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During the fermentation process of Oolong tea, significant changes occur in both its external characteristics and its internal components. This study aims to determine the fermentation degree of Oolong tea using visible-near-infrared spectroscopy (vis-VIS-NIR) and image processing. The preprocessed vis-VIS-NIR spectral data are fused with image features after sequential projection algorithm (SPA) feature selection. Subsequently, traditional machine learning and deep learning classification models are compared, with the support vector machine (SVM) and convolutional neural network (CNN) models yielding the highest prediction rates among traditional machine learning models and deep learning models with 97.14% and 95.15% in the prediction set, respectively. The results indicate that VIS-NIR combined with image processing possesses the capability for rapid non-destructive online determination of the fermentation degree of Oolong tea. Additionally, the predictive rate of traditional machine learning models exceeds that of deep learning models in this study. This study provides a theoretical basis for the fermentation of Oolong tea.
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The oxidation step in Oolong tea processing significantly influences its final flavor and aroma. In this study, a gas sensors detection system based on 13 metal oxide semiconductors with strong stability and sensitivity to the aroma during the Oolong tea oxidation production is proposed. The gas sensors detection system consists of a gas path, a signal acquisition module, and a signal processing module. The characteristic response signals of the sensor exhibit rapid release of volatile organic compounds (VOCs) such as aldehydes, alcohols, and olefins during oxidative production. Furthermore, principal component analysis (PCA) is used to extract the features of the collected signals. Then, three classical recognition models and two convolutional neural network (CNN) deep learning models were established, including linear discriminant analysis (LDA), k-nearest neighbors (KNN), back-propagation neural network (BP-ANN), LeNet5, and AlexNet. The results indicate that the BP-ANN model achieved optimal recognition performance with a 3-4-1 topology at pc = 3 with accuracy rates for the calibration and prediction of 94.16% and 94.11%, respectively. Therefore, the proposed gas sensors detection system can effectively differentiate between the distinct stages of the Oolong tea oxidation process. This work can improve the stability of Oolong tea products and facilitate the automation of the oxidation process. The detection system is capable of long-term online real-time monitoring of the processing process.
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BACKGROUND: Tea-garden pest control is crucial to ensure tea quality. In this context, the time-series prediction of insect pests in tea gardens is very important. Deep-learning-based time-series prediction techniques are advancing rapidly but research into their use in tea-garden pest prediction is limited. The current study investigates the time-series prediction of whitefly populations in the Tea Expo Garden, Jurong City, Jiangsu Province, China, employing three deep-learning algorithms, namely Informer, the Long Short-Term Memory (LSTM) network, and LSTM-Attention. RESULTS: The comparative analysis of the three deep-learning algorithms revealed optimal results for LSTM-Attention, with an average root mean square error (RMSE) of 2.84 and average mean absolute error (MAE) of 2.52 for 7 days' prediction length, respectively. For a prediction length of 3 days, LSTM achieved the best performance, with an average RMSE of 2.60 and an average MAE of 2.24. CONCLUSION: These findings suggest that different prediction lengths influence model performance in tea garden pest time series prediction. Deep learning could be applied satisfactorily to predict time series of insect pests in tea gardens based on LSTM-Attention. Thus, this study provides a theoretical basis for the research on the time series of pest and disease infestations in tea plants. © 2024 Society of Chemical Industry.