Study on wine quality evaluation based on extreme learning machine improved by whale optimization algorithm
| Title: | Study on wine quality evaluation based on extreme learning machine improved by whale optimization algorithm |
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| Authors: | DOU Li, ZHENG Wei, LI Baiqiu, LI Fei |
| Source: | Shipin yu jixie, Vol 40, Iss 6, Pp 62-68 (2024) |
| Publisher Information: | The Editorial Office of Food and Machinery, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Food processing and manufacture |
| Subject Terms: | near infrared spectroscopy, extreme learning machine, whale optimization algorithm, characteristic wavelength, competitive adaptive reweighted sampling, Food processing and manufacture, TP368-456 |
| More Details: | [Objective] In order to solve the issue of excessive redundant information in near-infrared spectroscopy, enhance the accuracy of wine quality evaluation models, a rapid and non-destructive method was established for wine quality evaluation. [Methods] A wine quality evaluation model was proposed based on competitive adaptive reweighting sampling method for feature wavelength screening and extreme learning machine improved by whale optimization algorithm. Various feature wavelength screening methods such as competitive adaptive reweighting sampling was used, and the most suitable method for wine spectral feature wavelength screening was determined. In response to the problem of initial value and hidden layer bias in ELM, the whale optimization method was used to optimize the initial value and hidden layer bias of ELM, and an wine quality evaluation model based on extreme learning machine improved by whale optimization algorithm was constructed. [Results] Compared with GA-ELM, PSO-ELM, and the traditional ELM model, the accuracy of WOA-ELM was the highest, reaching 0.944 5, which was better than GA-ELM (0.929 0), PSO-ELM (0.906 1) and traditional ELM (0.817 7). [Conclusion] The parameters of the ELM model optimized by intelligent algorithms can effectively improve the accuracy of wine quality evaluation. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Chinese |
| ISSN: | 1003-5788 |
| Relation: | http://www.ifoodmm.com/spyjxen/article/abstract/20240608; https://doaj.org/toc/1003-5788 |
| DOI: | 10.13652/j.spjx.1003.5788.2024.60035 |
| Access URL: | https://doaj.org/article/a998618e8f2e499f9656f9e8e67a6b5a |
| Accession Number: | edsdoj.998618e8f2e499f9656f9e8e67a6b5a |
| Database: | Directory of Open Access Journals |
| ISSN: | 10035788 |
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| DOI: | 10.13652/j.spjx.1003.5788.2024.60035 |
| Published in: | Shipin yu jixie |
| Language: | English Chinese |