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Published on: October 14, 2013
Predicting wheat gluten concentrations in potato starch using GPR and SVM models built by terahertz time-domain
Qingxia Li1, Tong Lei1, Yunlong Cheng2
1Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
Abstract:
The purpose of this study was for the first time to explore the feasibility of terahertz (THz) spectral imaging for the detection of gluten contents in food samples. Based on the obtained 80 THz spectrum data, Gaussian process regression (GPR) and support vector machine (SVM) models were established to predict wheat gluten concentrations in 40 potato starch mixture samples. The prediction performances of GPR and SVM obtained were R2 = 0.859 and RMSE = 0.070, and R2 = 0.715 and RMSE = 0.101 in the gluten concentration range of 1.3%-100%, respectively, showing that the linear SVM algorithm had better prediction performance. The results indicated that THz spectral imaging combined with GPR could be used to predict the gluten content in food samples. It is thus hoped that this research should provide a novel technique for gluten content detection to ensure gluten-free food samples.
