Development of simplified models for nondestructive hyperspectraln imaging monitoring of TVB-N contents in cured meat during drying process

摘要

This study aimed to develop simplified models for rapid and nondestructive monitoring TVB-N contents during drying of cured meats based on a hyperspectral imaging system (HSI) in the spectral range of 400-1000 nm. Multivariate calibration models were first developed using partial least-squares regression (PLSR) and least-squares support vector machines (LS-SVM) in the full spectral range. In order to simplify the calibration model, a set of 9 feature wavelengths was then selected using the regre