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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (2): 184-190.doi: 10.13305/j.cnki.jts.2016.02.009

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Nondestructive Measurement of Moisture of Black Tea in Drying Process Based on Near Infrared Spectroscopy

CHEN Lin1,2, DONG Chunwang1,*, GAO Mingzhu1,2, YE Yang1   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineering of Zhejiang Province, National Engineering Technology Research Center of Tea Industry, Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Hzngzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2016-01-12 Online:2016-04-15 Published:2019-08-23

Abstract: Moisture is an important index of tea drying effect and quality. To understand rapid detection of moisture in black tea, a nondestructive testing method was proposed based on near infrared spectroscopy (NIR). The diffuse reflectance spectra of 226 tea samples were scanned in the range of 1 000-1 799 nm. These samples were from 6 drying processes. Moisture contents of samples were immediately measured after spectral scanning. The original spectrum data were proposed by the Standard Normal Variate Transformation (SNVT). Two regression algorithms including Partial Least Square (PLS) and Synergy Interval Partial Least Square (siPLS) were used to develop models for determination of moisture contents respectively. The result showed that both models had high accuracy, but the performance of model with siPLS was better. It contained 13 spectral intervals combined with 4 subinterval and 6 principal component factors. The root mean square for prediction (RMSEP) and the correlation coefficient (Rp) reached 0.0395 and 0.9593, respectively. It showed that it is feasible to measure moisture content of black tea during drying process.

Key words: black tea, moisture content, near infrared spectroscopy, model

CLC Number: