大面积覆盖透射近红外测量干紫菜以确定粗蛋白含量

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-04 DOI:10.1016/j.foodcont.2024.110934

Haeseong Jeong , Jiwoo Cho , Jaehyung Han , Young-Seung Yoon , Hyung Gyun Kim , Jaejin Kim , Hoeil Chung

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引用次数: 0

摘要

演示了一种大面积覆盖（LAC）-透射近红外（NIR）测量方案，用于测定干紫菜片的粗蛋白含量。由于干紫菜片较大（约 19 厘米 × 21 厘米），且紫菜片上的藻类包装并不均匀，包括许多空隙点，因此必须获取具有样品代表性和可重复性的光谱，才能进行可靠的质量评估。建议的方案包括一个 y 方向的固定近红外照明装置和一个 xz 方向的直线电机平台，可在 10 cm × 7 cm 的区域内进行蛇形扫描。该方案成功地获得了非均质紫菜片样品的具有样品代表性和可重复性的近红外光谱。预测的样品粗蛋白含量与使用传统凯氏定氮法测定的粗蛋白含量密切相关，后者需要对样品进行破坏性消化。所提出的 LAC-NIR 方案证明了其在实际现场分析中作为质量保证工具的适用性。

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Large-area coverage–transmission near-infrared measurement of dried laver to determine crude protein content

A large-area coverage (LAC)–transmission near-infrared (NIR) measurement scheme was demonstrated to determine the crude protein content of a dried laver sheet. Because dried laver sheets are large (approximately 19 cm × 21 cm) and the algae packing over the sheet is not homogeneous with including numerous void spots, acquisition of sample-representative and reproducible spectra is necessary for reliable quality evaluations. The proposed scheme incorporated a fixed NIR illumination in the y direction and an xz-direction linear motor stage, allowing for a snake scan over an area of 10 cm × 7 cm. This scheme successfully acquired sample-representative and reproducible NIR spectra of nonhomogeneous laver-sheet samples. The predicted crude protein contents of the samples correlated closely with those determined using conventional Kjeldahl analysis, which required destructive sample digestion. The proposed LAC-NIR scheme demonstrated its suitability as a quality assurance tool in real-world field analysis.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.