Food and Fermentation Industries >

2023 , Vol. 49 >Issue 22: 273 - 278

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033843

Hyperspectral non-destructive testing method for pH value of packaged fresh beef

  • ZHANG Wenxiang ,
  • PAN Liao ,
  • LU Lixin
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  • 1(School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China)
    2(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China)

Received date: 2022-10-24

  Revised date: 2022-11-24

  Online published: 2023-12-25

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Abstract

This study aimed to obtain the pH value of packaged fresh beef quickly and accurately during the transportation and sale of beef, which was of great significance for fresh beef quality testing. A method for rapid and non-destructive testing of the pH of packaged beef using hyperspectral techniques was provided. Hyperspectral data of beef under polypropylene (PP) and polyethylene (PE) films within 400-1 000 nm was collected by a hyperspectral imaging system, and five preprocessing methods were used to preprocess the original spectrum. Three characteristic wavelength screening methods were used to extract characteristic wavelengths based on the best preprocessing method, and partial least squares regression (PLSR) and least squares-support vector machine (LSSVM) models were established. Results show that the competitive adaptive reweighed sampling (CARS) combined with PLSR has the best effect on the prediction of the pH value of beef under PP film, the prediction set decision coefficient R2P was 0.955 3 and root mean square error (RMSEP) was 0.106 7, and the PLSR based on variable combination population analysis (VCPA) was optimal for the prediction of pH value of beef under PE film, with R2P of 0.956 9 and RMSEP of 0.104 9. The research results show that hyperspectral technology has high application potential in the non-destructive detection of the pH value of beef after packaging.

Key words： beef; pH value; hyperspectral; packaging; non-destructive testing

Cite this article

ZHANG Wenxiang , PAN Liao , LU Lixin . Hyperspectral non-destructive testing method for pH value of packaged fresh beef[J]. Food and Fermentation Industries, 2023 , 49(22) : 273 -278 . DOI: 10.13995/j.cnki.11-1802/ts.033843

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