Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques

Laser-induced breakdown spectroscopy (LIBS) is an analytical technique used for the identification of elements by analysing the emission line spectrum from samples. In this research, the possibility of classification of raw meat species based on emission spectra by using laser induced breakdown spec...

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Main Author:	Shahami, Nurhidayu
Format:	Thesis
Language:	English
Published:	2015
Subjects:	QC Physics
Online Access:	http://eprints.utm.my/id/eprint/53693/25/NurhidayuShahamiMFS2015.pdf
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spelling	my-utm-ep.536932020-09-02T00:56:30Z Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques 2015-03 Shahami, Nurhidayu QC Physics Laser-induced breakdown spectroscopy (LIBS) is an analytical technique used for the identification of elements by analysing the emission line spectrum from samples. In this research, the possibility of classification of raw meat species based on emission spectra by using laser induced breakdown spectroscopy (LIBS) and chemometric techniques such as principal component analysis (PCA) and support vector machine (SVM) were implemented. An experimental setup was developed using Q-Switched Nd:YAG laser operating at 1064nm (208mJ per pulse) and a spectrometer connected to a fiber optic in order to collect the atomic emission. Different types of muscle tissues (beef, mutton, pork, fish, and chicken) were prepared as samples for the ablation process and the procedure for pork sample followed a specific guideline. The LIBS experiment was able to detect the elements in the meat samples such as magnesium, iron, calcium, sodium, carbon, nitrogen, and hydrogen. The raw spectra data were preprocessed and grouped into six datasets for PCA and SVM analysis. Standard ratio combination dataset showed the best result of PCA with variance of 99.8% which were later used for SVM classification. In SVM classification, the maximum accuracy of 89.33% was achieved by using a splitting ratio of 70:30 and linear kernel. The results obtained suggest a successful classification on the target tissues with high accuracy. This is valuable for an automatic discrimination in food analysis. 2015-03 Thesis http://eprints.utm.my/id/eprint/53693/ http://eprints.utm.my/id/eprint/53693/25/NurhidayuShahamiMFS2015.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:85204 masters Universiti Teknologi Malaysia, Faculty of Science Faculty of Science
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	QC Physics
spellingShingle	QC Physics Shahami, Nurhidayu Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques
description	Laser-induced breakdown spectroscopy (LIBS) is an analytical technique used for the identification of elements by analysing the emission line spectrum from samples. In this research, the possibility of classification of raw meat species based on emission spectra by using laser induced breakdown spectroscopy (LIBS) and chemometric techniques such as principal component analysis (PCA) and support vector machine (SVM) were implemented. An experimental setup was developed using Q-Switched Nd:YAG laser operating at 1064nm (208mJ per pulse) and a spectrometer connected to a fiber optic in order to collect the atomic emission. Different types of muscle tissues (beef, mutton, pork, fish, and chicken) were prepared as samples for the ablation process and the procedure for pork sample followed a specific guideline. The LIBS experiment was able to detect the elements in the meat samples such as magnesium, iron, calcium, sodium, carbon, nitrogen, and hydrogen. The raw spectra data were preprocessed and grouped into six datasets for PCA and SVM analysis. Standard ratio combination dataset showed the best result of PCA with variance of 99.8% which were later used for SVM classification. In SVM classification, the maximum accuracy of 89.33% was achieved by using a splitting ratio of 70:30 and linear kernel. The results obtained suggest a successful classification on the target tissues with high accuracy. This is valuable for an automatic discrimination in food analysis.
format	Thesis
qualification_level	Master's degree
author	Shahami, Nurhidayu
author_facet	Shahami, Nurhidayu
author_sort	Shahami, Nurhidayu
title	Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques
title_short	Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques
title_full	Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques
title_fullStr	Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques
title_full_unstemmed	Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques
title_sort	discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques
granting_institution	Universiti Teknologi Malaysia, Faculty of Science
granting_department	Faculty of Science
publishDate	2015
url	http://eprints.utm.my/id/eprint/53693/25/NurhidayuShahamiMFS2015.pdf
_version_	1747817614183235584

Discrimination of different type of meats using laser induced breakdown spectroscopy and chemometric techniques

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