Elimination of variability sources in NIR spectra for the determination of fat content in olive fruits

Hernandez Sanchez, Natalia and Somoza Rodríguez, Beatriz and Gómez-del-Campo, Maria and Roger, Jean-Michel (2014). Elimination of variability sources in NIR spectra for the determination of fat content in olive fruits. In: "International Conference of Agricultural Engineering - AgEng 2014 Zurich", 06/07/2014 - 10/07/2014, Zurich, Suiza. pp. 1-6.

Description

Title: Elimination of variability sources in NIR spectra for the determination of fat content in olive fruits
Author/s:
  • Hernandez Sanchez, Natalia
  • Somoza Rodríguez, Beatriz
  • Gómez-del-Campo, Maria
  • Roger, Jean-Michel
Item Type: Presentation at Congress or Conference (Article)
Event Title: International Conference of Agricultural Engineering - AgEng 2014 Zurich
Event Dates: 06/07/2014 - 10/07/2014
Event Location: Zurich, Suiza
Title of Book: Proceedings International Conference of Agricultural Engineering
Date: 2014
Subjects:
Faculty: E.U.I.T. Agrícolas (UPM)
Department: Ingeniería Agroforestal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Models for prediction of oil content as percentage of dried weight in olive fruits were comput- ed through PLS regression on NIR spectra. Spectral preprocessing was carried out by apply- ing multiplicative signal correction (MSC), Sa vitzky–Golay algorithm, standard normal variate correction (SNV), and detrending (D) to NIR spectra. MSC was the preprocessing technique showing the best performance. Further reduction of variability was performed by applying the Wold method of orthogonal signal correction (OSC). The calibration model achieved a R 2 of 0.93, a SEPc of 1.42, and a RPD of 3.8. The R 2 obtained with the validation set remained 0.93, and the SEPc was 1.41.

More information

Item ID: 35329
DC Identifier: http://oa.upm.es/35329/
OAI Identifier: oai:oa.upm.es:35329
Deposited by: Memoria Investigacion
Deposited on: 30 Jun 2015 12:01
Last Modified: 30 Jun 2015 12:02
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