A Non-destructive method to assess freshness of raw bovine milk using FT-NIR spectroscopy

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• 作者：Yanwen Wang ; Wu Ding ; Liping Kou ; Liang Li…
• 关键词：Non ; destructive evaluation ; Raw milk ; Freshness assessment ; FT ; NIR
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：52
• 期：8
• 页码：5305-5310
• 全文大小：316 KB
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• 作者单位：Yanwen Wang (1)
  Wu Ding (1)
  Liping Kou (1)
  Liang Li (1)
  Chen Wang (1)
  Wayne M. Jurick II (2)
  
  1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People’s Republic of China
  2. Food Quality Laboratory, USDA-ARS, Beltsville, MD, 20705, USA
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

A non-destructive method to analyze the freshness of raw milk was developed using a FT-NIR spectrometer and a fiber optic probe. Diffuse transmittance spectra were acquired in the spectral range 833?~-,500?nm from raw milk samples collected from Northwest A&F University Animal Husbandry Station. After each spectral acquisition, quality parameters such as acidity, pH, and lactose content were measured by traditional detection methods. For all milk samples, PLS (partial least square regression), MLR (multiple linear regression), and ANN (artificial neural networks) analyses were carried out in order to develop models to predict parameters that were indicative of freshness. Predictive models showed R2 values up to 0.9647, 0.9876 and 0.8772 for acidity, pH, and lactose content, respectively (validation set validations). The similarity analysis and classification between raw milk freshness during storage was also conducted by means of hierarchical cluster analysis. Over an 8?day storage period, the highest heterogeneity was evident between days 1 and 2.