基于PLSR及红外光谱技术的冻干过程诺丽果粉水分含量预测

发布时间：2018-07-20 17:45

【摘要】：以经喷雾干燥加工的水分含量为15.33%的诺丽果粉为原料,采用真空冷冻干燥机干燥不同时间后,获得不同含水量(0.44%~9.00%)的样本,并结合偏最小二乘回归分析(PLSR)建立诺丽果粉在真空冷冻干燥过程中水分含量与红外光谱的定量模型。试验结果表明,水分的红外光谱吸收峰出现在1 640cm~(-1)左右;冷冻干燥的时间越长,诺丽果粉水分含量越少,吸收峰值越弱。水分含量在0.44%~9.00%时,所建PLSR预测模型的决定系数为0.91,交互验证均方根误差为0.62;而水分含量在5.00%~9.00%时,所建PLSR预测模型的决定系数为0.98,交互验证均方根误差为0.26。说明该方法可用于真空冷冻干燥过程中诺丽果粉水分含量(0.44%~9.00%)的快速预测,且当水分含量为5.00%~9.00%时,模型准确度更高。
[Abstract]:The samples of different moisture content (0.449.00%) were obtained after drying by vacuum freeze-drying machine for different time using Noli fruit powder with 15.33% moisture content processed by spray drying. Combined with partial least squares regression analysis (PLSR), a quantitative model of moisture content and infrared spectrum of Nori fruit powder during vacuum freeze-drying was established. The results showed that the infrared absorption peak of water appeared at about 1 640 cm ~ (-1), and the longer the freeze drying time was, the less the moisture content of Nori fruit powder was and the weaker the absorption peak value was. When the water content is 0.44 ~ 9.00, the determination coefficient of PLSR prediction model is 0.91and the root-mean-square error of cross-validation is 0.62.The determination coefficient of PLSR prediction model is 0.98 and the root-mean-square error of cross-validation is 0.26 when water content is 5.00~ 9.00. The results show that the method can be used to predict the moisture content of Nolie fruit powder (0.44% 9.00%) in the vacuum freeze-drying process, and the accuracy of the model is higher when the moisture content is 5.00 ~ 9.00%.
【作者单位】：海口市热带特色药食同源植物研究与开发重点实验室;海南师范大学化学与化工学院;海南南派实业有限公司;
【基金】：海南省社会发展专项项目(编号:2015sf11) 海口市应用技术研究与开发项目(编号:2016013) 国家自然科学基金(编号:81360478) 国际合作项目(编号:2014DFA4085)
【分类号】：O657.3;TS255.7

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