The potential use of visible/near infrared spectroscopy and hyperspectral imaging to predict processing-related constituents of potatoes

Journal of Food Engineering

Volumn 135, Issue , 2014, Pages 11-25

  Rady, Ahmed M ^a   Guyer, Daniel E ^a   Kirk, William ^b   Donis González, Irwin R ^a  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Glucose; Hyperspectral imaging; Primordial leaf count; Soluble solids; Specific gravity; Sucrose; Visible and near infrared spectroscopy

Indexed keywords

DENSITY (SPECIFIC GRAVITY); GLUCOSE; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS;

HYPERSPECTRAL IMAGING; NEAR-INFRARED TRANSMITTANCE SPECTROSCOPIES; OPTIMAL PERFORMANCE; PARTIAL LEAST SQUARES REGRESSIONS (PLSR); PRIMORDIAL LEAF COUNT; SOLUBLE SOLIDS; VISIBLE AND NEAR-INFRARED SPECTROSCOPY; VISIBLE/NEAR INFRARED SPECTROSCOPY;

SUGAR (SUCROSE);

EID: 84897470827     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.02.021     Document Type: Article

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