Identification of Greengrocery Seeds Based on NIR and Different Pretreatment Methods

2014 ◽  
Vol 1049-1050 ◽  
pp. 1237-1240
Author(s):  
Guo Kun Zhang ◽  
Jun Sun ◽  
Xiao Hong Wu ◽  
Qing Lin Li ◽  
Shu Ying Jiang

An identifiable model based on near-infrared spectra (NIR) was proposed to distinguish the classification of greengrocery seeds. The performance of five pretreatment methods: Original, Smoothing, MSC (Multiplication scatter correction), SNV (Standard Normalized Variable) and FD (First Derivative) were utilized to reduce the noise in the original spectrum. The effective wavelengths were selected to remove the redundancy existing in the spectra by simulating stepwise regression. The performances of the model were optimized by the combination of pretreatments and effective wavelengths selection in this paper. Compared with the five pretreatment methods, SNV was superior to other methods with an accuracy of 100%. It is concluded that SNV coupled with simulating stepwise regression could be used to identify greengrocery seeds effectively.

2014 ◽  
Vol 68 (2) ◽  
pp. 257-264 ◽  
Author(s):  
Jelena Muncan ◽  
Lidija Matija ◽  
Jovana Simic-Krstic ◽  
Srecko Nijemcevic ◽  
Djuro Koruga

Despite that water is one of the most studied materials today its dynamic properties are still not well understood. Water state in human organism is of high importance for normal healthy functioning of human body. Different kinds of water are usually classified according to its present solutes, and concentrations of these solutes, but though it is known that water molecules can form clusters around present solutes, classification of waters based on types of water molecular organization and present clusters is not present in current literature. In this study we used multivariate analysis for classification of commercial mineral waters based on their near infrared spectra (NIR). Further, we applied Aquaphotomics, a new approach for interpretation of near infrared spectra of water, which gives insight into organization of water molecules in each of these waters.


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