חיפוש מתקדם
Chemical Engineering Transactions
Ignat, T., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Alchanatis, V., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Hoffman, A., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Egozi, H., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Schmilovitch, Z., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
In order to improve the determination of pepper maturity, we examined a fusion of non-destructive sensor outputs and a fusion of destructive reference parameters. Multi-sensor models were assessed against single sensor models based on the significantly lower root mean square errors of cross validation values for all tested cultivars and all reference parameters. The fusion procedure was based on the combination of sensor outputs and the combination of reference parameters. Linear and non-linear regression methods were applied for model establishment. Through the reference parameter fusion a new combined quality index was developed in order to assess the global quality of the produce. With this new combined quality index, the comprehensive quality of the produce could be predicted as well as its maturity stage. This could support better decisions regarding harvest schedule; as the new index correlate with physical property change during growth. The sensors used in the present work were spectrophotometers at the VIS-NIR and SWIR spectral range, relaxation and ultrasonic tests, and colour measurement. The reference parameters were the following: total soluble solids, dry matter, osmotic potential, ascorbic acid, total chlorophylls, carotenoids content, coefficient of elasticity measured in compression and rupture mode. Copyright © 2015, AIDIC ServiziS.r.l.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Sensor fusion for maturity prediction of pepper
44
Ignat, T., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Alchanatis, V., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Hoffman, A., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Egozi, H., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Schmilovitch, Z., Department of Agricultural Engineering, Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Institute of Agricultural Engineering ARO, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Sensor fusion for maturity prediction of pepper
In order to improve the determination of pepper maturity, we examined a fusion of non-destructive sensor outputs and a fusion of destructive reference parameters. Multi-sensor models were assessed against single sensor models based on the significantly lower root mean square errors of cross validation values for all tested cultivars and all reference parameters. The fusion procedure was based on the combination of sensor outputs and the combination of reference parameters. Linear and non-linear regression methods were applied for model establishment. Through the reference parameter fusion a new combined quality index was developed in order to assess the global quality of the produce. With this new combined quality index, the comprehensive quality of the produce could be predicted as well as its maturity stage. This could support better decisions regarding harvest schedule; as the new index correlate with physical property change during growth. The sensors used in the present work were spectrophotometers at the VIS-NIR and SWIR spectral range, relaxation and ultrasonic tests, and colour measurement. The reference parameters were the following: total soluble solids, dry matter, osmotic potential, ascorbic acid, total chlorophylls, carotenoids content, coefficient of elasticity measured in compression and rupture mode. Copyright © 2015, AIDIC ServiziS.r.l.
Scientific Publication
You may also be interested in