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Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat
Yuling Wang1, Chen Zhang2, Xinhua Li1
1School of Agriculture, Henan Institute of Science and Technology, Xinxiang 453003, China.
Foods (Basel, Switzerland)
|July 12, 2025
Summary
A miniaturized near-infrared spectroscopy (NIRS) system with machine learning accurately assesses wheat flour gluten. The improved whale optimization algorithm-based support vector regression (iWOA-SVR) offers a non-destructive method for gluten quality evaluation.
Area of Science:
- Agricultural Science
- Analytical Chemistry
- Spectroscopy
Background:
- Accurate assessment of gluten content (dry gluten content, wet gluten content, gluten index) is crucial for wheat flour quality.
- Traditional methods for gluten analysis are often destructive and time-consuming.
- Non-invasive techniques are needed for rapid and efficient quality control in the food industry.
Purpose of the Study:
- To develop and validate a non-invasive method for quantitative evaluation of dry gluten content (DGC), wet gluten content (WGC), and gluten index (GI) in wheat flour.
- To integrate a miniaturized near-infrared spectroscopy (NIRS) system with machine learning algorithms for gluten analysis.
- To optimize wavelength selection and machine learning models for improved prediction accuracy.
Main Methods:
- Utilized a miniaturized near-infrared spectroscopy (NIRS) system operating in the 900-1700 nm range.
- Employed five different machine learning algorithms, including support vector regression (SVR), to model the relationship between spectral data and gluten parameters.
- Applied five wavelength selection techniques and developed optimized SVR models, including an improved whale optimization algorithm-based SVR (iWOA-SVR).
Main Results:
- Support vector regression (SVR) demonstrated excellent prediction performance for all gluten parameters using full-range spectra (Rₚ = 0.9370-0.9430).
- Optimized models using 25-30 selected wavelengths showed comparable accuracy.
- The iWOA-SVR model achieved the strongest predictive capability among optimized models (Rₚ = 0.9190-0.9385), confirming robustness through external validation.
Conclusions:
- Micro-NIRS combined with iWOA-SVR provides an effective, non-destructive method for assessing wheat flour gluten quality.
- This approach offers a valuable alternative to traditional methods, enabling faster and more efficient quality control.
- The findings support the expansion of NIRS technology for developing portable, specialized equipment for industrial applications.

