Practical Guide to Interpretive Near‐Infrared Spectroscopy. By Jerry Workman, Jr. and Lois Weyer.

Salzer, Reiner

doi:10.1002/anie.200885575

Cited by 28 publications

(27 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…From the perspective of visible light, 678 nm and 705nm were associated with redness. Moreover, the wavelengths near 678 nm and 705 nm were also designated as the fourth overtone of C-H stretch [35]. All the wavelengths contained a mass of complex information about the color and composition of the samples.…”

Section: Model Evaluationmentioning

confidence: 99%

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis

Xiao

Bai

2020

Foods

View full text Add to dashboard Cite

Color index and water content are important indicators for evaluating the quality of fresh-cut potato tuber slices. In this study, hyperspectral imaging combined with multivariate analysis was used to detect the color parameters (L*, a*, b*, Browning index (BI), L*/b*) and water content of fresh-cut potato tuber slices. The successive projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS) were used to extract characteristic wavelengths, partial least squares (PLS) and least squares support vector machine (LS-SVM) were utilized to establish regression models. For color prediction, R2c, R2p and RPD of all the LSSVM models established for the five color indicators L*, a*, b*, BI, L*/b* were exceeding 0.90, 0.84 and 2.1, respectively. For water content prediction, R2c, R2p, and RPD of the LSSVM models were over 0.80, 0.77 and 1.9, respectively. LS-SVM model based on full spectra was used to reappear the spatial distribution of color and water content in fresh-cut potato tuber slices by pseudo-color imaging since it performed best in most cases. The results illustrated that hyperspectral imaging could be an effective method for color and water content prediction, which could provide solid theoretical basis for subsequent grading and processing of fresh-cut potato tuber slices.

show abstract

Section: Model Evaluationmentioning

confidence: 99%

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis

Xiao

Bai

2020

Foods

View full text Add to dashboard Cite

show abstract

“…Since the PI is devoid of any C-H bond, the absorption could be safely attributed to that of water molecules which might have been adsorbed onto the polymer surface. 19 Such an adsorption effect of water molecule would be minimal in the case of PI-ATPDMS as they are highly hydrophobic due the presence of siloxane segment. This effect can be clearly seen with the diminished absorption peak particularly at 1550 nm radiation.…”

Section: Optical Transparency In Nir Regionmentioning

confidence: 99%

Synthesis of Siloxane-polyimide Copolymer with Low Birefringence and Low Loss for Optical Waveguide

Ibrahim¹,

Ramli²,

Rusli³

et al. 2019

JPS

View full text Add to dashboard Cite

Optical properties of fluorinated polysiloxane-co-polyimide (PI-ATPDMS) were investigated based on the molecular structure and compared with the pure polyimide (PI) at 1550 nm radiation. The refractive index of the copolymers was slightly reduced by 3.5% whilst the birefringence was reduced by 0.37% respectively compared to PI. They are highly transparent at near infrared (IR) region with light transmittance above 90% at visible region. An asymmetry planar waveguide was fabricated which recorded a respectable low optical loss of 0.020 dB cm -1 for pure PI and 0.042 dB cm -1 for PI-ATPDMS, respectively. The excellent optical properties displayed by these series of materials established their viable application as waveguide material at 1550 nm wavelength.

show abstract

“…NIRS is the product of complex scattering and absorption features of sample components, which are the result of stretching and vibration of C H, N H, and O H groups (Salzer, 2008). The diffused reflectance spectra of the samples in this study were collected using nearinfrared spectroscopy (Nicolet, USA), which was in the range 4,000 to 10,000 cm −1 and equipped with an integrating sphere.…”

Section: Spectrum Collectionmentioning

confidence: 99%

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

Zheng

Jiang

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

The main objective of this research was to monitor variety in the content of Bacillus subtilis 10160 during solid‐state fermentation (SSF) of rapeseed meal by near infrared (NIR) spectroscopy and chemometrics. Observations showed the coefficient of determination (R2) value was 0.9401 and root‐mean‐square deviation was 0.639 log (CFU/g) for viable cell content by synergies between four intervals 5,203.003–5,600.267, 5,604.124–6,001.388, 6,807.487–7,204.751 and 8,411.972–8,809.235 cm−1. The determination coefficient of prediction (Rp2) and root‐mean‐square deviation of prediction in an external validation set could reach 0.9532 and 0.628 log (CFU/g) by the viable B. subtilis model. These findings suggest that rapid detection of B. subtilis in SSF is achieved by the combination of synergy interval partial least squares and NIR spectroscopy.

show abstract

Practical Guide to Interpretive Near‐Infrared Spectroscopy. By Jerry Workman, Jr. and Lois Weyer.

Cited by 28 publications

References 0 publications

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis

Synthesis of Siloxane-polyimide Copolymer with Low Birefringence and Low Loss for Optical Waveguide

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

Contact Info

Product

Resources

About