Achata Eva, Esquerre Carlos, O'Donnell Colm, Gowen Aoife
School of Biosystems Engineering, University College Dublin, Dublin 4, Ireland.
Molecules. 2015 Feb 3;20(2):2611-21. doi: 10.3390/molecules20022611.
Moisture content and water activity are key parameters in predicting the stability of low moisture content products. However, conventional methods for moisture content and water activity determination (e.g., loss on drying method, Karl Fischer titration, dew point method) are time consuming, demand specialized equipment and are not amenable to online processing. For this reason they are typically applied at-line on a limited number of samples. Near infrared hyperspectral chemical imaging is an emerging technique for spatially characterising the spectral properties of samples. Due to the fast acquisition of chemical images, many samples can be evaluated simultaneously, thus providing the potential for online evaluation of samples during processing. In this study, the potential of NIR chemical imaging for predicting the moisture content and water activity of a selection of low moisture content food systems is evaluated.
水分含量和水分活度是预测低水分含量产品稳定性的关键参数。然而，测定水分含量和水分活度的传统方法（如干燥失重法、卡尔费休滴定法、露点法）耗时较长，需要专门的设备，且不适用于在线处理。因此，它们通常在离线状态下应用于有限数量的样品。近红外高光谱化学成像是一种用于对样品光谱特性进行空间表征的新兴技术。由于能够快速采集化学图像，许多样品可以同时进行评估，从而为加工过程中样品的在线评估提供了可能。在本研究中，评估了近红外化学成像预测一系列低水分含量食品体系的水分含量和水分活度的潜力。
