Automated Detection and Quantification of Honey Adulteration Using Thermal Imaging and Convolutional Neural Networks

Abstract

Honey is a valuable natural food rich in bioactive substances beneficial to health. Despite strict regulations prohibiting adulteration, honey remains one of the most frequently adulterated foods, often with low-cost commercial syrups. Conventional detection methods require expensive instruments, expert operators, and lengthy analysis times, limiting their practical use. This study introduces a rapid and automated method for detecting and quantifying honey adulteration using thermal image analysis combined with a tailored Convolutional Neural Network (CNN) architecture. Thirty-six pure honey samples (blossom and honeydew) from different regions of T & uuml;rkiye were adulterated with inverted sugar, maltose, and glucose syrups at varying levels (3 %-60 % weight/weight (w/w)). Samples were heated to 60 degrees C and thermal images were captured during cooling using a custom image-capturing unit. The CNN model employed a multi-layer structure, starting with a shallow network for binary classification (pure vs adulterated honey) achieving 100 % accuracy, followed by specialized deeper CNN regressors to quantify adulterant levels with mean squared errors of 0.0003, 0.001, and 0.0002 for glucose, maltose, and inverted sugar, respectively. This layered CNN approach leverages thermal patterns linked to adulteration, enabling sensitive, rapid, and non-destructive quality control. Furthermore, the method is integrated into a user-friendly hardware-software system called Compact Adulteration Testing Cabinet on Honey (CATCH), requiring no specialized expertise, demonstrating strong potential for automated honey authenticity verification in practical settings.