期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 11, 期 1, 页码 102-111出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910701257057
关键词
Vis/NIR spectroscopy; strawberry; acidity; WT; PLS
Vis/Near infrared reflectance spectroscopy appears to be a rapid and convenient non-destructive technique that can measure the quality and compositional attributes of many substances. This paper assesses the ability of NIR reflectance spectroscopy to estimate the acidity of strawberry. Spectra were collected from 65 samples and data was expressed as absorbance, the logarithm of the reciprocal of reflectance (log 1/R). The absorbance data was subsequently compressed using wavelet transformation. Two models to predict the acidity in strawberry were constructed. A prediction model based on wavelet transform (WT) combined with partial least squares (PLS) was found better with the r of 0.856, RMSEP of 0.026, and in the confidence lever 95%.
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