基于近红外光谱的茶叶渥堆发酵程度判别方法和判别系统
By using a dynamic weighted method that integrates near-infrared spectroscopy and image features, the subjectivity and robustness issues in judging the degree of tea fermentation were resolved, enabling standardized and online detection of the tea processing process and improving the accuracy of judgment.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- CENT SOUTH UNIV
- Filing Date
- 2026-04-24
- Publication Date
- 2026-07-17
AI Technical Summary
In existing technologies, the determination of the degree of fermentation of tea leaves relies on human experience, which is highly subjective and lacks a unified quantitative standard. Furthermore, single near-infrared spectroscopy or machine vision methods are not robust to light fluctuations and humidity differences, resulting in low determination accuracy.
A fusion method based on near-infrared spectroscopy and image features is adopted. The contribution weights are calculated through multi-scale feature enhancement and gating mechanism. Near-infrared reflectance spectral data and tea surface image data are dynamically weighted and fused to form joint features to determine the degree of pile fermentation.
It improves the accuracy and stability of determining the degree of fermentation in tea, and realizes the standardization and online detection of the tea processing process.
Smart Images
Figure CN122113000B_ABST