期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 61, 期 3, 页码 306-315出版社
INFORMA HEALTHCARE
DOI: 10.3109/09637480903476415
关键词
Honey; jaggery; near-infrared; chemometrics; adulteration; principal component; analysis; partial least squares; spectroscopy; multivariate analysis
In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance method at different wavelengths for multivariate analysis to develop a calibration model for jaggery adulteration in honey samples. The data were compressed using principal component analysis method and the model was developed using partial least square regression. The adulteration of all of the samples can be predicted with a standard error of calibration of 4.55 and a coefficient of determination (R
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据