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Abstract
Free fatty acids (FFAs) are an important indicator of the freshness and quality of rice. In this study, the vibration response of C‐H chemical bonds (‐CH3, ‐CH2, H‐C = C‐H) of FFAs in the near‐infrared region was determined by analyzing the standard reagent. In addition, the spectral data of different physical forms of rice and chemometrics, such as partial least squares (PLS), synergy interval‐PLS,...
Abstract
A key feature of food fraud is the use of a lower value ingredient to imitate an authentic product. This study was based on near‐infrared spectroscopy (NIRS) analysis technology, partial least squares discriminant analysis (PLS‐DA), and a support vector machine (SVM) to detect whether high‐quality rice was mixed with other varieties of rice. As an aid to qualitative discrimination, PLS was...
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