近红外光谱法检测小麦粉中水分、灰分含量的优势  

Determination of Moisture and Ash Content in Wheat Flour by Near Infrared Spectroscopy

作　　者：郭思思 Guo Sisi(Hebei Global Testing Technologies Limited Company,Shijiazhuang 050000,China)

机构地区：[1]河北泰斯汀检测技术服务有限公司,河北石家庄050000

出　　处：《现代食品》2020年第18期140-141,150,共3页Modern Food

摘　　要：近红外光谱检测手段是一种无损样品、操作简单、检测快速的检测手段,在成品检测和在线检测中都据有优势。水分、灰分是小麦粉重要的检测指标,它们会影响小麦粉的品质,而生产线上每天都会生产大量产品,采用常规方法无法满足实时监测的需求,而近红外光谱仪可以很好的解决这一问题,快速对瞬时样进行检测,及时了解小麦粉的变化。通过近红外光谱法和常规检测方法的比较表明,近红外光谱检测方法可以快速得出检测结果,从而可以及时对生产进行调整,保证产品质量。Near infrared spectroscopy(NIRS)is a nondestructive,easy to operate and fast detection method for samples.It has an exclusive advantage in both finished product detection and online detection.Moisture,ash content of wheat flour is important to detect indicators,they influence the quality of wheat flour,and every day there are many different products on production line production at the same time,the conventional method can’t satisfy real-time monitoring,and near infrared spectrometer can solve this,good fast to test the instantaneous sample,timely understanding of wheat flour production change.Through the comparison of the two,it can be shown that the near-infrared spectrum detection method can quickly obtain the detection results,so as to timely adjust the production,ensure the product quality and smooth production.

关 键 词：近红外光谱法 小麦粉 水分 灰分 优势 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]