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Chih-An Lin_0418'13.pdf (1.66 MB)

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APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES

Lin, Chih-An
http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831

Abstract Details

2013, Master of Science, Ohio State University, Food Science and Technology.
Ready-to-eat (RTE) breakfast cereals and chocolate type product represent leading market segments for the confectionary and snack industries generating $83.2 billion and $24.5 billion in 2010, respectively. In both products, monitoring quality is critical for consumer acceptance and thus our objective was to develop a rapid, easy to operate and reliable detection method for monitoring shells levels in cacao nibs and determine sucrose content in breakfast cereal products. For the chocolate industry, the winnowing processing step is important for removing the shells from nibs of cacao bean because the shells are bitter and will affect the quality of chocolate. Similarly, sucrose coating of breakfast cereals is used to enhance the flavor and attractiveness of the final product but there is a need for monitoring its levels to meet consumer health concerns associated with sugar consumption. The detection of cacao shells in nibs and sucrose in breakfast cereal was done by using handheld and portable Fourier transform infrared (FT-IR) spectroscopy units because it provides reliable, simple, and rapid properties used as component analysis detection technique. Partial Least Squares Regression (PLSR) was used to analyze the spectral data and construct separate calibration models for prediction of (1) cacao shells in nibs and (2) sucrose levels in breakfast cereals. The performance results of cacao calibration model are presented as standard error of cross validation (SECV) and correlation coefficient (r). The handheld NIR system showed similar performance to a FT-NIR benchtop equipped with an integrating sphere accessory with SECV of 0.71% for predicting shell content in cacao nibs (r=0.98). For cereal samples, the performance of sucrose content calibration models gave a SECV of 1.57 (r=0.94) by using a mid-infrared (MIR) portable instrument, and a SECV of 1.74 (r=0.92) by using a handheld NIR portable instrument. Our results support the application of handheld NIR and portable MIR spectrometers for close-to-real-time analysis of shells in cacao nibs and sucrose levels in breakfast cereals providing simple, rapid and reliable prediction for quality assurance.
Luis Rodriguez-Saona (Advisor)
Sheryl Barringer (Committee Member)
Lynn Knipe (Committee Member)
66 p.
Food Science

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Citations

  • Lin, C.-A. (2013). APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831

    APA Style (7th edition)

  • Lin, Chih-An. APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES. 2013. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831.

    MLA Style (8th edition)

  • Lin, Chih-An. "APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES." Master's thesis, Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366288831

    Chicago Manual of Style (17th edition)

osu1366288831
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© 2013, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.