Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration

Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition

“…The mean absorbance spectra of Brazilian traditional cheeses (Fig. 2) are comparable to those previously reported for other cheese types (Malegori et al, 2021;Reis et al, 2022;Medeiros et al, 2023). It is possible to observe different absorption bands in the visible (450 nm) and near infrared (970, 1150, 1210, 1230, 1390, 1450, 1500, 1526 and 1660-1690 nm) regions of the pre-processed spectra related to the main organic compounds present in cheese.…”

“…The selection of the informative region was performed by visual inspection of the spectrum, considering regions with higher peaks and differences TP TN TP + TN FP + FN between cheese samples. For the vis/NIR-HSI data, the spectrum was divided into two informative regions: 387 -780 nm (visible region) and 780 -1004 nm (infrared region); and in the NIRS and NIR-HSI data, were studied the regions of 1100 -1600 nm and 1050 -1350, 1600 -1680 nm (Medeiros et al, 2023). The iPLS was performed considering one wavelength per interval and limited to 10 intervals.…”

Classification of industrial tapioca starch hydrolysis products based on their Brix and dextrose equivalent values using near‐infrared spectroscopy

“…While Brix measurement based on refractometry is a rapid technique, NIR spectroscopy allows for the determination of the Brix and DE values simultaneously. A single NIR spectroscopy measurement can allow for both quantitative and qualitative analyses of multiple components in the samples 11,12 . This technique has already been successfully applied to differentiate authentic from adulterated honey containing maltose syrup or high fructose corn syrup 13 .…”