Determination of soluble solids content and titratable acidity of intact fruit and juice of satsuma mandarin using a hand-held near infrared instrument in transmittance mode

被引：14
|
作者：
Masithoh, Rudiati Evi [1 ,2 ]
Haff, Ron [3 ]
Kawano, Sumio [1 ,4 ]
机构：
[1] NARO, Natl Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan
[2] Univ Gadjah Mada, Fac Agr Technol, Jl Flora 1 Bulaksumur, Yogyakarta 55281, Indonesia
[3] ARS, USDA, Western Reg Res Ctr, Albany, CA USA
[4] Kagoshima Univ, Fac Agr, Kagoshima 8900065, Japan
来源：
JOURNAL OF NEAR INFRARED SPECTROSCOPY | 2016年 / 24卷 / 01期
关键词：
near infrared (NIR) spectroscopy; hand-held NIR spectrometer; orange; soluble solids content (SSC); titratable acidity (TA); citric acid; SUGAR CONTENT; BRIX VALUE; SPECTROSCOPY; CALIBRATION;
D O I：
10.1255/jnirs.1196
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Determination of soluble solids content (SSC) and titratable acidity (TA) of intact fruit and juice of satsuma mandarin was carried out using a hand-held near infrared instrument ("NIR-Gun") in transmittance mode. The resulting calibration model measured SSC in intact fruit and juice with a standard error of prediction (SEP) of 0.33 degrees Bx and 0.42 degrees Bx, respectively. TA measurements yielded SEP values of 0.22% and 0.14% for intact fruit and juice, respectively.
引用
收藏
页码：83 / 88
页数：6
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