Nondestructive Determination of Sweetness of Orange Juice using Portable Near Infrared Spectroscopy

S. N. Jha

doi:10.52151/jae2007443.1274

Authors

S. N. Jha Agricultural Structure and Environmental Control Division, Central Institute of Postharvest Engineering and Technology, Ludhiana 141004 Author

DOI:

https://doi.org/10.52151/jae2007443.1274

Abstract

A simple and nondestructive method using portable near infrared spectroscopy (NIRS) was investigated to determine the total soluble solids (TSS) of orange juice. Juice from I 10 orange was squeezed and tqeir spectra in the range of 311.7 - 1124.8 nm wavelength were acquired using a portable Vis-NIR spectrometer and fibre optics as light transmitting medium. Sweetness in terms of total soluble solids contents of juice was determined using a digital refractometer. Whole samples were divided into two sets: calibration and validation; and partial least squares regression of spectral data in wavelength region from 703.3 to 1124.8 nm was performed. The standard errors of calibration and validation were found to be 0.47° and 0.4 FBrix, respectively, which are reasonably low. It indicates that sweetness of juice may be determined non-destructively using a portable NIR spectrometer without sacrificing accuracy as compared to that by a refractometer.

References

Auerswald H; Peters P; Bruckner B; Krumbein A; Kuchenbuch R. 1999. Sensory analysis and instrumental measurements of short-term stored tomatoes (Lycopersicon esculentum Mill.). Postharvest Biology and Techno!., 15, 323-334.

Bull C R. 1991. Wavelength selection for near-infrared reflectance moisture meters. J. Agric. Engng. Res., 49, 113-125.

Chen J Y; Iyo C; Kawano S. 1999. Development of calibration with sample cell compensation for determining the fat content of unhomonised raw milk by a simple near infrared transmittance method. J. Near Infrared Spectroscopy, 7, 265-273.

Chen P; Sun Z. 1991. A review of nondestructive methods for quality evaluation and sorting of agricultural products. J. Agric. Engng. Res., 49, 85-98.

Jha S N; Kingsly AR P; Chopra S. 2006. Nondestructive determination of firmness and yellowness of mango during growth and storage using visual spectroscopy. Biosystems Engng., 94(3), 397 - 402.

Jha S N; Matsuoka T. 2000. Non-destructive techniques for quality evaluation of intact fruits and vegetables Review. Food Sci. Techno!. Res., 6(4), 248-251.

Jha S N; Matsuoka T. 2004. Nondestructive determination of acid brix ratio (ABR) of tomato juice using near infrared (NIR) spectroscopy. International J. Food Sci. Techno!., 39(4), 425 - 430.

Jha S N; Chopra S; Kingsly A R P. 2007. Modeling of color values for nondestructive evaluation of maturity of mango. J. Food Engng., 78(1), 22 - 26.

Jha S N; Chopra S; Kingsly A R P. 2005. Determination of sweetness of intact mango using spectral analysis. Biosystems Engng., 91(2), 157 - 161.

Kawano S; Abe H. 1995. Development of a calibration equation with temperature compensation for determining the brix value in intact peaches. J. Near Infrared Spectroscopy, 3, 211-218.

Kawano S; Fujiwara T; Iwamoto M. 1993.

Nondestructive determination of sugar content in Satsuma mandarin using near infrared (NIR) transmittance. J. Japanese Soc. Hort. Sci., 62(2), 465-470.

Kawano· S; Watanabe H; Iwamoto M. 1992. Determination of sugar content in intact peaches by near infrared spectroscopy with fibre optics in iteractance mode. J. Japanese Soc. Hort. Sci., 61 (2), 445-451.

Lammertyn J; Nicolai B; Ooms K; De S V; De B J. 1998. Non-destructive measurement of acidity, soluble 14 solids, and firmness of Jonagold apples using NIR-spectroscopy. Trans. ASAE, 41(4), 1089-1094.

Osborne S D; Kunnemyer R; Jordan R B.1999. A low-cost system for the grading of kiwifruit. J. Near Infrared Spectroscopy, 7, 9-15.

Peiris K H S; Dull G G; Leffler R G; Kays S J. 1998. Near infrared (NIR) spectrometric technique for nondestructive determination of soluble solids content in processing tomatoes. J. American Soc. Hort. Sci., 123(6), 1089-1093.