Evaluation of different validation strategies and long term effects in NIR calibration models

详细信息    查看全文

• 作者：Valeria Sileoni ; Ombretta Marconi ; Giuseppe Perretti ; Paolo Fantozzi
• 关键词：Near infrared spectroscopy ; Barley malt ; Beer ; Validation ; Analyses
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：1 December, 2013
• 年：2013
• 卷：141
• 期：3
• 页码：2639-2648
• 全文大小：501 K

文摘

Stable and reliable NIR calibration models for the barley malt quality assessment were developed and exhaustively evaluated. The measured parameters are: fine extract, fermentability, pH, soluble nitrogen, viscosity, friability and free-amino nitrogen. The reliability of the developed calibration models was evaluated comparing the classic leave-one-out internal validation with a more challenging one exploiting re-sampling scheme.

The long-term effects, intended as possible alterations of the NIR method predictive power, due to the variation between samples collected in different years, were evaluated through an external validation which demonstrated the stability of the developed calibration models.

Finally, the accuracy and the precision of the developed calibration models were evaluated in comparison with the reference methods.

This exhaustive evaluation offers a realistic idea of the developed NIR methods predictive power for future unknown samples and their application in the beer industry.