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The Using of Near Infrared Spectroscopy (NIR) in Determination of Foods Quality (Turkish with English Abstract)

Yıl 2011, Cilt: 36 Sayı: 1, 49 - 54, 01.02.2011

Öz

Near infrared (NIR) spectroscopy, based on the absorption of electromagnetic radiation at wavelengths in the range 780–2500 nm, provides an alternative, non-destructive and rapid technology applied increasingly for determination of food constituents in recent years. This technique has been used to quantitatively for characterize of various constituents in foods. NIR has various advantages compared with traditional meth­ods such as chemical-free, low cost, determination of numerous constituents as simultaneous and very fast (15-90 s), availability of samples for further analysis after the measurement with NIR, requiring a relatively less amount of sample. In addition, it can be performed on-line in food industry. However, NIR has some disadvantages such as dependency on standard or reference analysis, reliable and stable calibration model, since the calibration model is usually built according to reference methods. In this study, historical devel­oping, theory, calibration model, advantages/ disadvantages and available applications of near infrared spectroscopy for foods have been reviewed.

Kaynakça

  • Cen H, He Y. 2007. Theory and application of near infrared reflectance spectroscopy in determination of food quality. Trends Food Sci Tech 18 (2): 72-83.
  • Davies AMC, Grant A. 1987. Review: Near-Infrared Analysis of Foods. Int J Food Sci Tech 22 (3): 191-207.
  • Osborne BG, Fearn T, Hindle PH. 1993. Practical Near Spectroscopy. Longman, Harlow, pp. 49-78.
  • Blanco M, Villarroya I. 2002. NIR spectroscopy: A rapid-response analytical tool. Trac-Trend Anal Chem 21 (4): 240-250.
  • Osborne BG, Fearn T. 1986. Near-infrared spectroscopy in food analysis. Longman Scientific and Technical, Harlow, UK.
  • Yetim H. 2002. Enstrümantal Gıda Analizleri. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum.
  • Tiryaki (Yıldız) G. 2006. NIR spektroskopisinin hububatlar ve hububat ürünlerinin kalite kontrolünde kullanımı. Hububat Ürünleri Teknolojisi Kongresi, 7-8 Eylül, Gaziantep.
  • Aske N, Kallevik H, Sjoblom J. 2001. Determination of saturate, aromatic, resin, and asphaltenic (SARA) components in crude oils by means of infrared and nearinfrared spectroscopy. Energy Fuels 15 (5): 1304-1312.
  • Blanco M, Coello J, Iturriaga H, Maspoch S, Pages J. 1999. Calibration in nonlinear infrared reflectance spectroscopy: A comparison of several methods. Anal Chim Acta 384 (2): 207-214.
  • Geesink GH, Schreutelkamp FH, Frankhuizen R, Vedder HW, Faber NM, Kranen RW, Gerritzen MA. 2003. Prediction of pork quality attributes from near infrared reflectance spectra. Meat Sci 65 (1): 661-668.
  • Gomez AH, He Y, Pereira AG. 2006. Non-destructive measurement of acidity, soluble solids and firmness of Satsuma mandarin using Vis/NIR-spectroscopy techniques. J Food Eng 77 (2): 313-319.
  • Ni YN, Zhang GW, Kokot S. 2005. Simultaneous spectrophotometric determination of maltol, ethyl maltol, vanillin and ethyl vanillin in foods by multivariate calibration and artificial neural networks. Food Chem 89 (3): 465-473.
  • Sirieix A, Downey G. 1993. Commercial wheat flour authentication by discriminant analysis of near infrared reflectance spectra. J Near Infrared Spec 1 (4): 187-197.
  • Barton II FE, Shenk JS, Westerhaus MO, Funk DB. 2000. The development of near infrared wheat quality models by locally weighted regressions. J Near Infrared Spec 8 (3): 201-208.
  • Frankhuizen, R., 1992. Handbook of Near-Infrared Analysis, Marcel Dekker Inc, New York.
  • Kays SE, Barton II FE, Windham J. 2000. Predicting protein content by near infrared reflectance spectroscopy in diverse cereal food products. J Near Infrared Spec 8 (1): 35-43.
