Prediction of moisture content of noni fruit powder by freeze-drying process based on PLSR and infrared spectroscopy

Authors

HE Yunxiao, Haikou Key Laboratory of Research and Development on Topical and Special Medicine and Edible Plant, Haikou, Hainan 571127, China; College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571127, China
ZHANG Xiaoqing, Haikou Key Laboratory of Research and Development on Topical and Special Medicine and Edible Plant, Haikou, Hainan 571127, China; College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571127, China
ZHANG Yang, Haikou Key Laboratory of Research and Development on Topical and Special Medicine and Edible Plant, Haikou, Hainan 571127, China; College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571127, China
LIU Hong, Haikou Key Laboratory of Research and Development on Topical and Special Medicine and Edible Plant, Haikou, Hainan 571127, China; College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571127, China; Hainan Nanpai Industri

Abstract

Noni powders with the moisture content of 15.33% were prepared from fresh noni fruit by spray drying, then vacuum freeze drying to obtain samples with moisture content (0.44%～9.00%) by different dying time respectively. Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established. The results showed that IR absorption peak of water appeared about 1 640 cm^-1, and the absorption peak was influenced by the freeze drying time. PLSR model with moisture content in range of 0.44%～9.00% in the noni fruit powder was also built, and the square of determination coefficient for prediction is 0.91, with the interactive authentication root mean square error (RMSECV) 0.62. However, the square of determination coefficient for prediction was 0.98, with the interactive authentication root mean square error (RMSECV) 0.26 in the model for moisture content in the noni fruit powder from 5.00% to 9.00%. It showed that the predicted value of moisture content was close to the measured value. The infrared spectroscopy could be used to detect the content of the water (0.44%～9.00%) in the noni fruit with high accuracy in the moisture content range from 5.00% to 9.00%.

Publication Date

10-28-2017

First Page

56

Last Page

59

DOI

10.13652/j.issn.1003-5788.2017.10.012

Recommended Citation

Yunxiao, HE; Xiaoqing, ZHANG; Yang, ZHANG; and Hong, LIU (2017) "Prediction of moisture content of noni fruit powder by freeze-drying process based on PLSR and infrared spectroscopy," Food and Machinery: Vol. 33: Iss. 10, Article 12.
DOI: 10.13652/j.issn.1003-5788.2017.10.012
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/12

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