Classification of intact açaí (Euterpe oleracea Mart.) and juçara (Euterpe edulis Mart) fruits based on dry matter content by means of near infrared spectroscopy

Food Control ◽  
2015 ◽  
Vol 50 ◽  
pp. 630-636 ◽  
Author(s):  
Luis Carlos Cunha Junior ◽  
Viviani Nardini ◽  
Bed P. Khatiwada ◽  
Gustavo Henrique de Almeida Teixeira ◽  
Kerry B. Walsh
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content ◽  
Euterpe Oleracea ◽  
Euterpe Edulis ◽  
Euterpe Oleracea Mart

Near-infrared spectroscopy on combine harvesters to measure maize grain dry matter content and quality parameters

2006 ◽  
Vol 125 (6) ◽  
pp. 591-595 ◽  
Author(s):  
J. M. Montes ◽  
H. F. Utz ◽  
W. Schipprack ◽  
B. Kusterer ◽  
J. Muminovic ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Quality Parameters ◽  
Matter Content ◽  
Dry Matter Content ◽  
Maize Grain ◽  
Combine Harvesters

Towards on-line prediction of dry matter content in whole unpeeled potatoes using near-infrared spectroscopy

Talanta ◽  
2015 ◽  
Vol 143 ◽  
pp. 138-144 ◽  
Author(s):  
Trygve Helgerud ◽  
Jens P. Wold ◽  
Morten B. Pedersen ◽  
Kristian H. Liland ◽  
Simon Ballance ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content ◽  
On Line

Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy

2002 ◽  
Vol 50 (18) ◽  
pp. 5082-5088 ◽  
Author(s):  
Cees van Dijk ◽  
Monica Fischer ◽  
Jörgen Holm ◽  
Jan-Gerard Beekhuizen ◽  
Trinette Stolle-Smits ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Solanum Tuberosum ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Matter Content ◽  
Dry Matter Content

scholarly journals Infrared Spectroscopy for the Quality Assessment of Habanero Chilli: A Proof-of-Concept Study

2021 ◽  
Vol 8 (1) ◽  
pp. 19
Author(s):  
Joel B. Johnson ◽  
Janice S. Mani ◽  
Mani Naiker
Keyword(s):  
Infrared Spectroscopy ◽  
Infrared Spectra ◽  
Total Phenolic Content ◽  
Dry Matter ◽  
Near Infrared ◽  
Phenolic Content ◽  
Matter Content ◽  
Total Phenolic ◽  
Dry Matter Content ◽  
Near Infrared Spectra

Habanero chillies (Capsicum chinense cv Habanero) are a popular species of hot chilli in Australia, with their production steadily increasing. However, there is limited research on this crop due to its relatively low levels of production at present. Rapid methods of assessing fruit quality could be greatly beneficial both for quality assurance purposes and for use in breeding programs or experimental growing trials. Consequently, this work investigated the use of infrared spectroscopy for predicting dry matter content, total phenolic content and capsaicin/dihydrocapsaicin content in 20 Australian Habanero chilli samples. Near-infrared spectra (908–1676 nm) taken from the fresh fruit showed strong potential for the estimation of dry matter content, with an R2cv of 0.65 and standard error of cross-validation (SECV) of 0.50%. A moving-window partial least squares regression model was applied to optimise the spectral window used for dry matter content prediction, with the best-performing window being between 1224 and 1422 nm. However, the near-infrared spectra could not be used to estimate the total phenolic content or capsaicin/dihydrocapsaicin content of the samples. Mid-infrared spectra (4000–400 cm−1) collected from the dried, powdered material showed slightly more promise for the prediction of total phenolics and the ratio of capsaicin-to-dihydrocapsaicin, with an R2cv of 0.45 and SECV of 0.32 for the latter. The results suggest that infrared spectroscopy may be able to determine dry matter content in Habanero chilli with acceptable accuracy, but not the capsaicinoid or total phenolic content.

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

2015 ◽  
Vol 8 (12) ◽  
pp. 2383-2391 ◽  
Author(s):  
Ellen Neyrinck ◽  
Stefaan De Smet ◽  
Liesbeth Vermeulen ◽  
Danny Telleir ◽  
Stefaan Lescouhier ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Pork Quality ◽  
Cooked Ham

Geographical Classification of Honey Samples by Near-Infrared Spectroscopy: A Feasibility Study

2007 ◽  
Vol 55 (22) ◽  
pp. 9128-9134 ◽  
Author(s):  
Tony Woodcock ◽  
Gerard Downey ◽  
J. Daniel Kelly ◽  
Colm O’Donnell
Keyword(s):  
Infrared Spectroscopy ◽  
Feasibility Study ◽  
Near Infrared Spectroscopy ◽  
Near Infrared
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