生鲜猪肉光谱的温度和品种差异分析及信号补正算法研究

项目名称： 生鲜猪肉光谱的温度和品种差异分析及信号补正算法研究

项目编号： No.61205153

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 信息四处

项目作者： 刘洁

作者单位： 华中农业大学

项目金额： 27万元

中文摘要： 针对生鲜猪肉品质近红外光谱检测定量校正模型的检测精度和通用性受温度和样品品种变化制约的问题，开展生鲜猪肉光谱的温度和品种差异分析及信号补正算法研究。选取"杜长大"、"杜大长"和"清平"等品种的鲜猪肉为对象，以低温冷藏（0℃）、低温保鲜（4℃）和室温（10℃、15℃、20℃、25℃和30℃）等7个温度水平为控制条件，研究近红外光在鲜猪肉中的吸收、散射与透射机制，探明温度和品种变化对样本近红外光谱信息扰动机理，以水分含量、蛋白质含量、脂肪含量和pH值等品质预测为目标，利用化学计量学方法定量分析由温度、品种引起的光谱信息差异及对定量校正模型性能的影响，确定温度和品种变化对校正模型性能影响的规律，进而开发降低光谱间差异、提高检测模型性能的信号补正算法。项目拟探明近红外光与鲜猪肉的作用机制，解决温度和品种对生鲜猪肉近红外光谱信息的干扰，为其后续的便携化设备研发和物联网应用研究提供理论基础和技术依据。

中文关键词： 近红外；信号补正；猪肉；无损检测；高光谱

英文摘要： This proposal aim to analysis the differece caused by temperature and breed in NRI spectra of fresh pork and to develop compensation algorithms which can solve the restrictions of the predictive accuracy and generality of the regression models in the quantitative measurement of properties in fresh pork using Near Infrared Spectroscopy.To investigate the principle of the spectral absorption, scattering and transmission in the pork organization and to expound how the change of temperature and breed influence the spectra, 3 pork breeds, including Duroc×ndrace×rkshire, Duroc×rkshire×ndrace and Qingping, will be chose as the sample source and the moisture content, protein content, fat content and pH value will be assessed as the quality parameters. The spectra of samples will be collected in 7 temperature levers, including the common low-temperature preservation condition (0℃), keeping-fresh condition (4℃) and natural condition in different seasons (10℃,15℃,20℃,25℃ and 30℃). The difference of spectra caused by the temperature and breed factors will be quantitatively analyzed using Stoichiometry Method, as well as the influence of these two factors to the predictions of the regression models. Additionally, the compensation algorithms will be applied on eliminating or reducing the difference of spectra and the

英文关键词： Near infrared spectralscopy；signal correction；pork；nondestructive measurement；hyperspectral