Acoustic sensor for identifying the frying end-point of chicken steaks
Rattachement africain : cn. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
The identification of frying end-point of chicken steaks is a prerequisite for developing intelligent equipment and improving product's quality. To achieve this objective, acoustic sensing technology was firstly proposed to classify undercooked chicken steaks (UCSs) and cooked chicken steaks (CCSs). Ensemble empirical modal decomposition (EEMD) was used to reconstruct a new signal by reducing redundant information. Forty-two acoustic features were extracted from time-domain, frequency-domain and time-frequency-domain signals to establish the classification models between the UCSs and CCSs. An optimized classification model with accuracy of 98.84 % was built by LIB support vector machine based on 42 features from EEMD processed signals. The microstructures of UCSs and CCSs, whatever cross-sections or outside surfaces, were significantly different, which probably played an important role in building an excellent classification model. The proposed method consists of non-invasive and reliable technique for online identifying the frying end-point of steaks. • Acoustic technique was firstly proposed to identify the frying end-point of steaks. • EEMD was very effective to treat the acoustic signals of steaks during deep-frying. • An optimized classification model with accuracy of 98.84 % was built by Lib-SVM. • Structure of the two kinds of steaks during different deep-frying time was different.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Acoustic sensor for identifying the frying end-point of chicken steaks
- Date Crossref
- 01/04/2025
- Éditeur
- Elsevier BV
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Hefei University of Technology Engineering Research Center of Bioprocess from Ministry of Education pays non établi dans la noticeUniversité ou école supérieure
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Anqing Normal University pays non établi dans la noticeUniversité ou école supérieure
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School of Food and Biological Engineering pays non établi dans la noticeUniversité ou école supérieure
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School of Mathematics and Physics pays non établi dans la noticeUniversité ou école supérieure
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South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center pays non établi dans la noticeInstitution
Engineering Research Center of Bioprocess from Ministry of Education — Hefei University of Technology, Anqing Normal University et School of Food and Biological Engineering, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.