• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.40-43
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• 1996

Our objective was to evaluate the potential of near-infrared reflectance spectroscopy to determine the salt content of mayonnaise. The calibration equation for salt developed using partial least square regression was compared with conventional method. 100 samples for calibration set and 40 samples for validation set were used. The multiple correlation coefficient was 0.946 and standard error of prediction was 0.017, when calibration equation was applied to validation set. Near-infrared reflectance spectroscopy method for determining salt content of mayonnaise appears quite satisfactory to evaluate nondestructively.

• Proceedings of the Korean Society of Crop Science Conference
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• 1995.05a
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• pp.108-109
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• 1995

• Proceedings of the Korean Society of Crop Science Conference
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• 1995.05a
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• pp.106-107
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• 1995

• Korean Journal of Soil Science and Fertilizer
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• v.34 no.4
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• pp.273-277
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• 2001

Traditional methods of chemical analysis for the soil properties take time and produce harmful waste. The purpose of this research was to evaluate an NIR technique for measuring some soil properties that are rapid and accurate in soil fertility assessments. The NIR instrument (InfraAlyzer 500, Bran & Luebbe Co.) was used for obtaining spectral data from 140 finely ground soil for calibrations and validation estimating pH, CEC, extractable Ca, Mg, K, $SiO_2$, humic acid and EC. Partial least square regression analysis was used to develop a calibration of NIR spectroscopy method. The results indicated that NIR spectroscopy could be used as a routine nondestructive method quantitatively determining soil chemical properties quickly. However the NIR technique may require sample preparation to obtain even diffuse reflection spectra from the soil and data manipulations to obtain optimal predictions.

• Analytical Science and Technology
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• v.24 no.6
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• pp.519-526
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• 2011

Chemometrics using near-infrared (NIR) and Raman spectroscopy have found significant uses in a variety quantitative and qualitative analyses of pharmaceutical products in complex matrixes. Most of the pharmaceutical can be measured directly with little or no sample preparation using these spectroscopic methods. During pharmaceutical manufacturing process, analytical techniques with no or less sample preparation are very critical to confirm the quality. This study showed NIR and Raman spectroscopy with principal component analysis (PCA) was very effective for the blending processing control. It is of utmost importance to evaluate critical parameters related to quality of products during pharmaceutical processing. The blending is confirmed by off-line determination of active pharmaceutical ingredient (API) by a conventional method such as high performance liquid chromatography (HPLC) and UV spectroscopy. These analytical methods are time-consuming and ineffective for real time control. This study showed the possibility for the determination of blend uniformity end-point of CR tablets with the use of both NIR and Raman spectroscopy. The samples were acquired from six positions during blending processing with U-type blender from 0 to 30 min. Using both collected NIR and Raman spectral data, principal component analysis (PCA) was used to follow the uniformity of blending and finally determine the end-point. The variation of homogeneity of six samples during blending was clearly found and blend uniformity end-point was successfully confirmed in the domains of principal component (PC) scores.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.7-14
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• 1994

This study was conducted to establish the rapid evaluation method of chemical components of rice grain on the basis of non-destructive method. A near-infrared reflectance spectroscopic(NIRS) method was utilized, for the determination of amylose, protein, magnesium, and potassium content of rice. A multiple linear regression analysis for the data obtained by standard laboratory methods and NIRS method was carried out to make a calibration. The standard error of prediction for amylose, protein, magneisum and potassium content were 0.88%, 0.28%, 12.62mg and 10.79mg, respectively. It was concluded that the NlRS method can be useful the rapid determination of amylose, protein, magnesium and potassium content instead of the existing laboratory method.

• Proceedings of the Korean Society of Crop Science Conference
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• 1998.04a
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• pp.75-76
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• 1998

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.916-921
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• 1996

This study was conducted to measure fat contents of potatochips by near infrared spectroscopy (NIRS). Both potatochip powder and potatochips were used to find correlations between the absorbance at certain wavelengths find the fat contents. Based on the correlation analysis, linear regression models predicting the fat contents were developed to predict the fat contents. Artificial neural network (ANN) models were also developed. Predicted values were compared to the measured ones. The regression and the ANN model predicting the fat contents of potatochip powder had determination coefficients of 0.93 and 0.92, and standard errors of prediction (SEP) of 1.29% and 1.17%, respectively. The correlation analysis of potatochips showed that the determination coefficients were low. Therefore, the fat contents of not potatochips but potatochip powder could be measured by NIRS.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 1999.10a
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• pp.15-15
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• 1999

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.447-451
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• 1991

Red pepper peels stored with seeds or stems in the powder state at $30^{\circ}C$ resulted in decrease of quality components such as capsanthin, capsaicin and total sugars. The effect of seeds on the quality deterioration was larger than stems. A near-infrared reflectance spectroscopic(NIRS) method was evaluated for the determination of seed and stem contents in red pepper peels. The standard error of prediction was 1.76% in seeds and 0.43% in stems. It is concluded that the NIRS method is suitable for the determination of seen and stem contents in red pepper powder.