Prediction of Soluble Solids Content in Green Plum by Using a Sparse Autoencoder
The soluble solids content (SSC) affects the flavor of green plums and is an important parameter during processing. In recent years, the hyperspectral technology has been widely used in the nondestructive testing of fruit ingredients. However, the prediction accuracy of most models can hardly be imp...
| Автори: | , , , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
MDPI AG
2020-05-01
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| Серія: | Applied Sciences |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2076-3417/10/11/3769 |