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001-es BibID:	BIBFORM125997
Első szerző:	Benes Eszter
Cím:	Application of Detrended Fluctuation Analysis and Yield Stability Index to Evaluate Near Infrared Spectra of Green and Roasted Coffee Samples / Eszter Benes, Marietta Fodor, Sándor Kovács, Attila Gere
Dátum:	2024
Megjegyzések:	Coffee quality, and therefore its price, is determined by coffee species and varieties, geographic location, the method used to process green coffee beans, and particularly the care taken during coffee production. Determination of coffee quality is often done by the nondestructive and fast near infrared spectroscopy (NIRS), which provides a huge amount of data about the samples. NIRS data require sophisticated, multivariate data analysis methods, such as principal component analysis, or linear discriminant analysis. Since the obtained data are a set of spectra, they can also be analyzed by signal processing methods. In the present study, the applications of two novel methods, detrended fluctuation analysis (DFA) and yield stability index (YSI), is introduced on NIR spectra of different roasting levels of coffee samples. Fourteen green coffee samples from all over the world have been roasted on three different levels and their NIR spectra were analyzed. DFA successfully differentiated the green samples from the roasted ones, however, the joint analysis of all samples was not able to differentiate the roasting levels. On the other hand, DFA successfully differentiated the roasting levels on samples level, which was strengthened by a 100% accurate agglomerative hierarchical clustering. YSI was first used in NIR signal processing and was able to detect that a light roast is the most stable among all roasting levels. Future research should focus on the application of DFA in terms of the analysis of the effects of other transformation methods of the spectra
ISBN:	978-3-0365-7779-1
Tárgyszavak:	Agrártudományok Élelmiszertudományok könyvfejezet könyvrészlet Coffea arabica grouping different roasting levels yield stability index detrended fluctuation analysis
Megjelenés:	Processing Foods: Process Optimization and Quality Assessment / eds. Péter Sipos, Milivoj Radojcin. - p. 55-68. -
További szerzők:	Fodor Marietta Kovács Sándor (1978-) (matematika tanár) Gere Attila
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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