Near infrared spectroscopy (NIRS) for on-line determination of quality parameters in intact olives

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• 作者：Lourdes Salguero-Chaparro^a ; ^{salg_lou@hotmail.com} ; Vincent Baeten^b ; Juan A. Ferná ; ndez-Pierna^b ; Francisco Peñ ; a-Rodrí ; guez^a
• 关键词：CORONA 45 Vis/NIR ; NIRS ; Intact olives ; On-line ; Conveyor belt
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：15 August, 2013
• 年：2013
• 卷：139
• 期：1-4
• 页码：1121-1126
• 全文大小：402 K

文摘

The acidity, moisture and fat content in intact olive fruits were determined on-line using a NIR diode array instrument, operating on a conveyor belt. Four sets of calibrations models were obtained by means of different combinations from samples collected during 2009-2010 and 2010-2011, using full-cross and external validation. Several preprocessing treatments such as derivatives and scatter correction were investigated by using the root mean square error of cross-validation (RMSECV) and prediction (RMSEP), as control parameters. The results obtained showed RMSECV values of 2.54-3.26 for moisture, 2.35-2.71 for fat content and 2.50-3.26 for acidity parameters, depending on the calibration model developed. Calibrations for moisture, fat content and acidity gave residual predictive deviation (RPD) values of 2.76, 2.37 and 1.60, respectively. Although, it is concluded that the on-line NIRS prediction results were acceptable for the three parameters measured in intact olive samples in movement, the models developed must be improved in order to increase their accuracy before final NIRS implementation at mills.