Research and application of multi sensor data fusion technology in the electronic tongue
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摘要: 针对传统猪肉新鲜度检测中存在的操作复杂、时间久、易受人为因素影响等缺点,设计了基于多传感器数据融合的电子舌系统。该系统由电位传感器和伏安传感器两部分构成,通过分析计算传感器阵列对猪肉响应曲线的特征值来考量猪肉新鲜度的变化。采用电位传感器与伏安传感器特征融合的方法对猪肉进行了特征向量的提取,使用逐步判别法对所提取的特征向量进行了优化,使用Bayes判别法分析了猪肉的新鲜度变化情况。实验结果表明,该电子舌系统能够准确鉴别出5组测量间隔时间均为12h猪肉新鲜度的不同。该系统为猪肉新鲜度智能化检测提供了新的有效方法。Abstract: Multi- sensor data fusion technology based electronic tongue system was designed in this paper to avoid the disadvantages in traditional detection methods such as complex operation, long operating time and too many man- made factors.The system consists of potentiometric sensors and voltammetric sensors.The eigenvalue of the response curve detected by sensor array was calculated to analyze the freshness of pork. First, potentiometric sensor and voltammetric sensor feature fusion technology was applied to extract the eigenvector of pork.Then the extracted eigenvector was optimized by stepwise discriminant method.In the end, bayes discriminant method was used to analyze the freshness changes of pork. According to the results, the distinctions of pork of 5 groups with detect time interval of 12 hours was identified precisely, which proved that electronic tongue system provided an effective way to pork freshness intelligent detection.
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