NIR measurement of specific gravity of potato

被引：26

作者：

Chen, JY ^{[1
]}

Zhang, H

Miao, YL

Matsunaga, R

机构：

[1] Akita Prefectural Univ, Fac Bioresource Sci, Akita 0100195, Japan

[2] Nanjing Univ Technol, Coll Life Sci & Pharm, Nanjing, Peoples R China

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2005年 / 11卷 / 01期

关键词：

near infrared (NIR) spectroscopy; specific gravity; potato; partial least square regression (PLS);

D O I：

10.3136/fstr.11.26

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Near infrared (NIR) spectroscopy was investigated as a method for nondestructive measurement of specific gravity of potato. A total of 250 potatoes of three cultivars, Irish-Cobbler, May-Queen and Kita-akari, were used as experiment samples. The NIR spectra (700-1100 nm) of potato samples were acquired by the interactance method and partial least square (PLS) regression analysis was used to develop a predictive model for specific gravity. As a result, the model gave relatively good predictions of the specific gravity, with a correlation coefficient of 0.94 and standard error of prediction of 0.0044g/cm(3). The results show the potential of the NIR technique as a means for nondestructive measurement of specific gravity of potato with reasonable accuracy.

引用

页码：26 / 31

页数：6

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