Method for measuring moisture content in rice through near infrared spectroscopy based on SiPLS

A near-infrared spectroscopy and near-infrared technology, which is applied in the field of determining the moisture content in rice by near-infrared spectroscopy, can solve the problems of rice viscosity increasing, affecting the quality of eating, and losing elasticity, so as to achieve accurate detection results, save calculation time, The effect of saving resources

Inactive Publication Date: 2019-01-15
HUNAN RICE RES INST
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Problems solved by technology

[0003] Moisture content is also an important indicator to evaluate the taste and quality of rice. Rice with low moisture content will caus

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  • Method for measuring moisture content in rice through near infrared spectroscopy based on SiPLS
  • Method for measuring moisture content in rice through near infrared spectroscopy based on SiPLS
  • Method for measuring moisture content in rice through near infrared spectroscopy based on SiPLS

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Embodiment Construction

[0028] The present invention is described in further detail now in conjunction with accompanying drawing and embodiment, and these accompanying drawings all are simplified schematic diagrams, only illustrate the basic method structure of the present invention in a schematic manner, so it only shows the method configuration relevant to the present invention.

[0029] Such as Figure 1-5 Shown, a kind of method based on SiPLS near-infrared spectroscopy to measure moisture content in rice, comprises the steps:

[0030] 1. The rice sample is prepared, and the chemical value of the moisture in the rice is determined by the direct drying method.

[0031] 2. The collection of near-infrared spectra, the sampling method is the diffuse reflection of the integrating sphere, and the number of sampling points is 1154.

[0032] 3. Adopt three different methods of removing abnormal samples: Hotelling T2 statistical method, X-Y residual analysis method and 3D view analysis method to remove s...

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Abstract

The invention discloses a method for measuring moisture content in rice through near infrared spectroscopy based on SiPLS. The method comprises the following steps: rejecting an abnormal sample by adopting a X-Y residual analysis method, selecting a correction set sample and a prediction set sample by applying a classical Kennard-Stone method, performing preprocessing optimization on the near infrared spectrum by utilizing a second-order derivative, dividing the spectrum into 25 sub-intervals by adopting the SiPLS method, jointly establishing a moisture model in the rice by utilizing the 3rd,the 9th, the 18th and the 20th sub-intervals, wherein the correction set determination coefficient is 0.9573, and the mean-square root error of the correction set is 0.3886. 40 verification set samples are used for verifying a calibration model, the prediction correlation coefficient achieves 0.9625, and the average prediction recovery rate is 100.27%, so that the model has good prediction capacity. Compared with the full-spectrum modelling, the model established adopting the SiPLS method is not only simple, but also the prediction precision of the model is improved. The method disclosed by the invention can be used for quickly measuring the moisture content in the rice as an accurate, nondestructive and environment-friendly detection measure.

Description

technical field [0001] The invention relates to the technical field of detection, in particular to a method for determining the water content in rice by a near-infrared spectroscopy method based on a combined interval partial least square method (SiPLS). Background technique [0002] The water content of rice is directly related to the storage safety of rice. Since there is no protection of the shell, rice is very easy to absorb water and get damp in the environment during storage, which will accelerate the aging and moldy deterioration of rice grains. Water monitoring is very necessary. [0003] Moisture content is also an important indicator for evaluating the taste and quality of rice. Rice with low moisture content will cause surface cracks after cooking, which will increase the viscosity of the rice and lose its elasticity, thereby affecting the eating quality. Therefore, how to make the water content of rice find a balance point between safe storage and eating quality...

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Application Information

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IPC IPC(8): G01N21/3563G01N21/359
CPCG01N21/3563G01N21/359
Inventor 苗雪雪苗莹龚浩如陶曙华陈英姿陈祖武
Owner HUNAN RICE RES INST
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