  • Ding HB, Xu RJ. 2000. Near-infrared spectroscopic technique for detection of beef hamburger adulteration. J Agr Food Chem 48 (6): 2193-2198.
  • Downey G, Fouratier V, Kelly JD. 2004. Detection of honey adulteration by addition of fructose and glucose using near infrared spectroscopy. J Near Infrared Spec 11 (6): 447–456.
  • Reid LM, O’Donnell CP, Downey G. 2006. Recent technological advances for the determination of food authenticity. Trends Food Sci Tech 17 (7): 344–353.
  • Fumie`re O, Sinnaeve G, Dardenne P. 2000. Attempted authentication of cut pieces of chicken meat from certified production using near infrared spectroscopy. J Near Infrared Spec 8 (1): 27-34.
  • Norris KH, Hruschka WR, Bean MM, Slaughter DC. 1989. A definition of wheat hardness using near infrared reflectance spectroscopy. Cereal Food World 34 (9): 696-705.
  • Blazek J, Jirsa O, Hruskova M. 2005. Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy. Czech J Food Sci 23 (4): 145-151.
  • Osborne BG, Fearn T. 1983. Collaborative evaluation of universal calibrations for the measurement of protein and moisture in flour by near infrared reflectance. Int J Food Sci Tech 18 (4): 453-460.
  • Ertugay MF, Kotancılar HG, Wehling RL. 2007. Determination of protein, wet and dry gluten of wheat flours by near-infrared spectroscopy. 2. International Congress on Food and Nutrition: New Techniques in Food Analysis, October 24-26, 2007, Istanbul, Turkey.
  • Hruskova M, Famera O. 2003. Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech J Food Sci 21 (3): 91-96.
  • Delwiche SR, Graybosch RA, Peterson CJ. 1998. Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance. Cereal Chem 75 (4):412-416.
  • Fontaine J, Schirmer B, Hörr J. 2002. Near-Infrared reflectance spectroscopy (NIRS) enables the fast and accurate prediction of essential amino acid contents. 2. Results for wheat, barley, corn, triticale, wheat bran/ middlings, rice bran, and sorghum. J Agr Food Chem 50 (14): 3902-3911.
  • Dowell FE, Maghirang EB, Xie F, Lookhart GL, Pierce RO, Seabourn BW, Bean SR, Wilson JD, Chung OK. 2006. Predicting wheat quality characteristics and functionality using near-infrared spectroscopy. Cereal Chem 83 (5): 529-536.
  • Osborne BG, Douglas S. 2006. Measurement of the degree of starch damage in flour by near infrared reflectance analysis. J Sci Food Agr 32 (4): 328 - 332.
  • Miralbes C. 2004. Quality control in the milling industry using near infrared transmittance spectroscopy. Food Chem 88 (4): 621-628.
  • Jirsa O, Hruskova M. 2005. Characteristics of fermented dough predicted by using the NIR technique. Czech J Food Sci 23 (5): 184-189.
  • Alava JM, Millar SJ, Salmon SE. 2001. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers. J Cereal Sci 33 (1): 71-81.
  • Kays SE, Barton II FE. 2002. Rapid prediction of gross energy and utilizable energy in cereal food products using near-infrared reflectance spectroscopy. J Agr Food Chem 50 (5): 1284-1289.
  • Xie F, Dowell FE, Sun XS. 2003. Comparison of nearinfrared reflectance spectroscopy and texture analyzer for measuring wheat bread changes in storage. Cereal Chem 80 (1): 25-29.
  • Carlos M. 2008. Discrimination of European wheat varieties using near infrared reflectance spectroscopy. Food Chem 106 (1): 386-389.
  • Meyers RA (ed), Osborne BG. 2006. Near-infrared spectroscopy in food analysis. Encyclopedia of analytical chemistry. John Wiley & Sons Ltd, Chichester, UK, 1-14p.
  • Sasic S, Ozaki Y. 2001. Short-wave near-infrared spectroscopy of biological fluids. 1. Quantitative analysis of fat, protein, and lactose in raw milk by partial leastsquares regression and band assignment. Anal Chem 73 (1): 64-71.
  • Albanell E, Caja G, Such X, Rovai M, Salama AAK, Casals R. 2003. Determination of fat, protein, casein, total solids, and somatic cell count in goat’s milk by nearinfrared reflectance spectroscopy. J AOAC Int 86 (4): 746-752.
