Construction of calibration model for sweetness degree on fructose using the Fourier-transform near-infrared spectroscopy and singular value decomposition analysis

Abstract

Measuring the sweetness degree of fruit generally performed by refractometer with sweetness degree expresses in 0Brix. Brix meters measure sample sweetness within seconds and are easy to operate; yet it can’t differentiate composition of sugar contents (glucose, fructose, sucrose). Sugar absorption appears on near-infrared region so that Fourier-transform near-infrared spectroscopy enables us to measure sugar spectrum of near-infrared absorption for different kind of sugar. This research reports the model of sweetness degree’s measurement using fructose and their various concentration of 0 -10 grams each in 100 grams of solutions. Singular value decomposition (SVD) analysis technique was used in constructing the ideal data training based on the measurement of spectrum for 15 kinds of concentrations. Validation inspections show that fructose and concentration predicted by the technique of Fourier-transform near-infrared spectroscopy and SVD analysis showed the high level of consistency to that of actual one. Thus, technique of Fourier-transform near-infrared spectroscopy with SVD analysis can be used to predict fructose concentration.