基于数字微镜装置的近红外光谱仪快速准确预测家禽饲料质量属性的评价

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2022-11-01 DOI:10.1016/j.nfs.2022.11.002
Umachandi Mantena , Sourabh Roy , Ramesh Datla
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引用次数: 0

摘要

在这项研究中,我们提出并评估了一种基于数字微镜(DMD)的ELICO近红外光谱仪(NIRS),用于低成本预测家禽饲料中豆粕中的水分、蛋白质和脂肪含量,并将结果与Bruker近红外光谱仪进行了比较。采用预处理、偏最小二乘回归(PLSR)方法和湿化学方法在两台仪器上建立预测模型,分别选用水分变化为9-16%、蛋白质变化为41-51%、脂肪变化为0.7-3.0%的大豆样品。我们发现1410 ~ 1470 nm、1470 ~ 1560 nm和1100 ~ 1400 nm分别是精确检测水分、蛋白质和脂肪的敏感波长范围。实验结果表明,ELICO近红外光谱的相关系数(R2)、均方根误差(RMSE)、相对性能决定因素(RPD)和距离误差率(RER)分别为0.89、0.77%、3.2和8.5;0.84、1.03%、2.7、9.7;水分、蛋白质和脂肪分别为0.86、0.29%、2.7和7.8。水分、蛋白质和脂肪的最大标准差分别为0.006、0.005和0.006。Bruker NIRS显示,R2、RMSE、RPD和RER分别为0.83、1.03%、2.4和6.4;0.89,0.75%, 3.0, 13.5;豆粕的水分、蛋白质和脂肪含量分别为0.74、0.31%、2.7和7.6。此外,将原型结果与先前使用各种技术完成的研究进行了比较。因此,ELICO近红外光谱具有良好的性能值,符合可接受的范围,并且预测结果与湿化学方法具有良好的相关性,与Bruker近红外光谱相似。ELICO原型可以可靠地估计各种饲料成分,并且作为现场和实验室仪器具有很大的潜力,允许小型到大型工业,零售商和教育机构以低成本使用它。
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Evaluation of a digital micro-mirror device based near-infrared spectrometer for rapid and accurate prediction of quality attributes in poultry feed

In this study, we proposed and evaluated a digital micro-mirror (DMD) based ELICO near-infrared spectrometer (NIRS) for predicting moisture, protein, and fat content in soya meal for poultry feed at a low cost and compared the results to those of the Bruker NIRS. Preprocessing, partial least squares regression (PLSR) methods, and the wet chemical method were used to develop prediction models on both instruments by using soya samples with moisture variations of 9–16%, protein variations of 41–51%, and fat variations of 0.7–3.0%. We found that the wavelength ranges of 1410–1470 nm, 1470–1560 nm, and 1100–1400 nm are sensitive wavelength ranges for the precise detection of moisture, protein, and fat, respectively. The experiment results of ELICO NIRS showed that the correlation coefficient (R2), root mean square error (RMSE), relative performance determinant (RPD), and range error ratio (RER) were 0.89, 0.77%, 3.2, and 8.5; 0.84, 1.03%, 2.7, and 9.7; and 0.86, 0.29%, 2.7, and 7.8 for moisture, protein, and fat, respectively. The maximum standard deviation was 0.006, 0.005, and 0.006 found for moisture, protein, and fat, respectively. Bruker NIRS showed that the R2, RMSE, RPD, and RER were 0.83, 1.03%, 2.4, and 6.4; 0.89,0.75%, 3.0, and 13.5; and 0.74, 0.31%, 2.7, and 7.6 for moisture, protein, and fat content of soya meal, respectively. Further, the prototype outcomes were compared with the previous studies done with various techniques. As a result, the ELICO NIRS has a good figure of merit that fits within an acceptable range, and the prediction findings were well correlated with the wet chemistry method, performed similarly to Bruker NIRS. The ELICO prototype can reliably estimate a wide range of feed ingredients and has a lot of potential as a field and laboratory instrument, allowing small-to-large industries, retailers, and educational institutions to use it at a low cost.

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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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