Vegetable oil identification and classification method based on two-dimensional correlation spectrum quantification

A technology of two-dimensional correlation spectroscopy and vegetable oil, applied in pattern recognition in signals, material analysis through optical means, measurement devices, etc., can solve the problems of model accuracy and correctness reduction, failure to achieve accurate quantification of maps, etc., to achieve Realize the effect of automation and intelligence
CN110398472AInactive Publication Date: 2019-11-01TIANJIN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
TIANJIN UNIV
Publication Date
2019-11-01
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention relates to a vegetable oil identification and classification method based on two-dimensional correlation spectrum quantification. The method comprises the following steps: preparing a batch of samples; obtaining dynamic spectrum; performing spectrum preprocessing and band selection; performing two-dimensional correlation spectrum calculation and autocorrelation spectrum extraction; performing autocorrelation spectrum principal component analysis; and performing matching clustering based on the Euclidean distance. According to the method provided by the present invention,for the vegetable oil samples of unknown varieties, the first 8 principal components are used to match with each cluster center based on the Euclidean distance to determine whether the variety belongsto an established variety, so that identification and classification can be achieved.
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Description

technical field

[0001] The invention relates to a vegetable oil identification and classification method based on two-dimensional correlation spectrum quantification. Background technique

[0002] With the development of society and economy, food quality and safety are getting more and more attention. Edible oil is an indispensable and important consumer product in life, and it is also an essential component of daily dietary intake. Its quality is not only related to people's health, but also an important supervision object of food safety. Vegetable oil is the main source of edible oil. Due to the different yields and nutritional values ​​of different types of vegetable oil, their prices vary greatly. At present, there are two main methods of vegetable oil adulteration, adding non-edible oil components such as mineral oil and waste oil to edible oil, or mixing low-priced vegetable oil into higher-priced vegetable oil. The latter method is more concealed, but the type and c...

Claims

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