The application of convolutional neural networks, LF-NMR, and texture for microparticle analysis in assessing the quality of fruit powders: Case study – blackcurrant powders
Source abstract
Abstract
Abstract It can be observed that dynamic developments in artificial intelligence contributing to the evolution of existing techniques used in food research. Currently, innovative methods are being sought to support unit processes such as food drying, while at the same time monitoring quality and extending their shelf life. The development of innovative technology using convolutional neural networks (CNNs) to assess the quality of fruit powders seems highly desirable. This will translate into obtaining homogeneous batches of powders based on the specific morphological structure of the obtained microparticles. The research aims to apply convolutional networks to assess the quality, consistency, and homogeneity of blackcurrant powders supported by comparative physical methods of low-field nuclear magnetic resonance (LF-NMR) and texture analysis. The results show that maltodextrin, inulin, whey milk proteins, microcrystalline cellulose, and gum arabic are effective carriers when identifying morphological structure using CNNs. The use of CNNs, texture analysis, and the effect of LF-NMR relaxation time together with statistical elaboration shows that maltodextrin as well as milk whey proteins in combination with inulin achieve the most favorable results. The best results were obtained for a sample containing 50% maltodextrin and 50% maltodextrin (MD50-MD70). The CNN model for this combination had the lowest mean squared error in the test set at 2.5741 × 10 −4 , confirming its high performance in the classification of blackcurrant powder microstructures.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Spectroscopy and Chemometric Analyses · Food Chemistry and Fat Analysis · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Dairy and Process Engineering, Poznań University of Life Sciences , 31 Wojska Polskiego St., 60-624 , Poznań , Poland
Department of Biosystems Engineering, Poznań University of Life Sciences , 50 Wojska Polskiego St., 60-627 , Poznan , Poland
Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW , 159c Nowoursynowska St. , 02-787 , Warsaw , Poland
Department of Physics and Biophysics, Poznań University of Life Sciences , 28 Wojska Polskiego St., 60-637 , Poznań , Poland
Collegium Medicum, Andrzej Frycz Modrzewski Krakow University , 1 Gustawa Herlinga-Grudzińskiego St., 30-705 , Kraków , Poland
Department of Food Technology of Plant Origin, Poznań University of Life Sciences , 60-624 , Poznań , Poland
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