Multi-Stage Corn-to-Syrup Process Monitoring and Yield Prediction Using Machine Learning and Statistical Methods

Abstract

Corn syrup is a cost-effective sweetener ingredient for the food industry. In producing syrup from corn, process control to enhance and/or maintain a constant dextrose equivalent value (DE) is a constant challenge, especially in semi-automated/batch production settings, which are common in small to medium-size factories. Existing work has focused on continuous process control to keep parameter values within a setpoint. The machine learning method applied is for time series data. This study focuses on building process control models to enable semi-automation in small to medium-size factories in which the data are not as time dependent. Correlation coefficients were used to identify key process parameters that contribute to feed pH value and DE. Artificial neural network (ANN), support vector machine (SVM), and linear regression (LR) models were built to predict feed pH and DE. The results suggest (1) model accuracy ranges from 91% to 96%; (2) the ANN models yielded about 1% to 3% higher accuracy than the SVM and LR models and the prediction accuracy is robust even with as few as six data sets; (3) both the SVM and ANN models have noise tolerant properties, but ANN has a higher noise tolerance than SVM; (4) SVM performance can be hindered when using high-dimensional data sets; (5) the LR model yields higher variation in accuracy prediction than ANN and SVM; (6) distribution fitting is a good approach for generating data; however, fidelity of fitting can greatly impact accuracy; and (7) multi-stage models yield higher accuracy than single-stage models, but there are pros and cons to each approach.

Keywords

• machine learning
• corn syrup
• dextrose equivalent value
• ANN
• SVM
• process control