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Researchers from Universidad Nacional de Frontera have conducted a study on predicting the evolution of pH and total soluble solids (TSS) during coffee fermentation using near-infrared spectroscopy coupled with chemometrics. The study aimed to optimize prediction models for coffee samples during fermentation by using a new covering array feature selection (CAFS) approach on NIR spectra. The models performed using the selected variables of CAFS showed the best performance in predicting pH and TSS compared to other methods. These findings suggest that simple and efficient models could be implemented in routine analysis. [Extracted from the article]

Keywords: Jalisco; Mexico; North and Central America; Food Products; Technology EN Jalisco Mexico North and Central America Food Products Technology 201 201 1 10/24/23 20231026 NES 231026 2023 OCT 26 (NewsRx) -- By a News Reporter-Staff News Editor at Food Weekly News -- Current study results on Technology have been published. Keywords for this news article include: Jalisco, Mexico, North and Central America, Food Products, Technology, University of Guadalajara. According to the news reporters, the research concluded: "Hence, the proposed radial correction method produced a more uniform texture in corrected hyperspectral images.". [Extracted from the article]