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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%