• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2000.06a
• /
• pp.31-41
• /
• 2000

• Korean Journal of Food Science and Technology
• /
• v.22 no.6
• /
• pp.675-680
• /
• 1990

A near-infrared reflectance spectroscopic(NIRS) method which has been recently developed for a non-destructive method for measuring ingredients in foods and agricultural products especially was evaluated for the determination of capsanthin, total sugar, capsaicin and moisture contents in Korean domestic red peppers. A multiple linear regression analysis with the data obtained by standard-laboratory methods(capsaicin by GC, capsanthin by Colorimetry, total sugar by HPLC and moisture by Vacuum drying method) and NIRS method was carried out to make a calibration. The accuracy of the NIRS method was found to be adequate when the standard-laboratory values for a set of sample that were not included in the calibration, were compared. It is concluded that the NIRS method is suitable for the determination of total sugar and capsanthin.

• Applied Biological Chemistry
• /
• v.41 no.2
• /
• pp.153-159
• /
• 1998

A possibility of evaluation of the major internal quality factors-Brix, moisture contents, firmness and acid content in the Korean domestic 'Fuji'apple fruits by near-infrared reflectance spectroscopic (NIRS) methods were investigated. A multiple linear regression(MLR) analysis between the data obtained by physico- chemical analysis method using refractometer, freeze drier, texture analyzer and titrater and NIR spectral data was carried out to make a calibration. The standard error of prediction(SEP) of Brix, moisture, firmness and acid content were $0.50^{\circ}Brix,\;0.64%,\;0.14kg/cm^2$ and 0.07%. It is concluded that NIRS methods can be used to evaluate Brix and moisture contents of in a apple non-destructive and rapid way but the accuracy for determination of firmness and acid content was slightly low.

• Applied Biological Chemistry
• /
• v.41 no.3
• /
• pp.234-239
• /
• 1998

In non-destructive evaluation of free acid content in apples by near- infrared spectroscopy(NIRS), browning and heat treatment of squeezed apple juice affected to the accuracy but titrable alkali concentration did not. The free acid content in apples after harvest was able to determine using different apples in harvest time for calibration making. The result of MLR, multiple correlation coefficient(R) was 0.77 and standard error of prediction(SEP) was 0.03%. The free acid content in apples during storage was able to determine using calibration equation established with stored apples, R was 0.90 and SEP was ca. 0.04%. The prediction accuracy by LAIR was not sufficient for use of quantitative analysis of free acid content in apple, but classification of law and high level in acid content was supposed to be applicable.

• Applied Biological Chemistry
• /
• v.37 no.5
• /
• pp.349-355
• /
• 1994

The present study was conducted to develop the automatic analytical method for determining moisture, nicotine, reducing sugar and total nitrogen contents and color(L, a, b) value in domestic tobacco leaves using near infrared(NIR) spectroscopy. The results of multiple linear regression analysis between chemical and NIR data showed that NIR spectro-scopy can determine those quality components of tobacco samples in 30 seconds, non-destructively. The results using developed calibrations are summarized as follows; The standard error of prediction(SEP) for moisture, nicotine. total nitrogen, reducing sugar contents and color(L, a, b) value in domestic tobacco leaves was 0.28%, 0.25%, 0.07%, 0.75%, 1.25, 0.44 and 1.07, respectively. In addition, The possibility of developing the cheaper filter type NIR instrument, for quality evaluation in the procurement from leaf tobacco cultivators and process control was investigated.

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

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

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.40-43
• /
• 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 Postharvest Science and Technology of Agricultural Products Conference
• /
• 1998.04a
• /
• pp.31-31
• /
• 1998

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 1997.10a
• /
• pp.24-24
• /
• 1997