Sensors, Vol. 20, Pages 230: The Effect of Light Intensity, Sensor Height, and Spectral Pre-Processing Methods when using NIR Spectroscopy to Identify Different Allergen-Containing Powdered Foods

Sensors, Vol. 20, Pages 230: The Effect of Light Intensity, Sensor Height, and Spectral Pre-Processing Methods when using NIR Spectroscopy to Identify Different Allergen-Containing Powdered Foods Sensors doi: 10.3390/s20010230 Authors: Rady Fischer Reeves Logan Watson : Food allergens present a significant health risk to the human population, so their presence must be monitored and controlled within food production environments. This is especially important for powdered food, which can contain nearly all known food allergens. Manufacturing is experiencing the fourth industrial revolution (Industry 4.0), which is the use of digital technologies, such as sensors, Internet of Things (IoT), artificial intelligence, and cloud computing, to improve the productivity, efficiency, and safety of manufacturing processes. This work studied the potential of small low-cost sensors and machine learning to identify different powdered foods which naturally contain allergens. The research utilised a near-infrared (NIR) sensor and measurements were performed on over 50 different powdered food materials. This work focussed on several measurement and data processing parameters, which must be determined when using these sensors. These included sensor light intensity, height between sensor and food sample, and the most suitable spectra pre-processing method. It was found that the K-nearest neighbour and linear discriminant analysis machine learning methods had the highest class...
Source: Sensors - Category: Biotechnology Authors: Tags: Article Source Type: research