Fast measurement of sugar content of yogurt using Vis/NIR-spectroscopy

被引：30

作者：

He, Yong ^{[1
]}

Wu, Di ^{[1
]}

Feng, Shuijuan ^{[1
]}

Li, Xiaoli ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310029, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2007年 / 10卷 / 01期

基金：

高等学校博士学科点专项科研基金;

关键词：

ViS/NIR-spectroscopy; yogurt; sugar content; measurement;

D O I：

10.1080/10942910600575658

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A fast measurement of sugar content of yogurt using Vis/NIR-spectroscopy techniques was established. 160 samples were measured by Vis/NIR-spectroscopy. A sugar content meter measured the sugar content on positions scanned by spectrum. The model between sugar content and spectral measurement was established based on partial least squares (PLS). The correlation coefficient was 0.894, standard error of calibration (SEC) was 0.356, and standard error of prediction (SEP) was 0.389. The correlation coefficient between predicted and measured values of 25 yogurt samples was 0.934. So the spectroscopy technique is reliable and acceptable in predicting the sugar content of yogurt.

引用

页码：1 / 7

页数：7

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