4 ms·
If your only exposure is analytical lab work (where by definition the work is difficult), you may not be familiar with the breadth of field utility of near-IR.
by ihnorton 12y ago
If your only exposure is analytical lab work (where by definition the work is difficult), you may not be familiar with the breadth of field utility of near-IR.
Some application examples: https://news.ycombinator.com/item?id=7699186 https://news.ycombinator.com/item?id=7699186
> And how the hell does it determine the ripeness of a avocado through the skin?
eg: http://ucanr.edu/datastoreFiles/234-347.pdf http://ucanr.edu/datastoreFiles/234-347.pdf and http://www.aseanfood.info/Articles/13004404.pdf http://www.aseanfood.info/Articles/13004404.pdf
[edit: removed LMGTFY link - sorry, that was rude. But please don't pull the expert card outside your area of expertise: NIR has been used to assess fruit ripeness for decades]
- refurb 12y agoThe optical and internal quality data were then merged and a PLS regression analysis was conducted using the NSAS software package (NSAS, 1990). My comment wasn't that you couldn't test the ripeness of fruit using near-IR, it was that you could reliably doing it using a handheld consumer product. There is a BIG difference between running a lab analysis using near-IR and making a consumer friendly product that can accurately produce the same data.
- ihnorton 12y agoThere are multiple manufacturers making NIR-based fruit quality sensors used quite far from laboratory conditions, as well as portable NIR sensors. (See my other comments in this thread)
- refurb 12y agoBy "lab setting" I mean someone who can run controls, and do the statistical analysis to arrive a decent data, not just portable equipment. I guess if they are willing to measure ripeness with a margin of error of +/-50%, that'll work.
- CamperBob2 12y ago+/- 50% wouldn't work in a consumer setting, but +/- 5% would work great. If you're in a lab, +/- 5% might be a disaster.