Based on the stability and inequality of texture features between coal and rock,this study used the digital image analysis technique to propose a coal–rock interface detection method.By using gray level co-occurrence...Based on the stability and inequality of texture features between coal and rock,this study used the digital image analysis technique to propose a coal–rock interface detection method.By using gray level co-occurrence matrix,twenty-two texture features were extracted from the images of coal and rock.Data dimension of the feature space reduced to four by feature selection,which was according to a separability criterion based on inter-class mean difference and within-class scatter.The experimental results show that the optimized features were effective in improving the separability of the samples and reducing the time complexity of the algorithm.In the optimized low-dimensional feature space,the coal–rock classifer was set up using the fsher discriminant method.Using the 10-fold cross-validation technique,the performance of the classifer was evaluated,and an average recognition rate of 94.12%was obtained.The results of comparative experiments show that the identifcation performance of the proposed method was superior to the texture description method based on gray histogram and gradient histogram.展开更多
Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS...Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.展开更多
基金the National Natural Science Foundation of China(No.51134024/E0422)for the financial support
文摘Based on the stability and inequality of texture features between coal and rock,this study used the digital image analysis technique to propose a coal–rock interface detection method.By using gray level co-occurrence matrix,twenty-two texture features were extracted from the images of coal and rock.Data dimension of the feature space reduced to four by feature selection,which was according to a separability criterion based on inter-class mean difference and within-class scatter.The experimental results show that the optimized features were effective in improving the separability of the samples and reducing the time complexity of the algorithm.In the optimized low-dimensional feature space,the coal–rock classifer was set up using the fsher discriminant method.Using the 10-fold cross-validation technique,the performance of the classifer was evaluated,and an average recognition rate of 94.12%was obtained.The results of comparative experiments show that the identifcation performance of the proposed method was superior to the texture description method based on gray histogram and gradient histogram.
基金This project was supported by the National Natural Science Foundation of China(No.31701635)the Key Laboratory of Staple Grain Processing,Ministry of Agriculture(No.DZLS201703)the Henan University of Technology High-level Talents Fund(No.2015BS009).
文摘Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.
