Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine

IntroductionExtra Virgin Olive Oil (EVOO) is one of the most common and popular edible oils which is an important part of the Mediterranean diet. It is a rich source of sterol, phenol compounds and vitamins A and E. EVOO has useful effects on human body and significant reduction of cardiovascular di...

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Autores principales:	M. R Zarezadeh, M Aboonajmi, M Ghasemi-Varnamkhasti, F Azarikia
Formato:	article
Lenguaje:	EN FA
Publicado:	Ferdowsi University of Mashhad 2021
Materias:	classification fraud detection olive oil olfaction machine quality Agriculture (General) S1-972 Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/64a6235563f04824963397cbbe754bce
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id	oai:doaj.org-article:64a6235563f04824963397cbbe754bce
record_format	dspace
institution	DOAJ
collection	DOAJ
language	EN FA
topic	classification fraud detection olive oil olfaction machine quality Agriculture (General) S1-972 Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	classification fraud detection olive oil olfaction machine quality Agriculture (General) S1-972 Engineering (General). Civil engineering (General) TA1-2040 M. R Zarezadeh M Aboonajmi M Ghasemi-Varnamkhasti F Azarikia Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine
description	IntroductionExtra Virgin Olive Oil (EVOO) is one of the most common and popular edible oils which is an important part of the Mediterranean diet. It is a rich source of sterol, phenol compounds and vitamins A and E. EVOO has useful effects on human body and significant reduction of cardiovascular diseases due to these benefits, EVOO is expensive so unfortunately adulteration in EVOO by mixing it with other cheap and low cost and low value oils such as canola, sunflower, palm and etc. is very common. Adulteration leads to health and financial losses and sometimes cause serious illness. Olive oil has various quality levels which depend on different factors such as olive cultivar, storage, oil extracting process etc.Materials and MethodsThere are numerous food quality evaluation and adulteration detection approaches which include destructive and non-destructive methods. Control sample (EVOO) was applied from "DANZEH food industry", Lowshan, Gilan Province. For ensuring that control sample is extra virgin, a sample was tested in "Rahpooyan e danesh koolak Lab." Tehran, Iran; according to "Institute of standards and industrial research of Iran" ISIRI number: 4091 and INSO 13126-2. Eight semi-conductor gas sensors "FIS, MQ3, MQ3, MQ4, MQ8, MQ135, MQ136, TGS136, TGS813 AND TGS822" applied in used olfaction machine. In this study there were 6 treatments: 1- Pure EVOO, 2- EVOO with 5% adulteration, 3- EVOO with 10% adulteration, 4- EVOO with 20% adulteration, 5- EVOO with 35% adulteration and 6- EVOO with 50% adulteration. Adulteration created with ordinary frying oil (including sunflower, canola, and maize oils). Each treatment prepared in seven samples and each sample test was repeated seven times. In this study, olfaction machine, a non-destructive, simple and user friendly System applied. As mentioned, the olfaction machine includes eight different sensors, so each test has eight graphs. Four features (1- Sensor output (mV) in start of odor pulse (refer to fig. 3) 2- Sensor output at the end of odor pulse 3- Average of sensor output during odor pulse and 4- Difference of sensor output at the end and start of start of odor pulse); So 32 features extracted and analyzed and finally effective sensors reported.Results and DiscussionHistogram and box plot of raw data showed that the data are not normal and need some preprocessing operations. Preprocessing facilitates data analyzing and classifying extracted features. After preprocessing, the standard data, divided into two classes: train data (70%) and test data (30%). Data classified with 4 different classifier models which include: K-nearest neighbors, support vector machine, artificial neural network and Ada-boost. Results showed that KNN method, with 89.89% and SVM with 86.52% classified with higher accuracy. Similarly, the confusion matrix showed the reasonable results of classifying operation. Also, three effective sensors in classifying determined TGS2620, MQ5 and MQ4 respectively, and on the other side, sensors such as MQ3 and MQ8 have the minimum effect on classifying so it is possible to remove these sensors from the sensor array without effective impress on results. This may cause decrease in the olfaction machine price and reduce analyzing time.ConclusionsDue to increasing adulteration in foods, especially in olive oil and its significant effects on people's health and financial losses, a simple, cheap and non-destructive quality evaluation extended. Results showed that the olfaction machine with metal oxide semiconductor (especially including TGS 2620, MQ5 and MQ4 sensors) can use for classification and adulteration detection of extra virgin olive oil. Evaluation of this system's output leads to higher classification accuracy by using KNN and SVM method for olive oil classification and also fraud detection (5% adulteration).
format	article
author	M. R Zarezadeh M Aboonajmi M Ghasemi-Varnamkhasti F Azarikia
author_facet	M. R Zarezadeh M Aboonajmi M Ghasemi-Varnamkhasti F Azarikia
author_sort	M. R Zarezadeh
title	Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine
title_short	Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine
