Rapid determination of water and oil content in instant noodles by fourier transform near-infrared reflectance spectroscopy

Abstract

A rapid, non-destructive method, based on Fourier transform near-infrared (FT-NIR) spectroscopy for water and oil content determination of instant noodles was presented. A calibration set of 80 samples, a validation set of 40 samples and a prediction set of 10 samples of instant noodles were used. The diffuse reflection spectra of samples were measured by FT-NIR analyzer in the 1000 - 2500 nm spectral range. The optimal models for water and oil content were constructed by comparing different preprocessing method and partial least squares (PLS) factor number. Prediction results indicated good predictive ability of the developed models we set for water and oil content in instant noodles. The correlations between FT-NIR values and chemical values of the two indexes were 0.9912 and 0.9766, respectively. The study provided a rapid method for instant noodles quality control using FT-NIR spectra combine with the method developed in this paper.