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鱼丸凝胶成型温度关系鱼丸品质与货架期。本文采用近红外光谱技术建立鱼丸成型温度快速检测方法。在5个温度(40,50,70,80,90℃)下成型的鱼丸被用于建模,SIMCA与PLS分别用于定性判别和定量预测模型的建立。SIMCA判别结果显示,5个温度下成型的鱼丸能够被较好地区分,判别准确率达到92%。通过比较不同光谱预处理对优化模型的作用,得到R=0.97077,RMSEC为4.49,RMSEP为4.58的PLS定量模型。模型的预测值与实际值之间有较好的线性关系。近红外光谱技术可为实现鱼丸成型温度的定性判别与定量预测提供一种方法。
The relationship between fish gel temperature and fish ball quality and shelf life. In this paper, the rapid detection method of fish ball forming temperature was established by near infrared spectroscopy. Fish pellets formed at five temperatures (40, 50, 70, 80, 90 ° C) were used for modeling and SIMCA and PLS were used for qualitative discriminant and quantitative predictive models, respectively. The SIMCA results show that the fish balls formed at five temperatures can be well differentiated, and the accuracy of the discriminating rate reaches 92%. The PLS quantitative model with R = 0.97077, RMSEC 4.49 and RMSEP 4.58 was obtained by comparing the effects of different spectral pretreatment on the optimization model. The predicted value of the model has a good linear relationship with the actual value. Near-infrared spectroscopy provides a method for the qualitative discrimination and quantitative prediction of the forming temperature of fish balls.