NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia
This database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: - 2019-2020: 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. Five har...
| Autores principales: | , , |
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| Formato: | Conjunto de datos |
| Lenguaje: | Inglés |
| Publicado: |
2023
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| Acceso en línea: | https://hdl.handle.net/10568/132440 |
| _version_ | 1855542478321483776 |
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| author | Tran, Thierry Belalcazar Martinez, John Eiver Davrieux, Fabrice |
| author_browse | Belalcazar Martinez, John Eiver Davrieux, Fabrice Tran, Thierry |
| author_facet | Tran, Thierry Belalcazar Martinez, John Eiver Davrieux, Fabrice |
| author_sort | Tran, Thierry |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years:
- 2019-2020: 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting)
- 2021: 1 field ""progenitors"" in January-March 2021. 3 harvests (trials): 21-01, 21-04 (complement 21-05) & 21-09 in January, February and March (9, 10, 11 months after planting).
NB: NIRS spectra of the second harvest (at 10 months) are from 21-05 trial. This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), DM at 30' boiling, gradient, max force, distance at max force, area, linear distance, end force : max force and end force. (2021-10-12) |
| format | Conjunto de datos |
| id | CGSpace132440 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| record_format | dspace |
| spelling | CGSpace1324402024-04-25T06:01:58Z NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia Tran, Thierry Belalcazar Martinez, John Eiver Davrieux, Fabrice cassava food analysis infrared spectrophotometry moisture content texture meters This database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: - 2019-2020: 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting) - 2021: 1 field ""progenitors"" in January-March 2021. 3 harvests (trials): 21-01, 21-04 (complement 21-05) & 21-09 in January, February and March (9, 10, 11 months after planting). NB: NIRS spectra of the second harvest (at 10 months) are from 21-05 trial. This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), DM at 30' boiling, gradient, max force, distance at max force, area, linear distance, end force : max force and end force. (2021-10-12) 2023-07-27 2023-10-25T15:02:24Z 2023-10-25T15:02:24Z Dataset https://hdl.handle.net/10568/132440 en Limited Access Tran, T.; Belalcazar Martinez, J.E.; Davrieux, F.. (2023) NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia. https://doi.org/10.18167/DVN1/4SQDRB |
| spellingShingle | cassava food analysis infrared spectrophotometry moisture content texture meters Tran, Thierry Belalcazar Martinez, John Eiver Davrieux, Fabrice NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia |
| title | NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia |
| title_full | NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia |
| title_fullStr | NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia |
| title_full_unstemmed | NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia |
| title_short | NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia |
| title_sort | nirs database on fresh blended cassava for dry matter water absorption texture cooking time at ciat colombia |
| topic | cassava food analysis infrared spectrophotometry moisture content texture meters |
| url | https://hdl.handle.net/10568/132440 |
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