Intelligent Method for Classifying the Freshness of Coffee

• Published in: IEEE Symposium on Wireless Technology and Applications, ISWTA
• Main Author: Awang A.L.W.; Yassin I.M.; Mahmood M.K.A.; Ali M.S.A.M.; Osman F.N.; Yeow M.T.K.; Eskandari F.; Salim A.; Khan Z.I.
• Format: Conference paper
• Language: English
• Published: IEEE Computer Society 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85174239909&doi=10.1109%2fISWTA58588.2023.10249522&partnerID=40&md5=898ccfb129bbc9e71261cded1699c85d

The freshness of roasted coffee is a critical factor in determining its quality and flavor. Freshly roasted coffee has a distinct aroma and taste, with bright and lively flavors that are often lost in stale or old beans. However, roasted coffee beans are best taken until 14 days after it is roasted. This research attempts to establish whether Microwave Non-Destructive Testing (MNDT) can be used as a tool to determine the freshness of coffee. To achieve this, an intelligent method for determining the freshness of roasted coffee was based on MNDT data. The MNDT method collects s-parameter readings from roasted coffee every 5 days of interval by passing microwaves through them. The s-parameter readings will be fed to an Error-Correcting Output Coding Support Vector Machine (ECOC-SVM) to assess the degree of oxidation level in roasted coffee after several days it is being freshly roasted. © 2023 IEEE.