Quality Control of Olive Oils Using Machine Learning and Electronic Nose
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY-HINDAWI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The adulteration of olive oils can be detected with chemical test. This is very expensive and takes very long time. Thus, this study is focused on reducing both time and cost. For this purpose, the raw data has been collected from olive oils by using an e-nose from different regions in Balikesir in Turkey. This study presents two methods to analyze quality control of olive oils. In the first method, 32 inputs are applied to the classifiers directly. In the second, 32-input collected data are reduced to 8 inputs by Principal Component Analysis. These reduced data as 8 inputs are applied to the classifiers. Different machine learning classifiers such as Naive Bayesian,.. - NearestNeighbors (kappa- NN), Linear Discriminate Analysis (LDA), Decision Tree, ArtificialNeuralNetworks (ANN), and Support Vector Machine (SVM) were used. Then performances of these classifiers were compared according to their accuracies.
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD QUALITY
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
