Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1246566 | Talanta | 2006 | 7 Pages |
Abstract
In the present work, we explored the possibility of using near-infrared spectroscopy in order to quantify the degree of adulteration of durum wheat flour with common bread wheat flour. The multivariate calibration techniques adopted to this aim were PLS and a wavelet-based calibration algorithm, recently developed by some of us, called WILMA. Both techniques provided satisfactory results, the percentage of adulterant present in the samples being quantified with an uncertainty lower than that associated to the Italian official method. In particular the WILMA algorithm, by performing feature selection, allowed the signal pretreatment to be avoided and obtaining more parsimonious models.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marina Cocchi, Caterina Durante, Giorgia Foca, Andrea Marchetti, Lorenzo Tassi, Alessandro Ulrici,