数据预处理在电子鼻评价鸡蛋新鲜度中的应用研究  

Data processing for egg freshness evaluation by use of electronic nose

作　　者：潘磊庆[1] 刘明[1] 詹歌[1] 董庆利[2] 孔静[3] 屠康[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]上海理工大学医疗器械与食品学院,上海200093 [3]华南理工大学轻工与食品学院,广州510641

出　　处：《上海理工大学学报》2010年第6期584-588,共5页Journal of University of Shanghai For Science and Technology

基　　金：科技部"863"计划资助项目(2007AA10Z213);江苏省农业攻关资助项目(BE2007320);中农-南农青年教师开放基金资助项目(NC2008004)

摘　　要：采用电子鼻技术对鸡蛋新鲜度进行评价,采用主成分分析处理电子鼻响应数据.为选取合适的电子鼻数据预处理方法,以主成分贡献率及马氏距离分辨力为指标,比较了4种数据预处理方法对电子鼻检测鸡蛋新鲜度准确性的差异,分析了产生差异的原因.结果表明:Z-标准化对电子鼻数据预处理的方法能较好地区分鸡蛋新鲜度差异.The aroma of egg associated with the egg freshness evaluation by use of electronic nose was studied.The principal component analysis was applied to process the data.In order to choose the most appropriate method of data preprocessing,contribution of principal components and Mahalanobis distance discrimination power were selected as assessment index.Four methods of data processing were compared to study the effects on detecting egg freshness.The reason causing the differences was then analyzed.The results show that the Z-scores method is the best.

关 键 词：数据预处理 电子鼻 鸡蛋 新鲜度 评价 

分 类 号：S24[农业科学—农业电气化与自动化] S121[农业科学—农业工程]