Research progress of near infrared spectroscopy in condiments detection
The traditional detection methods for condiments have the disadvantages of time-consuming, high cost and destructive detection, while the near infrared spectroscopy（NIRS）is a fast, accurate, nondestructive and convenient method, which has been used in condiment industry. With the development of chem...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2024-09-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240929?st=article_issue |
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| author | YU Xinlei ZHANG Jiahui LIU Taiang YIN Mingyu WANG Xichang |
| author_facet | YU Xinlei ZHANG Jiahui LIU Taiang YIN Mingyu WANG Xichang |
| author_sort | YU Xinlei |
| collection | DOAJ |
| description | The traditional detection methods for condiments have the disadvantages of time-consuming, high cost and destructive detection, while the near infrared spectroscopy（NIRS）is a fast, accurate, nondestructive and convenient method, which has been used in condiment industry. With the development of chemometrics, electronic information technology and instrumentation hardware, the near infrared spectroscopy is increasingly improved. This review expounds the classification and common detection methods of condiments, and summarizes the principle, characteristics and rapid detection model of NIRS. The principle, characteristics and rapid detection model of NIRS are outlined. The research progress of near infrared spectroscopy in condiment in recent years is reviewed, including ingredient detection, adulteration identification, brand traceability and quality detection. In addition, the development trend of NIRS application in the condiments industry is outlooked, with a view to providing new ideas for the efficient development of non-destructive testing technology for condiments quality. |
| format | Article |
| id | doaj-art-e14f500786d64a17b2b6f3b3e2e0eae5 |
| institution | DOAJ |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-e14f500786d64a17b2b6f3b3e2e0eae52025-08-20T02:52:43ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-09-0140920020810.13652/j.spjx.1003.5788.2023.811851003-5788（2024）09-0200-09Research progress of near infrared spectroscopy in condiments detectionYU Xinlei0ZHANG Jiahui1LIU Taiang2YIN Mingyu3WANG Xichang4College of Food Science and Technology, Shanghai Ocean University, Shanghai201306, ChinaShanghai Totole Food Co., Ltd., Shanghai201812, ChinaShanghai Daxing Information Technology Co., Ltd., Shanghai200444, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai201306, ChinaThe traditional detection methods for condiments have the disadvantages of time-consuming, high cost and destructive detection, while the near infrared spectroscopy（NIRS）is a fast, accurate, nondestructive and convenient method, which has been used in condiment industry. With the development of chemometrics, electronic information technology and instrumentation hardware, the near infrared spectroscopy is increasingly improved. This review expounds the classification and common detection methods of condiments, and summarizes the principle, characteristics and rapid detection model of NIRS. The principle, characteristics and rapid detection model of NIRS are outlined. The research progress of near infrared spectroscopy in condiment in recent years is reviewed, including ingredient detection, adulteration identification, brand traceability and quality detection. In addition, the development trend of NIRS application in the condiments industry is outlooked, with a view to providing new ideas for the efficient development of non-destructive testing technology for condiments quality.http://www.ifoodmm.com/spyjx/article/abstract/20240929?st=article_issuenear infraredcondimentsprediction modelquality detectionadulteration |
| spellingShingle | YU Xinlei ZHANG Jiahui LIU Taiang YIN Mingyu WANG Xichang Research progress of near infrared spectroscopy in condiments detection Shipin yu jixie near infrared condiments prediction model quality detection adulteration |
| title | Research progress of near infrared spectroscopy in condiments detection |
| title_full | Research progress of near infrared spectroscopy in condiments detection |
| title_fullStr | Research progress of near infrared spectroscopy in condiments detection |
| title_full_unstemmed | Research progress of near infrared spectroscopy in condiments detection |
| title_short | Research progress of near infrared spectroscopy in condiments detection |
| title_sort | research progress of near infrared spectroscopy in condiments detection |
| topic | near infrared condiments prediction model quality detection adulteration |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20240929?st=article_issue |
| work_keys_str_mv | AT yuxinlei researchprogressofnearinfraredspectroscopyincondimentsdetection AT zhangjiahui researchprogressofnearinfraredspectroscopyincondimentsdetection AT liutaiang researchprogressofnearinfraredspectroscopyincondimentsdetection AT yinmingyu researchprogressofnearinfraredspectroscopyincondimentsdetection AT wangxichang researchprogressofnearinfraredspectroscopyincondimentsdetection |