Real-time screening of melamine in coffee capsules using infrared thermography and deep learning

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-05-29 DOI:10.1016/j.jfoodeng.2025.112675

Natalia Hernansanz-Luque , Ana M. Pérez-Calabuig , Sandra Pradana-López , John C. Cancilla , José S. Torrecilla

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引用次数: 0

Abstract

Food adulteration is a major concern in the food industry, particularly in widely consumed products such as coffee. This study presents a novel non-destructive approach for detecting melamine contamination in coffee capsules using infrared thermography (IRT) and convolutional neural networks (CNNs). Coffee samples (natural, blended, and decaffeinated) with different coffee-to-milk ratios (1:3, 1:1, and 3:1) were adulterated with melamine at 2.5, 5, and 7.5 ppm. A dataset of 24,296 thermographic images was analyzed using ResNet34, achieving a classification accuracy of 95.71 % in blind validation. Compared to conventional chemical methods, this approach is faster, cost-effective, and scalable, making it a valuable tool for real-time food safety screening. The proposed method offers a non-invasive and rapid alternative to conventional analytical techniques such as High-Performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), making it highly suitable for real-time quality control in the food industry.

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利用红外热成像和深度学习技术实时筛选咖啡胶囊中的三聚氰胺

食品掺假是食品工业的一个主要问题，特别是在咖啡等广泛消费的产品中。本研究提出了一种利用红外热成像（IRT）和卷积神经网络（cnn）检测咖啡胶囊中三聚氰胺污染的新型非破坏性方法。不同咖啡与牛奶比例（1:3、1:1和3:1）的咖啡样品（天然、混合和不含咖啡因的）被掺入了2.5、5和7.5 ppm的三聚氰胺。使用ResNet34对24296张热像图数据集进行分析，盲验证的分类准确率达到95.71%。与传统的化学方法相比，这种方法更快，成本效益高，可扩展，使其成为实时食品安全筛查的宝贵工具。该方法提供了一种非侵入性和快速替代传统分析技术，如高效液相色谱（HPLC）和质谱（MS），使其非常适合于食品行业的实时质量控制。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.