Determination of Quality Properties of Soy Sauce by Support Vector Regression Coupled with SW-NIR Spectroscopy |
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| Authors: | LIU Tong BAO Chun-fang REN Yu-lin . College of Chemistry Jilin University Changchun P. R. China . Harbin Centre for Disease Control Prevention Harbin |
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| Affiliation: | LIU Tong1,2,BAO Chun-fang1 and REN Yu-lin1* 1. College of Chemistry,Jilin University,Changchun 130021,P. R. China,2. Harbin Centre for Disease Control and Prevention,Harbin 150056 |
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| Abstract: | The modern near-infrared(NIR) spectroscopy analysis is a simple, efficient and nondestructive technique, which has been used in chemical analysis in diverse fields. Shortwave NIR spectroscopy is also a rapid, flexible, and cost-effective method to control product quality in food industry. The method of support vector regression coupled with shortwave NIR spectroscopy was explored for the nondestructive quantitative analysis of the important quality parameters of soy sauce, including amino nitrogen content, ... |
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| Keywords: | Shortwave near-infrared spectroscopy Support vector regression Processing Soy sauce |
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