  • Lee SJ, Jeon IJ, Harbers LH. 1997. Near-infrared reflectance spectroscopy for rapid analysis of curds during cheddar cheese making. J Food Sci 62 (1): 53-56.
  • He Y, Wu D, Feng S, Li X. 2007. Fast measurement of sugar content of yogurt using VIS/NIR spectroscopy. Int J Food Prop 10 (1): 1-7.
  • Adamopoulos KG, Goula AM, Petropakis HJ. 2001. Quality control during processing of feta cheese - NIR application. J Food Compos Anal 14 (4): 431-440.
  • Maraboli A, Cattaneo TMP, Giangiacomo R, 2002. Detection of vegetable proteins from soy, pea and wheat isolates in milk powder by near infrared spectroscopy. J Near Infrared Spec 10 (1): 63–69.
  • Navratil M, Cimander C, Mandenius CF. 2004. Online multisensor monitoring of yogurt and filmjölk fermentations on production scale. J Agr Food Chem 52 (3): 415-420.
  • Cimander C, Carlsson M, Mandenius CF. 2002. Sensor fusion for on-line monitoring of yoghurt fermentation. J Biotechnol 99 (3): 237-248.
  • MIcek J, Sustova K, Simeonovova J. 2006. Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef. Czech J Anim Sci 51 (8): 361-368.
  • Ortiz-Somovilla V, Espana-Espana F, Gaitan-Jurado AJ, Perez-Aparicio J, De Pedro-Sanz EJ. 2007. Proximate analysis of homogenized and minced mass of pork sausages by NIRS. Food Chem 101 (3): 1031-1040.
  • Liu Y, Lyon BG, Windham WR, Realini CE, Pringle TDD, Duckett S. 2003. Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. Meat Science 65 (3): 1107-1115. 48. Ding HB, Xu RJ. 1999. Differentiation of beef and kangaroo meat by visible/near-infrared reflectance spectroscopy. J Food Sci 64 (5): 814-817.
  • Isaksson T, Togersen G, Iversen A, Hildrum KI. 2006. Non-destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy. J Sci Food Agr 69 (1): 95-100.
  • Lu R, Guyer DE, Beaudry RM. 2000. Determination of firmness and sugar content of apples using nearinfrared diffuse reflectance. J Texture Stud 31 (6): 615-630.
  • Lu R. 2001. Predicting firmness and sugar content of sweet cherries using near–infrared diffuse reflectance spectroscopy. Transactions of the ASAE 44 (5): 1265-1271.
  • Lee K, Kim G, Kang S, Son J, Choi D, Choi K. 2004. Measurement of sugar contents in citrus using Near Infrared Transmittance. Key Engineering Materials 270/273 (12): 1014-1019.
  • Gomez AH, He Y, Pereira AG. 2006. Non-destructive measurement of acidity, soluble solids and firmness of Satsuma mandarin using Vis/NIR-spectroscopy techniques. J Food Eng 77 (2): 313-319.
  • He Y, Zhang Y, Pereira AG, Gomez AH, Wang J. 2005. Nondestructive determination of tomato fruit quality characteristics using VIS/NIR spectroscopy technique. International Journal of Information Technology 11 (11): 97-108.
  • Jha SN, Matsuoka T. 2004. Non-destructive determination of acid-brix ratio of tomato juice using near infrared spectroscopy. Int J Food Sci Tech 39 (4): 425-430.
  • Lanza E, Li BW. 1984. Application for Near Infrared Spectroscopy for Predicting the Sugar Content of Fruit Juices. J Food Sci 49 (4): 995-998.
  • Chen JY, Han Z, Ryuji M. 2006. Rapid determination of the main organic acid composition of raw Japanese apricot fruit juices using near-infrared spectroscopy. J Agr Food Chem 54 (26): 9652-9657
  • Lorenzo L, Kelly JD, Downey G. 2005. Detection of apple juice adulteration using near-infrared transilectance spectroscopy. Appl Spectrosc 59 (5): 593-599
  • Twomey M, Downey G, Mcnulty PB. 1995. The potential of NIR spectroscopy for the detection of the adulteration of orange juice. J Sci Food Agr 67 (1): 77-84.
  • Contal L, Leon V, Downey G. 2002. Detection and quantification of apple adulteration in strawberry and raspberry purees using visible and near infrared spectroscopy. J Near Infrared Spec 10 (4): 289–299.

Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi

Yıl 2011, Cilt: 36 Sayı: 1, 49 - 54, 01.02.2011

Öz

780-2500 nm dalga boyu aralığındaki elektromanyetik radyasyonun absorpsiyonu temeline dayanan yakın kızılötesi (NIR) spektroskopisi, son zamanlarda gıda bileşenlerinin analizinde giderek yaygınlaşan, numu­neyi tahrip etmeyen hızlı bir alternatif teknoloji olarak karşımıza çıkmaktadır. Bu teknik, gıdalardaki çeşitli bileşenlerin nicel (kantitatif) analizlerinde kullanılmaktadır. NIR diğer geleneksel metotlarla karşılaştırıl­dığında; analizlerin yapılması sırasında kimyasal madde kullanımına gerek olmaması, analiz maliyetinin düşük olması, birçok bileşenin eş zamanlı ve hızlı (15-90 s) analizi, NIR ile analiz edildikten sonra yapılacak olan diğer analizler için numunenin tekrar kullanılabilirliği ve az miktarda örnek ihtiyacının olması gibi çeşitli üstünlüklere sahiptir. Ayrıca, gıda sanayinde on-line olarak uygulanabilmektedir. Bununla birlikte, kalibrasyon modeli genellikle referans analizlere dayandırıldığı için, standart veya referans analizlere ba­ğımlılık, güvenilir ve stabil kalibrasyon modeli oluşturma gibi bazı dezavantajlara sahiptir. Bu çalışmada, gıdalarda yakın kızılötesi spektroskopisinin tarihsel gelişimi, teorisi, kalibrasyon modelinin geliştirilmesi, avantaj ve dezavantajları ile uygulama alanları anlatılmaktadır.

