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Detection of the contents of the ingredient of food by using the NIR spectroscopy and the backward interval partial least-squares
Liu, Yong Fu1,2; Chen, Xi2; Zheng, Bin2; Xu, Ze Yu2; He, Guo Tian2
2013
摘要Near-infrared spectroscopy (NIRS), with the characteristics of high speed, non-destructiveness, high precision and reliable detection data etc., is a pollution-free, rapid, quantitative and qualitative analysis method. A new approach for the discrimination of the ingredients of corn (moisture, oil, protein, starch) by means of NIR spectroscopy (1100-2498 nm) was developed in this work. The relationship between the reflectance spectra and the ingredients of corn was established. The data were spilt into training and testing subsets by sample set partitioning based on join x-y distance (SPXY)& the spectral data was compressed by orthogonal signal correction (OSC), wavelength was selected by backward interval partial least-squares (biPLS),the 60 samples to build PLS mode, the model was used to predict the varieties of 20 unknown samples. The standard error of prediction (SEP) was 0.173; the relative error of prediction (PRE) was 0.55%; the correlation coefficient(R) was 0.98. The way to detect the ingredient of food is simply, reliable. © (2013) Trans Tech Publications, Switzerland.
语种英语
DOI10.4028/www.scientific.net/AMR.726-731.4337
会议(录)名称2013 2nd International Conference on Energy and Environmental Protection, ICEEP 2013
页码4337-4341
通讯作者He, G. T. (heguotian@cigit.ac.cn)
收录类别EI
会议地点Guilin, China
会议日期April 19, 2013 - April 21, 2013