RESUMO
Different degrees of roasting result in differences in the quality and flavor of large-leaf yellow tea. The current sensory evaluation and chemical detection methods cannot meet the requirement of online differentiation of LYT roasting degree, so an accurate and comprehensive assessment method needs to be developed urgently. First, the two aroma sensing technologies were compared. Two variable screening methods and three recognition algorithms were employed to build discriminant models. The results showed that the discrimination rate of the colorimetric sensor array (CSA) in the prediction set reached 91.89 %, outperforming that of the E-nose. Subsequently, three fusion strategies were applied to improve the discrimination accuracy. The discrimination rate of the middle fusion strategy resulted in an optimal resolution of 94.59 %. The results obtained from the homologous fusion were able to evaluate the roasting degree comprehensively and accurately, which provides a new method and idea for tea aroma quality.
RESUMO
Recently, deep learning (DL) has shown great potential in complex wavefront retrieval (CWR). However, the application of DL in CWR does not match well with the physical diffraction process. The state-of-the-art DL-based CWR methods crop full-size diffraction patterns down to a smaller size to save computational resources. However, cropping reduces the space-bandwidth product (SBP). In order to solve the trade-off between computational resources and SBP, we propose an imaging process matched neural network (IPMnet). IPMnet accepts full-size diffraction patterns with a larger SBP as inputs and retrieves a higher resolution and a larger field of view of the complex wavefront. We verify the effectiveness of the proposed IPMnet through simulations and experiments.
