食品与机械2017，Vol.33Issue(10)：56-59,4.DOI:10.13652/j.issn.1003-5788.2017.10.001
基于PLSR及红外光谱技术的冻干过程诺丽果粉水分含量预测
Prediction of moisture content of noni fruit powder by freeze-drying process based on PLSR and infrared spectroscopy
摘要
Abstract
Noni powders with the moisture content of 15.33％ were prepared from fresh noni fruit by spray drying,then vacuum freeze drying to obtain samples with moisture content (0.44％～9.00％) by different dying time respectively.Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established.The results showed that IR absorption peak of water appeared about 1 640 cm-1,and the absorption peak was influenced by the freeze drying time.PLSR model with moisture content in range of 0.44％ ～9.00％ in the noni fruit powder was also built,and the square of determination coefficient for prediction is 0.91,with the interactive authentication root mean square error (RMSECV) 0.62.However,the square of determination coefficient for prediction was 0.98,with the interactive authentication root mean square error (RMSECV) 0.26 in the model for moisture content in the noni fruit powder from 5.00％ to 9.00％.It showed that the predicted value of moisture content was close to the measured value.The infrared spectroscopy could be used to detect the content of the water (0.44％ ～9.00％) in the noni fruit with high accuracy in the moisture content range from 5.00％ to 9.00％.关键词
诺丽果粉/真空冷冻干燥/傅立叶红外光谱/水分/PLSRKey words
Noni/vacuum freeze drying/infrared spectrum of Fourier/moisture/PLSR引用本文复制引用
何云啸,张晓青,张阳,刘红..基于PLSR及红外光谱技术的冻干过程诺丽果粉水分含量预测[J].食品与机械,2017,33(10):56-59,4.基金项目
海南省社会发展专项项目(编号:2015sf11) （编号:2015sf11）
海口市应用技术研究与开发项目(编号:2016013) （编号:2016013）
国家自然科学基金(编号:81360478) （编号:81360478）
国际合作项目(编号:2014DFA4085) （编号:2014DFA4085）
