Classification of different wheat flour types using hyperspectral imaging and machine learning techniques

Abstract

Different wheat flour types are used to produce various baked products. Due to the whiteness of the four types, hyperspectral imaging can be used due to receiving infrared wavelength. The technique was applied to distinguish confectionery flour and the flours of Samoun, Sangak, and Tafton breads using a line scanning system in the range of 400–950 nm. Effective wavelengths were selected and different image features were extracted from the corresponding image channels. The selected wavelengths were 601.33, 620.34, 696.41, 730.31, 821.26, and 841.11 nm. The extracted features were used in classification step using linear discriminant analysis, support vector machine, and artificial neural network methods in MATLAB software. The classification accuracy of artificial neural network was higher than the other methods. The efficient features gave higher classification accuracy (98.1 %) than all extracted features (96.9 %). The results showed the high ability of hyperspectral imaging combined with artificial neural network to distinguish different wheat flour types.