Fast and non‐destructive determination of simultaneous physicochemical parameters of Manihot esculenta flour using FT‐NIR spectroscopy and multivariate analysis

2021 ◽  
Author(s):  
Darly R. Pompeu ◽  
Jesus N.S. Souza ◽  
Rosinelson S. Pena
Keyword(s):  
Multivariate Analysis ◽  
Manihot Esculenta ◽  
Physicochemical Parameters ◽  
Nir Spectroscopy ◽  
Non Destructive

scholarly journals Determination of selected parameters of quality of the dairy products by NIR spectroscopy

2011 ◽  
Vol 24 (No. 6) ◽  
pp. 255-260 ◽  
Author(s):  
J. Růžičková ◽  
K. Šustová
Keyword(s):  
Dairy Products ◽  
Near Infrared ◽  
Correlation Coefficients ◽  
Nir Spectroscopy ◽  
Integrating Sphere ◽  
Calibration Model ◽  
Titrable Acidity ◽  
Non Destructive

The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity), milk semolina, and milk rice were determined. The samples were analysed by reference methods and by FT NIR spectroscope at integrating sphere within reflectance mode in the wavelength range of 10 000&ndash;4&nbsp;000 cm<sup>&ndash;1 </sup>with 100&nbsp;scans. To develop the calibration model for the components examined, the partial least squares (PLS) was used and this model was validated by full cross validation. The highest correlation coefficients were found with yoghurt: 0.998 (solids), 0.989 (fat), 0.875 (pH) and 0.989 (titrable acidity), with milk semolina: 0.967 (solids), 0.983 (fat) and 0.992 (pH), and with milk rice: 0.987 (solids), 0.990 (fat) and 0.852 (pH). The results of this study showed the availability of NIR spectroscopy for a quick and non-destructive analysis of the dairy products. &nbsp;

Determination of Tomato Quality by near Infrared Spectroscopy

1998 ◽  
Vol 6 (A) ◽  
pp. A321-A324 ◽  
Author(s):  
T.L. Hong ◽  
Samson C.S. Tsou
Keyword(s):  
Near Infrared ◽  
Nir Spectroscopy ◽  
Titratable Acidity ◽  
B Value ◽  
Chemical Pollution ◽  
Soluble Solid ◽  
Breeding Programmes ◽  
Destructive Measurement ◽  
Non Destructive

Near infrared (NIR) spectroscopy was used in the quality assessment of tomato. The experimental results demonstrated that acceptable prediction of quality index, including total soluble solid, titratable acidity and colour (-a/b value) could be achieved. The advantages of using NIR spectroscopy include rapid analysis, simplified sample preparation, non-destructive measurement and lack of chemical pollution. This has suggested that NIR spectroscopy can serve as a useful tool for mass screening in breeding programmes and also for quality control in the processing industry.

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