Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes
Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes
复制标题
DOI：
10.1177/00037028231176824
复制
发表时间：
2023-06
影响因子：
3.5
通讯作者：
C. Cruz;A. Arafeh;P. A. Martin;C. Fonte;A. De Simone;Felix K Oppong;Will Jeatt;T. Rodgers
中科院分区：
文献类型：
--
作者：
C. Cruz;A. Arafeh;P. A. Martin;C. Fonte;A. De Simone;Felix K Oppong;Will Jeatt;T. Rodgers
冰淇淋是一种复杂的产品，含有四种不同的相会影响其微观结构。粘度是冰淇淋的关键质量参数，通常使用流变法等离线方法进行测量。与离线方法相比，在线粘度测量允许连续和即时的分析，但它们仍然构成挑战。本文对近红外(NIR)和拉曼光谱作为分析工具评价冰淇淋混合物粘度的潜在应用进行了初步研究。在历史上，偏最小二乘回归(PLSR)是用于分析光谱数据和开发预测模型的标准算法。这种方法是在通过改变冰淇淋脂肪含量和均化条件获得的一系列粘性值上实施的。与通过数据融合得到的综合模型相比，单个PLSR模型表现出一定的预测能力和更好的性能。近红外光谱具有较低的预测误差和较高的决定系数，使该技术更适合于基于模型性能的预测。但是，在选择最佳方法时应考虑其他考虑因素，例如实施限制。本研究对陈化冰淇淋混合物粘度的光谱定量分析方法进行了初步比较，为现场应用研究提供了一个起点。图形摘要这是抽象的直观表示。
Ice cream is a complex product containing four different phases that affect its microstructure. Viscosity is a critical ice cream quality parameter that is typically measured using off-line methodologies, such as rheometry. In-line viscosity measurements allow continuous and instant analysis compared to off-line methodologies, yet they still constitute a challenge. This work focused on the preliminary study of the potential application of near-infrared (NIR) and Raman spectroscopy as analytical tools to assess the viscosity of ice cream mixes. Historically, partial least squares regression (PLSR) is a standard algorithm used for analysis of spectral data and in the development of predictive models. This methodology was implemented over a range of viscosity values, obtained by varying the ice cream fat content and homogenization conditions. Individual PLSR models showed some predictive ability and better performance compared to the integrated model obtained by data fusion. Lower prediction errors and higher coefficients of determination were obtained for NIR, making this technique more suitable based on model performance. However, other considerations should be accounted during the selection of the best method, such as implementation limitations. This study offers a preliminary comparison of the spectroscopic methods for quantitative analysis of viscosity of aged ice cream mixes and a starting point for an in-situ application study. Graphical Abstract This is a visual representation of the abstract.