Determination of moisture in raw coffee by near infra-red reflectance spectroscopy and multivariate regression

被引：0

作者：

Morgano, Marcelo Antonio ^{[1
,5
]}

Faria, Cristiano Gomes ^{[2
]}

Ferrao, Marco Flores ^{[3
]}

Bragagnolo, Neura ^{[4
]}

de Castro Ferreira, Marcia Miguel ^{[5
]}

机构：

[1] ITAL, Ctr Quim Alimentos & Nutr Aplicada, BR-13070178 Campinas, SP, Brazil

[2] EMBRAPA, Ctr Nacl Pesquisa Gado Leite, BR-36038330 Juiz De Fora, MG, Brazil

[3] UNISC, Dept Quim & Fis, BR-96815000 Santa Cruz Do Sul, Brazil

[4] Univ Estadual Campinas, FEA, Dept Ciencia Alimentos, BR-13083970 Campinas, SP, Brazil

[5] Univ Estadual Campinas, Inst Quim, BR-13081970 Campinas, SP, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2008年 / 28卷 / 01期

关键词：

moisture determination; coffee; infrared spectroscopy; multivariate regression;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Near infra-red reflectance (NIR) spectroscopy was used to measure the moisture content in raw coffee. Different models using partial least squares (PLS) with data pre-processing were used. Regression models were built with 157 spectra of the samples of raw coffee collected using a near infrared spectrometer with an accessory of diffuse reflectance, between 4500 and 10000 cm(-1). The original NIR spectra went through different transformations and mathematical pre treatments, such as the Kubelka-Munk transformation; multiplicative signal correction (MSC); spline smoothing and movable average, and the data were scaled by variance. The regression model permitted the determination of the moisture content of the raw coffee samples with a standard error of calibration (SEC) = 0.569 g.100 g(-1); standard error of validation = 0.298 g.100 g(-1); correlation coefficient (r) 0.712 and 0.818 for calibration and validation, respectively, and average relative error of 4.1% for validation samples.

引用

页码：12 / 17

页数：6