Fruit classification is required in many smart-farming and industrial applications. In the supermarket, a fruit classification system may be used to help cashiers and customer to identify the fruit species, origin, ripeness, and prices. Some methods, such as image processing and NIRS (near-infrared spectroscopy) are already used to classify fruit. In this paper, we propose a fast and cost-effective method based on a low-cost Vector Network Analyzer (VNA) device augmented by K-nearest neighbor (KNN) and Neural Network model. S-parameters features are selected, which take into account the information on signal amplitude or phase in the frequency domain, including reflection coefficient S₁₁ and transmission coefficient S₂₁. This approach was experimentally tested for two separate datasets of five types of fruits, including Apple, Avocado, Dragon Fruit, Guava, and Mango, for fruit recognition as well as their level of ripeness. The classification accuracy of the Neural Network model was higher than KNN with 98.75% and 99.75% on the first dataset, whereas the KNN was seen to be more effective in classifying ripeness with 98.4% as compared to 96.6% for neural network.

Near-infrared (NIR) spectroscopy has emerged as a popular technique for assessing food quality due to its advantages over complex chemical analysis methods. However, the application of NIR spectroscopy for evaluating fish quality based on histamine content has not been extensively explored. This study investigates the use of NIR spectroscopy in combination with machine learning (ML) techniques to classify fish samples into two safety classes, Safe and Unsafe, based on their histamine content. A comprehensive NIR dataset comprising 11,360 spectra collected at eight distinct positions within the fish body was obtained from 284 fish samples of mackerel, tuna, and pompano species. ML experiments were conducted to classify fish samples based on whether their histamine content exceeded the permissible limit of 100 ppm. To address class imbalance and optimize ML models, various data pre-processing and feature extraction techniques as well as ML algorithms were explored. The results demonstrated that utilizing NIR data specifically obtained from the tail’s flesh, a specific location within the fish, yielded superior models for fish safety classification. A feature extraction method employing pre-processed NIR spectra and their second derivatives, combined with an optimized convolutional neural network architecture, outperformed traditional ML classifiers with an accuracy of approximately 93%.

Near-infrared (NIR) spectroscopy has become a popular technique for assessing food quality due to its advantages over complex chemical analysis methods. However, the application of NIR spectroscopy for evaluating fish quality based on urea content has not been extensively explored. This study investigates the use of NIR spectroscopy in combination with machine learning (ML) techniques to classify fish samples into two safety classes—Safe and Unsafe—based on their urea content. A comprehensive NIR dataset comprising 11,960 spectra collected from eight distinct positions within the fish body was obtained from 299 fish samples of mackerel, tuna, and pompano species. ML experiments were conducted to classify fish samples based on whether their urea content exceeded the permissible limit of 1000 ppm. To address class imbalance and optimize ML models, various data pre-processing and feature extraction techniques, as well as ML algorithms, were explored. The results demonstrated that utilizing NIR data specifically obtained from the outer skin of the stomach yielded superior models for fish safety classification. A feature extraction method employing pre-processed NIR spectra and their first derivatives, combined with an optimized convolutional neural network architecture, outperformed traditional ML classifiers, achieving an accuracy of up to 83.9%.