Non-invasive measurements of the dry solids content of whole potatoes using unilateral magnetic resonance: towards automation

Dye, E.R. ORCID: 0000-0001-5425-619X, Hughes-Riley, T. ORCID: 0000-0001-8020-430X, Newton, M.I. ORCID: 0000-0003-4231-1002 and Morris, R.H. ORCID: 0000-0001-5511-3457, 2016. Non-invasive measurements of the dry solids content of whole potatoes using unilateral magnetic resonance: towards automation. In: G. Guthausen and J.V. Duynhoven, eds., Proceedings of the XIII International Conference on the Applications of Magnetic Resonance in Food Science, Karlsruhe, Germany, 7-10 June 2016. Chichester: IM Publications Open, pp. 45-47. ISBN 9781906715243

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Crisps or chips are considered a popular snack food around the world and at their most fundamental are potatoes which are sliced and then fried. It has been known for some time that during their production industrially, controlling the final oil content requires prior knowledge of the dry solids of the potatoes to modify the temperature and frying time to give the best product. The dry weight of a batch of potatoes is most commonly performed using a buoyancy measurement. In preliminary experiments, we have found evidence that such a measurement, whilst representative of the average dry solids, does not offer the most appropriate measurement since the variation within the batch is significant. We present an investigation into the properties of intact potatoes using magnetic resonance relaxation measurements and relate these to the dry solids content. This preliminary study will lay the groundwork for the development of an online process monitoring device based around a unilateral sensor to allow batch sorting of incoming potatoes.

Item Type: Chapter in book
Creators: Dye, E.R., Hughes-Riley, T., Newton, M.I. and Morris, R.H.
Publisher: IM Publications Open
Place of Publication: Chichester
Date: 2016
ISBN: 9781906715243
Rights: © 2016 the authors. This work is licensed under a Creative Commons BY-NC-ND Licence.
Divisions: Schools > School of Science and Technology
Record created by: Jonathan Gallacher
Date Added: 05 Jan 2018 08:49
Last Modified: 04 Apr 2019 11:21

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