Food adulteration analysis without laboratory prepared or determined reference food adulterant values

Visible feature engineering to detect fraud in black and red peppers

Visible imaging is a fast, cheap, and accurate technique in the assessment of food quality and safety. The technique was used in the present research to detect sea foam adulterant levels in black and red peppers. The fraud levels included 0, 5, 15, 30, and 50%. Sample preparation, image acquisition and preprocessing, and feature engineering (feature extraction, selection, and classification) were the conducted steps in the present research. The efficient features were classified using artificial neural networks and support vector machine methods. The classifiers were evaluated using the specificity, sensitivity, precision, and accuracy metrics. The artificial neural networks had better results than the support vector machine method for the classification of different adulterant levels in black pepper with the metrics' values of 98.89, 95.67, 95.56, and 98.22%, respectively. Reversely, the support vector machine method had higher metrics' values (99.46, 98.00, 97.78, and 99.11%, respectively) for red pepper. The results showed the ability of visible imaging and machine learning methods to detect fraud levels in black and red pepper.

Unsupervised model adaptation for multivariate calibration by domain adaptation-regularization based kernel partial least square

In chemometrics, calibration model adaptation is desired when training- and test-samples come from different distributions. Domain-invariant feature representation is currently a successful strategy to realize model adaptation and has received wide attention. The paper presents a nonlinear unsupervised model adaptation method termed as domain adaption regularization-based kernel partial least squares regression (DarKPLS). DarKPLS aims to minimize the source and target distributions in a low-dimensional latent space projected from the reproducing kernel Hilbert space (RKHS) generated with the labeled source data and unlabeled target data. Specially, the distributional means and variances between source and target latent variables are aligned in the RKHS. By extending existing domain invariant partial least square regression (di-PLS) with the projected maximum mean discrepancy (PMMD) to reduce the mean discrepancy in the RKHS further, DarKPLS could realize fine-grained domain alignment that further improves the adaptation performance. DarKPLS is applied to the γ-polyglutamic acid fermentation dataset, tobacco dataset and corn dataset, and it demonstrates improved prediction results in comparison with No adaptation partial least squares (PLS), null augmented regression (NAR), extended linear joint trained framework (ExtJT), scatter component analysis (SCA) and domain-invariant iterative partial least squares (DIPALS).

Detection of adulteration in food based on nondestructive analysis techniques: a review

In recent years, people pay more and more attention to food quality and safety, which are significantly relating to human health. Food adulteration is a world-wide concerned issue relating to food quality and safety, and it is difficult to be detected. Modern detection techniques (high performance liquid chromatography, gas chromatography-mass spectrometer, etc.) can accurately identify the types and concentrations of adulterants in different food types. However, the characteristics as expensive, low efficient and complex sample preparation and operation limit the use of these techniques. The rapid, nondestructive and accurate detection techniques of food adulteration is of great and urgent demand. This paper introduced the principles, advantages and disadvantages of the nondestructive analysis techniques and reviewed the applications of these techniques in food adulteration screen in recent years. Differences among these techniques, differences on data interpretation and future prospects were also discussed.

Quantitative Analysis of Adulterations in Oat Flour by FT-NIR Spectroscopy, Incomplete Unbalanced Randomized Block Design, and Partial Least Squares

This paper developed a rapid and nondestructive method for quantitative analysis of a cheaper adulterant (wheat flour) in oat flour by NIR spectroscopy and chemometrics. Reflectance FT-NIR spectra in the range of 4000 to 12000 cm(-1) of 300 oat flour objects adulterated with wheat flour were measured. The doping levels of wheat flour ranged from 5% to 50% (w/w). To ensure the generalization performance of the method, both the oat and the wheat flour samples were collected from different producing areas and an incomplete unbalanced randomized block (IURB) design was performed to include the significant variations that may be encountered in future samples. Partial least squares regression (PLSR) was used to develop calibration models for predicting the levels of wheat flour. Different preprocessing methods including smoothing, taking second-order derivative (D2), and standard normal variate (SNV) transformation were investigated to improve the model accuracy of PLS. The root mean squared error of Monte Carlo cross-validation (RMSEMCCV) and root mean squared error of prediction (RMSEP) were 1.921 and 1.975 (%, w/w) by D2-PLS, respectively. The results indicate that NIR and chemometrics can provide a rapid method for quantitative analysis of wheat flour in oat flour.