title: [Study on component detection of cheese wrapped by polyethylene film based on NIRS].
abstract: The possibility of direct determination of fat and protein of wrapped cheese by near infrared spectroscopy was studied. The influences of polyethylene film on the spectra were discussed in order to detect the components of wrapped cheese. And the influences were eliminated using Norris derivation filter pretreatment means. The models for fat and protein of wrapped cheese were calibrated by partial least squares regression (PLS) following eliminating outline, spectral pretreatment, and PLS factors optimization. The best models gave standard errors for calibration of 0.240 and 0.355, standard errors for prediction of 0.326 and 0.219, and correlation coefficients of 0.928 and 0.952 for fat and protein of wrapped cheese, respectively. The results showed no difference from those by non-wrapped cheese's models, and were better than wrapped cheese's models without Norris derivation filter pretreatment. Based on the results, it was concluded that near infrared spectroscopy is a reliable, accurate and fast method for non-invasive measurement of wrapped cheese fat and protein.
authors.affiliation: College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China. pifuwei@sohu.com
authors.forename: Fu-wei
authors.initials: FW
authors.lastname: Pi
authors.forename: Jia-hua
authors.initials: JH
authors.lastname: Wang
authors.forename: Xu-dong
authors.initials: XD
authors.lastname: Sun
authors.forename: Dong-hai
authors.initials: DH
authors.lastname: Han
mesh_terms: D002611:Cheese / Q000032:analysis*; D018857:Food Packaging; D020959:Polyethylene / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared
chemical_list: D020959:Polyethylene