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Author: search.filters.author.Sahachairungrueng, WoranittaSubject: search.filters.subject.calibration

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    Near-Infrared Hyperspectral Imaging to Predict Intact Sweet Tamarind Fruit Quality
    (2026-07-01)
    Sahachairungrueng, Woranitta
    ;
    Aozora, Wayan Dipasasri
    ;
    Tantinantrakun, Achiraya
    ;
    Suwapanich, Rachit
    ;
    Workhwa, Saranya
    The quality of sweet tamarind fruit, as determined by its total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio, is important for consumer satisfaction. Nondestructive techniques are therefore required to assess the quality of sweet tamarind fruit. This study investigated whether near-infrared hyperspectral imaging (NIR-HSI) in the wavelength range of 935–1720 nm can be used as a non-destructive method to assess TSS, TA, and the TSS/TA ratio of sweet tamarind fruit and to classify it under commercial standards. NIR-HSI-based chemometric and machine-learning modeling was applied for quantification and qualification analyses. Calibration models for determining TSS, TA, and the TSS/TA ratio were developed using partial least squares regression (PLSR) and support vector machine regression (SVMR). A combination of first derivative and SNV spectral pretreatment was optimized to establish an SVMR model for TSS determination. MSC spectral pretreatment was optimized to develop the SVMR model for TA assessment, and the first derivative spectral pretreatment was optimized to establish an SVMR model for the TSS/TA ratio. Correlation coefficients of prediction (R<inf>p</inf>) of 0.959, 0.961 and 0.957 were obtained with root mean square errors of prediction (RMSEP) of 1.102%, 0.369% and 7.850, and a ratio of performance to deviation (RPD) of 3.29, 3.52 and 3.34 for the TSS, TA, and TSS/TA ratio evaluations, respectively. Partial least squares–discriminant analysis (PLS-DA) and support vector machine classification (SVMC) were used for classifying sweet tamarind fruit under a commercial acidity standard (≤4%). The SVMC with SNV spectral pretreatment produced the best prediction results for distinguishing standard and off-standard sweet tamarind fruit with an 82.86% accuracy. NIR HSI can be used to non-destructively predict the quality of tamarind fruit. It can be applied for online sorting to evaluate individual sweet tamarind fruits for grading and quality control in factory environments.
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    Nondestructive quality assessment of longans using near infrared hyperspectral imaging
    (2022-03-30)
    Sahachairungrueng, Woranitta
    ;
    Teerachaichayut, Sontisuk
    Near infrared hyperspectral imaging (NIR-HSI) is a method that can be used to evaluate the quality of fruit nondestructively. The objective of this research was to study the feasibility of NIR-HSI reflectance mode, within the wavelength of 935-1720 nm, for predicting the quality of longans. The two important factors chosen were: total soluble solids (TSS) and moisture content (MC). Each longan was assessed by first measuring its spectral data then measuring its TSS and MC to establish calibration models using multiple linear regression (MLR) compared with partial least squares regression (PLSR). Original spectra of longans gave the optimum results by PLSR for developing the models with correlation coefficients (Rp) of 0.76 for TSS and 0.88 for MC as well as root mean square error of predictions (RMSEP) of 0.42% and 0.45% respectively. By image processing, the predictive images from the models for TSS and MC were created based on color scales. They showed different colors of longans related to the level of TSS and MC and the deviation in levels in different parts of each longan by the predictive image. The results showed it could be used for grading fruit giving NIR-HSI potential to be developed in on-line systems.