title_full	Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine
title_fullStr	Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine
title_full_unstemmed	Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine
title_sort	estimation of the best classification algorithm and fraud detection of olive oil by olfaction machine
publisher	Ferdowsi University of Mashhad
publishDate	2021
url	https://doaj.org/article/64a6235563f04824963397cbbe754bce
work_keys_str_mv	AT mrzarezadeh estimationofthebestclassificationalgorithmandfrauddetectionofoliveoilbyolfactionmachine AT maboonajmi estimationofthebestclassificationalgorithmandfrauddetectionofoliveoilbyolfactionmachine AT mghasemivarnamkhasti estimationofthebestclassificationalgorithmandfrauddetectionofoliveoilbyolfactionmachine AT fazarikia estimationofthebestclassificationalgorithmandfrauddetectionofoliveoilbyolfactionmachine
_version_	1718429837824098304
spelling	oai:doaj.org-article:64a6235563f04824963397cbbe754bce2021-11-14T06:40:21ZEstimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine2228-68292423-394310.22067/jam.v11i2.84105https://doaj.org/article/64a6235563f04824963397cbbe754bce2021-09-01T00:00:00Zhttps://jame.um.ac.ir/article_34853_2257e41c254d3b5676e3dbc80d5952d7.pdfhttps://doaj.org/toc/2228-6829https://doaj.org/toc/2423-3943IntroductionExtra Virgin Olive Oil (EVOO) is one of the most common and popular edible oils which is an important part of the Mediterranean diet. It is a rich source of sterol, phenol compounds and vitamins A and E. EVOO has useful effects on human body and significant reduction of cardiovascular diseases due to these benefits, EVOO is expensive so unfortunately adulteration in EVOO by mixing it with other cheap and low cost and low value oils such as canola, sunflower, palm and etc. is very common. Adulteration leads to health and financial losses and sometimes cause serious illness. Olive oil has various quality levels which depend on different factors such as olive cultivar, storage, oil extracting process etc.Materials and MethodsThere are numerous food quality evaluation and adulteration detection approaches which include destructive and non-destructive methods. Control sample (EVOO) was applied from "DANZEH food industry", Lowshan, Gilan Province. For ensuring that control sample is extra virgin, a sample was tested in "Rahpooyan e danesh koolak Lab." Tehran, Iran; according to "Institute of standards and industrial research of Iran" ISIRI number: 4091 and INSO 13126-2. Eight semi-conductor gas sensors "FIS, MQ3, MQ3, MQ4, MQ8, MQ135, MQ136, TGS136, TGS813 AND TGS822" applied in used olfaction machine. In this study there were 6 treatments: 1- Pure EVOO, 2- EVOO with 5% adulteration, 3- EVOO with 10% adulteration, 4- EVOO with 20% adulteration, 5- EVOO with 35% adulteration and 6- EVOO with 50% adulteration. Adulteration created with ordinary frying oil (including sunflower, canola, and maize oils). Each treatment prepared in seven samples and each sample test was repeated seven times. In this study, olfaction machine, a non-destructive, simple and user friendly System applied. As mentioned, the olfaction machine includes eight different sensors, so each test has eight graphs. Four features (1- Sensor output (mV) in start of odor pulse (refer to fig. 3) 2- Sensor output at the end of odor pulse 3- Average of sensor output during odor pulse and 4- Difference of sensor output at the end and start of start of odor pulse); So 32 features extracted and analyzed and finally effective sensors reported.Results and DiscussionHistogram and box plot of raw data showed that the data are not normal and need some preprocessing operations. Preprocessing facilitates data analyzing and classifying extracted features. After preprocessing, the standard data, divided into two classes: train data (70%) and test data (30%). Data classified with 4 different classifier models which include: K-nearest neighbors, support vector machine, artificial neural network and Ada-boost. Results showed that KNN method, with 89.89% and SVM with 86.52% classified with higher accuracy. Similarly, the confusion matrix showed the reasonable results of classifying operation. Also, three effective sensors in classifying determined TGS2620, MQ5 and MQ4 respectively, and on the other side, sensors such as MQ3 and MQ8 have the minimum effect on classifying so it is possible to remove these sensors from the sensor array without effective impress on results. This may cause decrease in the olfaction machine price and reduce analyzing time.ConclusionsDue to increasing adulteration in foods, especially in olive oil and its significant effects on people's health and financial losses, a simple, cheap and non-destructive quality evaluation extended. Results showed that the olfaction machine with metal oxide semiconductor (especially including TGS 2620, MQ5 and MQ4 sensors) can use for classification and adulteration detection of extra virgin olive oil. Evaluation of this system's output leads to higher classification accuracy by using KNN and SVM method for olive oil classification and also fraud detection (5% adulteration).M. R ZarezadehM AboonajmiM Ghasemi-VarnamkhastiF AzarikiaFerdowsi University of Mashhadarticleclassificationfraud detectionolive oilolfaction machinequalityAgriculture (General)S1-972Engineering (General). Civil engineering (General)TA1-2040ENFAJournal of Agricultural Machinery, Vol 11, Iss 2, Pp 371-383 (2021)

Estimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine

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