Abstract
Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution was classified by near-infrared hyperspectral imaging (NIR-HSI) system and portable near-infrared (NIR) spectrometer. Principal component analysis was used to analyze the object-wise spectra, and support vector machine (SVM) model was established. The classification accuracy of calibration set and prediction set were 98.75% and 95%, respectively. Savitzky–Golay algorithm was used to recognize the important wavelengths, and SVM model was established based on the recognized important wavelengths. The final classification accuracy was slightly less than that based on the full spectra. In addition, the pixel-wise spectra extracted from NIR-HSI system could realize the visualization of different samples, and intuitively reflect the differences among the samples. The results showed that it was feasible to classify the sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentration of sodium pyrosulfite solution by NIR spectra. It provided an alternative method for the detection of sulfur dioxide residue on the surface of fresh-cut potato slices.
Highlights
Potato (Solanum tuberosum L.) is an important food crop in the world, which contains starch, protein, amino acid, vitamins, and minerals, can provide abundant energy to the human body [1].Generally, potato tubers are sold directly
This study focuses on using a portable NIR spectrometer and a near-infrared hyperspectral imaging (NIR-HSI) system combined with chemometrics to study the feasibility of sulfur dioxide residue detection on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution
Spectrometer and a NIR-HSI system to detect sulfite dioxide residues on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution; (2) to analyze the spectra of the samples by principal component analysis (PCA) method; (3) to recognize important wavelengths by Savitzky–Golay of second derivative (2nd Der) method; (4) to establish the support vector machine (SVM) model of solution concentration grade of the samples; (5) to compare the difference between the portable NIR spectrometer and NIR-HSI system in the detection and classification of sulfite dioxide residues in the surface of fresh-cut potato slices
Summary
With the demands of consumers, fresh-cut potato slices has emerged [2,3]. The mechanical damage caused by potato cutting results in the rupture of tissue and cells [4]. The damaged tissue undergoes browning reaction when exposed to oxygen, which causes the change of color in potato, and affects the taste and flavor. Browning is a common discoloration phenomenon in food. It is the darkening of food after processing, storage, or damage [5]. The browning that occurs in fresh-cut potato slices is the enzymatic browning. When the polyphenol oxidase in potato slices comes in contact with oxygen, it accelerates
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