Internal quality evaluation of chestnut using nuclear magnetic resonance

Author:

Park Soo Hyun12,Noh Sang Ha1,McCarthy Michael J.3,Kim Seong Min4ORCID

Affiliation:

1. Research Institute for Agriculture and Life Sciences, Seoul National University , Gwanak-ro 1, Gwanak-gu , Seoul , 08826, Republic of Korea

2. Smart Farm Research Center, Korea Institute of Science and Technology (KIST) , Saimdang-ro 679 , Gangneung-si , Gangwon-do , 25451, Republic of Korea

3. Department of Food Science and Technology , University of California , One Shields Avenue , Davis , CA 95616, USA

4. Department of Bioindustrial Machinery Engineering and Department of Agricultural Convergence Technology , Jeonbuk National University , Jeonju , 54896, Republic of Korea

Abstract

Abstract This study was carried out to develop a prediction model for soluble solid content (SSC) of intact chestnut and to detect internal defects using nuclear magnetic resonance (NMR) relaxometry and magnetic resonance imaging (MRI). Inversion recovery and Carr–Purcell–Meiboom–Gill (CPMG) pulse sequences used to determine the longitudinal (T1) and transverse (T2) relaxation times, respectively. Partial least squares regression (PLSR) was adopted to predict SSCs of chestnuts with NMR data and histograms from MR images. The coefficient of determination (R 2), root mean square error of prediction (RMSEP), ratio of prediction to deviation (RPD), and the ratio of error range (RER) of the optimized model to predict SSC were 0.77, 1.41 °Brix, 1.86, and 11.31 with a validation set. Furthermore, an image-processing algorithm has been developed to detect internal defects such as decay, mold, and cavity using MR images. The classification applied with the developed image processing algorithm was over 94% accurate to classify. Based on the results obtained, it was determined that the NMR signal could be applied for grading several levels by SSC, and MRI could be used to evaluate the internal qualities of chestnuts.

Funder

Korea Institute of Science and Technology

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

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