Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy

Jin, Ge; Wang, Yujie; Li, Luqing; Shen, Shanshan; Deng, Wei‐Wei; Zhang, Zhengzhu; Ning, Jingming

doi:10.1016/j.lwt.2020.109216

Cited by 64 publications

(24 citation statements)

References 37 publications

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“…Here, 24 mice (all mice are provided by the experimental center, 12 males and 12 females) were fed in a laboratory at a constant temperature and humidity. The conditions were controlled at a 12 hr light/dark cycle at 20-27°C and 40%-70% humidity (Lu et al 2019). The mice were given basic meals and enough drinking water, and the cages were cleaned regularly.…”

Section: Animal Group Experimentsmentioning

confidence: 99%

“…The primer sequences were separated from the single-end reads, and then use the parameters recommended by Cutadapt (V1.9.1) quality-controlled process to perform quality ltering (Martin 2011). The chimera sequences (Haas et al 2011) were removed by using the SILVA reference database (Quast et al 2013) and the UCHIME algorithm (Edgar et al 2011).…”

Section: Bioinformatics and Statistical Analysesmentioning

confidence: 99%

“…In addition, the microbial gut genome encodes 100-fold more unique genes than the human genome (Qin et al 2010). In recent years, increasing research involving gut microbiota revealed that intestinal micro ora exchanges information and makes contact with host cells, regulating their metabolism, gene, and protein expression, antagonizing and cooperating to maintain the balance of health and disease (Lynch and Pedersen 2016;Chen et al 2020). The imbalance or disorder of human intestinal micro ora can lead to various diseases, such as diabetes, hypertension, cardiovascular and cerebrovascular diseases, metabolic syndrome, gastrointestinal in ammation, depression, and even autoimmune diseases ( Dian Hong and Pu-erh tea are mainly produced and exported in Yunnan Province and use unique largeleaf tea leaves from the area as raw materials.…”

Section: Introductionmentioning

confidence: 99%

“…Black tea is produced from sun-dried green tea after withering, rolling, fermentation, and drying . During fermentation, the oxidation of polyphenols in fresh leaves is accomplished via the enzymatic action of polyphenol oxidase (PPO) and peroxidase (PO) (Samanta et al 2015;Jin et al 2020). Due to different processing methods, the content (mass fraction) of several main chemical components of ripe Pu-erh tea and black tea varies extensively, while their health effects on the human body are also different.…”

Section: Introductionmentioning

confidence: 99%

“…Tea is one of the world's three natural beverages due to its unique color, aroma, and taste (Gaeini et al 2019). The manufacturing methods and the degree of oxidation of tea polyphenols can be divided into six categories: green tea, white tea, yellow tea, oolong tea, black tea, and dark tea (Li et al 2019). Tea has signi cant nutritional and medicinal value, and drinking tea is bene cial to human health and longevity (Hayakawa et al 2018; Kochman et al 2020).…”

Section: Introductionmentioning

confidence: 99%

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A Comparison of the Gut Microbiota Modulatory Effect of Pu-Erh and Dian Hong Black Tea

Tang

Gong

et al. 2021

Preprint

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This study used Illumina Miseq high-throughput sequencing technology based on 16S rRNA V4 to explore and compare the regulatory effect of Dian Hong black tea and Pu-erh aqueous extract on the structure and diversity of the intestinal flora of mice. The results showed that the microbial communities from mice treated with water (W), Pu-erh (P), and Dian Hong black tea (R) clustered together and separated along the principal coordinate axis. In addition, the relative abundance of the two predominant microbial divisions (phylum level) of Firmicutes and Bacteroidetes in mice differed from those treated with water, Pu-erh, and Dian Hong black tea. The ratio of Firmicutes to Bacteroidetes was 2.37 in the W group and significantly increased in the P and R groups (2.63 and 3.99). According to the Venn diagrams, a total of 620 OTUs were obtained via OTU clustering, consisting of three groups. The LEfSe results indicated that 22 genera were differentially represented among the three groups, with 12 being more abundant in mice from the P group and six being more abundant in mice from the R group. In conclusion, both Dian Hong black tea and Pu-erh tea significantly regulated the intestinal flora of mice. However, no apparent differences were evident between the regulatory intestinal flora mechanisms of the two. It also suggested that there were indeed differences in the degree of oxidation and specific chemical compositions of active substances, such as polyphenols.

