Fourier transform mid-infrared-attenuated total reflectance (FTMIR-ATR) microspectroscopy for determining textural property of microwave baked tuber

Research output: Contribution to journalArticle

Authors

Colleges, School and Institutes

External organisations

  • Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland

Abstract

Time series spectroscopic and textural analysis data were obtained from 5 varieties of tuber samples during microwave baking. These data were analyzed using evolutionary computing methods including partial least square discriminant analysis (PLSDA), partial least square regression (PLSR) and locally weighted partial least squares regression (LWPLSR). PLSDA was able to discriminate the tuber samples into three separate classes corresponding to their spectral properties. The predictability of spectra in full wavenumber region (4000–600 cm−1) and fingerprint region (1500–900 cm−1) were calculated using PLSR and LWPLSR and the relative performances of developed models were compared. It was observed that similar or even better predictions were obtained by models using spectra in the fingerprint region. Then, first-derivative and mean centering iteration algorithm (FMCIA) was carried out to select potential effective wavelengths and these selected wavelengths were further simplified using successive projections algorithm (SPA) for improving the model efficiency. Based on the FMCIA-SPA method for wavelength selection, the optimized models were established using LWPLSR for determination of tuber textural property (TTP) in terms of hardness, resilience, springiness, cohesiveness, gumminess and chewiness, with correlation coefficient of prediction (RP) of 0.797, 0.881, 0.584, 0.574, 0.728 and 0.690, respectively. The results of this study demonstrated that FTMIR-ATR spectroscopy could be used reliably and rapidly for the non-destructive assessment of textural property of microwave baked tuber.

Details

Original languageEnglish
Pages (from-to)1-13
JournalJournal of Food Engineering
Volume218
Early online date17 Aug 2017
Publication statusPublished - 1 Feb 2018

Keywords

  • FTMIR-ATR , textual property , potato , multivariate regression , non-destructive testing