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Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”
المؤلفون المشاركون
Wang, Jiahua
Wang, Jun
Zhang, Xiaowei
Cheng, Jingjing
Li, Qingyu
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-03-15
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
The traditional Chinese food Fuzhu is a dried soy protein-lipid film formed during the heating of soymilk.
This study investigates whether a simple and accurate model can nondestructively determine the quality parameters of intact Fuzhu.
The diffused reflectance spectra (1000–2499 nm) of intact Fuzhu were collected by a commercial near-infrared (NIR) spectrometer.
Among various preprocessing methods, the derivative by wavelet transform method optimally enhanced the characteristic signals of Fuzhu spectra.
Uninformative variable elimination based on Monte Carlo (MC-UVE), random frog (RF), and competitive adaptive reweighted sampling (CARS) were proposed to select key variables for partial least squares (PLS) calculation.
The strong performance of the developed models is attributed to the high ratios of prediction to deviation values (3.32–3.51 for protein, 3.62–3.89 for lipid, and 4.27–4.55 for moisture).
The prediction set was used to assess the performances of the best models of protein (CARS-PLS), lipid (RF-PLS), and moisture (CARS-PLS), which resulted in greater coefficients of determination of 0.958, 0.966, and 0.976, respectively, and lower root mean square errors of prediction of 0.656%, 0.442%, and 0.123%, respectively.
Combined with chemometrics methods, the NIR technique is promising for simultaneous testing of quality parameters of intact Fuzhu.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Wang, Jiahua& Wang, Jun& Zhang, Xiaowei& Cheng, Jingjing& Li, Qingyu. 2018. Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185123
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Wang, Jiahua…[et al.]. Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”. Journal of Food Quality No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1185123
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Wang, Jiahua& Wang, Jun& Zhang, Xiaowei& Cheng, Jingjing& Li, Qingyu. Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185123
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185123
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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