Predicting Pectin Gel Strength using Near-Infrared Spectroscopic Data

Description

This thesis studies a data set consisting of sets of near-infrared (NIR) spectra of
pectin samples and the corresponding internal gel strength as formed by the pectin, measured using a specific application test. The data set consist of pectin samples which are part of five different gel formulations, each having different internal gel strength characteristics. The internal gel strength is measured using laborious techniques while the NIR spectra are recorded using standard equipment. The aim of the study is to analyse whether it is possible to develop statistical models that describe the internal gel strength formed by a pectin, depending solely on the information contained within a NIR spectrum of the pectin sample. Such models are popularly referred to as NIR calibration models in the literature.

Period	26 Dec 2018 → 25 Jun 2019