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Temperature compensation for VIS/NIR spectroscopy measurement of Chinese rice wine quality
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2012 Dallas, Texas, July 29 - August 1, 2012 121341079.(doi:10.13031/2013.42211)
Authors: Fei Shen, Yibin Ying, Bobin Li
Keywords: Chinese rice wine, quality, near-infrared spectroscopy, NIR, temperature compensation
In this study, the influence of sample temperature on the performance of VIS/NIR spectroscopy for the determination of quality of Chinese rice wine was investigated. Five quality parameters including alcohol degree, total sugar, non-sugar solid, total acid and amino acid nitrogen were determined by reference analysis. The calibration model was established by multiple linear regression (MLR). Seven temperature levels were tested, including 5C, 10C, 15C, 20C, 25C, 30C, 35C. The optimal temperature for quantification of alcohol degree, total sugar, non-sugar solid, total acid and amino acid nitrogen was found to be 15C, 20C, 20C, 15C and 20C, respectively. The model developed for alcohol degree and total sugar were relative robustness with an RPD value over 2.5. The total acid model was moderate with an RPD value over 1.5. However, the determination of non-sugar solid and amino acid nitrogen was not satisfactory due to low a RPD value (RPD<1.5). Temperature compensation models were established for alcohol degree, total sugar and total acid based on the spectra obtained under seven temperature levels. The compensation for alcohol degree showed good performance with a RPD value of the model to 3.81. However, the compensation for total sugar and total acid was not satisfactory (RPD<1.5).(Download PDF) (Export to EndNotes)