基于太赫兹时域光谱技术的饼干水分定量分析

The application of terahertz time domain spectroscopy in measuring moisture content of biscuits

中文关键词:  太赫兹时域光谱  饼干  频域  吸收系数

英文关键词:terahertz time-domain spectroscopy  biscuits  frequency domain  absorption coefficient

中文摘要:

      目的 探究太赫兹时域光谱(THz-TDS)技术无损检测饼干中水分含量的可行性, 为在线设备研发提供理论基础。方法 选取表面平整的薄片饼干样品, 利用透射模式, 通过对测得的时域谱、频域谱以及菲涅尔公式计算得到的折射率和吸收谱与饼干水分含量的化学值建立线性关系及模型, 进而对饼干中的水分含量进行了测定。 结果 吸收系数谱的偏最小二乘(PLS)模型相关系数为0.97518, 预测均方根误差为0.00595, 优于其他谱图的建模效果。结论 该技术可以用于测定饼干中的水分含量。

英文摘要:

      Objectives To explore the feasibility of terahertz time-domain spectroscopy in measuring moisture content of biscuits and provide a theoretical basis for the development of online devices. Methods In this study, the biscuit wafers with smooth surface ware selected as experimental sample and transmission mode of instrument was used. The moisture content of biscuits were determined by building the linear relationship between the spectrum (including time domain spectra, frequency domain spectra, refractive index and absorption coefficient spectrum) and chemical value. Results The correlation coefficient of partial least squares (PLS) model based on absorption coefficient spectrum was 0.97518 and RMSEP was 0.00595. Conclusion Moisture content in the biscuits can be measured by this technology.