Abstract

This study aimed at the shortcomings of existing fixation algorithms that are image-based only, and an effective tea fixation state monitoring algorithm was proposed. An adaptive filtering algorithm was used to automatically filter the ineffective information. Using the energy extractor, the complete energy information of each fixation image was extracted. The image energy attention mechanism was used to identify the prominent features, and based on these, the energy data was mapped to generate the data points as the training data. The cluster idea was adopted, and the training data feed the features trainer. The trend center data of the tea processing energy clustering was generated from different color channels. The corresponding decision function was designed which is based on the distance of the cluster center. The fixation degree of each monitoring image set was measured by the decision function. The Euclidean distance of the energy clustering center of the three channels with the same fixation time progressively approached. The triangle formed by these three points had a trend of gradually shrinking, which was first discovered by us. The detection results showed high accuracy compared with the common classification algorithms. It indicates that the algorithm proposed has positive guiding and reference significance.

Highlights

  • Tea is the second most consumed beverage in the world [1,2]

  • The results show that visible and near-infrared (Vis-near-infrared spectroscopy (NIR)) spectroscopy is a functional tool for the rapid determination of lipid-soluble pigments

  • This study demonstrated that the NIR spectroscopy technology could be applied to Chinese black tea(pu-erh) tea quality assessment

Read more

Summary

Introduction

It contains antioxidant compounds of polyphenols that helps the body fight harmful free radicals. It is believed that harmful free radical can lead to cancer and heart disease. Frequent consumption of tea has been proved to lower the incidence of chronic pathologies, like cancer, cardiovascular, and other diseases [3,4,5]. Tea prevents food poisoning by fighting against stomach diseases caused by harmful bacteria. One of the main processes is the fixation that is performed to prevent the oxidation at a certain level in order to produce different flavors in the finished tea. This directly affects the quality of the tea. In the tea automatic production line, the existing way of fixation mainly includes roller [6], microwave [7], and hot air fixation [8]

Objectives
Methods
Discussion
Conclusion
Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.