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| 苹果脆度的近红外无损检测 | |
| 引用本文： | 孙炳新,匡立学,徐方旭,赵静,潘忠礼,冯叙桥. 苹果脆度的近红外无损检测[J]. 食品与发酵工业, 2013, 39(5): 185-189 |
| 作者姓名： | 孙炳新 匡立学 徐方旭 赵静 潘忠礼 冯叙桥 |
| 作者单位： | 1. 渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,“食品贮藏加工及质量安全控制工程技术研究中心”辽宁省高校重大科技平台,辽宁锦州,121013 2. 沈阳农业大学食品学院,辽宁沈阳,110866 3. 美国加州大学戴维斯分校环境毒理系,美国加州戴维斯市,95616 4. 美国加州大学戴维斯分校生物与农业工程系,美国加州戴维斯市,95616 5. 渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,“食品贮藏加工及质量安全控制工程技术研究中心”辽宁省高校重大科技平台,辽宁锦州,121013;沈阳农业大学食品学院,辽宁沈阳,110866 |
| 基金项目： | 渤海大学人才引进基金项目，辽宁省科技厅重点项目，国家外国专家局千人计划引智培养项目 |
| 摘 要： | 为了更好的对苹果的脆度进行检测,试验应用波长范围为643.26～985.11nm的Purespect近红外透射光谱仪对60个富士苹果的校正集样品和20个预测集样品进行了光谱扫描,比较了不同的光谱预处理方法和不同建模波段对模型的影响,最终确立的模型相关系数(Rc)为0.941,校正均方根误差(RMSEC)为0.390。对模型预测性能的验证结果表明:建立的苹果脆度模型性能较稳定,能满足实际应用的要求。 |
| 关 键 词： | 苹果 近红外光谱 脆度 |
Study on nondestructive detecting of apple crunchiness by near infrared spectroscopy |
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| SUN Bing-xin,KUANG Li-xue,XU Fang-xu,ZHAO Jing,PAN Zhong-li,FENG Xu-qiao. Study on nondestructive detecting of apple crunchiness by near infrared spectroscopy[J]. Food and Fermentation Industries, 2013, 39(5): 185-189 | |
| Authors: | SUN Bing-xin KUANG Li-xue XU Fang-xu ZHAO Jing PAN Zhong-li FENG Xu-qiao |
| Affiliation: | 1,2 1(Research Institute of Food Science,Bohai University,College of Chemistry,Chemical Engineering and Food Safety, Bohai University,Food Safety Key Lab of Liaoning Province,Engineering and Technology Research Center of Food Preservation,Processing and Safety Control of Liaoning Province,Jinzhou 121013,China) 2(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China) 3(University of California-Davis,Dept.of Environmental Toxicology,Davis CA 95616,USA) 4(University of California-Davis,Dept.of Biological and Agricultural Engineering,Davis CA 95616,USA) |
| Abstract: | Purespect Near infrared transmittance spectroscopy with wavelength from 643.26 nm to 985.11nm were applied in scanning 60 calibration samples and 20 validation samples of Red Fuji apples(Malus domestica Borkh.).Influence of different pretreatment spectral method and different selected wavelengths on the crunchiness modeling prediction were compared.The validation test showed that the model had a correlation coefficient of 0.941 and RMSEC of 0.390.This indicated that the model established was stable and met the requirements of practical application. |
| Keywords: | apples near infrared spectroscopy crunchiness |
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