Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy

2002 ◽  
Vol 50 (18) ◽  
pp. 5082-5088 ◽  
Author(s):  
Cees van Dijk ◽  
Monica Fischer ◽  
Jörgen Holm ◽  
Jan-Gerard Beekhuizen ◽  
Trinette Stolle-Smits ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Solanum Tuberosum ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content

Near-infrared spectroscopy on combine harvesters to measure maize grain dry matter content and quality parameters

2006 ◽  
Vol 125 (6) ◽  
pp. 591-595 ◽  
Author(s):  
J. M. Montes ◽  
H. F. Utz ◽  
W. Schipprack ◽  
B. Kusterer ◽  
J. Muminovic ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Quality Parameters ◽  
Matter Content ◽  
Dry Matter Content ◽  
Maize Grain ◽  
Combine Harvesters

Towards on-line prediction of dry matter content in whole unpeeled potatoes using near-infrared spectroscopy

Talanta ◽  
2015 ◽  
Vol 143 ◽  
pp. 138-144 ◽  
Author(s):  
Trygve Helgerud ◽  
Jens P. Wold ◽  
Morten B. Pedersen ◽  
Kristian H. Liland ◽  
Simon Ballance ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content ◽  
On Line

scholarly journals Infrared Spectroscopy for the Quality Assessment of Habanero Chilli: A Proof-of-Concept Study

2021 ◽  
Vol 8 (1) ◽  
pp. 19
Author(s):  
Joel B. Johnson ◽  
Janice S. Mani ◽  
Mani Naiker
Keyword(s):  
Infrared Spectroscopy ◽  
Infrared Spectra ◽  
Total Phenolic Content ◽  
Dry Matter ◽  
Near Infrared ◽  
Phenolic Content ◽  
Matter Content ◽  
Total Phenolic ◽  
Dry Matter Content ◽  
Near Infrared Spectra

Habanero chillies (Capsicum chinense cv Habanero) are a popular species of hot chilli in Australia, with their production steadily increasing. However, there is limited research on this crop due to its relatively low levels of production at present. Rapid methods of assessing fruit quality could be greatly beneficial both for quality assurance purposes and for use in breeding programs or experimental growing trials. Consequently, this work investigated the use of infrared spectroscopy for predicting dry matter content, total phenolic content and capsaicin/dihydrocapsaicin content in 20 Australian Habanero chilli samples. Near-infrared spectra (908–1676 nm) taken from the fresh fruit showed strong potential for the estimation of dry matter content, with an R2cv of 0.65 and standard error of cross-validation (SECV) of 0.50%. A moving-window partial least squares regression model was applied to optimise the spectral window used for dry matter content prediction, with the best-performing window being between 1224 and 1422 nm. However, the near-infrared spectra could not be used to estimate the total phenolic content or capsaicin/dihydrocapsaicin content of the samples. Mid-infrared spectra (4000–400 cm−1) collected from the dried, powdered material showed slightly more promise for the prediction of total phenolics and the ratio of capsaicin-to-dihydrocapsaicin, with an R2cv of 0.45 and SECV of 0.32 for the latter. The results suggest that infrared spectroscopy may be able to determine dry matter content in Habanero chilli with acceptable accuracy, but not the capsaicinoid or total phenolic content.

Application of near Infrared Transmission Spectroscopy for the Determination of Some Quality Parameters of Apples

1994 ◽  
Vol 2 (4) ◽  
pp. 213-221 ◽  
Author(s):  
T. Lovász ◽  
P. Merész ◽  
A. Salgó
Keyword(s):  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content ◽  
Quality Factors ◽  
Infrared Transmission ◽  
Transmission Method ◽  
Titratable Acid ◽  
Transmission Spectroscopy ◽  
Relative Standard

The acceptability of near infrared (NIR) transmission spectroscopy for the prediction of six quality factors of apples (firmness, refractive index, pH, titratable acid, dry matter and alcohol insoluble solids content) was investigated. The effects of storage conditions, cultivars and season on the accuracy of the NIR transmission method were also studied during the experiment. The accuracy of the calibration of all investigated parameters decreased during storage. The alteration of the characteristics of the spectra is possibly due to changes in the chemical composition and structure of apples between September and April. The calibration method was improved by developing a separate calibration for each cultivar per year. The calibrations of the different parameters are season-dependent except for the dry matter content. Using outlier diagnostics, the prediction accuracy can be generally improved by about 10%. The coefficient of variation for each parameter is compatible with the relative standard deviation for the reference methods except for the titratable acid content, showing the applicability of NIR transmission techniques. A relationship seems to exist between the maturity and the NIR transmission spectra of the apple.

scholarly journals Near-infrared Spectroscopy for Rapid Estimation of Dry Matter Content in Whole Unpeeled Potato Tubers

2012 ◽  
Vol 1 (4) ◽  
pp. 55 ◽  
Author(s):  
Trygve Helgerud ◽  
Vegard H. Segtnan ◽  
Jens P. Wold ◽  
Simon Ballance ◽  
Svein H. Knutsen ◽  
...  
Keyword(s):  
Dry Matter ◽  
Near Infrared ◽  
Reference Method ◽  
Quality Parameters ◽  
Matter Content ◽  
Dry Matter Content ◽  
Potato Tubers ◽  
External Reference ◽  
Explained Variance ◽  
Processed Potatoes

<p>The dry matter is one of the main quality parameters of raw and processed potatoes. In the present study, the potential of utilizing high throughput commercially available NIR interactance systems for dry matter determination in whole unpeeled potato tubers is investigated. The performance of a 2D NIR interactance instrument was compared with that of a 1D NIR interactance instrument and a traditional underwater weight apparatus. A total of 114 tubers were assessed individually with both of the NIR instruments (760-1040 nm), the underwater weight and an external reference method (freeze drying). The 1D interactance instrument obtained better prediction results than what the 2D instrument could achieve (R<sup>2</sup>=0.95, RMSECV=0.91, and R<sup>2</sup>=0.83, RMSECV=1.65, respectively). The underwater weight obtained the highest explained variance (R<sup>2</sup>=0.97), but the estimation was biased by approximately 1.5% (by weight). The poorer prediction performance of the 2D NIR interactance system can be partly explained by the lower penetration depths of the light compared to the 1D NIR interactance systems.</p>

scholarly journals Cold storage of ‘Palmer’ mangoes sorted based on dry matter content using portable near infrared (VIS-NIR) spectrometer

2018 ◽  
Vol 42 (6) ◽  
pp. e13644 ◽  
Author(s):  
João Paixão dos Santos Neto ◽  
Gustavo Walace Pacheco Leite ◽  
Gabriele da Silva Oliveira ◽  
Luís Carlos Cunha Júnior ◽  
Priscila Lupino Gratão ◽  
...  
Keyword(s):  
Cold Storage ◽  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content

scholarly journals Rapid analyses of dry matter content and carotenoids in fresh cassava roots using a portable visible and near infrared spectrometer (Vis/NIRS)

PLoS ONE ◽  
2017 ◽  
Vol 12 (12) ◽  
pp. e0188918 ◽  
Author(s):  
Ugochukwu N. Ikeogu ◽  
Fabrice Davrieux ◽  
Dominique Dufour ◽  
Hernan Ceballos ◽  
Chiedozie N. Egesi ◽  
...  
Keyword(s):  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content ◽  
Infrared Spectrometer ◽  
Near Infrared Spectrometer
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