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Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)  

Lee, Sun-Mee (Department of Food & Nutrition, Seoul National University)
Kim, Su-Na (Korea Food Research Institute)
Park, Jae-Bok (Korea Food Research Institute)
Hwang, In-Kyeong (Department of Food & Nutrition, Seoul National University)
Publication Information
Food Science and Biotechnology / v.14, no.2, 2005 , pp. 280-285 More about this Journal
Abstract
Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.
Keywords
red pepper powder; near infrared reflectance spectroscopy; capsaicinoids; ASTA color value; modified partial least squares;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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