Near-infrared spectrum rapid evaluation method for rice taste quality

Abstract

The invention relates to a near-infrared spectrum rapid evaluation method for rice taste quality, wherein the method is one for food detection by using a near-infrared spectrum. The method comprises the following steps: processing a collected sample; with a near-infrared diffuse reflection spectrum as an original spectrum, preprocessing the spectrum, preliminarily optimizing the characteristic wavelength of the near-infrared spectrum based on a competitive adaptive reweighted sampling algorithm, and performing synchronous optimization on parameters of a support vector machine and the characteristic wavelength of the near-infrared spectrum based on a quantum genetic simulated annealing algorithm to obtain an optimal characteristic wavelength; establishing a regression model by utilizing theoptimal characteristic wavelength, evaluating the precision of the regression model, and rapidly establishing an evaluation model; performing spectral scanning on polished rice needing to be measured, and inputting spectral data into the evaluation model according to the characteristic wavelength to finish quality evaluation. According to the method, the quantum genetic simulated annealing algorithm is applied to synchronously optimize the parameters of the support vector machine and the characteristic wavelength of the near-infrared spectrum, so that the detection precision and efficiency ofthe rice taste quality by the support vector machine regression model are effectively improved.

Description

technical field [0001] The invention is a method for detecting food by using near-infrared spectroscopy, and in particular relates to a method for quickly evaluating the eating quality of rice by near-infrared spectroscopy. Background technique [0002] With the improvement of living standards, people put forward higher requirements for the food safety and taste quality of rice, and the food quality has become one of the most important indicators of rice quality improvement. At present, there are mainly sensory evaluation methods, physical and chemical index evaluation methods and instrumental analysis evaluation methods for the evaluation of rice eating quality. The sensory evaluation method refers to the most intuitive evaluation method in which the rice is boiled into rice and then directly evaluated by professionals. It is easily affected by the subjective preferences of the evaluation personnel and has low repeatability. The physical and chemical index evaluation metho...

AI Technical Summary

Problems solved by technology

The physical and chemical index evaluation method is based on the correlation between the physical and chemical indicators of rice and the eating quality to evaluate the eating quality of rice. However, the detection cost of physical and chemical indicators is high, the workload is heavy, and the detection results are prone to large discrepancies due to systematic errors in the analysis process.

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