Title

Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system

Authors

Ge Jin, Yu-jie Wang, Menghui Li, Tiehan Li, Wen-jing Huang, Luqing Li, Wei-Wei Deng, Jingming Ning *

Journal

Food Chemistry

DOI

https://doi.org/10.1016/j.foodchem.2021.129815

Abstract

Intelligent identification of black tea fermentation quality is becoming a bottleneck to industrial automation. This study presents at-line rapid detection of black tea fermentation quality at industrial scale based on low-cost micro-near-infrared spectroscopy (NIRS) and laboratory-made computer vision system (CVS). High-performance liquid chromatography and a spectrophotometer were used for determining the content of catechins and theaflavins, and the color of tea samples, respectively. Hierarchical cluster analysis combined with sensory evaluation was used to group samples through different fermentation degrees. A principal component analysis–support vector machine (SVM) model was developed to discriminate the black tea fermentation degree using color, spectral, and data fusion information; high accuracy (calibration = 95.89%, prediction = 89.19%) was achieved using mid-level data fusion. In addition, SVM model for theaflavins content prediction was established. The results indicated that the micro-NIRS combined with CVS proved a portable and low-cost tool for evaluating the black tea fermentation quality.