Determination of starch content in adulterated fresh cheese using hyperspectral imaging

被引：69

作者：

Barreto, Abel ^{[1
]}

Cruz-Tiradoa, J. P. ^{[1
]}

Siche, Raul ^{[1
]}

Quevedo, Roberto ^{[2
]}

机构：

[1] Univ Nacl Trujillo, Fac Ciencias Agr, Escuela Ingn Agroind, Ave Juan Pablo 2 S-N, Trujillo, Peru

[2] Univ Los Lagos, FITOGEN Program, Dept Acuicultura & Recursos Agroalimentarios, Osorno, Chile

来源：

FOOD BIOSCIENCE | 2018年 / 21卷

关键词：

Cheese; Hyperspectral image; Adulteration in foods; Non-destructive technique; Linear regression; FOOD QUALITY; MICROSTRUCTURE; ANTHRONE; MOISTURE; MELAMINE; SAFETY; TOOL;

D O I：

10.1016/j.fbio.2017.10.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to measure the starch content in adulterated fresh cheese using hyperspectral imaging technique. Adulterated fresh cheese was prepared using concentrations of starch of 0.055-12.705 mg g(-1) (0.0055-1.2705%); subsequently, hyperspectral imaging in the range of 200-1000 nm, distributed in 101 bands were acquired. The modeling of starch content was performed by the method of partial least squares regression (PLSR). A correlation coefficient (R-2) of 0.9915 and a Root Mean Square Error of cross-validation (RMSECV) of 0.3979 was obtained. With five latent variables, a correlation coefficient of validation (R-2) of 0.8321 and a RMSEP of 1.3515 was obtained for a reduced model.

引用

页码：14 / 19

页数：6

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