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Abstract
The project begins with the collection of the raw material
which was obtained from a market in the city of Lima.
As main objective sought to achieve, through a non-
destructive method, identify with use of hyperspectral images in the visible region
and near infrared VIS/NIR (900-
1700nm) to 30 differentvarieties of potato in which to sort byfeatures of consumption (cooked
and frying) in addition an evaluation was conducted in the non-
destructive determination of sugar reducers (Glucose) using the methodology of the enzyme -
using the reagent enzymatic-glucose AA (Wiener Lab. S.A.I.C, 2000) and moisture
using the gravimetric method AOAC
(1990) in an oven withforced air at a temperature of 105° C, for a period of 5 hours.
This analysis was performed in duplicate. Spectral data wereanalyzed using
regression of minimum squares partial (PLRS). Using the full spectrum in potato varieties
coefficients of determination (R2) were obtained to predict
Key words: Absorbance; hyperspectral image; quality parameters; computational vision; outleirs.
Muest Muest
Preci
Mue Cant ras ras no
sión
stra idad Clasifi clasifi
(%)
cadas cadas Figura 09. PLS sin Pre-proceso predicción.
Muy
4 4 0 100 En la Figura 09 se realiza el PLS para
bajo
Bajo 17 9 8 52.94 predicción, de donde se obtiene como
Med resultado un R2= 0.7841 y un RMSEP=
9 6 3 66.67 3.7247 previamente se eliminaron 3 puntos
ia
Alto 6 4 0 66.67 Outliers para poder obtener mejores valores.
Muy
5 2 3 40
alto
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