Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy

The aim of this work is to solve the practical problem that there are relatively few fast, intelligent, and objective methods to distinguish dairy products and to further improve the quality control methods of them. Therefore, an approach of cheese product brand discrimination method based on Raman...

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Main Author: Zheng-Yong Zhang
Format: Article
Language:English
Published: Hindawi Limited 2020-01-01
Series:Journal of Spectroscopy
Online Access:http://dx.doi.org/10.1155/2020/8896535
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spelling doaj-fc9561af3a0d4ecc9bce7d6722edcfb02020-11-25T04:09:57ZengHindawi LimitedJournal of Spectroscopy2314-49202314-49392020-01-01202010.1155/2020/88965358896535Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman SpectroscopyZheng-Yong Zhang0State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, ChinaThe aim of this work is to solve the practical problem that there are relatively few fast, intelligent, and objective methods to distinguish dairy products and to further improve the quality control methods of them. Therefore, an approach of cheese product brand discrimination method based on Raman spectroscopy and probabilistic neural network algorithm was developed. The experimental results show that the spectrum contains abundant molecular vibration information of carbohydrates, fats, proteins, and other components, and the Raman spectral data collection time of a single sample is only 100 s. Due to the high spectral similarity between samples, it is impossible to identify them with naked eyes. Characteristic peak intensity combined with statistical process control method was employed to study the fluctuation characteristics of samples. The results show that the characteristic peak of experimental samples fluctuates within a certain control limit. However, due to the high similarity between the Raman spectra of different brand samples, they cannot be effectively identified as well. This paper further studied and established the analytical approach based on Raman spectroscopy, including wavelet denoising, normalization, principal component analysis, and probabilistic neural network discrimination. In db1 wavelet processing, [−1, 1] normalization, 74 principal components (cumulative contribution rate of 100%) can realize the effective discrimination of different brands of cheese products in 1 s, with the average recognition accuracy of 96%. The discriminant method established in this work has the advantages of simple operation, rapid analysis, and accurate results. It provides a technical reference for the fight against counterfeit products and has a broad application prospect.http://dx.doi.org/10.1155/2020/8896535
collection DOAJ
language English
format Article
sources DOAJ
author Zheng-Yong Zhang
spellingShingle Zheng-Yong Zhang
Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy
Journal of Spectroscopy
author_facet Zheng-Yong Zhang
author_sort Zheng-Yong Zhang
title Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy
title_short Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy
title_full Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy
title_fullStr Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy
title_full_unstemmed Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy
title_sort rapid discrimination of cheese products based on probabilistic neural network and raman spectroscopy
publisher Hindawi Limited
series Journal of Spectroscopy
issn 2314-4920
2314-4939
publishDate 2020-01-01
description The aim of this work is to solve the practical problem that there are relatively few fast, intelligent, and objective methods to distinguish dairy products and to further improve the quality control methods of them. Therefore, an approach of cheese product brand discrimination method based on Raman spectroscopy and probabilistic neural network algorithm was developed. The experimental results show that the spectrum contains abundant molecular vibration information of carbohydrates, fats, proteins, and other components, and the Raman spectral data collection time of a single sample is only 100 s. Due to the high spectral similarity between samples, it is impossible to identify them with naked eyes. Characteristic peak intensity combined with statistical process control method was employed to study the fluctuation characteristics of samples. The results show that the characteristic peak of experimental samples fluctuates within a certain control limit. However, due to the high similarity between the Raman spectra of different brand samples, they cannot be effectively identified as well. This paper further studied and established the analytical approach based on Raman spectroscopy, including wavelet denoising, normalization, principal component analysis, and probabilistic neural network discrimination. In db1 wavelet processing, [−1, 1] normalization, 74 principal components (cumulative contribution rate of 100%) can realize the effective discrimination of different brands of cheese products in 1 s, with the average recognition accuracy of 96%. The discriminant method established in this work has the advantages of simple operation, rapid analysis, and accurate results. It provides a technical reference for the fight against counterfeit products and has a broad application prospect.
url http://dx.doi.org/10.1155/2020/8896535
work_keys_str_mv AT zhengyongzhang rapiddiscriminationofcheeseproductsbasedonprobabilisticneuralnetworkandramanspectroscopy
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