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

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dc.contributor.authorWoranitta Sahachairungrueng
dc.contributor.authorChanyanuch Meechan
dc.contributor.authorNutchaya Veerachat
dc.contributor.authorAnthony Keith Thompson
dc.contributor.authorSontisuk Teerachaichayut
dc.date.accessioned2026-05-08T19:14:39Z
dc.date.issued2022-10-7
dc.description.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.
dc.identifier.doi10.3390/foods11193122
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14654
dc.publisherFoods
dc.subjectSpectroscopy and Chemometric Analyses
dc.subjectFood Chemistry and Fat Analysis
dc.subjectCoffee research and impacts
dc.titleAssessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy
dc.typeArticle

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