Nondestructive determination of soluble solids content and pH in tomato juice using NIR transmittance spectroscopy |
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Authors: | Lijuan Xie Yibin Ying Hongjian Lin Ying Zhou Xiaoying Niu |
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Affiliation: | (1) Department of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan St, Hangzhou, 310029, China |
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Abstract: | The potential of near-infrared (NIR) transmittance spectroscopy to nondestructively detect soluble solids content (SSC) and
pH in tomato juices was investigated. A total of 200 tomato juice samples were used for NIR spectroscopy analysis at 800–2400 nm
using an FT-NIR spectrometer. Multiplicative signal correction (MSC), and the first and second derivative were applied for
pre-processing spectral data. The relationship between SSC, pH, and FT-NIR spectra of tomato juice were analyzed via partial
least-squares (PLS) regression. PLS regression models were able to predict SSC and pH in tomato juices. The r
c, RMSEC, RMSEP, and RMSECV for SSC were 0.92, 0.0703°Brix, 0.150°Brix, and 0.138°Brix, respectively, whereas those values
for pH were 0.90, 0.0333, 0.0316, and 0.0489, respectively. It is concluded that the combination of NIR transmittance spectroscopy
and PLS methods can be used to provide a technique of convenient, versatile, and rapid analysis for SSC and pH in tomato juices. |
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Keywords: | Near-infrared (NIR) transmittance spectroscopy Soluble solids content pH Tomato juice Partial least-squares (PLS) |
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