Determination of Potato Water Content Using Nir Diffuse Reflection Method

Abstract

Spectroscopic techniques with near infrared (NIR) method has been used for the compositional, functional and sensory analysis of food ingredients, process intermediates, and final products all over the world. This study demonstrated a potential way to predict water content in potatoes (Diamant variety) using electric heater, spectroscopy within visible (VIS) and near infrared (NIR) spectral data.The data was selected to establish a prediction models to estimate potato water content (with or without skin). Partial least square regression was used to establish calibration models for predicting the water content in potato samples. Significant wavelength ranges of 750-900, 1000-1150 and 1350-1550 nm was used to predict potato water content without skin. On the other hand, significant wavelength ranges of 750-900, 1000-1250 and 1350-1550 nm was used to predict potato water content with skin according to the experiment results. For potatoes without skin, the R 2 values for prediction of water content was 0.994 and it was 0.997 for potatoes with skin. The residual error was found to be lower for validation set in both test sets using the select wavelength segments. Results also concluded that, spectrometer is accurate, easy and faster than electric heater for the same amount of potato.

Glycoalkaloids in commercial potato varieties traded in Nairobi, Kenya

“…The Royal variety had the highest moisture content (77.08%), while Shangi had 76.56% and Dutch Robjin had the least with 76.42%. These findings are lower than those reported by other researchers (Elbatawi et al, 2008;Zhang et al, 2018). However, these values are in agreement with other studies where similar findings have been reported (Hafezi et al, 2015;Sablani & Mujumdar, 2006;Xiao et al, 2011).…”