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Measurement of Soluble Solids Content and pH of Yogurt Using Visible/Near Infrared Spectroscopy and Chemometrics

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Abstract

Visible/near infrared spectroscopy (Vis/NIRs) technique was applied to non-destructive quantification of sugar and pH value in yogurt. Partial least squares (PLS) analysis and least squares support vector machine (LS-SVM) were implemented for calibration models. In this paper, three brands (Mengniu, Junyao, and Guangming) were set as the calibration, and the remaining two brands (Yili and Shuangfeng) were used as prediction set. In the LS-SVM model, the correlation coefficient (r), root mean square error of prediction, and bias in prediction set were 0.9427, 0.2621°Brix, 1.804e−09 for soluble solids content, and 0.9208, 0.0327, and 1.094e−09 for pH, respectively. The correlation spectra corresponding to the soluble solids content and pH value of yogurt were also analyzed through PLS method. LS-SVM model was better than PLS models for the measurements of soluble solids content and pH value. The results showed that the Vis/NIRs combined with LS-SVM models could predict the soluble solids content and pH value of yogurt.

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Acknowledgments

This study was supported by the National Science and Technology Support Program (2006BAD10A09), the Teaching and Research Award Program for Outstanding Young Teachers in Higher Education Institutions of MOE, P. R. C., Natural Science Foundation of China (Project No. 30671213), and Science and Technology Department of Zhejiang Province (Project No. 2005C12029).

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  1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029, China

    Yongni Shao & Yong He

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  1. Yongni Shao
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  2. Yong He
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Correspondence to Yong He.

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Shao, Y., He, Y. Measurement of Soluble Solids Content and pH of Yogurt Using Visible/Near Infrared Spectroscopy and Chemometrics. Food Bioprocess Technol 2, 229–233 (2009). https://doi.org/10.1007/s11947-008-0180-9

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