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Updated: Jul 19, 2026

O-cresol Concentration Online Measurement Based On Near Infrared Spectroscopy Via Partial Least Square Regression
Published on: November 8, 2019
[Detection of tofu hardness by near infrared spectroscopy]
Dong-Hai Han1, Chao Lu, Zhao-Hui Wen
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Abstract:
The possibility of determination of tofu hardness by near infrared spectroscopy (NIR, 833-2500 nm) was studied. The influences of water content and protein content on the spectra were discussed, in order to detect the hardness. The models of Tofu hardness were calibrated by partial least squares regression (PLS) after eliminating outline, spectra pretreatment, and wavelength optimization (r = 0.994, RMSEC = 0.391%, RMSEP = 0.416%, RSD = 2.27%). All of the results were better than those by sense assessing method.
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