27 October 2006 Study of Vis/NIR spectroscopy measurement on acidity of yogurt
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Proceedings Volume 6047, Fourth International Conference on Photonics and Imaging in Biology and Medicine; 604722 (2006) https://doi.org/10.1117/12.710919
Event: Fourth International Conference on Photonics and Imaging in Biology and Medicine, 2005, Tianjin, China
Abstract
A fast measurement of pH of yogurt using Vis/NIR-spectroscopy techniques was established in order to measuring the acidity of yogurt rapidly. 27 samples selected separately from five different brands of yogurt were measured by Vis/NIR-spectroscopy. The pH of yogurt on positions scanned by spectrum was measured by a pH meter. The mathematical model between pH and Vis/NIR spectral measurements was established and developed based on partial least squares (PLS) by using Unscramble V9.2. Then 25 unknown samples from 5 different brands were predicted based on the mathematical model. The result shows that The correlation coefficient of pH based on PLS model is more than 0.890, and standard error of calibration (SEC) is 0.037, standard error of prediction (SEP) is 0.043. Through predicting the pH of 25 samples of yogurt from 5 different brands, the correlation coefficient between predictive value and measured value of those samples is more than 0918. The results show the good to excellent prediction performances. The Vis/NIR spectroscopy technique had a significant greater accuracy for determining the value of pH. It was concluded that the VisINIRS measurement technique can be used to measure pH of yogurt fast and accurately, and a new method for the measurement of pH of yogurt was established.
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Yong He, Yong He, Shuijuan Feng, Shuijuan Feng, Di Wu, Di Wu, Xiaoli Li, Xiaoli Li, } "Study of Vis/NIR spectroscopy measurement on acidity of yogurt", Proc. SPIE 6047, Fourth International Conference on Photonics and Imaging in Biology and Medicine, 604722 (27 October 2006); doi: 10.1117/12.710919; https://doi.org/10.1117/12.710919
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