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Study on the Alcohol Degree and pH during Chinese Rice Wine Fermentation Based on Vis/NIR

Author: LiFangZhou
Tutor: ChengFang
School: Zhejiang University
Course: Food Engineering
Keywords: Chinese rice wine alcohol pH NIR
CLC: TS262.4
Type: Master's thesis
Year: 2012
Downloads: 102
Quote: 0
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Abstract


Chinese rice wine is a kind of traditional alcoholic beverage in China. It is popular among consumers due to its high nutritional value. With the improvement of Chinese rice wine industrialized production technology, its production quality, labor costs and the cost of production has been highly concerned by companies. Quick non-destruct detection is used for indicators’measurement of Chinese rice wine fermentation processing quality. This measurement technology can improve the efficiency of Chinese rice wine production, and timely feedback fermentation information, which can guide the enterprises to prevent the development of production suffering large losses.In this research, fermenting mash from Chinese rice wine fermentation process is being prepared and studied. The alcohol degree and pH value are detected based on Near-Infrared Spectroscopy technology. We study both of static spectrum and dynamic spectrum in order to realize the real-time dynamic detection of physical and chemical indicators of rice wine in the fermentation process. It also provides theoretical basis for real-time dynamic detection of physical and chemical indicators of rice wine in the fermentation process. Conclusions are as follows:(1) In the study of static spectrum collection, alcohol degree multiplicative scatter correction preprocessing is done first for Partial least squares regression model. And then we get the best model which correlation coefficient is 0.974, Cross correlation coefficient is 0.900, Root mean square error of calibration is 0.0874 and Root mean square error of cross validation 0.136.(2) For pH, after Standard normal variate processing, which best model’s correlation coefficient is 0.928 and Cross correlation coefficient is 0.823. Root mean square error of calibration is 1.04% and Root mean square error of cross validation 2.04%.(3) The quartz cuvette is designed to complete the dynamic spectrum collection detection test-bed.(4) In pH and alcohol’s dynamic spectrum collection detection experiment, we find that under 70 rad/min rotation speed we can get best model result, which r equals to 0.847 for alcohol and 0.827 for pH value. For alcohol, Root mean square error of calibration is 2.55% vol and Root mean square error of cross validation 2.95% vol. For pH, Root mean square error of calibration is 0.147 and Root mean square error of cross validation 0.198.(5) In the processing of spectrum detection, it shows that liquid internal environmental stability affect the accuracy of the model significantly. So model shows low precise under excessively high or low rotation speed.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Rice wine,sake
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