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Journal of the European Optical Society-Rapid Publications

Table 1 Prediction of Na concentrations in standard bread samples with SCC, ANN and PLS

From: Comparison of different calibration techniques of laser induced breakdown spectroscopy in bakery products: on NaCl measurement

 

SCC

ANN

PLS

R2 for calibration

0.921

0.987

0.999

R2 for validation

0.961

0.964

0.991

REP

28.92%

36.29%

19.42%

RSD

26.31%

25.31%

11.23%

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