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长春光学精密机械与物... [1]
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会议论文 [1]
发表日期
2006 [1]
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The study on the near infrared spectrum technology of sauce component analysis (EI CONFERENCE)
会议论文
ICO20: Optical Information Processing, August 21, 2005 - August 26, 2005, Changchun, China
Li S.
;
Zhang J.
;
Chen X.
;
Liang J.
;
Wang C.
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提交时间:2013/03/25
The author
Shangyu Li
engages in supervising and inspecting the quality of products. In soy sauce manufacturing
quality control of intermediate and final products by many components such as total nitrogen
saltless soluble solids
nitrogen of amino acids and total acid is demanded. Wet chemistry analytical methods need much labor and time for these analyses. In order to compensate for this problem
we used near infrared spectroscopy technology to measure the chemical-composition of soy sauce. In the course of the work
a certain amount of soy sauce was collected and was analyzed by wet chemistry analytical methods. The soy sauce was scanned by two kinds of the spectrometer
the Fourier Transform near infrared spectrometer (FT-NIR spectrometer) and the filter near infrared spectroscopy analyzer. The near infrared spectroscopy of soy sauce was calibrated with the components of wet chemistry methods by partial least squares regression and stepwise multiple linear regression. The contents of saltless soluble solids
total nitrogen
total acid and nitrogen of amino acids were predicted by cross validation. The results are compared with the wet chemistry analytical methods. The correlation coefficient and root-mean-square error of prediction (RMSEP) in the better prediction run were found to be 0.961 and 0.206 for total nitrogen
0.913 and 1.215 for saltless soluble solids
0.855 and 0.199 nitrogen of amino acids
0.966 and 0.231 for total acid
respectively. The results presented here demonstrate that the NIR spectroscopy technology is promising for fast and reliable determination of major components of soy sauce.
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