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Orange juice classification with a biologically based neural network
Journal article

Orange juice classification with a biologically based neural network

H.P. Dettmar, G.S. Barbour, K.T. Blackwell, T.P. Vogl, D.L. Alkon, F.S. Fry, J.E. Totah and T.L. Chambers
Computers & chemistry, Vol.20(2), pp.261-266
06/01/1996
DOI: 10.1016/0097-8485(95)00015-1
PMID: 8936424

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Abstract

Dystal, an artificial neural network, was used to classify orange juice products. Nine varieties of oranges collected from six geographical regions were processed into single-strength, reconstituted or frozen concentrated orange juice. The data set represented 240 authentic and 173 adulterated samples of juices; 16 variables [8 flavone and flavanone glycoside concentrations measured by high-performance liquid chromatography (HPLC) and 8 trace element concentrations measured by inductively coupled plasma spectroscopy] were selected to characterize each juice and were used as input to Dystal. Dystal correctly classified 89.8% of the juices as authentic or adulterated. Classification performance increased monotonically as the percentage of pulpwash in the sample increased. Dystal correctly identified 92.5% of the juices by variety (Valencia vs non-Valencia).

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