Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry
✍ Scribed by Adams, Michael J; Latham, Kay; Barnett, Neil W; Poynton, Allan J
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 83 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The determination of moisture and fat in processed cheese is a common and regular requirement in the manufacture of this foodstuff, and near-infrared spectrometry in the shortwavelength region (700±1200 nm) can provide the basis for a suitable on-line and off-line quantitative analytical methodology if used with a suitable calibration model. In this study, using data from a 12-®lter spectrometer, several calibration models including ordinary least squares, multiple linear regression, principal component regression and partial least squares regression have been examined and evaluated for ef®cacy in determining moisture and fat content directly and simultaneously in grated cheese samples. Results indicate that orthogonal models using selected wavelength data offer superior predictive performance.