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多传感融合的MATLAB方法

于 2020-12-12 发布
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多传感器融合的一部经典的英文著作,重点讲述融合方法及MATLAB实现方法

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Translation platform controllerCOM,)、(120cm×50cmx(DELL VoStro 5560D-1528Figure 1 Schematic diagram of hyperspectral imagingcmsystem400~1000nm,4722.8nmRRGY-4(10mm)(DBR45(successive projections algorithm, SPA(stepwise multiple linear regression, SMLR)(SPA)(SMLR)SPASPASMLRSPA-SPA、SMLR_SMLR、SPA- SMLRSMLR-SPA21994-2018ChinaAcadcmicJournalElcctronicPublishingHousc.Allrightsrcscrved.http://www.cnki.nct5871.6BP(error back propagation)BP17(correlation coeffiient of calibration, Re)(root mean square error of calibration set, RMSEC)correlation coeffiient of pre-diction, Rp)(root mean square error of prediction set, RMSEP)ENVI 4.8(Research System Inc, ), MATLAB 2014a(The Math Works Inc)、TheUnscrambler9.7、 Excel2010(Ⅵ icrosoftdgle banddWcvef.BP models for soluble solidsThe selected characteristic wavelengthCurve of relative reflectanceExtract the region of interescontent and firmness prediction2figure 2 Flow chart of data processing280mm,68ms,28mm·s-。99%202.2600nm600nm2b2c)21994-2018ChinaAcadcmicJournalElcctronicPublishingHousc.Allrightsrcscrved.http://www.cnki.nct5884823(2f)BPSavitzky-Golasavitzky -golayTable 1 The effect of different spectra preprocessingCalibration setPredictioSpectrum typeRMSECRMSEPOriginal spcctrum0.933/0.9230.3510.4040.9200.9100.508/0.319MSCThe spectrum after MSC processing0.940/0.9450.56lO.3120.9190.9320.516/0.282SNThe spectrum after SNV processin0.93709340.60210.24309220.9010.6320.462Savitzky-golayThe spectrum after Savitzky-Golay processing 0.955/0.9550.3240.2410.951/0.9490.400/0.2782.5SPA-SPA SMLRSMLR SPA-SMLR SMLR-SPASPA-SPASPASavitzky-GolaySPATable 2 The results of multi-stage characteristic wavelength selection methodnmCharacteristie wavelength selection methodSPA-SPA452,455,470,482,490,785,893,912,921,942,950455,470,482,785,893.912SMLR-SMLR457,508,516,534,543,51,556,568,712,720.774,778508,534,543,712,720,774SPA-SMLR452,455,470,482,490,785,893,912,921,942,950452,470,482,490,893,912SMLR-SPA457,508,516,534,543,551,556,568,712,720,774,78534,7202.6Savilzky-gola(FS)392SPA-SPASMLR-SMLRSMLR-SMLRSMLR-SPABPBP0.001500021994-2018ChinaAcadcmicJournalElcctronicPublishingHousc.Allrightsrcscrved.http://www.cnki.nct589BPBPSPA-SPARp RMseP0.9520.391°Brix,RpRMSEP0.9530.234BrixTable 3 Detection results of soluble solid content and firmness of blueberry based on different multi-stagecharacteristic wavelength selection methodsCalibration setPrediction setCharacteristic selection method Wavelength numberRMSECRMSEP3929550.9550.324/0.2410.9510.9490.400/0.278SPA-SPA0.9590.9560.3180.1530.9520.9530.391/0.234SMLR-SMLR0.9560.9340.414/0.243912109020.559/0.349SPA SMLR0.828/0.8581.3670.58582208091.440/0.719SMLR- SPA20.958/0.9360.402/0.3359320.9280.435/0,4041387nm1229nm91.5%BPRRMSEP0.904215.163lBP3Rv0.84V0.94Rv0.83,SEV0.63。400-1000nmSavitzky-GolayBPSPA-SPASPA-SPA21994-2018ChinaAcadcmicJournalElcctronicPublishingHousc.Allrightsrcscrved.http://www.cnki.nct59048[1 KADER F,ROVEL. B Fractionation and identification of the phenolic compounds of highbush blueberries(Vaccinium corymbosumLUJ].Food Chemistry, 1996,55(1): 35-40「J,2012,33(1):340-342,2017,38(2):301-305.[4 MENDOZA F, LU R, ARIANA D,et al. Integrated spectral and image analysis of hyperspectral scattering data for prediction ofple [ruil firmness and soluble solids conlenl[J] Poslharvesl Biology and Technology, 2011, 62(2: 149-160[5 SUN M J, ZHANG D, LIU L,et al. How to predict the sugariness and hardness of melons a near-infrared [J]. Food Chemistry,2017,218(3:413-42116 SIEDLISKA A, BARANOWSKI P, MAZUREK W, ct al. Classification models of bruise and cultivar detection on the basis of hy-perspectral imaging data[J]. Computers and Electronics in Agriculture, 2014, 106: 66-74[7 LIU D, SUN D W, ZENG X N, el al. Recenl aDvances in wavelength seleclion lechniques for hyperspectral image processing inthe food industry[J]. Food Bioprocess Technol, 2014, 7: 307-323[8 ZHANG C, GUO C T, LIU F,et al. Hyperspectral imaging analysis for ripeness evaluation of strawberry with support vector ma-chine[j] Journal of Food Engincering, 2016, 179: 11-18[9J,2016,47(5:634-6402009,29(:1611-1615201536(12)171-17612]J,2012,32(11:3093309[13] LI B C, HOU B L, ZHANG D W,et al. Pears characteristics (soluble solids content and firmness prediction, varieties) testingInethods based on visible-near infrared hyperspecTral imaging[J]. OpLik, 2016, 127: 2624-2630[14] FAN S X, ZHANG B H,LI J B, et al. Prediction of soluble solids content of apple using the combination of spectra and textural features of hyperspectral reflectance imaging data[J. Postharvest Biology and Technology, 2016, 121: 51-61[15 RAJKUMAR P, WANG N,EIMASRY G, et al.Studies on banana fruit quality and maturity stages using hyperspectral imaging[ JIJournal of Food Engineering 2012, 108: 194-200,2015,36(16):10172015,35(8:2297-2302[18]WANG N,2007,23(2:151-155.「192008,39(5):91-9320」201536(10:70-74.[21] WU D, SUN D WAdvanced applications of hyperspectral imaging technology for food quality and safety analysis and assess-ment a review part T[J]. Innovative Food Science and Emerging Technologies, 2013, 19(4): 1-14J2014,35(8:57-61BP,2012.124」13,44(2):142-146.25],201523(6:1530-1537M011:41-48.[27,2013,24(10:1972-19762010,30(10):2729-2733?1994-2018ChinaAcadcmicJournaleLcctronicPublishingHousc.Allrightsreservedhttp://www.cnki.nct
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