Real-time grading of roasted tobacco using near infrared spectroscopy technology

Abstract

Traditional tobacco quality grading methods have limitations such as high human resource consumption and poor consistency, resulting in the grading accuracy being affected. Near infrared spectroscopy (NIRS) technology, as a rapid and non-destructive analytical method, has been widely used for online inspection. This study aims to accomplish rapid, accurate and reliable real-time grading of tobacco quality by employing online near-infrared spectroscopy to detect key chemical indicators. A key indicators selection method based on information gain and Fisher criterion (IFRI) was proposed in this paper by associating tobacco chemical indicators with traditional quality grades. The key chemical indicators were selected from many indicators by two classical feature selection functions, and a chemical indicator grading table was designed based on a large number of statistical data on tobacco chemical indicators, and the table was applied to grade the tobacco quality of real data from different years. The results show that the IFRI algorithm is an effective method for selecting key indicators, and the selected reducing sugars-to-total nitrogen ratio and nicotine are the key indicators for tobacco quality grading. Moreover, we demonstrated that the designed grading table is reasonable and feasible. Compared with traditional grading, chemical indicator grading based on near infrared spectroscopy can not only be realized quickly by using an online near infrared instrument, but also the tobacco of the same grade is less discrete, better consistency and more representative after grading, and it is applicable to tobacco samples of different years, which is a convenient, rapid and promising grading method that can provide a reference for tobacco quality grading. Furthermore, the formulation design by utilizing different grades after grading can greatly improve the utilization rate of tobacco leaves. Notably, the method can also be applied to other fields, such as quality control of agricultural products, monitoring of food processing processes, etc.