On-line prediction of pH values in fresh pork using visible/near-infrared spectroscopy with wavelet de-noising and variable selection methods

Journal of Food Engineering

Volumn 109, Issue 4, 2012, Pages 668-675

  Liao, Yitao ^a,b   Fan, Yuxia ^a   Cheng, Fang ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

On line; pH value in fresh pork; Variable selection; Visible near infrared spectroscopy; Wavelet de noising

Indexed keywords

CALIBRATION MODEL; CHEMOMETRICS; CROSS VALIDATION; DAUBECHIES; DE-NOISE; DECOMPOSITION LEVEL; FRESH PORK; MODEL-BASED OPC; MULTIVARIATE CALIBRATION; ON-LINE; ONLINE PREDICTION; PERFORMANCE DETERIORATION; PH VALUE; REFLECTANCE SPECTROSCOPY; ROOT MEAN SQUARE ERROR OF CALIBRATIONS; SEVERAL VARIABLES; SOFT THRESHOLDING; UNINFORMATIVE VARIABLE ELIMINATIONS; VARIABLE SELECTION; VARIABLE SELECTION METHODS; WAVELET DE-NOISING;

CALIBRATION; FORECASTING; INFRARED SPECTROSCOPY; MEAN SQUARE ERROR; MEATS; PH; WAVELET DECOMPOSITION;

DISCRETE WAVELET TRANSFORMS;

EID: 84855203538     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.11.029     Document Type: Article

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