Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

Abstract

Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution was classified by near-infrared hyperspectral imaging (NIR-HSI) system and portable near-infrared (NIR) spectrometer. Principal component analysis was used to analyze the object-wise spectra, and support vector machine (SVM) model was established. The classification accuracy of calibration set and prediction set were 98.75% and 95%, respectively. Savitzky–Golay algorithm was used to recognize the important wavelengths, and SVM model was established based on the recognized important wavelengths. The final classification accuracy was slightly less than that based on the full spectra. In addition, the pixel-wise spectra extracted from NIR-HSI system could realize the visualization of different samples, and intuitively reflect the differences among the samples. The results showed that it was feasible to classify the sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentration of sodium pyrosulfite solution by NIR spectra. It provided an alternative method for the detection of sulfur dioxide residue on the surface of fresh-cut potato slices.

Determination of Moisture Content of Single Maize Seed by Using Long-Wave Near-Infrared Hyperspectral Imaging (LWNIR) Coupled With UVE-SPA Combination Variable Selection Method

“…In order to observe the MC distribution in maize seeds, the spectrum of each pixel was used as input of the established optimal model to calculate the MC value of the corresponding pixel in the hyperspectral image. Thus, the hyperspectral image was translated into a MC value image [52,53]. MC distribution map was then created by pseudo color transformation with a color bar.…”

Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage

“…Therefore, the combination of cold storage with chemical additives may be a more effective strategy ( 15 – 17 ). Among the chemicals studied, sulfite- and chlorine-containing additives are the most effective, and as a result, they have been widely used in the fresh-cut industry in the past years ( 18 , 19 ). However, the use of these chemicals may lead to concerns from consumers, as such compounds have potential hazards to human health.…”

A study of starch content detection and the visualization of fresh-cut potato based on hyperspectral imaging

“…Qiao 22 and Jiang 23 predicted the moisture and starch content of potatoes, respectively, by using hyperspectral equipment. Bai 24 detected residual sulfur dioxide on the surface of fresh-cut potato chips. Rady 25 detected the sugar content in potatoes, and Sun 26 predicted the moisture content of purple sweet potato slices during the drying process by using HSI.…”