Analysis of classifier variability between sessions and subjects for constructing brain machine interface using multiple subject's data

Abstract

Attenuation coefficients of different varieties of gamma irradiated potato (Kufri Chandramukhi, Kufri Jyoti, and Kufri Sindhuri), mango (Himsagar, Langra, Dashehri and Fazli) and prawn (Tiger prawn and Fresh water prawn) of different storage time and physiological stages were determined. After six months storage attenuation coefficient of Kufri Chandramukhi was decreased by 30.8% with decrease of density and moisture content. Decreasing trend of attenuation coefficient during storage was more prominent (almost 50%) in other two varieties of potato. On the other hand in all four varieties, unripe mango consisted of significantly less (p ⩽ 0.05) attenuation coefficient (around 11–14%) than the ripe one due to changes in physiological properties and density. Different varieties of prawn had different attenuation coefficients due to subtle differences in their proximate composition. Due to having different attenuation coefficients, different food components, even different varieties of same food component absorbed different gamma radiation energy though exposed to same radiation dose.