APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES

Bibliographic Details
Main Author:	Lin, Chih-An
Language:	English
Published:	The Ohio State University / OhioLINK 2013
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu13662888312021-08-03T05:22:27Z APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES Lin, Chih-An Food Science Ready-to-eat (RTE) breakfast cereals and chocolate type product represent leading market segments for the confectionary and snack industries generating $83.2 billion and $24.5 billion in 2010, respectively. In both products, monitoring quality is critical for consumer acceptance and thus our objective was to develop a rapid, easy to operate and reliable detection method for monitoring shells levels in cacao nibs and determine sucrose content in breakfast cereal products. For the chocolate industry, the winnowing processing step is important for removing the shells from nibs of cacao bean because the shells are bitter and will affect the quality of chocolate. Similarly, sucrose coating of breakfast cereals is used to enhance the flavor and attractiveness of the final product but there is a need for monitoring its levels to meet consumer health concerns associated with sugar consumption.The detection of cacao shells in nibs and sucrose in breakfast cereal was done by using handheld and portable Fourier transform infrared (FT-IR) spectroscopy units because it provides reliable, simple, and rapid properties used as component analysis detection technique. Partial Least Squares Regression (PLSR) was used to analyze the spectral data and construct separate calibration models for prediction of (1) cacao shells in nibs and (2) sucrose levels in breakfast cereals. The performance results of cacao calibration model are presented as standard error of cross validation (SECV) and correlation coefficient (r). The handheld NIR system showed similar performance to a FT-NIR benchtop equipped with an integrating sphere accessory with SECV of 0.71% for predicting shell content in cacao nibs (r=0.98). For cereal samples, the performance of sucrose content calibration models gave a SECV of 1.57 (r=0.94) by using a mid-infrared (MIR) portable instrument, and a SECV of 1.74 (r=0.92) by using a handheld NIR portable instrument. Our results support the application of handheld NIR and portable MIR spectrometers for close-to-real-time analysis of shells in cacao nibs and sucrose levels in breakfast cereals providing simple, rapid and reliable prediction for quality assurance. 2013-08-09 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831 http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Food Science
spellingShingle	Food Science Lin, Chih-An APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES
author	Lin, Chih-An
author_facet	Lin, Chih-An
author_sort	Lin, Chih-An
title	APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES
title_short	APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES
title_full	APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES
title_fullStr	APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES
title_full_unstemmed	APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES
title_sort	application of portable and handheld infrared spectrometers for quality control in the snack and confectionary industries
publisher	The Ohio State University / OhioLINK
publishDate	2013
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831
work_keys_str_mv	AT linchihan applicationofportableandhandheldinfraredspectrometersforqualitycontrolinthesnackandconfectionaryindustries
_version_	1719419212049416192

APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES

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