A cost-effective on-site milk analyzer based on multispectral sensor
A cost-effective on-site milk analyzer based on multispectral sensor
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基于多光谱传感器的经济高效的现场牛奶分析仪
DOI：
10.1016/j.compag.2020.105823
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发表时间：
2020-12
影响因子：
8.3
通讯作者：
Guo Wenchuan
中科院分区：
文献类型：
--
作者：
Yang Biao;Huang Xiaolan;Yan Xin;Zhu Xinhua;Guo Wenchuan
监测牛奶的主要成分，即脂肪、蛋白质、乳糖和总固体成分，已成为奶牛管理中不可或缺的一部分。然而，测量时间长、成本高，使得传统的检测方法无法实现快速、现场分析。为了克服这些缺点，开发了一种基于低成本多光谱传感器的快速且经济高效的牛奶分析仪。分析仪软件采用Python语言开发。本研究使用了一百五十个原料奶样品。使用开发的牛奶分析仪在 18 个波长下收集原料奶及其均质奶的漫反射率。使用偏最小二乘回归来建立每种组合物的预测模型。对所研制的分析仪精度进行评价实验表明，验证集的均方根误差和相关系数分别为：原奶脂肪、蛋白质、乳糖和总固体含量分别为0.37%和0.90、0.34%和0.57、0.16%和0.21、0.53%和0.86；生乳中脂肪、蛋白质、乳糖和总固体含量的均方根误差和相关系数分别为0.23%和0.96、0.31%和0.31%。均质奶分别为 0.63、0.14% 和 0.14、0.41% 和 0.91。所设计的牛奶分析仪的硬件成本仅为 200 美元，重量不到 1 公斤，使得现场分析牛奶成分成为可能。
Monitoring the main compositions, i.e., fat, protein, lactose and total solids, of milk has become an indispensable part in cow management. However, long time and high cost in measurement make the traditional detection methods cannot realize rapid and on-site analysis. To overcome these shortcomings, a rapid and cost-effective milk analyzer based on a low-cost multispectral sensor was developed. Python language was used to develop the software of the analyzer. One hundred and fifty raw milk samples were used in this study. The diffuse reflectance of the raw milk and their homogenized milk were collected at 18 wavelengths by using the developed milk analyzer. Partial least squares regression was used to establish prediction models for each composition. The evaluation experiment on the accuracy of the developed analyzer showed that the root mean squares errors and correlation coefficients of validation set were 0.37% and 0.90, 0.34% and 0.57, 0.16% and 0.21, 0.53% and 0.86 for fat, protein, lactose and total solids content of raw milk and were 0.23% and 0.96, 0.31% and 0.63, 0.14% and 0.14, 0.41% and 0.91 for homogenized milk. The designed milk analyzer, just two hundred dollars in hardware cost and less than 1 kg in weight, makes on-site analysis on milk compositions possible.
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影响因子：
5.1
作者：
Guo, Wenchuan;Wang, Kai;Zhu, Zhuozhuo
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DOI：
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发表时间：
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期刊：
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影响因子：
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作者：
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通讯作者：
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影响因子：
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