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author:

Zeng, Jian (Zeng, Jian.) [1] | Guo, Yuan (Guo, Yuan.) [2] | Han, Yanqing (Han, Yanqing.) [3] | Li, Zhanming (Li, Zhanming.) [4] | Yang, Zhixin (Yang, Zhixin.) [5] | Chai, Qinqin (Chai, Qinqin.) [6] (Scholars:柴琴琴) | Wang, Wu (Wang, Wu.) [7] (Scholars:王武) | Zhang, Yuyu (Zhang, Yuyu.) [8] | Fu, Caili (Fu, Caili.) [9]

Indexed by:

SCIE

Abstract:

Near-infrared spectroscopy (NIRS) combined with pattern recognition technique has become an important type of non-destructive discriminant method. This review first introduces the basic structure of the qualitative analysis process based on near-infrared spectroscopy. Then, the main pretreatment methods of NIRS data processing are investigated. Principles and recent developments of traditional pattern recognition methods based on NIRS are introduced, including some shallow learning machines and clustering analysis methods. Moreover, the newly developed deep learning methods and their applications of food quality analysis are surveyed, including convolutional neural network (CNN), one-dimensional CNN, and two-dimensional CNN. Finally, several applications of these pattern recognition techniques based on NIRS are compared. The deficiencies of the existing pattern recognition methods and future research directions are also reviewed.

Keyword:

deep learning food quality near-infrared spectroscopy pattern recognition qualitative analysis

Community:

  • [ 1 ] [Zeng, Jian]Fuzhou Univ, Coll Elect Engn & Automat, Fuzhou 350108, Peoples R China
  • [ 2 ] [Guo, Yuan]Fuzhou Univ, Coll Elect Engn & Automat, Fuzhou 350108, Peoples R China
  • [ 3 ] [Chai, Qinqin]Fuzhou Univ, Coll Elect Engn & Automat, Fuzhou 350108, Peoples R China
  • [ 4 ] [Wang, Wu]Fuzhou Univ, Coll Elect Engn & Automat, Fuzhou 350108, Peoples R China
  • [ 5 ] [Zeng, Jian]Beijing Technol & Business Univ BTBU, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China
  • [ 6 ] [Guo, Yuan]Beijing Technol & Business Univ BTBU, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China
  • [ 7 ] [Zhang, Yuyu]Beijing Technol & Business Univ BTBU, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China
  • [ 8 ] [Fu, Caili]Beijing Technol & Business Univ BTBU, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China
  • [ 9 ] [Zeng, Jian]Fuzhou Univ, Minist Educ, Key Lab Med Instrument & Pharmaceut Technol, Fuzhou 350108, Peoples R China
  • [ 10 ] [Chai, Qinqin]Fuzhou Univ, Minist Educ, Key Lab Med Instrument & Pharmaceut Technol, Fuzhou 350108, Peoples R China
  • [ 11 ] [Wang, Wu]Fuzhou Univ, Minist Educ, Key Lab Med Instrument & Pharmaceut Technol, Fuzhou 350108, Peoples R China
  • [ 12 ] [Han, Yanqing]Natl Univ Singapore, Suzhou Res Inst, 377 Lin Quan St,Suzhou Ind Pk, Suzhou 215123, Peoples R China
  • [ 13 ] [Li, Zhanming]Natl Univ Singapore, Suzhou Res Inst, 377 Lin Quan St,Suzhou Ind Pk, Suzhou 215123, Peoples R China
  • [ 14 ] [Yang, Zhixin]Natl Univ Singapore, Suzhou Res Inst, 377 Lin Quan St,Suzhou Ind Pk, Suzhou 215123, Peoples R China
  • [ 15 ] [Fu, Caili]Natl Univ Singapore, Suzhou Res Inst, 377 Lin Quan St,Suzhou Ind Pk, Suzhou 215123, Peoples R China
  • [ 16 ] [Fu, Caili]Key Lab Eel Culture & Proc Fujian Prov, Fuzhou 350208, Peoples R China

Reprint 's Address:

  • 柴琴琴

    [Chai, Qinqin]Fuzhou Univ, Coll Elect Engn & Automat, Fuzhou 350108, Peoples R China;;[Zhang, Yuyu]Beijing Technol & Business Univ BTBU, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China;;[Chai, Qinqin]Fuzhou Univ, Minist Educ, Key Lab Med Instrument & Pharmaceut Technol, Fuzhou 350108, Peoples R China

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Source :

MOLECULES

ISSN: 1420-3049

Year: 2021

Issue: 3

Volume: 26

4 . 9 2 7

JCR@2021

4 . 2 0 0

JCR@2023

ESI Discipline: CHEMISTRY;

ESI HC Threshold:117

JCR Journal Grade:2

CAS Journal Grade:3

Cited Count:

WoS CC Cited Count: 39

SCOPUS Cited Count: 47

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 2

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