A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy
Compared with using a single characteristic parameter of electrochemical impedance spectroscopy (EIS) to classify the freshness of fish samples from different origins, more characteristic parameters could bring higher accuracy as well as complexity, subjectivity, and uncertainty. In order to elimina...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6664291 |
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| _version_ | 1832546861172391936 |
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| author | Jian Sun Yuhao Liu Gangshan Wu Yecheng Zhang Rongbiao Zhang X. J. Li |
| author_facet | Jian Sun Yuhao Liu Gangshan Wu Yecheng Zhang Rongbiao Zhang X. J. Li |
| author_sort | Jian Sun |
| collection | DOAJ |
| description | Compared with using a single characteristic parameter of electrochemical impedance spectroscopy (EIS) to classify the freshness of fish samples from different origins, more characteristic parameters could bring higher accuracy as well as complexity, subjectivity, and uncertainty. In order to eliminate the disadvantages of the multiparameter model, a data fusion method based on model similarity (DFMS) was proposed in this study. The similarity relation between the freshness models based on EIS characteristic parameters and physicochemical indicator was analyzed and quantified accordingly, and then, the weighting factors of the fusion model were determined. The classification accuracy rate of fish freshness based on DFMS was 9.2∼15% greater than that of a single EIS characteristic parameter. The novel dimensionless fusion parameter method proposed in this article might provide a simple yet effective indicator for EIS-based food quality evaluation. |
| format | Article |
| id | doaj-art-2d34210e3f7c4105aeadc343ee42fa54 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-2d34210e3f7c4105aeadc343ee42fa542025-02-03T06:46:43ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/66642916664291A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance SpectroscopyJian Sun0Yuhao Liu1Gangshan Wu2Yecheng Zhang3Rongbiao Zhang4X. J. Li5School of Information Engineering, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212499, ChinaSchool of Information Engineering, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212499, ChinaSchool of Information Engineering, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212499, ChinaSchool of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Mechanical Engineering, Jiangsu University, Zhenjiang 212013, ChinaCompared with using a single characteristic parameter of electrochemical impedance spectroscopy (EIS) to classify the freshness of fish samples from different origins, more characteristic parameters could bring higher accuracy as well as complexity, subjectivity, and uncertainty. In order to eliminate the disadvantages of the multiparameter model, a data fusion method based on model similarity (DFMS) was proposed in this study. The similarity relation between the freshness models based on EIS characteristic parameters and physicochemical indicator was analyzed and quantified accordingly, and then, the weighting factors of the fusion model were determined. The classification accuracy rate of fish freshness based on DFMS was 9.2∼15% greater than that of a single EIS characteristic parameter. The novel dimensionless fusion parameter method proposed in this article might provide a simple yet effective indicator for EIS-based food quality evaluation.http://dx.doi.org/10.1155/2021/6664291 |
| spellingShingle | Jian Sun Yuhao Liu Gangshan Wu Yecheng Zhang Rongbiao Zhang X. J. Li A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy Journal of Food Quality |
| title | A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy |
| title_full | A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy |
| title_fullStr | A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy |
| title_full_unstemmed | A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy |
| title_short | A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy |
| title_sort | fusion parameter method for classifying freshness of fish based on electrochemical impedance spectroscopy |
| url | http://dx.doi.org/10.1155/2021/6664291 |
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