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Spectroscopy of Tropical Fruits.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Gelugor :
Penerbit USM,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 Fruit3.1 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 Attributes4.1.1 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 Features5.4 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.