Kaynakça

  • Cen H, He Y. 2007. Theory and application of near infrared reflectance spectroscopy in determination of food quality. Trends Food Sci Tech 18 (2): 72-83.
  • Davies AMC, Grant A. 1987. Review: Near-Infrared Analysis of Foods. Int J Food Sci Tech 22 (3): 191-207.
  • Osborne BG, Fearn T, Hindle PH. 1993. Practical Near Spectroscopy. Longman, Harlow, pp. 49-78.
  • Blanco M, Villarroya I. 2002. NIR spectroscopy: A rapid-response analytical tool. Trac-Trend Anal Chem 21 (4): 240-250.
  • Osborne BG, Fearn T. 1986. Near-infrared spectroscopy in food analysis. Longman Scientific and Technical, Harlow, UK.
  • Yetim H. 2002. Enstrümantal Gıda Analizleri. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum.
  • Tiryaki (Yıldız) G. 2006. NIR spektroskopisinin hububatlar ve hububat ürünlerinin kalite kontrolünde kullanımı. Hububat Ürünleri Teknolojisi Kongresi, 7-8 Eylül, Gaziantep.
  • Aske N, Kallevik H, Sjoblom J. 2001. Determination of saturate, aromatic, resin, and asphaltenic (SARA) components in crude oils by means of infrared and nearinfrared spectroscopy. Energy Fuels 15 (5): 1304-1312.
  • Blanco M, Coello J, Iturriaga H, Maspoch S, Pages J. 1999. Calibration in nonlinear infrared reflectance spectroscopy: A comparison of several methods. Anal Chim Acta 384 (2): 207-214.
  • Geesink GH, Schreutelkamp FH, Frankhuizen R, Vedder HW, Faber NM, Kranen RW, Gerritzen MA. 2003. Prediction of pork quality attributes from near infrared reflectance spectra. Meat Sci 65 (1): 661-668.
  • Gomez AH, He Y, Pereira AG. 2006. Non-destructive measurement of acidity, soluble solids and firmness of Satsuma mandarin using Vis/NIR-spectroscopy techniques. J Food Eng 77 (2): 313-319.
  • Ni YN, Zhang GW, Kokot S. 2005. Simultaneous spectrophotometric determination of maltol, ethyl maltol, vanillin and ethyl vanillin in foods by multivariate calibration and artificial neural networks. Food Chem 89 (3): 465-473.
  • Sirieix A, Downey G. 1993. Commercial wheat flour authentication by discriminant analysis of near infrared reflectance spectra. J Near Infrared Spec 1 (4): 187-197.
  • Barton II FE, Shenk JS, Westerhaus MO, Funk DB. 2000. The development of near infrared wheat quality models by locally weighted regressions. J Near Infrared Spec 8 (3): 201-208.
  • Frankhuizen, R., 1992. Handbook of Near-Infrared Analysis, Marcel Dekker Inc, New York.
  • Kays SE, Barton II FE, Windham J. 2000. Predicting protein content by near infrared reflectance spectroscopy in diverse cereal food products. J Near Infrared Spec 8 (1): 35-43.
  • Ding HB, Xu RJ. 2000. Near-infrared spectroscopic technique for detection of beef hamburger adulteration. J Agr Food Chem 48 (6): 2193-2198.
  • Downey G, Fouratier V, Kelly JD. 2004. Detection of honey adulteration by addition of fructose and glucose using near infrared spectroscopy. J Near Infrared Spec 11 (6): 447–456.
  • Reid LM, O’Donnell CP, Downey G. 2006. Recent technological advances for the determination of food authenticity. Trends Food Sci Tech 17 (7): 344–353.
  • Fumie`re O, Sinnaeve G, Dardenne P. 2000. Attempted authentication of cut pieces of chicken meat from certified production using near infrared spectroscopy. J Near Infrared Spec 8 (1): 27-34.
  • Norris KH, Hruschka WR, Bean MM, Slaughter DC. 1989. A definition of wheat hardness using near infrared reflectance spectroscopy. Cereal Food World 34 (9): 696-705.
  • Blazek J, Jirsa O, Hruskova M. 2005. Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy. Czech J Food Sci 23 (4): 145-151.
  • Osborne BG, Fearn T. 1983. Collaborative evaluation of universal calibrations for the measurement of protein and moisture in flour by near infrared reflectance. Int J Food Sci Tech 18 (4): 453-460.
  • Ertugay MF, Kotancılar HG, Wehling RL. 2007. Determination of protein, wet and dry gluten of wheat flours by near-infrared spectroscopy. 2. International Congress on Food and Nutrition: New Techniques in Food Analysis, October 24-26, 2007, Istanbul, Turkey.
  • Hruskova M, Famera O. 2003. Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech J Food Sci 21 (3): 91-96.
  • Delwiche SR, Graybosch RA, Peterson CJ. 1998. Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance. Cereal Chem 75 (4):412-416.
  • Fontaine J, Schirmer B, Hörr J. 2002. Near-Infrared reflectance spectroscopy (NIRS) enables the fast and accurate prediction of essential amino acid contents. 2. Results for wheat, barley, corn, triticale, wheat bran/ middlings, rice bran, and sorghum. J Agr Food Chem 50 (14): 3902-3911.
  • Dowell FE, Maghirang EB, Xie F, Lookhart GL, Pierce RO, Seabourn BW, Bean SR, Wilson JD, Chung OK. 2006. Predicting wheat quality characteristics and functionality using near-infrared spectroscopy. Cereal Chem 83 (5): 529-536.
  • Osborne BG, Douglas S. 2006. Measurement of the degree of starch damage in flour by near infrared reflectance analysis. J Sci Food Agr 32 (4): 328 - 332.
  • Miralbes C. 2004. Quality control in the milling industry using near infrared transmittance spectroscopy. Food Chem 88 (4): 621-628.
  • Jirsa O, Hruskova M. 2005. Characteristics of fermented dough predicted by using the NIR technique. Czech J Food Sci 23 (5): 184-189.
