral imaging

A total 206 samples of green, yellow, white, black, and Oolong teas were utilized to acquire hyperspectral imaging, and five tea categories were identified based on visible and near-infrared (NIR) hyperspectral imaging, combined with classification pattern recognition. The characteristic spectra wer...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food properties 2017-12, Vol.20 (sup2), p.1515-1522
Hauptverfasser:	Ning, Jingming, Sun, Jingjing, Li, Shuhuai, Sheng, Mengge, Zhang, Zhengzhu
Format:	Artikel
Sprache:	eng
Schlagworte:	Classification Data fusion Discriminant analysis Electronics Fermentation Hyperspectral imaging I.R. radiation Image processing Learning algorithms Library support vector machine Noise reduction Pattern recognition Principal components analysis Tea Tea categories
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!