An Integrated Engineering Framework for Real-Time Quality Monitoring and Dynamic Blending Optimization in Safflower Processing Using NIR-HSI and Reinforcement Learning
{"title":"An Integrated Engineering Framework for Real-Time Quality Monitoring and Dynamic Blending Optimization in Safflower Processing Using NIR-HSI and Reinforcement Learning","authors":"Zhouyou Wu, Yixin Zheng, Shixin Cen, Xinlong Liu, Qian Zhao, Qilong Xue, Wei Liu, Lisong Zhang, Chenfei Li, Yang Yu, Zheng Li","doi":"10.1111/jfpe.70666","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The natural heterogeneity of raw materials, such as fluctuations in hydroxysafflor yellow A concentration, poses significant engineering challenges in standardizing safflower (<i>Carthamus tinctorius L</i>.) processing. This study proposes an integrated data-driven framework combining near-infrared hyperspectral imaging and reinforcement learning to achieve dynamic blending control. First, a rapid, non-destructive monitoring system was developed using a SNV-CARS-SVR model, achieving excellent predictive accuracy for HSYA content (R<sub>c</sub><sup>2</sup> = 0.9808, R<sub>p</sub><sup>2</sup> = 0.9218). Subsequently, the industrial blending process was modeled as a Markov Decision Process. A dynamic batching strategy utilizing the Proximal Policy Optimization algorithm was implemented to optimize the feedstock sequence. Experimental validation demonstrated that the proposed RL-driven blending system effectively suppressed feed concentration fluctuations, reducing the standard deviation of HSYA concentration from 0.4730 to 0.086 (an 81.8% reduction). This framework provides a scalable, intelligent control solution for continuous quality assurance in the processing of complex natural products.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70666","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
The natural heterogeneity of raw materials, such as fluctuations in hydroxysafflor yellow A concentration, poses significant engineering challenges in standardizing safflower (Carthamus tinctorius L.) processing. This study proposes an integrated data-driven framework combining near-infrared hyperspectral imaging and reinforcement learning to achieve dynamic blending control. First, a rapid, non-destructive monitoring system was developed using a SNV-CARS-SVR model, achieving excellent predictive accuracy for HSYA content (Rc2 = 0.9808, Rp2 = 0.9218). Subsequently, the industrial blending process was modeled as a Markov Decision Process. A dynamic batching strategy utilizing the Proximal Policy Optimization algorithm was implemented to optimize the feedstock sequence. Experimental validation demonstrated that the proposed RL-driven blending system effectively suppressed feed concentration fluctuations, reducing the standard deviation of HSYA concentration from 0.4730 to 0.086 (an 81.8% reduction). This framework provides a scalable, intelligent control solution for continuous quality assurance in the processing of complex natural products.
期刊介绍:
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.