Non-Destructive Determination of Carbohydrate Content in Potatoes Using near Infrared Spectroscopy

Abstract

The performance of near infrared spectroscopy as a simple technique for the non-destructive determination of carbohydrate content in potatoes was examined. An interactance method was adopted to measure near infrared spectra (700-1100 nm). A good calibration model with reasonable accuracy (correlation coefficient of 0.93 and standard error of prediction of 0.98%) was developed using partial least square (PLS) regression. The PLS calibration model utilised effectively two characteristic absorption bands of 990 nm and 916 nm, assigned to potato starch. The plots of the regression coefficients were thought to be useful for understanding the calibration model structure.

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

“…A total of 15 PLS calibration models were developed for analyzing frying oils using the calibration and validation sample sets. There was a strong correlation between the NIR predicted data and validation data, (Williams, 2001;Chen et al, 2004Chen et al, , 2005Chen et al, & 2007. It can be concluded that the NIR spectra provided a good estimation of AV in frying oils, particularly for spectra that showed a low SEP value and a high RPD value.…”

“…predicting TPC values in frying oils using NIR spectra are shown in Table 3 et al, 1989;Chen et al, 2004Chen et al, , 2008. In order to determine characteristic peaks and troughs in a regression coefficient spectrum, we observed and discussed the regression coefficients of PLS regression models based on secondderivative spectra.…”

Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

“…NIR calibration and prediction results for the total protein content and protein composition of rice flour samples. wavelengths to a PLS calibration model, since a regression coefficient spectrum shows characteristic peaks and troughs that can indicate which wavelength range is important for the calibration model (Martens et al 1989;Chen et al 2003Chen et al , 2004. Figure 4 shows the regression coefficients of the PLS calibration models of total protein (a), prolamin component (b), globulin component (c) and glutelin component (d), respectively.…”

Determination of the Carbonyl Values for Frying Rapeseed Oil Using Near-Infrared Spectroscopy

“…The first-and secondderivative spectra (Duckworth 2004;Chen et al 2003Chen et al , 2004 were obtained by the Savitsky-Golay method (Madden 1978) with a segment of 20 nm and a gap of 0 nm. The PLS regression and derivative mathematical treatments were carried out using the Unscrambler Ver.7.6 software.…”