Near-infrared transmittance spectroscopy for nondestructive determination of soluble solids content and pH in tomato juice

Lijuan Xie; Yibin Ying; Hongjian Lin; Ying Zhou; Xiaoying Niu; Xuesong Jiang

doi:10.1117/12.730985

12 October 2007 Near-infrared transmittance spectroscopy for nondestructive determination of soluble solids content and pH in tomato juice

Lijuan Xie, Yibin Ying, Hongjian Lin, Ying Zhou, Xiaoying Niu, Xuesong Jiang

Author Affiliations +

Proceedings Volume 6761, Optics for Natural Resources, Agriculture, and Foods II; 676110 (2007) https://doi.org/10.1117/12.730985
Event: Optics East, 2007, Boston, MA, United States

Abstract

The potential of near-infrared (NIR) transmittance spectroscopy to nondestructively detect soluble solids contents (SSC) and pH in tomato juices was investigated. A total of 200 tomato juice samples were used for NIR spectroscopy analysis at 800-2400 nm using FT-NIR spectrometer. Multiplicative signal correcton (MSC), the first and second derivative were applied for preprocessing spectral data. The relationship between SSC, pH and FT-NIR spectra of tomato juice was analyzed via partial least-squares (PLS) regression, respectively. PLS regression models for SSC and pH in tomato juices show the high accuracy. The correlation coefficient (r), root mean square error of calibration (RMSEC) and root mean square error of validation (RMSEP), root mean square error of cross-validation (RMSECV) for SSC were 0.91582, 0.0703, 0.150 and 0.138, respectively, whereas those values for pH were 0.8997, 0.0333, 0.0316 and 0.0489, respectively. It is concluded that the NIR transmittance spectroscopy is promising for the fast and nondestructive detection of chemical components in tomato juices.

Citation Download Citation

Lijuan Xie, Yibin Ying, Hongjian Lin, Ying Zhou, Xiaoying Niu, and Xuesong Jiang "Near-infrared transmittance spectroscopy for nondestructive determination of soluble solids content and pH in tomato juice", Proc. SPIE 6761, Optics for Natural Resources, Agriculture, and Foods II, 676110 (12 October 2007); https://doi.org/10.1117/12.730985

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