Non-Invasive Determination of Potato Breaking Strength by Mid-Infrared Microspectroscopy

Huidan Xue, Wen-Hao Su

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Breaking strength (BS) is a very important parameter for evaluation of potato texture. The BS depends significantly on tuber moisture content and cooking degree. Therefore, it is necessary to monitor the tuber BS during the industrial production. In this study, Fourier transform mid-infrared (FT-MIR) spectra and
reference values of potato BS at different drying times were collected. The spectral features were linked to the tuber BS based on multivariate calibration models in terms of principal component regression (PCR) and support vector machine regression (SVMR). It was concluded that potato BS could be successfully
determined based on FT-MIR microspectroscopy.
Original languageEnglish
JournalModern Concepts & Developments in Agronomy
StatePublished - Oct 10 2019

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