农业机械学报2011，Vol.42Issue(5)：142-145,124,5.
基于嗅觉可视化技术的猪肉新鲜度等级评判
Evaluation of Pork Freshness Using Olfaction Visualization Detection Technique
摘要
Abstract
The olfaction visualization detection technique was used to detect the freshness of pork. The images before and after the colorimetric sensor array interacted with pork' s volatile flavors were collected, then image processing techniques was used to get digital signals which reflected the characteristics of pork flavors. Those signals were processed by principle components analysis ( PCA) , and the former 10 principal components were used as inputs of the BP neural networks to distinguish the freshness of pork. Its discrimination rate was 84. 62% . The research results show that olfaction visualization detection technique is useful in the rapid evaluation of pock freshness.关键词
猪肉/新鲜度/嗅觉可视化技术/BP神经网络Key words
Pork / Freshness/ Olfaction visualization detection technique / BP neural networks分类
农业科技引用本文复制引用
黄星奕,周芳,蒋飞燕..基于嗅觉可视化技术的猪肉新鲜度等级评判[J].农业机械学报,2011,42(5):142-145,124,5.基金项目
国家自然科学基金资助项目(31071549)、高等学校博士学科点专项科研基金资助项目(20093227110007)、江苏省青蓝工程(2008)资助项目和公益性行业(农业)科研专项(201003008-04) （31071549）
