机构

• 长春光学精密机械与物... [1]

采集方式

• OAI收割 [1]

内容类型

• 会议论文 [1]

发表日期

• 2006 [1]

学科主题

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浏览/检索结果: 共1条，第1-1条 帮助 限定条件 内容类型：会议论文     条数/页： 5101520253035404550556065707580859095100 排序方式： 请选择题名升序题名降序提交时间升序提交时间降序作者升序作者降序发表日期升序发表日期降序 The study on the near infrared spectrum technology of sauce component analysis (EI CONFERENCE) 会议论文  OAI收割 ICO20: Optical Information Processing, August 21, 2005 - August 26, 2005, Changchun, China 作者:  Li S.;  Wang C.;  Chen X.;  Chen X.;  Chen X. 收藏  |  浏览/下载：19/0  |  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.