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首页> 外文期刊>Journal of near infrared spectroscopy >Prediction of potato processing quality by near infrared reflectance spectroscopy of ground raw tubers
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Prediction of potato processing quality by near infrared reflectance spectroscopy of ground raw tubers

机译：利用地面生块茎的近红外反射光谱法预测马铃薯的加工质量

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摘要

The technique of near infrared reflectance spectroscopy was tested to predict the processing quality of potatoes by scanning (850-2500 nm) ground raw potatoes (n=2517) from nine growing seasons and four to five locations. Calibration equations were developed for dry matter, starch, reducing sugars, sucrose and total sugar as well as lightness of dehydrated potatoes and potato crisps, and quality score of finished French fries. Two strategies in modelling were compared, an annually repeated (incremental) and a retrospective calculation at the end of the project with inclusion or removal of spectral outliers. The best coefficients of determination (r~2) within independent validation sets were about 0.99 for dry matter, 0.96 for starch, 0.43 for reducing sugars, 0.71 for sucrose and 0.66 for total sugar. The RPD statistic (ratio of standard error of prediction to sample standard deviation) was up to 8.5 and 5.4 (dry matter and starch content, respectively), but was unacceptably low in the case of reducing sugars (1.7) and low for sucrose (2.4) and total sugar (2.3). Direct prediction of processing quality resulted in r~2 values of 0.52 for dehydrated potatoes, 0.69 for potato crisps and 0.56 for French fries, but the RPD of these models were too low even for screening purposes (RPD < 2.0).
机译：测试了近红外反射光谱技术，通过从九个生长季节和四个到五个位置扫描（850-2500 nm）磨碎的生马铃薯（n = 2517）来预测马铃薯的加工质量。针对干物质，淀粉，还原糖，蔗糖和总糖以及脱水马铃薯和马铃薯脆片的清淡度以及炸薯条的质量得分，制定了校正方程式。比较了两种建模策略，即每年重复（递增）和在项目结束时进行回顾性计算（包括或消除频谱异常值）。在独立的验证集中，最佳测定系数（r〜2）为干物质约0.99，淀粉约0.96，还原糖约0.43，蔗糖0.71，总糖约0.66。 RPD统计量（预测的标准误差与样品标准偏差的比值）最高为8.5和5.4（分别为干物质和淀粉含量），但在还原糖含量（1.7）和蔗糖含量低（2.4的情况下）低得令人无法接受）和总糖（2.3）。对加工质量的直接预测导致脱水马铃薯的r〜2值为0.52，马铃薯脆片的r〜2值为0.69，而炸薯条的r〜2值为0.56，但是即使用于筛选目的，这些模型的RPD也太低（RPD <2.0）。

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