Acrylamide formation is nowadays one of the major concerns of the potato-processing agriculture industry. We investigate the use of broadband reflection spectroscopy (400-1700 nm), in combination with machine learning, to optically classify raw potatoes inducing different levels of acrylamide after frying, covering concentrations between 200 ppb and 2000 ppb. Using the full spectral range, we obtain a correct classification of a dataset of 200 samples and using 10-fold cross-validation, while applying Linear Discriminant Analysis and Extreme Learning Machine. To reduce the amount of data and increase processing speeds, a sequential feature selection search was performed to identify the critical wavelengths (450 nm, 488 nm, 504 nm, 783 nm, 808 nm, 1310 nm, 1319 nm and 1342 nm) that enable classification performances exceeding 92% when applying Linear Discriminant Analysis. We therefore demonstrate a non-destructive identification of the potatoes unsuited for French fries production, enabling to increase food safety, while limiting food waste.
Bibliographical noteFunding Information:
This work was supported in part by FWO , IWT , the MP1205 COST Action, the Methusalem and Hercules foundations and the OZR of the Vrije Universiteit Brussel ( VUB ). The authors would also like to thank Dr. Ir. Cédric Meshia Oveneke for his valuable input and advices regarding the applied machine learning algorithms.
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- NEAR-INFRARED SPECTROSCOPY; DRY-MATTER; STORAGE-TEMPERATURE; PREDICTION; CHIPS