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Portable, visual, and nondestructive detector integrating Vis/NIR spectrometer for sugar content of kiwifruits
Author(s) -
Yang Biao,
Guo Wenchuan,
Li Weiqiang,
Li Qianqian,
Liu Dayang,
Zhu Xinhua
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12982
Subject(s) - sugar , detector , chemistry , content (measure theory) , spectrometer , analytical chemistry (journal) , optics , food science , mathematics , chromatography , physics , mathematical analysis
A portable sugar content detector for intact kiwifruits was developed using a visible/near‐infrared spectrometer over the wavelength of 350–1,100 nm as spectra collector, a tablet computer as controller, a micro‐halogen lamp as light source, and a self‐made “Y” shape optical fiber as light transmitter and light receiver. The software applied to collect spectra, to establish sugar content prediction model, and to predict sugar content of kiwifruits was developed by Java language. Partial least square regression model was established to determine sugar content of kiwifruits. Contrasted with the sugar content obtained by digital refractometer, the root‐mean‐square error of the developed detector was 0.93% in soluble solids content. The obtained sugar content using the developed detector could be given in 2.5 s. The study shows that the developed portable sugar content detector is a promising tool for on‐site or in field nondestructive measurement on sugar content of kiwifruits. Practical applications The study developed a portable sugar content detector for intact kiwifruits by a handheld visible/near‐infrared spectrometer, a tablet computer, a micro‐halogen lamp, and a self‐made “Y” shape optical fiber. The root‐mean‐square error of the developed detector was 0.93% in soluble solids content, and the obtained sugar content could be given in 2.5 s. The study makes nondestructively detecting the sugar content of kiwifruits in orchard and in‐situ be possible.