Measurement of Titratable Acidity in Gannan Navel Orange by near Infrared Spectroscopy

Yu Bo Liao; Long Sheng Huang; Wen Xia Yang; Liang Liao

doi:10.4028/www.scientific.net/AMR.781-784.1485

Paper Titles

Study on Identification Method of 'Pingli' Gynostemma with Near-Infrared Spectroscopy
p.1464

Microwave Drying Characteristics of Kidney Beans and the Effect of Different Microwave Powers on the Dried Quality of Kidney Beans
p.1469

The Study on the Drying Characteristic of Chinese Chestnut
p.1474

Determination of Residues of Malachite Green and Leucomalachite Green in Chinese Soft-Shelled Turtle (Pelodiscus sinensis) Muscle by Ultra-High Performance Liquid Chromatography-Mass Spectrometry
p.1479

Measurement of Titratable Acidity in Gannan Navel Orange by near Infrared Spectroscopy
p.1485

Screening and Identification of an Indigenous Bacterial Strain High Active for Fermentative Production of White Pepper (Piper nigrum L.)
p.1489

Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification
p.1495

Antioxidant Activity of Seabuckthorn (Hippophae rhamnoides) Leaves Extracts on Pork Patties during Refrigerated Storage
p.1500

Desalination of Antioxidant Peptides from Pinctada fucata Using C18 Chromatographic Column
p.1508

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Measurement of Titratable Acidity in Gannan Navel...

Measurement of Titratable Acidity in Gannan Navel Orange by near Infrared Spectroscopy

Abstract:

To explore a rapid and non-destructive method for measuring titratable acidity in Gannan Navel Orange, near infrared spectroscopy combined with partial least square method was adopted for building a prediction model. Multiple statistical analysis results show that when the optimal spectral region (950-1330nm) was selected for modeling, the correlation coefficient of the validation set is 0.9085, and RMSECV is 0.0243g/100g. This technique using near infrared spectroscopy is rapid, convenient and nondestructive, and may potentially become a strong tool for the quality evaluation and fruit sorting of navel oranges.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1485-1488

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1485

Citation:

Cite this paper

Online since:

September 2013

Authors:

Yu Bo Liao, Long Sheng Huang, Wen Xia Yang, Liang Liao

Keywords:

Navel Orange, Near-Infrared Spectroscpy (Near-IR Spectroscopy), Non-Destructive, Titratable Acid

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] Information on http: /www. jxcn. cn.

Google Scholar

[2] N.P. Machado, J.C. Fachinello, S.P. Galarça, D.L. Betemps, M.S. Pasa, and J.D. Schmitz: Annals of the Brazilian Academy of Sciences Vol. 84 (2012), p.853.

Google Scholar

[3] C. Camps, D. Christen: LWT - Food Science and Technology Vol. 42 (2009), p.1125.

Google Scholar

[4] Z.H. Tu, B.P. Ji, C.Y. Meng, D.Z. Zhu, B.L. Shi, and Z.S. Qing: Spectroscopy and Spectral Analysis Vol. 28 (2008), pp.111-112 (in Chinese).

Google Scholar

[5] M. Prevonik, M. Čandek-Potokar, and D. Škorjanc: Czech J. Anim. Sci. Vol. 49 (2004), 500-510.

DOI: 10.17221/4337-cjas

Google Scholar

[6] Y.W. Dong, B.P. Ji, B.L. Shi, D.Z. Zhu, Z.H. Tu, and Q.J. Wang: Chinese Journal of Food Science Vol. 28 (2007), pp.376-380 (in Chinese).

Google Scholar

[7] A. Inoue, K. Kojima, Y. Taniguchi, and K. Suzuki: J. Solution Chem. Vol. 13 (1984), pp.811-823.

Google Scholar

[8] W.J. Li, P. Goovaerts, and M. Meurens: J. Agric. Food Chem. Vol. 44 (1996), p.2252.

Google Scholar