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Article · IEEE Access · January 1, 2020

Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

Zainab Saleem, Muhammad Hussain Khan, Muhammad Imran Ahmad, Ahmed Sohaib, Hamail Ayaz, Manuel Mazzara

Manuel Mazzara
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Abstract

The shelf life of bakery products highly depends on the environment and it may get spoiled earlier than its expiry which results in food-borne diseases and may affect human health or may get wasted beforehand. The traditional spoilage detection methods are time-consuming and destructive in nature due to the time taken to get microbiological results. To the best of the author's knowledge, this work presents a novel method to automatically predict the microbial spoilage and detect its spatial location in baked items using Hyperspectral Imaging (HSI) range from $395-1000\,\,nm$ . A spectral preserve fusion technique has been proposed to spatially enhance the HSI images while preserving the spectral information. Furthermore, to automatically detect the spoilage, Principal Component Analysis (PCA) followed by K-means and SVM has been used. The proposed approach can detect the spoilage almost 24 hours before it started appearing or visible to a naked eye with 98.13% accuracy on test data. Furthermore, the trained model has been validated through external dataset and detected the spoilage almost a day before it started appearing visually.

Spectroscopy and Chemometric AnalysesRemote-Sensing Image ClassificationOptical Imaging and Spectroscopy Techniquesbakery productsshelf life predictionhyperspectral imaging

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