Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango

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dc.contributor.authorAozora, Wayan Dipasasri
dc.contributor.authorTantinantrakun, Achiraya
dc.contributor.authorThompson, Anthony Keith
dc.contributor.authorTeerachaichayut, Sontisuk
dc.date.accessioned2026-08-06T10:51:46Z
dc.date.available2026-08-06T10:51:46Z
dc.date.issued2025-08-01
dc.description.abstractPrediction for quality indices of SO<inf>2</inf> pre-treated and dehydrated mango was accessed by NIR-HSI. Models for predicting TSS and SO<inf>2</inf> content achieved R = 0.82; RMSEP = 2.42% and R = 0.83; RMSEP = 56.40 mg/kg, respectively. Visualization of TSS and SO<inf>2</inf> content could be presented by predictive images.
dc.identifier.citationJournal of Food Science and Technology, 62(8), 1580-1589, 2025
dc.identifier.doi10.1007/s13197-024-06132-8
dc.identifier.issn00221155
dc.identifier.other2-s2.0-85217816454
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17141
dc.sourceJournal of Food Science and Technology
dc.subjectImage
dc.subjectNon-destructive
dc.subjectPrediction
dc.subjectQuality
dc.subjectSpectra
dc.titleNear-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango
dc.typeArticle

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