KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Sricharoonratana, ManunchayaHas files: No

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Use of near infrared hyperspectral imaging as a nondestructive method of determining and classifying shelf life of cakes
    (2021-01-01)
    Sricharoonratana, Manunchaya
    ;
    Thompson, Anthony Keith
    ;
    Teerachaichayut, Sontisuk
    Many types of cake deteriorated rapidly due to microbial infection, which gives them a short shelf life. Accordingly, near-infrared hyperspectral imaging (NIR-HSI), in the range of range of 935–1720 nm, was tested to determinate whether it could be used as a nondestructive method to determine the shelf life and classify cakes based on microorganism infections during storage. The average spectrum from a region of interest (ROI) in the spectral image of each sample was acquired by NIR-HSI. Partial least squares regression (PLSR) was used to establish the model in order to predict storage time of sponge cakes. The model proved accurate with a correlation coefficient (R) of 0.835 and the root mean square error of prediction (RMSEP) of 1.242 days. Partial least squares discriminant analysis (PLS-DA) was applied to establish the classification model for distinguishing between non-expired and expired of sponge cakes. The results showed the accuracy of prediction was 91.3%. The predictive images showed different colors based on their storage time that could be inspected visually. Therefore NIR-HSI was shown to have potential to be used for predicting storage time of cakes and classifying cakes into expired and non-expired, which has potential for application in the bakery industry.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Prediction of water activity in mamón (Filipino sponge) cakes by near infrared hyperspectral imaging
    (2020-01-01)
    Sricharoonratana, Manunchaya
    ;
    Teerachaichayut, Sontisuk
    Water activity in foods can result in detrimental microbial activity during storage. The usual methods of water activity measurement involve destruction of the sample. Near infrared (NIR) hyperspectral imaging has previously been successfully used as a non-destructive method to determine various physical and chemical characteristics of a variety of foods. Therefore, this method was tested to determine whether it could be used to measure water activity of mamón cakes, a popular sponge cake developed in the Philippines. Individual samples (n = 178) were divided into a calibration set (n=119) and a prediction set (n=59). These samples were tested using NIR hyperspectral imaging (935-1720 nm) with a smoothing spectral pretreatment selected for developing the calibration model. Partial least squares regression was used to establish the model in order to predict the water activity. The results showed the accuracy of the calibration model in prediction that gave a correlation coefficient of 0.767 and the root mean square error of prediction of 0.0130. It was therefore concluded that NIR hyperspectral imaging has a potential for use and application for measuring the water activity of mamón cakes.