Food chemistrySpectroscopyFourier Transform InfraredNeural NetworksComputerPlant Oils
Quantitative analysis of 3-monochloropropane-1,2-diol in fried oil using convolutional neural networks optimizing with a hybrid feature selection based on Fourier transform infrared spectroscopy.
Xi Wang, Guijie Li, Jinjuan Yang, Siyi Wang, Shibing Zhang, Qi Zhao
Published: 202610.1016/j.foodchem.2025.147615
Abstract
To address challenges in quantifying 3-monochloropropane-1,2-diol (3-MCPD), a toxic compound formed during oil refining with nephrotoxic, reproductive toxic, and carcinogenic properties, a convolutional neural network (CNN) integrated with a hybrid f…
Preview only. Read the full abstract at the source