Determining the content of components in cement raw meal is vital in Portland cement manufacturing. Near-infrared spectroscopy (NIRS)enables rapid, safe, and accurate quantitative analysis of the primary constituents of cement raw meal (CaO, SiO2, Al2O3, and Fe2O3), thereby assisting the cement industry in reducing the time delay in raw meal proportioning control and enhancing the quality of the raw meal. This study employed a hybrid feature selection strategy to identify effective feature points in the NIRS of raw meal samples. Effective feature points from the raw meal were integrated with partial least squares (PLS) to develop a regression model. Initially, NIRS data from raw meal samples were obtained using a Fourier NIR spectrometer. Subsequently, sample set partitioning based on joint X-Y distance (SPXY) was utilized to divide the samples into a calibration set (70 samples) and a validation set (22 samples). Next, A backward interval partial least squares (BiPLS) approach, along with various preprocessing algorithms, was then employed to initially screen the optimal waveband combinations of the NIRS. Within these combinations, effective feature points were further identified using competitive adaptive reweighted sampling (CARS), variable combined population analysis (VCPA) and weighted fusion variable space shrinkage approach (WFVSSA). Finally, we developed and compared PLS models based on the full spectrum and three hybrid feature selection methods. The results demonstrated that.WFVSSA offers a comprehensive assessment of wavelength importance, effectively preserving feature points while eliminating redundant information. BiPLS-WFVSSA-PLS outperformed BiPLS-CARS-PLS and BiPLS-VCPAPLS on the validation set, with R2, RMSEP, and RPD values of 0.8676, 0.1431, and 2.8129 for CaO; 0.9212, 0.1216, and 3.6461 for SiO2; 0.9198, 0.0607, and 3.5618 for Al2O3; and 0.8717, 0.0166, and 2.8614 for Fe2O3, respectively. These findings underscore the superior accuracy and stability of BiPLS-WFVSSA-PLS in determining cement raw meal component contents.
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