Application of NIR Spectral Standardization Based on Principal Component Score Evaluation in Wheat Flour Crude Protein Model Sharing

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left">NIR spectrometers</td><td class="align_center">Manufacturer</td><td class="align_center">Spectroscopic principle</td><td class="align_center">Wavelength/nm</td><td class="align_center">Wavelength interval/nm</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">S450</td><td class="align_center">Shanghai Lengguang Technology Co., Ltd.</td><td class="align_center">Dispersive scanning</td><td class="align_center">900 ∼ 2 500</td><td class="align_center">2</td></tr><tr><td class="align_left">N500</td><td class="align_center">Jinan Hanon future Technology Co., Ltd.</td><td class="align_center">Fabry–Perot interferometer</td><td class="align_center">1 550 ∼ 1 950</td><td class="align_center">2</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Spectral wavelength range and sampling interval of NIR spectrometers.</div>

Journal of Food Quality

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Table 2

Table 2: Application of NIR Spectral Standardization Based on Principal Component Score Evaluation in Wheat Flour Crude Protein Model Sharing 