Study on the Determination of Flavor Value of Rice Based on Grid Iterative Search Swarm Optimization Support Vector Machine Model and Hyperspectral Imaging

Abstract

In the field of rice processing and cultivation, it is crucial to adopt efficient, rapid and user-friendly techniques to detect the flavor values of various rice varieties. The conventional methods for flavor value assessment mainly rely on chemical analysis and technical evaluation, which not only deplete the rice resources but also incur significant time and labor costs. In this study, hyperspectral imaging technology was utilized in combination with an improved Particle Swarm Optimization Support Vector Machine (PSO-SVM) algorithm, i.e., the Grid Iterative Search Particle Swarm Optimization Support Vector Machine (GISPSO-SVM) algorithm, introducing a new non-destructive technique to determine the flavor value of rice. The method captures the hyperspectral feature data of different rice varieties through image acquisition, preprocessing and feature extraction, and then uses these features to train a model using an optimized machine learning algorithm. The results show that the introduction of GIS algorithms in a PSO-optimized SVM is very effective and can improve the parameter finding ability. In terms of flavor value prediction accuracy, the Principal Component Analysis (PCA) combined with the GISPSO-SVM algorithm achieved 96% accuracy, which was higher than the 93% of the Competitive Adaptive Weighted Sampling (CARS) algorithm. And the introduction of the GIS algorithm in different feature selection can improve the accuracy to different degrees. This novel approach helps to evaluate the flavor values of new rice varieties non-destructively and provides a new perspective for future rice flavor value detection methods.

Keywords

• hyperspectral imaging
• rice flavor value
• particle swarm optimization (PSO)
• non-destructive technique