  • Alava JM, Millar SJ, Salmon SE. 2001. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers. J Cereal Sci 33 (1): 71-81.
  • Kays SE, Barton II FE. 2002. Rapid prediction of gross energy and utilizable energy in cereal food products using near-infrared reflectance spectroscopy. J Agr Food Chem 50 (5): 1284-1289.
  • Xie F, Dowell FE, Sun XS. 2003. Comparison of nearinfrared reflectance spectroscopy and texture analyzer for measuring wheat bread changes in storage. Cereal Chem 80 (1): 25-29.
  • Carlos M. 2008. Discrimination of European wheat varieties using near infrared reflectance spectroscopy. Food Chem 106 (1): 386-389.
  • Meyers RA (ed), Osborne BG. 2006. Near-infrared spectroscopy in food analysis. Encyclopedia of analytical chemistry. John Wiley & Sons Ltd, Chichester, UK, 1-14p.
  • Sasic S, Ozaki Y. 2001. Short-wave near-infrared spectroscopy of biological fluids. 1. Quantitative analysis of fat, protein, and lactose in raw milk by partial leastsquares regression and band assignment. Anal Chem 73 (1): 64-71.
  • Albanell E, Caja G, Such X, Rovai M, Salama AAK, Casals R. 2003. Determination of fat, protein, casein, total solids, and somatic cell count in goat’s milk by nearinfrared reflectance spectroscopy. J AOAC Int 86 (4): 746-752.
  • Lee SJ, Jeon IJ, Harbers LH. 1997. Near-infrared reflectance spectroscopy for rapid analysis of curds during cheddar cheese making. J Food Sci 62 (1): 53-56.
  • He Y, Wu D, Feng S, Li X. 2007. Fast measurement of sugar content of yogurt using VIS/NIR spectroscopy. Int J Food Prop 10 (1): 1-7.
  • Adamopoulos KG, Goula AM, Petropakis HJ. 2001. Quality control during processing of feta cheese - NIR application. J Food Compos Anal 14 (4): 431-440.
  • Maraboli A, Cattaneo TMP, Giangiacomo R, 2002. Detection of vegetable proteins from soy, pea and wheat isolates in milk powder by near infrared spectroscopy. J Near Infrared Spec 10 (1): 63–69.
  • Navratil M, Cimander C, Mandenius CF. 2004. Online multisensor monitoring of yogurt and filmjölk fermentations on production scale. J Agr Food Chem 52 (3): 415-420.
  • Cimander C, Carlsson M, Mandenius CF. 2002. Sensor fusion for on-line monitoring of yoghurt fermentation. J Biotechnol 99 (3): 237-248.
  • MIcek J, Sustova K, Simeonovova J. 2006. Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef. Czech J Anim Sci 51 (8): 361-368.
  • Ortiz-Somovilla V, Espana-Espana F, Gaitan-Jurado AJ, Perez-Aparicio J, De Pedro-Sanz EJ. 2007. Proximate analysis of homogenized and minced mass of pork sausages by NIRS. Food Chem 101 (3): 1031-1040.
  • Liu Y, Lyon BG, Windham WR, Realini CE, Pringle TDD, Duckett S. 2003. Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. Meat Science 65 (3): 1107-1115. 48. Ding HB, Xu RJ. 1999. Differentiation of beef and kangaroo meat by visible/near-infrared reflectance spectroscopy. J Food Sci 64 (5): 814-817.
  • Isaksson T, Togersen G, Iversen A, Hildrum KI. 2006. Non-destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy. J Sci Food Agr 69 (1): 95-100.
  • Lu R, Guyer DE, Beaudry RM. 2000. Determination of firmness and sugar content of apples using nearinfrared diffuse reflectance. J Texture Stud 31 (6): 615-630.
  • Lu R. 2001. Predicting firmness and sugar content of sweet cherries using near–infrared diffuse reflectance spectroscopy. Transactions of the ASAE 44 (5): 1265-1271.
  • Lee K, Kim G, Kang S, Son J, Choi D, Choi K. 2004. Measurement of sugar contents in citrus using Near Infrared Transmittance. Key Engineering Materials 270/273 (12): 1014-1019.
  • Gomez AH, He Y, Pereira AG. 2006. Non-destructive measurement of acidity, soluble solids and firmness of Satsuma mandarin using Vis/NIR-spectroscopy techniques. J Food Eng 77 (2): 313-319.
  • He Y, Zhang Y, Pereira AG, Gomez AH, Wang J. 2005. Nondestructive determination of tomato fruit quality characteristics using VIS/NIR spectroscopy technique. International Journal of Information Technology 11 (11): 97-108.
  • Jha SN, Matsuoka T. 2004. Non-destructive determination of acid-brix ratio of tomato juice using near infrared spectroscopy. Int J Food Sci Tech 39 (4): 425-430.
  • Lanza E, Li BW. 1984. Application for Near Infrared Spectroscopy for Predicting the Sugar Content of Fruit Juices. J Food Sci 49 (4): 995-998.
  • Chen JY, Han Z, Ryuji M. 2006. Rapid determination of the main organic acid composition of raw Japanese apricot fruit juices using near-infrared spectroscopy. J Agr Food Chem 54 (26): 9652-9657
  • Lorenzo L, Kelly JD, Downey G. 2005. Detection of apple juice adulteration using near-infrared transilectance spectroscopy. Appl Spectrosc 59 (5): 593-599
  • Twomey M, Downey G, Mcnulty PB. 1995. The potential of NIR spectroscopy for the detection of the adulteration of orange juice. J Sci Food Agr 67 (1): 77-84.
  • Contal L, Leon V, Downey G. 2002. Detection and quantification of apple adulteration in strawberry and raspberry purees using visible and near infrared spectroscopy. J Near Infrared Spec 10 (4): 289–299.
Toplam 59 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Mustafa Fatih Ertugay Bu kişi benim

