Spectroscopy and Spectral Analysis, Volume. 40, Issue 11, 3549(2020)
Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology
Figures & Tables(6)
Fig. 1. Effect of material to liquid ratio on moisture and protein content of tofu (a), Effect of material to liqurd ratio on the texture properties of tofu (b)
Fig. 2. Spectra of samples under different conditions
(a): Soybean milk; (b): Hot soybean milk; (c): Gel; (d): Tofu
Fig. 3. Characteristic wavelength ((a) soybean milk; (c) hot soybean milk; (e) gel; (g) tofu) and wavelength distribution ((b) soybean milk; (d) hot soybean milk; (f) gel; (h) tofu) selected by SPA method
Fig. 4. Visualization images of water-content distribution (a) and protein content distribution (b)
Table 1. The prediction results of water and protein content by using PLSR and PCR models
View tableView in ArticleTable 1. The prediction results of water and protein content by using PLSR and PCR models
组分 建模方法 样品 校正集 交互验证 预测集 RC RMSEC RMSECV RP RMSEP 水分 PCR 豆浆 0.843 8 0.419 5 0.433 1 0.852 2 0.422 2 热浆 0.834 4 0.594 7 0.623 6 0.849 7 0.619 5 凝胶 0.873 3 1.034 2 1.183 3 0.822 7 1.379 4 豆腐 0.744 2 1.469 8 1.703 3 0.634 7 1.864 6 PLSR 豆浆 0.880 7 0.366 5 0.396 8 0.893 3 0.353 3 热浆 0.948 6 0.331 2 0.345 8 0.924 7 0.443 4 凝胶 0.923 4 0.803 9 0.883 4 0.928 6 0.838 7 豆腐 0.807 3 1.275 8 1.914 4 0.817 5 1.347 8 蛋白质 PCR 豆浆 0.790 8 0.215 0 0.220 2 0.795 5 0.213 8 热浆 0.872 6 0.167 8 0.170 4 0.904 5 0.154 0 凝胶 0.815 0 0.334 2 0.359 2 0.798 5 0.351 9 豆腐 0.705 9 0.727 7 0.861 6 0.609 1 0.838 2 PLSR 豆浆 0.821 7 0.198 5 0.208 7 0.827 4 0.199 1 热浆 0.893 9 0.153 1 0.159 2 0.936 3 0.123 5 凝胶 0.958 4 0.158 4 0.169 8 0.953 9 0.173 0 豆腐 0.872 2 0.479 8 0.807 7 0.872 1 0.482 8
Table 2. Prediction results of PLSR model using characteristic wavelengths
View tableView in ArticleTable 2. Prediction results of PLSR model using characteristic wavelengths
组分 建模方法 样品 校正集 交互验证 预测集 RC RMSEC RMSECV RP RMSEP 水分 SPA+PLSR 豆浆 0.918 0 0.303 9 0.411 6 0.901 9 0.348 5 热浆 0.952 1 0.319 7 0.338 6 0.969 6 0.344 1 凝胶 0.947 4 0.666 2 0.724 0 0.951 5 0.760 6 豆腐 0.889 3 0.966 7 1.274 7 0.841 5 1.263 2 蛋白质 SPA+PLSR 豆浆 0.921 0 0.132 1 0.139 0 0.937 7 0.133 2 热浆 0.975 9 0.072 9 0.078 4 0.979 8 0.083 3 凝胶 0.963 4 0.148 7 0.205 5 0.977 8 0.134 7 豆腐 0.921 8 0.375 3 0.792 2 0.921 7 0.377 7
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Cheng-ke WANG, Ze-xiang ZHANG, Xiao-wei HUANG, Xiao-bo ZOU, Zhi-huang LI, Ji-yong SHI. Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3549
Paper Information
Category: Research Articles
Received: Oct. 14, 2019
Accepted: --
Published Online: Jun. 18, 2021
The Author Email: WANG Cheng-ke (wangck@ujs.edu.cn)
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