Abstract
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.
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 language | English |
---|---|
Journal | Modern Concepts & Developments in Agronomy |
DOIs | |
State | Published - Oct 10 2019 |