Precise near Infrared Spectral Acquisition of Intact Tomatoes in Interactance Mode

Khuriyati, Nafis; Matsuoka, Takanori; Kawano, Seiji

doi:10.1255/jnirs.448

Cited by 27 publications

(14 citation statements)

References 6 publications

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“…of the mode of measurement. The results were in partial agreement with those reported by Khuriyati et al, [27] who obtained a highly efficient and stable calibration model for dry matter evaluation of intact tomatoes by using 6-position averaged spectra.…”

Section: Whole Fruit Assessmentsupporting

confidence: 91%

Evaluation of Astringency and Tannin Content in ‘Xichu’ Persimmons Using Near Infrared Spectroscopy

Noypitak

Terdwongworakul

Krisanapook

et al. 2015

International Journal of Food Properties

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Carbon dioxide treatment to reduce soluble tannins and astringency in persimmons is sometimes ineffective. Near-infrared spectroscopy was used to develop a predictive model for soluble tannin content and persimmon classification. A model using averaged spectra collected in the interactance mode showed better performance (correlation coefficient of prediction, r p = 0.95 and root mean square error of prediction, RMSEP = 0.17% w/w) than that from the transmittance mode (r p = 0.94 and RMSEP = 0.19% w/w). Models generated using spectra from the stem-end or middle plane flesh and whole fruit were comparable. Classification accuracy of 97.1% was achieved using stem-end flesh spectra. Therefore, near-infrared spectroscopy is a rapid and non-destructive technique with potential applications in the estimation of persimmon tannin content.

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Section: Whole Fruit Assessmentsupporting

confidence: 91%

Evaluation of Astringency and Tannin Content in ‘Xichu’ Persimmons Using Near Infrared Spectroscopy

Noypitak

Terdwongworakul

Krisanapook

et al. 2015

International Journal of Food Properties

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“…Figures 7(a) and 7(b) represented the raw Vis/SWNIR spectra (571-1031 nm) of sample 3 using re-loaded scanning with the original sample and prepared sample, respectively. The obvious peaks were at around 670, 904, 760 and 970 nm, which relate to chlorophyll [20], carbohydrates [21], 3rd overtone of the O-H stretching mode, and 2nd overtone of the O-H stretching mode [22], respectively. These wavelengths were used to calculate both repeatability and reproducibility of spectra because they were the obvious peaks and were related to the carbohydrates (fructose, glucose, and lactose) [21] and water (H2O) [22] which are the main substances in sugarcane juice.…”

Section: Repeatability and Reproducibility Of Spectral Datamentioning

confidence: 99%

Effects of Waxy Types of a Sugarcane Stalk Surface on the Spectral Characteristics of Visible-Shortwave Near Infrared Measurement

Phuphaphud¹,

Saengprachatanarug²,

Posom³

et al. 2019

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The precision of spectroscopic methods was frequently affected by the identity of the inhomogeneous materials, especially for direct scanning. This research aimed to investigate the effects of waxy types, naturally found on sugarcane surface, on spectral characteristics. A portable Vis/SWNIR instrument with interactance mode across wavelength of 570-1031 nm was used for direct scanning the cane stalk. Principal component analysis (PCA) was applied to examine the differences in the spectra scanned from 180 samples, including 3 types of waxy type: white, black, and mixed black and white. Seven widespread pretreatments were employed to reduce the effect of the waxy types. Results show that the spectra of the samples with each waxy type was separated in groups and standard normal variate (SNV) pretreatment gave the best results. However, it was not able to eliminate the effect compared to the wax-removed samples. Meanwhile, the standard deviation of absorbance values, at the wavelength of 760, 904 and 970 nm of 3 samples, was used for assessing the repeatability and reproducibility. The samples where the waxy covers were removed provided a lower standard deviation of absorbance values of spectra than the best pretreated spectra that used SNV of the samples that retained its waxy covers by one to six times. Thus, the waxy material on cane surface should be removed before collecting spectra.

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“…Consequently, some studies focused on finding the calibration models, testing and comparing several different preprocessing techniques, and optimizing regression methods. 50,54,58,71,72 Meat and Fish. Almost all the meat analyses in this sector were performed on slaughtered animals.…”

Section: Applications In the Agro-food Industrymentioning

confidence: 99%

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

et al. 2013

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Industry has created the need for a cost-effective and nondestructive quality-control analysis system. This requirement has increased interest in near-infrared (NIR) spectroscopy, leading to the development and marketing of handheld devices that enable new applications that can be implemented in situ. Portable NIR spectrometers are powerful instruments offering several advantages for nondestructive, online, or in situ analysis: small size, low cost, robustness, simplicity of analysis, sample user interface, portability, and ergonomic design. Several studies of on-site NIR applications are presented: characterization of internal and external parameters of fruits and vegetables; conservation state and fat content of meat and fish; distinguishing among and quality evaluation of beverages and dairy products; protein content of cereals; evaluation of grape ripeness in vineyards; and soil analysis. Chemometrics is an essential part of NIR spectroscopy manipulation because wavelength-dependent scattering effects, instrumental noise, ambient effects, and other sources of variability may complicate the spectra. As a consequence, it is difficult to assign specific absorption bands to specific functional groups. To achieve useful and meaningful results, multivariate statistical techniques (essentially involving regression techniques coupled with spectral preprocessing) are therefore required to extract the information hidden in the spectra. This work reviews the evolution of the use of portable near-infrared spectrometers in the agro-food industry.

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Precise near Infrared Spectral Acquisition of Intact Tomatoes in Interactance Mode

Abstract: Different alphabet indicates the significant difference of variance evaluated by F-test at 95% confidence Ta ble 4. St a nd a r d d ev ia t ion s of P C1 a nd P C 2 fo r the 1-position difference spectra compared with the 3-position difference spectra.

Cited by 27 publications

References 6 publications

Evaluation of Astringency and Tannin Content in ‘Xichu’ Persimmons Using Near Infrared Spectroscopy

Evaluation of Astringency and Tannin Content in ‘Xichu’ Persimmons Using Near Infrared Spectroscopy

Effects of Waxy Types of a Sugarcane Stalk Surface on the Spectral Characteristics of Visible-Shortwave Near Infrared Measurement

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

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