Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy

Woranitta Sahachairungrueng; Chanyanuch Meechan; Nutchaya Veerachat; Anthony Keith Thompson; Sontisuk Teerachaichayut

doi:10.3390/foods11193122

Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy

Date

2022-10-7

Authors

Woranitta Sahachairungrueng

Chanyanuch Meechan

Nutchaya Veerachat

Anthony Keith Thompson

Sontisuk Teerachaichayut

Publisher

Foods

Abstract

) of 0.964 and 0.956 and root mean square error of prediction (RMSEP) of 5.47 and 6.07%, respectively. It was therefore concluded that the results showed that both techniques (NIR-HSI and FTIRs) have the potential for use in the inspection of roasted ground coffee to classify and determine the respective levels of Arabica and Robusta within the mixture.