Development and Evaluation of Dedicated Bench-Type near Infrared Spectrometers to Estimate the Flavour of Green Soybeans from Single Pod Measurements

2007 ◽  
Vol 15 (5) ◽  
pp. 327-332 ◽  
Author(s):  
Motoyasu Natsuga ◽  
Yoshie Sue ◽  
Takeshi Ikeda ◽  
Hiroaki Egashira ◽  
Tsuneya Akazawa ◽  
...  
Keyword(s):  
Light Source ◽  
Free Amino ◽  
Near Infrared ◽  
Food Product ◽  
Eating Quality ◽  
High Positive Correlation ◽  
Sample Presentation ◽  
Spectrometer Type

Green soybeans are now an economically important and popular food product in Japan. We have been studying the determination of the eating quality-related constituents of green soybean (edamame) such as sucrose and NRQ (defined by ninhydrine reaction, which has a high positive correlation with total free amino acids) using a commercial near infrared (NIR) transmission analyser since 2002. In order to shorten the breeding time and to decide an optimal harvest time, we have been developing a dedicated NIR transmission spectrometer for the determination of constituent content of green soybeans in a single pod since 2004. We developed two bench-type transmission NIR spectrometers, one employs a new sample presentation with the existing light source and spectrometer (Type 1) and the other employs a new sample presentation with modifications to both the light source and the spectrometer (Type 2). Spectra, obtained using the Type 2 transmission NIR, processed using partial least squares (PLS) regression modelling with full cross-validation methods achieved the following parameters: R2 = 0.69 and SECV = 0.21% for free amino acid and R2 = 0.74 and SECV = 0.39% for sucrose. These findings indicate that reasonably accurate models could be obtained.

The U125 insertion device beamline at the Metrology Light Source

2019 ◽  
Vol 26 (2) ◽  
pp. 535-542 ◽  
Author(s):  
Alexander Gottwald ◽  
Hendrik Kaser ◽  
Michael Kolbe
Keyword(s):  
Light Source ◽  
Photoelectron Spectroscopy ◽  
Near Infrared ◽  
Normal Incidence ◽  
Grazing Incidence ◽  
Uncertainty Budget ◽  
Photon Flux ◽  
Insertion Device ◽  
Grating Monochromator

At the Metrology Light Source, an electron storage ring dedicated to metrological applications, the U125 insertion device beamline utilizes undulator radiation for various applications over a broad spectral range. Using a hybrid normal-incidence and grazing-incidence in-vacuum switchable plane-grating monochromator, a spectral region ranging from the near-infrared to soft X-ray is covered. The beamline is dedicated to surface-analytical methods, e.g. ellipsometry, photoelectron spectroscopy or photoemission tomography. The traceability of radiometric quantities, i.e. quantitative determination of the available radiant power (or photon flux), is required for some of these applications to support the metrological aspect of the measurements. In particular, attention is paid to the suppression of unwanted spectral contributions from higher diffraction orders, and to the monitoring of the radiation intensity during the measurements. With the results from the beamline commissioning, an uncertainty budget for all relevant radiometric quantities was established.

The Benefits of near Infrared Analysis for Food Product Quality

1998 ◽  
Vol 6 (A) ◽  
pp. A343-A348 ◽  
Author(s):  
Christel Kurowski ◽  
Dagmar Timm ◽  
Uwe Grummisch ◽  
Ulrich Meyhack ◽  
Horst Grunewald
Keyword(s):  
Near Infrared ◽  
Raw Materials ◽  
Nir Spectroscopy ◽  
Food Product ◽  
Infrared Analysis ◽  
Full Spectrum ◽  
Process Measurements ◽  
Selection Of

This is a poster presentation. Raw materials have a decisive influence on the quality of a product. Therefore it is important to check raw materials not only for quality and composition but also for identity. It is also essential to check material during the production process to prevent defective products and to save costs resulting from any out of specification batch. Such in-process measurements are also used for process control. The power of NIR spectroscopy includes both qualitative and quantitative analysis. Results can be obtained within a few seconds. Since no chemicals or time consuming sample preparation is necessary NIR spectroscopy is an ideal analytical method for at-line and in-line measurements. NIR spectroscopy is well established to measure moisture, protein, and fat – the three major constituents in food processing. For these three and a few other constituents a selection of 19 specific wavelengh filters can give all necessary information. But NIR spectroscopy is not only an appropriate tool to analyze these “standard parameters” it can also be very helpful when determining less conventional or minor parameters. Therefore often a higher flexibility regarding the wavelength selection is required which makes the collection of a full spectrum necessary. Some of these less common applications are the determination of caffeine in coffee, theobromine in chocolate or trans fatty acids in margarine. Other product specific parameters which have a strong influence on processing behaviour like the tenderness of peas or the degree of substitution in modified starch can also be measured by NIR.

scholarly journals Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

2013 ◽  
Vol 82 (2) ◽  
pp. 191-196 ◽  
Author(s):  
Jiří Mlček ◽  
Květoslava Šustová ◽  
Otakar Rop ◽  
Tünde Juríková ◽  
Petr Humpolíček ◽  
...  
Keyword(s):  
Amino Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Free Amino Acids ◽  
Free Amino ◽  
Near Infrared ◽  
Partial Least Square ◽  
Integrating Sphere ◽  
Fibre Optic

The study focuses on rapid determination of free amino acids produced during the ripening of cheese, by using near infrared spectroscopy. Analyses of 96 samples of Edam cheese (30% and 45% of fat in dry matter) were performed at monthly intervals up to the ripening age of 6 months. In total, 19 amino acids were analysed with infrared spectrometer using two different methods, either in the regime of reflectance in the integrating sphere of the apparatus or using a fibre optic apparatus with the fibre optic probe. Reference data based on high-performance liquid chromatography were used for calibration of the spectrophotometer. Calibration models were developed using a partial least square algorithm and tested by means of cross-validation. When measured with the integrating sphere and with the probe, the values of correlation coefficients ranged from 0.835 to 0.993 and from 0.739 to 0.995, respectively. Pairedt-test did not show significant differences between the reference and predicted values (P< 0.05). The results of this new calibration method showed the possibility of near infrared technology for fast determination of free amino acids, which occur during the ripening of Edam cheese. The content of free amino acids allow us to prepare Edam cheese quickly and efficiently for sale or to prepare the material for processed cheese.

Electrically Driven Near-Infrared Broadband Light Source with Gaussian-Like Spectral Shape Based on Multiple InAs Quantum Dots

2016 ◽  
Vol E99.C (3) ◽  
pp. 381-384 ◽  
Author(s):  
Takuma YASUDA ◽  
Nobuhiko OZAKI ◽  
Hiroshi SHIBATA ◽  
Shunsuke OHKOUCHI ◽  
Naoki IKEDA ◽  
...  
Keyword(s):  
Quantum Dots ◽  
Light Source ◽  
Near Infrared ◽  
Spectral Shape ◽  
Inas Quantum Dots ◽  
Broadband Light Source
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