To reduce model complexity and ensure the generalization of classification models, a moving-window technique was combined with partial least squares discrimination analysis (PLSDA) to select the most informative wavelength intervals for classification.Ģ.3. To highlight the spectral difference caused by dampening, different data preprocessing methods were compared to select the most suitable and effective one to reduce the irrelevant spectral variations. The objective of this paper was to investigate the feasibility of using NIR spectroscopy and chemometrics to distinguish the dampened WLS objects from the regular WLS. Moreover, NIR is nondestructive and thus is suitable for analyzing a large number of WLS samples from supermarket shelf and small retailers. NIR has some advantages over traditional chemical analysis, including less sample pretreatments, being fast and economical, simultaneous multicomponent characterization or analysis, and the feasibility for online analysis. Therefore, it is necessary to develop a rapid and effective method to distinguish the dampened WLS from the regular WLS.Īs a promising alternative approach to the traditional analytical techniques, near-infrared (NIR) spectrometry, when combined with chemometrics, has demonstrated great potential for rapid analysis of food products. However, because the labor is expensive and it is time-consuming to manually sort out the dampened WLS, most producers will just get rid of the seriously dampened and mildewy WLS and prefer to mix and sell the regular and dampened WLS together to get a good price. Such dampened and redried WLS should be sorted out and sold as lower-grade products. Although producers and sellers usually will redry the seeds and recover the appearance by some physical or/and chemical processing, the taste and quality of dampened WLS can no longer be recovered. Because the processing of fresh WLS can be nonuniform for all seeds in a batch, some WLS cannot be fully dried. Dampening can also occur during processing. Unfortunately, lotus is mainly cultivated in a humid climate and dried WLS tends to absorb moisture in the air. Moreover, if the dried WLS has been contacted with moisture for a long time, the quality and taste of WLS can be significantly degraded. The quality of WLS is determined mainly by the origin, variety, ripeness, size of seeds, and the processing. White lotus seeds (WLS) are bare kernels and are much more usually used than red lotus seeds. Honglianzi is harvested when the seed head of the lotus is ripe or nearly ripe and Bailianzi is harvested when the seed head is still fully green, but with almost fully developed seeds. There are two types of lotus seeds in China, namely, red (Honglianzi) and white (Bailianzi). Pharmacological experiments indicate that lotus seeds have strong antipyretic, cooling, astringent, demulcent, antioxidant properties, as well as scavenging effects on reactive nitrogen species. Lotus seeds have also been used to treat tissue inflammation, cancer, diuretics, and some skin diseases in Ayurveda and traditional Chinese medicines. Recent investigations have demonstrated that lotus seeds contain many nutritional and bioactive substances, such as phospholipids, proteins, amino acids, vitamins, sugars, essential minerals, alkaloids, and flavonoids. Lotus seed (Lianzi in Chinese) is widely consumed as a valuable functional food in China for soups, congee, pastries, and other dishes. The most important reason for its current widespread planting is the consumption of lotus roots and seeds. Virtually all parts of lotus, such as its seeds, rhizomes, leaves, flowers, and stamens, are consumed worldwide. Lotus has been cultivated for thousands of years in China and nowadays it is widely grown and common in India, Thailand, South Korea, Japan, Australia, and the US. Lotus ( Nelumbo nucifera Gaertn.) is an aquatic perennial from family Nelumbonaceae.
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