NDLI: Calibrating the Shelf-life of Chinese Flavored Dry Tofu by FTIR Spectroscopy and Chemometrics: Effects of Data Preprocessing and Nonlinear Transformation on Multivariate Calibration Accuracy

Content Provider	Springer Nature Link
Author	Xu, Lu Ye, Zi Hong Cui, Hai Feng Yu, Xiao Ping Cai, Chen Bo Yang, Hong Wei
Copyright Year	2012
Abstract	This paper demonstrates the application of FTIR spectroscopy coupled with chemometric methods to rapid analysis of the shelf-life of a traditional Chinese food, flavored dry bean curd (tofu). Transmittance FTIR spectra ranging from 4,000 to 400 cm$^{−1}$ of 151 dry tofu samples were measured. Sample preparation involved finely grinding of samples and formation of thin KBr disks (under 10 MPa for 5 min). The shelf-life of dry tofu samples by spectroscopic analysis ranged from 29 to 161 days. Two different strategies were investigated to tackle the nonlinear problem: least squares support vector machines and partial least squares (PLS) with nonlinear transformation of spectral data by (a) B-spline function and (b) Gaussian kernel function. Different options of data preprocessing and calibration models were investigated to develop a nonlinear model with good generalization performance. Compared with linear models, both the two proposed strategies can improve the modeling and prediction accuracy with standard normal variate and second-order derivative spectra. B-spline-transformation PLS with second-order derivative spectra obtained a root mean squared error of prediction value of 9.6 days and was recommended as a simple-to-use nonlinear method for shelf-life prediction.
Starting Page	1328
Ending Page	1334
Page Count	7
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	6
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-02-29
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	FTIR spectroscopy Shelf-life Chemometrics Nonlinear methods Flavored dry tofu Analytical Chemistry Chemistry/Food Science Microbiology Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Fourier Transform Infrared Spectroscopy with Multivariate Analysis as a Novel Method for Characterizing Alcoholic Strength, Density, and Total Dry Extract in Spirits and Liqueurs

FTIR Spectroscopy and Direct Orthogonal Signal Correction Preprocessing Applied to Selected Phenolic Compounds in Red Wines

Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination

Predicting Mildew Contamination and Shelf-Life of Sunflower Seeds and Soybeans by Fourier Transform Near-Infrared Spectroscopy and Chemometric Data Analysis

FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco

Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems

Discrimination of Adulterated Sesame Oil Using Mid-infrared Spectroscopy and Chemometrics

Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

Calibrating the Shelf-life of Chinese Flavored Dry Tofu by FTIR Spectroscopy and Chemometrics: Effects of Data Preprocessing and Nonlinear Transformation on Multivariate Calibration Accuracy

Similar Documents

Fourier Transform Infrared Spectroscopy with Multivariate Analysis as a Novel Method for Characterizing Alcoholic Strength, Density, and Total Dry Extract in Spirits and Liqueurs

FTIR Spectroscopy and Direct Orthogonal Signal Correction Preprocessing Applied to Selected Phenolic Compounds in Red Wines

Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination

Predicting Mildew Contamination and Shelf-Life of Sunflower Seeds and Soybeans by Fourier Transform Near-Infrared Spectroscopy and Chemometric Data Analysis

FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco

Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems

Discrimination of Adulterated Sesame Oil Using Mid-infrared Spectroscopy and Chemometrics

Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

Calibrating the Shelf-life of Chinese Flavored Dry Tofu by FTIR Spectroscopy and Chemometrics: Effects of Data Preprocessing and Nonlinear Transformation on Multivariate Calibration Accuracy