Non-Destructive Measurement of the Egg Freshness by Near Infrared Spectrometry

被引：4
|
作者：
Kim, Sang Ho [1 ]
Lee, Sang Jin [1 ]
Lee, Duk Su [1 ]
Cho, Won Bo [2 ]
Lee, Seong Hun [2 ]
Borden, Stuart [2 ]
Woo, Young A. [2 ]
Kim, Hyo Jin [3 ]
机构：
[1] Natl Livestook Res Inst, Poultry Sci Div, Suwon 441706, South Korea
[2] Spectrontech Co Ltd, Inst Dev, Seongnam, South Korea
[3] Dongduk Womens Univ, Dept Pharm, Seoul 136714, South Korea
来源：
JOURNAL OF THE KOREAN CHEMICAL SOCIETY-DAEHAN HWAHAK HOE JEE | 2005年 / 49卷 / 06期
关键词：
NIR Spectroscopy; Nondestructive Analysis; PLSR; Egg Quality; Haugh Unit;
D O I：
10.5012/jkcs.2005.49.6.531
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The objective of this study was to develop a non-destructive, rapid and accurate analytical method to measure the quality(freshness) of egg. Near-infrared(NIR) spectra of 48 egg samples ranging from 70 HU(Haugh Unit) from 100 HU, PLSR(Partial Least Squares Regression) was used to build calibration model using the multiplicative scatter correction spectra in the 1100 similar to 1750 nm range. The results were very promising with correlation coefficient of 0.99 and standard error of prediction(SEP) of 1.35 HU. The overall results suggest that NIR spectroscopy can be used for rapid non-invasive determination of egg quality.
引用
收藏
页码：531 / 536
页数：6
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