A decision support tool to analyze the properties of wheat, cocoa beans and mangoes from their NIR spectra

Near infrared spectroscopy (NIRS) is an analytical technique that offers a real advantage over laboratory analysis in the food industry due to its low operating costs, rapid analysis, and non-destructive sampling technique. Numerous studies have shown the relevance of NIR spectra analysis for assessing certain food properties with the right calibration. This makes it useful in quality control and in the continuous monitoring of food processing. However, the NIR calibration process is difficult and time-consuming. Analysis methods and techniques vary according to the configuration of the NIR instrument, the sample to be analyzed and the attribute that is to be predicted. This makes calibration a challenge for many manufacturers. This paper aims to provide a data-driven methodology for developing a decision support tool based on the smart selection of NIRS wavelength to assess various food properties. The decision support tool based on the methodology has been evaluated on samples of cocoa beans, grains of wheat and mangoes. Promising results were obtained for each of the selected models for the moisture and fat content of cocoa beans (R