Work

Evaluation of Withering Quality of Black Tea Based on Multi-Information Fusion Strategy

Year: 2025

Type: article

Abstract: The intelligent perception of moisture content (MC) for tea leaves during the black tea withering process is an unsolved task because of the acquisition of limited sample characteristic information. In this study, both the external and internal features of withering samples were simultaneously acquired based on near-infrared spectroscopy (NIRS) and machine vision (MV) technology. Different data fusion strategies, including low-, middle- and high-level strategies, were employed to integrate two types of heterogeneous information. Subsequently, the different fused features were combined with a support vector regression (SVR) algorithm to establish the moisture perception models of withering leaves. The middle-level-variable iterative space shrinkage approach (VISSA) displayed the best performance with 5.7705 for the relative percent deviation (RPD). Therefore, the proposed multi-information fusion strategy could achieve an intelligent perception of tea leaves in the black tea withering process. The integration of NIRS and MV technology overcomes the limitations of single-technology approaches in black tea withering assessment, providing a robust methodology for precision processing and targeted quality control of black tea.

Source: Foods

DOI: 10.3390/foods14091442

Authors: Ting An, Yongwen Jiang, Hanting Zou, Xuan Xuan, Jian Zhang, Haibo Yuan

Institutions: Chinese Academy of Agricultural Sciences, Tea Research Institute, Huzhou College

Language: English

Topic: Spectroscopy and Chemometric Analyses

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499