Determination of moisture profile in foods during microwave heating using vis-nir spectroscopy

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Abstract

In this study, a rapid and accurate technique based on visible and near infrared (VIS-NIR) reflectance spectroscopy was developed to measure moisture profiles in microwave heated foods. Mathematically transformed NIR spectra were found to correlate well with the moisture content as determined by oven drying. The partial least squares method was used to develop a prediction equation for moisture content based on the spectral data. The wavelength region of 536 to 1960 nm was found to generate the best prediction based on the R2 and cross-validation errors. The validation of this technique using potato samples showed that this technique predicts moisture content to an accuracy of within 1% of the oven-drying measured values.

Original languageEnglish (US)
Pages (from-to)358-362
Number of pages5
JournalLWT - Food Science and Technology
Volume27
Issue number4
DOIs
StatePublished - Jan 1 1994

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All Science Journal Classification (ASJC) codes

  • Food Science

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