Search results for "Near-Infrared Spectrometry"
showing 4 items of 4 documents
Determination of edible oil parameters by near infrared spectrometry
2006
Abstract A chemometric method has been developed for the determination of acidity and peroxide index in edible oils of different types and origins by using near infrared spectroscopy (NIR) measurements. Different methods for selecting the calibration set, after an hierarchical cluster analysis, were applied. After discrimination of olive oils from maize, seed and sunflower, the prediction capabilities of partial least squares (PLS) multivariate calibration of NIR data were evaluated. Several preprocessing alternatives (first derivative, multiplicative scatter correction, vector normalization, constant offset elimination, mean centering and standard normal variate) were investigated by using…
Quality Control of Agrochemical Formulations by Diffuse Reflectance near Infrared Spectrometry
2008
A near infrared (NIR)-based methodology has been developed for the determination of 11 pesticides in commercially available formulations. This solvent free, fast and environmentally friendly method was based on the direct measurement of the diffuse reflectance spectra of solid samples, a hierarchical cluster classification and the use of multivariate calibration models to determine each considered active principle in agrochemicals. The proposed partial least squares (PLS) models used for quantification of each compound were built from specific calibration sets composed of nine spectra corresponding to triplicate measurements of a single well characterised commercial sample and two addition…
The use of near-infrared spectrometry in the olive oil industry.
2010
The enormous possibilities offered by near-infrared (NIR) spectroscopy for the (on/in/at-line) quality control process of olive fruits, pastes, and oils are summarized throughout this paper. Special attention has been paid to the combination of NIR and chemometric treatments for the on-line analysis of olive fruits and also for the quality parameters evaluation on olive oils and pastes which can enhance the production of a high quality olive oil and the selection of olive fruit with superior properties. The implementation of NIR sensors in olive mills with successful results has also been reviewed and the commercial olive fruit and oil analyzers highlighted.
Classification of persimmon fruit origin by near infrared spectrometry and least squares-support vector machines
2014
Abstract The main objective of this work has been the authentication by Fourier transform near infrared (FT-NIR) spectrometry of the origin of persimmon fruits cultivated in different regions of Spain. In order to achieve this goal, 166 persimmon samples from 7 different regions of Spain were analyzed by FT-NIR spectrometry. By splitting the spectral data in training and independent test sets, a classification model was built using least squares support vector machines chemometric technique. Orthogonal signal correction and principal component analysis were performed prior to conduct the classification strategy. The verified model was applied for the prediction of the origin of 50 samples f…