Raman and Mid-Infrared Spectroscopy Coupled With Machine–Deep Learning for Adulterant Detection in Ground Turmeric
Thomas A. Teklemariam
Abstract
The intricate nature of the global food supply chain and the presence of regulations spanning multiple jurisdictions contribute to an increased likelihood of food adulteration. This underscores the need for effective monitoring methods to guarantee the safety and nutritional quality of our food. In this context, the application of infrared spectroscopy-based techniques emerges as an environmentally friendly, non-invasive, and waste-minimizing solution for authenticating food products. Infrared spectra serve as unique molecular fingerprints, offering a multidimensional representation of how chemical bonds in the material interact with infrared light. Chemometrics, which are primarily linear-based models, play a crucial role in extracting essential information from spectral data, enabling dimensionality reduction, classification, and predictive analysis. Recent progress in the field of big data science and artificial intelligence has brought forth machine learning and deep learning algorithms explicitly designed to uncover features from complex multidimensional data, encompassing both linear and nonlinear relationships. These advancements have the potential to enhance the detection of adulterants in food products. This study assesses the accuracy of various shallow machine learning models and a deep learning model based on a one-dimensional convolutional neural network (1D CNN). The evaluation is conducted using Raman and infrared spectral data obtained from ground turmeric samples that were deliberately adulterated with five distinct substances. The study highlights the improved classification accuracy achieved through the implementation of the 1D CNN model.