Investigating the Effect of Various Pre-Processing Methods of the Spectral Data of Sugar Syrups on the Model Estimation of Sucrose Concentration in Near Infrared Region

Document Type : Original Article

Authors

1 Department of Food Science and Technology, Islamic Azad University, Science and Research Branch of Tehran,Tehran, Iran

2 Department of Food Science and Technology, Islamic Azad University, Science and Research Branch of Tehran, Tehran, Iran

3 Department of Color Imaging and Color Image Processing, Institute for Color Science and Technology, Tehran, Iran

4 Agricultural Engineering Research Institute, Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran

Abstract

Using Near-infrared spectroscopy methods to create the physical and chemical properties estimation model of material has been developed and considered by the food industries in recent years. The present study was conducted to investigate the statistical effects of various pre-processing techniques such as Moving Average (MA), Multiplicative Scatter Correction(MSC), Savitzky-Golay(SG), Standard Normal Variate(SNV), First and Second derivative on the Near-Infrared spectral data of the sugar syrups on sucrose concentration estimation model.  The results showed that the SNV and the Second derivative techniques could have an effective improvement in the estimation model. 

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References

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Journal of Color Science and Technology
Volume 13, Issue 2
August 2019
Pages 99-106

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