Predicting Wheat Quality Characteristics and Functionality Using Near-Infrared Spectroscopy

2006 ◽  
Vol 83 (5) ◽  
pp. 529-536 ◽  
Author(s):  
F. E. Dowell ◽  
E. B. Maghirang ◽  
F. Xie ◽  
G. L. Lookhart ◽  
R. O. Pierce ◽  
...  
2016 ◽  
Vol 89 ◽  
pp. 52-58 ◽  
Author(s):  
Emily A. Oblath ◽  
Terry A. Isbell ◽  
Mark A. Berhow ◽  
Brett Allen ◽  
David Archer ◽  
...  

2011 ◽  
Vol 233 (2) ◽  
pp. 267-274 ◽  
Author(s):  
Ayse C. Mutlu ◽  
Ismail Hakki Boyaci ◽  
Huseyin E. Genis ◽  
Rahime Ozturk ◽  
Nese Basaran-Akgul ◽  
...  

2010 ◽  
pp. 65-69
Author(s):  
Éva Kónya ◽  
Zoltán Győri

Analyses and methods in wheat quality determination require more sample, time, work and cost, thatswhy flour quality control needs rapid, reliable tools. Near-infrared spectroscopy has many advantages, which make it suitable in quality control. NIR instruments need calibrations to their work. In our study we examined gluten content, falling number, valorigrpahic waterabsorption, alveographic P/L and W value of wheat samples. Modified partial least squares analyses on NIR spectra were developed for each property. The results show that we got such calibration modells, which are able to predict the properties (expect falling number) with enough accuracy.


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