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Evaluation of Least Squares Support Vector Machine Regression and other Multivariate Calibrations in Determination of Internal Attributes of Tea Beverages

机译:确定茶饮料内部属性的最小二乘支持向量机回归和其他多元校准的评估

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This research aimed to explore the relationship between internal attributes (pH and soluble solids content) of tea beverages and diffuse reflectance spectra. Three multivariate calibrations including least squares support vector machine regression (LSSVR), partial least squares (PLS), and radial basis function (RBF) neural network were adopted for development of internal attributes determination models. Ten kinds of tea beverages including green tea and black tea were selected for visible and near infrared reflectance (Vis/NIR) spectroscopy measurement from 325 to 1,075 nm. As regard the kernel function, least squares–support vector machine regression models were built with both linear and RBF kernel functions. Grid research and tenfold cross-validation procedures were adopted for optimization of LSSVR parameters. The generalization ability of LSSVR models were evaluated by adjusting the number of samples in the training set and testing set, and sensitive wavelengths that were closely correlated with the internal attributes were explored by analyzing the regression coefficients from linear LSSVR model. Excellent LSSVR models were built with r = 0.998, standard error of prediction (SEP) = 0.111, for pH and r = 0.997, SEP = 0.256, for soluble solids content, and it can be found that the LSSVR models outperformed the PLS and RBF neural network models with higher accuracy and lower error. Six individual sensitive wavelengths for pH were obtained, and the corresponding pH determination model was developed with r = 0.994, SEP = 0.173, based on these six wavelengths. The soluble solids content determination model was also developed with r = 0.977, SEP = 0.173, based on seven individual sensitive wavelengths. The above results proved that Vis/NIR spectroscopy could be used to measure the pH and soluble solids content in tea beverages nondestructively, and LSSVR was an effective arithmetic for multivariate calibration regression and sensitive wavelengths selection.
机译:这项研究旨在探讨茶饮料的内部属性(pH和可溶性固形物含量)与漫反射光谱之间的关系。内部属性确定模型的开发采用了包括最小二乘支持向量机回归(LSSVR),偏最小二乘(PLS)和径向基函数(RBF)神经网络的三个多元标定。选择了包括绿茶和红茶在内的十种茶饮料,用于在325 nm至1,075 nm的可见光和近红外反射率(Vis / NIR)光谱测量。关于内核函数,使用线性和RBF内核函数构建了最小二乘支持向量机回归模型。通过网格研究和十倍交叉验证程序来优化LSSVR参数。通过调整训练集和测试集中的样本数量来评估LSSVR模型的泛化能力,并通过分析线性LSSVR模型的回归系数来探索与内部属性密切相关的敏感波长。建立了出色的LSSVR模型,其中对于pH值,r = 0.998,预测标准误(SEP)= 0.111,对于可溶性固形物含量,r = 0.997,SEP = 0.256,可以发现LSSVR模型的性能优于PLS和RBF神经网络模型具有更高的准确性和更低的误差。获得了六个单独的pH敏感波长,并基于这六个波长开发了相应的pH测定模型,其中r = 0.994,SEP = 0.173。基于七个单独的敏感波长,还建立了可溶性固形物含量测定模型,其中r = 0.977,SEP = 0.173。以上结果证明,Vis / NIR光谱法可用于无损检测茶饮料中的pH值和可溶性固形物,而LSSVR是进行多元校准回归和敏感波长选择的有效算法。

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