Skip to main content
SpringerLink
Log in

Simultaneous, Rapid and Nondestructive Determination of Moisture, Fat Content and Storage Time in Leisure Dried Tofu Using LF-NMR

  • Published:
Analytical Sciences Aims and scope Submit manuscript

Abstract

Leisure dried tofu is a kind of small packaged food which is popular with consumers in China. However, during the storage of leisure dried tofu, moisture and fat may be lost and deteriorate. For their own benefit, bad business operators might forge or mark the production date and shelf life. Therefore, it is necessary to explore a method to determine simultaneously the moisture, fat content, and storage time of leisure dried tofu. Samples were measured for obtaining transverse relaxation data by using low-field nuclear magnetic resonance (LF-NMR) spectrometer. The experimental data were analyzed and modeled by methods including partial least squares (PLS) or back-propagation artificial neural network (BP-ANN). The results show that the models can be used to predict the moisture, fat content, and storage time rapidly, nondestructively, accurately, and simultaneously. Furthermore, in order to explore the changes of nutrients in leisure dried tofu with the storage time, the storage dynamics of moisture and fat was considered by a using corresponding calibration model.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. M. Kim, I. S. Son, and J. S. Han, J. Food Quality, 2004, 27, 27.

    Article  CAS  Google Scholar 

  2. M. Zhao, C. Esquerre, G. Downey, and C. P. O’Donnell, Food Control, 2017, 73, 1082.

    Article  CAS  Google Scholar 

  3. T. Li, X. Rui, W. Li, X. H. Chen, M. Jiang, and M. S. Dong, J. Agric. Food Chem., 2014, 62, 8594.

    Article  CAS  PubMed  Google Scholar 

  4. I. Sanchezalonso, P. Moreno, and M. Careche, Food Chem., 2014, 153, 250.

    Article  CAS  PubMed  Google Scholar 

  5. L. Chen, Y. Q. Tian, B. H. Sun, J. P. Wang, Q. Y. Tong, and Z. Y. Jin, Food Chem., 2017, 233, 525.

    Article  CAS  PubMed  Google Scholar 

  6. Q. Sun, M. Zhang, and P. Q. Yang, LWT—Food Sci. Technol., 2019, 116, 108548.

    Article  CAS  Google Scholar 

  7. J. P. Renou, J. Kopp, P. Gatellier, G. Monin, and G. Kozak-Reiss, Meat Sci., 1989, 26, 101.

    Article  CAS  PubMed  Google Scholar 

  8. H. C. Bertram, Magn. Reson. Imaging, 2004, 22, 557.

    Article  PubMed  Google Scholar 

  9. Y. Sangpring, M. Fukuoka, N. Ban, H. Oishi, and N. Sakai, J. Food Eng., 2017, 211, 7.

    Article  CAS  Google Scholar 

  10. C. S. Carneiro, E. T. Mársico, R. O. Ribeiro, C. A. Conte-Júnior, S. B. Mano, C. J. C. Augusto, and E. F. O. Jesus, J. Food Eng., 2016, 169, 321.

    Article  Google Scholar 

  11. M. Defernez, E. Wren, A. D. Watson, Y. Gunning, I. J. Colquhoun, G. L. Gall, D. Williamson, and E. K. Kemsley, Food Chem., 2017, 216, 106.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  12. K. S. Booksh and B. R. Kowalski, Anal. Chem., 1992, 66, 782.

    Article  Google Scholar 

  13. M. Ahmadvand, H. Parastar, H. Sereshti, A. Olivieri, and R. Tauler, Anal. Chim. Acta, 2017, 952, 18.

    Article  CAS  PubMed  Google Scholar 

  14. D. C. Maira, A. A. Juan, and M. E. Graciela, Talanta, 2017, 165, 52.

    Article  Google Scholar 

  15. A. L. Xia, H. L. Wu, D. M. Fang, Y. J. Ding, L. Q. Hu, and R. Q. Yu, Anal. Sci., 2006, 22, 1189.

    Article  CAS  PubMed  Google Scholar 

  16. A. L. Xia, H. L. Wu, S. H. Zhu, Q. J. Han, Y. Zhang, and R. Q. Yu, Anal. Sci., 2008, 24, 1171.

    Article  CAS  PubMed  Google Scholar 

  17. S. Morita, Anal. Sci., 2020, 36, 107.

    Article  CAS  PubMed  Google Scholar 

  18. Y. Morisawa, Anal. Sci., 2019, 35, 833.

    Article  CAS  PubMed  Google Scholar 

  19. Z. Genisheva, C. Quintelas, D. P. Mesquita, E. C. Ferreira, J. M. Oliveira, and A. L. Amaral, Food Chem., 2018, 246, 172.

    Article  CAS  PubMed  Google Scholar 

  20. P. S. Sampaio, A. Soares, A. Castanho, A. S. Almeida, J. Oliveira, and C. Brites, Food Chem., 2018, 242, 196.

    Article  CAS  PubMed  Google Scholar 

  21. M. Khayet and C. Cojocaru, Sep. Purif. Technol., 2012, 86, 171.

    Article  CAS  Google Scholar 

  22. G. C. Cawley and N. L. C. Talbot, Neural Networks, 2004, 17, 1467.

    Article  PubMed  Google Scholar 

  23. S. Wold, M. Sjostrom, and L. Eriksson, Chemom. Intell. Lab. Syst., 2001, 58, 109.

    Article  CAS  Google Scholar 

  24. A. Lorber, K. Faber, and B. R. Kowalski, Anal. Chem., 1997, 69, 1620.

    Article  CAS  Google Scholar 

  25. H. A. Martens and P. Dardenne, Chemom. Intell. Lab. Syst., 1998, 44, 99.

    Article  CAS  Google Scholar 

  26. D. J. C. Mackay, Neural Comput., 1992, 4, 415.

    Article  Google Scholar 

  27. K. Duan, W. H. Xiao, Y. D. Mei, and D. D. Liu, Stoch. Env. Res. Risk A, 2014, 28, 1985.

    Article  Google Scholar 

Download references

Acknowledgments

The authors acknowledge financial support of Key Scientific Research Projects of Hunan Provincial Department of Education of China (Grant No. 16A236) and Research and Innovation Project for Postgraduates of Shaoyang University (Grant No. CX2019SY052).

Author information

Authors and Affiliations

  1. College of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China

    Alin Xia, Yu Zhang & Liangzhong Zhao

  2. Sichuan Yijie Technology Co., Ltd, 36 Chadianzi West Street, Jinniu District, Chengdu, 610036, China

    Pan Qin

Authors
  1. Alin Xia
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yu Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Liangzhong Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Pan Qin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Alin Xia.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Xia, A., Zhang, Y., Zhao, L. et al. Simultaneous, Rapid and Nondestructive Determination of Moisture, Fat Content and Storage Time in Leisure Dried Tofu Using LF-NMR. ANAL. SCI. 37, 301–307 (2021). https://doi.org/10.2116/analsci.20P223

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.2116/analsci.20P223

Keywords

Search

Navigation