Cheng-ke WANG, Ze-xiang ZHANG, Xiao-wei HUANG, Xiao-bo ZOU, Zhi-huang LI, Ji-yong SHI. Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3549
- Spectroscopy and Spectral Analysis
- Vol. 40, Issue 11, 3549 (2020)
Fig. 1. Effect of material to liquid ratio on moisture and protein content of tofu (a), Effect of material to liqurd ratio on the texture properties of tofu (b)
Fig. 2. Spectra of samples under different conditions
(a): Soybean milk; (b): Hot soybean milk; (c): Gel; (d): Tofu
(a): Soybean milk; (b): Hot soybean milk; (c): Gel; (d): Tofu
Fig. 3. Characteristic wavelength ((a) soybean milk; (c) hot soybean milk; (e) gel; (g) tofu) and wavelength distribution ((b) soybean milk; (d) hot soybean milk; (f) gel; (h) tofu) selected by SPA method
Fig. 4. Visualization images of water-content distribution (a) and protein content distribution (b)
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Table 1. The prediction results of water and protein content by using PLSR and PCR models
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Table 2. Prediction results of PLSR model using characteristic wavelengths
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