• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS


Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.

참고문헌 (28)

  1. Plant analysis using near infrared reflectance spectroscopy: the potential and the limitations , Batten, G.D. , Aus. J. Exp. Agric. / v.38,pp.697-706, 1998
  2. NIR spectroscopy: a rapid response analytical tool , Blanco, M.;Villarroya, I. , Trends Anal. Chem. / v.21,pp.240-250, 2002
  3. Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy , Bao, J.S.;Cai, Y.Z.;Corke, H. , J. Food Sci. / v.66,pp.936-939, 2001
  4. Authentication of green asparagus varieties by near-infrared reflectance spectroscopy , Perez, D.P.;Sanchez, M.T.;Cano, G.;Garido, A. , J. Food Sci. / v.66,pp.323-327, 2001
  5. Screening of tomato puree for excessive mould contents by near infrared spectroscopy: a preliminary evaluation , Anthony, M.;Davies, C.;Dennis, C.;Grant, A. , J. Sci. Food Agric. / v.39,pp.349-355, 1987
  6. Quantification of mold in hay by near infrared reflectance spectroscopy , Roberts, C.A.;Moore, K.J.;Graffis, D.W.;Kirby, H.W.;Walgenbach, R.P. , J. Dairy Sci. / v.70,pp.2560-2564, 1987
  7. Attempts to determine mouldiness of paprika powder by near infrared spectroscopy , Kisko, G. , J. Near Infrared Spectrosc. / v.6,pp.A337-A342, 1998
  8. Determination of ergosterol used as a fungal marker of red pepper (Capsicum annuum L.) powders by Near-Infrared spectroscopy , Kim, S.;Park, J.B.;Chun, J.H.;Lee, S.M. , Food Sci. Biotechnol. / v.12,pp.257-261, 2003
  9. Rapid determination of seed and stem content in red pepper powder by near-infrared reflectance spectroscopic analysis , Cho, R.K.;Sohn, M.R.;Ann, J.J. , Korean J. Food Sci. Technol. / v.23,pp.447-451, 1991
  10. Near infrared reflectance spectrum of red pepper and its applicability to determination of capsaicin content , Iwamoto, M.;Cho, R.K.;Uozumi, J.;IIno, K. , Nippon Shokihin Kogyo Gakkaishi / v.31,pp.120-125, 1984
  11. Rapid quality evaluation of dried red pepper by near-infrared spectroscopy , Cho, R.K.;Hong, J.H.;Kim, H.K.;Park, M.H. , Korean J. Food Sci. Technol. / v.22,pp.675-680, 1990
  12. The use of near infrared reflectance spectroscopy on dried samples to predict biological parameters of grass silage , Park, R.S.;Gordon, F.J.;Agnew, R.E.;Barnes, R.J.;Steen, R.W.J. , Ani. Food Sci. Tec. / v.68,pp.235-246, 1997
  13. Evaluation of free acid content in apples using near-infrared spectroscopy , Sohn, M.R.;Cho, R.K. , Agric. Chem. Biotech. / v.41,pp.234-239, 1998
  14. Use of near infrared spectroscopy in the food industry with particular reference to its applications to on/in-line food processes , Scotter, C. , Food Control / v.,pp.142-149, 1990
  15. Application of near-infrared reflectance spectroscopy to estimate the bulk density of Ethiopian mustard seeds , Velasco, L.;Fernandez-Martines, J.M.;Haro, A. , J. Sci. Food Agric. / v.77,pp.312-318, 1998
  16. Non-destructive determination of soluble solids in apple fruit by near infrared spectroscopy , Ventura, M.;Jager, A.;Putter, H.;Roelofs, F.P.M.M. , Post. Bio. Technol. / v.14,pp.21-27, 1998
  17. Prediction of chemical composition and origin identification of European sea bass(dicentrarchun labrax L.) by near infrared reflectance spectroscopy (NIRS) , Xiccato, G.;Trocino, A.;Tulli, F.;Tibaldi, E. , Food Chem. / v.86,pp.275-281, 2004
  18. Official Method of Analysis of AOAC Intl.;Method 925.10 , AOAC , / v.,pp., 1995
  19. Official Analytical Method of the American Spice Trade Association;Method 20.1 , ASTA , / v.,pp., 1986
  20. Rapid sample preparation method for HPLC analysis of capsaicinoids in Capsicum fruits and oleoresins , Vincent, K.A.;Ken, A.B. , J. Agric. Food Chem. / v.35,pp.777-779, 1987
  21. SAS User's Guide , SAS Institute, Inc. , / v.,pp., 1988
  22. KS Standards , Korean Standard Association , / v.,pp., 2004
  23. Prestorage Moisture content affects color Ioss of ground paprika (Capsicum annuum L.) under storage , Osuna-Garcia, J.A.;Wall, M.M. , J. Food Qual. / v.21,pp.251-259, 1997
  24. Color retention in sweet red paprika (Capsicum annuum L.) powder as affected by moisture contents and ripening stage , Kanner, J.;Stella, H.;Palevitch, D.;Ben-Gera, I. , J. Fe Technol. / v.12,pp.59-64, 1977
  25. Mycotoxin contamination of maize grains grown in karnataka (India) , Janardhana, G.R.;Raveesha, K.A.;Shetty, H.S. , Food Chem. Toxicol. / v.37,pp.863-868, 1999
  26. Quality attributes of various varieties of Korean red pepper powder (Capsicum annuum L.) and color stability during sunlight exposure , Kim, S.;Park, J.B.;Hwang, I.K. , J. Food Sci. / v.67,pp.2957-2961, 2002
  27. Changes in the components of red pepper powder on storage conditions and the application of Near Infra-Red Spectroscopy , Lee, S.M. , / v.,pp., 2000
  28. The NIR spectra of homologous series of organic compounds , Murray, I. , Proceedings of the NIR/NIT conference / v.,pp.13-28, 1986

이 논문을 인용한 문헌 (5)

  1. Kim Sun-A ; Koo Hye-Jin ; Kim Kyung-Seon ; Park Jae-Bok 2006. "Characteristics of Korean Single-harvested Pepper(Capsicum annuum, L.) Flakes and the Effects on the Quality of Various Dressings" 한국조리과학회지 = Korean Journal of Food and Cookery Science, 22(1): 12~21 
  2. Kim, Kyung-Seon ; Park, Jae-Bok ; Kim, Sun-A 2007. "Quality Characteristics of Kochujang Prepared with Korean Single-Harvested Pepper (Capsicum annuum L.)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(6): 759~765 
  3. 2007. "" Food science and biotechnology, 16(3): 477~481 
  4. Mo, Changyeun ; Lee, Kangjin ; Lim, Jong-Guk ; Kang, Sukwon ; Lee, Hyun-Dong ; Cho, Byoung-Kwan 2012. "Development of non-destructive pungency measurement technique for red-pepper powder produced in different domestic origins" 농업과학연구 = CNU Journal of agricultural science, 39(4): 603~612 
  5. 2014. "" Journal of biosystems engineering : JBE, 39(3): 184~193 


원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일