A Review of the Application of Near-Infrared Spectroscopy for the Analysis of Potatoes
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- 作者：Ainara L贸pez ; Silvia Arazuri ; Ignacio Garc铆a ; Jes煤s Mangado ; Carmen Jar茅n
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：June 12, 2013
- 年：2013
- 卷：61
- 期：23
- 页码：5413-5424
- 全文大小：271K
- 年卷期：v.61,no.23(June 12, 2013)
- ISSN：1520-5118
文摘
Potato (Solanum tuberosum L.) is one of the most important crops in the world being considered as a staple food in many developing countries. The potato industry like other vegetable and fruit industries is subject to the current demand of quality products. In order to meet this challenge, the food industry is relying on the adoption of nondestructive and environmentally friendly techniques to determine quality of products. Near-infrared spectroscopy (NIRS) is currently one of the most advanced nondestructive technologies regarding instrumentation and application, and it also complies with the environment requirements as it does not generate emissions or waste. This paper reviews research progress on the analysis of potatoes by NIRS both in terms of determination of constituents and classification according to the different constituents of the tubers. A brief description of the fundamentals of NIRS technology and its advantages over other quality assessment techniques is included. Finally, future prospects of the development of NIRS technology at the industrial level are explored.