Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy

Giunchi, Alessandro; Berardinelli, Annachiara; Ragni, Luigi; Fabbri, Angelo; Silaghi, Florina Aurelia

doi:10.1016/j.jfoodeng.2008.04.013

Cited by 75 publications

(48 citation statements)

References 22 publications

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“…PLS-DA was used in order to classify panax according to the spectra (Giunchi et al 2008). Loading weights and regression coefficients of PLS-DA models were used to propose the effective wavelengths of the spectra (Wu et al 2008a).…”

Section: Partial Least Squares Discriminant Analysismentioning

confidence: 99%

Nondestructive Differentiation of Panax Species Using Visible and Shortwave Near-Infrared Spectroscopy

Chen

et al. 2009

Food Bioprocess Technol

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Visible and short-wave near-infrared (Vis-SWNIR) spectroscopy was investigated to differentiate species of panax, including American Panax quinquefoliumI, Chinese Panax quinquefolium, and Chinese Panax ginseng. Principal component analysis (PCA) was applied before least-square support vector machine (LS-SVM) modeling, and the vast points of the spectral data (376-1,025 nm) were effectively reduced. PCA-LS-SVM differentiated species with 100% correct classification rate for the tested samples. In addition, effective wavelengths were selected according to modeling power, discrimination power, regression coefficients, loading weights, and genetic algorithms, respectively. The optimal and simplified LS-SVM model with 100% correct classification rate was achieved using the effective wavelengths selected by genetic algorithms. The results showed that Vis-SWNIR spectroscopy technique can be applied as a high accuracy and fast way for the qualitative discrimination of herb species.

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Section: Partial Least Squares Discriminant Analysismentioning

confidence: 99%

Nondestructive Differentiation of Panax Species Using Visible and Shortwave Near-Infrared Spectroscopy

Chen

et al. 2009

Food Bioprocess Technol

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“…Giunchi et al [16] investigated the NIR reflectance for qualitative measurement of egg freshness according to the days of storage. Predictive models showed R 2 values up to 0.722, 0.789 and 0.676 for theair cell height, thick albumen heights and the Haugh unit, respectively.…”

Section: Introductionmentioning

confidence: 99%

Valuation techniques the freshness of poultry eggs

Tsarenko¹,

Popov²,

Paronyan³

et al. 2017

Engineering for Rural Development

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Abstract.Comparative characteristics of different methods for estimation of freshness of eggs are presented: by the air chamber size; reducing the weight of eggs; mobility yolk; protein consistency; the index of albumen and yolk; and other indicators. The advantage of assessment eggs by freshness index, actual density to the initial density (fresh eggs) is described. The initial density is determined by elastic deformation of the shell, which does not change during storage of eggs. A table has been developed to determine the initial density by elastic deformation. The notion "hydro-density" (in mg·cm -3 ) is introduced; the mass of an egg in distilled water did not change the volume during storage. "Hydro-density" is a simplified expression of density: 1085 g·cm -3 equals to 85 mg·cm -3 . The freshness index varies from 100 to 0 % (the egg floats in water). It is proposed that if eggs have the freshness index 88 % they are considered as dietary eggs, which have 64 % -as table eggs; that corresponds to daily shrinkage of eggs not more than 0.17-0.14 %. The valuation technique of eggs by the freshness index is objective, it does not require opening the eggs and can be used for quality control of food and hatching eggs.Keywords: "hydro-density", egg, freshness of eggs. IntroductionThe egg is the best source of amino acids, which the UN FAO adopted as the standard [1]. However, an egg is a highly unsustainable biological stuff, because of a huge variety of nutrients and biologically active substances enclosed in a small package. These substances are suspension systems that facilitate interaction between them and progress in inevitable reactions. Moreover, through the pores of the eggshell inside the egg aggressive oxygen and various bacteria penetrate. In this regard, the egg quickly loses its freshness, gets old and becomes unfit for food purposes or reproduction (incubation) [2]. The aging process starts immediately after laying eggs [3]. Dissolved carbon dioxide in protein (average 3.5 mg per day) exits through the pores of the shell from the egg in the first days. With loss of CO 2 the protein pH (from 7.6 to 9.2) significantly increases. This leads to rapid destruction of the gel consistency of the protein dense layer [4][5][6]. An aging egg accompanied by loosening shell of yolk is up to rupture. The old egg lost its protective reserves, exposed various kinds of bacteria and fungi leading to its final damage [4; 5; 7].For successful effort to contain aging and to preserve freshness of eggs it is necessary to assess its "age" objectively. There are several methods of estimating the age of eggs, one of them onto the intact egg, the others after its autopsies.Currently, many researches have been focused on egg quality examination. For example, different non-destructive techniques for automatically detecting cracks, dirt and blood spots have been investigated [9][10][11]. Although these criteria could be useful as exclusion criteria in an on-line system, they could not demonstrate the internal quality of eggs. The...

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“…Partial least square regression is one of the most common multivariate regression methods, and its discriminant analysis application, partial least squares discriminant analysis (PLS-DA), has also been frequently used in agricultural engineering (Giunchi et al, 2008;Almeida et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Non-Destructive Sorting Techniques for Viable Pepper (Capsicum annuum L.) Seeds Using Fourier Transform Near-Infrared and Raman Spectroscopy

Seo¹,

Ahn²,

Lee³

et al. 2016

Journal of Biosystems Engineering

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Purpose: This study examined the performance of two spectroscopy methods and multivariate classification methods to discriminate viable pepper seeds from their non-viable counterparts. Methods: A classification model for viable seeds was developed using partial least square discrimination analysis (PLS-DA) with Fourier transform near-infrared (FT-NIR) and Raman spectroscopic data in the range of 9080-4150 cm -1 (1400-2400 nm) and 1800-970 cm, respectively. The datasets were divided into 70% to calibration and 30% to validation. To reduce noise from the spectra and compare the classification results, preprocessing methods, such as mean, maximum, and range normalization, multivariate scattering correction, standard normal variate, and 1 st and 2 nd derivatives with the Savitzky-Golay algorithm were used. Results: The classification accuracies for calibration using FT-NIR and Raman spectroscopy were both 99% with first derivative, whereas the validation accuracies were 90.5% with both multivariate scattering correction and standard normal variate, and 96.4% with the raw data (non-preprocessed data). Conclusions: These results indicate that FT-NIR and Raman spectroscopy are valuable tools for a feasible classification and evaluation of viable pepper seeds by providing useful information based on PLS-DA and the threshold value.

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Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy

Cited by 75 publications

References 22 publications

Nondestructive Differentiation of Panax Species Using Visible and Shortwave Near-Infrared Spectroscopy

Nondestructive Differentiation of Panax Species Using Visible and Shortwave Near-Infrared Spectroscopy

Valuation techniques the freshness of poultry eggs

Non-Destructive Sorting Techniques for Viable Pepper (Capsicum annuum L.) Seeds Using Fourier Transform Near-Infrared and Raman Spectroscopy

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