Nondestructive determination of soluble solids content and pH in tomato juice using NIR transmittance spectroscopy

Lijuan Xie, Yibin Ying, Hongjian Lin, Ying Zhou, Xiaoying Niu

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

The potential of near-infrared (NIR) transmittance spectroscopy to nondestructively detect soluble solids content (SSC) and pH in tomato juices was investigated. A total of 200 tomato juice samples were used for NIR spectroscopy analysis at 800-2400 nm using an FT-NIR spectrometer. Multiplicative signal correction (MSC), and the first and second derivative were applied for pre-processing spectral data. The relationship between SSC, pH, and FT-NIR spectra of tomato juice were analyzed via partial least-squares (PLS) regression. PLS regression models were able to predict SSC and pH in tomato juices. The r c, RMSEC, RMSEP, and RMSECV for SSC were 0.92, 0.0703 °Brix, 0.150 °Brix, and 0.138°Brix, respectively, whereas those values for pH were 0.90, 0.0333, 0.0316, and 0.0489, respectively. It is concluded that the combination of NIR transmittance spectroscopy and PLS methods can be used to provide a technique of convenient, versatile, and rapid analysis for SSC and pH in tomato juices.

Original languageEnglish (US)
Pages (from-to)111-115
Number of pages5
JournalSensing and Instrumentation for Food Quality and Safety
Volume2
Issue number2
DOIs
StatePublished - Jun 2008

Bibliographical note

Funding Information:
Acknowledgments The authors gratefully acknowledge the financial support provided by the National Natural Science Foundation of China (No. 60778024) and National Key Technology R&D Program (No. 2006BAD11A12).

Keywords

  • Near-infrared (NIR) transmittance spectroscopy
  • Partialleast-squares (PLS)
  • Soluble solids content
  • Tomato juice
  • pH

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