研究目的
Investigating the classification of oil palm FFB ripeness using Raman spectroscopy.
研究成果
Raman spectroscopy is a suitable technique to observe the changes of organic composition of oil palm fruit that is contrasted by the appearance of the skin color of the fruit. It provides sensitive and fast observation that could prevent possible blackened and molding of oil palm fruit as it passes the ripe stage when it should be harvested.
研究不足
The study relies on the intensity data with respect to wavenumber, which may not be significant enough for all observations. The technique requires a controlled environment to avoid possible thermal decomposition of carotenoids and further organic compounds of oil palm fruits.
1：Experimental Design and Method Selection:
The study uses Raman spectroscopy to observe the changes in the composition of oil palm fruit classified by its ripeness. A feature extraction model is developed based on the different organic compositions that contribute to the ripeness classification.
2：Sample Selection and Data Sources:
Samples are collected according to the Malaysian Palm Oil Board (MPOB) standards which are unripe, underripe, ripe, overripe, and rotten.
3：List of Experimental Equipment and Materials:
Thermo Scientific? DXR?2xi Raman imaging microscope with a 532 nm NIR laser.
4：Experimental Procedures and Operational Workflow:
The samples are prepared by cutting its skin into slices from the top to bottom part of the fruitlet for spectroscopy scanning. The scanning was done for the top, middle and bottom part of the sliced skin.
5：Data Analysis Methods:
The spectroscope calculates and finds the mean values for the area chosen to give the output spectrum consisting of Raman intensity and wavenumber.
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