The Identification of Lettuce Varieties by Using Unsupervised Possibilistic Fuzzy Learning Vector Quantization and Near Infrared Spectroscopy

被引:1
|
作者
Wu Xiao-hong [1 ,2 ]
Cai Pei-qiang [3 ]
Wu Bin [4 ]
Sun Jun [1 ,2 ]
Ji Gang [1 ]
机构
[1] Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang 212013, Peoples R China
[2] Jiangsu Univ, Key Lab Facil Agr Measurement & Control Technol &, Zhenjiang 212013, Peoples R China
[3] Jiangsu Univ, Jingjiang Coll, Zhenjiang 212013, Peoples R China
[4] Chuzhou Vocat Technol Coll, Dept Informat Engn, Chuzhou 239000, Peoples R China
关键词
Near infrared spectroscopy; Lettuce; Identification of varieties; Unsupervised machine learning;
D O I
10.3964/j.issn.1000-0593(2016)03-0711-05
中图分类号
O433 [光谱学];
学科分类号
0703 ; 070302 ;
摘要
To solve the noisy sensitivity problem of fuzzy learning vector quantization (FLVQ), unsupervised possibilistic fuzzy learning vector quantization (UPFLVQ) was proposed based on unsupervised possibilistic fuzzy clustering (UPFC). UPFLVQ aimed to use fuzzy membership values and typicality values of UPFC to update the learning rate of learning vector quantization network and cluster centers. UPFLVQ is an unsupervised machine learning algorithm and it can be applied to classify without learning samples. UPFLVQ was used in the identification of lettuce varieties by near infrared spectroscopy (NIS). Short wave and long wave near infrared spectra of three types of lettuces were collected by FieldSpec@3 portable spectrometer in the wavelength range of 350 similar to 2 500 nm. When the near infrared spectra were compressed by principal component analysis (PCA), the first three principal components explained 97. 50% of the total variance in near infrared spectra. After fuzzy c-means (FCM) clustering was performed for its cluster centers as the initial cluster centers of UPFLVQ, UPFLVQ could classify lettuce varieties with the terminal fuzzy membership values and typicality values. The experimental results showed that UPFLVQ together with NIS provided an effective method of identification of lettuce varieties with advantages such as fast testing, high accuracy rate and non-destructive characteristics. UPFLVQ is a clustering algorithm by combining UPFC and FLVQ, and it need not prepare any learning samples for the identification of lettuce varieties by NIS. UPFLVQ is suitable for linear separable data clustering and it provides a novel method for fast and nondestructive identification of lettuce varieties.
引用
收藏
页码:711 / 715
页数:5
相关论文
共 15 条
  • [1] Ahmed M Rady, 2014, J FOOD ENG, V135, P11
  • [2] Direct analysis of the main chemical constituents in Chenopodium quinoa grain using Fourier transform near-infrared spectroscopy
    Ferreira, D. S.
    Pallone, J. A. L.
    Poppi, R. J.
    [J]. FOOD CONTROL, 2015, 48 : 91 - 95
  • [3] Krishnapuram R., 1993, IEEE Transactions on Fuzzy Systems, V1, P98, DOI 10.1109/91.227387
  • [4] Preliminary study on the application of near infrared spectroscopy and pattern recognition methods to classify different types of apple samples
    Luo, Weiqi
    Huan, Shuangyan
    Fu, Haiyan
    Wen, Guoli
    Cheng, Hanwen
    Zhou, Jingliang
    Wu, Hailong
    Shen, Guoli
    Yu, Ruqin
    [J]. FOOD CHEMISTRY, 2011, 128 (02) : 555 - 561
  • [5] Milton C S B, 2013, TALANTA, V116, P50
  • [6] Classification of longan fruit bruising using visible spectroscopy
    Pholpho, T.
    Pathaveerat, S.
    Sirisomboon, P.
    [J]. JOURNAL OF FOOD ENGINEERING, 2011, 104 (01) : 169 - 172
  • [7] NIR hyperspectral imaging spectroscopy and chemometrics for the detection of undesirable substances in food and feed
    Pierna, J. A. Fernandez
    Vermeulen, P.
    Amand, O.
    Tossens, A.
    Dardenne, P.
    Baeten, V.
    [J]. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS, 2012, 117 : 233 - 239
  • [8] Automatic sample rotation for simultaneous determination of geographical origin and quality characteristics of apples based on near infrared spectroscopy (NIRS)
    Schmutzler, Matthias
    Huck, Christian W.
    [J]. VIBRATIONAL SPECTROSCOPY, 2014, 72 : 97 - 104
  • [9] Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting
    Shen, Fei
    Wu, Jian
    Ying, Yibin
    Li, Bobin
    Jiang, Tao
    [J]. FOOD CHEMISTRY, 2013, 141 (04) : 4026 - 4030
  • [10] Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine
    Shi Ji-yong
    Zou Xiao-bo
    Huang Xiao-wei
    Zhao Jie-wen
    Li Yanxiao
    Hao Limin
    Zhang Jianchun
    [J]. FOOD CHEMISTRY, 2013, 138 (01) : 192 - 199