Detection of milk adulteration using coffee ring effect and convolutional neural network

Abstract

A low-cost and effective method is reported to identify water and synthetic milk adulteration of cow’s milk using coffee ring patterns. The cow’s milk samples were diluted with tap water (TW), distilled water (DW) and mineral water (MW) and drop cast onto glass slides to observe coffee ring patterns. The area of the ring, total particle area and average particle diameter were extracted from these patterns. For each ring, the ratio of total particle area versus total ring area was calculated. The area ratio, regardless of water adulterants, follows an exponential model with respect to average particle diameter. Unlike TW, the ratio for DW and MW adulterated milk are clustered and classified together with respect to the particle diameter. These results were independent of dilution level and are used for adulterant classification. The ring of milk adulterated using synthetic milk gave multiple concentric rings, flower-like structures, and oil globules throughout the dilution level. An Alexnet model was used to classify water and synthetic milk adulterants in authentic milk. The trained model could achieve 96.7% and 95.8% accuracy for binary and tertiary classification respectively. These results enable us to distinguish synthetic milk from pure milk and segregate DW and MW with respect to TW adulterated milk.