Detection of factors affecting the acquisition of visible-near infrared fibre-optic probe spectra of commercial meat products

摘要

Near infrared (NIR) spectroscopic analysis of sliced and packaged dry fermented sausages was standardised in order to identify the main sources of error during the spectrum acquisition process. The aim of the study was to ascertain how many of the apparent critical factors (ACFs) were really significant key factors for spectrum acquisition. Using a (2{sub}(III)){sup}(7-4), Plackett-Burman experimental design, and enhancing resolution via a fold-over such as (2{sub}(IV)){sup}(7-4), seven ACFs were investigated to determine their effect on root mean square [RMS] values obtained using 15 combinations of spectral range and mathematical pre-treatment. The results showed that for the on-line control of products of this type, the spectrum acquisition process was not affected by the ACFs studied when using the whole spectral range of the instrument (400-2500 nm), with the first derivative and either of the scatter corrections examined here, since in these conditions control of factor variability proved unnecessary.