title: Towards on-line prediction of dry matter content in whole unpeeled potatoes using near-infrared spectroscopy.
abstract: Prediction of dry matter content in whole potatoes is a desired capability in the processing industry. Accurate prediction of dry matter content may greatly reduce waste quantities and improve utilization of the raw material through sorting, hence also reducing the processing cost. The following study demonstrates the use of a low resolution, high speed NIR interactance instrument combined with partial least square regression for prediction of dry matter content in whole unpeeled potatoes. Three different measuring configurations were investigated: (1) off-line measurements with contact between the potato and the light collection tube; (2) off-line measurements without contact between the potato and the light collection tube; and (3) on-line measurements of the potatoes. The offline contact measurements gave a prediction performance of R(2)=0.89 and RMSECV=1.19. Similar prediction performance were obtained from the off-line non-contact measurements (R(2)=0.89, RMSECV=1.23). Significantly better (p=0.038) prediction performance (R(2)=0.92, RMSECV=1.06) was obtained with the on-line measuring configuration, thus showing the possibilities of using the instrument for on-line measurements. In addition it was shown that the dry matter distribution across the individual tuber could be predicted by the model obtained.
authors.affiliation: Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; Norwegian University of Life Sciences, Department of Chemistry, Biotechnology & Food Science, N-1432 Ås, Norway.
authors.forename: Trygve
authors.initials: T
authors.lastname: Helgerud
authors.affiliation: Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway.
authors.forename: Jens P
authors.initials: JP
authors.lastname: Wold
authors.affiliation: Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; Norwegian University of Life Sciences, Department of Chemistry, Biotechnology & Food Science, N-1432 Ås, Norway.
authors.forename: Morten B
authors.initials: MB
authors.lastname: Pedersen
authors.affiliation: Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; Norwegian University of Life Sciences, Department of Chemistry, Biotechnology & Food Science, N-1432 Ås, Norway.
authors.forename: Kristian H
authors.initials: KH
authors.lastname: Liland
authors.affiliation: Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway.
authors.forename: Simon
authors.initials: S
authors.lastname: Ballance
authors.affiliation: Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway.
authors.forename: Svein H
authors.initials: SH
authors.lastname: Knutsen
authors.affiliation: Norwegian University of Life Sciences, Department of Chemistry, Biotechnology & Food Science, N-1432 Ås, Norway.
authors.forename: Elling O
authors.initials: EO
authors.lastname: Rukke
authors.affiliation: Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway. Electronic address: nils.kristian.afseth@nofima.no.
authors.forename: Nils K
authors.initials: NK
authors.lastname: Afseth
mesh_terms: D053000:Analytic Sample Preparation Methods; D005511:Food Handling; D008027:Light; D011198:Solanum tuberosum / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared
keywords: Dry matter; Near-infrared spectroscopy; Potato; on-line