At-Line near Infrared Spectroscopy for the Measurement of Solid Fat Content in the Dairy Industry

NIR news ◽  
2007 ◽  
Vol 18 (1) ◽  
pp. 6-8
Author(s):  
Steve Holroyd ◽  
Lucy Meagher ◽  
David Illingworth ◽  
Frank van de Ven
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Dairy Industry ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

At-Line Near-Infrared Spectroscopy for Prediction of the Solid Fat Content of Milk Fat from New Zealand Butter

2007 ◽  
Vol 55 (8) ◽  
pp. 2791-2796 ◽  
Author(s):  
Lucy P. Meagher ◽  
Stephen E. Holroyd ◽  
David Illingworth ◽  
Frank van de Ven ◽  
Susan Lane
Keyword(s):  
Infrared Spectroscopy ◽  
New Zealand ◽  
Near Infrared Spectroscopy ◽  
Milk Fat ◽  
Near Infrared ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

scholarly journals Prediction of Peking duck intra-muscle fat content by near-infrared spectroscopy

2021 ◽  
pp. 101281
Author(s):  
Fang-Li Qin ◽  
Xin-Chun Wang ◽  
Si-Ran Ding ◽  
Guang-Sheng Li ◽  
Zhuo-Cheng Hou
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Fat Content ◽  
Peking Duck

Rapid evaluation of fat content in curry soup containing coconut milk by using near infrared spectroscopy

2017 ◽  
Vol 26 (1) ◽  
pp. 16-25 ◽  
Author(s):  
Ekkapong Cheevitsopon ◽  
Panmanas Sirisomboon
Keyword(s):  
Infrared Spectroscopy ◽  
Root Mean Square Error ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Fat Content ◽  
Coconut Milk ◽  
Coefficient Of Determination ◽  
Mean Square ◽  
Test Set ◽  
Processing Line

The feasibility of a near infrared spectroscopy to evaluate the fat content in instant curry soup containing coconut milk including green curry, red curry, massaman curry and panang curry was investigated. The soup samples were collected from a processing line and as the finished product. There were also fat content-adjusted samples where the curry was made from the same recipe as in the processing line but increasing by 30, 60 and 90% coconut milk and reducing by 30, 60 and 90% coconut milk from normal. A Fourier transform near infrared spectrometer was used to collect scans. A partial least squares regression model for fat content was established using near infrared spectral data in conjunction with reference data, which was validated using a leave-one-out cross-validation and test set validation. The test set validation, using a set of unknown samples, showed better prediction performance. The best model developed using vector normalization spectral pre-treatment on 9404–7498 and 6102–5446 cm−1 provided coefficient of determination, root mean square error of prediction, bias and ratio of performance to interquartile values of 0.90, 0.9%, −0.1% and 1.2, respectively, for the validation samples. However, the model developed using samples without fat content adjusted samples gave a slightly lower coefficient of determination (0.89), but provided a lower root mean square error of prediction (0.5%) and acceptable ratio of standard error of validation to the standard deviation (3.2). In addition, the vibration bands of CH2 which was in the long chain fatty acid moiety highly influenced the prediction of fat content in the curry soup. The near infrared spectroscopy protocol developed for the determination of fat could be applied in the instant curry soup production line.

Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis

2020 ◽  
Vol 69 (2) ◽  
pp. 585-592 ◽  
Author(s):  
Marco Grossi ◽  
Enrico Valli ◽  
Virginia Teresa Glicerina ◽  
Pietro Rocculi ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Near Infrared ◽  
Solid Fat Content ◽  
Fats And Oils ◽  
Fat Content ◽  
Infrared Analysis ◽  
Solid Fat

scholarly journals Nondestractive Determination of the Fat Content in Raw and Frozen Horse Mackerel by Near Infrared Spectroscopy.

2001 ◽  
Vol 67 (4) ◽  
pp. 717-722 ◽  
Author(s):  
Junji Shimamoto ◽  
Kaoru Hasegawa ◽  
Kei Ide ◽  
Sumio Kawano
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Fat Content ◽  
Horse Mackerel
Sign in / Sign up

Export Citation Format

Share Document