FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules

Food and Bioprocess Technology

Volumn 4, Issue 1, 2011, Pages 136-141

  Sinija, V R ^a   Mishra, H N ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Fourier transform near infrared spectroscopy; Green tea; Moisture analysis; PLS regression model

Indexed keywords

BOTTLES; GRANULATION; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MOISTURE; MOISTURE DETERMINATION; NEAR INFRARED SPECTROSCOPY; REGRESSION ANALYSIS; SPECTROSCOPIC ANALYSIS;

COEFFICIENT OF DETERMINATION; CROSS-VALIDATION TECHNIQUE; DIFFERENT MOISTURE CONTENTS; FOURIER TRANSFORM NEAR INFRARED; FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY; GREEN TEA; PARTIAL LEAST SQUARE REGRESSION; PLS REGRESSION;

TEA;

EID: 78650665868     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0149-8     Document Type: Article

References (20)

1. BIS. SP: 18: (1981). Handbook of Food Analysis Part XI: Dairy Products. Bureau of Indian Standards, New Delhi.
2. Brain, B. P. (2001). Preliminary analysis of the advantages and limitations of a stationary imaging Fourier transform spectrometer, 2001 NASA-ODU American Society for Engineering Education (ASEE) Summer Faculty Fellowship Program, p. 48.
3. Chen, Q., Shao, J., Shang, H., & Wang, X. (2006). Feasibility study on qualitative and quantitative analysis in tea by near infrared spectroscopy with multivariate calibration. Analytica Chimica Acta, 572, 77-84. doi: 10. 1016/j. aca. 2006. 05. 007.
4. Chen, Q., Zhao, J., Fang, C. H., & Wang, D. (2007). Feasibility study on identification of green, black and Oolong teas using near-infrared reflectance spectroscopy based on support vector machine (SVM). Spectrochimica Acta. Part A, 66, 568-574.
5. Fujiki, H., Suganuma, M., Okabe, S., Sueoka, E., Sueoka, N., Fujimoto, N., et al. (2001). Cancer prevention with green tea and monitoring by a new biomarker, hnRNP B1. Mutation Research, 480-481, 299-304. doi: 10. 1016/S0027-5107(01)00189-0.
6. Jian, L., Xie, L. P., Lee, A. H., & Binns, C. W. (2004). Protective effect of green tea against prostate cancer: a case-control study in southeast China. International Journal of Cancer, 108, 130-135. doi: 10. 1002/ijc. 11550.
7. Li, X., and He, Y. (2008). Evaluation of least squares support vector machine regression and other multivariate calibrations in determination of internal attributes of tea beverages. Food Bioprocess Technol. In press. doi: 10. 1007/s11947-008-0101-y.
8. Luypaert, J., Zhang, M. H., & Massart, D. L. (2003). Feasibility study for using near infrared spectroscopy in the qualitative and quantitative of green tea, Camellia sinensis (L). Analytica Chimica Acta, 487, 303-312. doi: 10. 1016/S0003-2670(02)01509-X.
9. McShane, M. J., & Cote, G. L. (1998). Near-infrared spectroscopy for determination of glucose lactate, and ammonia in cell culture media. Applied Spectroscopy, 52, 1073-1078. doi: 10. 1366/0003702981944968.
10. Nakachi, K., Matsuyama, S., Miyake, S., Suganuma, M., & Imai, K. (2000). Preventive effects of drinking green tea on cancer and cardiovascular disease: epidemiological evidence for multiple targeting prevention. Biofactors, 13, 49-54.
11. Nieuwoudt, H. H., Pretorius, I. S., Bauer, F. F., Nel, D. G., & Prior, B. A. (2006). Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopy. Journal of Microbiological Methods, 67, 248-256. doi: 10. 1016/j. mimet. 2006. 03. 019.
12. Pink, J., Naczk, M., & Pink, D. (1998). Evaluation of the quality of frozen minced red hake: use of Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry, 46, 3667-3672. doi: 10. 1021/jf980395u.
13. Sahay, K. M., & Singh, K. K. (1994). Unit operations of agricultural processing. New Delhi: Vikas Publishing House PVT LTD.
14. Schulz, H., Engelhardt, U. H., Wengent, A., Drews, H. H., & Lapczynski, S. (1999). Application of NIRS to the simultaneous prediction alkaloids and phenolic substance in green tea leaves. Journal of Agricultural and Food Chemistry, 475, 5064-5067. doi: 10. 1021/jf9813743.
15. Setiawan, V. W., Zhang, Z. F., Yu, G. P., & Lu, Q. Y. (2001). Protective effect of green tea on the risks of chronic gastritis and stomach cancer. International Journal of Cancer, 92(4), 600-604. doi: 10. 1002/ijc. 1231.
16. Shibata, K., Moriyama, M., Fukushima, T., Kaetsu, A., Miyazaki, M., & Une, H. (2000). Green tea consumption and chronic atrophic gastritis: a cross-sectional study in a green tea production village. Journal of Epidemiology, 10(5), 310-316.
17. Williams, P., & Norris, K. (2001). Near-infrared technology in the agricultural and food industries p. 167. St Paul, MN, USA: American Association of Cereal Chemist.
18. Woodcock, T., Fagan, C. C., O'Donnell, C. P., & Downey, G. (2008). Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity. Food Bioprocess Technol, 1, 117-129. doi: 10. 1007/s11947-007-0033-y.
19. Yang, C. S., Maliakal, P., & Meng, X. (2002). Green tea polyphenols: antioxidative and prooxidative effects. Annual Review of Pharmacology and Toxicology, 42, 25-54.
20. Zhang, M. H., Luypaert, J., Xu, Q. S., & Massart, D. L. (2004). Determination of total antioxidant capacity in green tea by NIRS and multivariate calibration. Talanta, 62, 25-35. doi: 10. 1016/S0039-9140(03)00397-7.