The Determination of Rice gel Consistency by Near Infrared Spectroscopy Used Partial Least Squares Methods

摘要

The gel consistency (GC) is one of the important cooking and eating characteristics of rice. The testing method of rice GC by near infrared spectroscopy (NIR) is developed, and the prediction models of rice GC is set up based on the partial least squares (PLS) methods. Sixty spectrum of rice samples were calibrated for the GC of rice. It shows that the correlation coefficient between the evaluation of PLS and of chemical method is 0.95, and standard error of calibration (SEC) is 0.66. To validate the calibration, an independent set of 41 rice samples of the same type was used. The correlation coefficient is 0.92, and standard error of validation is 0.78.