A Comparative Study Concerning Linear and Nonlinear Models to Determine Sugar Content in Sugar Beet by Near Infrared Spectroscopy (NIR)

Subject Areas : food microbiology

S. Minaei ¹ (Associate Professor of the Department of Biosystems Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.)
H. Bagherpour ² (Assistant Professor of the Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.)
M. Abdollahian Noghabi ³ (Associate Professor of Agricultural Research and Education Organization, Sugar Beet Seed Institute, Karaj, Iran.)
M.E. Khorasani Fardvani ⁴ (Assistant Professor of the Department of Agricultural Machinery Engineering, Shahid Chamran University, Ahvaz, Iran.)
F. Forughimanesh ⁵ (Member of the Department of Agronomy and Plant Breeding, Shahed University, Tehran, Iran.)

Received: 2015-07-12 Accepted : 2015-11-15 Published : 2016-01-01

Keywords: Artificial Neural Networks, NIR Spectroscopy, Partial Least Squares, Soluble Solids Content,

Abstract :

This paper reports on the use of Artificial Neural Networks (ANN) and Partial Least Squareregression (PLS) combined with NIR spectroscopy (900-1700 nm) to design calibration models for thedetermination of sugar content in sugar beet. In this study a total of 80 samples were used as the calibration set,whereas 40 samples were used for prediction. Three pre-processing methods, including Multiplicative ScatterCorrection (MSC), first and second derivatives were applied to improve the predictive ability of the models.Models were developed using partial least squares and artificial neural networks as linear and nonlinear models,respectively. The correlation coefficient (R), sugar mean square error of prediction (RMSEP) and SDR were thefactors used for comparing these models. The results showed that NIR can be utilized as a rapid method todetermine soluble solid content (SSC), sugar content (SC) and the model developed by ANN gives bettercorrelation between predictions and measured values than PLS.