Teerachaichayut, Sontisuk

Preferred name

Teerachaichayut, Sontisuk

Alternative Name

Teerachaichayut, S.

Main Affiliation

School of Food Industry

Email

sontisuk.te@kmitl.ac.th

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Detection of adulteration of tapioca starch with dolomite by near infrared hyperspectral imaging
(2020-01-01)
Khamsopha, Duangkamolrat
;
Teerachaichayut, Sontisuk
Tapioca starch adulterated with dolomite is sold in markets, but this adulteration cannot be identified by normal visual inspection. Near infrared (NIR) hyperspectral imaging has been successfully used as a non-destructive method of identifying various characteristics of food, therefore it was tested to identify dolomite adulteration. Adulterated tapioca starch samples were prepared by adding dolomite in the range of 0.5-100% (wt/wt). Samples (N=400) of pure tapioca starch (0) and adulterated tapioca starch (1) were divided into calibration set (N=300) and a prediction set (N=100). All samples were scanned using NIR hyperspectral imaging (935-1720 nm) and spectra were pre-processed using Savitzky-Golay first derivative differentiation pretreatment in order to obtain the optimal conditions for establishing a classification model. Partial least squares-discriminant analysis was carried out to evaluate the accuracy of classification tapioca starch adulterated with dolomite. The results showed the total accuracy of prediction for classification was 100%. Therefore, NIR hyperspectral imaging was demonstrated to have a potential for use in detecting adulteration of tapioca starch with dolomite.