CNN–LSTM Neural Network for Identification of Pre-Cooked Pasta Products in Different Physical States Using Infrared Spectroscopy

Infrared (IR) spectroscopy is nondestructive, fast, and straightforward. Recently, a growing number of pasta companies have been using IR spectroscopy combined with chemometrics to quickly determine sample parameters. However, fewer models have used deep learning models to classify cooked wheat food...

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Detalles Bibliográficos
Autores principales: Sun, Penghui, Wang, Jiajia, Dong, Zhilin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223046/
https://www.ncbi.nlm.nih.gov/pubmed/37430729
http://dx.doi.org/10.3390/s23104815

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223046/
https://www.ncbi.nlm.nih.gov/pubmed/37430729
http://dx.doi.org/10.3390/s23104815

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