Mehmet Başlar Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2011
Yayımlandığı Sayı Yıl 2011 Cilt: 36 Sayı: 1

Kaynak Göster

APA Ertugay, M. F. ., & Başlar, M. . (2011). Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi. Gıda, 36(1), 49-54.
AMA Ertugay MF, Başlar M. Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi. GIDA. Şubat 2011;36(1):49-54.
Chicago Ertugay, Mustafa Fatih, ve Mehmet Başlar. “Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi”. Gıda 36, sy. 1 (Şubat 2011): 49-54.
EndNote Ertugay MF, Başlar M (01 Şubat 2011) Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi. Gıda 36 1 49–54.
IEEE M. F. . Ertugay ve M. . Başlar, “Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi”, GIDA, c. 36, sy. 1, ss. 49–54, 2011.
ISNAD Ertugay, Mustafa Fatih - Başlar, Mehmet. “Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi”. Gıda 36/1 (Şubat 2011), 49-54.
JAMA Ertugay MF, Başlar M. Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi. GIDA. 2011;36:49–54.
MLA Ertugay, Mustafa Fatih ve Mehmet Başlar. “Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi”. Gıda, c. 36, sy. 1, 2011, ss. 49-54.
Vancouver Ertugay MF, Başlar M. Gıdaların Kalite Özelliklerinin Belirlenmesinde Yakın Kızılötesi (NIR) Spektroskopisi. GIDA. 2011;36(1):49-54.

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