Non-destructive measurement of acidity, soluble solids and firmness of Satsuma mandarin using Vis/NIR-spectroscopy techniques

Journal of Food Engineering

Volumn 77, Issue 2, 2006, Pages 313-319

  Gómez, Antihus Hernández ^a,b   He, Yong ^a   Pereira, Annia García ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b Havana Agricultural University   (Cuba)

Author keywords

Acidity; Firmness; Fruit; Mandarin; Non destructive technique; Quality; Sugar; Vis NIR spectroscopy

Indexed keywords

INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS; NONDESTRUCTIVE EXAMINATION; PH EFFECTS; REGRESSION ANALYSIS;

FIRMNESS; MANDARIN; SUGAR; VIS/NIR-SPECTROSCOPY;

FRUITS;

FRUITS; INFRARED SPECTROSCOPY; MATHEMATICAL ANALYSIS; NONDESTRUCTIVE TESTS; REGRESSION ANALYSIS;

EID: 33745010007     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.036     Document Type: Article

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