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dc.creatorLópez Maestresalas, Ainaraes_ES
dc.creatorAernouts, Benes_ES
dc.creatorBeers, Robbe vanes_ES
dc.creatorArazuri Garín, Silviaes_ES
dc.creatorJarén Ceballos, Carmenes_ES
dc.creatorBaerdemaeker, Josse dees_ES
dc.creatorSaeys, Wouteres_ES
dc.date.accessioned2018-12-16T19:26:00Z
dc.date.available2018-12-16T19:26:00Z
dc.date.issued2015
dc.identifier.issn1935-5130 (Print)
dc.identifier.issn1935-5149 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/31828
dc.descriptionThis is a post-peer-review, pre-copyedit version of an article published in Food and Bioprocess Technology. The final authenticated version is available online at: https://doi.org/10.1007/s11947-015-1639-0en
dc.description.abstractIn this study, the optical properties of potato flesh tissue were estimated using double-integrating sphere (DIS) measurements combined with an inverse adding-doubling (IAD) light propagation model. Total reflectance, total transmittance, and unscattered transmittance were measured for the wavelength range 500– 1900 nm with 5-nm resolution. From these measurements, the bulk optical properties (absorption coefficient, scattering coefficient, and anisotropy factor) of 53 potato tubers of the Hermes cultivar were estimated. The estimated absorption coefficient spectra were dominated by water and starch absorption bands, the main chemical components of potato tissue. Comparison of these values to those reported in literature for similar products showed comparable absorption profiles. The obtained scattering coefficient spectra showed a smooth decrease from 166 to 160 cm−1 in the near-infrared (NIR) spectral range with increasing wavelength, which is common for biological tissues. The anisotropy factor spectra obtained for the full wavelength range studied ranged between 0.949 and 0.959 with a maximum variability of 0.009 among the set of samples used. The information obtained in this study is essential to understand the effects of absorption and scattering on the propagation of light through the potato tubers in order to design more efficient sensors for non-destructive quality evaluation.en
dc.description.sponsorshipThe funding of this work has been covered by the Universidad Pública de Navarra through the concession of both a predoctoral research grant and a mobility grant, by the National Institute for Agricultural and Food Research and Technology (INIA) project: BGenetic improvement of Potato. Characterization of the material by NIRS technology^ RTA 2011-00018-C03-03, and by the Agency for Innovation by Science and Technology in Flanders (IWT) through the Chameleon (SB-100021) project.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherSpringer USen
dc.relation.ispartofFood and Bioprocess Technology (2016) 9:463–470en
dc.rights© Springer Science+Business Media New York 2015en
dc.subjectOptical propertiesen
dc.subjectDouble-integrating spheresen
dc.subjectScatteringen
dc.subjectAbsorptionen
dc.subjectInverse adding-doublingen
dc.subjectPotatoesen
dc.titleBulk optical of potato flesh in the 500 – 1900 nm rangeen
dc.typeArtículo / Artikuluaes
dc.typeinfo:eu-repo/semantics/articleen
dc.contributor.departmentUniversidad Pública de Navarra. Departamento de Proyectos e Ingeniería Rurales_ES
dc.contributor.departmentNafarroako Unibertsitate Publikoa. Landa Ingeniaritza eta Proiektuak Sailaeu
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.doi10.1007/s11947-015-1639-0
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/6PN/RTA2011-00018en
dc.relation.publisherversionhttps://doi.org/10.1007/s11947-015-1639-0
dc.type.versionVersión aceptada / Onetsi den bertsioaes
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen
dc.contributor.funderUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoaes


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