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Section: Animal Group Experimentsmentioning

confidence: 99%

Section: Bioinformatics and Statistical Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

A Comparison of the Gut Microbiota Modulatory Effect of Pu-Erh and Dian Hong Black Tea

Tang

Gong

et al. 2021

Preprint

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Cr³⁺ Activated Garnet Phosphor with Efficient Blue to Far‐Red Conversion for pc‐LED

Han

Zhang

et al. 2021

Advanced Optical Materials

120

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Far‐red (FR) phosphor‐converted light‐emitting diodes (pc‐LEDs) driven by blue LED chips are novel light sources for applications in phototherapy, photosynthesis, natural light simulation, and so on but still bear low electricity‐to‐FR light conversion efficiency (≤ 23%) due to deficiency of phosphors that have both high blue light absorptance and high FR internal quantum efficiency (IQE) for the realization of efficient blue to FR conversion. FR Ca3Sc2Si3O12 (CSSG):Cr3+ garnet phosphor has ultra‐high IQE (> 90%) but low blue light absorption. Here, a twofold increase of blue light absorption cross‐section is reported with still high FR IQE via Lu3+−Mg2+ substitution for Ca2+−Sc3+ in CSSG:Cr3+ to form Ca3–xLuxMgxSc2–xSi3O12:Cr3+ garnet solid solution, which is attributed to enhanced mixing of odd‐parity configuration into 3d configuration of Cr3+ induced by the cations substitution. Optical properties, crystal field strengths, and thermal stabilities of the solid solution phosphors are studied as a function of x. After complete replacement of Sc3+, the as‐fabricated FR pc‐LED emits at 750 nm with 65.7% blue‐to‐FR quantum conversion efficiency and consequently offers an electricity‐to‐FR light conversion efficiency over 30%. Moreover, the solid solution phosphors show high quenching temperatures in the range of 580–610 K. The results can advance the development of efficient FR phosphors and pc‐LEDs for various applications.

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Moisture contents and product quality prediction of Pu‐erh tea in sun‐drying process with image information and environmental parameters

Cheng

Zhang

Shan

et al. 2022

Food Science & Nutrition

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In this study, moisture contents and product quality of Pu‐erh tea were predicted with deep learning‐based methods. Images were captured continuously in the sun‐drying process. Environmental parameters (EP) of air humidity, air temperature, global radiation, wind speed, and ultraviolet radiation were collected with a portable meteorological station. Sensory scores of aroma, flavor, liquor color, residue, and total scores were given by a trained panel. Convolutional neural network (CNN) and gated recurrent unit (GRU) models were constructed based on image information and EP, which were selected in advance using the neighborhood component analysis (NCA) algorithm. The evolved models based on deep‐learning methods achieved satisfactory results, with RMSE of 0.4332, 0.2669, 0.7508 (also with R2 of .9997, .9882, .9986, with RPD of 53.5894, 13.1646, 26.3513) for moisture contents prediction in each batch of tea, tea at different sampling periods, the overall samples, respectively; and with RMSE of 0.291, 0.2815, 0.162, 0.1574, 0.3931 (also with R2 of .9688, .9772, .9752, .9741, .8906, with RPD of 5.6073, 6.5912, 6.352, 6.1428, 4.0045) for final quality prediction of aroma, flavor, liquor color, residue, total score, respectively. By analyzing and comparing the RMSE values, the most significant environmental parameters (EP) were selected. The proposed combinations of different EP can also provide a valuable reference in the development of a new sun‐drying system.

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Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy

Cited by 64 publications

References 37 publications

A Comparison of the Gut Microbiota Modulatory Effect of Pu-Erh and Dian Hong Black Tea

A Comparison of the Gut Microbiota Modulatory Effect of Pu-Erh and Dian Hong Black Tea

Cr³⁺ Activated Garnet Phosphor with Efficient Blue to Far‐Red Conversion for pc‐LED

Moisture contents and product quality prediction of Pu‐erh tea in sun‐drying process with image information and environmental parameters

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Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy

Cited by 64 publications

References 37 publications

A Comparison of the Gut Microbiota Modulatory Effect of Pu-Erh and Dian Hong Black Tea

A Comparison of the Gut Microbiota Modulatory Effect of Pu-Erh and Dian Hong Black Tea

Cr3+ Activated Garnet Phosphor with Efficient Blue to Far‐Red Conversion for pc‐LED

Moisture contents and product quality prediction of Pu‐erh tea in sun‐drying process with image information and environmental parameters

Contact Info

Product

Resources

About

Cr³⁺ Activated Garnet Phosphor with Efficient Blue to Far‐Red Conversion for pc‐LED