Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed Pork

Food and Bioprocess Technology

Volumn 7, Issue 11, 2014, Pages 3088-3099

  Pu, Hongbin ^a   Sun, Da Wen ^a,b   Ma, Ji ^a   Liu, Dan ^a   Cheng, Jun hu ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Classification; Fresh and frozen thawed; Hyperspectral imaging; Least squares support vector machine; Partial least squares; Pork; Prediction; Texture; Wavelets transform

Indexed keywords

CLASSIFICATION (OF INFORMATION); DISCRETE WAVELET TRANSFORMS; FORECASTING; HYPERSPECTRAL IMAGING; IMAGE ANALYSIS; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MEATS; SPECTROSCOPY; SUPPORT VECTOR MACHINES; TEXTURES; THAWING;

CLASSIFICATION ACCURACY; CORRELATION COEFFICIENT; LEAST SQUARES SUPPORT VECTOR MACHINES; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST-SQUARES REGRESSION; PORK; VISIBLE AND NEAR INFRARED; WAVELETS TRANSFORM;

WAVELET DECOMPOSITION;

EID: 84911004813     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1330-x     Document Type: Article

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