期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 10, 期 1, 页码 1-7出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910600575658
关键词
ViS/NIR-spectroscopy; yogurt; sugar content; measurement
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.
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