Effect of wavelet denoising techniques on the determination of navel orange sugar content with near-infrared spectra

2006 ◽  
Author(s):  
Lijuan Xie ◽  
Haibo Huang ◽  
Yibin Ying ◽  
Huishan Lu ◽  
Xiaping Fu
Keyword(s):  
Infrared Spectra ◽  
Near Infrared ◽  
Sugar Content ◽  
Wavelet Denoising ◽  
Navel Orange ◽  
Near Infrared Spectra

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

Determination of Sulfamethoxydiazine in Pig Feed Based on Transmittance near Infrared Spectra

2012 ◽  
Vol 20 (3) ◽  
pp. 397-406
Author(s):  
Qingbo Fu ◽  
Xinping He ◽  
Hui Suo ◽  
Jinming Wang ◽  
Chun Zhao
Keyword(s):  
Infrared Spectra ◽  
Near Infrared ◽  
Near Infrared Spectra ◽  
Pig Feed

Near Infrared Spectroscopic Examination of Charred Pine Wood, Bark, Cellulose and Lignin: Implications for the Quantitative Determination of Charcoal in Soils

2007 ◽  
Vol 15 (5) ◽  
pp. 307-315 ◽  
Author(s):  
James B. Reeves ◽  
Gregory W. McCarty ◽  
David W. Rutherford ◽  
Robert L. Wershaw
Keyword(s):  
Carboxylic Acids ◽  
Infrared Spectra ◽  
Near Infrared ◽  
Direct Determination ◽  
Pine Wood ◽  
Oh Groups ◽  
Spectral Changes ◽  
Near Infrared Spectra ◽  
Material Temperature

The objective of this research was to investigate the effect of charring on near infrared spectra of materials likely to be present in forest fires in order to determine the feasibility of determining charred carbon in soils. Four materials (cellulose, lignin, pine bark and pine wood) and char from these materials created by charring for various durations (1 to 168 h) and at various temperatures (200 to 450°C) were studied. Near infrared spectra and measures of acidity (total acids, carboxylic acids, lactones and phenols as determined by titration) were available for 56 different samples (Not all samples charred at all temperatures/durations). Results showed spectral changes that varied with the material, temperature and duration of charring. Examination of spectra and correlation plots indicated that changes in the constituents of the materials in question, such as loss of OH groups in carbohydrates, rather than direct determination of typical products produced by charring, such as carboxylic acids, lactones and phenols, were the basis for the spectral changes. Finally, while the spectral changes resulting from charring appeared to be relatively unique to each material, PLS calibrations for total acids, carboxylic acids, lactones and phenols were successfully created (with R2 of 0.991, 0.943, 0.931 and 0.944, respectively) indicating that there is a sufficient commonality in the changes to develop calibrations without the need for unique calibrations for each specific set of charring conditions (i.e. material, temperature and time of heating).

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