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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.org

Citation:  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.

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