生鲜猪肉水分含量的快速无损检测-食品安全质量检测学报.PDF

3 1 Vol. 3 No. 1 2012 2 Journal of Food Safety and Quality Feb., 2012 1, 2 1* 1 张海云 ，彭彦昆 ，王 伟 (1. , 100083; 2. , 255049) 摘 要：目的 1000~1680 nm , 方法 , 结果 111 , , 0.839 0.810结论 关键词：; ; ; ; ; Rapid non-destructive detection of water content in fresh pork ZHANG Hai-Yun1, 2, PENG Yan-Kun1*, WANG Wei1 (1. College of Engineering, China Agricultural University, Beijing 100083, China; 2. College of Mechanical Engineering, Shandong University of Technology, Zibo 255049, China) ABSTRACT: Objective To investigate the relationship between the water content in the fresh pork and the near infrared absorption spectrum in the range of 1000 nm~1680 nm. And to detect the water content in the fresh pork by using the rapid non-destructive technology. Methods Through spectral analysis, it indicated that the op- timal pretreatment method was the combination of the median smooth, multiple scattering correction and first de- rivative. Two models were established with the multiple linear regression (MLR) and partial least square regres- sion (PLSR) method. Results All 111 samples were predicted by the two models, both of which could give sat- isfactory results with the correlation coefficient of 0.839 and 0.810, respectively in the validation sets. Conclusion This research demonstrated that the