27 October 2006 Temperature influence for Fourier transform near-infrared transmittance measurement of citrus fruit soluble solids contents
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Proceedings Volume 6381, Optics for Natural Resources, Agriculture, and Foods; 63810K (2006) https://doi.org/10.1117/12.685553
Event: Optics East 2006, 2006, Boston, Massachusetts, United States
Abstract
Fourier transform near infrared reflectance (FT-NIR) spectroscopy has been used successfully to measure soluble solids content (SSC) in citrus fruit. However, for practical implementation, the technique needs to be able to compensate for fruit temperature fluctuations, as it was observed that the sample temperature affects the near infrared reflectance spectrum in a non-linear way. Temperature fluctuations may occur in practice because of varying weather conditions or improper conditioning of the fruit immediately after harvest. Two techniques were found well suited to control the accuracy of the calibration models for soluble solids with respect to temperature fluctuations. The first, and most practical one, consisted of developing a global robust calibration model to cover the temperature range expected in the future. The second method involved the development of a range of temperature dedicated calibration models. The drawback of the latter approach is that the required data collection is very large. The global temperature calibration model avoids temperature-sensitive wavelengths for the calibration of SSC. Global temperature models are preferred above dedicated temperature models because of the following shortcomings of the latter. For each temperature, a new calibration model has to be made, which is time-consuming.
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Huishan Lu, Huishan Lu, Yibin Ying, Yibin Ying, Dairu Zhu, Dairu Zhu, Haiyan Yu, Haiyan Yu, Huirong Xu, Huirong Xu, Haiqing Tian, Haiqing Tian, Jiangsheng Gui, Jiangsheng Gui, "Temperature influence for Fourier transform near-infrared transmittance measurement of citrus fruit soluble solids contents", Proc. SPIE 6381, Optics for Natural Resources, Agriculture, and Foods, 63810K (27 October 2006); doi: 10.1117/12.685553; https://doi.org/10.1117/12.685553
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