Characterization Of Sala Mango Quality Attributes Via Visible And Near Infrared Spectroscopy Techniques
Pada umumnya, penanam buah-buahan dan pihak berkuasa pertanian tempatan semakin menyedari kepentingan untuk memperoleh buah-buahan yang berkualiti tinggi untuk memenuhi permintaan pasaran, khususnya pengguna. Oleh itu, penilaian kualiti buah segar menggunakan teknik optik melalui pengukuran spek...
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my-usm-ep.323162019-04-12T05:25:43Z Characterization Of Sala Mango Quality Attributes Via Visible And Near Infrared Spectroscopy Techniques 2015-05 Yahaya, Ommi Kalsom Mardziah QC1 Physics (General) Pada umumnya, penanam buah-buahan dan pihak berkuasa pertanian tempatan semakin menyedari kepentingan untuk memperoleh buah-buahan yang berkualiti tinggi untuk memenuhi permintaan pasaran, khususnya pengguna. Oleh itu, penilaian kualiti buah segar menggunakan teknik optik melalui pengukuran spektroskopi telah dibangunkan untuk menilai dan mengukur kualiti mangga Sala tanpa memusnahkannya. Dalam kajian ini, beberapa pendekatan dengan pengukuran teknik yang berbeza (iaitu: pantulan dan interaksi) telah dilaksanakan dan kecekapannya dibandingkan dengan menggunakan Jaz, QE 65000 dan FieldSpec 3 spektrometer melalui spektrum yang boleh dilihat dan inframerah berserta sistem pengukuran monokromatik yang boleh dilihat untuk mengukur kekerasan, kandungan pepejal larut (SSC) dan keasidan (pH). Berdasarkan prestasi ramalan, MSC merupakan teknik pra-pemprosesan yang terbaik sebelum regresi linear (MLR) untuk mengukur kekerasan mangga menggunakan QE 65000 spektrometer melalui mod pantulan dengan pekali penentuan (R2) dan punca min kuasa dua ralat ramalan (RMSEP) masing-masing pada 0.857 dan 1.005 kgf. Untuk kandungan pepejal larut (SSC), SNV merupakan teknik pra-pemprosesan yang terbaik dengan R2 = 0.882 dan RMSEP = 0.783 ˚Brix menggunakan QE 65000 spektrometer melalui mod interaksi. Fruits‟ growers and local agriculture authorities in general have increasingly realized the importance of acquiring fruits with high quality in order to satisfy the market demands, specifically the consumers. Therefore, quality evaluations of fresh fruits using optical technique through spectroscopy measurement have been developed to non-destructively assess and measure internal quality attributes of Sala mangoes. In this research, several approaches with different technique of measurements (i.e. reflectance and interactance) have been performed and their competences were compared using Jaz, QE 65000 and FieldSpec 3 spectrometers via visible and near infrared spectral as well as visible monochromatic measurement systems for measurement of firmness, soluble solid content (SSC) and acidity (pH). Judging from the prediction performance, MSC was found to be the best preprocessing technique prior to multiple linear regression (MLR) for firmness measurement using QE 65000 spectrometer via reflectance mode with a coefficient of determination (R2) and root mean square error of prediction (RMSEP) at 0.857 and 1.005 kgf , respectively. For soluble solids content (SSC), SNV was found to be the best pre-processing technique with R2 = 0.882 and RMSEP = 0.783˚Brix through measurement using QE 65000 spectrometer via interactance mode. 2015-05 Thesis http://eprints.usm.my/32316/ http://eprints.usm.my/32316/1/OMMI_KALSOM_MARDZIAH_BINTI_YAHAYA.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Sains Fizik |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
QC1 Physics (General) |
| spellingShingle |
QC1 Physics (General) Yahaya, Ommi Kalsom Mardziah Characterization Of Sala Mango Quality Attributes Via Visible And Near Infrared Spectroscopy Techniques |
| description |
Pada umumnya, penanam buah-buahan dan pihak berkuasa pertanian
