Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine

@article{Ouyang2012DeterminationOA,
  title={Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine},
  author={Qin Ouyang and Quansheng Chen and Jiewen Zhao and Hao Lin},
  journal={Food and Bioprocess Technology},
  year={2012},
  volume={6},
  pages={2486-2493}
}
Amino acid nitrogen (AAN) is one of the most important indicators to assess the quality grade of soy sauce in China. Near infrared (NIR) spectroscopy technique combined with characteristic variable selection and extreme learning machine (ELM) was applied to detect AAN content in soy sauce in this work. First, the optimal spectral intervals were selected by synergy interval partial least square. Then, ELM model based on the optimal spectral intervals was established, called synergy interval… 

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