Detecting Reconstituted Milk and Different Brand Fresh Milk by Visible/Near Infrared Spectroscopy
Date Issued
2009
Date
2009
Author(s)
Chen, Jhao-Jhang
Abstract
Due to the price difference between reconstituted milk and fresh milk, some companies mixed powder milk with water to sell as fresh milk for making profit. To maintain consumer rights, it is necessary to develop a rapid method for classifying reconstituted milk and fresh milk. Using visible/ near infrared spectroscopy,88% spray-dry ing powder milk from the experimental farm of National Taiwan University (NTU)mixed with 12% water to make reconstituted milk and fresh milk at 40℃ were scanned , and analyzed by MLR(Multiple Linear Regression;)、PLSR(Partial Least Squares Regression)、KNN(K Nearest Neighbors )、SVM( Support Vector Machine )、及Classify( Matlab) for classifying reconstituted milk, NTU, U brand, and I brand fresh milk. Using five different regression and classification to original spectra, subtracting water spectra first difference spectra, smooth spectra ,protein spectra and oil spectra, the average classification rates in order were 92%、94.5%、83.5、98.5%、94.5%、and 94.5% respectively .Using five different regression and classification for six different spectra, the average classification rates in order were92.5%、96.25%、84.2%、98.3%、及93.3% respectively。Using the spectra corresponding to selected wavelength by Mahalanobis distance ,Stepwisefit, protein and oil, the highest average classification rate between U brand and I brand fresh milk was 97.5%。
Subjects
Near infrared
fresh milk
Reconstituted milk
Regression
statistics
Type
thesis
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