"However, it is likely that the wavelengths 650-680 nm for SSC mainly attributed to the color of bayberry juice. It is same to the sensitive wavelengths to acidity of 685-695 nm, because there is nonexistent of organic acids in this region of the spectrum. So in our research, to SSC, wavelengths 970-990 nm might be of particular importance, and to acidity, 910-925 nm were better. This found was similar to the earlier literature, such as He (1998) found a wavelength of 914 nm was sensitive to the SSC of satsuma mandarins. And near 900 nm were sensitive wavelengths corresponding to organic acid of oranges."
(Shao, Y. and He. Yong (2007) Nondestructive measurement of the internal quality of bayberry juice using Vis/NIR spectroscopy, Journal of Food Engineering, 79, 1015-1019.)
ไม่มีความคิดเห็น:
แสดงความคิดเห็น