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
收藏
页码：26 / 31
页数：6
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