Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model

Abstract

Wheat is the main raw material in liquor brewing. However, the protein content (PC) and starch content (SC) in wheat will affect the quality and flavor of the final liquor. In this study, the rapid, non-destructive determination of the PC and SC in wheat was achieved by combining hyperspectral imaging (HSI) with a convolutional neural network regression (CNNR) model established using the original spectral data in the hyperspectral images. The best preprocessing method was first determined, and then the performance of CNNR, extreme gradient boosting (XGBoost) and partial least squares regression (PLSR) models were compared at full wavelength, and it was concluded that CNNR based on the original spectrum was the optimal model for predicting wheat PC (R-square (R2) = 0.9942, root mean square error (RMSE) = 0.1041, relative percentage difference (RPD) = 13.1306) and SC (R2 = 0.9329, RMSE = 0.8633, RPD = 3.8605) at full wavelength. Finally, to further explore the feature extraction capability of the CNN model, different feature selection and extraction methods are used to build the PLSR model, and the comparison revealed that the PLSR model built by feature extraction using convolutional neural network (CNN_F) performed best in predicting wheat PC and SC. These results showed that HSI combined with a CNNR model could enable the rapid and accurate analysis of the PC and SC in wheat, since the CNNR can extract features from samples better than the traditional machine learning models.