APPLICATION OF FT-NIR SPECTROSCOPY ON THE DETERMINATION OF THE FAT AND PROTEIN CONTENTS OF LYOPHILIZED CHEESES

作者：Lenart J; Szigedi T; Dernovics M; Fodor M^*

来源：Acta Alimentaria, 2012, 41(3): 351-362.

DOI：10.1556/AAlim.41.2012.3.7

• cheese
• FT-NIR
• fat
• protein
• lyophilisation
• freeze-drying

Fourier transform near infrared spectroscopy (FT-NIR) has been developed for determining the fat and protein contents of hard, semi-hard and processed cheeses. Multivariate calibration models were carried out by partial least squares (PLS) regression. The diffuse reflection spectra of different type of lyophilized cheeses were measured by FT-NIR analyser in the 800-2500 nm spectral range. The calibration set of 62 samples were validated by leave-one-out cross-validation and by prediction set of 31 samples. The optimal result for fat content (root mean square error of cross-validation (RMSECV)=1.0; R-2=99.1%, PLS factor=6) was obtained when the spectra were preprocessed by first derivation (FD) combined with multiplicative scatter correction (MSC) and smoothing. The optimal result for protein content (RMSECV=1.4, R-2=97.2%, PLS factor=6) was observed when the first derivation combined with straight line subtraction (SLS) and smoothing spectral preprocessing method was applied.

• 出版日期2012-9