Revelation of Adulteration in Ghee by fumigation Method and Random Forest Algorithm

Ghee made from cow’s milk is considered the holiest of foods in Indian culture. Its nutritional content is so high that it is widely employed in Ayurvedic treatments, and with good reason. It is a staple diet in India because of the many positive effects it has on people’s health, including boosting their immune, strengthening their bones, feeding their brains and eyes, and so on. Ghee made from pure cow’s milk follows a standard procedure: the milk is fermented into curd, the curd is churned to separate the butter and buttermilk, and the butter is then heated to a specific temperature to create ghee. All of these steps add up to a hefty price tag. This, however, also means that Ghee is more susceptible to being tainted. Adulteration harms health and the economy. This study used an E-Nose to detect cow milk ghee adulteration. The cow milk ghee was cooked for varied intensities of tarnishing by Dalda (80%, 60%, 40%, 20% adulteration) and the fumes were provided to the sensors of the proposed Electronic Nose. Sensor conductance determines adulteration. Classifiers assessed findings in terms of 80-90% accuracy on various on different proportions of Train-Test Sample.