Click on “Download PDF” for the PDF version or on the title for the HTML version.
If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.
On-line internal quality evaluation system for the processing potatoes
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Food Processing Automation Conference Proceedings, 28-29 June 2008, Providence, Rhode Island 701P0508cd.(doi:10.13031/2013.24545)
Authors: Sukwon Kang, Kang-Jin Lee, Jae-Ryong Son
Keywords: On-line, internal quality, processing potato, starch, dry matter, specific gravity, hollow heat, near-infrared
Near infrared (NIR) spectroscopy has been used to measure the multiple quality attributes in agricultural product nondestructively. To produce acceptable yields of processed potato products with good textural and color, the dry matter, specific gravity and hollow heart are important quality parameters. The objective of this research was to investigate the possibility of predicting the percentage of specific gravity, and dry matter and detect the hollow heart in potato (Solanum tuberosum L.) tubers by using NIR sensing technique as a rapid and nondestructive method.(Download PDF) (Export to EndNotes)