Efficient monitoring for the nutrient changes in stir-fried Moutan Cortex using non-destructive near-infrared spectroscopy sensors

Now, almost all solutions are moving toward miniaturization of devices. Stir-frying, as a food processing process, presents field analysis challenges to the NIR foundation. Therefore, in this paper, Moutan Cortex, a functional food product that requires strict control of stir-frying degree, with a variety of biological activities such as antioxidant, anti-inflammatory and protection of cardiovascular system, was investigated to realize the qualitative and quantitative analysis of the product on site through miniaturized spectrometer NIR-S-G1. TANGO FT-NIR, a precision benchtop instrument, was applied as a reference to observe the field analysis performance of the instrument. The results show that the handheld device can accurately judge the products of different stir-frying degrees by SVM model with the accuracy rate of 100%. At the same time, it can accurately and quantitatively monitor the four main components in the process. Also combinations of optimization algorithms (Competitive Adaptive Weighted sampling, variable combination population analysis combined with iteratively retaining informative variables and genetic algorithm) and regression models (Partial least squares regression and Support Vector Machine) were investigated to perform a better result. Therefore, this work provided a reference for the field analysis of NIR technology from qualitative and quantitative analysis in this specific analytical application.