tempatan semakin menyedari kepentingan untuk memperoleh buah-buahan yang
berkualiti tinggi untuk memenuhi permintaan pasaran, khususnya pengguna. Oleh
itu, penilaian kualiti buah segar menggunakan teknik optik melalui pengukuran
spektroskopi telah dibangunkan untuk menilai dan mengukur kualiti mangga Sala
tanpa memusnahkannya. Dalam kajian ini, beberapa pendekatan dengan pengukuran
teknik yang berbeza (iaitu: pantulan dan interaksi) telah dilaksanakan dan
kecekapannya dibandingkan dengan menggunakan Jaz, QE 65000 dan FieldSpec 3
spektrometer melalui spektrum yang boleh dilihat dan inframerah berserta sistem
pengukuran monokromatik yang boleh dilihat untuk mengukur kekerasan,
kandungan pepejal larut (SSC) dan keasidan (pH). Berdasarkan prestasi ramalan,
MSC merupakan teknik pra-pemprosesan yang terbaik sebelum regresi linear (MLR)
untuk mengukur kekerasan mangga menggunakan QE 65000 spektrometer melalui
mod pantulan dengan pekali penentuan (R2) dan punca min kuasa dua ralat ramalan
(RMSEP) masing-masing pada 0.857 dan 1.005 kgf. Untuk kandungan pepejal larut
(SSC), SNV merupakan teknik pra-pemprosesan yang terbaik dengan R2 = 0.882 dan
RMSEP = 0.783 ˚Brix menggunakan QE 65000 spektrometer melalui mod interaksi.
Fruits‟ growers and local agriculture authorities in general have increasingly
realized the importance of acquiring fruits with high quality in order to satisfy the
market demands, specifically the consumers. Therefore, quality evaluations of fresh
fruits using optical technique through spectroscopy measurement have been
developed to non-destructively assess and measure internal quality attributes of Sala
mangoes. In this research, several approaches with different technique of
measurements (i.e. reflectance and interactance) have been performed and their
competences were compared using Jaz, QE 65000 and FieldSpec 3 spectrometers via
visible and near infrared spectral as well as visible monochromatic measurement
systems for measurement of firmness, soluble solid content (SSC) and acidity (pH).
Judging from the prediction performance, MSC was found to be the best preprocessing
technique prior to multiple linear regression (MLR) for firmness
measurement using QE 65000 spectrometer via reflectance mode with a coefficient
of determination (R2) and root mean square error of prediction (RMSEP) at 0.857
and 1.005 kgf , respectively. For soluble solids content (SSC), SNV was found to be
the best pre-processing technique with R2 = 0.882 and RMSEP = 0.783˚Brix through
measurement using QE 65000 spectrometer via interactance mode. |
| format |
Thesis |
| qualification_name |
Doctor of Philosophy (PhD.) |
| qualification_level |
Doctorate |
| author |
Yahaya, Ommi Kalsom Mardziah |
| author_facet |
Yahaya, Ommi Kalsom Mardziah |
| author_sort |
Yahaya, Ommi Kalsom Mardziah |
| title |
Characterization Of Sala Mango
Quality Attributes Via Visible And
Near Infrared Spectroscopy
Techniques
|
| title_short |
Characterization Of Sala Mango
Quality Attributes Via Visible And
Near Infrared Spectroscopy
Techniques
|
| title_full |
Characterization Of Sala Mango
Quality Attributes Via Visible And
Near Infrared Spectroscopy
Techniques
|
| title_fullStr |
Characterization Of Sala Mango
Quality Attributes Via Visible And
Near Infrared Spectroscopy
Techniques
|
| title_full_unstemmed |
Characterization Of Sala Mango
Quality Attributes Via Visible And
Near Infrared Spectroscopy
Techniques
|
| title_sort |
characterization of sala mango
quality attributes via visible and
near infrared spectroscopy
techniques |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Sains Fizik |
| publishDate |
2015 |
| url |
http://eprints.usm.my/32316/1/OMMI_KALSOM_MARDZIAH_BINTI_YAHAYA.pdf |
| _version_ |
1747820564768096256 |