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Rapid identification of edible oil species using supervised support vector machine based on low-field nuclear magnetic resonance relaxation features
- Hou, Xuewen, Wang, Guangli, Su, Guanqun, Wang, Xin, Nie, Shengdong
- Food chemistry 2019 v.280 pp. 139-145
- botanical composition, cooking fats and oils, data collection, models, nuclear magnetic resonance spectroscopy, support vector machines
- Aimed to rapidly identify the edible oils according to their botanical origin, a novel method was proposed using supervised support vector machine based on low-field nuclear magnetic resonance and relaxation features. The low-field (LF) nuclear magnetic resonance (NMR) signals of 11 types of edible oils were acquired, and 5 features were extracted from the transverse relaxation decay curves and modeled using support vector machines (SVM) for the identification of edible oils. Two SVM classification strategies have been applied and discussed. Good performance can be achieved when the relative position of each edible oil has been determined by PCA before the designing of binary tree structure of SVM model, and the classification accuracy is 99.04%. The good robustness of this method has been verify at different data sets. It is almost a real time method, and the entire process takes only 144 s.