Spectroscopy of tropical fruits : sala mango and B10 Carambola / Ommi Kalsom Mardziah Yahaya, Ahmad Fairuz Omar.

Format:

Book

Author/Creator:

Yahaya, Ommi Kalsom Mardziah, author.

Omar, Ahmad Fairuz, author.

Language:

English

Subjects (All):

Food--Analysis.

Food.

Fruit--Health aspects.

Fruit.

Physical Description:

1 online resource (166 pages)

Place of Publication:

Pulau Pinang : Penerbit Universiti Sains Malaysia, [2017]

Contents:

Cover

Half Title Page

Title Page

Copyright Page

Dedication

Contents

Preface

Abbreviations

Introduction

1 Fruit and Spectroscopy: A Glimpse

1.1 Defining Fruit Quality and Its Assessment Techniques

1.2 Spectroscopy: Principles and Application in Agriculture

2 Fruit Quality Assurance and Assessment

2.1 Fruit Physiology and Quality Attributes

2.1.1 Fruit products and standards

2.1.2 Fruit maturity and ripeness

2.1.3 Changes in sensory properties during the ripening stage of fruit

2.2 Non-spectroscopic Techniques for the Assessment of Quality Attributes

3 Spectroscopic Approaches in Quality Analysis of Fruit

3.1 Fundamental Aspects of Spectroscopic Analysis

3.1.1 Basic concept of Vis/NIRS

3.1.2 Vis/NIR instrumentation

3.1.3 Fibre optic structure and its application in spectroscopic analysis

3.1.4 Vis/NIRS as a non-destructive technique for quality assessment of fruit

3.2 Chemometrics Application in Fruit Analysis

3.2.1 Spectral data pre-processing and application

3.2.2 Calibration model for quantitative analysis

3.3 Model Transfer

3.4 Simplified Optical Fibre System for Spectroscopic Application

4 Methods in Spectroscopic Research

4.1 Instrumental Measurement for Fruit Quality Attributes

4.1.1 Firmness measurement

4.1.2 SSC measurement

4.1.3 Acidity (pH) measurement

4.2 Vis/NIR Spectroscopic System

4.2.1 Jaz spectrometer

4.2.2 QE65000 spectrometer

4.2.3 FieldSpec 3 spectroradiometer

4.3 Spectral Quantitative Analysis

4.3.1 Spectral pre-processing

4.3.2 Spectra calibration and prediction

5 Case Study 1: The Vis/NIR Spectroscopic Quantitative Characterization of Sala Mango Quality Attributes

5.1 Sample Preparation

5.2 Characterization of the Spectral Data.

5.3 Effect of Different Data Pre-Processing Techniques on Spectra Features

5.4 Performance of Different Spectra Pre-Processing Techniques and Wavelengths Selection

5.4.1 Firmness

5.4.2 SSC

5.4.3 Acidity

5.5 Conclusion

6 Case Study 2: The Vis/NIR Spectroscopic Quantitative Characterization of B10 Carambola Quality Attributes

6.1 Sample Preparation

6.2 The Vis/NIR Spectroscopic Measurement of Carambola Intrinsic Quality

6.2.1 Reflectance spectroscopic technique

6.2.2 Interactance spectroscopic technique

6.3 Conclusion

Appendix

References

Index

Back Cover.

Notes:

Description based on print version record.

ISBN:

967-461-130-4

OCLC:

1031342687