Bulk optical of potato flesh in the 500 – 1900 nm range

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Date
2015Author
Version
Acceso abierto / Sarbide irekia
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Artículo / Artikulua
Version
Versión aceptada / Onetsi den bertsioa
Project Identifier
ES/6PN/RTA2011-00018
Impact
|
10.1007/s11947-015-1639-0
Abstract
In 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 propertie ...
[++]
In 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. [--]
Subject
Publisher
Springer US
Published in
Food and Bioprocess Technology (2016) 9:463–470
Description
This 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/s11947-015-1639-0
Departament
Universidad Pública de Navarra. Departamento de Proyectos e Ingeniería Rural /
Nafarroako Unibertsitate Publikoa. Landa Ingeniaritza eta Proiektuak Saila
Publisher version
Sponsorship
The 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.