scholarly journals Detection of chalk in single kernels of long‐grain milled rice using imaging and visible/near‐infrared instruments

2019 ◽  
Vol 96 (6) ◽  
pp. 1103-1111 ◽  
Author(s):  
Paul R. Armstrong ◽  
Anna M. McClung ◽  
Elizabeth B. Maghirang ◽  
Ming H. Chen ◽  
Daniel L. Brabec ◽  
...  
Keyword(s):  
Near Infrared ◽  
Milled Rice ◽  
Infrared Instruments

Investigating the total antioxidant capacity of gluten-free grains with miniaturized near-infrared spectrometer

NIR news ◽  
2019 ◽  
Vol 30 (5-6) ◽  
pp. 35-38
Author(s):  
Verena Wiedemair ◽  
Christian Wolfgang Huck
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
High Performance ◽  
Near Infrared ◽  
Least Squares Regression ◽  
Test Set ◽  
Total Antioxidant ◽  
Infrared Spectrometer ◽  
Near Infrared Spectrometer ◽  
Infrared Instruments

The use of ever smaller near-infrared instruments is becoming more and more prevalent, since they are cheaper, more versatile and often advertised as high-performance spectrometer. The last claim is rarely verified by independent researchers, which is why the presented work evaluates the performance of three hand-held spectrometers in comparison to a benchtop instrument. Seventy-seven samples comprising buckwheat, millet and oat were investigated for their total antioxidant capacity using Folin–Ciocalteu and near-infrared spectroscopy. Partial least squares regression models were established using cross- and test set validation. Results showed that all instruments were able to predict total antioxidant capacity to some extent. The coefficients of determinations ranged from 0.823 to 0.951 for cross-validated and from 0.849 to 0.952 for test set validated models. Errors for cross-validated models ranged from 1.11 to 2.08 mgGAE/g and for test set validated models from 1.02 to 1.86 mgGAE/g.

scholarly journals Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy.

2001 ◽  
Vol 7 (2) ◽  
pp. 104-109 ◽  
Author(s):  
Naoto Shimizu ◽  
Takashi Yanagisawa ◽  
Hiroshi Okadome ◽  
Hidechika Toyoshima ◽  
Henrik Andren ◽  
...  
Keyword(s):  
Near Infrared ◽  
Milled Rice ◽  
Infrared Transmittance ◽  
Rice Flours

A Simple Testing Procedure for near Infrared Instruments

1998 ◽  
Vol 6 (A) ◽  
pp. A163-A170 ◽  
Author(s):  
B. Barabás
Keyword(s):  
Error Compensation ◽  
Near Infrared ◽  
Testing Procedure ◽  
Wheat Protein ◽  
Calibration Equation ◽  
Minimum Number ◽  
Mean Square Difference ◽  
Infrared Instruments ◽  
Protein Measurement

The testing and adjusting procedure of near infrared (NIR) spectrophotometers is based on the measurement of some standards and, if necessary, on the adjustment of the constants in the calibration equation. For this work some use few standards, whereas others use 20 or more. This work was aimed to determine the range of error compensation and the minimum number of standards required. The experiments were applied to wheat protein measurement using two scanning spectrophotometers. The errors in the NIR measurements were characterised as bias, skew, error derived from skew ( Eskew) and standard error of difference corrected for bias and skew ( SEDc) parameters and supposed that errors derived from the change in the wavelength or reflectance of the instrument. The confidence intervals of bias and skew, derived from duplicate measurements of various numbers of wheat standards, were used to determine the minimum number of standards required. The range of error compensation was defined with those bias values, where SEDc was smaller, than an acceptable limit. The range of compensation corresponded to a bias value of ± 8 g kg−1 for wheat protein measurements. The detection of error of measurements required 4 wheat standards. The elimination of errors of bias and skew required 9 standards within the above limits. The developed procedure was tested in case of real instrument error. Diminishing a bias from 5.2 g kg−1 to 0.7 g kg−1 and the root mean square difference ( RMSD) to an acceptable level required the use of 9 standards, similar to the model experiment. The simplicity and rapidity (about 10 min) of the procedure enabled the routine test of NIR instruments. The range of error compensation and the number of standards referred to wheat protein. The simple modelling procedure proved also suitable for the determination of these values for other components and under other measuring conditions.

Estimating fatty acid content and related nutritional indexes in ewe milk using different near infrared instruments

2020 ◽  
Vol 88 ◽  
pp. 103427
Author(s):  
Nieves Núñez-Sánchez ◽  
Gabriele Acuti ◽  
Raffaella Branciari ◽  
David Ranucci ◽  
Naceur Mohamed Haouet ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Near Infrared ◽  
Fatty Acid Content ◽  
Infrared Instruments

Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy

2017 ◽  
Vol 25 (5) ◽  
pp. 330-337 ◽  
Author(s):  
Latthika Wimonsiri ◽  
Pitiporn Ritthiruangdej ◽  
Sumaporn Kasemsumran ◽  
Nantawan Therdthai ◽  
Wasaporn Chanput ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Near Infrared ◽  
Wheat Gluten ◽  
Nir Spectroscopy ◽  
Rice Flour ◽  
Coefficient Of Determination ◽  
Gluten Free ◽  
Least Squares Regression ◽  
Milled Rice ◽  
Control Programs

This study has investigated the potential of near infrared (NIR) spectroscopy to predict the content of moisture, protein, fat and gluten in rice cookies in different sample forms (intact and milled samples). Gluten-free (n = 48) and gluten (n = 48) rice cookies were formulated with brown and white rice flours in which butter was substituted with fat replacer at 0, 15, 30 and 45%. With regard to gluten cookies, rice flour was substituted with wheat gluten at 1, 3 and 5%. Partial least squares regression modeling produced models with coefficient of determination (R2) values greater than 0.88 from NIR spectra of intact samples and greater than 0.92 for milled samples. These models were able to predict the four components with a ratio of prediction to deviation greater than 2.7 and 3.8 in intact and milled samples, respectively. The results suggest that the models obtained from the intact samples can be successfully applied for chemical composition of rice cookies and are reliable enough use for potential quality control programs.

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