title: [Detection of tofu hardness by near infrared spectroscopy].
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.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Dong-Hai
authors.initials: DH
authors.lastname: Han
authors.forename: Chao
authors.initials: C
authors.lastname: Lu
authors.forename: Zhao-Hui
authors.initials: ZH
authors.lastname: Wen
authors.forename: Zhao-Xi
authors.initials: ZX
authors.lastname: Geng
mesh_terms: D016018:Least-Squares Analysis; D045730:Soy Foods / Q000032:analysis*; D013055:Spectrophotometry, Infrared / Q000379:methods*