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Development of a Portable Quality Evaluation System for Bee-honeys by Using Near Infrared Spectroscopy
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 2,  2011, pp.156-164
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.2.156
 Title & Authors
Development of a Portable Quality Evaluation System for Bee-honeys by Using Near Infrared Spectroscopy
Choi, Chang-Hyun; Kim, Jong-Hun; Kwon, Ki-Hyun; Kim, Yong-Joo;
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 Abstract
This study was conducted to develop a portable quality evaluation system of bee-honey by near infrared spectroscopic technique. Two kinds of bee-honeys from acacia and polyflower sources were tested in this study. The system consists of power supply, tungsten-halogen lamp, detector, and optical fiber probe. Performance of the system was analyzed by comparing the prediction accuracy of the laboratory spectrophotometer. Total of 346 spectra was divided into a calibration set and a prediction set. The PLS (Partial Least Squares) models were developed to predict the quality parameters of bee-honeys. Reflectance spectra, moisture contents, ash, invert sugar, sucrose, F/G ratio, HMF(hydroxy methyl furfural), and ratio of honeys were measured. The PLS models of the laboratory spectrophotometer showed good relationships between predicted and measured quality parameters of honeys in the wavelength range of 1.100~2.200 nm. The PLS analysis of the portable quality evaluation system showed good relationships between predicted and measured quality parameters of honeys in the wavelength range of 1.100~1.300 nm and 1.400~1.700 nm. The results showed the feasibility of the portable quality evaluation system to determine the quality parameters of bee-honey in the field during harvesting.
 Keywords
Bee-honey;Near infrared spectroscopy;Portable quality evaluation system;
 Language
Korean
 Cited by
1.
국내 유통되는 벌꿀의 품질특성,김재영;송하연;문진아;신민홍;백승화;

한국식품과학회지, 2014. vol.46. 4, pp.432-437 crossref(new window)
1.
Quality Properties of Honey in Korean Commercial Markets, Korean Journal of Food Science and Technology, 2014, 46, 4, 432  crossref(new windwow)
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