Use of near-infrared spectroscopy and least-squares support vector machine to determine quality change of tomato juice

Journal of Zhejiang University: Science B

Volumn 10, Issue 6, 2009, Pages 465-471

  Xie, Li Juan ^a   Ying, Yi Bin ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Least squares support vector machine (LS SVM); Near infrared (NIR) spectroscopy; Quality change; Tomato juice

Indexed keywords

ACCURACY; ARTICLE; CHEMICAL PARAMETERS; CONTROLLED STUDY; DISCRIMINANT ANALYSIS; FOOD QUALITY; FRUIT JUICE; FRUIT STORAGE; INTERMETHOD COMPARISON; MATHEMATICAL ANALYSIS; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NONHUMAN; PARTIAL LEAST SQUARES REGRESSION; PERFORMANCE MEASUREMENT SYSTEM; PH; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; QUALITY CONTROL; SUPPORT VECTOR MACHINE; TOMATO JUICE;

ALGORITHMS; ARTIFICIAL INTELLIGENCE; BEVERAGES; FOOD ANALYSIS; FOOD CONTAMINATION; FRUIT; LEAST-SQUARES ANALYSIS; LYCOPERSICON ESCULENTUM; PATTERN RECOGNITION, AUTOMATED; SPECTROSCOPY, NEAR-INFRARED;

LYCOPERSICON ESCULENTUM;

EID: 66749191456     PISSN: 16731581     EISSN: 18621783     Source Type: Journal    
DOI: 10.1631/jzus.B0820299     Document Type: Article

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