"While good calibration models were obtained for dry matter, it seems more difficult to predict acidity based on the NIR spectrum. The concentration of acids in most fruit and vegetables is typically considerably smaller than that of sugars, and probably too small to affect the NIR spectrum significantly. The water absorption bands dominate the spectrum of fruit and vegetables, and it is not likely that minor constituents can be measured well. Obviously, when the concentration of such a minor constituent is correlated to, e.g., sugar content, the calibration results may seem reasonable but then the method is indirect and robustness issues are to be expected when applied to a different batch."
(Nicolaï, B.M., Beullens, K., Bobelyn, E., Peirs, A., Saeys, W., Theron, K.I., Lammertyn, J.
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review (2007) Postharvest Biology and Technology, 46 (2), pp. 99-118. )
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